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Santiago-Mora P, Skinner M, Hendricks A, Rimkus T, Meyer B, Gratzek J, Pu S, Woodbury L, Bond L, McDougal O. Pulsed electric field effect on acrylamide reduction and quality attributes of continuous-style Lamoka potato chips. Heliyon 2024; 10:e31790. [PMID: 38873662 PMCID: PMC11170098 DOI: 10.1016/j.heliyon.2024.e31790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2024] [Revised: 05/10/2024] [Accepted: 05/22/2024] [Indexed: 06/15/2024] Open
Abstract
Potato chips are a popular snack, well-liked because of their texture-flavor combination. Potato chips are made by frying slices of potato in vegetable oil to achieve a crispy texture. Frying potato slices initiates the Maillard reaction, resulting in chemical changes that enhance taste, color, and texture, but also undesired acrylamides, which are suspected carcinogens. The application of pulsed electric field (PEF) technology is commonly used in French fry processing operations to prolong cutting blade sharpness and reduce waste, energy consumption, and water usage. Despite these attributes, PEF systems have not yet gained widespread adoption by potato chip producers. In the current study, Lamoka potatoes were PEF-treated prior to continuous frying into potato chips. The effect of specific energy at 0.75 kJ/kg (Low-PEF) and 1.5 kJ/kg (High-PEF) and electric field strength of 1 kV/cm, frequency of 24 kV, and pulse width of 6 μs versus untreated (control) samples was studied, then batches of 250 g of slices were fried at 170 °C or 185 °C for two frying times to obtain potato chips with acrylamide levels below the California Proposition 65 limit (275 ng/g). The Lamoka potato chip product quality metrics that were assessed include moisture, fat, reducing sugars, asparagine, acrylamide, chip color, and texture. PEF treatment of Lamoka potatoes resulted in chips fried in 10 % less time, lower oil content by 8 %, and a decrease of reducing sugars by 19.2 %, asparagine by 42.0 %, and acrylamide by 28.9 %. The PEF fried chips were lighter in color but maintained textural attributes compared to continuous frying cooking. The process of frying potato slices at 170 °C for 150 s with High-PEF yielded potato chips with acrylamide content below the California Proposition 65 limit; which speaks to the health implications for consumers and the quality and safety of these chips.
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Affiliation(s)
- Priscila Santiago-Mora
- Department of Chemistry and Biochemistry, Food and Dairy Innovation Center, Boise State University, 1910 W University Dr, Boise, ID, 83725, USA
| | - Mark Skinner
- Department of Chemistry and Biochemistry, Food and Dairy Innovation Center, Boise State University, 1910 W University Dr, Boise, ID, 83725, USA
| | - Alyssa Hendricks
- Department of Chemistry and Biochemistry, Food and Dairy Innovation Center, Boise State University, 1910 W University Dr, Boise, ID, 83725, USA
| | - Tauras Rimkus
- Department of Chemistry and Biochemistry, Food and Dairy Innovation Center, Boise State University, 1910 W University Dr, Boise, ID, 83725, USA
| | - Brian Meyer
- Food Physics, 8512 W Elisa St, Boise, ID, 83709, USA
| | - Jim Gratzek
- Food Physics, 8512 W Elisa St, Boise, ID, 83709, USA
| | - Shin Pu
- Biomolecular Research Center, Boise State University, 1910 W University Dr, Boise, ID, 83725, USA
| | - Luke Woodbury
- Biomolecular Research Center, Boise State University, 1910 W University Dr, Boise, ID, 83725, USA
| | - Laura Bond
- Biomolecular Research Center, Boise State University, 1910 W University Dr, Boise, ID, 83725, USA
| | - Owen McDougal
- Department of Chemistry and Biochemistry, Food and Dairy Innovation Center, Boise State University, 1910 W University Dr, Boise, ID, 83725, USA
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2
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Zhu RG, Sun SC, Li YF, Zang H, Sun XY, Wei J, Song LF, Li TJ, Wang YX, Ning C, Shang FF. Comparative effects of pectin and hydrolyzed pectin coating as pre-frying treatments on acrylamide formation in potato chips. Int J Biol Macromol 2024; 269:132015. [PMID: 38697432 DOI: 10.1016/j.ijbiomac.2024.132015] [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: 03/07/2024] [Revised: 04/06/2024] [Accepted: 04/29/2024] [Indexed: 05/05/2024]
Abstract
This study aimed to compare the effects of pectin and hydrolyzed pectin coating as pre-frying treatments on acrylamide content and quality characteristics of fried potato chips. The hydrolyzed pectin with molecular weight (Mw) of 8.81 ± 0.49 kDa was obtained through partial degradation of pectin (Mw: 747.57 ± 6.73 kDa) using pectinase. Results showed that both pectin and hydrolyzed pectin coating significantly inhibited acrylamide formation and inhibition rates exceeded 90 %. Hydrolyzed pectin had stronger inhibitory activity against acrylamide formation than pectin, especially when the concentration of hydrolyzed pectin was >2 %, its inhibitory rate exceeded 95 %. Compared to pectin coating, hydrolyzed pectin coating endow fried potato chips with smaller browning, higher crispness, less moisture but higher oil content. Overall, hydrolyzed pectin had better application prospects than pectin in inhibiting acrylamide formation of fried potato chips.
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Affiliation(s)
- Ru-Gang Zhu
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China; College of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China.
| | - Shi-Chuang Sun
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Yi-Fang Li
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Hui Zang
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Xiao-Yi Sun
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Jie Wei
- School of Life Science, Liaoning University, Shenyang 110036, China
| | - Li-Feng Song
- Institute for Cadre of Liaoning Economic Management, Shenyang 110122, China
| | - Tie-Jing Li
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Yu-Xiao Wang
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Cong Ning
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China.
| | - Fei-Fei Shang
- College of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
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Nateghi L, Hosseini E, Fakheri MA. The effect of cold atmospheric plasma pretreatment on oil absorption, acrylamide content and sensory characteristics of deep-fried potato strips. Food Chem X 2024; 21:101194. [PMID: 38379802 PMCID: PMC10876579 DOI: 10.1016/j.fochx.2024.101194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 02/01/2024] [Accepted: 02/02/2024] [Indexed: 02/22/2024] Open
Abstract
This study investigated the impact of 60 kV Cold Atmospheric Plasma (CAP) pretreatment for varying durations (5, 10, and 15 min) on potato strip characteristics before and after frying, emphasizing oil uptake, acrylamide formation. Potato samples treated with cap showed significantly better physicochemical characteristics. Scanning electron microscopy revealed deformation of cell wall due to CAP treatment. Fourier-transform infrared spectroscopy indicated structural changes, while X-ray diffraction analysis suggested that starch remained amorphous state in CAP-pretreated samples. Post-frying, CAP-treated potato strips exhibited altered oil distribution with reduced absorption, possibly due to microstructural changes. CAP substantially reduced acrylamide formation during frying by degrading asparagine and inactivating amylase. CAP affected strip color, with increased brightness and decreased redness and yellowness after 14 days. Sensory evaluation showed no significant difference, with prolonged CAP-treated strips receiving higher overall acceptability scores. These findings highlight CAP as a non-thermal technology to enhance fried potato product quality and safety.
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Affiliation(s)
- Leila Nateghi
- Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
| | - Elahesadat Hosseini
- Department of Chemical Engineering, Payame Noor University, Tehran, Iran
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohammad Ali Fakheri
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
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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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5
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Joshi D, Patel H, Suthar S, Patel DH, Kikani BA. Evaluation of the efficiency of thermostable L-asparaginase from B. licheniformis UDS-5 for acrylamide mitigation during preparation of French fries. World J Microbiol Biotechnol 2024; 40:92. [PMID: 38345704 DOI: 10.1007/s11274-024-03907-1] [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: 09/29/2023] [Accepted: 01/23/2024] [Indexed: 02/15/2024]
Abstract
A thermostable L-asparaginase was produced from Bacillus licheniformis UDS-5 (GenBank accession number, OP117154). The production conditions were optimized by the Plackett Burman method, followed by the Box Behnken method, where the enzyme production was enhanced up to fourfold. It secreted L-asparaginase optimally in the medium, pH 7, containing 0.5% (w/v) peptone, 1% (w/v) sodium chloride, 0.15% (w/v) beef extract, 0.15% (w/v) yeast extract, 3% (w/v) L-asparagine at 50 °C for 96 h. The enzyme, with a molecular weight of 85 kDa, was purified by ion exchange chromatography and size exclusion chromatography with better purification fold and percent yield. It displayed optimal catalysis at 70 °C in 20 mM Tris-Cl buffer, pH 8. The purified enzyme also exhibited significant salt tolerance too, making it a suitable candidate for the food application. The L-asparaginase was employed at different doses to evaluate its ability to mitigate acrylamide, while preparing French fries without any prior treatment. The salient attributes of B. licheniformis UDS-5 L-asparaginase, such as greater thermal stability, salt stability and acrylamide reduction in starchy foods, highlights its possible application in the food industry.
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Affiliation(s)
- Disha Joshi
- Department of Biological Sciences, P. D. Patel Institute of Applied Sciences, Charotar University of Science and Technology, CHARUSAT Campus, Changa, Gujarat, 388 421, India
| | - Harsh Patel
- Department of Biological Sciences, P. D. Patel Institute of Applied Sciences, Charotar University of Science and Technology, CHARUSAT Campus, Changa, Gujarat, 388 421, India
| | - Sadikhusain Suthar
- Department of Biological Sciences, P. D. Patel Institute of Applied Sciences, Charotar University of Science and Technology, CHARUSAT Campus, Changa, Gujarat, 388 421, India
| | - Darshan H Patel
- Department of Biological Sciences, P. D. Patel Institute of Applied Sciences, Charotar University of Science and Technology, CHARUSAT Campus, Changa, Gujarat, 388 421, India.
| | - Bhavtosh A Kikani
- Department of Biological Sciences, P. D. Patel Institute of Applied Sciences, Charotar University of Science and Technology, CHARUSAT Campus, Changa, Gujarat, 388 421, India.
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6
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Kumar V, Kumar R, Sharma S, Shah A, Chaturvedi CP, Verma D. Cloning, expression, and characterization of a novel thermo-acidophilic l-asparaginase of Pseudomonas aeruginosa CSPS4. 3 Biotech 2024; 14:54. [PMID: 38282912 PMCID: PMC10808081 DOI: 10.1007/s13205-024-03916-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Accepted: 01/03/2024] [Indexed: 01/30/2024] Open
Abstract
In the present investigation, a soil isolate Pseudomonas aeruginosa CSPS4 was used for retrieving the l-asparaginase encoding gene (Asn_PA) of size 1089 bp. The gene was successfully cloned into the pET28a (+) vector and expressed into E. coli BL21(DE3) for characterization of the protein. The recombinant rAsn_PA enzyme was purified by affinity chromatography using Ni-NTA2+ resins. Molecular weight analysis using SDS-PAGE unveiled rAsn_PA as a monomeric protein of molecular weight ~ 35 kDa. On characterization, the recombinant rAsn_PA showed optimum pH and temperature of 6.0 and 60 °C, respectively, along with significant stability at 50-70 °C, along with 50% residual activity at 80 °C after 3 h of incubation. Similarly, the rAsn_PA exhibited asparaginase activity over a broad pH range between 4 and 8. The enzyme was not significantly inhibited in the presence of detergents. The rAsn_PA was grouped into the asparaginase-glutaminase family II due to the glutaminase activity. The purified rAsn_PA showed antitumor activity by exhibiting a cytotoxic effect on three different cell lines, where IC50 of purified rAsn_PA was 2.3 IU, 3.7 IU, and 20.5 IU for HL-60, MOLM-13, and K-562 cell lines, respectively. Thus, recombinant rAsn_PA of P. aeruginosa CSPS4 may also be explored as an antitumor agent after reducing or minimizing the glutaminase activity. Thermo-acidophilic properties of rAsn_PA make it a novel enzyme that needs to be further investigated.
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Affiliation(s)
- Vinay Kumar
- Department of Environmental Microbiology, School of Earth and Environmental Sciences, Babasaheb Bhimrao Ambedkar University, Lucknow, 226025 India
| | - Ravi Kumar
- Department of Biological Sciences and Engineering, Netaji Subhas University of Technology, Dwarka, New Delhi, India
- Department of Applied Sciences and Humanities (Faculty of Technology), University of Delhi, Delhi, India
| | - Shilpa Sharma
- Department of Biological Sciences and Engineering, Netaji Subhas University of Technology, Dwarka, New Delhi, India
- Department of Applied Sciences and Humanities (Faculty of Technology), University of Delhi, Delhi, India
| | - Arunim Shah
- Stem Cell Research Centre, Department of Hematology, Sanjay Gandhi Post Graduate Institute of Medical Sciences, Lucknow, India
| | - Chandra Prakash Chaturvedi
- Stem Cell Research Centre, Department of Hematology, Sanjay Gandhi Post Graduate Institute of Medical Sciences, Lucknow, India
| | - Digvijay Verma
- Department of Environmental Microbiology, School of Earth and Environmental Sciences, Babasaheb Bhimrao Ambedkar University, Lucknow, 226025 India
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7
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El-Sayed ASA, Elghamry HN, Yassin MA. Biochemical Characterization of Thermostable Acrylamide Amidohydrolase from Aspergillus fumigatus with Potential Activity for Acrylamide Degradation in Various Food Products. Curr Microbiol 2023; 81:30. [PMID: 38052960 PMCID: PMC10698087 DOI: 10.1007/s00284-023-03544-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Accepted: 10/30/2023] [Indexed: 12/07/2023]
Abstract
Acrylamide is the major by-product of the Maillard reactions in foods with the overheating processes of L-asparagine-rich foods with reducing sugars that usually allied with neurotoxicity and carcinogenicity. Several approaches have been used to prevent the formation of acrylamide, however, degrading the already formed acrylamide in foods remains unequivocal. Acrylamide hydrolyzing enzyme "amidohydrolase" is one of the most promising enzymes for acrylamide degradation in foods. So, amidohydrolase "amidase" from thermotolerant Aspergillus fumigatus EFBL was purified to their electrophoretic homogeneity by gel-filtration and ion-exchange chromatography, with overall purification folds 2.8 and yield 9.43%. The apparent molecular subunit structure of the purified A. fumigatus amidase was 50 kDa, with highest activity at reaction temperature of 40 °C and pH of 7.5 The enzyme displayed a significant thermal stability as revealed from the value of T1/2 (13.37 h), and thermal denaturation rate (Kr 0.832 × 10-3 min) at 50 °C, with metalloproteinic identity. The purified enzyme had a significant activity for acrylamide degradation in various food products such as meat, cookies, potato chips, and bread as revealed from the HPLC analysis and LC-MS analysis. So, with the purified amidase, the acrylamide in the food products was degraded by about 95% to acrylic acid, ensuring the possibility of using this enzyme in abolishing the toxic acrylamide in the foods products. This is the first report exploring the potency of A. fumigatus amidase for an actual degradation of acrylamide in foods efficiently. Further biochemical analyses are ongoing to assess the affinity of this enzyme for selective hydrolyses of acrylamide in foods, without affecting the beneficial stereochemical related compounds.
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Affiliation(s)
- Ashraf S A El-Sayed
- Enzymology and Fungal Biotechnology Lab, Department of Botany and Microbiology, Faculty of Science, Zagazig University, Zagazig, 44519, Egypt.
| | - Hala N Elghamry
- Enzymology and Fungal Biotechnology Lab, Department of Botany and Microbiology, Faculty of Science, Zagazig University, Zagazig, 44519, Egypt
| | - Marwa A Yassin
- Enzymology and Fungal Biotechnology Lab, Department of Botany and Microbiology, Faculty of Science, Zagazig University, Zagazig, 44519, Egypt
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8
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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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9
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El-Sayed AA, Abdelhady MM, Jaafari SA, Alanazi TM, Mohammed AS. Impact of Some Enzymatic Treatments on Acrylamide Content in Biscuits. Processes (Basel) 2023. [DOI: 10.3390/pr11041041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023] Open
Abstract
Since its discovery in many heat-treatment foods in 2002, many efforts have been made to reduce acrylamide levels in foods. Methods to reduce acrylamide levels by reducing Maillard reaction products have been considered. However, baking cookies produces acrylamide, a carcinogenic compound. This study aimed to use a new quantitative index and formula for L-asparaginase, glucose oxidase, their 1:1 blending enzymes, baker’s yeast, and green tea powder (0.5 g/kg wheat flour) at a new proposed temperature of 37 °C for 30 min to reduce acrylamide production in biscuits and bakery products using new indicators such as asparagine reduction (%), the asparagine/acrylamide ratio, acrylamide reduction (%), and the asparagine/reducing sugar ratio. The highest acrylamide concentrations were reduced from 865 mg/kg in the blank sample (BT0) to 260 and 215 mg/kg in the mixed enzyme powder (1:1) (BT3)- and BT4-treated samples, respectively. The biscuit samples treated with 0.5 g/kg L-asparaginase reduced the acrylamide levels by approximately 67.63%, while the BT3 samples showed acrylamide levels of 69.94% and asparagine levels of 68.75% and 47%, respectively, compared with percentage in the untreated sample (blank), 95%. This percentage was 54.16% for the BT4 samples. The results showed that acrylamide was formed during baking, and all treatment samples inhibited its formation, making it possible to produce foods with low levels of acrylamide in starchy foods in the food industry at 37 °C for 30 min and preserving the quality and nutritional value of the final product. It can be used as a specialty food or functional food and protects school-agechildren, as well as youth on campus, from approximately 70–80% of their daily intake of acrylamide.
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10
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Immobilization of recombinant L-asparaginase from Geobacillus kaustophilus on magnetic MWCNT-nickel composites. Process Biochem 2023. [DOI: 10.1016/j.procbio.2023.01.021] [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: 02/04/2023]
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11
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Teper‐Bamnolker P, Roitman M, Katar O, Peleg N, Aruchamy K, Suher S, Doron‐Faigenboim A, Leibman D, Omid A, Belausov E, Andersson M, Olsson N, Fält A, Volpin H, Hofvander P, Gal‐On A, Eshel D. An alternative pathway to plant cold tolerance in the absence of vacuolar invertase activity. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2023; 113:327-341. [PMID: 36448213 PMCID: PMC10107833 DOI: 10.1111/tpj.16049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 11/10/2022] [Accepted: 11/20/2022] [Indexed: 06/16/2023]
Abstract
To cope with cold stress, plants have developed antioxidation strategies combined with osmoprotection by sugars. In potato (Solanum tuberosum) tubers, which are swollen stems, exposure to cold stress induces starch degradation and sucrose synthesis. Vacuolar acid invertase (VInv) activity is a significant part of the cold-induced sweetening (CIS) response, by rapidly cleaving sucrose into hexoses and increasing osmoprotection. To discover alternative plant tissue pathways for coping with cold stress, we produced VInv-knockout lines in two cultivars. Genome editing of VInv in 'Désirée' and 'Brooke' was done using stable and transient expression of CRISPR/Cas9 components, respectively. After storage at 4°C, sugar analysis indicated that the knockout lines showed low levels of CIS and maintained low acid invertase activity in storage. Surprisingly, the tuber parenchyma of vinv lines exhibited significantly reduced lipid peroxidation and reduced H2 O2 levels. Furthermore, whole plants of vinv lines exposed to cold stress without irrigation showed normal vigor, in contrast to WT plants, which wilted. Transcriptome analysis of vinv lines revealed upregulation of an osmoprotectant pathway and ethylene-related genes during cold temperature exposure. Accordingly, higher expression of antioxidant-related genes was detected after exposure to short and long cold storage. Sugar measurements showed an elevation of an alternative pathway in the absence of VInv activity, raising the raffinose pathway with increasing levels of myo-inositol content as a cold tolerance response.
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Affiliation(s)
- Paula Teper‐Bamnolker
- Department of Postharvest Science, Agricultural Research Organization (ARO)The Volcani InstituteRishon LeZionIsrael
| | - Marina Roitman
- Department of Postharvest Science, Agricultural Research Organization (ARO)The Volcani InstituteRishon LeZionIsrael
- The Robert H. Smith Faculty of Agriculture, Food and Environment, Institute of Plant Sciences and Genetics in AgricultureThe Hebrew University of JerusalemRehovot76100Israel
| | - Omri Katar
- Department of Postharvest Science, Agricultural Research Organization (ARO)The Volcani InstituteRishon LeZionIsrael
- The Robert H. Smith Faculty of Agriculture, Food and Environment, Institute of Plant Sciences and Genetics in AgricultureThe Hebrew University of JerusalemRehovot76100Israel
| | - Noam Peleg
- Department of Postharvest Science, Agricultural Research Organization (ARO)The Volcani InstituteRishon LeZionIsrael
- The Robert H. Smith Faculty of Agriculture, Food and Environment, Institute of Plant Sciences and Genetics in AgricultureThe Hebrew University of JerusalemRehovot76100Israel
| | - Kalaivani Aruchamy
- Department of Postharvest Science, Agricultural Research Organization (ARO)The Volcani InstituteRishon LeZionIsrael
| | - Shlomit Suher
- Department of Postharvest Science, Agricultural Research Organization (ARO)The Volcani InstituteRishon LeZionIsrael
- The Robert H. Smith Faculty of Agriculture, Food and Environment, Institute of Plant Sciences and Genetics in AgricultureThe Hebrew University of JerusalemRehovot76100Israel
| | - Adi Doron‐Faigenboim
- Institute of Plant Sciences, Agricultural Research Organization (ARO)The Volcani InstituteRishon LeZionIsrael
| | - Diana Leibman
- Department of Plant Pathology and Weed Research, Agricultural Research Organization (ARO)The Volcani InstituteRishon LeZionIsrael
| | - Ayelet Omid
- Danziger Innovations LimitedMishmar HashivaIsrael
| | - Eduard Belausov
- Department of Ornamental Horticulture, Agricultural Research Organization (ARO)The Volcani InstituteRishon LeZionIsrael
| | - Mariette Andersson
- Department of Plant BreedingSwedish University of Agricultural SciencesAlnarpSweden
| | - Niklas Olsson
- Department of Plant BreedingSwedish University of Agricultural SciencesAlnarpSweden
| | - Ann‐Sofie Fält
- Department of Plant BreedingSwedish University of Agricultural SciencesAlnarpSweden
| | - Hanne Volpin
- Danziger Innovations LimitedMishmar HashivaIsrael
| | - Per Hofvander
- Department of Plant BreedingSwedish University of Agricultural SciencesAlnarpSweden
| | - Amit Gal‐On
- Department of Plant Pathology and Weed Research, Agricultural Research Organization (ARO)The Volcani InstituteRishon LeZionIsrael
| | - Dani Eshel
- Department of Postharvest Science, Agricultural Research Organization (ARO)The Volcani InstituteRishon LeZionIsrael
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12
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Green P, Montague G, McNamara G, Davies B, Fiore A, Sturrock K, Ledbetter M, Hein I, Mantelin S, Harrower B, Knott M, Higgins S, Stott K. Fryer control strategy improvement: Towards acrylamide reduction in crisp manufacture. FOOD AND BIOPRODUCTS PROCESSING 2023. [DOI: 10.1016/j.fbp.2022.11.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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13
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Muntean E, Bărăscu N. Soluble Carbohydrates in Several Transylvanian Potato Cultivars. PLANTS (BASEL, SWITZERLAND) 2022; 12:70. [PMID: 36616199 PMCID: PMC9823692 DOI: 10.3390/plants12010070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 12/09/2022] [Accepted: 12/20/2022] [Indexed: 06/17/2023]
Abstract
This paper is the first to report the soluble carbohydrate content at harvest for eight Transylvanian potato cultivars: Christian, Cumidava, Kronstadt, Riviera, Roclas, Rustic, Tampa and Zamolxis. The aim of this study is to explore the soluble carbohydrate composition of the above-mentioned cultivars, since such quantitative information is important for breeding programs, consumers and processing units. High performance liquid chromatography was used for analysis, separations being achieved using a Prominence Shimadzu system with a refractive index detector, under isocratic conditions with a mobile phase consisting of acetonitrile: water (80:20%) delivered at 1 mL/min; baseline separations of the target analytes were accomplished with an EC 250/4 Nucleodur 100-5 NH2 RP column in less than 10 min. The carbohydrate concentrations were found to range from 24.03 mg/100 g (Zamolxis) to 76.58 mg/100 g (Riviera) for fructose, while the corresponding range was from 52.78 mg/100 g (Zamolxis) to 232.97 mg/100 g (Riviera) for glucose and from 238.41 mg/100 g (Zamolxis) to 378.45 (Cumidava) for sucrose. Chromatographic data were then subjected to chemometric analysis; the association of these complementary techniques allowed a fast selection of cultivars with low-reducing carbohydrate content for food processing purposes-the cultivars Zamolxis, Kronstadt, Christian and Roclas were outlined exhibiting both the lowest reducing carbohydrate content and the lowest sucrose content.
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Affiliation(s)
- Edward Muntean
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca, 3-5 Calea Manaştur, 400372 Cluj Napoca, Romania
| | - Nina Bărăscu
- National Institute for Research and Development for Potato and Sugar Beet Brasov, 2 Fundăturii Str., 500470 Brașov, Romania
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14
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Influence of Seasonings and Spice Essential Oils on Acrylamide Production in a Low Moisture Model System. Foods 2022; 11:foods11243967. [PMID: 36553709 PMCID: PMC9778327 DOI: 10.3390/foods11243967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 12/03/2022] [Accepted: 12/05/2022] [Indexed: 12/13/2022] Open
Abstract
Acrylamide (AA) is a typical contaminant produced during the heating process. In the present study, two seasonings (soy sauce and rice vinegar) and three spice essential oils (chive, ginger, and pepper) were added to the asparagine (Asn)/glucose (Glc) diethylene glycol model system to investigate the production of AA in a low moisture model system. The generation of AA was significantly enhanced when low levels of soy sauce (1% and 3% v/v) were added (p < 0.05). The Asn/Glc model system was heated for 15 min with 0%, 1%, or 3% (v/v) soy sauce, containing 43 mg/L, 63 mg/L, and 53 mg/L AA, respectively. However, the addition of a high level of soy sauce (5% v/v) showed significant inhibition of AA production after heating for 10 min (p < 0.05). About 36% of AA was inhibited in the Asn/Glc/soy sauce (5%) model system after heating for 15 min. The addition of low levels of rice vinegar (1% and 3% v/v) showed comprehensive effects on AA production. Nevertheless, the addition of rice vinegar at 5% v/v had an inhibitory effect on AA generation (p < 0.05). All kinds of spice essential oils promoted the production of AA (p < 0.05). There was a dose−response relationship between the level of spice essential oils and the generation of AA. This study proposes the importance of seasonings and spice essential oils for AA production in food preparation.
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15
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Health risk assessment of process-related contaminants in bread. Food Chem Toxicol 2022; 170:113482. [DOI: 10.1016/j.fct.2022.113482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 10/09/2022] [Accepted: 10/12/2022] [Indexed: 11/06/2022]
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16
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Acrylamide mitigation in foods using recombinant L-asparaginase: An extremozyme from Himalayan Pseudomonas sp. PCH182. Food Res Int 2022; 162:111936. [DOI: 10.1016/j.foodres.2022.111936] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 09/10/2022] [Accepted: 09/12/2022] [Indexed: 11/19/2022]
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17
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Wang L, Zhang F, Wang J, Wang Q, Chen X, Cheng J, Zhang Y. Machine learning prediction of dual and dose-response effects of flavone carbon and oxygen glycosides on acrylamide formation. Front Nutr 2022; 9:1042590. [DOI: 10.3389/fnut.2022.1042590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Accepted: 11/14/2022] [Indexed: 12/03/2022] Open
Abstract
IntroductionThe extensive occurrence of acrylamide in heat processing foods has continuously raised a potential health risk for the public in the recent 20 years. Machine learning emerging as a robust computational tool has been highlighted for predicting the generation and control of processing contaminants.MethodsWe used the least squares support vector regression (LS-SVR) as a machine learning approach to investigate the effects of flavone carbon and oxygen glycosides on acrylamide formation under a low moisture condition. Acrylamide was prepared through oven heating via a potato-based model with equimolar doses of asparagine and reducing sugars.ResultsBoth inhibition and promotion effects were observed when the addition levels of flavonoids ranged 1–10,000 μmol/L. The formation of acrylamide could be effectively mitigated (37.6%–55.7%) when each kind of flavone carbon or oxygen glycoside (100 μmol/L) was added. The correlations between acrylamide content and trolox-equivalent antioxidant capacity (TEAC) within inhibitory range (R2 = 0.85) had an advantage over that within promotion range (R2 = 0.87) through multiple linear regression.DiscussionTaking ΔTEAC as a variable, a LS-SVR model was optimized as a predictive tool to estimate acrylamide content (R2inhibition = 0.87 and R2promotion = 0.91), which is pertinent for predicting the formation and elimination of acrylamide in the presence of exogenous antioxidants including flavonoids.
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18
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Effects of Sodium Alginate, Pectin and Chitosan Addition on the Physicochemical Properties, Acrylamide Formation and Hydroxymethylfurfural Generation of Air Fried Biscuits. Polymers (Basel) 2022; 14:polym14193961. [PMID: 36235909 PMCID: PMC9572387 DOI: 10.3390/polym14193961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 09/12/2022] [Accepted: 09/16/2022] [Indexed: 11/17/2022] Open
Abstract
This study evaluated the effects of sodium alginate, pectin and chitosan addition (0.5–1.5%) on the physicochemical properties including pH, water activity, moisture content, color values, hardness, diameter, thickness, spread ratio, antioxidant activities and sensory scores of biscuits in air frying processing. In addition, the formation of acrylamide and hydroxymethylfurfural (HMF) were discussed. Physicochemical properties of biscuits including water content, water activity, hardness, appearance, shape, color, flavor, texture, overall acceptability, and DPPH radical scavenging activity of biscuits were not influenced significantly by the addition (0.5–1.0%) of three food hydrocolloids. The data showed that the biscuits with hydrocolloids addition had lower acrylamide contents than that of the control biscuit without hydrocolloids addition, and the reducing power of biscuits increased after adding the hydrocolloids. The highest mitigation of acrylamide formation was obtained by the chitosan addition formulation. The formation of acrylamide showed a negative correlation with the content of sodium alginate and chitosan addition, and they were effective ingredients in terms of mitigating the formation of acrylamide in biscuit formulation.
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19
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Shi W, Ma Q, Yin W, Liu T, Song Y, Chen Y, Song L, Sun H, Hu S, Liu T, Jiang R, Lv D, Song B, Wang J, Liu X. The transcription factor StTINY3 enhances cold-induced sweetening resistance by coordinating starch resynthesis and sucrose hydrolysis in potato. JOURNAL OF EXPERIMENTAL BOTANY 2022; 73:4968-4980. [PMID: 35511088 DOI: 10.1093/jxb/erac171] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Accepted: 04/27/2022] [Indexed: 06/14/2023]
Abstract
The accumulation of reducing sugars in cold-stored tubers, known as cold-induced sweetening (CIS), negatively affects potato processing quality. The starch to sugar interconversion pathways that are altered in cold-stored CIS tubers have been elucidated, but the mechanism that regulates them remains largely unknown. This study identified a CBF/DREB transcription factor (StTINY3) that enhances CIS resistance by both activating starch biosynthesis and repressing the hydrolysis of sucrose to reducing sugars in detached cold-stored tubers. Silencing StTINY3 in a CIS-resistant genotype decreased CIS resistance, while overexpressing StTINY3 in a CIS-sensitive genotype increased CIS resistance, and altering StTINY3 expression was associated with expression changes in starch resynthesis-related genes. We showed first that overexpressing StTINY3 inhibited sucrose hydrolysis by enhancing expression of the invertase inhibitor gene StInvInh2, and second that StTINY3 promoted starch resynthesis by up-regulating a large subunit of the ADP-glucose pyrophosphorylase gene StAGPaseL3, and the glucose-6-phosphate transporter gene StG6PT2. Using electrophoretic mobility shift assays, we revealed that StTINY3 is a nuclear-localized transcriptional activator that directly binds to the dehydration-responsive element/CRT cis-element in the promoters of StInvInh2 and StAGPaseL3. Taken together, these findings established that StTINY3 influences CIS resistance in cold-stored tubers by coordinately modulating the starch to sugar interconversion pathways and is a good target for improving potato processing quality.
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Affiliation(s)
- Weiling Shi
- Chongqing Key Laboratory of Biology and Genetic Breeding for Tuber and Root Crops, Engineering Research Center of South Upland Agriculture, Ministry of Education, Southwest University, Chongqing, PR China
- Key Laboratory of Horticultural Plant Biology (HZAU), Ministry of Education. Key Laboratory of Potato Biology and Biotechnology, Ministry of Agriculture and Rural Affairs, Huazhong Agricultural University, Wuhan, PR China
| | - Qiuqin Ma
- Chongqing Key Laboratory of Biology and Genetic Breeding for Tuber and Root Crops, Engineering Research Center of South Upland Agriculture, Ministry of Education, Southwest University, Chongqing, PR China
| | - Wang Yin
- Chongqing Key Laboratory of Biology and Genetic Breeding for Tuber and Root Crops, Engineering Research Center of South Upland Agriculture, Ministry of Education, Southwest University, Chongqing, PR China
| | - Tiantian Liu
- Key Laboratory of Horticultural Plant Biology (HZAU), Ministry of Education. Key Laboratory of Potato Biology and Biotechnology, Ministry of Agriculture and Rural Affairs, Huazhong Agricultural University, Wuhan, PR China
| | - Yuhao Song
- Chongqing Key Laboratory of Biology and Genetic Breeding for Tuber and Root Crops, Engineering Research Center of South Upland Agriculture, Ministry of Education, Southwest University, Chongqing, PR China
| | - Yuanya Chen
- Chongqing Key Laboratory of Biology and Genetic Breeding for Tuber and Root Crops, Engineering Research Center of South Upland Agriculture, Ministry of Education, Southwest University, Chongqing, PR China
| | - Linjin Song
- Chongqing Key Laboratory of Biology and Genetic Breeding for Tuber and Root Crops, Engineering Research Center of South Upland Agriculture, Ministry of Education, Southwest University, Chongqing, PR China
| | - Hui Sun
- Chongqing Key Laboratory of Biology and Genetic Breeding for Tuber and Root Crops, Engineering Research Center of South Upland Agriculture, Ministry of Education, Southwest University, Chongqing, PR China
| | - Shuting Hu
- Chongqing Key Laboratory of Biology and Genetic Breeding for Tuber and Root Crops, Engineering Research Center of South Upland Agriculture, Ministry of Education, Southwest University, Chongqing, PR China
| | - Tengfei Liu
- Key Laboratory of Horticultural Plant Biology (HZAU), Ministry of Education. Key Laboratory of Potato Biology and Biotechnology, Ministry of Agriculture and Rural Affairs, Huazhong Agricultural University, Wuhan, PR China
| | - Rui Jiang
- Chongqing Key Laboratory of Biology and Genetic Breeding for Tuber and Root Crops, Engineering Research Center of South Upland Agriculture, Ministry of Education, Southwest University, Chongqing, PR China
| | - Dianqiu Lv
- Chongqing Key Laboratory of Biology and Genetic Breeding for Tuber and Root Crops, Engineering Research Center of South Upland Agriculture, Ministry of Education, Southwest University, Chongqing, PR China
| | - Botao Song
- Key Laboratory of Horticultural Plant Biology (HZAU), Ministry of Education. Key Laboratory of Potato Biology and Biotechnology, Ministry of Agriculture and Rural Affairs, Huazhong Agricultural University, Wuhan, PR China
| | - Jichun Wang
- Chongqing Key Laboratory of Biology and Genetic Breeding for Tuber and Root Crops, Engineering Research Center of South Upland Agriculture, Ministry of Education, Southwest University, Chongqing, PR China
| | - Xun Liu
- Chongqing Key Laboratory of Biology and Genetic Breeding for Tuber and Root Crops, Engineering Research Center of South Upland Agriculture, Ministry of Education, Southwest University, Chongqing, PR China
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20
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Liu C, Zhang R, Vorobiev E, Grimi N. Mitigation of Acrylamide in Potato Chips by Pre-drying and Pulsed Electric Field Treatment. Front Nutr 2022; 9:919634. [PMID: 35898715 PMCID: PMC9310039 DOI: 10.3389/fnut.2022.919634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Accepted: 06/06/2022] [Indexed: 11/24/2022] Open
Abstract
The object of this work was to study the effects of preliminary vacuum drying (VD), pulsed electric field (PEF) treatment, frying temperature on color, oil uptake, and acrylamide (AA) content in fried potato chips. The results of this study indicated that an increase of frying temperature from 120 to 180°C led to a decrease of frying time of around 70% for untreated and PEF pre-treated samples. The color value of L* and a* decreased with the increase of frying temperature, and those values of the sample pre-treated by PEF were significantly higher compared to those obtained from untreated samples. The PEF pre-treatment promoted the reduction of oil content of fried samples by up to 17.6, 14.2, and 16% compared with untreated samples at the frying temperatures of 120, 150, and 180°C, respectively. Higher efficiency was observed by applying the preliminary VD in the case of the frying temperature of 150°C. Furthermore, it was revealed that PEF pre-treatment and preliminary VD application lead to a synergetic effect on the reduction of AA content in potato chips. For example, with the initial moisture ratio of 0.5, pre-dried by VD and pre-treated by PEF, the AA content was noticeably decreased from 2,220 to 311 μg/kg compared to untreated and undehydrated samples at the frying temperature of 150°C. Our findings provide reference for a new pre-treatment to mitigate AA formation and to improve the quality of potato chips.
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Affiliation(s)
- Caiyun Liu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
- ESCOM, TIMR (Transformations Intégrées de la Matière Renouvelable), Centre de Recherche Royallieu, Université de Technologie de Compiègne, Compiègne, France
| | - Rui Zhang
- National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Eugene Vorobiev
- ESCOM, TIMR (Transformations Intégrées de la Matière Renouvelable), Centre de Recherche Royallieu, Université de Technologie de Compiègne, Compiègne, France
| | - Nabil Grimi
- ESCOM, TIMR (Transformations Intégrées de la Matière Renouvelable), Centre de Recherche Royallieu, Université de Technologie de Compiègne, Compiègne, France
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21
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Gil M, Gallego V, Jaramillo Y, Gil M, Uribe D. Advances on Acrylamide in cocoa and its derivates: a challenge to control from postharvest to the industrialization. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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22
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Orsák M, Kotíková Z, Podhorecká K, Lachman J, Kasal P. Acrylamide formation in red-, purple- and yellow-fleshed potatoes by frying and baking. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104529] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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23
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Kumari A, Bhattacharya B, Agarwal T, Paul V, Chakkaravarthi S. Integrated approach towards acrylamide reduction in potato-based snacks: A critical review. Food Res Int 2022; 156:111172. [DOI: 10.1016/j.foodres.2022.111172] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 03/16/2022] [Accepted: 03/17/2022] [Indexed: 01/08/2023]
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24
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Thermostable Chitosan-L-Asparaginase conjugate from Aspergillus fumigatus is a novel structurally stable composite for abolishing acrylamide formation in French fried potatoes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113494] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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25
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Johny TK, Puthusseri RM, Saidumohamed BE, Sheela UB, Puthusseri SP, Sasidharan RS, Bhat SG. Appraisal of cytotoxicity and acrylamide mitigation potential of L-asparaginase SlpA from fish gut microbiome. Appl Microbiol Biotechnol 2022; 106:3583-3598. [PMID: 35579684 DOI: 10.1007/s00253-022-11954-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 04/27/2022] [Accepted: 05/03/2022] [Indexed: 11/29/2022]
Abstract
L-asparaginase catalyzes the hydrolysis of L-asparagine to L-aspartic acid and ammonia. It has application in the treatment of acute lymphoblastic leukemia in children, as well as in other malignancies, in addition to its role as a food processing aid for the mitigation of acrylamide formation in the baking industry. Its use in cancer chemotherapy is limited due to problems such as its intrinsic glutaminase activity and associated side effects, leading to an increased interest in the search for novel L-asparaginases without L-glutaminase activity. This study reports the cloning and expression of an L-asparaginase contig obtained from whole metagenome shotgun sequencing of Sardinella longiceps gut microbiota. Purified recombinant glutaminase-free L-asparaginase SlpA was a 74 kDa homodimer, with maximal activity at pH 8 and 30 °C. Km and Vmax of SlpA were determined to be 3.008 mM and 0.014 mM/min, respectively. SlpA displayed cytotoxic activity against K-562 (chronic myeloid leukemia) and MCF-7 (breast cancer) cell lines with IC50 values of 0.3443 and 2.692 U/mL, respectively. SlpA did not show any cytotoxic activity against normal lymphocytes and was proved to be hemocompatible. Pre-treatment of biscuit and bread dough with different concentrations of SlpA resulted in a clear, dose-dependent reduction of acrylamide formation during baking. KEY POINTS: • Cloned and expressed L-asparaginase (SlpA) from fish gut microbiota • Purified SlpA displayed good cytotoxicity against K-562 and MCF-7 cell lines • SlpA addition caused a significant reduction of acrylamide formation during baking.
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Affiliation(s)
- Tina Kollannoor Johny
- Department of Biotechnology, Cochin University of Science and Technology, Cochin, Kerala, 682022, India
| | - Rinu Madhu Puthusseri
- Department of Biotechnology, Cochin University of Science and Technology, Cochin, Kerala, 682022, India
| | | | | | - Saipriya Parol Puthusseri
- Department of Biotechnology, Cochin University of Science and Technology, Cochin, Kerala, 682022, India
| | - Raghul Subin Sasidharan
- Department of Zoology, Government College Kariavattom, University of Kerala, Thiruvananthapuram, Kerala, 695581, India
| | - Sarita Ganapathy Bhat
- Department of Biotechnology, Cochin University of Science and Technology, Cochin, Kerala, 682022, India.
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26
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Nguyen KH, Fromberg A, Duedahl-Olesen L, Christensen T, Granby K. Processing contaminants in potato and other vegetable crisps on the Danish market: Levels and estimation of exposure. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104411] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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27
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Pietropaoli F, Pantalone S, Cichelli A, d'Alessandro N. Acrylamide in widely consumed foods - a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2022; 39:853-887. [PMID: 35286246 DOI: 10.1080/19440049.2022.2046292] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Acrylamide (AA) is considered genotoxic, neurotoxic and a 'probable human carcinogen'. It is included in group 2 A of the International Agency for Research on Cancer (IARC). The formation of AA occurs when starch-based foods are subjected to temperatures higher than 120 °C in an atmosphere with very low water content. The aim of this review is to shed light on the toxicological aspects of AA, showing its regulatory evolution, and describing the most interesting mitigation techniques for each food category involved, with a focus on compliance with EU legislation in the various classes of consumer products of industrial origin in Europe.
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Affiliation(s)
- Francesca Pietropaoli
- Department of Innovative Technology in Medicine and Dentistry, University "G. d'Annunzio", Chieti, Italy
| | - Sara Pantalone
- Department of Engineering and Geology, University "G. d'Annunzio", Chieti, Italy
| | - Angelo Cichelli
- Department of Innovative Technology in Medicine and Dentistry, University "G. d'Annunzio", Chieti, Italy
| | - Nicola d'Alessandro
- Department of Engineering and Geology, University "G. d'Annunzio", Chieti, Italy
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28
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Influence of Water, NaCl and Citric Acid Soaking Pre-Treatments on Acrylamide Content in French Fries Prepared in Domestic Conditions. Foods 2022; 11:foods11091204. [PMID: 35563927 PMCID: PMC9101495 DOI: 10.3390/foods11091204] [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: 03/25/2022] [Revised: 04/18/2022] [Accepted: 04/19/2022] [Indexed: 02/05/2023] Open
Abstract
The aim of this study was to investigate the influence of some pre-treatment applications toward acrylamide mitigation in potatoes fried in domestic conditions modeled after those found in Romania, by using a pan and a fryer. Before being fried in a pan, potato strips were treated in one of the following ways: soaked in cold water for 15, 60, and 120 min (a); soaked in hot water at different combinations of temperatures and durations (60, 70, 80 °C for 5, 10, 15 min) (b); soaked in a NaCl solution (c), and; in a citric acid solution (d) both solutions of 0.05% and 1% concentration for 30 min. For potatoes fried in a fryer, the (a) pre-treatment and soaking in water at 80 °C for 5, 10, and 15 min were applied. Untreated samples were used as a control. French fries were analyzed in terms of moisture and acrylamide content, color, and texture parameters. The pre-treatments applied reduced the acrylamide content in French fries by 4–97% when fried in the pan and by 25–47% when fried in the fryer. Acrylamide content of French fries was negatively correlated with L* parameter and moisture content and positively correlated with a* parameter. The pre-treatments applied can be used successfully by consumers to reduce acrylamide content.
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29
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Shakeela H, Mini NM, Abraham B, Natarajan N, Nisha P. Influence of coating material and processing parameters on acrylamide formation in potato patties. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0337] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Influence of moisture content (MC, 65–35%), frying temperature/time (150–200 °C, 4–12 min), and coating materials (patties coated with bread crumbs – PBC and patties coated with wheat semolina – PSC) on acrylamide formation in potato patties was investigated. Acrylamide content increased with decrease in MC and increase in temperature/time, except for PBC at higher temperatures (180 °C, 8 & 12 min and 200 °C). Morphology analysis suggested PBC to possess more porous coating that resulted in higher oil penetration leading to higher heat transfer rate, moisture evaporation and drying at higher frying temperatures. This led to an initial acceleration of acrylamide formation in PBCs at higher temperatures, followed by its degradation resulting in low acrylamide content in final product. Based on sensory analysis and lowest acrylamide formation, the optimal conditions for frying of potato patties were: (i) MC: 66.53 ± 2.2% (ii) frying temperature: 165 °C (iii) frying time: 4 min.
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Affiliation(s)
- Heeba Shakeela
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST) , Thiruvananthapuram 695019 , Kerala , India
| | - Navami M. Mini
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST) , Thiruvananthapuram 695019 , Kerala , India
- Academy of Scientific and Innovative Research (AcSIR) , Ghaziabad 201002 , India
| | - Billu Abraham
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST) , Thiruvananthapuram 695019 , Kerala , India
- Academy of Scientific and Innovative Research (AcSIR) , Ghaziabad 201002 , India
| | - Nayana Natarajan
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST) , Thiruvananthapuram 695019 , Kerala , India
- Academy of Scientific and Innovative Research (AcSIR) , Ghaziabad 201002 , India
| | - Prakasan Nisha
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST) , Thiruvananthapuram 695019 , Kerala , India
- Academy of Scientific and Innovative Research (AcSIR) , Ghaziabad 201002 , India
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Synergic effect of phytase, amylase, galactosidase, and asparaginase activity on the mitigation of acrylamide and hydroxymethylfurfural in roll bread by co-culture fermentation. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104355] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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31
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Huang Y, Lu J, Li M, Li C, Wang Y, Shen M, Chen Y, Nie S, Zeng M, Chen J, Xie M. Effect of acidity regulators on acrylamide and 5-hydroxymethylfurfural formation in French fries: The dual role of pH and acid radical ion. Food Chem 2022; 371:131154. [PMID: 34598120 DOI: 10.1016/j.foodchem.2021.131154] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2021] [Revised: 08/21/2021] [Accepted: 09/14/2021] [Indexed: 11/04/2022]
Abstract
The influence of acidity regulators and buffers on the formation of acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) in French fries and the underlying mechanism were evaluated. Prior to frying, the potato strips were dipped in the corresponding acidity regulator solutions or buffers for 30 min at room temperature. The results showed that acids inhibited AA formation, but increased 5-HMF levels. The AA level decreased and 5-HMF level increased with decreasing pH of potato strips. Interestingly, increasing concentration of acid radical ions resulted in AA increase and 5-HMF decrease, which was opposite to the acidification effect of citric acid and acetic acid. Both pH and acid radical ion were important factors for AA and 5-HMF formation. Moreover, acidity regulators might impact AA formation by acting on the generation of methylglyoxal (MGO) and glyoxal (GO) and impact 5-HMF formation by acting on the generation of 3-deoxyglucosone (3-DG).
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Affiliation(s)
- Yousheng Huang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; Jiangxi Institute of Analysis and Testing, Nanchang 330029, China; Institute of Development and Research, Jiangxi General Institute of Testing and Certification, Nanchang 330029, China
| | - Jingnan Lu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Mingyu Li
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Chang Li
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yuting Wang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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32
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Yeo MTY, Bi X, Henry CJ. Acrylamide Contents of Local Snacks in Singapore. Front Nutr 2022; 8:764284. [PMID: 35004804 PMCID: PMC8733551 DOI: 10.3389/fnut.2021.764284] [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: 08/25/2021] [Accepted: 12/06/2021] [Indexed: 11/13/2022] Open
Abstract
Acrylamide is a carcinogen that forms in foods processed at high temperatures. In this study, acrylamide contents of 30 local snacks commonly consumed by the three ethnic groups (Malay, Chinese, and Indian) in Singapore were analysed by using liquid chromatography-tandem mass spectrometry (LC-MS/MS). These snacks were chosen because they were consumed regularly by people of different classes and age groups in Singapore. Our results showed that the average content of acrylamide in Indian snacks (102.23 ng/g) was higher than those in Malay (75.14 ng/g) and Chinese snacks (70.78 ng/g). The high acrylamide levels in several snacks was probably due to the processing methods and the usage of acrylamide-inducing raw materials. Same snacks prepared by different manufacturers contained different levels of acrylamide, suggesting the possibility of acrylamide reduction in these snacks. This study provides an insight into the acrylamide levels of snacks commonly consumed by the three different ethnic groups in Singapore.
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Affiliation(s)
- Michelle Ting Yun Yeo
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (ASTAR), Singapore, Singapore
| | - Xinyan Bi
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (ASTAR), Singapore, Singapore
| | - Christiani Jeyakumar Henry
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (ASTAR), Singapore, Singapore.,Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore
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33
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Başaran B, Turk H. The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104177] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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34
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Smeesters L, Magnus I, Virte M, Thienpont H, Meulebroeck W. Potato quality assessment by monitoring the acrylamide precursors using reflection spectroscopy and machine learning. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110699] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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35
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An overview of the combination of emerging technologies with conventional methods to reduce acrylamide in different food products: Perspectives and future challenges. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108144] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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36
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Jia R, Wan X, Geng X, Xue D, Xie Z, Chen C. Microbial L-asparaginase for Application in Acrylamide Mitigation from Food: Current Research Status and Future Perspectives. Microorganisms 2021; 9:microorganisms9081659. [PMID: 34442737 PMCID: PMC8400838 DOI: 10.3390/microorganisms9081659] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 07/30/2021] [Accepted: 08/02/2021] [Indexed: 12/31/2022] Open
Abstract
L-asparaginase (E.C.3.5.1.1) hydrolyzes L-asparagine to L-aspartic acid and ammonia, which has been widely applied in the pharmaceutical and food industries. Microbes have advantages for L-asparaginase production, and there are several commercially available forms of L-asparaginase, all of which are derived from microbes. Generally, L-asparaginase has an optimum pH range of 5.0-9.0 and an optimum temperature of between 30 and 60 °C. However, the optimum temperature of L-asparaginase from hyperthermophilic archaea is considerable higher (between 85 and 100 °C). The native properties of the enzymes can be enhanced by using immobilization techniques. The stability and recyclability of immobilized enzymes makes them more suitable for food applications. This current work describes the classification, catalytic mechanism, production, purification, and immobilization of microbial L-asparaginase, focusing on its application as an effective reducer of acrylamide in fried potato products, bakery products, and coffee. This highlights the prospects of cost-effective L-asparaginase, thermostable L-asparaginase, and immobilized L-asparaginase as good candidates for food application in the future.
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Affiliation(s)
- Ruiying Jia
- Institute of Nursing and Health, College of Nursing and Health, Henan University, Kaifeng 475004, China; (R.J.); (X.W.)
| | - Xiao Wan
- Institute of Nursing and Health, College of Nursing and Health, Henan University, Kaifeng 475004, China; (R.J.); (X.W.)
| | - Xu Geng
- School of Basic Medicine, Henan University, Jinming Avenue, Kaifeng 475004, China;
- Correspondence: (X.G.); (C.C.)
| | - Deming Xue
- School of Life Science, Henan Normal University, Xinxiang 453007, China;
| | - Zhenxing Xie
- School of Basic Medicine, Henan University, Jinming Avenue, Kaifeng 475004, China;
| | - Chaoran Chen
- Institute of Nursing and Health, College of Nursing and Health, Henan University, Kaifeng 475004, China; (R.J.); (X.W.)
- Correspondence: (X.G.); (C.C.)
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37
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Li M, Lin YL, Zhang TY, Xu B, Zhang MS, Chu WH, Tang YL. Enhancing trace acrylamide analysis by bromine derivatization coupled with direct-immersion solid-phase microextraction in drinking water. ENVIRONMENTAL TECHNOLOGY 2021; 42:2768-2775. [PMID: 31933424 DOI: 10.1080/09593330.2020.1713905] [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: 10/31/2019] [Accepted: 01/04/2020] [Indexed: 06/10/2023]
Abstract
Acrylamide is a neurotoxic and genotoxic compound. It is abundant in drinking water because of the usage of polyacrylamide. Its high polarity and small molecular weight characteristics make it difficult to be extracted and analysed. In this study, a novel method was optimized for the determination of trace acrylamide in drinking water. The optimized method, uses bromine derivatization, can avoid false analysis of co-extractives and precursors effectively by transferring acrylamide to 2-bromopropenamide. The 2-bromopropenamide was extracted from water samples using DI-SPME and further analysed by GC-MS. This optimized method uses CAR/PDMS coating SPME fibre to extract at 55°C for 45 min after the addition of 12 g Na2SO4, and then desorbs the extractions in GC injector at 260°C for 3 min. The detection limit was 0.05 μg/L with linearity ranging from 0.5 to 500 μg/L. The repeatability and reproducibility relative standard deviation were 7.30% and 8.50%, respectively. The spiking recovery of tap water samples ranged from 100% to 106%. These results confirmed that this novel method was more precise and accurate than the previously reported SPME methods that used to analyse trace acrylamide in drinking water. The concentrations of acrylamide in the collected samples from clarification and filtration units were 0.80 and 0.71 g/L respectively.
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Affiliation(s)
- Mian Li
- State Key Laboratory of Pollution Control and Resource Reuse, Institute of Disinfection By-product Control in Water Treatment, College of Environmental Science and Engineering, Tongji University, Shanghai, People's Republic of China
- College of Biological and Environmental Engineering, Guiyang University, Guiyang, People's Republic of China
| | - Yi-Li Lin
- Department of Safety, Health and Environmental Engineering, National Kaohsiung First University of Science and Technology, Kaohsiung, Taiwan, R.O.C
| | - Tian-Yang Zhang
- State Key Laboratory of Pollution Control and Resource Reuse, Institute of Disinfection By-product Control in Water Treatment, College of Environmental Science and Engineering, Tongji University, Shanghai, People's Republic of China
- Shanghai Institute of Pollution Control and Ecological Security, Shanghai, People's Republic of China
| | - Bin Xu
- State Key Laboratory of Pollution Control and Resource Reuse, Institute of Disinfection By-product Control in Water Treatment, College of Environmental Science and Engineering, Tongji University, Shanghai, People's Republic of China
- Shanghai Institute of Pollution Control and Ecological Security, Shanghai, People's Republic of China
| | - Min-Sheng Zhang
- State Key Laboratory of Pollution Control and Resource Reuse, Institute of Disinfection By-product Control in Water Treatment, College of Environmental Science and Engineering, Tongji University, Shanghai, People's Republic of China
| | - Wen-Hai Chu
- State Key Laboratory of Pollution Control and Resource Reuse, Institute of Disinfection By-product Control in Water Treatment, College of Environmental Science and Engineering, Tongji University, Shanghai, People's Republic of China
| | - Yu-Lin Tang
- State Key Laboratory of Pollution Control and Resource Reuse, Institute of Disinfection By-product Control in Water Treatment, College of Environmental Science and Engineering, Tongji University, Shanghai, People's Republic of China
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38
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Mesias M, Delgado-Andrade C, Holgado F, González-Mulero L, Morales FJ. Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. Part 2: Color analysis. Food Chem Toxicol 2021; 154:112321. [PMID: 34111489 DOI: 10.1016/j.fct.2021.112321] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2021] [Revised: 05/10/2021] [Accepted: 06/02/2021] [Indexed: 10/21/2022]
Abstract
Two observational tests were designed to investigate the influence of consumer decisions during the preparation of French fries from fresh potatoes on acrylamide formation. In both tests, color was of paramount importance to volunteers with regards to the decision to stop the frying process. CIE-Lab* color parameters and visual color assessments of French fries were associated with general acrylamide content and its classification according to the EU benchmark levels (BL, 500 μg/kg). Binary logistic regression analysis revealed that color parameter a* was the main factor in determining the probability of acrylamide content being above BL, regardless of the culinary practices applied. A cut-off of 0.855 for a* produced the greatest sensitivity (81.1%) and specificity (99.9%) for classifying samples with acceptable BL of acrylamide content. An increase of one unit of a* more than quadruple the risk of acrylamide content not falling within BL. When no external color reference was provided, volunteers misclassified 33.6% of fries as having a golden color. Harmonized criteria based on a reference color chart that indicates a golden color are necessary for producing fries with reduced acrylamide contents and, in this way, limit the risk of exposure to acrylamide in domestic settings.
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Affiliation(s)
- Marta Mesias
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | | | - Francisca Holgado
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | | | - Francisco J Morales
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain.
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39
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Akkurt K, Mogol BA, Gökmen V. Mitigation of acrylamide in baked potato chips by vacuum baking and combined conventional and vacuum baking processes. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111211] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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40
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Abd Razak RA, Ahmad Tarmizi AH, Kuntom A, Sanny M, Ismail IS. Intermittent frying effect on French fries in palm olein, sunflower, soybean and canola oils on quality indices, 3-monochloropropane-1,2-diol esters (3-MCPDE), glycidyl esters (GE) and acrylamide contents. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107887] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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41
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Ghazouani T, Atzei A, Talbi W, Fenu MA, Tuberoso C, Fattouch S. Occurrence of acrylamide, hydroxymethylfurfural and furaldehyde as process contaminants in traditional breakfast cereals: “Bsissa”. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107931] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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42
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Nicolau‐Lapeña I, Bobo G, Abadias M, Viñas I, Aguiló‐Aguayo I. Combination of sonication with anti‐browning treatments as a strategy to increase the shelf life of fresh‐cut potatoe (cv. Monalisa). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15552] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Iolanda Nicolau‐Lapeña
- Food Technology Department University of LleidaPostharvestAGROTECNIO‐CERCA Center Lleida Catalonia Spain
| | - Gloria Bobo
- IRTAPostharvestParc Científic i Tecnològic Agroalimentari de Lleida Lleida Catalonia Spain
| | - Maribel Abadias
- IRTAPostharvestParc Científic i Tecnològic Agroalimentari de Lleida Lleida Catalonia Spain
| | - Inmaculada Viñas
- Food Technology Department University of LleidaPostharvestAGROTECNIO‐CERCA Center Lleida Catalonia Spain
| | - Ingrid Aguiló‐Aguayo
- IRTAPostharvestParc Científic i Tecnològic Agroalimentari de Lleida Lleida Catalonia Spain
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43
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Rottmann E, Hauke KF, Krings U, Berger RG. Enzymatic acrylamide mitigation in French fries – An industrial-scale case study. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107739] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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44
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Characteristics of French Fries and Potato Chips in Aspect of Acrylamide Content—Methods of Reducing the Toxic Compound Content in Ready Potato Snacks. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11093943] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
The reduction of toxic acrylamide content in potato snacks, i.e., French fries and potato chips, is necessary due to the adverse effects of this compound on the human body. Therefore, in the presented review paper, a detailed characterization of French fries and chips in terms of AA content and their organoleptic quality is included. Detailed information was also collected on the raw material and technological factors that affect the formation of acrylamide content, including methods and techniques affecting the reduction of the amount of this compound in potato snacks. The obligation to control the level of acrylamide in various food products (including fried potato snacks with a higher content of this compound), introduced in 2018, has mobilized manufacturers to seek solutions, while scientists conduct further intensive research on the possibility of reducing the level of AA or even eliminating its presence from products. Therefore, it is necessary to conduct such activities, especially, because potato French fries and potato chips are willingly consumed by younger and younger consumers.
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45
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Rottmann E, Volkmann K, Fohrer J, Krings U, Berger RG. Phenylacrylic acids addition to potato and sweet potato showed no impact on acrylamide concentration via oxa-Michael-addition during frying. Curr Res Food Sci 2021; 4:262-269. [PMID: 33982009 PMCID: PMC8085776 DOI: 10.1016/j.crfs.2021.04.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 04/06/2021] [Accepted: 04/08/2021] [Indexed: 11/04/2022] Open
Abstract
Three phenolic acids, p-coumaric, ferulic and caffeic acid as well as cinnamic acid were added to raw potatoes and sweet potatoes before frying. A distinct mitigation of acrylamide was not detected. Fried samples were analysed for postulated adducts of a direct reaction between acrylamide and these phenolic acids using LC-MS. In a model system with pure compounds (phenylacrylic acid and acrylamide) heated on 10% hydrated silica gel one specific adduct (respective m/z for M + H+) was formed in each reaction. MS/MS-data suggested an oxa-Michael formation of 3-amino-3-oxopropyl-phenylacrylates, which was confirmed by de novo syntheses along an SN2 substitution of 3-chloropropanamide. Exemplarily, the structure of the ester was confirmed for p-coumaric acid by NMR-data. Standard addition revealed that 3-amino-(3-oxopropyl-phenyl)-acrylates occurred neither in fried potato nor in sweet potato, while a formation was shown in phenylacrylic acid plus acrylamide supplemented potatoes and sweet potatoes. Reaction pathways of phenylacrylic acids with acrylamide elucidated. Esterification of p-coumaric acid with 3-chloropropanamide. Identification of 3-amino-3-oxopropyl-3-(4-hydroxyphenyl)acrylate. Explanation of the low mitigation impact of phenylacrylic acids.
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Affiliation(s)
- Eric Rottmann
- Gottfried Wilhelm Leibniz Universität Hannover, Institut für Lebensmittelchemie, Callinstraße 5, 30167, Hannover, Germany
| | - Kristina Volkmann
- Gottfried Wilhelm Leibniz Universität Hannover, Institut für Lebensmittelchemie, Callinstraße 5, 30167, Hannover, Germany
| | - Jörg Fohrer
- Gottfried Wilhelm Leibniz Universität Hannover, Institut für Organische Chemie, Schneiderberg 1B, 30167, Hannover, Germany
| | - Ulrich Krings
- Gottfried Wilhelm Leibniz Universität Hannover, Institut für Lebensmittelchemie, Callinstraße 5, 30167, Hannover, Germany
| | - Ralf G Berger
- Gottfried Wilhelm Leibniz Universität Hannover, Institut für Lebensmittelchemie, Callinstraße 5, 30167, Hannover, Germany
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46
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Zhu B, Xu X, Ye X, Zhou F, Qian C, Chen J, Zhang T, Ding Z. Determination and risk assessment of acrylamide in thermally processed Atractylodis Macrocephalae Rhizoma. Food Chem 2021; 352:129438. [PMID: 33690072 DOI: 10.1016/j.foodchem.2021.129438] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2020] [Revised: 02/21/2021] [Accepted: 02/21/2021] [Indexed: 01/10/2023]
Abstract
As one of the medicine homologous foods in China, Atractylodis Macrocephalae Rhizoma (AMR) is usually distributed after thermal processing, which raised the possibility of acrylamide pollution and a potential carcinogenic risk. In this study, a method was developed for the determination of the acrylamide in AMR using graphited multiwalled carbon nanotubes as the dispersive solid phase extraction sorbent and liquid chromatography tandem mass spectrometry. The concentration of acrylamide was investigated at processing conditions of 80℃-210℃ and 5 min-100 min. Method validation results demonstrated the reliability of the method with good linearity, accuracy and precision. Significant increment of acrylamide was found in AMR after thermal processing with the highest concentration at 9826 μg/kg, which led to a margin of exposure at 90.83-181.7 according to the BMDL10 of carcinogenicity at 0.17 mg/kg, indicating a high health risk of taking thermally processed AMR, and monitoring and controlling should be considered.
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Affiliation(s)
- Bingqi Zhu
- College of Medical Technology, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, China
| | - Xiaoying Xu
- Zhejiang Institute for Food and Drug Control, Hangzhou, Zhejiang 310000, China
| | - Xiaoqing Ye
- College of Medical Technology, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, China.
| | - Fangmei Zhou
- College of Medical Technology, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, China
| | - Chaodong Qian
- College of Medical Technology, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, China
| | - Jin Chen
- College of Medical Technology, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, China
| | - Ting Zhang
- College of Medical Technology, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, China
| | - Zhishan Ding
- College of Medical Technology, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, China.
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47
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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: 30] [Impact Index Per Article: 10.0] [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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48
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Yang Y, Shen H, Liu T, Wen Y, Wang F, Guo Y. Mitigation effects of phlorizin immersion on acrylamide formation in fried potato strips. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:937-946. [PMID: 32748961 DOI: 10.1002/jsfa.10701] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Revised: 06/02/2020] [Accepted: 08/04/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Several researches reported that natural polyphenols affected acrylamide formation of fried products. However, the effects of different variety of polyphenols on acrylamide formation were distinct. In this study, we isolated and purified phlorizin from apples and identified the influence of phlorizin immersion on acrylamide formation and sensory properties of fried potato strips with regard to the immersion concentration, time and temperature. RESULTS The acrylamide formation of fried samples decreased as the phlorizin concentration increased from 0 to 0.3 g kg-1 , and 0.14 g kg-1 could be selected as the suitable immersion concentration to dramatically inhibit acrylamide formation with considering the cost of industrial production. Additionally, the acrylamide formation significantly reduced from 8.71 × 10-3 to 2.13 × 10-3 g kg-1 lyophilized weight (LW) with immersion time from 0 to 120 min, and 60 min could be selected to significantly reduce acrylamide formation in consideration of efficiency of the large-scale industrial processing. However, the effect of phlorizin immersion temperature on acrylamide formation of fried samples was not significant. Compared to the fried samples without immersion, the phlorizin immersion improved the color properties and the change of texture parameters was slight. CONCLUSION The fresh potato strips immersed in the phlorizin solution of 0.14 g kg-1 at 40 °C for 60 min before frying could significantly decrease acrylamide formation of fried samples and retain the majority of fresh sensorial properties. The significant correlations obtained between sensory properties and acrylamide content indicated the sensory properties could be used as the indicator of acrylamide levels during industrial processing. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Yali Yang
- Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, P. R. China
- National Research and Development Center of Apple Processing Technology, Xi'an, P. R. China
| | - Hailiang Shen
- Citrus Research Institute, Southwest University, Chongqing, P. R. China
- Citrus Research Institute, Chinese Academy of Agricultural Science, Chongqing, P. R. China
| | - Ting Liu
- Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, P. R. China
- National Research and Development Center of Apple Processing Technology, Xi'an, P. R. China
| | - Yaoyao Wen
- Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, P. R. China
- National Research and Development Center of Apple Processing Technology, Xi'an, P. R. China
| | - Furong Wang
- Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, P. R. China
- National Research and Development Center of Apple Processing Technology, Xi'an, P. R. China
| | - Yurong Guo
- Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, P. R. China
- National Research and Development Center of Apple Processing Technology, Xi'an, P. R. China
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49
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Mesias M, Delgado-Andrade C, Holgado F, González-Mulero L, Morales FJ. Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. part 1: Frying conditions. Food Chem Toxicol 2021; 147:111857. [DOI: 10.1016/j.fct.2020.111857] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 10/18/2020] [Accepted: 11/10/2020] [Indexed: 10/23/2022]
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50
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Moreira RG, Da Silva PF, Zheng T. Calcium chloride impregnation of potato slices using ultrasound to reduce oil absorption during frying. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13578] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Rosana G. Moreira
- Department of Biological and agricultural Engineering Texas A&M University College Station Texas USA
| | - Paulo F. Da Silva
- Department of Biological and agricultural Engineering Texas A&M University College Station Texas USA
| | - Tianyan Zheng
- Department of Biological and agricultural Engineering Texas A&M University College Station Texas USA
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