Acrylamide content in starch based commercial foods by using high performance liquid chromatography and its association with browning index

Acrylamide- and Hydroxymethylfurfural-Forming Capacity of Alternative Flours in Heated Dough Systems

The use of alternative flours is becoming more common in the food industry to enhance the nutritional and sensory properties of baked goods. However, these changes may also affect the formation of acrylamide, a potentially carcinogenic and genotoxic compound generated in foods heated above 120 °C. This study evaluated the acrylamide-forming potential of 16 flours from cereals, pseudocereals, legumes, fruits, and roots. Samples were analyzed for acrylamide precursors-reducing sugars and free asparagine-and tested in model dough systems with and without added glucose. All samples were baked at 150 °C for 30 min. Hydroxymethylfurfural (HMF) was also determined as a marker of thermal damage. In water-hydrated systems, acrylamide was only detected in wheat, rye, and coconut flours (23-61 µg/kg). When glucose was added, acrylamide levels increased in all systems except cassava. Lentil flour produced the highest levels (154 µg/kg), while corn flour showed the lowest (20 µg/kg). HMF levels followed a similar trend, with lentil flour again showing the highest content (232.3 mg/kg). These results highlight the importance of evaluating acrylamide formation when using non-wheat flours, especially in formulations containing sugars. Additional mitigation strategies may be needed to ensure the safety of these innovative food products.

Algal L- asparaginase: Antioxidant activity, mitigation of acrylamide in fried potato chips, sensory quality and immobilization

BACKGROUND

Several microalgae and macro-algae have been showed considerable promise bio-material in various multidisciplinary fields. l-asparaginase (l- ASase) have a greater reduction effect on the formation of acrylamide in heated carbohydrate food products such as potato chips and bakery produced at high temperatures (above 120 °C). Acrylamide showed neurotoxic and carcinogenic effects in experimental animals and humans. The immobilized of l-asparaginase (l-ASase) in chitosan nanoparticles have used as a strategy to produce efficient and efficacious biocatalysts.

RESULT

L-asparaginase (l-ASase) extracted by 1-butyl 3-methyl imidazolium chlorideionic liquid (IL, 0.2 mmol/L) reagent from five macro and 3-micro-algae species was evaluated for its scavenging radical activity and its application (ranges of 0.5 IU - 2.0 IU) for reduction of acrylamide (ACA) content in raw potato chips prior to the fried at 170 °C for 8 min. The isolated algae (l-ASase) showed a scavenging activity toward DPPH radical, in effective dose dependent manner and pre treated of slits of potatoes causes a high reduction effects in ACA contents (>88 %) in potato chips products. These products showed a good sensory quality (texture and acceptability). l-ASase of Spirulina platensis was chosen to immobilized into chitosane, which showed a higher enzyme yield (90 %) and enzyme activity as compared to the free enzyme. The pretreatment of potatoes with immobilized l-ASase of Spirulina platensis causes high reduction of ACA formation in potato chips products.

CONCLUSION

It was concluded that the pre-treated of potato's with chitosan-immobilized asparaginase is an effective method for mitigation of acrylamide. The higher affinity immobilized l-ASase on chitosan was confirmed, and could be a applied as a cost-effective tool for subsequent use in the therapeutic and in heat food industries sectors.

Acrylamide, hydroxymethylfurfural and furfural in ready-to-eat foods consumed by child population: Presence, risk assessment and future perspectives

Food intake contributes to adequate growth and neurodevelopment of children. Ready-to-eat foods, frequently consumed by this population, are sources of acrylamide (AA), hydroxymethylfurfural (HMF) and furfural (FF). In this sense, a review of the AA, HMF, and FF presence in ready-to-eat foods was evaluated through a systematic search to infer the risk of exposure in the child population. About 75.8%, 24.2%, and 21% of the studies found AA, HMF, and FF in ready-to-eat foods, respectively. AA is predominant in processed and ultra-processed foods, while HMF and FF are commonly found in fruit-based foods. Only 17.7% of the studies assessed the children's risk of exposure, based on the contaminant concentration in ready-to-eat food and not after gastrointestinal digestion, a more realistic measure. Therefore, with the obtained information and found gaps, it is expected that new strategies will be proposed to assess the vulnerability of the child population to these processing contaminants.

Impact of Button Mushroom Stem Residue as a Functional Ingredient for Improving Nutritional Characteristics of Pizza Dough

In this study, the formulation of doughs was investigated using varying percentages of Agaricus bisporus flour, with the aim of utilizing mushroom stem fragments, typically considered production waste. The stem residues were collected from a mushroom cultivation facility, cleaned, and washed to remove impurities. The material was then subjected to two different drying methods: conventional dehydration and freeze-drying. After drying, the material was ground to produce mushroom flour. Doughs were formulated with different proportions of this flour and analyzed for texture profile, color, nutritional value, phenolic content, antioxidant activity, and sensory characteristics. The inclusion of mushroom flour resulted in darker doughs, particularly when the flour was obtained through conventional dehydration due to oxidation processes. This substitution also affected texture parameters, leading to increased hardness and reduced elasticity in most treatments compared to the control sample. In addition, cohesiveness progressively decreased from 0.35 in the control to 0.14 in the sample made with 100% dehydrated flour and 0.20 in the sample made with 100% freeze-dried flour, resulting in brittle doughs. The most significant impact on nutritional value was an increase in protein, fat, and dietary fiber levels, reaching values over 5% of crude fiber in the sample to which 50% of dehydrated mushroom flour was added. Additionally, mushroom flours exhibited a high proportion of phenolic compounds, reaching values near 700 mg gallic acid/100 g in the flour from freeze-dried samples and 320 mg gallic acid/100 g in the flour from dehydrated samples. These values reflect a higher content of phenolic compounds in products made with mushroom flours and an increased antioxidant capacity compared to the control sample. Sensory evaluation showed that the texture remained unaffected; however, flavor perception was altered at a 50% mushroom flour substitution. In terms of external appearance, only the 25% freeze-dried mushroom flour formulation was statistically similar to the control, while all other treatments were rated lower.

Influence of Asparaginase on Acrylamide Content, Color, and Texture in Oat, Corn, and Rice Cookies

The safety of cereal-based baked goods can be compromised by acrylamide, a processing contaminant and class 2A carcinogen. One method to prevent acrylamide formation is by converting asparagine to aspartic acid using asparaginases. Four different asparaginases were tested using two dough incubation temperatures and dosages for oat, corn, and rice cookies. To evaluate the impact of asparaginases on product quality, color and texture were measured. Acrylamide was reduced by up to 97, 95, and 92% for oat, corn, and rice cookies, respectively, compared to the control. Asparaginase treatment resulted in minor changes in color and texture. There was a strong correlation between acrylamide concentrations in cookies and the free asparagine content of the flour. By minimizing the formation of acrylamide while maintaining product quality, the use of asparaginases offers a promising approach to enhancing food safety standards and protecting public health, potentially influencing regulatory guidelines and consumer preferences.

Revisiting the role of phospholipases in alzheimer's: crosstalk with processed food

Phospholipases such as phospholipase-A, phospholipase-B, phospholipase-C and phospholipase-D are important functional enzymes of the cell membrane responsible for a variety of functions such as signal transduction, production of lipid mediators, metabolite digestion and playing a pathological role in central nervous system diseases. Phospholipases have shown an association with Alzheimer's disease and these enzymes have found a correlation with several metabolic pathways that can lead to the activation of inflammatory signals via astrocytes and microglial cells. We also highlighted unhealthy practices like smoking and consuming processed foods, rich in nitroso compounds and phosphatidic acid, which contribute to neuronal damage in AD through phospholipases. A few therapeutic approaches such as the use of inhibitors of phospholipase-D,phospholipase A2 as well as autophagy-mediated inhibition have been discussed to control the onset of AD. This paper serves as a crosstalk between phospholipases and their role in neurodegenerative pathways as well as their influence on other biomolecules of lipid membranes, which are acquired through unhealthy diets and possible methods to treat these anomalies occurring due to their metabolic disorder involving phospholipases acting as major signaling molecules.

Improving fried burger quality and modulating acrylamide formation by active coating containing Rosa canina L. extract nanoemulsions

During the frying of foods, undesirable reactions such as protein denaturation, acrylamide formation, and so on occur in the product, which has confirmed carcinogenic effects. The use of antioxidants has been proposed as an effective solution to reduce the formation of these compounds during the process. The current study aimed to assess the impact of an edible coating holding within chia seed gum (CSG) and Rosa canina L. extract (RCE) nanoemulsions on the physicochemical properties, oil uptake, acrylamide formation, 5-hydroxymethyl-2-furfural (HMF) content, and sensory characteristics of beef-turkey burgers. The RCE-loaded nanoemulsions were prepared using the ultrasonic homogenization method, and different concentrations (i.e., 10%, 20%, and 40% w/w) were added to the CSG solutions; these active coatings were used to cover the burgers. CSG-based coatings, especially coatings containing the highest concentration of nanoemulsions (40%), caused a significant decrease in the oil uptake and moisture retention, acrylamide content, and HMF content of fried burgers. The texture of coated burgers was softer than that of uncoated samples; they also had a higher color brightness and a lower browning index. Field emission scanning electron microscopy analysis showed that RCE concentration less than 40% should be used in CSG coatings because it will cause minor cracks, which is an obvious possibility of failure of coating performance. Coating significantly (4-10 times) increased the antioxidant activity of burgers compared to the control. In conclusion, it is suggested to use the active coating produced in this study to improve fried burger quality and modulate acrylamide formation.

A label-free aptasensor for colorimetric detection of food toxin: Mediation of catalytically active gold nanozymes and smartphone imaging strategy

A portable colorimetric aptasensor was developed on the surface of a plastic sheet for on-site detection of acrylamide. The mechanism of aptasensor is based on the disruption of the aptamer complex with its complementary strand on the sensing zone, and subsequently, the catalytic activity of gold nanoparticles (AuNPs) for the reduction process of 4-nitrophenol (4-NP) in the presence of sodium borohydride (NaBH4). A yellow-to-colorless change of the sample solution revealed the target presence, easily discernible by the naked eye. The acrylamide quantification was accomplished using the smartphone imaging readout technique. The aptasensor detected the acrylamide concentration in the range of 0.01-500 nmol L-1 with a detection limit of 0.0024 nmol L-1. Coffee, potato chips, bread, and lake water samples were successfully analyzed by the aptasensor for their acrylamide content. The introduced aptasensor can pave a facile, cost-effective, portable, and user-friendly sensing tool for food safety control and environmental monitoring.

What Are We Eating? Surveying the Presence of Toxic Molecules in the Food Supply Chain Using Chromatographic Approaches

Consumers in developed and Western European countries are becoming more aware of the impact of food on their health, and they demand clear, transparent, and reliable information from the food industry about the products they consume. They recognise that food safety risks are often due to the unexpected presence of contaminants throughout the food supply chain. Among these, mycotoxins produced by food-infecting fungi, endogenous toxins from certain plants and organisms, pesticides, and other drugs used excessively during farming and food production, which lead to their contamination and accumulation in foodstuffs, are the main causes of concern. In this context, the goals of this review are to provide a comprehensive overview of the presence of toxic molecules reported in foodstuffs since 2020 through the Rapid Alert System for Food and Feed (RASFF) portal and use chromatography to address this challenge. Overall, natural toxins, environmental pollutants, and food-processing contaminants are the most frequently reported toxic molecules, and liquid chromatography and gas chromatography are the most reliable approaches for their control. However, faster, simpler, and more powerful analytical procedures are necessary to cope with the growing pressures on the food chain supply.

Elucidating the effect of different processing methods on the sensory quality of chestnuts based on multi-scale molecular sensory science

Chestnuts are known for their unique flavor and nutritional value. However, the flavor changes in chestnuts after processing remain unclear. Multi-intelligent sensory technologies and headspace solid-phase microextraction-arrow gas chromatography-mass spectrometry (HS-SPME-Arrow-GC-MS) combined with multivariate statistical analysis were applied to evaluate the effect of packaging and heat sterilization procedures on the sensory quality of chestnuts. The results showed that the significant variations (p < 0.05) between the different chestnut processing methods were revealed via the electronic eye (E-eye), electronic nose (E-nose), and electronic tongue (E-tongue). The packaging had a more significant influence on the sensory quality of the chestnuts than heat sterilization procedures. HS-SPME-Arrow-GC-MS identified 83 volatile compounds. The processed chestnuts exhibited higher aldehyde, ester, and alkene concentrations, while N2 packaging was more favorable to flavor elicitation and retention. Therefore, combining intelligent sensory techniques with GC-MS can rapidly determine the chestnut quality and guide industrial production.

Effect of Oat Fiber Preparations with Different Contents of β-Glucan on the Formation of Acrylamide in Dietary Bread (Rusks)

In the literature, there are few reports indicating hydrocolloids as a factor capable of reducing the amount of acrylamide formed in food. Therefore, the aim of the study was to examine the ability of soluble oat fiber to reduce the amount of acrylamide formed in the process of obtaining rusks. The effect of the concentration of β-glucans in oat fiber preparations at 20% and 30% and the amount of preparations used at 10%, 15%, and 20% was investigated. On the basis of the obtained test results, it was shown that the most optimal concentration of oat fiber preparation in rusks recipe is at 15%, regardless of the content of β-glucan in it. This concentration makes it possible to reduce the amount of acrylamide formed in baked goods and rusks by ~70% and ~60%, respectively, while maintaining the desired physical and chemical properties of the product. In addition, it was shown that the browning index and water activity strongly correlate with the content of acrylamide in rusks, which makes them good markers of this compound in rusks. The use of hydrocolloids in the form of oat fiber preparations with different contents of β-glucan as a tool for reducing the amount of acrylamide in rusks, at the same time, offers the possibility of enriching these products with a soluble dietary fiber with health properties.

Recent Advances in Design and Application of Nanomaterials-Based Colorimetric Biosensors for Agri-food Safety Analysis

A colorimetric sensor detects an analyte by utilizing the optical properties of the sensor unit, such as absorption or reflection, to generate a structural color that serves as the output signal to detect an analyte. Detecting the refractive index of an analyte by recording the color change of the sensor structure on its surface has several advantages, including simple operation, low cost, suitability for onsite analysis, and real-time detection. Colorimetric sensors have drawn much attention owing to their rapidity, simplicity, high sensitivity and selectivity. This Review discusses the use of colorimetric sensors in the food industry, including their applications for detecting food contaminants. The Review also provides insight into the scope of future research in this area.

Assessment of dietary acrylamide exposure in children attending Spanish school canteens using the duplicate diet method

Acrylamide is a carcinogenic chemical contaminant formed in heat-treated foods. In this study, a duplicate diet method was used to evaluate the acrylamide content of foods/meals served at breakfast and lunch in two Spanish school canteens. The dietary acrylamide intake in students was estimated within lower bound (LB) and upper bound (UB) scenarios. Biscuits exhibited the highest acrylamide values, exceeding the benchmark level established by the European Regulation 2017/2158 (350 μg/kg), followed by main courses such as stews, side dishes and bread. In the LB scenario, breakfasts accounted for the major contributors to the daily acrylamide intake (73.3%). However, lunches were the main responsible in the UB scenario (65.4%). Acrylamide exposure was estimated for three age ranges: 3-5y pre-school children (0.59 and 0.92 μg/kg body weight/day), 6-9y children (0.43 and 0.67 μg/kg body weight/day) and 10-12y early adolescents (0.28 and 0.44 μg/kg body weight/day). Margins of exposure for neoplastic effects ranged between 144 and 1026, which is below the reference of 10,000, indicating a health concern. The findings reveal that any diet, even one that is balanced, varied and contains foods low in acrylamide, involves an additive exposure to the contaminant that should be considered when conducting acrylamide exposure risk assessments.

Advanced glycation end product signaling and metabolic complications: Dietary approach

Advanced glycation end products (AGEs) are a heterogeneous collection of compounds formed during industrial processing and home cooking through a sequence of nonenzymatic glycation reactions. The modern western diet is full of heat-treated foods that contribute to AGE intake. Foods high in AGEs in the contemporary diet include processed cereal products. Due to industrialization and marketing strategies, restaurant meals are modified rather than being traditionally or conventionally cooked. Fried, grilled, baked, and boiled foods have the greatest AGE levels. Higher AGE-content foods include dry nuts, roasted walnuts, sunflower seeds, fried chicken, bacon, and beef. Animal proteins and processed plant foods contain furosine, acrylamide, heterocyclic amines, and 5-hydroxymethylfurfural. Furosine (2-furoil-methyl-lysine) is an amino acid found in cooked meat products and other processed foods. High concentrations of carboxymethyl-lysine, carboxyethyl-lysine, and methylglyoxal-O are found in heat-treated nonvegetarian foods, peanut butter, and cereal items. Increased plasma levels of AGEs, which are harmful chemicals that lead to age-related diseases and physiological aging, diabetes, and autoimmune/inflammatory rheumatic diseases such as systemic lupus erythematosus and rheumatoid arthritis. AGEs in the pathophysiology of metabolic diseases have been linked to individuals with diabetes mellitus who have peripheral nerves with high amounts of AGEs and diabetes has been linked to increased myelin glycation. Insulin resistance and hyperglycemia can impact numerous human tissues and organs, leading to long-term difficulties in a number of systems and organs, including the cardiovascular system. Plasma AGE levels are linked to all-cause mortality in individuals with diabetes who have fatal or nonfatal coronary artery disease, such as ventricular dysfunction. High levels of tissue AGEs are independently associated with cardiac systolic dysfunction in diabetic patients with heart failure compared with diabetic patients without heart failure. It is widely recognized that AGEs and oxidative stress play a key role in the cardiovascular complications of diabetes because they both influence and are impacted by oxidative stress. All chronic illnesses involve protein, lipid, or nucleic acid modifications including crosslinked and nondegradable aggregates known as AGEs. Endogenous AGE formation or dietary AGE uptake can result in additional protein modifications and stimulation of several inflammatory signaling pathways. Many of these systems, however, require additional explanation because they are not entirely obvious. This review summarizes the current evidence regarding dietary sources of AGEs and metabolism-related complications associated with AGEs.

Production and Inhibition of Acrylamide during Coffee Processing: A Literature Review

Coffee is the third-largest beverage with wide-scale production. It is consumed by a large number of people worldwide. However, acrylamide (AA) is produced during coffee processing, which seriously affects its quality and safety. Coffee beans are rich in asparagine and carbohydrates, which are precursors of the Maillard reaction and AA. AA produced during coffee processing increases the risk of damage to the nervous system, immune system, and genetic makeup of humans. Here, we briefly introduce the formation and harmful effects of AA during coffee processing, with a focus on the research progress of technologies to control or reduce AA generation at different processing stages. Our study aims to provide different strategies for inhibiting AA formation during coffee processing and investigate related inhibition mechanisms.

Acrylamide and hydroxymethylfurfural in cakes: An approach to reduce the formation of processing contaminants in sweet bakery products

In bakery products, beyond the heat treatment conditions, the type of flour and the combination with other ingredients in different ratios can increase or mitigate the formation of processing contaminants. In this study, a central composite design and a principal component analysis (PCA) were used to assess how the formulation affects the formation of acrylamide (AA) and hydroxymethylfurfural (HMF) in wholemeal and white cakes. The HMF levels (45-138 µg/kg) were up to 13 times lower than the AA (393-970 µg/kg) in cakes. The PCA showed that the proteins increased the AA formation during the dough baking, while the reducing sugar and the browning index were related to HMF formation in the cake crust. The total daily exposure of AA + HMF when consuming wholemeal cake is 1.8 times higher than white cake consumption, in which the values of margin of exposure (MOE), below < 10,000, demonstrated that AA showed a greater risk of exposure than HMF (MOE values > 10,000). Therefore, a good strategy to avoid high AA levels in cakes is to use of refined wheat flour and water in the formulation. In contrast, the advantage of wholemeal cake about their nutritional value should not be disregarded, thus, the use of water in its preparation and moderate consumption are strategies that could be adopted to reduce the risk of exposure to AA.