Acrylamide in fried potatoes: An updated review

Abstract

RESUMEN Acrilamida en patatas fritas: Revisión actualizadaCon posterioridad al anuncio efectuado por investigadores suecos en Abril del año 2002 sobre la detección de acrilamida en un amplio grupo de alimentos, se han originado decenas de trabajos de investigación en diferentes partes del mundo, donde se estudian diversas temáticas de gran importancia, entre las que se pueden mencionar la cinética de la formación y degradación de la acrilamida; los mecanismos propuestos para su reducción; los métodos instrumentales empleados para su determinación y los resultados experimentales generados tanto en modelos experimentales, como en el procesamiento habitual de patatas crisps y french.En este trabajo se revisan los estudios relacionados con la formación de acrilamida en alimentos sometidos a tratamientos térmicos, en operaciones industriales básicas de fritura, horneo, tostado y extrusión. Esta revisión comprende además la aplicación de pretratamientos de lavado previo, escaldado e inmersión en soluciones ácidas de la patata y, finalmente, discute con especial énfasis la diferencia de los resultados obtenidos entre el proceso de fritura de patatas a presión atmosférica y a presión reducida así como la reciente información sobre probables riesgos para la salud humana. PALABRAS-CLAVE: Acrilamida -Fritura a presión atmosférica y reducida -Patatas -Pre-tratamientos. SUMMARY Acrylamide in fried potatoes: An updated reviewThe announcement made by Swedish researches in April 2002 concerning the detection of acrylamide in many different foods, has generated a great deal of scientific publications coming from different parts of the world. The wide spectra of subjects studied includes: the kinetics of the formation and degradation of the acrylamide, the mechanisms proposed for its reduction; the analytical methods and techniques used for its determination and the experimental results obtained either with model systems or by industrial processing in the case of potato crisps and french fries.This review is focused on the state-of-the-art related to the occurrence of acrylamide in foods submitted to heat treatments in industrial operations such as frying, baking, toasting and extrusion. This review also considers the application of potato pre-treatments such as washing, blanching, and immersion in acid solutions. Special emphasis is placed on the differences between atmospheric frying and vacuum frying and on the health risks related to acrylamide intake through common foods. KEY-WORDS:Acrylamide -Atmospheric and vacuum frying -Potatoes -Pre-treatments.

Degradation of asparagine to acrylamide by carbonyl-amine reactions initiated by alkadienals

“…Thus, the Strecker degradation of amino acids is one of the most important reactions leading to final aroma compounds in the Maillard reaction (Whitfield, 1992;Yaylayan, 2003). In addition, asparagine degradation has been related to the formation of acrylamide in heated foodstuffs (Hedegaard, Frandsen, & Skibsted, 2008;Masson et al, 2007;Mustafa et al, 2009;Pedreschi, Kaack, & Granby, 2008;Taeymans et al, 2004;Tareke, Rydberg, Karlsson, Eriksson, & Törnqvist, 2002;Yaylayan, Wnorowski, & Locas, 2003).…”

Effect of formulation and processing parameters on acrylamide formation: A case study on extrusion of blends of potato flour and semolina

“…Extruded foods have been tailored to provide precise levels of each required nutrient (Cheftel, 1986), but the high temperatures of extrusion can generate toxic substances such as acrylamide (Masson et al, 2007). Acrylamide content in commercial biscuits and bread derivatives (bread sticks, bread crust, crackers etc.)…”

Contribution of Lipid Oxidation Products to Acrylamide Formation in Model Systems

“…In addition, neurological and reproductive effects of this compound have also been described . Therefore, the detection of this compound in a broad range of heated foods at concentrations sometimes exceeding 1 ppm has led to considerable worldwide activity to investigate its origin and to reduce its content in foods – .…”