Acrylamide in cereal and cereal products: A review on progress in level reduction

Abstract

In March 2006, a joint workshop was organized by the European Commission and the Confederation of EU Food and Drink Industries (CIAA) to discuss current knowledge and achievements in the reduction of acrylamide levels. This paper focuses on the progress made with cereal products. At present, the reduction options available are applicable to a limited number of cereal products and are product-specific. The following are the most promising: * Adjustment of time and temperature during baking. * Extend fermentation times where feasible. * Substitution of ammonium bicarbonate with alternatives where feasible. * Avoid or minimise use of reducing sugars where possible. * Maintenance of uniform control of the colour and avoidance of very high baking temperature where possible. The most promising near-term technical solution is the use of asparaginase. This enzyme has the potential to achieve a 60-90% reduction for some products made from dough or batter, which can be held for a time. In the longer term, the optimisation of agronomy and plant breeding for wheat has the potential to reduce acrylamide in all foods on any scale, whether domestic or industrial. Importantly, nutritional and toxicological issues, other than acrylamide, must also be considered so as to ensure that the steps taken to reduce acrylamide levels do not have other adverse effects on diet.

Mitigation of Acrylamide in Foods: An African Perspective

“…Cultivars with low reducing sugars were more suitable for potato products, cooked or processed at high temperatures [29]. Konings et al [28] established the significant impact of fertilizer application rate on ACR levels mainly due to differences in crude protein and asparagine and contents. A study by Claus et al [38] demonstrated the effect of nitrogen-based fertilizers in causing high amounts of protein and amino acid.…”

“…While these precursors affect ACR formation, the presence of other compounds that compete with amino acids and reducing sugars in the Maillard reaction are also vital compositional factors [21]. In potato and cereal products, ACR levels are highly correlated with glucose/fructose and asparagine concentrations [28]. Varieties in crop cultivar could also affect the reducing sugar content in the produce [29].…”

“…Likewise, fermentation with yeast has been identified as a way to reduce ACR through the elimination of free asparagine [28]. A 2 h fermentation of rye and whole wheat dough caused a 77 and 87% reduction in ACR levels in rye and grain breads, respectively [101].…”

“…However, loss of desirable colour, flavour and texture may occur, since the Maillard reaction which is responsible for ACR formation also guarantees desirable flavour and colour compounds in heated food [28]. Conditions that minimize ACR in French fries involve optimizing frying or baking processes to obtain a surface golden in colour and crispy texture [21].…”

Estimated Acrylamide Intake from Coffee Consumption in Latin America

“…In March 2006, the European Commission and the Confederation of EU Food and Drink Industries (CIAA) organized a joint workshop to discuss current knowledge and achievements in the reduction of acrylamide levels (Konings et al, 2007). Acrylamide toxic exposure prevention should aim to avoid inhalation, dermal uptake or ingestion of food sources of this substance (Keramat et al, 2011).…”