Acrylamide Formation and Different Mitigation Strategies during Food Processing – A Review

Maan, Abid Aslam; Anjum, Muhammad Adeel; Khan, Muhammad Kashif Iqbal; Nazir, Akmal; Saeed, Farhan; Afzaal, Muhammad; Aadil, Rana Muhammad

doi:10.1080/87559129.2020.1719505

Cited by 85 publications

(60 citation statements)

References 102 publications

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“…Acrylamide is formed in heated foods by condensation of the amino group of an amino acid (asparagine) with the carbonyl group of sugar. The effect of this reaction can be an intermediate product—the Schiff base, that can be transformed into acrylamide in direct conversion, or as a result of subsequent steps involving a number of reactions which can form acrylamide [ 6 ]. Alternatively, AA can be formed as a result of Strecker degradation, which occurs in foods subjected to very high temperatures.…”

Section: Structure and Properties Of Acrylamidementioning

confidence: 99%

“…In this process, acrylic acid provides the carbon source and asparagine supplies the amino group. Subsequently, the peroxy radicals can initiate the polymerization of acrylamide in the presence of oxygen [ 3 , 6 , 22 ].…”

Section: Structure and Properties Of Acrylamidementioning

confidence: 99%

“…In addition, an important factor affecting the AA level in the product is high temperature (notably above 120 °C) [ 41 ]. The highest amount of acrylamide was found in foods heated above 160–180 °C [ 6 , 15 , 16 ]. On the other hand, long-term heating of foodstuffs at higher temperatures, especially above 200 °C, can promote the degradation of acrylamide [ 3 , 37 ].…”

Section: Structure and Properties Of Acrylamidementioning

confidence: 99%

“…On the other hand, long-term heating of foodstuffs at higher temperatures, especially above 200 °C, can promote the degradation of acrylamide [ 3 , 37 ]. Careful choice of process parameters can be used as an effective tool to reduce AA content in thermally processed foods [ 6 ]. It was also found that low humidity (10–20%) of potato products and of cereal products (less than 10%), intensified the formation of this compound [ 16 ].…”

Section: Structure and Properties Of Acrylamidementioning

confidence: 99%

“…The impact of chemical contaminants on consumer health and well-being could be noticeable after many years of prolonged exposure at low levels (e.g., cancer). The toxic compounds formed during the thermal processing of food products include, among others, heterocyclic aromatic amines, nitrosamines, polycyclic aromatic hydrocarbons, 5-hydroxymethylfurfural, furan, and acrylamide (AA) [ 1 , 2 , 3 , 4 , 5 , 6 ]. Special attention is paid to acrylamide, as this compound has been detected relatively recently.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Microwave Heating on the Acrylamide Formation in Foods

et al. 2020

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Acrylamide (AA) is a neurotoxic and carcinogenic substance that has recently been discovered in food. One of the factors affecting its formation is the heat treatment method. This review discusses the microwave heating as one of the methods of thermal food processing and the influence of microwave radiation on the acrylamide formation in food. In addition, conventional and microwave heating were compared, especially the way they affect the AA formation in food. Available studies demonstrate differences in the mechanisms of microwave and conventional heating. These differences may be beneficial or detrimental depending on different processes. The published studies showed that microwave heating at a high power level can cause greater AA formation in products than conventional food heat treatment. The higher content of acrylamide in microwave-heated foods may be due to differences in its formation during microwave heating and conventional methods. At the same time, short exposure to microwaves (during blanching and thawing) at low power may even limit the formation of acrylamide during the final heat treatment. Considering the possible harmful effects of microwave heating on food quality (e.g., intensive formation of acrylamide), further research in this direction should be carried out.

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Section: Structure and Properties Of Acrylamidementioning

confidence: 99%

Section: Structure and Properties Of Acrylamidementioning

confidence: 99%

Section: Structure and Properties Of Acrylamidementioning

confidence: 99%

Section: Structure and Properties Of Acrylamidementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Microwave Heating on the Acrylamide Formation in Foods

et al. 2020

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Youtiao: Effect of ingredients and processing on quality attributes

Zhu

2023

Cereal Chem

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Background and ObjectivesYoutiao (oil stick), a popular food product in East and Southeast Asia, is a deep‐fried stick of wheat flour dough. The basic ingredients include wheat flour, water, leavening agent, and frying oil. The ingredients are mixed to form a dough, which is proofed and shaped before deep‐frying. There have been variations in the quality of youtiao from the market as the production is upscaling toward the industrial level. Consumers demand healthier formulations of youtiao. A better understanding of property–quality relationships of youtiao components is essential to meet these demands. This mini‐review summarizes the sensory quality and flavor attributes of youtiao. The effects of basic and optional ingredients, chemical components, and processing on the quality of youtiao are presented. Quality evaluation of youtiao and the occurrence of chemical toxins are also described. The property–quality relationships of youtiao components are discussed. Future research directions on how to improve the youtiao quality are suggested.FindingsYoutiao contains a range of chemical toxins including polycyclic aromatic hydrocarbons, acrylamide, 5‐hydroxymethylfurfural, 3‐monochloropropane‐1,2‐diol fatty acid esters, and aluminum. The textural, sensory, and chemical properties of youtiao are affected by the interactions between basic ingredients, optional ingredients, and processing operations. Suitable wheat varieties and frying oils should be chosen to make youtiao with desirable sensory properties. Optional ingredients, such as starch‐based nonwheat flours, hydrocolloids, and antioxidants, showed potential to improve various aspects of youtiao quality. Frozen dough technology is promising for industrial‐scale production of youtiao.ConclusionsVariation in the quality of youtiao from different manufacturers is large. There are many research opportunities to improve the quality of youtiao.Significance and NoveltyYoutiao represents a typical model system of deep‐fried cereal foods, which are under‐studied as compared with other cereal and grain‐based foods. This review systematically analyzed different aspects of youtiao quality for the first time, and may stimulate further interest in the studies of fried cereal and grain‐based foods.

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Possible metabolic effect of acrylamide on biological system

Gupta,

Singh,

Soni

et al. 2023

Food Safety and Health

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Acrylamide (AA) is a chemical agent mostly used in the manufacture of polymers and copolymers. Recently, it has gained attention because of its production in food items prepared at high‐temperature (>120°C) processes, such as frying, toasting, cooking, roasting or baking of high carbohydrate food items. As per the higher exposure of AA, appropriate identification of its toxic effect is necessary. Hepatotoxicity, nephrotoxicity, neurotoxicity, reproductive toxicity, and immunotoxicity of AA have been observed in several studies. AA could also be considered as endocrine‐disrupting chemicals and its exposure leads to many hormonal abnormalities. Nearly one in every four couples of a developing nation suffers from infertility, and AA exposure may be one of the reasons. AA is proven as a potent reproductive toxicant, affecting both male and female reproductive organ functioning. This review summarizes research conducted on the toxicity of AA in various organs.

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Acrylamide Formation and Different Mitigation Strategies during Food Processing – A Review

Cited by 85 publications

References 102 publications

Effect of Microwave Heating on the Acrylamide Formation in Foods

Effect of Microwave Heating on the Acrylamide Formation in Foods

Youtiao: Effect of ingredients and processing on quality attributes

Possible metabolic effect of acrylamide on biological system

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