Research progress on generation, detection and inhibition of multiple hazards - acrylamide, 5-hydroxymethylfurfural, advanced glycation end products, methylimidazole - in baked goods

Zhang, Z. Conrad; Chen, Yang; Deng, Peng; He, Zhiyong; Qin, Fang; Chen, Qiuming; Wang, Zhaojun; Pan, Hong; Chen, Jie; Zeng, Maomao

doi:10.1016/j.foodchem.2023.137152

Cited by 13 publications

(3 citation statements)

References 107 publications

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“…Acrylamide (AA) is a by-product of the Maillard reaction of asparagine with reducing sugars, such as glucose, galactose and fructose, at temperatures above 120 °C and peaking at around 170 °C [ 30 , 31 , 32 , 33 ]. AA is a genotoxic and neurotoxic compound, classified as level 2A since 1994 (probable human carcinogen) by the International Agency for Research on Cancer [ 34 , 35 , 36 ].…”

Section: Introductionmentioning

confidence: 99%

“…AA is a genotoxic and neurotoxic compound, classified as level 2A since 1994 (probable human carcinogen) by the International Agency for Research on Cancer [ 34 , 35 , 36 ]. Coffee is one of the main contributors to the intake of this hazard, as the roasting and spray-drying stages play an essential role in forming AA [ 33 , 37 ]. To ensure consumer protection on food safety, the European Commission has set a benchmark level of 8.50 × 10 −4 mg per kg of AA in instant coffee [ 38 ].…”

Section: Introductionmentioning

confidence: 99%

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Probabilistic Risk Assessment of Metals, Acrylamide and Ochratoxin A in Instant Coffee from Brazil, Colombia, Mexico and Peru

Guadalupe,

Grandez-Yoplac,

Arellanos

et al. 2024

Foods

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This study analysed the probabilistic risk to consumers associated with the presence of iAs, Cd, Cr, Hg, Pb, acrylamide (AA) and ochratoxin A (OTA) in instant coffee from Brazil, Colombia, Mexico and Peru. The results found iAs to be the metal with the highest concentrations (3.50 × 10−2 to 6.00 × 10−2 mg/kg), closely followed by Pb (1.70 × 10−2 to 2.70 × 10−2 mg/kg) and Cr (5.00 × 10−3 to 1.00 × 10−2 mg/kg), although these differences were not significant between countries. Cd and Hg were not detected. Focusing on AA, the concentrations ranged from 1.77 × 10−1 mg/kg (Peru) to 4.77 × 10−1 mg/kg (Brazil), while OTA ranged from 1.32 × 10−3 (Peru) to 1.77 × 10−3 mg/kg (Brazil) with significant differences between countries in both cases. As regards risk, the hazard quotient and hazard index were less than 1, meaning that the consumption of instant coffee represents a low level of concern for non-genotoxic effects. The results of the combination of margin of exposure and probability of exceedance indicated that the non-genotoxic effects of Pb, AA and OTA pose no threat. However, the probability values of suffering cancer from iAs and AA (between 1 × 10−6 and 1 × 10−4) indicated a moderate risk and that management measures should be taken.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Probabilistic Risk Assessment of Metals, Acrylamide and Ochratoxin A in Instant Coffee from Brazil, Colombia, Mexico and Peru

Guadalupe,

Grandez-Yoplac,

Arellanos

et al. 2024

Foods

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“…In modern times, baking and frying have become indispensable elements in the daily lives of humans. However, foods that undergo thermal processing may contain compounds that have detrimental effects on health, such as acrylamide [1]. Acrylamide is primarily formed through the reaction of free amino acids (L-asparagine) with reducing sugars as part of the Maillard reaction [2].…”

Section: Introductionmentioning

confidence: 99%

Thermal Stability Enhancement of L-Asparaginase from Corynebacterium glutamicum Based on a Semi-Rational Design and Its Effect on Acrylamide Mitigation Capacity in Biscuits

Chi,

Jiang,

Feng

et al. 2023

Foods

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Acrylamide is present in thermally processed foods, and it possesses toxic and carcinogenic properties. L-asparaginases could effectively regulate the formation of acrylamide at the source. However, current L-asparaginases have drawbacks such as poor thermal stability, low catalytic activity, and poor substrate specificity, thereby restricting their utility in the food industry. To address this issue, this study employed consensus design to predict the crucial residues influencing the thermal stability of Corynebacterium glutamicum L-asparaginase (CgASNase). Subsequently, a combination of site-point saturating mutation and combinatorial mutation techniques was applied to generate the double-mutant enzyme L42T/S213N. Remarkably, L42T/S213N displayed significantly enhanced thermal stability without a substantial impact on its enzymatic activity. Notably, its half-life at 40 °C reached an impressive 13.29 ± 0.91 min, surpassing that of CgASNase (3.24 ± 0.23 min). Moreover, the enhanced thermal stability of L42T/S213N can be attributed to an increased positive surface charge and a more symmetrical positive potential, as revealed by three-dimensional structural simulations and structure comparison analyses. To assess the impact of L42T/S213N on acrylamide removal in biscuits, the optimal treatment conditions for acrylamide removal were determined through a combination of one-way and orthogonal tests, with an enzyme dosage of 300 IU/kg flour, an enzyme reaction temperature of 40 °C, and an enzyme reaction time of 30 min. Under these conditions, compared to the control (464.74 ± 6.68 µg/kg), the acrylamide reduction in double-mutant-enzyme-treated biscuits was 85.31%, while the reduction in wild-type-treated biscuits was 68.78%. These results suggest that L42T/S213N is a promising candidate for industrial applications of L-asparaginase.

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Inhibition of TBHQ and TPP on Four Categories of Food Safety Hazards in Fried Potatoes

Liu,

Zhang,

et al. 2024

Food Bioprocess Technol

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Research progress on generation, detection and inhibition of multiple hazards - acrylamide, 5-hydroxymethylfurfural, advanced glycation end products, methylimidazole - in baked goods

Cited by 13 publications

References 107 publications

Probabilistic Risk Assessment of Metals, Acrylamide and Ochratoxin A in Instant Coffee from Brazil, Colombia, Mexico and Peru

Probabilistic Risk Assessment of Metals, Acrylamide and Ochratoxin A in Instant Coffee from Brazil, Colombia, Mexico and Peru

Thermal Stability Enhancement of L-Asparaginase from Corynebacterium glutamicum Based on a Semi-Rational Design and Its Effect on Acrylamide Mitigation Capacity in Biscuits

Inhibition of TBHQ and TPP on Four Categories of Food Safety Hazards in Fried Potatoes

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