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Žilić S, Nikolić V, Mogol BA, Hamzalıoğlu A, Taş NG, Kocadağlı T, Simić M, Gökmen V. Acrylamide in Corn-Based Thermally Processed Foods: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:4165-4181. [PMID: 35357820 PMCID: PMC9011392 DOI: 10.1021/acs.jafc.1c07249] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Widely consumed thermally processed corn-based foods can have a great contribution to acrylamide dietary intake, thus bearing a high public health risk and requiring attention and application of strategies for its reduction. This paper reviews the literature on the acrylamide content of corn-based food products present in the market around the world. The potential of corn for acrylamide formation due to its content of free asparagine and reducing sugars is described. Human exposure to acrylamide from corn-based foods is also discussed. The content of acrylamide in corn/tortilla chips, popcorn, and corn flakes, as widely consumed products all over the world, is reported in the literature to be between 5 and 6360 μg/kg, between <LOD and 2220 μg/kg and between <LOD and 1186 μg/kg, respectively. Although these products are important acrylamide sources in the common diet of all age populations, higher intake values occurred among younger generations.
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Affiliation(s)
- Slađana Žilić
- Maize
Research Institute, Group of Food Technology
and Biochemistry, Slobodana
Bajića 1, 11185 Belgrad- Zemun, Serbia
| | - Valentina Nikolić
- Maize
Research Institute, Group of Food Technology
and Biochemistry, Slobodana
Bajića 1, 11185 Belgrad- Zemun, Serbia
| | - Burçe Ataç Mogol
- Food
Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Aytül Hamzalıoğlu
- Food
Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Neslihan Göncüoğlu Taş
- Food
Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Tolgahan Kocadağlı
- Food
Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Marijana Simić
- Maize
Research Institute, Group of Food Technology
and Biochemistry, Slobodana
Bajića 1, 11185 Belgrad- Zemun, Serbia
| | - Vural Gökmen
- Food
Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
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Valderrama Bravo MDC, Sánchez Lara MJ, Contreras Padilla M, Pahua Ramos ME, Jiménez Ambriz S. Effect of wet grinding and drying of the nixtamal on physicochemical, morphologic, and vibrational properties of flours and rheological changes of masa. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15415] [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)
- María del Carmen Valderrama Bravo
- Departamento de Ingeniería y Tecnología Facultad de Estudios Superiores Cuautitlán Universidad Nacional Autónoma de México (UNAM) Cuautitlán Izcalli Mexico
- Departamento de Matemáticas Facultad de Estudios Superiores Cuautitlán Universidad Nacional Autónoma de México (UNAM) Cuautitlán Izcalli Mexico
| | - Miguel Joaquín Sánchez Lara
- Departamento de Ingeniería y Tecnología Facultad de Estudios Superiores Cuautitlán Universidad Nacional Autónoma de México (UNAM) Cuautitlán Izcalli Mexico
| | - Margarita Contreras Padilla
- Centro Académico de Innovación y Desarrollo de Productos. Facultad de Ingeniería Universidad Autónoma de Querétaro Santiago de Querétaro Mexico
| | - María Elena Pahua Ramos
- Departamento de Ciencias Químicas Facultad de Estudios Superiores Cuautitlán Universidad Nacional Autónoma de México (UNAM) Cuautitlán Izcalli Mexico
| | - Sergio Jiménez Ambriz
- Unidad de Investigación de Granos y Semillas Facultad de Estudios Superiores Cuautitlán Universidad Nacional Autónoma de México (UNAM) Cuautitlán Izcalli Mexico
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Farinde EO, Dauda TO, Obatolu VA. Heteroscedasticity analysis of nixtamalization effect on nutrients, digestibility, and functional properties of quality protein maize and indigenous local maize flour. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Elizabeth O. Farinde
- Agricultural Value Addition Programme, Institute of Agricultural Research and Training Obafemi Awolowo University Ibadan Nigeria
| | - Taofik O. Dauda
- South West Farming Systems Research and Extension Programme, Institute of Agricultural Research and Training Obafemi Awolowo University Ibadan Nigeria
| | - Veronica A. Obatolu
- Agricultural Value Addition Programme, Institute of Agricultural Research and Training Obafemi Awolowo University Ibadan Nigeria
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Escalante-Aburto A, Mariscal-Moreno RM, Santiago-Ramos D, Ponce-García N. An Update of Different Nixtamalization Technologies, and Its Effects on Chemical Composition and Nutritional Value of Corn Tortillas. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1649693] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
| | - Rosa María Mariscal-Moreno
- Departamento de Ingeniería Industrial, Universidad Politécnica de Francisco I. Madero, Tepatepec, México
| | | | - Néstor Ponce-García
- Facultad de Ciencias Agrícolas, UAEMex Campus Universitario “El Cerrillo”, Toluca, Estado de México
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Oduntan AO, Arueya GL. Design, formulation, and characterization of a potential ‘whole food’ using fibre rich orange (Citrus sinensis Lin) pomace as base. ACTA ACUST UNITED AC 2019. [DOI: 10.1016/j.bcdf.2018.10.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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6
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Robles-Ozuna L, Ochoa-Martínez L, Morales-Castro J, Gallegos-Infante J, Quintero-Ramos A, Madera-Santana T. Effect of nixtamalization conditions ultrasound assisted on some physicochemical, structural and quality characteristics in maize used for pozole. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1110201] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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7
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Ramírez-Moreno E, Cordoba-Díaz M, de Cortes Sánchez-Mata M, Marqués CD, Goñi I. The addition of cladodes (Opuntia ficus indica L. Miller) to instant maize flour improves physicochemical and nutritional properties of maize tortillas. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.12.021] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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8
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Jiménez-Pérez C, Ramírez-Romero G, Morán-Bañuelos SH. Instant Flour From Red and Blue Nixtamalized Maize: Production and Textural Properties of Tortilla. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12206] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Carlos Jiménez-Pérez
- Department of Biotechnology; Metropolitan Autonomous University-Iztapalapa; México City C.P. 09340 México
| | - Gerardo Ramírez-Romero
- Department of Biotechnology; Metropolitan Autonomous University-Iztapalapa; México City C.P. 09340 México
| | - Sara Hirán Morán-Bañuelos
- Department of Biotechnology; Metropolitan Autonomous University-Iztapalapa; México City C.P. 09340 México
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Gómez-Aldapa CA, Rangel-Vargas E, Cruz Gálvez AM, Román-Gutiérrez AD, Castro-Rosas J. Presence of coliform bacteria, fecal coliforms, Escherichia coli and Salmonella on corn tortillas in central Mexico. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.11.035] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Aparicio-Saguilan A, Osorio-Díaz P, Agama-Acevedo E, Islas-Hernández J, Bello-Perez L. Tortilla added with unripe banana and cassava flours: chemical composition and starch digestibility. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2012.760653] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Saadatmandi A, Elahi M, Farhoosh R, Karimi M. The effect of sugar beet fiber addition on the chemical properties of tortilla chips. SUGAR INDUSTRY-ZUCKERINDUSTRIE 2012. [DOI: 10.36961/si13034] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
The incorporation of sugar beet fiber (0–5%) to tortilla chips and the effects on the chemical and sensory properties were studied. Addition of sugar beet fiber (SBF) led to an increasing of water absorption capacity, ash content and darkness while lowering the protein content and oil absorption. Sensory evaluation showed that the overall acceptability of tortilla chips reduces if adding more than 2% SBF.
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12
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Campechano Carrera EM, de Dios Figueroa Cárdenas J, Arámbula Villa G, Martínez Flores HE, Jiménez Sandoval SJ, Luna Bárcenas JG. New ecological nixtamalisation process for tortilla production and its impact on the chemical properties of whole corn flour and wastewater effluents. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02878.x] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Vaca-García VM, Martínez-Rueda CG, Mariezcurrena-Berasain MD, Dominguez-Lopez A. Functional properties of tortillas with triticale flour as a partial substitute of nixtamalized corn flour. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.01.024] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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15
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Afoakwa EO, Aidoo PR, Adjonu R. Effect of spontaneous fermentation and amylase-rich flour on the nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize. Int J Food Sci Nutr 2010; 61:256-71. [DOI: 10.3109/09637480903379460] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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16
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Rendón-Villalobos J, Bello-Pérez L, Agama-Acevedo E, Islas-Hernández J, Osorio-Díaz P, Tovar J. Composition and characteristics of oil extracted from flaxseed-added corn tortilla. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.03.080] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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