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Investigation of Acrylamide formation and reduction ways of it in specific food products
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V Ghasemzadeh   , M Atefi * , R Homaunfar , E Hejazi , Z Todeh Rosta |
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Abstract: (7624 Views) |
| Acrylamide is a potential cause of a wide spectrum of toxic effects. On April 24, 2002, the Swedish National Food Agency presented data that showed high concentrations of acrylamide in certain foods. Since the year, it was revealed that at normal condition, food is the main source of acrylamide intake. For this reason, many researchers have been focused on this subject. Better knowing of acrylamide formation helps us in reduction of it in special food products. This review, presents informations about acrylamide formation in foods and reduction ways of it in specific food products.
This research has been done base on electronically research. Articles, books and reports were gathered from electronic resources (like Web of knowledge) and after reading and analysis of them, the review was prepared.
Main food sources of acrylamide are: Cereals and Bakery products, potato and dried products, café and toasted nuts. In these products, acrylamide formation has a good relation to the Maillard browning reaction. Reaction of asparagine with reducing sugars is the main way of acrylamide formation. At the lower content of asparagine, fructose is more effective than glucose. At the higher addition of reducing sugars, it is asparagine, which is the limiting factor in the formation. Also alternative pathways are suggested for acrylamide formation. Aspartic acid, carnosine, β-alanine, serine, cysteine, aminopropionamide and pyruvic acid can produce acrylamide via acrylic acid formation. Acrylamide formation is increased with increasing temperature from about 120 to 180 °C and then may be decreased. In addition, acrylamide formation was increased with increasing in pH, especially higher than 7. Another factor which effects on acrylamide formation is water activity.
Nature and final specifications of food product effects on selection of reducing ways for acrylamide content in it. Depending on the kind of food products, different strategies are proposed. Some of these strategies are as follow: 1-Removing or reducing of reactants, 2-Disruption in acrylamide formation (controlling of temperature-time relation, pH, and water activity) , and 3- Destroying and/or trapping of acrylamide after its formation.
Keywords: Acrylamide, Acrylic acid,food product, Maillard browning reaction |
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| Keywords: Acrylamide, Acrylic acid, food product, Maillard browning reaction |
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Full-Text [PDF 321 kb]
(3849 Downloads)
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Article type: Review |
Subject:
Food Science
Received: 2013/03/17 | Accepted: 2013/11/19 | Published: 2013/11/19
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