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Jung MY, Baek CH, Ma Y, Lee HW. Acrylamide formation in air-fryer roasted legumes as affected by legume species and roasting degree: the correlation of acrylamide with asparagine and free sugars. Food Sci Biotechnol 2024; 33:2333-2342. [PMID: 39145120 PMCID: PMC11319545 DOI: 10.1007/s10068-024-01633-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Revised: 06/03/2024] [Accepted: 06/07/2024] [Indexed: 08/16/2024] Open
Abstract
Acrylamide is a well-recognized hazardous compound with known carcinogenic, genotoxic, neurotoxic, and reproductive toxic effects. This research aimed to investigate how different legume species and roasting durations influence acrylamide formation during air-fryer roasting. The study also examined the relationship between acrylamide formation and the levels of free asparagine and free sugars in different bean species. Asparagine content varies substantially across different bean species. Sucrose was the predominant sugar across all bean species, with smaller amounts of galactose and glucose. Air-fryer-roasted Wandu kong (garden pea) showed the highest acrylamide formation, followed by Ultari kong (kidney bean) and Heoktae (black soybean), in that order. Beans roasted for longer periods in an air fryer contained significantly higher levels of acrylamide. This study revealed a strong positive correlation between acrylamide formation and the level of free asparagine in the beans, highlighting the risks associated with certain legume species and air-fryer roasting durations.
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Affiliation(s)
- Mun Yhung Jung
- College of Food Science, Woosuk University, Samnye, Wanju, Jeonbuk Province 55338 Republic of Korea
| | - Chung Hun Baek
- College of Food Science, Woosuk University, Samnye, Wanju, Jeonbuk Province 55338 Republic of Korea
| | - Yongzhe Ma
- College of Food Science, Woosuk University, Samnye, Wanju, Jeonbuk Province 55338 Republic of Korea
| | - Hee Won Lee
- College of Food Science, Woosuk University, Samnye, Wanju, Jeonbuk Province 55338 Republic of Korea
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Sá AGA, House JD. Adding pulse flours to cereal-based snacks and bakery products: An overview of free asparagine quantification methods and mitigation strategies of acrylamide formation in foods. Compr Rev Food Sci Food Saf 2024; 23:e13260. [PMID: 38284574 DOI: 10.1111/1541-4337.13260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 09/30/2023] [Accepted: 10/13/2023] [Indexed: 01/30/2024]
Abstract
Thermal processing techniques can lead to the formation of heat-induced toxic substances. Acrylamide is one contaminant that has received much scientific attention in recent years, and it is formed essentially during the Maillard reaction when foods rich in carbohydrates, particularly reducing sugars (glucose, fructose), and certain free amino acids, especially asparagine (ASN), are processed at high temperatures (>120°C). The highly variable free ASN concentration in raw materials makes it challenging for food businesses to keep acrylamide content below the European Commission benchmark levels, while avoiding flavor, color, and texture impacts on their products. Free ASN concentrations in crops are affected by environment, genotype, and soil fertilization, which can also influence protein content and amino acid composition. This review aims to provide an overview of free ASN and acrylamide quantification methods and mitigation strategies for acrylamide formation in foods, focusing on adding pulse flours to cereal-based snacks and bakery products. Overall, this review emphasizes the importance of these mitigation strategies in minimizing acrylamide formation in plant-based products and ensuring safer and healthier food options.
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Affiliation(s)
- Amanda G A Sá
- Richardson Centre for Food Technology and Research, Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - James D House
- Richardson Centre for Food Technology and Research, Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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Squeo G, De Angelis D, Caputi AF, Pasqualone A, Summo C, Caponio F. Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies. Foods 2023; 12:foods12061331. [PMID: 36981257 PMCID: PMC10048331 DOI: 10.3390/foods12061331] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 03/13/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023] Open
Abstract
The demand of plant-based protein ingredients (PBPIs) in the food sector has strongly increased over recent years. These ingredients are produced under a wide range of technological processes that impact their final characteristics. This work aimed to evaluate acrylamide contamination in a range of PBPIs produced with different technologies and classified into four categories i.e., flours, dry-fractionated proteins, wet-extracted proteins, and texturized vegetable proteins. The results highlighted a remarkable variability in the acrylamide contamination in all the classes under investigation, with the flours showing the lowest mean acrylamide content (280 µg kg-1) compared with the wet-extracted proteins that showed the highest (451 µg kg-1). These differences could likely be associated with the different processing technologies used to obtain the protein ingredients. These findings suggest the need to monitor acrylamide formation during the processing of PBPIs and, consequently, to study mitigation strategies when necessary.
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Affiliation(s)
- Giacomo Squeo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, 70126 Bari, Italy
| | - Davide De Angelis
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, 70126 Bari, Italy
| | - Antonio Francesco Caputi
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, 70126 Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, 70126 Bari, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, 70126 Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, 70126 Bari, Italy
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Mitigation of Acrylamide Content in Biscuits through Combined Physical and Chemical Strategies. Foods 2022; 11:foods11152343. [PMID: 35954109 PMCID: PMC9367886 DOI: 10.3390/foods11152343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 07/31/2022] [Accepted: 08/03/2022] [Indexed: 11/17/2022] Open
Abstract
Acrylamide in biscuits represents a major concern. This research work was aimed at modifying the current formulation of biscuits to reduce the acrylamide content while maintaining the chemical, physical, and sensory characteristics of the original product. A strategy based on the FoodDrinkEurope Acrylamide Toolbox was adopted. The content of the leavening agent ammonium bicarbonate, the baking temperature program, and the time duration of steam released during the baking process were the three factors evaluated through a factorial design of experiment. The partial replacement of ammonium bicarbonate (from 9.0 g to 1.5 g per 500 g of flour) with sodium bicarbonate (from 4.5 g to 12.48 g), lowering of the temperature in the central phase of the baking process (from 170 °C to 150 °C), and the release of steam for 3 min resulted in an 87.2% reduction in acrylamide concentration compared to biscuits of reference. CIELab color indices and aw were the parameters that showed the most significant correlation with acrylamide concentration in biscuits and could, therefore, become markers to predict the acrylamide content along production lines for an instant evaluation.
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Ge G, Zhao J, Zheng J, Zhou X, Zhao M, Sun W. Green tea polyphenols bind to soy proteins and decrease the activity of soybean trypsin inhibitors (STIs) in heated soymilk. Food Funct 2022; 13:6726-6736. [PMID: 35661183 DOI: 10.1039/d2fo00316c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The interaction between epigallocatechin gallate (EGCG) and soy proteins at room temperature (25 °C) and after heating at 100 and 121 °C, and their effects on the inactivation of soybean trypsin inhibitors (STIs) in soymilk were investigated. The results of the nitroblue tetrazolium (NBT) staining assay showed that soy proteins can covalently bind to EGCG. The α/α' and A subunits in heated soymilk preferred to bind to EGCG because of their soluble state. More thiols were trapped when EGCG was added before thermal processing, and the free amino groups were depleted more with EGCG addition after heating. Circular dichroism and fluorescence spectroscopy showed that EGCG addition before or after heating induced different secondary and tertiary structural changes for soy proteins. The exposed aromatic amino acids preferred to react with EGCG before protein aggregation in the heating process. The random coil of soymilk proteins increased more when EGCG was added in soymilk after heating, resulting in more disordered structures in protein conformation. The binding between EGCG and soy proteins promoted protein aggregation, which was confirmed by the particle size distribution and gel electrophoresis. The trypsin and chymotrypsin inhibitory activity (TIA and CIA) in soymilk significantly reduced to 693 U mL-1 and 613 U mL-1, respectively, under the conditions of 2 mM EGCG addition after 100 °C heating for 10 min (p < 0.05). Consequently, the influence of EGCG on STI inactivation in soymilk only worked when EGCG was added after heating.
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Affiliation(s)
- Ge Ge
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China.
| | - Jinsong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China.
| | - Jiabao Zheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China.
| | - Xuesong Zhou
- Guangzhou Honsea Industry Co., Ltd, Guangzhou, 510530, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China.
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China
| | - Weizheng Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China.
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China
- National Technology Innovation Center of Synthetic Biology, Tianjin 300308, China
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Mesias M, Delgado-Andrade C, Morales FJ. An updated view of acrylamide in cereal products. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100847] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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8
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Sharanagat VS, Nema PK, Singh L, Kumar A. Formation of acrylamide in microwave‐roasted sorghum and associated dietary risk. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15528] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | | | - Lochan Singh
- Contract Research Organization NIFTEM Kundli 131028 India
| | - Ankur Kumar
- Department of Basic and Applied Sciences NIFTEM Kundli 131028 India
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Esposito F, Nolasco A, Caracciolo F, Velotto S, Montuori P, Romano R, Stasi T, Cirillo T. Acrylamide in Baby Foods: A Probabilistic Exposure Assessment. Foods 2021; 10:2900. [PMID: 34945452 PMCID: PMC8701054 DOI: 10.3390/foods10122900] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 11/12/2021] [Accepted: 11/19/2021] [Indexed: 01/24/2023] Open
Abstract
Acrylamide (also known as 2-propenamide) (AA) is a toxicant that develops in food during high-temperature cooking, and its occurrence is common in biscuits and baked snacks. AA is known for its in vivo neurotoxic and carcinogenic effects, and it is considered a potential carcinogen for humans. Infants may be exposed to AA as early as during weaning through baked food such as biscuits. This study set out to ascertain the concentration of AA in food products intended for infants to assess the dietary exposure to this food contaminant. AA levels were determined through GC/MS and bromination, and dietary exposure was evaluated by a probabilistic method based on Monte Carlo simulation. The results showed that the probability of a carcinogenic exposure is 94%, 92%, and 87%, respectively, for 6-, 12-, and 18-months infants, suggesting the need to delay the introduction of baked products in the diet of weaned infants. It should be noted, however, that these conclusions were drawn considering the biscuits as the primary source of exposure.
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Affiliation(s)
- Francesco Esposito
- Department of Public Health, University of Naples Federico II, Via Sergio Pansini, 5, 80131 Naples, Italy;
| | - Agata Nolasco
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, 80055 Naples, Italy; (A.N.); (F.C.); (R.R.); (T.C.)
| | - Francesco Caracciolo
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, 80055 Naples, Italy; (A.N.); (F.C.); (R.R.); (T.C.)
| | - Salvatore Velotto
- Department of Promotion of Human Sciences and the Quality of Life, University of Study of Roma San Raffaele, Via di Val Cannuta, 247, 00166 Roma, Italy;
| | - Paolo Montuori
- Department of Public Health, University of Naples Federico II, Via Sergio Pansini, 5, 80131 Naples, Italy;
| | - Raffaele Romano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, 80055 Naples, Italy; (A.N.); (F.C.); (R.R.); (T.C.)
| | - Tommaso Stasi
- Department of Science and Technology, Newton Consulting Srl, 80146 Naples, Italy;
| | - Teresa Cirillo
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, 80055 Naples, Italy; (A.N.); (F.C.); (R.R.); (T.C.)
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Alam S, Augustine S, Narayan T, Luong JHT, Malhotra BD, Khare SK. A Chemosensor Based on Gold Nanoparticles and Dithiothreitol (DTT) for Acrylamide Electroanalysis. NANOMATERIALS (BASEL, SWITZERLAND) 2021; 11:2610. [PMID: 34685051 PMCID: PMC8540553 DOI: 10.3390/nano11102610] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/21/2021] [Revised: 09/22/2021] [Accepted: 10/01/2021] [Indexed: 02/01/2023]
Abstract
Rapid and simple electroanalysis of acrylamide (ACR) was feasible by a gold electrode modified with gold nanoparticles (AuNPs) and dithiothreitol (DTT) with enhanced detection sensitivity and selectivity. The roughness of bare gold (Au) increased from 0.03 μm to 0.04 μm when it was decorated with AuNPs. The self-assembly between DTT and AuNPs resulted in a surface roughness of 0.09 μm. The DTT oxidation occurred at +0.92 V. The Au/AuNPs/DTT surface exhibited a surface roughness of 0.24 μm after its exposure to ACR with repeated analysis. SEM imaging illustrated the formation of a polymer layer on the Au/AuNPs/DTT surface. Surface plasmon resonance analysis confirmed the presence of AuNPs and DTT on the gold electrode and the binding of ACR to the electrode's active surface area. The peak area obtained by differential pulse voltammetry was inversely proportional to the ACR concentrations. The limit of detection (LOD) and the limit of quantitation (LOQ) were estimated to be 3.11 × 10-9 M and 1 × 10-8 M, respectively, with wide linearity ranging from 1 × 10-8 M to 1 × 10-3 M. The estimated levels of ACR in potato chips and coffee samples by the sensor were in agreement with those of high-performance liquid chromatography.
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Affiliation(s)
- Shahenvaz Alam
- Enzyme and Microbial Biochemistry Laboratory, Department of Chemistry, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016, India;
| | - Shine Augustine
- Nanobioelectronic Laboratory, Department of Biotechnology, Delhi Technological University, Shahbad Daulatpur, Bawana, New Delhi 110042, India; (S.A.); (T.N.); (B.D.M.)
| | - Tarun Narayan
- Nanobioelectronic Laboratory, Department of Biotechnology, Delhi Technological University, Shahbad Daulatpur, Bawana, New Delhi 110042, India; (S.A.); (T.N.); (B.D.M.)
| | - John H. T. Luong
- School of Chemistry, University College Cork, T12 YN60 Cork, Ireland; or
| | - Bansi Dhar Malhotra
- Nanobioelectronic Laboratory, Department of Biotechnology, Delhi Technological University, Shahbad Daulatpur, Bawana, New Delhi 110042, India; (S.A.); (T.N.); (B.D.M.)
| | - Sunil K. Khare
- Enzyme and Microbial Biochemistry Laboratory, Department of Chemistry, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016, India;
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Inhibitory effect of polysaccharides on acrylamide formation in chemical and food model systems. Food Chem 2021; 363:130213. [PMID: 34126568 DOI: 10.1016/j.foodchem.2021.130213] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 05/06/2021] [Accepted: 05/25/2021] [Indexed: 11/23/2022]
Abstract
The inhibitory effect of three polysaccharides (alginate, pectin and chitosan) on acrylamide formation was investigated in chemical and fried potato food model systems, under two heating regimes (heating block and microwave). In the chemical system, acrylamide formation followed a second order reaction kinetic behaviour. Activation energies (Ea) were 17.85 and 110.78 kJ/mol for conventional and microwave heating respectively. Acrylamide content was highest at 180 °C after 60 min conventional heating (27.88 ng/ml) and 3.5 fold higher after microwave heating for 60 s (800 W, 98.02 ng/ml). Alginate (0.3% w/v) and pectin (0.2% w/v) solutions efficiently inhibited acrylamide formation by 65% and 56% respectively under conventional heating, and 36% and 30% respectively under microwave heating. Coating potatoes with alginate, pectin and chitosan (1% w/v) prior to frying dramatically inhibited acrylamide formation by 54%, 51% and 41% respectively. However only alginate and pectin slightly reduced acrylamide by 5% in the microwave.
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Cotacallapa-Sucapuca M, Vega EN, Maieves HA, Berrios JDJ, Morales P, Fernández-Ruiz V, Cámara M. Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review. Foods 2021; 10:1096. [PMID: 34063375 PMCID: PMC8156340 DOI: 10.3390/foods10051096] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/10/2021] [Accepted: 05/11/2021] [Indexed: 12/19/2022] Open
Abstract
The development of new food products obtained by extrusion processing has increased in recent years. Extrusion is used by the food industry to produce a wide variety of food products, such as ready-to-eat foods (e.g., snacks), among others. Pulses have also gained popularity as novel food ingredients in the formulation of a variety of food and food products, due to their high content of macro and micronutrients, and bioactive compounds that improve the nutritional and functional properties of the final food products. In this review, the impact of extrusion variables on proteins, carbohydrates, vitamins, phenolics and antinutritional compounds in pulses and pulse-based formulations are highlighted. Particularly, the impact of the specific mechanical energy. Also, the preservation, increase and/or reduction in those functional compounds, as a consequence of different extrusion processing conditions, are discussed.
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Affiliation(s)
- Mario Cotacallapa-Sucapuca
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain; (M.C.-S.); (E.N.V.); (H.A.M.); (P.M.); (V.F.-R.)
- Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru
| | - Erika N. Vega
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain; (M.C.-S.); (E.N.V.); (H.A.M.); (P.M.); (V.F.-R.)
| | - Helayne A. Maieves
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain; (M.C.-S.); (E.N.V.); (H.A.M.); (P.M.); (V.F.-R.)
- Faculdade de Nutrição, Universidade Federal de Pelotas, Rua Gomes Carneiro nº 01, Pelotas 96010-610, RS, Brazil
| | | | - Patricia Morales
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain; (M.C.-S.); (E.N.V.); (H.A.M.); (P.M.); (V.F.-R.)
| | - Virginia Fernández-Ruiz
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain; (M.C.-S.); (E.N.V.); (H.A.M.); (P.M.); (V.F.-R.)
| | - Montaña Cámara
- Nutrition and Food Science Department, Pharmacy Faculty, Complutense University of Madrid (UCM), Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain; (M.C.-S.); (E.N.V.); (H.A.M.); (P.M.); (V.F.-R.)
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Chen Z, Chen Y, Xue Z, Gao X, Jia Y, Wang Y, Lu Y, Zhang J, Zhang M, Chen H. Insight into the inactivation mechanism of soybean Bowman-Birk trypsin inhibitor (BBTI) induced by epigallocatechin gallate and epigallocatechin: Fluorescence, thermodynamics and docking studies. Food Chem 2020; 303:125380. [DOI: 10.1016/j.foodchem.2019.125380] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Revised: 08/13/2019] [Accepted: 08/17/2019] [Indexed: 11/29/2022]
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Crawford LM, Kahlon TS, Chiu MCM, Wang SC, Friedman M. Acrylamide Content of Experimental and Commercial Flatbreads. J Food Sci 2019; 84:659-666. [PMID: 30730568 DOI: 10.1111/1750-3841.14456] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2018] [Revised: 12/20/2018] [Accepted: 01/07/2019] [Indexed: 01/19/2023]
Abstract
Acrylamide, formed in baked and fried plant-based foods, is reported to induce numerous adverse effects in cells, animals, and humans. Examples from the literature show that processed potato- and cereal-based products are two major food types that seem to contribute the highest amounts of acrylamide to the diet worldwide. To meet both the demand for gluten-free products and the interest in alternative grains, we previously developed recipes for flatbreads using a variety of different grains. In this study, we determined the acrylamide content of 15 experimental flatbreads made from a variety of flours and 21 commercial flatbreads. The application of a validated, highly sensitive HPLC/MS method revealed that flatbreads made with the following flours baked at 195.5 °C for 2 min had very low (<10 μg/kg) levels of acrylamide: brown rice, buckwheat, cornmeal, millet, oat, and quinoa. The acrylamide levels of the following flatbreads were 14 to 59 μg/kg: rye, sorghum, soy, wheat, commercial pita, pita crackers, pizza, naan, and lavash. Wheat-based matzo breads, which are rapidly baked to a crisp texture at high heat (∼400 °C), contained 101 to 504 μg/kg acrylamide. Potato-based products were some of the highest of the products tested, ranging from 153 (potato pancakes) to 2,070 (potato-containing gluten-free matzos) μg/kg acrylamide. Except for the potato-containing products, the flatbreads made in this study were lower in acrylamide content (<3 to 21.3 μg/kg) than any of the commercial products tested. Of these experimental flatbreads, wheat- and sorghum-based products were the highest. Flatbreads from alternative grains can result in gluten-free products with high nutritional value and less acrylamide. PRACTICAL APPLICATION: Acrylamide formation is dependent on both the composition of the food product and the method of cooking. Flatbreads have the potential to be high in acrylamide due to cooking methods which lead to the development of desirable browning products. Flatbreads developed in this study using alternative and ancient grains were mostly lower in acrylamide content than their wheat counterpart, suggesting that they can serve as a low-acrylamide, gluten-free functional food.
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Affiliation(s)
- Lauren M Crawford
- Dept. of Food Science and Technology, Univ. of California, Davis, CA, 95616, U.S.A
| | - Talwinder S Kahlon
- Healthy Processed Foods Research, Western Regional Research Center, Agricultural Research Service, United States Dept. of Agriculture, Albany, CA, 94710, U.S.A
| | - Mei-Chen M Chiu
- Healthy Processed Foods Research, Western Regional Research Center, Agricultural Research Service, United States Dept. of Agriculture, Albany, CA, 94710, U.S.A
| | - Selina C Wang
- Dept. of Food Science and Technology, Univ. of California, Davis, CA, 95616, U.S.A
| | - Mendel Friedman
- Healthy Processed Foods Research, Western Regional Research Center, Agricultural Research Service, United States Dept. of Agriculture, Albany, CA, 94710, U.S.A
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