1
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Delatour T, Stadler RH. Two decades of research in dietary acrylamide: What do we know today. Crit Rev Food Sci Nutr 2023; 63:12169-12177. [PMID: 35852101 DOI: 10.1080/10408398.2022.2099344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
After nearly two decades since acrylamide was first raised as a potential safety issue in foods, significant progress has been made in understanding its formation during cooking, how to reduce levels in the most concerned foods, and the possible cancer risk to humans. Despite the huge wealth of knowledge gathered on this topic over the past years, a few new discoveries in occurrence, mitigation, analysis and risk assessment are worthy to note. This short review highlights the salient novelties pertaining to acrylamide, particularly in the areas of formation & analysis, existing and possible future regulations in the European Union, and finally considerations that may lead to possibly revisiting the toxicity of acrylamide and the main metabolite, glycidamide.
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Affiliation(s)
- Thierry Delatour
- Société des Produits Nestlé S.A., Nestlé Research, Lausanne 26, Switzerland
| | - Richard H Stadler
- Société des Produits Nestlé S.A., Nestlé Research, Lausanne 26, Switzerland
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2
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Ciesarová Z, Kukurová K, Jelemenská V, Horváthová J, Kubincová J, Belović M, Torbica A. Asparaginase Treatment of Sea Buckthorn Berries as an Effective Tool for Acrylamide Reduction in Nutritionally Enriched Wholegrain Wheat, Rye and Triticale Biscuits. Foods 2023; 12:3170. [PMID: 37685103 PMCID: PMC10486749 DOI: 10.3390/foods12173170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/15/2023] [Accepted: 08/21/2023] [Indexed: 09/10/2023] Open
Abstract
Sea buckthorn pomace is a by-product of juice production, which is still rich in bioactive compounds. After drying, the pomace can be effectively used as a valuable addition to bakery products supporting their nutritional value. However, due to the high content of the amino acid asparagine in sea buckthorn, this promising material contributes to the undesirable formation of acrylamide. To reduce the risk from this potentially carcinogenic compound, enzymatic treatment of sea buckthorn with asparaginase was applied, which resulted in a substantial reduction of asparagine content from 1834 mg/kg in untreated dried sea buckthorn pomace to 89 mg/kg in enzymatically treated dried sea buckthorn pomace. 10% substitution of wholegrain cereal flour with enzymatically treated sea buckthorn pomace powder in rye and triticale biscuits resulted in a 35% reduction in acrylamide content, in the case of wholegrain wheat biscuits up to a 64% reduction, compared to biscuits with untreated sea buckthorn pomace powder. This study confirmed that treating fruit with asparaginase is an effective way to reduce health risk caused by acrylamide in biscuits enriched with nutritionally valuable fruit pomace.
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Affiliation(s)
- Zuzana Ciesarová
- National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, Slovakia; (K.K.); (V.J.); (J.H.); (J.K.)
| | - Kristína Kukurová
- National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, Slovakia; (K.K.); (V.J.); (J.H.); (J.K.)
| | - Viera Jelemenská
- National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, Slovakia; (K.K.); (V.J.); (J.H.); (J.K.)
| | - Jana Horváthová
- National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, Slovakia; (K.K.); (V.J.); (J.H.); (J.K.)
| | - Janka Kubincová
- National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, Slovakia; (K.K.); (V.J.); (J.H.); (J.K.)
| | - Miona Belović
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (M.B.); (A.T.)
| | - Aleksandra Torbica
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (M.B.); (A.T.)
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3
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Xiong Z, Guo B, Wei Y, Zhang G, Wang L, Chen Y. Effects of intramolecular proton acceptors located near sulfhydryl groups on sulfhydryl compounds for acrylamide elimination. Food Chem 2023; 410:135476. [PMID: 36652794 DOI: 10.1016/j.foodchem.2023.135476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 01/04/2023] [Accepted: 01/10/2023] [Indexed: 01/13/2023]
Abstract
To explore the effects of intramolecular neighboring groups on sulfhydryl group reactivity in acrylamide removal, the reactions of three sulfhydryl-containing flavoring substances with derived structures, 1-propanethiol, 3-mercaptopropionic acid, and cysteine, with acrylamide were investigated. The results showed that the activation energies of the reactions decreased with the introduction of amino and carboxyl groups. Additional comparison reactions showed that other proton acceptors also promote the reactions of sulfhydryl groups with acrylamide. However, the reactivity was not enhanced if the proton acceptor was located far from the sulfhydryl group. This suggested that sulfhydryl compounds with the molecular structure of proton acceptors on the carbons located β or/and γ to the sulfhydryl group were efficient in eliminating acrylamide, and the results are expected to serve as a guide in the search for effective acrylamide elimination agents.
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Affiliation(s)
- Zhiyong Xiong
- School of Materials and Environment, Beijing Institute of Technology Zhuhai, Zhuhai 519088, China.
| | - Bingzhi Guo
- School of Materials and Environment, Beijing Institute of Technology Zhuhai, Zhuhai 519088, China
| | - Yongchun Wei
- School of Materials and Environment, Beijing Institute of Technology Zhuhai, Zhuhai 519088, China
| | - Guoquan Zhang
- School of Materials and Environment, Beijing Institute of Technology Zhuhai, Zhuhai 519088, China
| | - Lei Wang
- School of Materials and Environment, Beijing Institute of Technology Zhuhai, Zhuhai 519088, China
| | - Yingnan Chen
- School of Materials and Environment, Beijing Institute of Technology Zhuhai, Zhuhai 519088, China
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4
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Fu S, Ma Y, Wang Y, Sun C, Chen F, Cheng KW, Liu B. Contents and Correlations of Nε-(carboxymethyl)lysine, Nε-(carboxyethyl)lysine, Acrylamide and Nutrients in Plant-Based Meat Analogs. Foods 2023; 12:foods12101967. [PMID: 37238785 DOI: 10.3390/foods12101967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2023] [Revised: 05/08/2023] [Accepted: 05/10/2023] [Indexed: 05/28/2023] Open
Abstract
High temperatures applied in the production of plant-based meat analogs (PBMA) lead to the occurrence of Maillard reactions, in which harmful compounds Nε-(carboxymethyl)lysine (CML), Nε-(carboxyethyl)lysine (CEL) and acrylamide are formed. However, little research has focused on these compounds in PBMA. In this study, the contents of CML, CEL and acrylamide in 15 commercial-sold PBMA were determined by an ultra-high performance liquid chromatograph coupled with a triple quadrupole tandem mass spectrometer (UHPLC-QqQ-MS/MS). Nutrients (protein, amino acids, fatty acids and sugars) which are related to the formation of these compounds were also studied. The results showed that CML, CEL and acrylamide contents were in the range of 16.46-47.61 mg/kg, 25.21-86.23 mg/kg and 31.81-186.70 μg/kg, respectively. Proteins account for 24.03-53.18% of PBMA. Except for Met + Cys, which is the limiting amino acid of most PBMA, all other indispensable amino acids met the requirements for adults. Besides, PBMA had more n-6 fatty acids than n-3 fatty acids. A correlation analysis showed that proteins and the profiles of amino acid and fatty acid had little influence on CML but significant influence on CEL and acrylamide. The results of the present study can be used as a reference to produce PBMA with higher amounts of nutrients and lower amounts of CML, CEL and acrylamide.
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Affiliation(s)
- Shuang Fu
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
| | - Yurong Ma
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Yinan Wang
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Chongzhen Sun
- School of Public Health, Guangdong Pharmaceutical University, Guangzhou 510006, China
| | - Feng Chen
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Ka-Wing Cheng
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Bin Liu
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
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5
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Bose A, Bhattacharjee P. Acrylamide mitigation and 2,4-decadienal elimination in potato-crisps using L-proline accompanied by modified processing conditions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:925-937. [PMID: 36908368 PMCID: PMC9998785 DOI: 10.1007/s13197-021-05328-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/24/2021] [Accepted: 11/09/2021] [Indexed: 11/25/2022]
Abstract
Presence of toxic compounds such as acrylamide and 2,4-decadienal in fried products are dependent on frying temperature and time and the frying oil. Combination treatments such as aqueous pre-treatments of potato slices prior to frying; addition of L-proline to pre-treated samples; moisture reduction of samples pre-frying, replacement of refined soybean oil by deodorized-virgin-coconut oil (DVCO) as frying medium; and modification of frying time-temperature regime, were implemented to mitigate acrylamide and 2,4-decadienal in fried potato-crips, concomitantly enhancing their organoleptic quality. Based on similarity values of % acrylamide mitigation, experimental conditions were classified into four main clusters and the optimized conditions of the combination treatments obtained by central composite rotatable design were: blanching at 70 °C for 20 min; addition of 2% L-proline to pre-treated potato slices; and deep-frying in DVCO under modified frying conditions (140 °C, 5 min) successfully alleviated acrylamide (~ 99%) (confirmed by HR-MS and quantified by RP-HPLC) and 2,4-decadienal (quantified by RP-HPLC) in the fried potato-crisps, improving them sensorically. High Pearson's correlation co-efficient (r = 0.9955) was obtained between sensory scores and texture profile analyses data of the fried crisps. This mitigation strategy can be successfully extrapolated to industrial-scale frying for enhanced safety and sensory appeal of fried products. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-021-05328-6.
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Affiliation(s)
- Anupama Bose
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, 700 032 India
| | - Paramita Bhattacharjee
- Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, 700 032 India
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6
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Mueller NPF, Carloni P, Alfonso-Prieto M. Molecular determinants of acrylamide neurotoxicity through covalent docking. Front Pharmacol 2023; 14:1125871. [PMID: 36937867 PMCID: PMC10018202 DOI: 10.3389/fphar.2023.1125871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Accepted: 02/17/2023] [Indexed: 03/06/2023] Open
Abstract
Acrylamide (ACR) is formed during food processing by Maillard reaction between sugars and proteins at high temperatures. It is also used in many industries, from water waste treatment to manufacture of paper, fabrics, dyes and cosmetics. Unfortunately, cumulative exposure to acrylamide, either from diet or at the workplace, may result in neurotoxicity. Such adverse effects arise from covalent adducts formed between acrylamide and cysteine residues of several neuronal proteins via a Michael addition reaction. The molecular determinants of acrylamide reactivity and its impact on protein function are not completely understood. Here we have compiled a list of acrylamide protein targets reported so far in the literature in connection with neurotoxicity and performed a systematic covalent docking study. Our results indicate that acrylamide binding to cysteine is favored in the presence of nearby positively charged amino acids, such as lysines and arginines. For proteins with more than one reactive Cys, docking scores were able to discriminate between the primary ACR modification site and secondary sites modified only at high ACR concentrations. Therefore, docking scores emerge as a potential filter to predict Cys reactivity against acrylamide. Inspection of the ACR-protein complex structures provides insights into the putative functional consequences of ACR modification, especially for non-enzyme proteins. Based on our study, covalent docking is a promising computational tool to predict other potential protein targets mediating acrylamide neurotoxicity.
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Affiliation(s)
- Nicolas Pierre Friedrich Mueller
- Institute for Advanced Simulations IAS-5, Institute of Neuroscience and Medicine INM-9, Computational Biomedicine, Forschungszentrum Jülich, Jülich, Germany
- Faculty of Mathematics and Natural Sciences, Heinrich Heine University Düsseldorf, Düsseldorf, Germany
| | - Paolo Carloni
- Institute for Advanced Simulations IAS-5, Institute of Neuroscience and Medicine INM-9, Computational Biomedicine, Forschungszentrum Jülich, Jülich, Germany
- Department of Physics, RWTH Aachen University, Aachen, Germany
| | - Mercedes Alfonso-Prieto
- Institute for Advanced Simulations IAS-5, Institute of Neuroscience and Medicine INM-9, Computational Biomedicine, Forschungszentrum Jülich, Jülich, Germany
- Cécile and Oskar Vogt Institute for Brain Research, Medical Faculty, University Hospital Düsseldorf, Heinrich Heine University Düsseldorf, Düsseldorf, Germany
- *Correspondence: Mercedes Alfonso-Prieto,
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7
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Yadav GP, Dalbhagat CG, Mishra HN. Effects of extrusion process parameters on cooking characteristics and physicochemical, textural, thermal, pasting, microstructure, and nutritional properties of
millet‐based
extruded products: A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14106] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Gorenand Prasad Yadav
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
| | - Chandrakant Genu Dalbhagat
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
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8
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Halford NG, Raffan S, Oddy J. Progress towards the production of potatoes and cereals with low acrylamide-forming potential. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100887] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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9
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Li D, Xian F, Ou J, Jiang K, Zheng J, Ou S, Liu F, Rao Q, Huang C. Formation and Identification of Six Amino Acid - Acrylamide Adducts and Their Cytotoxicity Toward Gastrointestinal Cell Lines. Front Nutr 2022; 9:902040. [PMID: 35669074 PMCID: PMC9167057 DOI: 10.3389/fnut.2022.902040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Accepted: 04/28/2022] [Indexed: 11/13/2022] Open
Abstract
Acrylamide (AA) is a food contaminant, and amino acids are suggested to mitigate its toxicity by forming adducts. The emergence of acrylamide adducts may cause underestimation of acrylamide exposure level as well as trigger new safety problems. Based on the acrylamide elimination capability of four amino acids, this study chemically synthesized six amino acid-acrylamide adducts. Their structures were analyzed, followed by content determination in 10 commercially baking foods. The Michael adduct formed by one molecule of γ-aminobutyric acid (GABA) and acrylamide was most abundant in foods among six adducts. Furthermore, it markedly decreased the cytotoxicity of acrylamide in Caco-2 cells and GES-1 cells. This finding suggests that amino acids can be used to reduce acrylamide level in processed foods and mitigate its hazardous effects after intake.
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Affiliation(s)
- Dan Li
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Fangfang Xian
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Juanying Ou
- Institute of Food Safety & Nutrition, Jinan University, Guangzhou, China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou, China
| | - Kaiyu Jiang
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Jie Zheng
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou, China
| | - Shiyi Ou
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou, China
| | - Fu Liu
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou, China
| | - Qinchun Rao
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, FL, United States
| | - Caihuan Huang
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou, China
- *Correspondence: Caihuan Huang
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10
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Chen C, Jiao Y, Zeng M, He Z, Shen Q, Chen J, Quan W. The Simultaneous Formation of Acrylamide, β-carbolines, and Advanced Glycation End Products in a Chemical Model System: Effect of Multiple Precursor Amino Acids. Front Nutr 2022; 9:852717. [PMID: 35356734 PMCID: PMC8959668 DOI: 10.3389/fnut.2022.852717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Accepted: 02/14/2022] [Indexed: 11/13/2022] Open
Abstract
This study investigated the effect of multiple precursor amino acids on the simultaneous formation of acrylamide, β-carbolines (i. e., harmane and norharmane), and advanced glycation end products (AGEs) [i.e., Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine] via a chemical model system. This model system was established with single or multiple precursor amino acids, including lysine–glucose (Lys/Glu), asparagine–glucose (Asn/Glu), tryptophan–glucose (Trp/Glu), and a combination of these amino acids (Com/Glu). Kinetic parameters were calculated by multiresponse non-linear regression models. We found that the k values of the AGEs and of acrylamide decreased, while those of harmane increased in the Com/Glu model when heated to 170 and 200°C. Our results indicated that the precursor amino acid of acrylamide and AGEs compete for α-dicarbonyl compounds, leading to a decrease in the formation of AGEs and acrylamide. Moreover, compared with asparagine, the precursor amino acid of β-carbolines was more likely to react with acetaldehyde by Pictet–Spengler condensation, which increased the formation of harmane and decreased the formation of acrylamide via the acrolein pathway.
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Affiliation(s)
- Cuyu Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Ye Jiao
- School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qingwu Shen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
- Jie Chen
| | - Wei Quan
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- *Correspondence: Wei Quan
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11
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Acrylamide and 5-hydroxymethylfurfural in thermally treated non-wheat flours and respective breads. Food Chem 2021; 365:130491. [PMID: 34243127 DOI: 10.1016/j.foodchem.2021.130491] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 06/21/2021] [Accepted: 06/25/2021] [Indexed: 10/21/2022]
Abstract
This is the first report about the influence of dry and wet heat treatment on acrylamide content in flours and, subsequently, in breads. It was shown that during production of some breads acrylamide content decreases. Dry heating of non-wheat flour resulted in acrylamide in flours of sorghum (160 µg/kg); millet (447 µg/kg); barley (516 µg/kg); triticale (868 µg/kg); rye (1833 µg/kg); oat (1951 µg/kg). Hydrothermal heating had a negligible impact on acrylamide formation. In breads made from flour blends consisted of 70% of dry thermally and 30% of hydrothermally treated flours of millet, sorghum, oat, and rye, respectively, acrylamide was detected in the range from 105 to 312 µg/kg. 5-hydroxymethylfurfural probably contributing to acrylamide formation in bread was detected in the range from 2.0 mg/kg to 44.3 mg/kg in dry heated flours; in hydrothermally treated flours was below LOQ (1.7 mg/kg); in breads was between 3.3 and 8.0 mg/kg.
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12
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Yu H, Zhang R, Yang F, Xie Y, Guo Y, Yao W, Zhou W. Control strategies of pyrazines generation from Maillard reaction. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.028] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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13
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Rottmann E, Volkmann K, Fohrer J, Krings U, Berger RG. Phenylacrylic acids addition to potato and sweet potato showed no impact on acrylamide concentration via oxa-Michael-addition during frying. Curr Res Food Sci 2021; 4:262-269. [PMID: 33982009 PMCID: PMC8085776 DOI: 10.1016/j.crfs.2021.04.005] [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: 02/04/2021] [Revised: 04/06/2021] [Accepted: 04/08/2021] [Indexed: 11/04/2022] Open
Abstract
Three phenolic acids, p-coumaric, ferulic and caffeic acid as well as cinnamic acid were added to raw potatoes and sweet potatoes before frying. A distinct mitigation of acrylamide was not detected. Fried samples were analysed for postulated adducts of a direct reaction between acrylamide and these phenolic acids using LC-MS. In a model system with pure compounds (phenylacrylic acid and acrylamide) heated on 10% hydrated silica gel one specific adduct (respective m/z for M + H+) was formed in each reaction. MS/MS-data suggested an oxa-Michael formation of 3-amino-3-oxopropyl-phenylacrylates, which was confirmed by de novo syntheses along an SN2 substitution of 3-chloropropanamide. Exemplarily, the structure of the ester was confirmed for p-coumaric acid by NMR-data. Standard addition revealed that 3-amino-(3-oxopropyl-phenyl)-acrylates occurred neither in fried potato nor in sweet potato, while a formation was shown in phenylacrylic acid plus acrylamide supplemented potatoes and sweet potatoes. Reaction pathways of phenylacrylic acids with acrylamide elucidated. Esterification of p-coumaric acid with 3-chloropropanamide. Identification of 3-amino-3-oxopropyl-3-(4-hydroxyphenyl)acrylate. Explanation of the low mitigation impact of phenylacrylic acids.
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Affiliation(s)
- Eric Rottmann
- Gottfried Wilhelm Leibniz Universität Hannover, Institut für Lebensmittelchemie, Callinstraße 5, 30167, Hannover, Germany
| | - Kristina Volkmann
- Gottfried Wilhelm Leibniz Universität Hannover, Institut für Lebensmittelchemie, Callinstraße 5, 30167, Hannover, Germany
| | - Jörg Fohrer
- Gottfried Wilhelm Leibniz Universität Hannover, Institut für Organische Chemie, Schneiderberg 1B, 30167, Hannover, Germany
| | - Ulrich Krings
- Gottfried Wilhelm Leibniz Universität Hannover, Institut für Lebensmittelchemie, Callinstraße 5, 30167, Hannover, Germany
| | - Ralf G Berger
- Gottfried Wilhelm Leibniz Universität Hannover, Institut für Lebensmittelchemie, Callinstraße 5, 30167, Hannover, Germany
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14
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Hu H, Liu X, Jiang L, Zhang Q, Zhang H. The relationship between acrylamide and various components during coffee roasting and effect of amino acids on acrylamide formation. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15421] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Huihui Hu
- College of Food Science and Engineering Hainan University Haikou China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources Ministry of Education Haikou China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province Haikou China
| | - Xiaoling Liu
- College of Food Science and Engineering Hainan University Haikou China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources Ministry of Education Haikou China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province Haikou China
| | - Lian Jiang
- College of Food Science and Engineering Hainan University Haikou China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources Ministry of Education Haikou China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province Haikou China
| | - Qi Zhang
- College of Food Science and Engineering Hainan University Haikou China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources Ministry of Education Haikou China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province Haikou China
| | - Haide Zhang
- College of Food Science and Engineering Hainan University Haikou China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources Ministry of Education Haikou China
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province Haikou China
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15
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Hamzalıoğlu A, Gökmen V. Potential reactions of thermal process contaminants during digestion. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.014] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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16
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Quan W, Li Y, Jiao Y, Xue C, Liu G, Wang Z, He Z, Qin F, Zeng M, Chen J. Simultaneous generation of acrylamide, β-carboline heterocyclic amines and advanced glycation ends products in an aqueous Maillard reaction model system. Food Chem 2020; 332:127387. [PMID: 32629331 DOI: 10.1016/j.foodchem.2020.127387] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2020] [Revised: 06/14/2020] [Accepted: 06/17/2020] [Indexed: 10/24/2022]
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17
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Role of glutathione on acrylamide inhibition: Transformation products and mechanism. Food Chem 2020; 326:126982. [DOI: 10.1016/j.foodchem.2020.126982] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 04/28/2020] [Accepted: 05/03/2020] [Indexed: 11/24/2022]
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18
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Qiu X, Reynolds R, Johanningsmeier S, Truong VD. Determination of free amino acids in five commercial sweetpotato cultivars by hydrophilic interaction liquid chromatography-mass spectrometry. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103522] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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19
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Exploring the relationship between potato components and Maillard reaction derivative harmful products using multivariate statistical analysis. Food Chem 2020; 339:127853. [PMID: 32829247 DOI: 10.1016/j.foodchem.2020.127853] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2020] [Revised: 08/12/2020] [Accepted: 08/14/2020] [Indexed: 11/22/2022]
Abstract
The correlation between potato components and Maillard reaction derivative harmful products (MRDHPs) formation during heat-processing was assessed in nine commercial potato varieties in China. Principal component analysis (PCA) combined with canonical correlation analysis (CCA) approach was performed to explore their relationships. The variables contributing most to the PCA results were extracted for CCA, and the results indicated that several amino acids, including lysine, tryptophan, alanine, phenylalanine, aspartate, and glutamate, have significant impacts on acrylamide and β-carboline heterocyclic amine formation. Moreover, 5-O-caffeoylquinic acid, 3-O-caffeoylquinic acid, α-solanine, and α-chaconine were also important factors associated with acrylamide and β-carboline heterocyclic amine formation. Optimally using raw potato varieties based on the impacts of these factors can help control MRDHP formation during thermal processing. For the first time, such approach was applied, which may be a useful tool for discovering the correlation of food components and MRDHPs.
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Fate of acrylamide during coffee roasting and in vitro digestion assessed with carbon 14- and carbon 13-labeled materials. Food Chem 2020; 320:126601. [DOI: 10.1016/j.foodchem.2020.126601] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2019] [Revised: 03/05/2020] [Accepted: 03/10/2020] [Indexed: 11/21/2022]
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Žilić S, Aktağ IG, Dodig D, Filipović M, Gökmen V. Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions. Food Res Int 2020; 132:109109. [DOI: 10.1016/j.foodres.2020.109109] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 02/10/2020] [Accepted: 02/18/2020] [Indexed: 10/25/2022]
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22
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Ou J, Zheng J, Huang J, Ho CT, Ou S. Interaction of Acrylamide, Acrolein, and 5-Hydroxymethylfurfural with Amino Acids and DNA. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5039-5048. [PMID: 32275416 DOI: 10.1021/acs.jafc.0c01345] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Acrylamide, acrolein, and 5-hydroxymethylfurfural (HMF) are food-borne toxicants produced during the thermal processing of food. The α,β-unsaturated carbonyl group or aldehyde group in their structure can react easily with the amino, imino, and thiol groups in amino acids, proteins, and DNA via Michael addition and nucleophilic reactions in food and in vivo. This work reviews the interaction pathways of three toxins with amino acids and the cytotoxicity and changes after the digestion and absorption of the resulting adducts. Their interaction with DNA is also discussed. Amino acids ubiquitously exist in foods and are added as nutrients or used to control these food-borne toxicants. Hence, the interaction widely occurring in foods would greatly increase the internal exposure of these toxins and their derived compounds after food intake. This review aims to encourage further investigation on toxin-derived compounds, including their types, exposure levels, toxicities, and pharmacokinetics.
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Affiliation(s)
- Juanying Ou
- Institute of Food Safety & Nutrition, Jinan University, Guangzhou, Guangdong 510632, China
| | - Jie Zheng
- Department of Food and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Junqing Huang
- Formula-pattern Research Center, College of Traditional Chinese Medicine, Jinan University, Guangzhou, Guangdong 510632, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States
| | - Shiyi Ou
- Department of Food and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
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Troise AD, Colantuono A, Fiore A. Spray-dried olive mill wastewater reduces Maillard reaction in cookies model system. Food Chem 2020; 323:126793. [PMID: 32334301 DOI: 10.1016/j.foodchem.2020.126793] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 04/07/2020] [Accepted: 04/10/2020] [Indexed: 12/12/2022]
Abstract
The network of the Maillard reaction can be influenced by the presence of polyphenols. In this paper, we evaluated the ability of secoiridoids to interact with asparagine and lysine tuning the formation of dietary advanced glycation end-products (d-AGEs), dicarbonyls and acrylamide. Olive oil mill wastewater polyphenol powders (OMWP) were added to glucose and lysine or asparagine in silica model systems to mimic water activity present in cookies. Results revealed that acrylamide, Amadori compounds and N-ε-carboxyethyllysine (CEL) were reduced to 50%, after 13 min at 180 °C; for the reduction of N-ε-carboxymethyllysine (CML), secoiridoids were effective only in model systems with the addition of acacia fiber and maltodextrin as coating agents. In cookies, OMWP at three different concentrations decreased the concentration of protein bound Amadori compounds, CML, CEL and dicarbonyls. Acrylamide and 5-hydroxymethylfurfural were reduced to 60% and 76% respectively, highlighting the ability of secoiridoids-based functional ingredients in controlling d-AGEs formation.
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Affiliation(s)
- Antonio Dario Troise
- Department of Agricultural Sciences, University of Naples, "Federico II", 80055 Portici, Italy; Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples, Italy
| | - Antonio Colantuono
- Department of Agricultural Sciences, University of Naples, "Federico II", 80055 Portici, Italy; Arterra Bioscience S.p.A., 80142 Naples, Italy
| | - Alberto Fiore
- Division of Engineering and Food Science, School of Applied Science, Abertay University, Dundee DD1 1HG, UK.
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Yoshioka T, Izumi Y, Takahashi M, Suzuki K, Miyamoto Y, Nagatomi Y, Bamba T. Identification of Acrylamide Adducts Generated during Storage of Canned Milk Coffee. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3859-3867. [PMID: 32122130 DOI: 10.1021/acs.jafc.9b08139] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Since coffee is a significant contributor to the consumption of acrylamide, its reduction is required. Acrylamide is produced during the roasting of coffee beans, but the roasting process is an essential step in determining the taste of coffee. Acrylamide content in coffee has been suggested to decrease by reacting with proteins and/or other substances during storage, but details are unknown. Investigation of acrylamide adducts may contribute to a strategy for acrylamide reduction in coffee. In this study, a stable isotope labeling technique, combined with high-resolution mass spectrometry, allows the identification of acrylamide adducts (3-hydroxypyridine-acrylamide and pyridine-acrylamide) in canned milk coffee. Other acrylamide adducts derived from milk coffee proteins, Lys-acrylic acid and CysSO2-acrylic acid, were identified. During a 4-month storage period, the formation of these four adducts was found to reduce the total content of acrylamide by 75.3% in canned milk coffee. Therefore, endogenous proteins can be used in acrylamide reduction.
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Affiliation(s)
- Toshiaki Yoshioka
- Food Safety Laboratories, Asahi Quality & Innovations, LTD., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan
- Department of Systems Life Sciences, Graduate School of Systems Life Sciences, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
| | - Yoshihiro Izumi
- Department of Systems Life Sciences, Graduate School of Systems Life Sciences, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
- Division of Metabolomics, Medical Institute of Bioregulation, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
| | - Masatomo Takahashi
- Division of Metabolomics, Medical Institute of Bioregulation, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
| | - Koji Suzuki
- Food Safety Laboratories, Asahi Quality & Innovations, LTD., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan
| | - Yasuhisa Miyamoto
- Food Safety Laboratories, Asahi Quality & Innovations, LTD., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan
| | - Yasushi Nagatomi
- Food Safety Laboratories, Asahi Quality & Innovations, LTD., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan
| | - Takeshi Bamba
- Department of Systems Life Sciences, Graduate School of Systems Life Sciences, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
- Division of Metabolomics, Medical Institute of Bioregulation, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
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Çelik EE, Gökmen V. Formation of Maillard reaction products in bread crust-like model system made of different whole cereal flours. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03481-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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26
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Raffan S, Halford NG. Acrylamide in food: Progress in and prospects for genetic and agronomic solutions. THE ANNALS OF APPLIED BIOLOGY 2019; 175:259-281. [PMID: 31866690 PMCID: PMC6899951 DOI: 10.1111/aab.12536] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Revised: 07/12/2019] [Accepted: 07/13/2019] [Indexed: 05/12/2023]
Abstract
Acrylamide is a processing contaminant and Group 2a carcinogen that was discovered in foodstuffs in 2002. Its presence in a range of popular foods has become one of the most difficult problems facing the food industry and its supply chain. Wheat, rye and potato products are major sources of dietary acrylamide, with biscuits, breakfast cereals, bread (particularly toasted), crispbread, batter, cakes, pies, French fries, crisps and snack products all affected. Here we briefly review the history of the issue, detection methods, the levels of acrylamide in popular foods and the risk that dietary acrylamide poses to human health. The pathways for acrylamide formation from free (non-protein) asparagine are described, including the role of reducing sugars such as glucose, fructose and maltose and the Maillard reaction. The evolving regulatory situation in the European Union and elsewhere is discussed, noting that food businesses and their suppliers must plan to comply not only with current regulations but with possible future regulatory scenarios. The main focus of the review is on the genetic and agronomic approaches being developed to reduce the acrylamide-forming potential of potatoes and cereals and these are described in detail, including variety selection, plant breeding, biotechnology and crop management. Obvious targets for genetic interventions include asparagine synthetase genes, and the asparagine synthetase gene families of different crop species are compared. Current knowledge on crop management best practice is described, including maintaining optimum storage conditions for potatoes and ensuring sulphur sufficiency and disease control for wheat.
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Affiliation(s)
- Sarah Raffan
- Plant Sciences DepartmentRothamsted ResearchHarpendenUK
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27
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Constantin O, Kukurová K, Daško Ľ, Stănciuc N, Ciesarova Z, Croitoru C, Rapeanu G. Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée. POL J FOOD NUTR SCI 2019. [DOI: 10.31883/pjfns/106128] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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28
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Constantin OE, Kukurová K, Daško Ľ, Stănciuc N, Ciesarová Z, Croitoru C, Râpeanu G. Modelling Contaminant Formation during Thermal Processing of Sea Buckthorn Purée. Molecules 2019; 24:E1571. [PMID: 31010039 PMCID: PMC6514760 DOI: 10.3390/molecules24081571] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Revised: 04/17/2019] [Accepted: 04/18/2019] [Indexed: 11/16/2022] Open
Abstract
Background: The impact of thermal treatment on acrylamide (ACR) and hydroxymethylfurfural (HMF) formation was investigated for thermally treated sea buckthorn purée. Methods: An optimized procedure for minimizing ACR and HMF formation in thermally treated sea buckthorn purée was described. The precursors of ACR and HMF and their impact in heating of sea buckthorn purée to obtain jam-like products were also evaluated. Results: The contaminant content formed in samples was analyzed on thirteen running variants using a temperature range of 59.3-200.7 °C, and for heating durations between 5.9 and 34.1 min. The calculated equations of contaminant formation in sea buckthorn purée have established that the minimum content is formed at the lowest exposure time, between 10 and 20 min, for both ACR and HMF. The lowest ACR content was attained at 5.9-min exposure time and 130 °C temperature (0.3 µg/kg). For HMF the results revealed a lower quantity at 59.3 °C for 20-min exposure time (1.4 mg/kg). Conclusions: the found model is useful for the prediction of the best temperature/time conditions of the thermal treatment to obtain the lowest contaminates levels in the final product.
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Affiliation(s)
- Oana Emilia Constantin
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania.
| | - Kristina Kukurová
- VUP Food Research Institute, National Agricultural and Food Centre, Department of Chemistry and Food Analysis, Priemyslená 4, 82475 Bratislava, Slovakia.
| | - Ľubomír Daško
- VUP Food Research Institute, National Agricultural and Food Centre, Department of Chemistry and Food Analysis, Priemyslená 4, 82475 Bratislava, Slovakia.
| | - Nicoleta Stănciuc
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania.
| | - Zuzana Ciesarová
- VUP Food Research Institute, National Agricultural and Food Centre, Department of Chemistry and Food Analysis, Priemyslená 4, 82475 Bratislava, Slovakia.
| | - Constantin Croitoru
- Academy of Agricultural and Forestry Sciences Gheorghe Ionescu-Sisesti, 61 Marasti Blvd, 011464 Bucharest, Romania.
| | - Gabriela Râpeanu
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania.
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Effects of Formulation and Baking Process on Acrylamide Formation in Kolompeh, a Traditional Cookie in Iran. J CHEM-NY 2019. [DOI: 10.1155/2019/1425098] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Abstract
Thermal treatments and recipes are two critical aspects for the formation of acrylamide at ordinary household cooking conditions and industrial level. Kolompeh is a traditional Iranian cookie, and the aim of this study was to monitor acrylamide formation in four different recipes: traditional sugary Kolompeh (TSK), traditional simple Kolompeh (TSIK), industrial sugary Kolompeh (ISK), and industrial simple Kolompeh (ISIK). Along with the measurement of reducing sugars, moisture, and pH, acrylamide was quantified by gas chromatography mass spectrometry (GC-MS). Results indicated that acrylamide content was 1758, 1048, 888, and 560 μg/kg for TSK, TSIK, ISK, and ISIK, respectively, revealing that the kind of thermal treatment in combination with higher concentrations of reducing sugars were the major driver for acrylamide formation. In particular, acrylamide concentration in TSIK direct heating was 1.87 times higher than industrial indirect heating treatment, highlighting that domestic preparation of Kolompeh required a specific attention as a source of potential toxic molecule formation.
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30
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Wu H, Zheng J, Zhang G, Huang C, Ou S. The Formation of Acrylamide from and Its Reduction by 3-Aminopropanamide Occur Simultaneously During Thermal Treatment. J Food Sci 2018; 83:2662-2668. [PMID: 30229907 DOI: 10.1111/1750-3841.14355] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2018] [Revised: 08/09/2018] [Accepted: 08/23/2018] [Indexed: 11/29/2022]
Abstract
3-Aminopropanamide (3-APA) is the direct precursor of acrylamide produced in the Maillard reaction between asparagine and reducing sugars. In this research, we found that 3-APA could reduce acrylamide by the formation of adducts between acrylamide and 3-APA via Michael addition. The effects of temperature, heating duration and 3-APA/acrylamide ratio on the reduction of acrylamide were investigated. Addition of 3-APA to acrylamide at a molar ratio of 5:3 at 160 °C for 20 min reduced acrylamide by up to 47.29%. The major adduct was identified as 3,3',3'-nitrilotris, and its cytotoxicity on Caco-2 cells was evaluated to be much lower than acrylamide. The viability of Caco-2 cells retained at 88.31% and 86.43% after incubation with 16 mM 3,3',3'-nitrilotris for 24 and 48 hr, respectively, while those incubated with the same concentration of acrylamide were 23.33% and 19.12%, respectively. PRACTICAL APPLICATION The current study reported 3-APA could reduce acrylamide through the Micheal addition reaction between 3-APA and acrylamide. The adduct showed significantly reduced cytotoxicity compared to acrylamide. The research is critical in evaluation and control of food contaminants. The results brought new insights in the area of food safety, especially in the mechanism researches on formation and mitigation of endogenous contaminants in thermal-processed foods.
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Affiliation(s)
- Haojie Wu
- The Dept. of Food Science and Engineering, Jinan Univ., Guangzhou, 510632, China
| | - Jie Zheng
- The Dept. of Food Science and Engineering, Jinan Univ., Guangzhou, 510632, China
| | - Guangwen Zhang
- The Dept. of Food Science and Engineering, Jinan Univ., Guangzhou, 510632, China
| | - Caihuan Huang
- The Dept. of Food Science and Engineering, Jinan Univ., Guangzhou, 510632, China
| | - Shiyi Ou
- The Dept. of Food Science and Engineering, Jinan Univ., Guangzhou, 510632, China
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31
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Troise AD, Wilkin JD, Fiore A. Impact of rapeseed press-cake on Maillard reaction in a cookie model system. Food Chem 2018; 243:365-372. [DOI: 10.1016/j.foodchem.2017.09.153] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2017] [Revised: 09/26/2017] [Accepted: 09/30/2017] [Indexed: 10/18/2022]
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Effect of Selected Mercapto Flavor Compounds on Acrylamide Elimination in a Model System. Molecules 2017; 22:molecules22060888. [PMID: 28561777 PMCID: PMC6152654 DOI: 10.3390/molecules22060888] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2017] [Revised: 05/03/2017] [Accepted: 05/20/2017] [Indexed: 11/17/2022] Open
Abstract
The effect of four mercapto flavor compounds (1,2-ethanedithiol, 1-butanethiol, 2-methyl-3-furanthiol, and 2-furanmethanethiol) on acrylamide elimination were investigated in model systems. The obtained results showed that mercaptans assayed were effective in elimination arylamide in a model system. Their reactivities for decreasing acrylamide content depended on mercaptan's molecular structure and acrylamide disappearance decreased in the following order: 1,2-ethanedithiol > 2-methyl-3-furanthiol > 1-butanethiol > 2-furanmethanethiol. Mercaptans were added to acrylamide to produce the corresponding 3-(alkylthio) propionamides. This reaction was irreversible and only trace amounts of acrylamide were formed by thermal heating of 3-(alkylthio) propanamide. Although a large amount disappeared, only part of the acrylamide conversed into 3-(alkylthio) propionamides. All of these results constitute a fundamental proof of the complexity of the reactions involved in the removal of free acrylamide in foods. This implies mercapto flavor/aroma may directly or indirectly reduce the level of acrylamide in food processing. This study could be regarded as a pioneer contribution on acrylamide elimination in a model system by the addition of mercapto flavor compounds.
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Zhang D, Liu W, Li L, Zhao HY, Sun HY, Meng MH, Zhang S, Shao ML. Key role of peptidoglycan on acrylamide binding by lactic acid bacteria. Food Sci Biotechnol 2017; 26:271-277. [PMID: 30263538 DOI: 10.1007/s10068-017-0036-z] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2016] [Revised: 10/15/2016] [Accepted: 10/24/2016] [Indexed: 12/23/2022] Open
Abstract
The primary purpose of this study was to analyze the ability of four peptidoglycan (PGN) from different lactic acid bacteria to bind acrylamide (AA) and to identify the binding mechanism. In this study, to clarify the possible binding interactions among AA and components of PGN, chemical components, surface structure, amino acids component, and functional groups of peptidoglycans were studied. It was found that PGN from Lactobacillus plantarum 1.0065 had the highest ability to bind AA with 87%. Furthermore, a significant positive relation was found between the carbohydrate content of PGN and percentage of bind AA, and the content of four specific amino acids of PGN and AA binding ability were also positive correlated. Thereinto, alanine of PGN had a significant impact on AA binding among four amino acids. Additionally, the C-O (carboxyl, polysaccharides, and arene), C=O amide, and N-H amines groups of PGN were involved in AA binding.
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Affiliation(s)
- Dan Zhang
- 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
| | - Wei Liu
- 2Tongjiang entry-exit inspection and Quarantine Bureau, Tongjiang, Heilongjiang, 156400 China
| | - Liang Li
- 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
| | - Hong-Yu Zhao
- 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
| | - Hong-Yang Sun
- 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
| | - Ming-Han Meng
- 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
| | - Sheng Zhang
- 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
| | - Mei-Li Shao
- 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
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Muttucumaru N, Powers SJ, Elmore JS, Dodson A, Briddon A, Mottram DS, Halford NG. Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation. Food Chem 2016; 220:76-86. [PMID: 27855938 PMCID: PMC5119237 DOI: 10.1016/j.foodchem.2016.09.199] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2016] [Revised: 09/23/2016] [Accepted: 09/29/2016] [Indexed: 11/28/2022]
Abstract
Location of cultivation affects potato composition and acrylamide-forming potential. Effects of variety and storage interact with those of location. Dramatic differences in free asparagine concentration in potatoes grown at two sites. Concentration of reducing sugars is the primary determinant of acrylamide formation. Ratio of free asparagine to reducing sugars determines whether free asparagine affects acrylamide formation.
Acrylamide is produced from free asparagine and reducing sugars during high-temperature cooking and food processing, and potato products are major contributors to dietary acrylamide intake. The present study analysed twenty varieties of potatoes grown at two sites (Doncaster and Woburn) in the United Kingdom to assess the effect of location of cultivation on acrylamide-forming potential. Analysis of variance revealed a full site by variety nested within type (French fry, boiling and crisping) by storage interaction for acrylamide (p < 0.003, F-test), reducing sugars and total sugars (p < 0.001, F-test). There was much greater free asparagine in potatoes grown at the Doncaster site compared with the Woburn site. Modelling of the relationship between the ratio of free asparagine to reducing sugars and the levels of acrylamide identified a value of 2.257 ± 0.149 as the tipping point in the ratio below which free asparagine concentration could affect acrylamide formation.
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Affiliation(s)
- Nira Muttucumaru
- Plant Biology and Crop Science Department, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom.
| | - Stephen J Powers
- Computational and Systems Biology Department, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom.
| | - J Stephen Elmore
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom.
| | - Andrew Dodson
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom.
| | - Adrian Briddon
- AHDB Potatoes, Sutton Bridge Crop Storage Research, East Bank, Sutton Bridge, Spalding, Lincolnshire PE12 9YD, United Kingdom.
| | - Donald S Mottram
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom.
| | - Nigel G Halford
- Plant Biology and Crop Science Department, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom.
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36
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Zou Y, Pei K, Peng X, Bai W, Huang C, Ou S. Possible adducts formed between hydroxymethylfurfural and selected amino acids, and their release in simulated gastric model. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13057] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yueyu Zou
- Department of Food Science and Engineering; Jinan University; Guangzhou 510632 China
| | - Kehan Pei
- Department of Food Science and Engineering; Jinan University; Guangzhou 510632 China
| | - Xichun Peng
- Department of Food Science and Engineering; Jinan University; Guangzhou 510632 China
| | - Weibin Bai
- Department of Food Science and Engineering; Jinan University; Guangzhou 510632 China
| | - Caihuan Huang
- Department of Food Science and Engineering; Jinan University; Guangzhou 510632 China
| | - Shiyi Ou
- Department of Food Science and Engineering; Jinan University; Guangzhou 510632 China
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37
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Constantinou C, Koutsidis G. Investigations on the effect of antioxidant type and concentration and model system matrix on acrylamide formation in model Maillard reaction systems. Food Chem 2015; 197:769-75. [PMID: 26617015 DOI: 10.1016/j.foodchem.2015.11.037] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2015] [Revised: 11/04/2015] [Accepted: 11/07/2015] [Indexed: 01/29/2023]
Abstract
The formation of acrylamide in model Maillard reaction systems containing phenolic compounds was examined, with regards to phenolic type, concentration, and model system matrix. In dry glyoxal/asparagine waxy maize starch (WMS) systems, 9 out of 10 examined phenolics demonstrated an inhibiting effect, with the most significant reductions (55-60%) observed for caffeoylquinic acids. In WMS glucose/asparagine systems, examination of three different concentrations (0.1, 0.5 and 1 μmol/g WMS) suggested a 'minimum effective concentration' for epicatechin and caffeic acid, whilst addition of caffeoylquinic acids resulted in dose-dependent acrylamide reduction (25-75%). The discordant results of further studies utilising different matrices (dry and wet-to-dry) indicated that, apart from the nature and chemical reactivity, the matrix and the physical state of the reactants might be important for acrylamide formation.
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Affiliation(s)
- Costas Constantinou
- Department of Applied Sciences, Faculty of Health and Life Sciences, Northumbria University, Newcastle upon Tyne NE1 8ST, United Kingdom
| | - Georgios Koutsidis
- Department of Applied Sciences, Faculty of Health and Life Sciences, Northumbria University, Newcastle upon Tyne NE1 8ST, United Kingdom.
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38
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Zou Y, Huang C, Pei K, Cai Y, Zhang G, Hu C, Ou S. Cysteine alone or in combination with glycine simultaneously reduced the contents of acrylamide and hydroxymethylfurfural. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.104] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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39
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Muttucumaru N, Powers SJ, Elmore JS, Mottram DS, Halford NG. Effects of water availability on free amino acids, sugars, and acrylamide-forming potential in potato. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:2566-75. [PMID: 25703028 DOI: 10.1021/jf506031w] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
Irrigation is used frequently in potato cultivation to maximize yield, but water availability may also affect the composition of the crop, with implications for processing properties and food safety. Five varieties of potatoes, including drought-tolerant and -sensitive types, which had been grown with and without irrigation, were analyzed to show the effect of water supply on concentrations of free asparagine, other free amino acids, and sugars and on the acrylamide-forming potential of the tubers. Two varieties were also analyzed under more severe drought stress in a glasshouse. Water availability had profound effects on tuber free amino acid and sugar concentrations, and it was concluded that potato farmers should irrigate only if necessary to maintain the health and yield of the crop, because irrigation may increase the acrylamide-forming potential of potatoes. Even mild drought stress caused significant changes in composition, but these differed from those caused by more extreme drought stress. Free proline concentration, for example, increased in the field-grown potatoes of one variety from 7.02 mmol/kg with irrigation to 104.58 mmol/kg without irrigation, whereas free asparagine concentration was not affected significantly in the field but almost doubled from 132.03 to 242.26 mmol/kg in response to more severe drought stress in the glasshouse. Furthermore, the different genotypes were affected in dissimilar fashion by the same treatment, indicating that there is no single, unifying potato tuber drought stress response.
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Affiliation(s)
- Nira Muttucumaru
- Plant Biology and Crop Science Department and ‡Computational and Systems Biology Department, Rothamsted Research , Harpenden, Hertfordshire AL5 2JQ, United Kingdom
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40
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Hamzalıoğlu A, Gökmen V. Investigation of the reactions of acrylamide during in vitro multistep enzymatic digestion of thermally processed foods. Food Funct 2015; 6:109-14. [DOI: 10.1039/c4fo00884g] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Nucleophilic amino acid groups binds to acrylamide during in vitro digestion. Acrylamide levels in food decrease in duodenal and colon phases. Intermediates in fried potatoes may be converted to acrylamide during gastric digestion.
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Affiliation(s)
| | - Vural Gökmen
- Department of Food Engineering
- Hacettepe University
- Ankara
- Turkey
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41
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Sánchez AH, Beato VM, López-López A, Montaño A. Comparative study of the use of sarcosine, proline and glycine as acrylamide inhibitors in ripe olive processing. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2014; 31:242-9. [DOI: 10.1080/19440049.2013.871756] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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42
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Muttucumaru N, Powers SJ, Elmore JS, Briddon A, Mottram DS, Halford NG. Evidence for the complex relationship between free amino acid and sugar concentrations and acrylamide-forming potential in potato. THE ANNALS OF APPLIED BIOLOGY 2014; 164:286-300. [PMID: 25540460 PMCID: PMC4240738 DOI: 10.1111/aab.12101] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2013] [Revised: 11/06/2013] [Accepted: 11/18/2013] [Indexed: 05/09/2023]
Abstract
Free amino acids and reducing sugars participate in the Maillard reaction during high-temperature cooking and processing. This results not only in the formation of colour, aroma and flavour compounds, but also undesirable contaminants, including acrylamide, which forms when the amino acid that participates in the reaction is asparagine. In this study, tubers of 13 varieties of potato (Solanum tuberosum), which had been produced in a field trial in 2010 and sampled immediately after harvest or after storage for 6 months, were analysed to show the relationship between the concentrations of free asparagine, other free amino acids, sugars and acrylamide-forming potential. The varieties comprised five that are normally used for crisping, seven that are used for French fry production and one that is used for boiling. Acrylamide formation was measured in heated flour, and correlated with glucose and fructose concentration. In French fry varieties, which contain higher concentrations of sugars, acrylamide formation also correlated with free asparagine concentration, demonstrating the complex relationship between precursor concentration and acrylamide-forming potential in potato. Storage of the potatoes for 6 months at 9°C had a significant, variety-dependent impact on sugar and amino acid concentrations and acrylamide-forming potential.
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Affiliation(s)
- N Muttucumaru
- Plant Biology and Crop Science Department, Rothamsted ResearchHarpenden, UK
| | - SJ Powers
- Computational and Systems Biology Department, Rothamsted ResearchHarpenden, UK
| | - JS Elmore
- Department of Food and Nutritional Sciences, University of ReadingReading, UK
| | - A Briddon
- Potato Council, Sutton Bridge Crop Storage ResearchSpalding, UK
| | - DS Mottram
- Department of Food and Nutritional Sciences, University of ReadingReading, UK
| | - NG Halford
- Plant Biology and Crop Science Department, Rothamsted ResearchHarpenden, UK
- CorrespondenceN.G. Halford, Plant Biology and Crop Science Department, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, UK.
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43
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López-López A, Beato VM, Sánchez AH, García-García P, Montaño A. Effects of selected amino acids and water-soluble vitamins on acrylamide formation in a ripe olive model system. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.07.019] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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44
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Furusawa R, Goto C, Satoh M, Nomi Y, Murata M. Formation and distribution of 2,4-dihydroxy-2,5-dimethyl-3(2H)-thiophenone, a pigment, an aroma and a biologically active compound formed by the Maillard reaction, in foods and beverages. Food Funct 2013; 4:1076-81. [PMID: 23536157 DOI: 10.1039/c3fo30367e] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
We recently identified 2,4-dihydroxy-2,5-dimethyl-3(2H)-thiophenone (DHDMT) from soy sauce as a low-molecular-weight pigment formed by the Maillard reaction. DHDMT has also been reported as an aroma compound in a model system and a biologically active compound of heated garlic. To utilize these functions efficiently, we here examined how DHDMT was formed during fermentation of soy sauce and in model systems. Although DHDMT was formed from cysteine and glucose, it was formed more from cystine and fructose in the model system. We also showed that this compound exists in various kinds of soy sauce and miso as well as in some brown foods and beverages such as roasted bread and beer.
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Affiliation(s)
- Rina Furusawa
- Department of Nutrition and Food Science, Ochanomizu University, 2-1-1 Otsuka, Bunkyo-ku, Tokyo, +112-8610 Japan
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45
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Tan PY, Tan CP, Abas F, Ho CW, Mustapha WAW. Reduction of saltiness and acrylamide levels in palm sugar-like flavouring through buffer modification and the addition of calcium chloride. Molecules 2013; 18:6792-803. [PMID: 23752466 PMCID: PMC6270306 DOI: 10.3390/molecules18066792] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2013] [Revised: 05/09/2013] [Accepted: 05/23/2013] [Indexed: 12/03/2022] Open
Abstract
Palm sugar-like flavouring (PSLF) is a type of flavour product that is formed by heating amino acids and sugar under specific heating conditions. Unfortunately, PSLF has a salty taste and contains high amounts of acrylamide. Hence, the objective of this research was to reduce saltiness and acrylamide without negatively affecting the aroma properties of PSLF. A decrease in the sodium phosphate (NaHPO4) buffer concentration from 0.20 to 0.02 M was found to reduce sodium to approximately 15% of the level found in original PSLF. A further decrease (~25%) in the sodium content was achieved by removing monobasic sodium phosphate (NaH2PO4) from the buffer system. Meanwhile, the addition of CaCl2 at 20–40 mg/L reduced the acrylamide content in PSLF by as much as 58%. A CaCl2 concentration of 20 mg/mL was most favourable as it most efficiently suppressed acrylamide formation while providing an acceptably high flavour yield in PSLF. In view of the high acrylamide content in PSLF, additional work is necessary to further reduce the amount of acrylamide by controlling the asparagine concentration in the precursor mixture.
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Affiliation(s)
- Phui Yee Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia; E-Mails: (P.Y.T.); (F.A.)
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia; E-Mails: (P.Y.T.); (F.A.)
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +603-8946-8418; Fax: +603-8942-3552
| | - Faridah Abas
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia; E-Mails: (P.Y.T.); (F.A.)
| | - Chun Wai Ho
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, Cheras 56000, Kuala Lumpur, Malaysia; E-Mail:
| | - Wan Aida Wan Mustapha
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia; E-Mail:
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46
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Postles J, Powers SJ, Elmore JS, Mottram DS, Halford NG. Effects of variety and nutrient availability on the acrylamide-forming potential of rye grain. J Cereal Sci 2013; 57:463-470. [PMID: 23805028 PMCID: PMC3688320 DOI: 10.1016/j.jcs.2013.02.001] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2012] [Revised: 02/01/2013] [Accepted: 02/01/2013] [Indexed: 12/02/2022]
Abstract
Acrylamide is a probable human carcinogen that forms in plant-derived foods when free asparagine and reducing sugars react at high temperatures. The identification of rye varieties with low acrylamide-forming potential or agronomic conditions that produce raw material with low acrylamide precursor concentrations would reduce the acrylamide formed in baked rye foods without the need for additives or potentially costly changes to processes. This work compared five commercial rye varieties grown under a range of fertilisation regimes to investigate the effects of genotype and nutrient (nitrogen and sulphur) availability on the accumulation of acrylamide precursors. A strong correlation was established between the free asparagine concentration of grain and the acrylamide formed upon heating. The five rye varieties accumulated different concentrations of free asparagine in the grain, indicating that there is genetic control of this trait and that variety selection could be useful in reducing acrylamide levels in rye products. High levels of nitrogen fertilisation were found to increase the accumulation of free asparagine, showing that excessive nitrogen application should be avoided in order not to exacerbate the problem of acrylamide formation. This effect of nitrogen was mitigated in two of the varieties by the application of sulphur.
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Affiliation(s)
- Jennifer Postles
- Plant Biology and Crop Science Department, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom
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47
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Halford NG, Muttucumaru N, Powers SJ, Gillatt PN, Hartley L, Elmore JS, Mottram DS. Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:12044-55. [PMID: 23126451 DOI: 10.1021/jf3037566] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Acrylamide forms during cooking and processing predominately from the reaction of free asparagine and reducing sugars in the Maillard reaction. The identification of low free asparagine and reducing sugar varieties of crops is therefore an important target. In this study, nine varieties of potato (French fry varieties Maris Piper (from two suppliers), Pentland Dell, King Edward, Daisy, and Markies; and chipping varieties Lady Claire, Lady Rosetta, Saturna, and Hermes) grown in the United Kingdom in 2009 were analyzed at monthly intervals through storage from November 2009 to July 2010. Acrylamide formation was measured in heated flour and chips fried in oil. Analysis of variance revealed significant interactions between varieties nested within type (French fry and chipping) and storage time for most free amino acids, glucose, fructose, and acrylamide formation. Acrylamide formed in chips correlated significantly with acrylamide formed in flour and with chip color. There were significant correlations between glucose or total reducing sugar concentration and acrylamide formation in both variety types, but with fructose the correlation was much stronger for chipping than for French fry varieties. Conversely, there were significant correlations with acrylamide formation for both total free amino acid and free asparagine concentration in the French fry but not chipping varieties. The study showed the potential of variety selection for preventing unacceptable levels of acrylamide formation in potato products and the variety-dependent effect of long-term storage on acrylamide risk. It also highlighted the complex relationship between precursor concentration and acrylamide risk in potatoes.
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Affiliation(s)
- Nigel G Halford
- Plant Biology and Crop Science Department, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom.
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48
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Pastoriza S, Rufián-Henares JÁ, Morales FJ. Reactivity of acrylamide with coffee melanoidins in model systems. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.08.004] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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49
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Zamora R, Delgado RM, Hidalgo FJ. Strecker aldehydes and α-keto acids, produced by carbonyl–amine reactions, contribute to the formation of acrylamide. Food Chem 2011; 128:465-70. [DOI: 10.1016/j.foodchem.2011.03.054] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2010] [Revised: 01/13/2011] [Accepted: 03/09/2011] [Indexed: 11/30/2022]
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50
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Ferrara L, Dosi R, Di Maro A, Guida V, Cefarelli G, Pacifico S, Mastellone C, Fiorentino A, Rosati A, Parente A. Nutritional values, metabolic profile and radical scavenging capacities of wild asparagus (A. acutifolius L.). J Food Compost Anal 2011. [DOI: 10.1016/j.jfca.2010.10.008] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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