Effects of Chickpea Protein on Carbohydrate Reactivity in Acrylamide Formation in Low Humidity Model Systems

Miśkiewicz, Karolina; Rosicka‐Kaczmarek, Justyna; Nebesny, Ewa

doi:10.3390/foods9020167

Cited by 19 publications

(16 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…So far, results of studies confirmed the mechanism of acrylamide formation and the key role of asparagine in this compound formation. The carbon skeleton of acrylamide is derived from asparagine, as confirmed by mass spectrometry using labelled carbon and nitrogen atoms [ 38 ]. It has also been shown that α-hydroxycarbonyl compounds, particularly fructose and glucose, are more reactive and much more efficient in converting asparagine to acrylamide than α-carbonyl compounds.…”

Section: Structure and Properties Of Acrylamidementioning

confidence: 99%

Effect of Microwave Heating on the Acrylamide Formation in Foods

et al. 2020

View full text Add to dashboard Cite

Acrylamide (AA) is a neurotoxic and carcinogenic substance that has recently been discovered in food. One of the factors affecting its formation is the heat treatment method. This review discusses the microwave heating as one of the methods of thermal food processing and the influence of microwave radiation on the acrylamide formation in food. In addition, conventional and microwave heating were compared, especially the way they affect the AA formation in food. Available studies demonstrate differences in the mechanisms of microwave and conventional heating. These differences may be beneficial or detrimental depending on different processes. The published studies showed that microwave heating at a high power level can cause greater AA formation in products than conventional food heat treatment. The higher content of acrylamide in microwave-heated foods may be due to differences in its formation during microwave heating and conventional methods. At the same time, short exposure to microwaves (during blanching and thawing) at low power may even limit the formation of acrylamide during the final heat treatment. Considering the possible harmful effects of microwave heating on food quality (e.g., intensive formation of acrylamide), further research in this direction should be carried out.

show abstract

Section: Structure and Properties Of Acrylamidementioning

confidence: 99%

Effect of Microwave Heating on the Acrylamide Formation in Foods

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Bakery products are considered staple foods in many countries due to their content of essential nutrients such as proteins, carbohydrates, fiber and vitamins [ 1 ]. In addition to these nutrients, bakery products may contain a number of compounds that are formed in them during heat treatment, such as acrylamide, hydroxymethylfurfural and their derivatives [ 2 , 3 , 4 ]. Assessing the presence and reducing the level of acrylamide formed in heat-treated foods is a major concern in many countries [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation

Sarion

Codină

Dabija

2021

IJERPH

View full text Add to dashboard Cite

Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has been acknowledged since 2002, among its toxicological effects on humans being neurotoxicity, genotoxicity, carcinogenicity, and reproductive toxicity. Acrylamide has been classified as carcinogenic in the 2A group, with human exposure leading to progressive degeneration of the peripheral and central nervous systems characterized by cognitive and motor abnormalities. Bakery products (bread, crispbread, cakes, batter, breakfast cereals, biscuits, pies, etc.) are some of the major sources of dietary acrylamide. The review focuses on the levels of acrylamide in foods products, in particular bakery ones, and the risk that resulting dietary intake of acrylamide has on human health. The evolving legislative situation regarding the acrylamide content from foodstuffs, especially bakery ones, in the European Union is discussed underlining different measures that food producers must take in order to comply with the current regulations regarding the acrylamide levels in their products. Different approaches to reduce the acrylamide level in bakery products such as the use of asparginase, calcium salts, antioxidants, acids and their salts, etc., are described in detail.

show abstract

“…As it has a higher mobility and lower rate of degradation in sandy soils than in clay soils [7], it may contaminate underground water [9]. Most of the acrylamide produced is used as a chemical intermediate or as a monomer in polyacrylamide production [9,10]. Both acrylamide and polyacrylamide are used mainly in the production of flocculants for potable water processing and in the treatment of industrial and municipal effluents [8][9][10].…”

Section: Introductionmentioning

confidence: 99%

“…Most of the acrylamide produced is used as a chemical intermediate or as a monomer in polyacrylamide production [9,10]. Both acrylamide and polyacrylamide are used mainly in the production of flocculants for potable water processing and in the treatment of industrial and municipal effluents [8][9][10]. They are also used as grouting agents in the construction of wells and reservoirs for drinking-water [10,11].…”

Section: Introductionmentioning

confidence: 99%

“…Both acrylamide and polyacrylamide are used mainly in the production of flocculants for potable water processing and in the treatment of industrial and municipal effluents [8][9][10]. They are also used as grouting agents in the construction of wells and reservoirs for drinking-water [10,11]. This study investigated the age-dependent neurologic changes in treatment and recovery from processed food chemical agent, acrylamide.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Non-invasive Neurologic Assessment in Recovery and Treatment Phase Acrylamide Exposure in Ageing Wistar Rats

Ilochi

Chuemere

2020

INDJ

View full text Add to dashboard Cite

Acrylamide is a chemical that naturally forms in starchy food products during every day high temperature cooking. The ingredients, storage and processing conditions greatly influence acrylamide formation in food. Home-cooking choices can have a substantial impact on the level of acrylamide humans are exposed to through the diet. This study scientifically determined the neurologic impact of acrylamide treatment and recovery in male wistar rats of different ages. A total of 20 male wistar rats were randomly sampled into 4 groups aged 45, 60, 75 and 90 days. The treatment dose was 50 mg/kg of acrylamide for 7 days. The study duration was 15 days with 2 phases; day 1 to 7 for exposure phase and day 8 to 14 as recovery phase after acrylamide exposure. Neurologic tests performed include open field test (OFT), buried reward test (BRT) and hand grip test (HGT). The study data was statistically significant at a confidence interval less or equal to 95%. Acrylamide adversely affected the tested physiologic responses in all ages during the phase of exposure. The distance covered and escape attempts were significantly reduced in all ages during acrylamide exposure phase with significant recovery in 45 and 60 days old animals. Group 45 and 60 days old animals had a wider field area during recovery phase but no observed improvement in exploratory behavior in ages 75 and 90 days. Olfactory and neuromuscular function was significantly improved in all age groups during recovery, however, the response of ages 45, 60 and 75 were similar during recovery. In this study, Acrylamide caused manifestations typical of a neurotoxic agent. The neurologic effect of acrylamide may be reversed if exposure period with the studied dose is within 7 days. Recovery in cognitive, exploratory, emotional, olfactory and neuromuscular function may be dependent on age during exposure.

show abstract

Effects of Chickpea Protein on Carbohydrate Reactivity in Acrylamide Formation in Low Humidity Model Systems

Cited by 19 publications

References 17 publications

Effect of Microwave Heating on the Acrylamide Formation in Foods

Effect of Microwave Heating on the Acrylamide Formation in Foods

Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation

Non-invasive Neurologic Assessment in Recovery and Treatment Phase Acrylamide Exposure in Ageing Wistar Rats

Contact Info

Product

Resources

About