Investigation of Composition, Temperature, and Heating Time in the Formation of Acrylamide in Snack: Central Composite Design Optimization and Microextraction Coupled with Gas Chromatography-Mass Spectrometry

Kamankesh, Marzieh; Nematollahi, Amene; Mohammadi, Abdorreza; Ferdowsi, R

doi:10.1007/s12161-020-01849-6

Cited by 13 publications

(2 citation statements)

References 37 publications

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“… 92 , 93 Acrylamide has received great interest due to its toxicological potential and the fact that it is widely detected in processed foods, 94 , 95 ultraprocessed foods, 96 and snacks. 97 It should not be ignored that the consumption of snacks 98 and other processed foods 99 , 100 is directly associated with the development of obesity and its comorbidities.…”

Section: Acrylamide: Chemical Properties Formation In Foods Effects O...mentioning

confidence: 99%

From a toxin to an obesogen: a review of potential obesogenic roles of acrylamide with a mechanistic approach

Büyükdere

Akyol

2023

Nutrition Reviews

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Obesity and obesity-related disorders such as cancer, type 2 diabetes, and fatty liver have become a global health problem. It is well known that the primary cause of obesity is positive energy balance. In addition, obesity is the consequence of complex gene and environment interactions that result in excess calorie intake being stored as fat. However, it has been revealed that there are other factors contributing to the worsening of obesity. The presence of nontraditional risk factors, such as environmental endocrine-disrupting chemicals, has recently been associated with obesity and comorbidities caused by obesity. The aim of this review was to examine the evidence and potential mechanisms for acrylamide having endocrine-disrupting properties contributing to obesity and obesity-related comorbidities. Recent studies have suggested that exposure to environmental endocrine-disrupting obesogens may be a risk factor contributing to the current obesity epidemic, and that one of these obesogens is acrylamide, an environmental and industrial compound produced by food processing, particularly the processing of foods such as potato chips, and coffee. In addition to the known harmful effects of acrylamide in humans and experimental animals, such as neurotoxicity, genotoxicity, and carcinogenicity, acrylamide also has an obesogenic effect. It has been shown in the literature to a limited extent that acrylamide may disrupt energy metabolism, lipid metabolism, adipogenesis, adipocyte differentiation, and various signaling pathways, and may exacerbate the disturbances in metabolic and biochemical parameters observed as a result of obesity. Acrylamide exerts its main potential obesogenic effects through body weight increase, worsening of the levels of obesity-related blood biomarkers, and induction of adipocyte differentiation and adipogenesis. Additional mechanisms may be discovered. Further experimental studies and prospective cohorts are needed, both to supplement existing knowledge about acrylamide and its effects, and to clarify its established relationship with obesity and its comorbidities.

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Section: Acrylamide: Chemical Properties Formation In Foods Effects O...mentioning

confidence: 99%

From a toxin to an obesogen: a review of potential obesogenic roles of acrylamide with a mechanistic approach

Büyükdere

Akyol

2023

Nutrition Reviews

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“…18 Quantitative measurements of acrylamide in fried foods have been determined using techniques such as liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS) 19 and gas chromatography coupled to mass spectrometry (GC-MS). 20 The extraction, identification, and quantification methods of food acrylamide levels have been developed and validated, although these methods are specific for each product type. 21 However, the high cost of the…”

Section: Introductionmentioning

confidence: 99%

Acrylamide in starchy foods subjected to deep-frying, 20 years after its discovery (2002-2022): a patent review

Díaz-Ávila,

Villarreal-Archila,

Castellanos-Galeano

2023

F1000Res

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On the occasion of the 20th anniversary of the discovery of acrylamide in food, an analysis of patents related to the mitigation of this compound in food products obtained through immersion frying was carried out. For this purpose, a comprehensive search, compilation, and information analysis were conducted using free online databases such as Google Patents, Patenscope, and Lens. The search yielded a total of 79 patents within the considered time period (2002-2022). The countries with the highest number of granted patents were the United States, the European Union, and South Korea. The patents were classified into four main approaches: raw material modification (49%), application of pre-treatments (27%), process modification (16%), and measurement techniques (8%). Among the results, Frito-Lay, an American company, stands out as the food industry company with the highest number of granted patents, totaling 15. Based on this review, it is concluded that while a significant number of patents have been granted in recent years, there is still a lag in developing countries. Furthermore, more studies are needed to determine acrylamide in starchy food matrices subjected to immersion frying different from potatoes.

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Effect of atmospheric cold plasma treatment on technological and nutrition functionality of protein in foods

Mollakhalili‐Meybodi

Yousefi

Nematollahi

et al. 2021

Eur Food Res Technol

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Investigation of Composition, Temperature, and Heating Time in the Formation of Acrylamide in Snack: Central Composite Design Optimization and Microextraction Coupled with Gas Chromatography-Mass Spectrometry

Cited by 13 publications

References 37 publications

From a toxin to an obesogen: a review of potential obesogenic roles of acrylamide with a mechanistic approach

From a toxin to an obesogen: a review of potential obesogenic roles of acrylamide with a mechanistic approach

Acrylamide in starchy foods subjected to deep-frying, 20 years after its discovery (2002-2022): a patent review

Effect of atmospheric cold plasma treatment on technological and nutrition functionality of protein in foods

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