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Peivasteh-Roudsari L, Karami M, Barzegar-Bafrouei R, Samiee S, Karami H, Tajdar-Oranj B, Mahdavi V, Alizadeh AM, Sadighara P, Oliveri Conti G, Mousavi Khaneghah A. Toxicity, metabolism, and mitigation strategies of acrylamide: a comprehensive review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024; 34:1-29. [PMID: 36161963 DOI: 10.1080/09603123.2022.2123907] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Acrylamide, a food-borne chemical toxicant, has raised global concern in recent decades. It mainly originated from reducing sugar and free amino acid interactions in the carbohydrate-rich foodstuffs heated at high temperatures. Due to the neurotoxicity and carcinogenicity of AA, the mechanism of formation, toxic effects on health, and mitigation strategies, including conventional approaches and innovative technologies, have been of great interest since its discovery in food. Potato products (especially French fries and crisps), coffee, and cereals(bread and biscuit) are renowned contributors to AA's daily intake. The best preventive methods discussed in the literature include time/temperature optimization, blanching, enzymatic treatment, yeast treatment, additives, pulsed electric fields, ultrasound, vacuum roasting, air frying, and irradiation, exhibiting a high efficacy in AA elimination in food products.
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Affiliation(s)
| | - Marziyeh Karami
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Raziyeh Barzegar-Bafrouei
- Department of Food Safety and Hygiene, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Samane Samiee
- Food and Drug Administration, Iran Ministry of Health and Medical Education, Tehran, Iran
| | - Hadis Karami
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Behrouz Tajdar-Oranj
- Food and Drug Administration, Iran Ministry of Health and Medical Education, Tehran, Iran
| | - Vahideh Mahdavi
- Iranian Research Institute of Plant Protection, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran
| | - Adel Mirza Alizadeh
- Social Determinants of Health Research Center, Zanjan University of Medical Sciences, Zanjan, Iran
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Parisa Sadighara
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Gea Oliveri Conti
- Department of Medical, Surgical and Advanced Technologies "G.F. Ingrassia," Hygiene and Public Health, University of Catania, Catania, Italy
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
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Feng Y, Shi Y, Huang R, Wang P, Li G. Simultaneous detection of heterocyclic aromatic amines and acrylamide in thermally processed foods by magnetic solid-phase extraction combined with HPLC-MS/MS based on cysteine-functionalized covalent organic frameworks. Food Chem 2023; 424:136349. [PMID: 37244185 DOI: 10.1016/j.foodchem.2023.136349] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 05/06/2023] [Accepted: 05/08/2023] [Indexed: 05/29/2023]
Abstract
Acrylamide (AA) and heterocyclic aromatic amines (HAAs), as classic hazards produced during food thermal processing, have been widely concerned, but because of their polarity difference, it is very difficult to detect these contaminants simultaneously. Herein, novel cysteine (Cys)-functionalized magnetic covalent organic frameworks (Fe3O4@COF@Cys) were synthesized via a thiol-ene click strategy and then used as adsorbents for magnetic solid-phase extraction (MSPE). Benefiting from the hydrophobic properties of COFs and the modification of hydrophilic Cys, AA and HAAs could be enriched simultaneously. Then, a rapid and reliable method based on MSPE coupled with HPLC-MS/MS was developed for the simultaneous detection of AA and 5 HAAs in thermally processed foods. The proposed method showed good linearity (R2 ≥ 0.9987) with satisfactory limits of detection (0.012-0.210 μg kg-1) and recoveries (90.4-102.8%). Actual sample analysis showed that the levels of AA and HAAs in French fries were affected by frying time and temperature, water activity of samples, content and type of reaction precursors, and reuse of oils.
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Affiliation(s)
- Yanmei Feng
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Yiheng Shi
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Rui Huang
- Zhongken Huashanmu Dairy Co., Ltd, Weinan 714019, China
| | - Panpan Wang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Guoliang Li
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
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Man Z, Chen R, Feng Y, Xiao J, Yang H, Wu X. Revealing the formation mechanism of epigallocatechin–5-hydroxymethylfurfural complexes by molecular simulation combined with spectroscopy techniques. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01848-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/04/2023]
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Mohdaly AAA, Roby MHH, Sultan SAR, Groß E, Smetanska I. Potential of Low Cost Agro-Industrial Wastes as a Natural Antioxidant on Carcinogenic Acrylamide Formation in Potato Fried Chips. Molecules 2022; 27:7516. [PMID: 36364343 PMCID: PMC9659110 DOI: 10.3390/molecules27217516] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 10/25/2022] [Accepted: 10/28/2022] [Indexed: 12/24/2023] Open
Abstract
Acrylamide is classified as a toxic and a prospective carcinogen to humans, and it is formed during thermal process via Maillard reaction. In order to find innovative ways to diminish acrylamide formation in potato chips, several extracts of agricultural wastes including potato peels, olive leaves, lemon peels and pomegranate peels extracts were examined as a soaking pre-treatment before frying step. Total phenolic, total flavonoids, antioxidant activity, and the reduction in sugar and asparagine contents were additionally performed. Proximate composition of these wastes was found to be markedly higher in fat, carbohydrate and ash contents. Lemon peels and potato peels showed almost similar phenolic content (162 ± 0.93 and 157 ± 0.88 mg GAE /g, respectively) and exhibited strong ABTS and DPPH radical scavenging activities than the other wastes. The reduction percentage of reducing sugars and asparagine after soaking treatment ranged from 28.70 to 39.57% and from 22.71 to 29.55%, respectively. HPLC results showed higher level of acrylamide formation in control sample (104.94 mg/kg) and by using the wastes extracts of lemon peels, potato peels, olive leaves, and pomegranate peels succeeded to mitigate acrylamide level by 86.11%, 69.66%, 34.03%, and 11.08%, respectively. Thus, it can be concluded that the soaking of potato slices in the tested wastes extracts as antioxidant as pre-treatment before frying reduces the formation of acrylamide and in this way, the risks connected to acrylamide consumption could be regulated and managed.
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Affiliation(s)
- Adel Abdelrazek Abdelazim Mohdaly
- Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Fayoum 63514, Egypt
- Department of Plant Food Processing, Agricultural Faculty, University of Applied Sciences Weihenstephan-Triesdorf, Markgrafenstr 16, 91746 Weidenbach, Germany
| | - Mohamed H. H. Roby
- Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Fayoum 63514, Egypt
| | - Seham Ahmed Rabea Sultan
- Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Fayoum 63514, Egypt
| | - Eberhard Groß
- Department of Plant Food Processing, Agricultural Faculty, University of Applied Sciences Weihenstephan-Triesdorf, Markgrafenstr 16, 91746 Weidenbach, Germany
| | - Iryna Smetanska
- Department of Plant Food Processing, Agricultural Faculty, University of Applied Sciences Weihenstephan-Triesdorf, Markgrafenstr 16, 91746 Weidenbach, Germany
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Orsák M, Kotíková Z, Podhorecká K, Lachman J, Kasal P. Acrylamide formation in red-, purple- and yellow-fleshed potatoes by frying and baking. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104529] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Kumari A, Bhattacharya B, Agarwal T, Paul V, Chakkaravarthi S. Integrated approach towards acrylamide reduction in potato-based snacks: A critical review. Food Res Int 2022; 156:111172. [DOI: 10.1016/j.foodres.2022.111172] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 03/16/2022] [Accepted: 03/17/2022] [Indexed: 01/08/2023]
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Dong L, Qiu CY, Wang RC, Zhang Y, Wang J, Liu JM, Yu HN, Wang S. Effects of Air Frying on French Fries: The Indication Role of Physicochemical Properties on the Formation of Maillard Hazards, and the Changes of Starch Digestibility. Front Nutr 2022; 9:889901. [PMID: 35571903 PMCID: PMC9097553 DOI: 10.3389/fnut.2022.889901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Accepted: 04/06/2022] [Indexed: 11/13/2022] Open
Abstract
This study focused on the formation of Maillard hazards in air fried fries, highlighting the correlation between the resultant physical properties of the fries and the formation of Maillard hazards. In the meantime, the effects of air frying on the in vitro starch digestibility of fries were explored. Potato strips were fried at various temperatures (180-200°C) and time (12-24 min). Results indicated that the extent of browning, hardness, and the contents of Maillard hazards (acrylamide, 5-hydroxymethylfurfural, methylglyoxal, and glyoxal) all increased steadily with air frying temperature and time. Moisture content were negatively correlated (p < 0.001) with Maillard hazards content and physicochemical properties except for L* with the correlation coefficients range from -0.53 to 0.94, and positively correlated with L* value with correlation coefficient was 0.91, hence, reducing the Maillard hazard exposure while maintaining the desired product quality can be achieved by controlling the moisture content of the air fried French fries. Compared with deep frying (180°C-6 min), air frying decreased acrylamide and 5-hydroxymethylfurfural content with the maximum reduction rate were 47.31 and 57.04%, respectively. In addition, the in vitro digestion results suggested that air frying resulted in higher levels of slowly digestible starch (48.54-58.42%) and lower levels of resistant starch (20.08-29.34%) as compared to those from deep frying (45.59 ± 4.89 and 35.22 ± 0.65%, respectively), which might contribute to more balanced blood sugar levels after consumption. Based on the above results, it was concluded that air frying can reduce the formation of food hazards and was relatively healthier.
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Affiliation(s)
- Lu Dong
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Cai-Yi Qiu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Rui-Can Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Jin Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Jing-Min Liu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Hua-Ning Yu
- MideaGroup Guangdong Midea Kitchen Appliances Manufacturing Co., Ltd., Foshan, China
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
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Altinok E, Kurultay S, Boluk E, Atik DS, Kopuk B, Gunes R, Palabiyik I, Konar N, Toker OS. Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
| | - Sefik Kurultay
- Department of Food Engineering Faculty of Agriculture Tekirdağ Namik Kemal University Tekirdağ Turkey
| | - Esra Boluk
- Department of Food Engineering Faculty of Agriculture Tekirdağ Namik Kemal University Tekirdağ Turkey
| | - Didem Sozeri Atik
- Department of Food Engineering Faculty of Agriculture Tekirdağ Namik Kemal University Tekirdağ Turkey
| | - Berkay Kopuk
- Department of Food Engineering Faculty of Agriculture Tekirdağ Namik Kemal University Tekirdağ Turkey
| | - Recep Gunes
- Food Engineering Department Engineering Faculty Kirklareli University Kirklareli Turkey
| | - Ibrahim Palabiyik
- Department of Food Engineering Faculty of Agriculture Tekirdağ Namik Kemal University Tekirdağ Turkey
| | - Nevzat Konar
- Department of Food Engineering Eskisehir Osmangazi University, Faculty of Agriculture Eskisehir Turkey
| | - Omer Said Toker
- Food Engineering Department Chemical and Metallurgical Engineering Faculty Yildiz Technical University Istanbul Turkey
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Effects of pressure and temperature on the physico-chemical properties and acrylamide formation of starchy banana chips during the post-frying centrifuge step. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01132-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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