Acrylamide mitigation strategies: critical appraisal of the FoodDrinkEurope toolbox

Abstract

FoodDrinkEurope Federation recently released the latest version of the Acrylamide Toolbox to support manufacturers in acrylamide reduction activities giving indication about the possible mitigation strategies. The Toolbox is intended for small and medium size enterprises with limited R&D resources, however no comments about the pro and cons of the different measures were provided to advise the potential users. Experts of the field are aware that not all the strategies proposed have equal value in terms of efficacy and cost/benefit ratio. This consideration prompted us to provide a qualitative science-based ranking of the mitigation strategies proposed in the acrylamide Toolbox, focusing on bakery and fried potato products. Five authors from different geographical areas having a publication record on acrylamide mitigation strategies worked independently ranking the efficacy of the acrylamide mitigation strategies taking into account three key parameters: (i) reduction rate; (ii) side effects; and (iii) applicability and economic impact. On the basis of their own experience and considering selected literature of the last ten years, the authors scored for each key parameter the acrylamide mitigation strategies proposed in the Toolbox. As expected, all strategies selected in the Toolbox turned out to be useful, however, not at the same level. The use of enzyme asparaginase and the selection of low sugar varieties were considered the best mitigation strategies in bakery and in potato products, respectively. According to authors' opinion most of the other mitigation strategies, although effective, either have relevant side effects on the sensory profile of the products, or they are not easy to implement in industrial production. The final outcome was a science based commented ranking which can enrich the acrylamide Toolbox supporting individual manufacturer in taking the best actions to reduce the acrylamide content in their specific production context.

Acrylamide in French fries prepared at primary school canteens

“…The rate of acrylamide formation increases at the end of the frying and therefore the end-point is considered a key factor. 39 In order to prevent the formation of the contaminant, the end-point of frying may be controlled to avoid excessive browning. In this respect, educational initiatives aimed at food operators that focus on good frying habits, such as the ideal golden color in fried potatoes, should be proposed to reduce the acrylamide exposure and, therefore, the risk linked to the French fries' consumption.…”

Acrylamide Content of Experimental and Commercial Flatbreads

“…Acrylamide reportedly induces numerous adverse effects in cells, tissues, animals, and possibly also humans including antifertility, teratogenicity, carcinogenicity, and neurotoxicity (Duarte‐Salles et al., ; Friedman, ; Liu et al., ; Pedersen et al., ; Rayburn & Friedman, ; Williams, Rayburn, Cline, Sauterer, & Friedman, ). Thus, there is a need to reduce the dietary consumption of acrylamide (Lineback, Coughlin, & Stadler, ; Palermo et al., ; Powers, Mottram, Curtis, & Halford, ). A search of the literature revealed only one study on the production of functional flatbreads with lower acrylamide content than comparable, commercially available wheat‐based products.…”

“…. the dietary consumption of acrylamide (Lineback, Coughlin, & Stadler, 2012;Palermo et al, 2016;Powers, Mottram, Curtis, & Halford, 2017). A search of the literature revealed only one study on the production of functional flatbreads with lower acrylamide content than comparable, commercially available wheat-based products.…”

Strategies and Challenges for the Development of Industrial Enzymes Using Fungal Cell Factories

“…Acrylamide is known as a neurotoxin in humans, and it is classified as a probable human carcinogen by the International Agency for Research on Cancer, and its carcinogenic effect has been recently shown (Zhivagi et al 2019). Furthermore, it is classified as mutagen by the European Union and added to the list of substances of very high concern by the European Chemical Agency (Palermo et al 2016). It is formed mainly from free asparagine and reducing sugars during high-temperature processing of common foods.…”

“…A very effective way to substantially reduce acrylamide formation is to convert asparagine to aspartic acid using asparaginase. The use of asparaginase has been suggested as the best approach to reduce acrylamide in food products (Palermo et al 2016). Different commercial sources of asparaginase are approved for use in food processing by, e.g., the US FDA (https://www.fda.gov/downloads/food/ucm374534.…”