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Sharafi K, Kiani A, Massahi T, Mansouri B, Ebrahimzadeh G, Moradi M, Fattahi N, Omer AK. Acrylamide in potato chips in Iran, health risk assessment and mitigation. FOOD ADDITIVES & CONTAMINANTS. PART B, SURVEILLANCE 2024; 17:46-55. [PMID: 37982369 DOI: 10.1080/19393210.2023.2283055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Accepted: 11/09/2023] [Indexed: 11/21/2023]
Abstract
This study aimed to determine the acrylamide content in potato chips sold in Kermanshah, Iran and assess the potential health concerns associated with acrylamide exposure. HPLC-DAD was used to analyse 120 samples across 40 brands. The possible non-carcinogenic risk index for adults was below 1 for all 40 brands (100%), but for children it was only below 1 for 9 brands (22.5%) and above 1 for 31 brands (77.5%). Regarding the possible carcinogenic risk index, for adults only 1 out of 40 brands rated > 10-4, whereas for children all brands rated > 10-4. This shows that children's exposure to acrylamide through potato chips consumption in Kermanshah can be considered a risk on cancer and exposure of adults requires attention and monitoring. The best way to reduce acrylamide in potato chips and associated health risks is to improve the production process, especially temperature and time.
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Affiliation(s)
- Kiomars Sharafi
- Research Center for Environmental Determinants of Health (RCEDH), Research Institute for Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
- Department of Environmental Health Engineering, School of Public Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Amir Kiani
- Regenerative Medicine Research Center (RMRC), Kermanshah University of Medical Sciences, Kermanshah, Iran
- Pharmaceutical Sciences Research Center, Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Tooraj Massahi
- Student research committee, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Borhan Mansouri
- Substance Abuse Prevention Research Center, Research Institute for Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Gholamreza Ebrahimzadeh
- Department of Environmental Health Engineering, School of Public Health, Zabol University of Medical Sciences, Zabol, Iran
| | - Masoud Moradi
- Research Center for Environmental Determinants of Health (RCEDH), Research Institute for Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Nazir Fattahi
- Research Center for Environmental Determinants of Health (RCEDH), Research Institute for Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Abdullah Khalid Omer
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
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Khoshbin Z, Moeenfard M, Abnous K, Taghdisi SM. A label-free aptasensor for colorimetric detection of food toxin: Mediation of catalytically active gold nanozymes and smartphone imaging strategy. Food Chem 2024; 433:137355. [PMID: 37683478 DOI: 10.1016/j.foodchem.2023.137355] [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] [Received: 01/19/2023] [Revised: 08/25/2023] [Accepted: 08/29/2023] [Indexed: 09/10/2023]
Abstract
A portable colorimetric aptasensor was developed on the surface of a plastic sheet for on-site detection of acrylamide. The mechanism of aptasensor is based on the disruption of the aptamer complex with its complementary strand on the sensing zone, and subsequently, the catalytic activity of gold nanoparticles (AuNPs) for the reduction process of 4-nitrophenol (4-NP) in the presence of sodium borohydride (NaBH4). A yellow-to-colorless change of the sample solution revealed the target presence, easily discernible by the naked eye. The acrylamide quantification was accomplished using the smartphone imaging readout technique. The aptasensor detected the acrylamide concentration in the range of 0.01-500 nmol L-1 with a detection limit of 0.0024 nmol L-1. Coffee, potato chips, bread, and lake water samples were successfully analyzed by the aptasensor for their acrylamide content. The introduced aptasensor can pave a facile, cost-effective, portable, and user-friendly sensing tool for food safety control and environmental monitoring.
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Affiliation(s)
- Zahra Khoshbin
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Azadi Square, PO Box: 9177948944, Mashhad, Iran
| | - Marzieh Moeenfard
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Azadi Square, PO Box: 9177948944, Mashhad, Iran.
| | - Khalil Abnous
- Pharmaceutical Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran; Department of Medicinal Chemistry, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Seyed Mohammad Taghdisi
- Targeted Drug Delivery Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran; Department of Pharmaceutical Biotechnology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
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Marques C, Frenoy P, Elbaz A, Laouali N, Shah S, Severi G, Mancini FR. Association between dietary intake of acrylamide and increased risk of mortality in women: Evidence from the E3N prospective cohort. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 906:167514. [PMID: 37783439 DOI: 10.1016/j.scitotenv.2023.167514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 09/13/2023] [Accepted: 09/29/2023] [Indexed: 10/04/2023]
Abstract
Acrylamide is an organic compound classified as probably carcinogenic to humans because of sufficient evidence in animals but not in humans. Other health risks associated with acrylamide intake are still not fully elucidated. We aimed to study the relationship between acrylamide dietary intake and mortality in the E3N (Etude Epidémiologique auprès de femmes de l'Education Nationale) French cohort. We studied 72,585 women of the E3N prospective cohort, which completed a food frequency questionnaire in 1993. The E3N food consumption database and the food contamination database obtained from the second French total diet study were used to estimate participants' average daily acrylamide dietary intake. We estimated the associations between acrylamide dietary intake and all-cause or cause-specific mortality using Cox proportional hazard models. During follow-up (1993-2014), we identified 6441 deaths. The mean acrylamide dietary intake was 32.6 μg/day, with coffee consumption as principal contributor (48.6 %). In the fully adjusted model, we found a non-linear association between acrylamide dietary intake and all-cause mortality and a linear positive association with cardiovascular disease (HR per one STD increment [95%CI]: 1.11 [1.02; 1.21]), all-cancer (HR [95%CI]: 1.05 [1.01; 1.10]) and lung cancer (HR [95%CI]: 1.22 [1.09; 1.38]) mortality, while we observed no association with breast (HR [95%CI]: 0.94 [0.86; 1.03]) and colorectal (HR [95%CI]: 1.12 [0.97; 1.29]) cancer mortality. We highlighted an interaction between acrylamide dietary intake and smoking status in the models for all-cause and all-cancer mortality: when stratifying on smoking status, statistically significant positive associations were observed only in current smokers. This study on a large prospective cohort following more than 70,000 women for over 20 years suggests that higher acrylamide dietary intakes are associated with an increased risk of mortality. Therefore, it is essential to keep reducing acrylamide contamination and prevent dietary intake of acrylamide, especially among smokers.
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Affiliation(s)
- Chloé Marques
- Paris-Saclay University, UVSQ, Gustave Roussy, Inserm, "Exposome, heredity, cancer and health" team, CESP U1018, 94805 Villejuif, France
| | - Pauline Frenoy
- Paris-Saclay University, UVSQ, Gustave Roussy, Inserm, "Exposome, heredity, cancer and health" team, CESP U1018, 94805 Villejuif, France
| | - Alexis Elbaz
- Paris-Saclay University, UVSQ, Gustave Roussy, Inserm, "Exposome, heredity, cancer and health" team, CESP U1018, 94805 Villejuif, France
| | - Nasser Laouali
- Paris-Saclay University, UVSQ, Gustave Roussy, Inserm, "Exposome, heredity, cancer and health" team, CESP U1018, 94805 Villejuif, France
| | - Sanam Shah
- Paris-Saclay University, UVSQ, Gustave Roussy, Inserm, "Exposome, heredity, cancer and health" team, CESP U1018, 94805 Villejuif, France
| | - Gianluca Severi
- Paris-Saclay University, UVSQ, Gustave Roussy, Inserm, "Exposome, heredity, cancer and health" team, CESP U1018, 94805 Villejuif, France; Department of Statistics, Computer Science, Applications "G. Parenti", University of Florence, Italy
| | - Francesca Romana Mancini
- Paris-Saclay University, UVSQ, Gustave Roussy, Inserm, "Exposome, heredity, cancer and health" team, CESP U1018, 94805 Villejuif, France.
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Abedi E, Mohammad Bagher Hashemi S, Ghiasi F. Effective mitigation in the amount of acrylamide through enzymatic approaches. Food Res Int 2023; 172:113177. [PMID: 37689930 DOI: 10.1016/j.foodres.2023.113177] [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] [Received: 04/01/2023] [Revised: 06/18/2023] [Accepted: 06/19/2023] [Indexed: 09/11/2023]
Abstract
Acrylamide (AA), as a food-borne toxicant, is created at some stages of thermal processing in the starchy food through Maillard reaction, fatty food via acrolein route, and proteinous food using free amino acids pathway. Maillard reaction obviously takes place in thermal-based products, being responsible for specific sensory attributes; AA formation, thereby, is unavoidable during the thermal processing. Additionally, AA can naturally occur in soil and water supply. In order to reduce the levels of acrylamide in cooked foods, mitigation techniques can be separated into three different types. Firstly, starting materials low in acrylamide precursors can be used to reduce the acrylamide in the final product. Secondly, process conditions may be modified in order to decrease the amount of acrylamide formation. Thirdly, post-process intervention could be used to reduce acrylamide. Conventional or emerging mitigation techniques might negatively influence the pleasant features of heated foods. The current study summarizes the effect of enzymatic reaction induced by asparaginase, glucose oxidase, acrylamidase, phytase, amylase, and protease to possibly inhibit AA formation or progressively hydrolyze formed AA. Not only enzyme-assisted AA reduction could dramatically maintain bio-active compounds, but also no damaging impact has been reported on the sensorial and rheological properties of the final heated products. The enzyme engineering can be applied to ameliorate enzyme functionality through altering the amino acid sequence like site-specific mutagenesis and directed evolution, chemical modifications by covalent conjugation of L-asparaginase onto soluble/insoluble biocompatible polymers and immobilization. Moreover, it would be possible to improve the enzyme's physical, chemical, and thermal stability, recyclability and prevent enzyme overuse by applying engineered ones. In spite of enzymes' cost-effective and eco-friendly, promoting their large-scale usages for AA reduction in food application and AA bioremediation in wastewater and soil resources.
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Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran.
| | | | - Fatemeh Ghiasi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
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Pesce F, Ponzo V, Mazzitelli D, Varetto P, Bo S, Saguy IS. Strategies to Reduce Acrylamide Formation During Food Processing Focusing on Cereals, Children and Toddler Consumption: A Review. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2164896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
Affiliation(s)
- Francesco Pesce
- Department of Agricultural, Forest and Food Sciences, University of Torino, Torino, Italy
| | - Valentina Ponzo
- Department of Medical Sciences, University of Torino, Torino, Italy
| | - Davide Mazzitelli
- Department of Reseach and Development, Soremartec Italia Srl, Alba, CN, Italy
| | - Paolo Varetto
- Department of Reseach and Development, Soremartec Italia Srl, Alba, CN, Italy
| | - Simona Bo
- Department of Medical Sciences, University of Torino, Torino, Italy
| | - I. Sam Saguy
- Robert H. Smith Faculty of Agriculture, Food & Environment, The Hebrew University of Jerusalem, Jerusalem, Israel
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Thermostability Improvement of L-Asparaginase from Acinetobacter soli via Consensus-Designed Cysteine Residue Substitution. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27196670. [PMID: 36235209 PMCID: PMC9572581 DOI: 10.3390/molecules27196670] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 09/30/2022] [Accepted: 10/05/2022] [Indexed: 11/05/2022]
Abstract
To extend the application range of L-asparaginase in food pre-processing, the thermostability improvement of the enzyme is essential. Herein, two non-conserved cysteine residues with easily oxidized free sulfhydryl groups, Cys8 and Cys283, of Acinetobacter soli L-asparaginase (AsA) were screened out via consensus design. After saturation mutagenesis and combinatorial mutation, the mutant C8Y/C283Q with highly improved thermostability was obtained with a half-life of 361.6 min at 40 °C, an over 34-fold increase compared with that of the wild-type. Its melting temperature (Tm) value reaches 62.3 °C, which is 7.1 °C higher than that of the wild-type. Molecular dynamics simulation and structure analysis revealed the formation of new hydrogen bonds of Gln283 and the aromatic interaction of Tyr8 formed with adjacent residues, resulting in enhanced thermostability. The improvement in the thermostability of L-asparaginase could efficiently enhance its effect on acrylamide inhibition; the contents of acrylamide in potato chips were efficiently reduced by 86.50% after a mutant C8Y/C283Q treatment, which was significantly higher than the 59.05% reduction after the AsA wild-type treatment. In addition, the investigation of the mechanism behind the enhanced thermostability of AsA could further direct the modification of L-asparaginases for expanding their clinical and industrial applications.
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Advances in the Application of Liquid Chromatography in the Detection of Pollutants. COMPUTATIONAL AND MATHEMATICAL METHODS IN MEDICINE 2022; 2022:2152615. [PMID: 36060653 PMCID: PMC9439901 DOI: 10.1155/2022/2152615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/04/2022] [Accepted: 08/10/2022] [Indexed: 12/01/2022]
Abstract
Food is easy to be contaminated because of its complex composition. Therefore, in order to protect people from potential food contaminants, it is very necessary to test for various contaminants in food. Liquid chromatography is widely used in the field of food safety detection. In addition, with the development of liquid chromatography technology, more and more new instruments are combined with liquid chromatography. Compared with traditional liquid chromatography, combined liquid chromatography has great advantages in efficiency and operation. Therefore, it is rapidly promoted in the field of food safety testing. In this paper, the results of the determination of three kinds of food pollutants by different liquid chromatography methods are reviewed, and the indexes are compared and analyzed.
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Patel PG, Panseriya HZ, Vala AK, Dave BP, Gosai HB. Exploring current scenario and developments in the field of microbial L-asparaginase production and applications: A review. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.07.029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Effect of Acrylamide Treatment on Cyp2e1 Expression and Redox Status in Rat Hepatocytes. Int J Mol Sci 2022; 23:ijms23116062. [PMID: 35682741 PMCID: PMC9181519 DOI: 10.3390/ijms23116062] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 05/20/2022] [Accepted: 05/21/2022] [Indexed: 12/16/2022] Open
Abstract
Acrylamide (AA) toxicity is associated with oxidative stress. During detoxification, AA is either coupled to gluthatione or biotransformed to glycidamide by the enzyme cytochrome P450 2E1 (CYP2E1). The aim of our study was to examine the hepatotoxicity of AA in vivo and in vitro. Thirty male Wistar rats were treated with 25 or 50 mg/kg b.w. of AA for 3 weeks. Qualitative and quantitative immunohistochemical evaluation of inducible nitric oxide synthase (iNOS), CYP2E1, catalase (CAT), superoxide dismutase 1 (SOD1), and SOD2 expression in liver was carried out. Bearing in mind that the liver is consisted mainly of hepatocytes, in a parallel study, we used the rat hepatoma cell line H4IIE to investigate the effects of AA at IC20 and IC50 concentrations on the redox status and the activity of CAT, SOD, and glutathione-S-transferase (GST), their gene expression, and CYP2E1 and iNOS expression. Immunohistochemically stained liver sections showed that treatment with AA25mg induced a significant decrease of CYP2E1 protein expression (p < 0.05), while treatment with AA50mg led to a significant increase of iNOS protein expression (p < 0.05). AA treatment dose-dependently elevated SOD2 protein expression (p < 0.05), while SOD1 protein expression was significantly increased only at AA50mg (p < 0.05). CAT protein expression was not significantly affected by AA treatments (p > 0.05). In AA-treated H4IIE cells, a concentration-dependent significant increase in lipid peroxidation and nitrite levels was observed (p < 0.05), while GSH content and SOD activity significantly decreased in a concentration-dependent manner (p < 0.05). AA IC50 significantly enhanced GST activity (p < 0.05). The level of mRNA significantly increased in a concentration-dependent manner for iNOS, SOD2, and CAT in AA-treated H4IIE cells (p < 0.05). AA IC50 significantly increased the transcription of SOD1, GSTA2, and GSTP1 genes (p < 0.05), while AA IC20 significantly decreased mRNA for CYP2E1 in H4IIE cells (p < 0.05). Obtained results indicate that AA treatments, both in vivo and in vitro, change hepatocytes; drug-metabolizing potential and disturb its redox status.
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Muñoz R, Santos EM, Guevara-Lara A, Vazquez-Garcia RA, Islas-Rodriguez N, Rodriguez JA. Fluorescence assay for acrylamide determination in fried products based on AgInS 2/ZnS quantum dots. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2022; 14:1797-1802. [PMID: 35476040 DOI: 10.1039/d2ay00356b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
AgInS2/ZnS quantum dots were synthesized via solvothermal aqueous phase method using 3-mercaptopropionic acid as the stabilizer. AgInS2/ZnS quantum dots were employed for acrylamide sensing under two strategies: (1) quenching of the fluorescence signal by the synthesis of polyacrylamide under UV light and (2) use of 2-naphthalenethiol for quenching of the fluorescence signal of quantum dots followed by a recovery of the signal after the addition of acrylamide. Both methodologies display adequate limits of detection, 15.6 and 4.8 μg L-1, respectively. However, the 2-napthalenethiol based method exhibited better precision and selectivity compared to the other methodology. Both methodologies were applied for acrylamide detection in fried snack products and acceptable accuracy was obtained using 2-napthalenethiol method.
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Affiliation(s)
- Raybel Muñoz
- Area Academica de Quimica, Universidad Autonoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo Km. 4.5, 42184, Mineral de la Reforma, Hidalgo, Mexico.
| | - Eva M Santos
- Area Academica de Quimica, Universidad Autonoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo Km. 4.5, 42184, Mineral de la Reforma, Hidalgo, Mexico.
| | - Alfredo Guevara-Lara
- Area Academica de Quimica, Universidad Autonoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo Km. 4.5, 42184, Mineral de la Reforma, Hidalgo, Mexico.
| | - Rosa A Vazquez-Garcia
- Area Academica de Ciencias de la Tierra y Materiales, Universidad Autonoma del Estado de Hidalgo, Cd. Universitaria, Carr. Pachuca-Tulancingo Km. 4.5., C.P. 42184, Mineral de la Reforma, Hidalgo, Mexico
| | - Nery Islas-Rodriguez
- Area Academica de Ciencias de la Tierra y Materiales, Universidad Autonoma del Estado de Hidalgo, Cd. Universitaria, Carr. Pachuca-Tulancingo Km. 4.5., C.P. 42184, Mineral de la Reforma, Hidalgo, Mexico
| | - Jose A Rodriguez
- Area Academica de Quimica, Universidad Autonoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo Km. 4.5, 42184, Mineral de la Reforma, Hidalgo, Mexico.
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Lua HY, Naim MN, P. Mohammed MA, Hamidon F, Abu Bakar NF, Vangnai K, Jittanit W, Teh HF. Inhibition of acrylamide formation in potato strip by ultrasonic‐treated methylcellulose batter. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Hwee Ying Lua
- Department of Process and Food Engineering Faculty of Engineering Universiti Putra Malaysia Selangor Serdang Malaysia
| | - Mohd Nazli Naim
- Department of Process and Food Engineering Faculty of Engineering Universiti Putra Malaysia Selangor Serdang Malaysia
| | - Mohd Afandi P. Mohammed
- Department of Process and Food Engineering Faculty of Engineering Universiti Putra Malaysia Selangor Serdang Malaysia
| | - Fariza Hamidon
- School of Chemical Engineering Collage of Engineering Universiti Technologi MARA Shah Alam Malaysia
| | - Noor Fitrah Abu Bakar
- School of Chemical Engineering Collage of Engineering Universiti Technologi MARA Shah Alam Malaysia
| | - Kanithaporn Vangnai
- Department of Food Science and Technology Faculty of Agro‐Industry Kasetsart University Bangkok 10900 Thailand
| | - Weerachet Jittanit
- Department of Food Science and Technology Faculty of Agro‐Industry Kasetsart University Bangkok 10900 Thailand
| | - Huey Fang Teh
- Sime Darby Plantation Technology Centre Sdn. Bhd. Serdang Selangor Malaysia
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Analysis of acrylamide in vegetable chips after derivatization with 2-mercaptobenzoic acid by liquid chromatography–mass spectrometry. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03898-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractSince many years, acrylamide (AA) is a well-known toxicologically relevant processing contaminant (“food-borne toxicant”). However, only during the recent years, high levels of acrylamide have been reported in vegetable chips. In the present study, AA was quantitated via a modified derivatization procedure with 2-mercaptobenzoic acid based on stable isotope dilution analysis and liquid chromatography–mass spectrometry. Extraction with a modified QuEChERS (quick, easy, cheap, efficient, rugged, safe) method, defatting with n-hexane, and a solid phase extraction clean-up with strong cation-exchange material were performed prior to the derivatization step. Limits of detection and quantitation (LoD and LoQ) were 12 and 41 µg of AA/kg of vegetable chips (estimated via signal-to-noise ratios of 3:1 and 10:1, respectively), and thus below the LoQ of 50 µg/kg requested by the European Food Safety Authority. Recovery rates between 92 and 101% at four spiking levels with a good precision expressed as a relative standard deviation < 7% were determined. With this method at hand, a survey of the current AA amounts in 38 vegetable chips from the worldwide market was performed, showing a remarkable variability between the different vegetables, but also between different products of the same vegetable. Thereby, the AA amounts ranged between 77.3 and 3090 µg/kg, with an average of 954 µg/kg which was distinctly higher in comparison to commercially available potato chips also analyzed in the present study (12 samples, range: 117–832 µg/kg, average: 449 µg/kg). While for sweet potato and parsnip relatively low AA amounts were found, beetroot and carrot showed rather high contents.
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Iyer AM, Dadlani V, Pawar HA. Review on Acrylamide: A Hidden Hazard in
Fried Carbohydrate-Rich Food. CURRENT NUTRITION & FOOD SCIENCE 2022. [DOI: 10.2174/1573401318666220104124753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract:
Acrylamide is classified as a hazard whose formation in carbohydrate-rich food cooked at a high temperature has created much interest in the scientific community. The review attempts to comprehend the chemistry and mechanisms of formation of acrylamide and its levels in popular foods. A detailed study of the toxicokinetic and biochemistry, carcinogenicity, neurotoxicity, genotoxicity, interaction with biomolecules, and its effects on reproductive health has been presented. The review outlines the various novel and low-cost conventional as well as newer analytical techniques for the detection of acrylamide in foods with the maximum permissible limits. Various effective approaches that can be undertaken in industries and households for the mitigation of levels of acrylamide in foods have also been discussed. This review will assist to provide in depth understanding about acrylamide that will make it simpler to assess the risk to human health from the consumption of foods containing low amounts of acrylamide.
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Affiliation(s)
- Aditya Manivannan Iyer
- Department of Pharmaceutical Chemistry, Dr. L. H. Hiranandani College of Pharmacy, University of Mumbai, Ulhasnagar, Maharashtra, India
| | - Vedika Dadlani
- Department of Pharmaceutical Chemistry, Dr. L. H. Hiranandani College of Pharmacy, University of Mumbai, Ulhasnagar, Maharashtra, India
| | - Harshal Ashok Pawar
- Department of Quality Assurance, Dr. L. H. Hiranandani College of Pharmacy, University of Mumbai, Ulhasnagar, Maharashtra, India
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Li YS, Suen JL, Tseng WL, Lu CY. An eco-friendly solvent-free reaction based on peptide probes: design an extraction-free method for analysis of acrylamide under microliter volume. Anal Bioanal Chem 2021; 413:7531-7539. [PMID: 34635932 DOI: 10.1007/s00216-021-03717-6] [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] [Received: 07/26/2021] [Revised: 09/09/2021] [Accepted: 10/04/2021] [Indexed: 10/20/2022]
Abstract
Acrylamide is a group 2A carcinogen and potential endocrine disruptor that can enter the ecosystem by various routes and has recently become a dangerous pollutant. This widely used chemical can enter the human body via air inhalation, food or water consumption, or skin contact. In this study, we developed a peptide probe for the detection of acrylamide by matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) after its micro-tagging with a peptide. Direct detection of acrylamide by MALDI-TOF MS is not feasible due to its poor ionization in the MALDI interface, which hinders its analysis by the technique. After microwave irradiation for 2 min, the formed acrylamide-peptide derivative was detected easily by MALDI-TOF MS without the need for extraction procedures. The procedure does not involve organic solvents and a water-soluble peptide that allows detection of acrylamide in small sample volumes with a limit of detection (LOD) of 0.05 ng/μL. The relative standard deviation (RSD) and relative error (RE) of the measurements were < 6.7% for intra- and inter-day assays. Gel-washing solutions from a polyacrylamide gel experiment were used as a model to study the efficiency of the developed method. Finally, we used the proposed method for the detection of free acrylamide in small volumes of lung epithelial cells (a model to test the air inhalation of acrylamide under a tiny volume of sample) and human urine. The developed method will enable rapid acrylamide detection in environmental and biological samples via a green approach based on microwave-assisted derivatization in water alongside the use of a less toxic derivatization reagent, reusable target plate, and miniaturization protocols.
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Affiliation(s)
- Yi-Shan Li
- Department of Biochemistry, College of Medicine, Kaohsiung Medical University, Kaohsiung, 80708, Taiwan
| | - Jau-Ling Suen
- Graduate Institute of Medicine, College of Medicine, Kaohsiung Medical University, Kaohsiung, 80708, Taiwan
| | - Wei-Lung Tseng
- Department of Chemistry, College of Science, National Sun Yat-Sen University, Kaohsiung, 80424, Taiwan
| | - Chi-Yu Lu
- Department of Biochemistry, College of Medicine, Kaohsiung Medical University, Kaohsiung, 80708, Taiwan.
- Institute of Medical Science and Technology, National Sun Yat-Sen University, Kaohsiung, 80424, Taiwan.
- Department of Medical Research, Kaohsiung Medical University Hospital, Kaohsiung, 80708, Taiwan.
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15
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Wang Y, Wu X, McClements DJ, Chen L, Miao M, Jin Z. Effect of New Frying Technology on Starchy Food Quality. Foods 2021; 10:1852. [PMID: 34441629 PMCID: PMC8393420 DOI: 10.3390/foods10081852] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 07/29/2021] [Accepted: 08/04/2021] [Indexed: 11/17/2022] Open
Abstract
Frying is commonly used by consumers, restaurants, and industries around the globe to cook and process foods. Compared to other food processing methods, frying has several potential advantages, including reduced processing times and the creation of foods with desirable sensory attributes. Frying is often used to prepare starchy foods. After ingestion, the starch and fat in these foods are hydrolyzed by enzymes in the human digestive tract, thereby providing an important source of energy (glucose and fatty acids) for the human body. Conversely, overconsumption of fried starchy foods can promote overweight, obesity, and other chronic diseases. Moreover, frying can generate toxic reaction products that can damage people's health. Consequently, there is interest in developing alternative frying technologies that reduce the levels of nutritionally undesirable components in fried foods, such as vacuum, microwave, air, and radiant frying methods. In this review, we focus on the principles and applications of these innovative frying technologies, and highlight their potential advantages and shortcomings. Further development of these technologies should lead to the creation of healthier fried foods that can help combat the rise in diet-related chronic diseases.
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Affiliation(s)
- Yi Wang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; (Y.W.); (X.W.); (Z.J.)
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;
| | - Xianglei Wu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; (Y.W.); (X.W.); (Z.J.)
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;
| | | | - Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; (Y.W.); (X.W.); (Z.J.)
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;
| | - Ming Miao
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; (Y.W.); (X.W.); (Z.J.)
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;
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16
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Wang Y, Liu Y, Huang X, Xiao Z, Yang Y, Yu Q, Chen S, He L, Liu A, Liu S, Zou L, Yang Y. A Review on Mechanistic Overview on the Formation of Toxic Substances during the Traditional Fermented Food Processing. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1933021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Yilun Wang
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Yuxuan Liu
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Xiaohong Huang
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Zihan Xiao
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Yifang Yang
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Qinxin Yu
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Shujuan Chen
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Li He
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Aiping Liu
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Likou Zou
- College of Resource, Sichuan Agricultural University, Chengdu PR China
| | - Yong Yang
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
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17
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Aganovic K, Hertel C, Vogel RF, Johne R, Schlüter O, Schwarzenbolz U, Jäger H, Holzhauser T, Bergmair J, Roth A, Sevenich R, Bandick N, Kulling SE, Knorr D, Engel KH, Heinz V. Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety. Compr Rev Food Sci Food Saf 2021; 20:3225-3266. [PMID: 34056857 DOI: 10.1111/1541-4337.12763] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 04/02/2021] [Accepted: 04/10/2021] [Indexed: 11/29/2022]
Abstract
The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for treatment of foods. Although the science of biomaterials exposed to high pressure started more than a century ago, there still seem to be a number of unanswered questions regarding safety of foods processed using HHP. This review gives an overview on historical development and fundamental aspects of HHP, as well as on potential risks associated with HHP food applications based on available literature. Beside the combination of pressure and temperature, as major factors impacting inactivation of vegetative bacterial cells, bacterial endospores, viruses, and parasites, factors, such as food matrix, water content, presence of dissolved substances, and pH value, also have significant influence on their inactivation by pressure. As a result, pressure treatment of foods should be considered for specific food groups and in accordance with their specific chemical and physical properties. The pressure necessary for inactivation of viruses is in many instances slightly lower than that for vegetative bacterial cells; however, data for food relevant human virus types are missing due to the lack of methods for determining their infectivity. Parasites can be inactivated by comparatively lower pressure than vegetative bacterial cells. The degrees to which chemical reactions progress under pressure treatments are different to those of conventional thermal processes, for example, HHP leads to lower amounts of acrylamide and furan. Additionally, the formation of new unknown or unexpected substances has not yet been observed. To date, no safety-relevant chemical changes have been described for foods treated by HHP. Based on existing sensitization to non-HHP-treated food, the allergenic potential of HHP-treated food is more likely to be equivalent to untreated food. Initial findings on changes in packaging materials under HHP have not yet been adequately supported by scientific data.
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Affiliation(s)
- Kemal Aganovic
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
| | - Christian Hertel
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
| | - Rudi F Vogel
- Technical University of Munich (TUM), Munich, Germany
| | - Reimar Johne
- German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | - Oliver Schlüter
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany.,Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | | | - Henry Jäger
- University of Natural Resources and Life Sciences (BOKU), Wien, Austria
| | - Thomas Holzhauser
- Division of Allergology, Paul-Ehrlich-Institut (PEI), Langen, Germany
| | | | - Angelika Roth
- Senate Commission on Food Safety (DFG), IfADo, Dortmund, Germany
| | - Robert Sevenich
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany.,Technical University of Berlin (TUB), Berlin, Germany
| | - Niels Bandick
- German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | | | | | | | - Volker Heinz
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
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18
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Mollakhalili-Meybodi N, Khorshidian N, Nematollahi A, Arab M. Acrylamide in bread: a review on formation, health risk assessment, and determination by analytical techniques. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:15627-15645. [PMID: 33548042 DOI: 10.1007/s11356-021-12775-3] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Accepted: 01/29/2021] [Indexed: 06/12/2023]
Abstract
Acrylamide is a water-soluble toxicant found in high-protein and carbohydrate-containing foods exposed to high temperature like bread as the staple foodstuff. This toxicant is mainly formed via Maillard reaction. The potential adverse effects of acrylamide especially possible carcinogenicity in human through dietary exposure necessitate its monitoring. Regarding the existence of its precursors in wheat bread formulation as well as extreme consumption of bread by most population and diversity of bread types, its acrylamide level needs to be investigated. The indicative value for acrylamide in wheat bread is set at 80 μg/kg. Consequently, its determination using liquid chromatography-tandem mass spectrometry (LC-MS/MS), gas chromatography-mass spectrometry (GC-MS), or capillary electrophoresis can be helpful considering both the risk assessment and quality control aspects. In this respect, methods based on LC-MS/MS show good recovery and within laboratory repeatability with a limit of detection of 3-20 μg/kg and limit of quantification of 10-50 μg/kg which is suitable for the immediate requirements for food product monitoring and calculation of consumer exposure.
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Affiliation(s)
- Neda Mollakhalili-Meybodi
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Nasim Khorshidian
- Food Safety Research Center (Salt), School of Nutrition and Food Sciences, Semnan University of Medical Sciences, Semnan, Iran
| | - Amene Nematollahi
- Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran.
| | - Masoumeh Arab
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
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19
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Bin-Jumah M, Abdel-Fattah AFM, Saied EM, El-Seedi HR, Abdel-Daim MM. Acrylamide-induced peripheral neuropathy: manifestations, mechanisms, and potential treatment modalities. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:13031-13046. [PMID: 33484463 DOI: 10.1007/s11356-020-12287-6] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Accepted: 12/28/2020] [Indexed: 05/10/2023]
Abstract
Acrylamide is a chemical monomer; its polymer compounds are used in the manufacture of plastic, papers, adhesive tapes, dyes, and food packaging. Lately, scientists found that cooking (mainly roasting, baking, and frying) yields acrylamide. In addition to fried/baked potatoes, coffee and bakery products still contain substantial amounts of acrylamide. Acrylamide has toxic effects on different body systems include genitourinary, reproductive, nervous system, along with being a carcinogenic substance. The neurotoxicity of acrylamide includes central and peripheral neuropathy. In humans, the clinical manifestations include sensory or motor peripheral neuropathy, drowsiness, or cerebellar ataxia. Likewise, it presents with skeletal muscle weakness, hindlimb dysfunction, ataxia, and weight loss in animals. The suggested mechanisms for acrylamide neurotoxicity include direct inhibition of neurotransmission, cellular changes, inhibition of key cellular enzymes, and bonding of kinesin-based fast axonal transport. Moreover, it is suggested that acrylamide's molecular effect on SNARE core kinetics is carried out through the adduction of NSF and/or SNARE proteins. Lately, scientists showed disruption of focal adhesion kinase (FAK) and proline-rich tyrosine kinase 2 (Pyk2) cell signaling pathways in human differentiating neuroblastoma SH-SY5Y cells, exposed to acrylamide. Different treatment modalities have been revealed to shield against or hasten recovery from acrylamide-induced neuropathy in preclinical studies, including phytochemical, biological, and vitamin-based compounds. Still, additional studies are needed to elucidate the pathogenesis and to identify the best treatment modality.
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Affiliation(s)
- May Bin-Jumah
- Biology Department, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
| | | | - Essa M Saied
- Department of Chemistry, Faculty of Science, Suez Canal University, Ismailia, 41522, Egypt
| | - Hesham R El-Seedi
- Pharmacognosy Group, Department of Pharmaceutical Biosciences, BMC, Uppsala University, SE-751 23, Uppsala, Sweden
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, 212013, China
- Chemistry Department, Faculty of Science, Menoufia University, Shebin El-Kom, 32511, Egypt
| | - Mohamed M Abdel-Daim
- Pharmacology Department, Faculty of Veterinary Medicine, Suez Canal University, Ismailia, 41522, Egypt.
- Department of Zoology, College of Science, King Saud University, P.O. Box 2455, Riyadh, 11451, Saudi Arabia.
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20
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Perera DN, Hewavitharana GG, Navaratne SB. Comprehensive Study on the Acrylamide Content of High Thermally Processed Foods. BIOMED RESEARCH INTERNATIONAL 2021; 2021:6258508. [PMID: 33681355 PMCID: PMC7925045 DOI: 10.1155/2021/6258508] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 02/10/2021] [Accepted: 02/13/2021] [Indexed: 11/17/2022]
Abstract
Acrylamide (AA) formation in starch-based processed foods at elevated temperatures is a serious health issue as it is a toxic and carcinogenic substance. However, the formation of more AA entangles with modern-day fast food industries, and a considerable amount of this ingredient is being consumed by fast food eaters inadvertently throughout the world. This article reviews the factors responsible for AA formation pathways, investigation techniques of AA, toxicity, and health-related issues followed by mitigation methods that have been studied in the past few decades comprehensively. Predominantly, AA and hydroxymethylfurfural (HMF) are produced via the Maillard reaction and can be highlighted as the major heat-induced toxins formulated in bread and bakery products. Epidemiological studies have shown that there is a strong relationship between AA accumulation in the body and the increased risk of cancers. The scientific community is still in a dearth of technology in producing AA-free starch-protein-fat-based thermally processed food products. Therefore, this paper may facilitate the food scientists to their endeavor in developing mitigation techniques pertaining to the formation of AA and HMF in baked foods in the future.
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Affiliation(s)
- Dilini N. Perera
- Department of Food Science and Technology, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka
| | - Geeth G. Hewavitharana
- Department of Food Science and Technology, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka
| | - S. B. Navaratne
- Department of Food Science and Technology, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka
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21
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Chen Y, Wu Y, Fu J, Fan Q. Comparison of different rice flour- and wheat flour-based butter cookies for acrylamide formation. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103086] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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22
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Influence of different cooking methods on the nutritional and potentially harmful components of peanuts. Food Chem 2020; 316:126269. [DOI: 10.1016/j.foodchem.2020.126269] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2019] [Revised: 01/15/2020] [Accepted: 01/17/2020] [Indexed: 01/22/2023]
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23
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Aarabi F, Seyedain Ardebili M. The effect of sugar type and baking condition on formation of acrylamide in industrial rotary moulded biscuit. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00470-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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24
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Is Acrylamide as Harmful as We Think? A New Look at the Impact of Acrylamide on the Viability of Beneficial Intestinal Bacteria of the Genus Lactobacillus. Nutrients 2020; 12:nu12041157. [PMID: 32326187 PMCID: PMC7230431 DOI: 10.3390/nu12041157] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 04/13/2020] [Accepted: 04/18/2020] [Indexed: 12/16/2022] Open
Abstract
The impact of acrylamide (AA) on microorganisms is still not clearly understood as AA has not induced mutations in bacteria, but its epoxide analog has been reported to be mutagenic in Salmonella strains. The aim of the study was to evaluate whether AA could influence the growth and viability of beneficial intestinal bacteria. The impact of AA at concentrations of 0–100 µg/mL on lactic acid bacteria (LAB) was examined. Bacterial growth was evaluated by the culture method, while the percentage of alive, injured, and dead bacteria was assessed by flow cytometry after 24 h and 48 h of incubation. We demonstrated that acrylamide could influence the viability of the LAB, but its impact depended on both the AA concentration and the bacterial species. The viability of probiotic strain Lactobacillus acidophilus LA-5 increased while that of Lactobacillus plantarum decreased; Lactobacillus brevis was less sensitive. Moreover, AA influenced the morphology of L. plantarum, probably by blocking cell separation during division. We concluded that acrylamide present in food could modulate the viability of LAB and, therefore, could influence their activity in food products or, after colonization, in the human intestine.
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25
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Tepe TK, Kadakal Ç. Temperature and slice size dependences of acrylamide in potato fries. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14270] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tolga Kağan Tepe
- Department of Food Engineering Faculty of Engineering University of Pamukkale Denizli Turkey
| | - Çetin Kadakal
- Department of Food Engineering Faculty of Engineering University of Pamukkale Denizli Turkey
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26
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Classical and emerging non-destructive technologies for safety and quality evaluation of cereals: A review of recent applications. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.018] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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27
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Jozinović A, Šarkanj B, Ačkar Đ, Panak Balentić J, Šubarić D, Cvetković T, Ranilović J, Guberac S, Babić J. Simultaneous Determination of Acrylamide and Hydroxymethylfurfural in Extruded Products by LC-MS/MS Method. Molecules 2019; 24:E1971. [PMID: 31121914 PMCID: PMC6572661 DOI: 10.3390/molecules24101971] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2019] [Revised: 05/14/2019] [Accepted: 05/18/2019] [Indexed: 11/29/2022] Open
Abstract
The aim of this study was to develop a liquid chromatography/tandem mass spectrometry LC-MS/MS method for the simultaneous determination of acrylamide and hydroxymethylfurfural (HMF) in corn snack products enriched with food industry by-products: brewer's spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP). Development of the method included the study of different sources for ionization, different mobile phases, different extraction conditions as well as different methods of sample preparation. Finally, the single LC-MS/MS method was developed for the analysis of both analytes in one step with a duration of 20 min using a simple single-step extraction. The method with apparent recoveries of 91.4 and 90.4 for acrylamide and HMF, respectively, was applied for the analysis of non-extruded and extruded samples. The obtained results shown that the acrylamide content was
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Affiliation(s)
- Antun Jozinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
| | - Bojan Šarkanj
- Department of Food Technology, University Centre Koprivnica, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia.
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
| | - Jelena Panak Balentić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
| | - Domagoj Šubarić
- Faculty of Chemical Engineering and Technology, University of Zagreb, Marulićev trg 19, 10000 Zagreb, Croatia.
| | - Tanja Cvetković
- Research and Development, Podravka d.d., Ante Starčevića 32, 48000 Koprivnica, Croatia.
| | - Jasmina Ranilović
- Research and Development, Podravka d.d., Ante Starčevića 32, 48000 Koprivnica, Croatia.
| | - Sunčica Guberac
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, Osijek 31000, Croatia.
| | - Jurislav Babić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
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28
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Starowicz M, Zieliński H. How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products? FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1600538] [Citation(s) in RCA: 60] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Małgorzata Starowicz
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
| | - Henryk Zieliński
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
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29
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Koszucka A, Nowak A, Nowak I, Motyl I. Acrylamide in human diet, its metabolism, toxicity, inactivation and the associated European Union legal regulations in food industry. Crit Rev Food Sci Nutr 2019; 60:1677-1692. [DOI: 10.1080/10408398.2019.1588222] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Agnieszka Koszucka
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Lodz, Poland
| | - Adriana Nowak
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Lodz, Poland
| | - Ireneusz Nowak
- Faculty of Law and Administration, University of Lodz, Lodz, Poland
| | - Ilona Motyl
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Lodz, Poland
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30
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Hai YD, Tran-Lam TT, Nguyen TQ, Vu ND, Ma KH, Le GT. Acrylamide in daily food in the metropolitan area of Hanoi, Vietnam. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2019; 12:159-166. [PMID: 30773119 DOI: 10.1080/19393210.2019.1576774] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Acrylamide, a colourless and odourless crystalline solid, formed via the Maillard reaction in food, has been reported with harmful properties for humans, such as toxicity and carcinogenicity. Three hundred and four processed food samples from 17 product types, collected in Hanoi, Vietnam, were analyzed by LC-MS/MS to measure the acrylamide concentration. The limit of detection (LOD) and the limit of quantification (LOQ) of acrylamide were 1 µg Kg-1 and 3 µg Kg-1, respectively. Effectively, the highest acrylamide content is usually found in processed food, which is one of the primary reasons of increased acrylamide content in food. All French fried samples contained acrylamide above 500 µg kg-1. Acrylamide concentration in non-fried noodle, vermicelli, rice noodle, phở, dried vegetable, and rice cracker is lower than in potato chips, fried potatoes, fried cake, and fried noodles. The results could be helpful to estimate exposure and risk assessment of acrylamide in Vietnam.
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Affiliation(s)
- Yen Dao Hai
- Institute of Chemistry, Vietnam Academy of Science and Technology (VAST) , Hanoi , Vietnam
| | - Thanh-Thien Tran-Lam
- Institute of Chemistry, Vietnam Academy of Science and Technology (VAST) , Hanoi , Vietnam
| | | | - Nam Duc Vu
- Centre for Research and Technology Transfer (CRETECH) , Hanoi , Vietnam
| | - Kim Hoi Ma
- University of Science, Vietnam National University HCMC , Ho Chi Minh , Vietnam
| | - Giang Truong Le
- Institute of Chemistry, Vietnam Academy of Science and Technology (VAST) , Hanoi , Vietnam
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31
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Nachi I, Fhoula I, Smida I, Ben Taher I, Chouaibi M, Jaunbergs J, Bartkevics V, Hassouna M. Assessment of lactic acid bacteria application for the reduction of acrylamide formation in bread. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.061] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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32
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Belkova B, Hradecky J, Hurkova K, Forstova V, Vaclavik L, Hajslova J. Impact of vacuum frying on quality of potato crisps and frying oil. Food Chem 2017; 241:51-59. [PMID: 28958558 DOI: 10.1016/j.foodchem.2017.08.062] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2017] [Revised: 08/08/2017] [Accepted: 08/17/2017] [Indexed: 11/26/2022]
Abstract
This research was focused on a critical assessment of vacuum frying as a technology enabling minimization of acrylamide formation in potato crisps and reducing undesirable chemical changes that occur in frying oil at high temperatures. The potato slices were fried in rapeseed oil under vacuum at 125°C and atmospheric pressure at 165°C. The experiments were performed on two potato varieties, Saturna and Impala. Vacuum frying reduced the formation of acrylamide by 98% and also other Maillard reaction products, specifically alkylpyrazines. Concurrently a lower extent of oxidative changes was observed in the frying oil, while 3-MCPD esters decreased fairly quickly during conventional frying. Sensory characteristics of the vacuum and conventionally fried potato crisps were evaluated by a 23-member panel. The majority of panellists preferred the flavour of 'conventional crisps', while only a few of them appreciated potato-like fresh flavour of 'vacuum crisps' and classified this product as 'tasty'.
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Affiliation(s)
- Beverly Belkova
- University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic
| | - Jaromir Hradecky
- University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic
| | - Kamila Hurkova
- University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic
| | - Veronika Forstova
- University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic
| | - Lukas Vaclavik
- University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic
| | - Jana Hajslova
- University of Chemistry and Technology, Prague, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic.
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33
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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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35
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Gezer PG, Liu GL, Kokini JL. Detection of acrylamide using a biodegradable zein-based sensor with surface enhanced Raman spectroscopy. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.03.002] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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36
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Mroczek E, Konieczny P, Lewicki A, Waśkiewicz A, Dach J. Preliminary study of acrylamide monomer decomposition during methane fermentation of dairy waste sludge. J Environ Sci (China) 2016; 45:108-114. [PMID: 27372124 DOI: 10.1016/j.jes.2015.12.016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2015] [Revised: 11/30/2015] [Accepted: 12/07/2015] [Indexed: 06/06/2023]
Abstract
Polyacrylamide (PAM) used in sludge dewatering exists widely in high-solid anaerobic digestion. Acrylamide is registered in the list of chemicals demonstrating toxic, carcinogenic and mutagenic properties. Therefore, it is reasonable to ask about the mobility of such residual substances in the environment. The study was carried out to assess the impact of the mesophilic (39±1°C) and thermophilic (54±1°C) fermentation process on the level of acrylamide monomer (AMD) content in the dairy sludge. The material was analysed using high-performance liquid chromatography (HPLC) for quantification of AMD. The results indicate that the process of methane fermentation continues regardless of the temperature effects on the degradation of AMD in dairy sludge. The degree of reduction of acrylamide monomer for thermophilic fermentation is 100%, while for mesophilic fermentation it is 91%. In practice, this means that biogas technology eliminates the risk of AMD migration to plant tissue. Moreover, it should be stressed that 90% of cumulative biogas and methane production was reached one week earlier under thermophilic conditions - the dynamics of the methanisation process were over 20% faster.
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Affiliation(s)
- Ewelina Mroczek
- Department of Food Quality Management, Poznań University of Life Sciences, Wojska Polskiego 71, PL-60-625 Poznan, Poland.
| | - Piotr Konieczny
- Department of Food Quality Management, Poznań University of Life Sciences, Wojska Polskiego 71, PL-60-625 Poznan, Poland
| | - Andrzej Lewicki
- Institute of Biosystems Engineering, Poznań University of Life Sciences, Wojska Polskiego 28, PL-60-637 Poznan, Poland
| | - Agnieszka Waśkiewicz
- Department of Chemistry, Poznań University of Life Sciences, Wojska Polskiego 75, PL-60-625 Poznań, Poland
| | - Jacek Dach
- Institute of Biosystems Engineering, Poznań University of Life Sciences, Wojska Polskiego 28, PL-60-637 Poznan, Poland
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Duda-Chodak A, Wajda Ł, Tarko T, Sroka P, Satora P. A review of the interactions between acrylamide, microorganisms and food components. Food Funct 2016; 7:1282-95. [DOI: 10.1039/c5fo01294e] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Acrylamide (AA) and its metabolites have been recognized as potential carcinogens, but also they can cause other negative symptoms in human or animal organisms and therefore this class of chemical compounds has attracted a lot of attention.
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Affiliation(s)
- A. Duda-Chodak
- Faculty of Food Technology
- University of Agriculture in Krakow
- 30-149 Krakow
- Poland
| | - Ł. Wajda
- Faculty of Food Technology
- University of Agriculture in Krakow
- 30-149 Krakow
- Poland
| | - T. Tarko
- Faculty of Food Technology
- University of Agriculture in Krakow
- 30-149 Krakow
- Poland
| | - P. Sroka
- Faculty of Food Technology
- University of Agriculture in Krakow
- 30-149 Krakow
- Poland
| | - P. Satora
- Faculty of Food Technology
- University of Agriculture in Krakow
- 30-149 Krakow
- Poland
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38
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Mroczek E, Kleiber T, Konieczny P, Waśkiewicz A. Effect of residual monomer from polyacrylamide on head lettuce grown in peat substrate. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015; 32:2113-9. [PMID: 26414298 DOI: 10.1080/19440049.2015.1096965] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The paper investigates the migration of the acrylamide monomer (AMD) to lettuce chosen as a test plant growing in an organic medium (peat substrate). Polyacrylamide (PAM)-based flocculant added to the growing medium contained no more than 1000 mg kg(-1) of AMD. Plants were grown with varied doses of PAM preparation (0.5-3.0 mg dm(-3) of peat substrate) to compare the results with the control sample. The determination of AMD content, chlorophyll content, weight of the lettuce head, and also analysis of macro- and micro-elements in lyophilised test material was made under the same analytical conditions. The results showed that lettuce plants absorb AMD to the leaves from the peat substrate. The AMD uptake has a negative impact on the growth of lettuce. It reduces the average fresh weight of heads and destabilises the mineral composition of the plant. Therefore, concern related to the transfer risk of the residual AMD from sludge used for organic fertilisation of edible plants still remains a crucial question from a food and consumer safety point of view. To ensure consumer safety, the fate of the AMD following the application of PAM to cropland should be carefully monitored in the whole food chain.
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Affiliation(s)
- Ewelina Mroczek
- a Department Food Quality Management , Poznań University of Life Sciences , Poznan , Poland
| | - Tomasz Kleiber
- b Department of Plant Nutrition , Poznań University of Life Sciences , Poznań , Poland
| | - Piotr Konieczny
- a Department Food Quality Management , Poznań University of Life Sciences , Poznan , Poland
| | - Agnieszka Waśkiewicz
- c Department of Chemistry , Poznań University of Life Sciences , Poznań , Poland
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39
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Hu Q, Xu X, Fu Y, Li Y. Rapid methods for detecting acrylamide in thermally processed foods: A review. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.03.021] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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40
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Elbashir AA, Omar MMA, Ibrahim WAW, Schmitz OJ, Aboul-Enein HY. Acrylamide analysis in food by liquid chromatographic and gas chromatographic methods. Crit Rev Anal Chem 2015; 44:107-41. [PMID: 25391433 DOI: 10.1080/10408347.2013.829388] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Acrylamide (AA) is a compound classified as carcinogenic to humans by the International Agency for Research on Cancer. It was first discovered to be present in certain heated processed food by the Swedish National Food Administration (SNFA) and University of Stockholm in early 2002. The major pathway for AA formation in food is the Maillard reaction between reducing sugar and the amino acid asparagine at high temperature. Since the discovery of AA's presence in food, many analytical methods have been developed for determination of AA contents in different food matrices. Also, several studies have been conducted to develop extraction procedures for AA from difficult food matrices. AA is a small, highly polar molecule, which makes its extraction and analysis challenging. Many articles and reviews have been published dealing with AA in food. The aim of the review is to discuss AA formation in food, the factors affecting AA formation and removal, AA exposure assessment, AA extraction and cleanup from food samples, and analytical methods used in AA determination, such as high-performance liquid chromatography (HPLC) and gas chromatography (GC). Special attention is given to sample extraction and cleanup procedures and analytical techniques used for AA determination.
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Affiliation(s)
- Abdalla A Elbashir
- a Department of Chemistry, Faculty of Science , University of Khartoum , Khartoum , Sudan
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41
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42
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Weijun Y. Direct determination of acrylamide in food by gas chromatography with nitrogen chemiluminescence detection. J Sep Sci 2015; 38:2272-7. [PMID: 25894309 DOI: 10.1002/jssc.201500060] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2015] [Revised: 04/08/2015] [Accepted: 04/09/2015] [Indexed: 11/06/2022]
Abstract
A method of gas chromatography with nitrogen chemiluminescence detection and using standard addition is described for the determination of acrylamide in heat-processed foods. Using a modified QuEChERS (quick, easy, cheap, effective, rugged, and safe) sample preparation method removes the acrylamide precursors completely, and the risk of overestimating acrylamide concentration due to additional analyte formation in the hot gas chromatograph inlet is also avoided. Sample preparation is rapid and inexpensive. A Deans switch device is utilized to heart-cut acrylamide and to prevent interferences from the solvent and matrix from reaching the detector. The pre-column is backflushed at high temperature to maintain a clean baseline and shorten the cycle time compared to baking out the column. Quantitation using standard addition is employed for compensation of potential variability in the acrylamide extraction efficiency in acetonitrile. The limit of detection and the limit of the quantification obtained for this method are 27 and 81 μg/kg, respectively, in food samples (equivalent to 3.5 and 10.6 μg/L in acetonitrile, respectively), and the linear range is 76-9697 μg/kg in food samples (equivalent to 10-1280 μg/L in acetonitrile) with an R(2) value of 0.9999.
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Affiliation(s)
- Yao Weijun
- Agilent Technologies (Shanghai) Co. Ltd, Shanghai, 200131, China
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43
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Antioxidant-capacity-based models for the prediction of acrylamide reduction by flavonoids. Food Chem 2015; 168:90-9. [DOI: 10.1016/j.foodchem.2014.07.008] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2014] [Revised: 05/27/2014] [Accepted: 07/02/2014] [Indexed: 11/19/2022]
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44
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Controlled delivery of hollow corn protein nanoparticles via non-toxic crosslinking: in vivo and drug loading study. Biomed Microdevices 2015; 17:8. [DOI: 10.1007/s10544-014-9926-5] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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45
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Acrylamide in Chips and French Fries: a Novel and Simple Method Using Xanthydrol for Its GC-MS Determination. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-0014-5] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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46
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Mo WM, He HL, Xu XM, Huang BF, Ren YP. Simultaneous determination of ethyl carbamate, chloropropanols and acrylamide in fermented products, flavoring and related foods by gas chromatography–triple quadrupole mass spectrometry. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.03.033] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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47
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Wu J, Shen YD, Lei HT, Sun YM, Yang JY, Xiao ZL, Wang H, Xu ZL. Hapten synthesis and development of a competitive indirect enzyme-linked immunosorbent assay for acrylamide in food samples. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:7078-7084. [PMID: 24998485 DOI: 10.1021/jf5015395] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The high level of acrylamide in widely consumed processed foods poses a potentially significant risk to human health, which has led to an increasing demand for rapid, simple, and selective analytical methods. In the present work, several haptens for acrylamide were designed in an attempt to prepare antibodies with acrylamide affinity, but they failed their purpose. However, a polyclonal antibody was produced against 4-mercaptophenylacetic acid (4-MPA)-derivatized acrylamide, which showed high binding affinity to the derivative. As acrylamide easily reacted with 4-MPA at high derivation yield, a competitive indirect enzyme-linked immunosorbent assay (ciELISA) for acrylamide via a preanalysis derivatization was developed. The derivatization and ELISA conditions were fully optimized to produce a method for acrylamide assay that exhibited an IC50 of 2.86 μg/kg, limit of detection at 0.036 μg/kg, and linear range of 0.25-24.15 μg/kg. The results of preanalysis recovery tests of acrylamide-spiked food samples and screening of blind food samples by both ciELISA and HPLC-MS/MS indicated the proposed ciELISA's good accuracy and reliability. This method was thus deemed suitable for routine acrylamide screening in food samples at low cost.
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Affiliation(s)
- Jing Wu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University , Guangzhou 510642, China
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48
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Xu Y, Cui B, Ran R, Liu Y, Chen H, Kai G, Shi J. Risk assessment, formation, and mitigation of dietary acrylamide: current status and future prospects. Food Chem Toxicol 2014; 69:1-12. [PMID: 24713263 DOI: 10.1016/j.fct.2014.03.037] [Citation(s) in RCA: 76] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2013] [Revised: 03/23/2014] [Accepted: 03/28/2014] [Indexed: 10/25/2022]
Abstract
Acrylamide (AA) was firstly detected in food in 2002, and since then, studies on AA analysis, occurrence, formation, toxicity, risk assessment and mitigation have been extensively carried out, which have greatly advanced understanding of this particular biohazard at both academic and industrial levels. There is considerable variation in the levels of AA in different foods and different brands of the same food; therefore, so far, a general upper limit for AA in food is not available. In addition, the link of dietary AA to human cancer is still under debate, although AA has been known as a potential cause of various toxic effects including carcinogenic effects in experimental animals. Furthermore, the oxidized metabolite of AA, glycidamide (GA), is more toxic than AA. Both AA and GA can form adducts with protein, DNA, and hemoglobin, and some of those adducts can serve as biomarkers for AA exposure; their potential roles in the linking of AA to human cancer, reproductive defects or other diseases, however, are unclear. This review addresses the state-of-the-art understanding of AA, focusing on risk assessment, mechanism of formation and strategies of mitigation in foods. The potential application of omics to AA risk assessment is also discussed.
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Affiliation(s)
- Yi Xu
- National Center for Molecular Characterization of Genetically Modified Organisms, School of Life Science and Biotechnology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China; College of Life and Environmental Sciences, Shanghai Normal University, 100 Guilin Road, Xuhui District, Shanghai 200234, PR China
| | - Bo Cui
- National Center for Molecular Characterization of Genetically Modified Organisms, School of Life Science and Biotechnology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China; College of Life Science, Sichuan Agricultural University, 46 Xinkang Road, Yucheng District, Ya'an City, Sichuan Province 625014, PR China
| | - Ran Ran
- National Center for Molecular Characterization of Genetically Modified Organisms, School of Life Science and Biotechnology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China
| | - Ying Liu
- National Center for Molecular Characterization of Genetically Modified Organisms, School of Life Science and Biotechnology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China
| | - Huaping Chen
- College of Life Science, Sichuan Agricultural University, 46 Xinkang Road, Yucheng District, Ya'an City, Sichuan Province 625014, PR China
| | - Guoyin Kai
- College of Life and Environmental Sciences, Shanghai Normal University, 100 Guilin Road, Xuhui District, Shanghai 200234, PR China.
| | - Jianxin Shi
- National Center for Molecular Characterization of Genetically Modified Organisms, School of Life Science and Biotechnology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China.
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49
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Cheng J, Chen X, Lu H, Chen Q, Zhang Y. Antioxidant-related and kinetic studies on the reduction effect of catechins and esterified catechins on acrylamide formation in a microwave heating model system. RSC Adv 2014. [DOI: 10.1039/c4ra04016c] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The reduction effect of catechins and esterified catechins on the kinetic behavior of acrylamide formation and its correlation with the change in antioxidant properties of Maillard reaction products in an equimolar asparagine–glucose microwave heating model system was investigated.
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Affiliation(s)
- Jun Cheng
- Zhejiang Key Laboratory for Agro-Food Processing
- Zhejiang R & D Center for Food Technology and Equipment
- Fuli Institute of Food Science
- Department of Food Science and Nutrition
- College of Biosystems Engineering and Food Science
| | - Xinyu Chen
- Zhejiang Key Laboratory for Agro-Food Processing
- Zhejiang R & D Center for Food Technology and Equipment
- Fuli Institute of Food Science
- Department of Food Science and Nutrition
- College of Biosystems Engineering and Food Science
| | - Huangping Lu
- Zhejiang Key Laboratory for Agro-Food Processing
- Zhejiang R & D Center for Food Technology and Equipment
- Fuli Institute of Food Science
- Department of Food Science and Nutrition
- College of Biosystems Engineering and Food Science
| | - Quan Chen
- Zhejiang Key Laboratory for Agro-Food Processing
- Zhejiang R & D Center for Food Technology and Equipment
- Fuli Institute of Food Science
- Department of Food Science and Nutrition
- College of Biosystems Engineering and Food Science
| | - Yu Zhang
- Zhejiang Key Laboratory for Agro-Food Processing
- Zhejiang R & D Center for Food Technology and Equipment
- Fuli Institute of Food Science
- Department of Food Science and Nutrition
- College of Biosystems Engineering and Food Science
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50
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Wang H, Zhou Y, Ma J, Zhou Y, Jiang H. The effects of phytic acid on the Maillard reaction and the formation of acrylamide. Food Chem 2013; 141:18-22. [DOI: 10.1016/j.foodchem.2013.02.107] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2012] [Revised: 01/09/2013] [Accepted: 02/26/2013] [Indexed: 11/15/2022]
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