New Research Developments on Acrylamide: Analytical Chemistry, Formation Mechanism, and Mitigation Recipes

Abstract

3.4.2. Agronomic Factors during Cultivation of Raw Materials 3.4.3. Variety and Storage Conditions of Raw Materials 3.4.4. Change or Modification of Heat Processing Methods 3.4.5. Correlation with Color Development 3.5. Kinetics of Acrylamide Generation and Elimination 4. Mitigation Recipes of Acrylamide 4.1. Mitigation Mechanism of Acrylamide 4.2. Current Progress on Acknowledged Mitigation Recipes 4.2.1. Control of Asparagine and Reducing Sugar Contents 4.2.2. Optimization of Heat Processing Parameters or Methods 4.3. New and Improved Mitigation Recipes 4.3.1. Addition of pH Modifier 4.3.2. Addition of Proteins or Amino Acids 4.3.3. Addition of Hydrogencarbonates 4.3.4. Addition of Mono-or Divalent Cations 4.3.5. Addition of Antioxidants 4.3.6. Mitigation of Acrylamide and Sensory Attributes of Products 4.4. "CIAA" Toolbox 5. Conclusions 6. References

Acrylamide Mitigation in Potato Chips by Using NaCl

“…Besides, asparaginase, an enzyme that hydrolyzes asparagines to aspartic acid, presents a potentially very effective means for reducing acrylamide formation in foods via removal of the precursor, asparagines, from the primary ingredients. For instance, some researchers treated potato pieces with asparaginase after blanching, and the acrylamide levels in the resulting French fries after frying could be lowered by 60-85% and that in potato chips in 60% (Zhang et al 2009). …”

Analysis of Acrylamide in Coffee

“…There are several comprehensive reviews published on the numerous methods for acrylamide detection to date. 10,11 Selection of the most appropriate analytical protocol should be based on the type of food product (sample matrix), acrylamide structure and its physical-chemical properties. Acrylamide is a reactive electrophile and due to its alpha, beta-unsaturated structure can react with nucleophiles such as amines, carboxylates, and thiols.…”

“…Besides, because of the lack of sufficiently strong chromophore groups (conjugated double or triple bonds, aromatic rings) in acrylamide molecules, and the lack of natural fluorescence, it cannot be measured by using spectrophotometric UV detectors. 11 Among the many foods analyzed today, coffee is considered a difficult matrix due to the presence of interfering co-extractives, 12,13 and many methods have been optimized for the determination of acrylamide in coffee and its substitutes. Coffee is a matrix with interferences and ion suppression.…”

Role of antioxidants and phytochemicals on acrylamide mitigation from food and reducing its toxicity

“…1 Using additives like organic acids, amino acids and monoand divalent cations, as a mitigating strategy to control acrylamide content in foods, has been fully discussed in "CIAA toolbox for acrylamide" and different previous review studies CIAA 2011;Friedman and Levin 2008;Capuano and Fogliano 2011;Zhang et al 2009b). Lack of sufficient studies and discordance in available results, impede logical judgment about the effectiveness of antioxidants.…”