Acrylamide

Yuan, Yuan; Chen, Fang

doi:10.1007/978-981-13-8118-8_3

Cited by 1 publication

(1 citation statement)

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“…20 The extraction, identification, and quantification methods of food acrylamide levels have been developed and validated, although these methods are specific for each product type. 21 However, the high cost of the…”

Section: Introductionmentioning

confidence: 99%

Acrylamide in starchy foods subjected to deep-frying, 20 years after its discovery (2002-2022): a patent review

Díaz-Ávila,

Villarreal-Archila,

Castellanos-Galeano

2023

F1000Res

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On the occasion of the 20th anniversary of the discovery of acrylamide in food, an analysis of patents related to the mitigation of this compound in food products obtained through immersion frying was carried out. For this purpose, a comprehensive search, compilation, and information analysis were conducted using free online databases such as Google Patents, Patenscope, and Lens. The search yielded a total of 79 patents within the considered time period (2002-2022). The countries with the highest number of granted patents were the United States, the European Union, and South Korea. The patents were classified into four main approaches: raw material modification (49%), application of pre-treatments (27%), process modification (16%), and measurement techniques (8%). Among the results, Frito-Lay, an American company, stands out as the food industry company with the highest number of granted patents, totaling 15. Based on this review, it is concluded that while a significant number of patents have been granted in recent years, there is still a lag in developing countries. Furthermore, more studies are needed to determine acrylamide in starchy food matrices subjected to immersion frying different from potatoes.

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Section: Introductionmentioning

confidence: 99%