Acrylamide in non‐centrifugal sugars and syrups

Abstract

BACKGROUND Acrylamide in foods has been widely studied because of its possible carcinogenicity. Most of the foods investigated were prepared using low moisture and high temperature conditions. Non‐centrifugal sugars (NCSs), which have been promoted as ‘non‐chemical’ natural sweeteners, contain precursors of acrylamide and their production processes involved prolonged heating. The acrylamide content in 32 commercial NCSs from coconut, cane and palmyra palm purchased in Asian countries was investigated. Additionally, syrups (80 oBrix) produced from coconut and palmyra raw saps and cane juice were prepared by evaporation with prolonged heating (2.5 h to reach 100 °C, 1 h to increase to 110 °C, held at 110 °C for 30 min). The compositions and contents of sugars, amino acids and minerals, as well as the physical characteristics of the raw saps, juice and syrups, were determined. RESULTS The acrylamide content of these 32 products ranged from < 15 to 4011 μg kg−1. The raw saps and juice were mildly acidic (pH 5.14–5.66) and similar values were observed for their syrups (4.73–5.73). The contents of sucrose, fructose and glucose in the saps and juice from these plants were similar, whereas their compositions varied with respect to amino acids. The variation of the ornithine content was significant, demonstrating a striking influence on the extent of acrylamide formation (867–1564 μg kg−1) in the syrups prepared from these materials. CONCLUSION The present study emphasizes the importance of a careful monitoring and control of the critical steps invloved in the manufacturing process of NCSs (particularly the evaporation phase), aiming to protect the health and safety of consumers. © 2021 Society of Chemical Industry

Acrylamide Contents of Local Snacks in Singapore

“…The high temperature of roasting peanuts and heating jaggery could contribute to the high acrylamide levels in Peanut Balls. On the other hand, Phaeon et al ( 34 ) recently reported that a maximum amount of acrylamide (4,011 ng/g) was found in jaggery. Moreover, the main amino acid present in jaggery is asparagine, which reacts with reducing sugars to form acrylamide ( 34 ).…”

“…On the other hand, Phaeon et al ( 34 ) recently reported that a maximum amount of acrylamide (4,011 ng/g) was found in jaggery. Moreover, the main amino acid present in jaggery is asparagine, which reacts with reducing sugars to form acrylamide ( 34 ). The main carbohydrate in jaggery is sucrose ( 35 ).…”

“…Therefore, the presence of palm sugar syrup in Kueh Dadar and Odeh Odeh may explain the high levels of acrylamide. Like jaggery, palm sugar syrup contains acrylamide with a maximum content of 225 ng/g ( 34 ). Similarly, the main amino acid in palm sugar syrup is asparagine ( 34 ).…”

“…Like jaggery, palm sugar syrup contains acrylamide with a maximum content of 225 ng/g ( 34 ). Similarly, the main amino acid in palm sugar syrup is asparagine ( 34 ). Additionally, for Kueh Dadar, it uses coconut milk to prepare.…”

“…The content of these two compounds in raw materials vary with the climate and storage conditions, fertilization techniques and the manufacturing processes ( 2 , 42 ). For example, the level of asparagine in cane syrup was slightly different when purchased from a different province ( 34 ). Choosing raw materials with lower content of reducing sugars and asparagine would lower the acrylamide content in food.…”