Alternative food matrices for snack formulations in terms of acrylamide formation and mitigation

Mesías, Marta; Delgado-Andrade, Cristina; Morales, Francisco J.

doi:10.1002/jsfa.9354

Cited by 18 publications

(11 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Equivalent acrylamide formation during the thermal treatment could therefore be promoted. For example, levels of 515 µg/kg in fried pumpkin chips and 225 µg/kg in fried carrot chips (no other ingredients were present) have been recently reported by Mesias et al (2018). In the present study, the acrylamide content in some of the vegetable chips (beet and carrot chips) were similar to those reported in French fries (Table 4).…”

Section: Acrylamide Levels In Snackssupporting

confidence: 87%

Risk/benefit evaluation of traditional and novel formulations for snacking: Acrylamide and furfurals as process contaminants

Mesías

Delgado-Andrade

Morales

2019

Journal of Food Composition and Analysis

Self Cite

View full text Add to dashboard Cite

Novel alternatives for snacking contain ingredients such as pseudo-cereals, roots or legumes, which offer health related benefits to consumers. Alternative technological processes have been introduced within the snack industry that encompass valued sensorial characteristics and improve nutritional quality of the new formulations. However, the impact of the novel formulations on the exposure to process contaminants must also be carefully evaluated. The present study investigated the occurrence of acrylamide, hydroxymethylfurfural (HMF) and furfural in novel formulations and compared this with that seen in traditional snacks. Some novel snacks presented high levels of acrylamide, specifically chips with a potatobased dough (1252-1393 µg/kg) and chips made from other vegetables (carrot chips: 958 µg/kg; beet chips: 908 µg/kg). These samples demonstrated concentrations that exceeded those observed in traditional snacks (44-671 µg/kg). The average values of HMF and furfural in the novel formulations were also significantly higher than traditional ones (approximately 2.5-and 3-fold, respectively). The snack manufacturing industry should consider the nutritional and sensorial improvements gained through the application of alternative technological process or the addition of health-promoting ingredients in the design of innovative snacks. This must be considered alongside toxicological aspects which reduce the content of process contaminants.

show abstract

Section: Acrylamide Levels In Snackssupporting

confidence: 87%

Risk/benefit evaluation of traditional and novel formulations for snacking: Acrylamide and furfurals as process contaminants

Mesías

Delgado-Andrade

Morales

2019

Journal of Food Composition and Analysis

Self Cite

View full text Add to dashboard Cite

show abstract

“…Chips also presented the greatest variability in acrylamide content, ranging from 23 to 1114 µg/kg, a pattern that is in line with data reported previously ( Table 2 ). Our own research group also documented this huge variability in the household setting (27–4200 µg/kg) [ 12 ], in catering services (<20–1068 µg/kg) [ 5 ] and in primary school canteens (20–4000 µg/kg) [ 17 ]. Sanny et al [ 18 ] reported similar results for restaurants (152–1023 µg/kg), institutional caterers (151–505 µg/kg) and chain fast food services (150–392 µg/kg).…”

Section: Resultsmentioning

confidence: 96%

“…In many cases, these food preparations are based on a protein source combined with cereals or potato. This type of food composition, when subjected to common culinary operations such as roasting, toasting, baking, or frying, can result in the development of the Maillard reaction within the food matrix and hence the formation of acrylamide [ 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial Settings

González-Mulero

Mesías

Morales

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

In 2019, the European Commission recommended monitoring the presence of acrylamide in certain foods not included in Regulation 2158/2017, to consider other sources of exposure to the contaminant. In the present study, eleven groups of processed foods commonly consumed in Spain were classified, according to their food matrix, into potato-based food, cereal-based food and food based on cereal mixed with meat, fish or vegetables. Samples were collected from three different settings: household, catering services and industrial origin, to evaluate the influence of the food preparation site on acrylamide formation. The highest concentrations of acrylamide were observed in chips (French fries), especially those prepared at home. Although at lower levels, all the other foods also contained significant concentrations of acrylamide, confirming the need to control its content in foods not included in the EU regulation. Industrially processed foods made a lower contribution to acrylamide exposure, probably due to the more stringent controls exercised on culinary processes in this context. The higher levels recorded for households and catering services highlight the need for greater awareness of culinary processes and for measures to be adopted in these settings to limit the formation of acrylamide in food preparation.

show abstract

“…Una medida de mitigación es un procedimiento basado en conocimientos científicos y técnicos actuales, que se aplica en la producción de alimentos a nivel industrial para mantener los valores de acrilamida por debajo de los niveles de referencia establecidos. Una de las formas de reducir la acrilamida de los alimentos es a través de cambios en los procedimientos industriales entre los que se encuentra la selección de materias primas con bajo contenido de asparragina y azúcares reductores, evitar la adición de azúcares reductores, el uso de aminoácidos competidores de asparragina (glicina,cisteína), el pretratamiento de materias primas, la modificación de técnicas de cocción, la reducción de pH, el uso de asparraginasa y la fermentación 44,45 .…”

Section: Organizaciones Internacionales Regulacionesunclassified

“…Tabla 4. Medidas de mitigación del contenido de acrilamida 44,45 . 1) Selección de materias primas con • Desarrollo de variedades de papa y trigo con concentraciones bajo contenido de asparragina y más bajas de asparragina libre y/o azúcares reductores, azúcares reductores mejorando las prácticas agronómicas.…”

Section: Conclusionesunclassified

Acrilamida en los alimentos: Valores de referencia, recomendaciones y acciones de mitigación

2021

View full text Add to dashboard Cite

Diversas agencias internacionales han considerado que la acrilamida puede producir efectos dañinos en la salud de la población debido a una serie de estudios toxicológicos realizados en modelos animales, en los cuales se observan efectos cancerígenos, genotóxicos, neurotóxicos, inmunológicos y en la salud reproductiva. A pesar de la creciente preocupación en diversos países sobre los potenciales efectos en salud humana, los organismos encargados de determinar límites toxicológicos no han definido aún los límites máximos de acrilamida que pueden estar presente en los diferentes tipos de alimentos para que sean inocuos para la población. El objetivo de esta actualización es revisar las regulaciones existentes sobre la acrilamida y enfatizar la necesidad de establecer límites que la industria alimentaria pueda aplicar efectivamente, además de la necesidad de contar con valores máximos diarios tolerables para prevenir los efectos nocivos para la salud de la población.

show abstract

Alternative food matrices for snack formulations in terms of acrylamide formation and mitigation

Abstract: These new vegetable snacks could be a healthy alternative both at nutritional and toxicological level. In addition, acrylamide concentration could even be reduced with simple mitigation operations before frying. © 2018 Society of Chemical Industry.

Cited by 18 publications

References 15 publications

Risk/benefit evaluation of traditional and novel formulations for snacking: Acrylamide and furfurals as process contaminants

Risk/benefit evaluation of traditional and novel formulations for snacking: Acrylamide and furfurals as process contaminants

Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial Settings

Acrilamida en los alimentos: Valores de referencia, recomendaciones y acciones de mitigación

Contact Info

Product

Resources

About