## 3 Effect of Food Processing and Culinary Preparations on PAs, TAs and OAs
### Thermal Treatment
On the other hand, the thermal degradation of TAs was also evaluated under boiling conditions in homemade fresh pasta and tea samples contaminated with _Datura strmonium_ and _Brugmansia arborea_[81]. The results achieved were also compared with ones obtained using standard solutions in vials subjected to the same boiling conditions. The pasta was cooked under boiling conditions (100 \({}^{\circ}\)C for 10 min) and the tea was prepared at 100 \({}^{\circ}\)C and left to cool for 5 min. It was observed that the final concentration of TAs decreased in the standard vials as well as in both samples treated with hot water (100 \({}^{\circ}\)C), obtaining 24-66% degradation in pasta, but observing a transfer of the compounds of between 20 and 60% to the cooking water, and 2 and 87% in tea samples. In the case of pasta, the transfer of TAs to the water during cooking could be considered a positive aspect to reduce the TA content in food. Nonetheless, it was also observed that the concentration of some analytes (e.g., aposcopolamine, apoatropine, ecgonine and troponin) increased in the tea samples, as previously reported for bread samples [79]. Likewise, the same degradation products were generated as in the case of baking (generally troponin and tropinone) [81]. According to these results, it can be concluded that TAs seem to have a certain sensitivity to heat. Nonetheless, the degradation routes are not entirely clear, so more studies are needed to confirm these theories. Moreover, the evaluation of different culinary processes involving temperature (e.g., microwaves, oil and air fryers, etc.) should be studied. Likewise, different matrices should also be analyzed, because the shape and composition of the food can prevent or contribute to the degradation of TAs, as well as the ingredients contained, because some of them may enhance the degradation or transformation of TAs. Another relevant point which is worth considering about TAs is the chirality issue. This is of great importance as in the case of atropine, in which one of the enantiomers is toxic while the other is not, as previously mentioned. The effect of temperature, pH, and other parameters, such as humidity, exposure time, etc., can contribute to racemization. Accordingly, [PERSON] et al. [41] evaluated the effect of temperature (30, 50 and 80 \({}^{\circ}\)C) and pH (3, 5, 7 and 9) on the racemization of atropine in seeds of TA-producing plants (_Datura strmonium_ and _Brugmansia_ seeds) and contaminated buckwheat. It was observed that at high temperatures (80 \({}^{\circ}\)C) and pH 9, the racemization of this TA takes place. Regrettably, to the best of our knowledge, there are no more works that have delved into this topic. Therefore, more studies about how heat treatments and food processing may affect TAs are needed, not only to broaden knowledge about the generation of degradation products and their toxicity, but also to control their possible racemization. Regarding the effect of thermal treatment on OAs, as previously mentioned, the amount of this type of alkaloid found in foods subjected to baking processes (e.g., breads, biscuits, sponge cakes, etc.) seems to be less than the concentrations of OAs detected in poppy seed samples (which are well above the maximum legislated limits). This decrease in the concentration of OAs observed in bakery products containing poppy seeds compared to the concentrations quantified in untreated seeds, suggest that food processing may produce the degradation of OAs, specifically at the high temperatures used during the baking process. In 2014, the European Commission (EC) published recommendations on processing practices to eliminate or reduce the presence of morphine in poppy seeds, indicating that the combination of poppy seed pre-treatment (washing) with food preparation (baking) could lead to an overall 80-100% reduction in OAs in the final product [82].