The role of additives on acrylamide formation in food products: a systematic review

Abedini, Amir Hossein; Saatloo, Naiema Vakili; Salimi, Mahla; Sadighara, Parisa; Sani, Mahmood Alizadeh; Garcia-Oliviera, Paula; Prieto, Miguel A.; Kharazmi, Mohammad Saeed; Jafari, Seid Mahdi

doi:10.1080/10408398.2022.2126428

Cited by 10 publications

(6 citation statements)

References 132 publications

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“…During high-temperature baking, the Maillard reaction occurs between free amino acids and carbonyl compounds in food, which produces AA. 1,2 In 2002, Swedish scientists discovered that high-temperature-processed starchy foods, such as biscuits and potato chips, contain a large amount of AA. 3 Subsequent studies reported that starch-containing foods processed by frying, grilling, and high-temperature baking also have high levels of AA.…”

Section: Introductionmentioning

confidence: 99%

General method for detecting acrylamide in foods and comprehensive survey of acrylamide in foods sold in Southeast China

Li¹,

li²,

Chen³

et al. 2023

Anal. Methods

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Section: Introductionmentioning

confidence: 99%

General method for detecting acrylamide in foods and comprehensive survey of acrylamide in foods sold in Southeast China

Li¹,

li²,

Chen³

et al. 2023

Anal. Methods

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“…The US creates the microstructure on product surface which promotes the diffusion of SA hydrocolloids into the tissues and reduces the heat transfer and formation of acrylamide and HMF during frying process. In addition, the hydrocolloids may also intervene with enzymatic decarboxylation and deamination reactions (Zhang et al., 2021c; Abedini et al., 2022). Similarly, Antunes‐Rohling et al.…”

Section: Technologies For Reduction Of Acrylamidementioning

confidence: 99%

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

Pandiselvam,

Süfer,

Özaslan

et al. 2024

Food Frontiers

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This review examines various methods of reducing acrylamide levels in processed foods, focusing on thermal and nonthermal methods. Acrylamide, which is mainly formed by the Maillard reaction, poses a health risk and therefore requires the implementation of successful mitigation strategies. The processes by which acrylamide is formed, particularly at temperatures above 120°C, such as frying, roasting, and cooking (however, the practical temperature in the inner of foods does not exceed 120°C), serve as a basis for understanding intervention methods. The effectiveness of thermal technologies, including optimization of time and temperature as well as pretreatment and posttreatment techniques, will be studied in detail. In addition, vacuum‐based technologies such as baking, predrying, frying, deep‐frying, and impregnation are examined to shed light on their underlying mechanisms. Advanced thermal techniques such as microwaves and irradiation will be investigated to evaluate their effectiveness in reducing acrylamide. Furthermore, nonthermal methods, including pulsed electric fields, ultrasound treatments, and novel combinations such as pulsed electric fields and blanching, are being investigated. Various enzymatic interventions with asparaginase and glucose oxidase as well as yeast treatments and fermentations offer a wide range of intervention possibilities. The use of additives/coatings and plant extracts, such as edible coatings, polyphenols, and specific ingredient formulations, has shown promise for acrylamide reduction. This paper highlights the commercial implications, future prospects, and barriers to implementation of these methods. By examining different approaches, this comprehensive analysis emphasizes the importance of using different strategies to successfully reduce acrylamide levels in processed foods and provides guidance to the food industry to improve product safety and quality.

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“…The addition of green tea, bamboo, and water chestnut peel extracts reduced the formation of acrylamide by up to 83%. Phenolics may trap reactive intermediates and bind asparagine in the reactions, leading to reduced acrylamide generation (Abedini et al, 2022). Gong et al (2018) found that rosemary, bamboo, and tea polyphenol extracts, and tert ‐butylhydroquinone (TBHQ) significantly reduced the formation of PAHs and oxy‐PAHs in the frying oils.…”

Section: Effect Of Optional Ingredients On Youtiao Qualitymentioning

confidence: 99%

Youtiao: Effect of ingredients and processing on quality attributes

Zhu

2023

Cereal Chem

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Background and ObjectivesYoutiao (oil stick), a popular food product in East and Southeast Asia, is a deep‐fried stick of wheat flour dough. The basic ingredients include wheat flour, water, leavening agent, and frying oil. The ingredients are mixed to form a dough, which is proofed and shaped before deep‐frying. There have been variations in the quality of youtiao from the market as the production is upscaling toward the industrial level. Consumers demand healthier formulations of youtiao. A better understanding of property–quality relationships of youtiao components is essential to meet these demands. This mini‐review summarizes the sensory quality and flavor attributes of youtiao. The effects of basic and optional ingredients, chemical components, and processing on the quality of youtiao are presented. Quality evaluation of youtiao and the occurrence of chemical toxins are also described. The property–quality relationships of youtiao components are discussed. Future research directions on how to improve the youtiao quality are suggested.FindingsYoutiao contains a range of chemical toxins including polycyclic aromatic hydrocarbons, acrylamide, 5‐hydroxymethylfurfural, 3‐monochloropropane‐1,2‐diol fatty acid esters, and aluminum. The textural, sensory, and chemical properties of youtiao are affected by the interactions between basic ingredients, optional ingredients, and processing operations. Suitable wheat varieties and frying oils should be chosen to make youtiao with desirable sensory properties. Optional ingredients, such as starch‐based nonwheat flours, hydrocolloids, and antioxidants, showed potential to improve various aspects of youtiao quality. Frozen dough technology is promising for industrial‐scale production of youtiao.ConclusionsVariation in the quality of youtiao from different manufacturers is large. There are many research opportunities to improve the quality of youtiao.Significance and NoveltyYoutiao represents a typical model system of deep‐fried cereal foods, which are under‐studied as compared with other cereal and grain‐based foods. This review systematically analyzed different aspects of youtiao quality for the first time, and may stimulate further interest in the studies of fried cereal and grain‐based foods.

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The role of additives on acrylamide formation in food products: a systematic review

Cited by 10 publications

References 132 publications

General method for detecting acrylamide in foods and comprehensive survey of acrylamide in foods sold in Southeast China

General method for detecting acrylamide in foods and comprehensive survey of acrylamide in foods sold in Southeast China

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

Youtiao: Effect of ingredients and processing on quality attributes

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