Acrylamide, a toxic maillard by-product and its inhibition by sulfur-containing compounds: A mini review

Abstract

The Maillard reaction not only results in the formation of flavor compounds, but also harmful by-products, including the infamous toxicant acrylamide. Dietary acrylamide cannot be eliminated, but its levels in foods can be minimized. This review discusses the mechanisms of inhibition, effectiveness under varied conditions, and limitations of the sulfur-containing compounds: thiols, sulfites, thioethers, and thiosulfinates. These compounds have proven to be effective inhibitors of acrylamide formation. Among these compounds, the thiols are deemed the most effective. However, such success is masked by their negative effects on food taste and odor.

Traditional food processing and Acrylamide formation: A review

“…The Maillard reaction initiates with the initial reaction between amino acids (typically asparagine) and reducing sugars (such as glucose or fructose) [ 34 ]. This reaction leads to the formation of acrylamide precursors known as Schiff bases or Amadori compounds, which further undergo various chemical transformations to generate acrylamide through a sequence of complex reactions [ 25 ].…”

“…This non-enzymatic browning reaction occurs at elevated temperatures and leads to the formation of aroma, flavour compounds, and colour changes in foods [ 24 ]. Finally, Maillard reaction produce undesirable by-products like acrylamide during this process [ 25 ].…”

Bakery Product Enrichment with Phenolic Compounds as an Unexplored Strategy for the Control of the Maillard Reaction

“…The determination of the rate of the Maillard reaction is also difficult because it is affected by various factors, including pH, temperature, humidity, and the food matrix. For instance, an increase in pH and temperature promotes the progression of the reaction; high pH values enhance protein solubility, and temperatures higher than 55 • C induce protein denaturation, resulting in more abundant amino acid residues [2]. Variations in humidity also play an important role; low humidity levels facilitate the Maillard reaction, whereas elevated humidity dilutes the concentration of reactants, consequently decelerating the reaction kinetics [2].…”

“…As regards baked products, in recent years, particular attention has been paid to acrylamide as a potential health concern due to its adverse effects on human health. In fact, acrylamide is neurotoxic, cytotoxic, hepatotoxic, immunotoxic, genotoxic, and mutagenic [2]. It is also classified under Group 2A as potentially carcinogenic to humans by the International Agency for Research on Cancer [3].…”