Detection of acrylamide in potato chips using a fluorescent sensing method based on acrylamide polymerization-induced distance increase between quantum dots

Acrylamide detection and reduction in meat products using organic acids, fruit extracts, and probiotics

Grilled foods are an important source of acrylamide, which has neurotoxic, genotoxic, and carcinogenic properties. The current study aims to evaluate the level of acrylamide in beef, chicken, and fish products, especially those requiring high cooking temperatures, using High Performance Liquid Chromatography (HPLC). Reduction of acrylamide by organic acids i.e., (citric acid, malic acid, tartaric acid, and lactic acid) and fruit extracts of lemon, apple, and grape has also been investigated. The results revealed that the highest mean acrylamide concentration was found in chicken products (grilled chicken) which recorded 8.32 μg/100 g, followed by beef products (beef grilled) with a concentration of 7.91 μg/100 g, and fish products (pan-fried fish burgers) which recorded 6.77 μg/100 g). Furthermore, the mixture of organic acid has the highest effect on reducing the level of acrylamide in a chemical model system. Moreover, the fruit extract mixture was more effective in reducing the percentage of acrylamide in the grilled chicken than organic acids mixture. Finally, the addition of fruit extract improved the sensory properties of grilled chickens. In sum, this study offers novel and promising natural strategies to decrease acrylamide in meat products toward further future application in meat industry to deliver safe food to consumers.

Baby Foods: 9 Out of 62 Exceed the Reference Limits for Acrylamide

Acrylamide (AA) is a contaminant resulting from the Maillard reaction and classified by the International Agency for Research on Cancer (IARC) as a probable carcinogen in Group 2A, with proven neurotoxic effects on humans. European Union (EU) Regulation No. 2017/2158 is currently in force, which establishes measures meant to reduce AA levels in food and sets reference values, but not legal limits, equal to 40 and 150 μg/kg AA in processed cereal-based foods intended for infants and young children and in biscuits and rusks, respectively. For this reason, sixty-two baby foods were analyzed using ultra-high performance liquid chromatography with diode array detector and quadrupole time-of-flight mass spectrometry (UHPLC-DAD-Q-TOF/MS) to check whether industries were complying with these values, even though AA control is not legally mandatory. In total, 14.5% of the samples exceeded the reference values; these were homogenized chicken products (211.84 ± 16.53, 154.32 ± 12.71, 194.88 ± 7.40 μg/kg), three biscuits (276.36 ± 0.03, 242.06 ± 0.78, 234.78 ± 4.53 μg/kg), a wheat semolina (46.07 ± 0.23 μg/kg), a homogenized product with plaice and potatoes (45.52 ± 0.28 μg/kg), and a children's snack with milk and cocoa (40.95 ± 0.32 μg/kg). Subsequently, the daily intake of AA was estimated, considering the worst-case scenario, as provided by the consumption of homogenized chicken products and biscuits. The results are associated with margins of exposure (MOEs) that are not concerning for neurotoxic effects but are alarming for the probable carcinogenic effects of AA.

Acrylamide in heat-treated carbohydrate-rich foods in Turkey

This study was conducted to provide data on the amount of acrylamide (AA) in 270 heat-treated carbohydrate-rich foods in Turkey, determined by gas chromatography-mass spectrometry (GC-MS). A total of 270 samples were analysed and it was found that 85% of potato chips, 80% of biscuits, 85% of cakes, 80% of bread, 80% of roasted peanuts, 80% of roasted nuts and 85% of pretzels contained AA above the limit of quantification (LOQ). Analytical results indicated that 10 corn chips samples, 4 biscuits samples, all bread samples, all wheat bread samples, 2 dried bread samples and 1 pretzel sample contained AA levels above the benchmark levels of 150, 350, 50, 50, 300 and 300 µg/kg, respectively, as set by the European Commission.

Advancements in Chemical and Biosensors for Point-of-Care Detection of Acrylamide

Acrylamide (AA), an odorless and colorless organic small-molecule compound found generally in thermally processed foods, possesses potential carcinogenic, neurotoxic, reproductive, and developmental toxicity. Compared with conventional methods for AA detection, bio/chemical sensors have attracted much interest in recent years owing to their reliability, sensitivity, selectivity, convenience, and low cost. This paper provides a comprehensive review of bio/chemical sensors utilized for the detection of AA over the past decade. Specifically, the content is concluded and systematically organized from the perspective of the sensing mechanism, state of selectivity, linear range, detection limits, and robustness. Subsequently, an analysis of the strengths and limitations of diverse analytical technologies ensues, contributing to a thorough discussion about the potential developments in point-of-care (POC) for AA detection in thermally processed foods at the conclusion of this review.

Detection of acrylamide in food based on MIL-glucose oxidase cascade colorimetric aptasensor

BACKGROUND

Maillard reaction involves the polymerization, condensation, and other reactions between compounds containing free amino groups and reducing sugars or carbonyl compounds during heat processing. This process endows unique flavors and colors to food, while it can also produce numerous hazards. Acrylamide (AAm) is one of Maillard's hazards with neurotoxicity and carcinogenicity, these effects can trigger mutations and alternations in gene expression in human cells and accelerate organ aging. An accurate and reliable acrylamide detection method with high sensitivity and specificity for future regulatory activities is urgently needed.

RESULTS

Herein, we constructed a colorimetric aptasensor with the hybridization of MIL-glucose oxidase (MGzyme)-cDNA and magnetic nanoparticle-aptamer (MNP-Apt) to specifically detect AAm. The incorporation of MB-Apt and AAm released MGzyme-cDNA in the supernatant, took the supernatant out, with the addition of glucose and TMB, MGzyme would oxidize glucose, the resulting •OH facilitated the oxidation of colorless TMB to blue ox-TMB. The absorbance value at 652 nm, which indicates the characteristic absorption peak of ox-TMB, exhibited a proportion to the concentration of AAm. MGzyme avoided the addition of harmful intermediate H2O2 and created an acid microenvironment for the catalytic reaction. MNP-Apt possessed the advantages of high specificity and simplified separation. Under optimal conditions, this method displayed a linear range of 0.01-100 μM with the limit of detection of 1.53 nM. With the spiked analysis data cross-verified by ELISA kit, this aptasensor was proven to specifically detect AAm at low concentrations.

SIGNIFICANCE

This colorimetric aptasensor was the integration of aptamer and the enzyme-cascade system, which could broaden the applicable range of enzyme-cascade system, break the limits of specific detection of substrates, eliminate the need for harmful intermediates, improve the reaction efficiency, implement the specific detection, whilst enabling the accurate detection of AAm. Given these remarkable performances, this method has shown significant potential in the field of food safety inspection.

A Novel Fluorescent DNA Sensor for Acrylamide Detection in Food Samples Based on Single-Stranded DNA and GelRed

The presence of acylamide (AA) in large group of food products and its health hazards have been confirmed by scientists. In this study, a simple and innovative biosensor for AA determination was designed based on single-stranded DNA (ssDNA) with partial guanine and GelRed. The idea of this biosensor is based on the formation of AA-ssDNA adduct through the strong binding interaction between AA and guanine base of ssDNA, which subsequently inhibits the interaction of ssDNA and GelRed, leading to a weak fluorescence intensity. The binding interaction between AA and ssDNA was confirmed by UV-Vis absorption spectrometry and fluorescence intensity. Under optimum conditions, the designed biosensor exhibited excellent linear response in range of 0.01-95 mM, moreover it showed high selectivity toward AA. The limit of detection was 0.003 mM. This biosensor was successfully applied for the determination of AA in water extract of potato fries and coffee in the range of 0.05-100 mM with LOD of 0.01 mM and 0.05-95 mM with LOD of 0.004 mM, respectively.

A fluorescent biosensor based on carbon quantum dots and single-stranded DNA for the detection of Escherichia coli

To detect E. coli in food, a simple fluorescent biosensor based on single-stranded DNA (ssDNA) and carbon quantum dots (CQDs) was developed. The carbon quantum dots were synthesized using a superhydrothermal method with carrot juice as a carbon source. The fluorescence intensity of the CQDs was decreased by induced ssDNA attachment. In the presence of E. coli, ssDNA preferentially binds to E. coli through hydrogen bonding and its fluorescence is greater than that in the absence of E. coli. The results showed that the linear range of the sensor was 1 × 102-1 × 108 CFU mL-1 with a coefficient of determination (R2) of 0.9870. The detection limit for E. coli was 60 CFU mL-1.

A smartphone-assisted ultrasensitive detection of acrylamide in thermally processed snacks using CQD@Au NP integrated FRET sensor

Selective, sensitive, and accurate detection of acrylamide (AA) in thermally processed food is a great challenge for food safety. This paper describes a "turn-on" fluorescence strategy to detect AA in real samples. Herein, the fluorescence intensity of glutathione-modified carbon quantum dots (GSHCQDs) was quenched initially upon the addition of gold nanoparticles (Au NPs) via fluorescence resonance electron transfer (FRET) to form a quenched GSHCQD-Au nanoprobe. When AA was introduced to the quenched GSHCQD-Au nanoprobe, the strong thiol-ene Michael addition (M-A) reaction among the -SH group of GSHCQD and AA occurred which releases GSHCQD to the medium and FL intensity at 520 nm is regained. The GSHCQD-Au nanoprobe can detect the AA in a normal aqueous solution (pH 7) selectively over a short response time of 5 min. Under the optimized conditions, the detection limit of AA was obtained to be 0.12 pM, over a wide linear range of 0-200 nM. Especially, this FRET-based sensing method was utilized successfully for the sensitive detection of AA using an RGB app installed on a smartphone, opening a new approach for the smart sensing of food contaminants.

From Classical to Advanced Use of Polymers in Food and Beverage Applications

Polymers are extensively used in food and beverage packaging to shield against contaminants and external damage due to their barrier properties, protecting the goods inside and reducing waste. However, current trends in polymers for food, water, and beverage applications are moving forward into the design and preparation of advanced polymers, which can act as active packaging, bearing active ingredients in their formulation, or controlling the head-space composition to extend the shelf-life of the goods inside. In addition, polymers can serve as sensory polymers to detect and indicate the presence of target species, including contaminants of food quality indicators, or even to remove or separate target species for later quantification. Polymers are nowadays essential materials for both food safety and the extension of food shelf-life, which are key goals of the food industry, and the irruption of smart materials is opening new opportunities for going even further in these goals. This review describes the state of the art following the last 10 years of research within the field of food and beverage polymer's applications, covering present applications, perspectives, and concerns related to waste generation and the circular economy.

Detection of acrylamide traces in some commonly consumed heat-treated carbohydrate-rich foods by GC-MS/MS in Bangladesh

The present study aimed to determine acrylamide traces in180 heat-treated carbohydrate-rich foods through gas chromatography coupled to mass spectrometry (GC-MS/MS) in Bangladesh. Detected acrylamide contents were 730 ± 293 μg/kg, 244 ± 83 μg μg/kg, 598 ± 222 μg/kg, 340 ± 189 μg/kg, 548 ± 278 μg/kg, 217 ± 77 μg/kg, 558 ± 297 μg/kg, 391 ± 263 μg/kg and 679 ± 285 μg/kg in potato chips, chanachur (a locally processed food), potato crisps, biscuits, cake, bread, crackers, breakfast cereals and French fries respectively. The use of different ingredients during the manufacturing process might affect on acrylamide formation as different ingredients contained variable amounts of free asparagines and reducing sugars to form acrylamide. Among the analyzed samples, 20% of potato chips, 5% of chanachur, 15% of potato crisps, 15% of biscuit, 10% of cake, 15% of bread, 20% of crackers, 10% of breakfast cereal and 20% of French fries samples, representing only a few samples in each category, were found to have acrylamide contents above benchmark levels set by the European Commission [EC]. This study provided an estimation of the presence of acrylamide traces in heat treated carbohydrate rich foods consumed by local population.

A Fast and Easy Probe Based on CMC/Eu (Ⅲ) Nanocomposites to Detect Acrylamide in Different Food Simulants Migrating from Food-Contacting Paper Materials

The residual acrylamide in food paper packaging can be transferred into water and food, which will cause harmful effects on human beings. In this paper, a rapid and easily available fluorescent probe based on carboxymethyl cellulose (CMC)/Eu (Ⅲ) nanocomposites was designed to detect the residue acrylamide with high sensibility. The probe could respond in 1 min. The concentration of acrylamide was linearly correlated to the fluorescence intensity of the probe at the emission wavelength of 615 nm in the concentration range of 0.1–100 μmol/L. The limit of detection (LOD) of the probe was 0.085 μg/L, which is lower than the guideline value of the European Union, the U.S. EPA, and the WHO. An experiment was performed to simulate the acrylamide migrating from food-contacting paper materials to different foods, including waterborne food, alcohol beverage, acidic food, and greasy food. The recoveries and RSDs of acrylamide in all samples indicated that the CMC/Eu (Ⅲ) fluorescent probe was efficient for acrylamide detection. The possible mechanism of the probe for acrylamide detection involved both dynamically quenching and static quenching by forming of non-fluorescent substances.

A fluorescence biosensor based on double-stranded DNA and a cationic conjugated polymer coupled with exonuclease III for acrylamide detection

As a toxic substance on human health produced in food thermal treatment, simple analytical approaches are highly desired for the detection of acrylamide (ACR) in foods. With the aid of exonuclease III (Exo III), a simple fluorescence sensor was proposed based on carboxyfluorescein-labeled double-stranded DNA (FAM-dsDNA) and a cationic conjugated polymer (PFP). Fluorescence resonance energy transfer (FRET) efficiency between FAM and PFP was changed with and without ACR. When ACR was present, ACR and single-stranded DNA (P1, ssDNA) formed an adduct, allowing free FAM-labeled complementarity strand DNA (P2, FAM-csDNA) to appear in the solution and avoiding the digestion of P2 by Exo III. After the addition of PFP, the interaction of PFP and FAM induced strong FRET. Under optimized conditions, ACR was detected with a limit of detection (LOD) of 0.16 μM. According to this biosensor, a LOD of 1.3 μM in water extract samples was observed with a good recovery rate (95-110 %).

Fluorescence assay for acrylamide determination in fried products based on AgInS2/ZnS quantum dots

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.

Nanomaterials Enabled and Bio/Chemical Analytical Sensors for Acrylamide Detection in Thermally Processed Foods: Advances and Outlook

Acrylamide, a food processing contaminant with demonstrated genotoxicity, carcinogenicity, and reproductive toxicity, is largely present in numerous prominent and commonly consumed food products that are produced by thermal processing methods. Food regulatory bodies such as the U.S. Food and Drug Administration (U.S. FDA) and European Union Commission regulations have disseminated various acrylamide mitigation strategies in food processing practices. Hence, in the wake of such food and public health safety efforts, there is a rising demand for economic, rapid, and portable detection and quantification methods for these contaminants. Since conventional quantification techniques like liquid chromatography-mass spectrometry (LC-MS) and gas chromatography-mass spectrometry (GC-MS) methods are expensive and have many drawbacks, sensing platforms with various transduction systems have become an efficient alternative tool for quantifying various target molecules in a wide variety of food samples. Therefore, this present review discusses in detail the state of robust, nanomaterials-based and other bio/chemical sensor fabrication techniques, the sensing mechanism, and the selective qualitative and quantitative measurement of acrylamide in various food materials. The discussed sensors use analytical measurements ranging from diverse and disparate optical, electrochemical, as well as piezoelectric methods. Further, discussions about challenges and also the potential development of the lab-on-chip applications for acrylamide detection and quantification are entailed at the end of this review.

A fluorescence biosensor based on single-stranded DNA and carbon quantum dots for acrylamide detection

As a potential carcinogen produced in food thermal processing, acrylamide (AM) can cause irreversible harm to human health. For the detection of AM in food products, a simple fluorescent biosensor based on single-stranded DNA (ssDNA) and carbon quantum dots (CQDs) was developed. Reduced fluorescence intensity of CQDs at 445 nm (excitation at 350 nm) was induced by the attachment of ssDNA. In the presence of AM, ssDNA was preferentially bound to AM by hydrogen bonding and the degree of fluorescence reduction was smaller than that without AM. Under optimized conditions, results showed that the sensing approach for detecting AM had a low detection limit of 2.41 × 10^-8 M in the standard solution, and a linear relationship ranging from 5 × 10^-3 to 1 × 10^-7 M with the determination coefficient (R²) of 0.9895 was obtained. Furthermore, a good recovery percentage (91.36-98.11%) in bread crust showed the potential for practical applications of this proposed biosensor.

Biomedical rationale for acrylamide regulation and methods of detection

Acrylamide is the product of the Maillard reaction, which occurs when starchy, asparagine-rich foods including potato or grain products and coffee are fried, baked, roasted, or heated. Studies in rodents provide evidence that acrylamide is carcinogenic and a male reproductive harmful agent when administered in exceedingly high levels. A 2002 study identified acrylamide in popular consumer food and beverage products, stimulating the European Union (EU) and California to legislate public notice of acrylamide presence in fried and baked foods, and coffee products. The regulatory legislation enacted in the EU and California has scientists working to develop foods and processes aimed at reducing acrylamide formation and advancing rapid and accurate analytical methods for the quantitative and qualitative determination of acrylamide in food and beverage products. The purpose of this review is to survey the studies performed on rodents and humans that identified the potential health impact of acrylamide in the human diet, and provide insight into established and emerging analytical methods used to detect acrylamide in blood, aqueous samples, and food.

Potentially Harmful Maillard Reaction Products in Food and Herb Medicines

The Maillard reaction is of great significance in food, herb medicines, and life processes. It is usually occurring during the process of food and herb medicines processing and storage. The formed Maillard reaction productions (MRPs) in food and herb medicines not only generate a large number of efficacy components but also generate a small amount of harmful substance that cannot be ignored. Some of the MRPs, especially the advanced glycation end products (AGEs) are concerning humans, based on the possibility to induce cancer and mutations in laboratory animals. Numerous studies have been reported on the formation, analysis, and control of the potentially harmful MRPs (PHMRPs). Therefore, the investigation into the formation, analysis, and control of PHMRPs in food and herb medicines is very important for improving the quality and safety of food and herb medicines. This article provides a brief review of the formation, analysis (major content), and control of PHMRPs in food and herb medicines, which will provide a base and reference for safe processing and storage of food and herb medicines. Practical Applications. The formed Maillard reaction productions in food and herb medicines not only generate a large number of functional components but also generate a small amount of harmful substance that cannot be ignored. This contribution provides a brief review on the formation (including the correlative studies between MRs and the PHMRPs, mechanisms, and the main pathways); analysis (major content, pretreatment for analysis, qualitative and quantitative analysis, and structural identification analysis); and control (strategies and mechanisms) of PHMRPs in food and herb medicines, which will provide a solid theoretical foundation and a valuable reference for safe processing and storage for food and herb medicines.

Review of Research into the Determination of Acrylamide in Foods

Acrylamide (AA) is produced by high-temperature processing of high carbohydrate foods, such as frying and baking, and has been proved to be carcinogenic. Because of its potential carcinogenicity, it is very important to detect the content of AA in foods. In this paper, the conventional instrumental analysis methods of AA in food and the new rapid immunoassay and sensor detection are reviewed, and the advantages and disadvantages of various analysis technologies are compared, in order to provide new ideas for the development of more efficient and practical analysis methods and detection equipment.

A Water-Stable Luminescent Metal-Organic Framework for Rapid and Visible Sensing of Organophosphorus Pesticides

Metal-organic frameworks (MOFs) have shown considerable prospects for sensing pesticide residues. However, the low stability of MOFs in water hinders them from testing food and environmental samples. Herein, we report an easy and cost-efficient synthesis of a water-stable zirconium luminescent MOF (Zr-LMOF) and its application for rapid, sensitive, and in situ detection of organophosphorous pesticides (OPPs). The Zr-MOF is prepared using Zr(IV) and 1,2,4,5-tetrakis(4-carboxyphenyl)benzene. The synthesized Zr-LMOF rapidly absorbs trace amounts of OPP parathion-methyl and indicates its presence. A low limit of detection of 0.115 μg kg^-1 (0.438 nM) with a wide linear range from 70 μg kg^-1 to 5.0 mg kg^-1 was achieved. Satisfactory recoveries ranging from 78% to 107% were obtained for spiked food and environmental samples. Further, the Zr-LMOF was applied to imitate rapid and in situ imaging detection of pesticide residue on fresh produce nondestructively; visual signals appeared under ultraviolet light within 5 min. These results suggest that the Zr-LMOF has the potential for low-cost, rapid, and in situ imaging detection of OPPs contamination via easy-to-read visual signal.

Thiol-ene Click Derivatization for the Determination of Acrylamide in Potato Products by Capillary Electrophoresis with Capacitively Coupled Contactless Conductivity Detection

The development of analytical methods for acrylamide formed during food processing is of great significance for food safety, but limited by its inherent characteristics, the analysis of acrylamide is a continuing challenge. In this study, an efficient derivatization strategy for acrylamide based on thiol-ene click reaction with cysteine as derivatization reagent was proposed, and the resulting derivative was then analyzed by capillary electrophoresis with capacitively coupled contactless conductivity detection (CE-C⁴D). After systematic investigation including catalyst dosage (0-20 mM), reaction temperature (30-90 °C) and time (1-60 min), and cysteine concentration (0.2-3.6 mM), acrylamide could be efficiently labeled by 2.0 mM cysteine at 70 °C for 10 min using 4 mM n-butylamine as catalyst. Application of 10 mM triethylamine as separation buffer, the labeled acrylamide was analyzed within 2.0 min, and the relative standard deviations of migration time and peak area were less than 0.84% and 5.6%, indicating good precision. The C⁴D signal of acrylamide derivative showed a good linear relationship with acrylamide concentration in the range of 7-200 μM with the correlation coefficient of 0.9991. The limit of detection and limit of quantification were calculated to be 0.16 μM and 0.52 μM, respectively. Assisted further by the QuEChERS (quick, easy, cheap, effective, rugged, and safe) sample pretreatment, the developed derivatization strategy and subsequent CE-C⁴D method were successfully applied for the determination of acrylamide in potato products.

An electrochemical biosensor based on hemoglobin-oligonucleotides-modified electrode for detection of acrylamide in potato fries

Acrylamide a neurotoxin and strong carcinogen, is found in various thermally processed foods. In this study, an electrochemical sensor for detection of acrylamide using double stranded DNA (dsDNA)/Hemoglobin (Hb)-modified screen printed gold electrode (SPGE) was designed. The immobilization of ssDNA1-SH on the surface of SPGE was confirmed by cyclic voltammetry, and the interaction between ssDNA2-NH₂ and Hb with the ratio 1:1 was characterized by agarose gel. The excellent response of the designed biosensor towards acrylamide due to acrylamide and Hb adducts and change of reduction/oxidation process of Hb-Fe(III)/Hb-Fe(II) was determined by square wave voltammetry (SWV). The biosensor showed the optimum response at pH 8.0. The linear working range for acrylamide was from 2.0 × 10^-6 to 5.0 × 10^-2 M with a detection limit of 1.58 × 10^-7 M. The biosensor was suitable for direct determination of acrylamide in water extracted of potato fries and displayed good reproductivity and high stability.

Preparation, characterization and application of haemoglobin nanoparticles for detection of acrylamide in processed foods

The nanoparticles of haemoglobin (HbNPs) were prepared by desolvation method and characterized by transmission electron microscopy (TEM),UV-vis spectroscopy, Fourier transformation infra red (FTIR) spectroscopy and X-ray diffraction (XRD) and atomic force microscopy (AFM). Protein profile of HbNPs was also studied by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). An amperometric acrylamide biosensor was constructed by immobilizing covalently HbNPs onto polycrystalline Au electrode. The Au electrode was characterized by scanning electron microscopy (SEM) and electrochemical impedance spectra (EIS) before and after immobilization of HbNPs. The biosensor showed optimum current response within 2s at 0.26V, pH 5.0 at room temperature (20°C). The biosensor measured the acrylamide concentration in processed foods. The working range of biosensor was 0.1nm-100mM with a limit of detection (LOD) as low as 0.1nM. The biosensor measured acrylamide concentration in various processed foods such as biscuits, bread, potato crisps, "kurkure", nuts and fried cereals. The analytical recovery of added acrylamide in aqueous extract of food at 5 and 10mM was 99% and 98% respectively. Within-and between-batch, co-efficient of variations were 3.85% and 4.67% respectively. The structural analogs of acrylamide such as acrylic acid and propionic acid had practically no interference on the biosensor.

A colorimetric detection of acrylamide in potato chips based on nucleophile-initiated thiol–ene Michael addition

A visible, highly sensitive colorimetric biosensor based on thiol–ene Michael addition reaction was first reported to detect acrylamide (AA) in potato chips.

A review of biosensing techniques for detection of trace carcinogen contamination in food products

Carcinogen contaminations in the food chain, for example heavy metal ions, pesticides, acrylamide, and mycotoxins, have caused serious health problems. A major objective of food-safety research is the identification and prevention of exposure to these carcinogens, because of their impossible-to-reverse tumorigenic effects. However, carcinogen detection is difficult because of their trace-level presence in food. Thus, reliable and accurate separation and determination methods are essential to protect food safety and human health. This paper summarizes the state of the art in separation and determination methods for analyzing carcinogen contamination, especially the advances in biosensing methods. Furthermore, the application of promising technology including nanomaterials, imprinted polymers, and microdevices is detailed. Challenges and perspectives are also discussed.