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Covino C, Tafuri A, Sorrentino A, Masci S, Baldoni E, Sestili F, Villalonga R, Masi P. Mitigation of acrylamide formation in wood oven baked pizza base using wholemeal and refined wheat flour with low free asparagine content: considerations on fibre intake and starch digestibility. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4070-4082. [PMID: 38294231 DOI: 10.1002/jsfa.13289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Revised: 12/20/2023] [Accepted: 01/07/2024] [Indexed: 02/01/2024]
Abstract
BACKGROUND In wheat-derived bakery products, the quantity of free asparagine (fAsn) has been identified as a key factor in acrylamide (AA) formation. Based on this assumption, four varieties of common wheat (Triticum aestivum L.), Stromboli, Montecarlo, Sothys and Cosmic, selected for their different fAsn content inside the grain, were studied to evaluate their potential in the production of pizza with reduced AA levels. To this purpose, wholemeal and refined flours were obtained from each variety. RESULTS The fAsn content ranged from 0.25 to 3.30 mmol kg-1, with higher values for wholemeal flours which also showed greater amount of ash, fibre and damaged starch than refined wheat flours. All types of flours were separately used to produce wood oven baked pizza base, according to the Traditional Speciality Guaranteed EU Regulation (97/2010). AA reduction in the range 47-68% was found for all the selected wheat cultivars, compared with a commercial flour, with significantly lower values registered when refined flour was used. Moreover, refined leavened dough samples showed decreased levels of fAsn and reducing sugars due to the fermentation activity of yeasts. Furthermore, it was confirmed that pizza made with wholemeal flours exhibited lower rapidly digestible starch (RDS) and rapidly available glucose (RAG) values compared to that prepared with the refined flour. CONCLUSION This study clearly shows that a reduced asparagine content in wheat flour is a key factor in the mitigation of AA formation in pizza base. Unfortunately, at the same time, it is highlighted how it is necessary to sacrifice the beneficial effects of fibre intake, such as lowering the glycaemic index, in order to reduce AA. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Clelia Covino
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
| | - Andrea Tafuri
- Institute of Agricultural Biology and Biotechnology (IBBA), National Research Council (CNR), Milan, Italy
| | - Angela Sorrentino
- Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Naples, Italy
| | - Stefania Masci
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Viterbo, Italy
| | - Elena Baldoni
- Institute of Agricultural Biology and Biotechnology (IBBA), National Research Council (CNR), Milan, Italy
| | - Francesco Sestili
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Viterbo, Italy
| | | | - Paolo Masi
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
- Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Naples, Italy
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Sá AGA, House JD. Adding pulse flours to cereal-based snacks and bakery products: An overview of free asparagine quantification methods and mitigation strategies of acrylamide formation in foods. Compr Rev Food Sci Food Saf 2024; 23:e13260. [PMID: 38284574 DOI: 10.1111/1541-4337.13260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 09/30/2023] [Accepted: 10/13/2023] [Indexed: 01/30/2024]
Abstract
Thermal processing techniques can lead to the formation of heat-induced toxic substances. Acrylamide is one contaminant that has received much scientific attention in recent years, and it is formed essentially during the Maillard reaction when foods rich in carbohydrates, particularly reducing sugars (glucose, fructose), and certain free amino acids, especially asparagine (ASN), are processed at high temperatures (>120°C). The highly variable free ASN concentration in raw materials makes it challenging for food businesses to keep acrylamide content below the European Commission benchmark levels, while avoiding flavor, color, and texture impacts on their products. Free ASN concentrations in crops are affected by environment, genotype, and soil fertilization, which can also influence protein content and amino acid composition. This review aims to provide an overview of free ASN and acrylamide quantification methods and mitigation strategies for acrylamide formation in foods, focusing on adding pulse flours to cereal-based snacks and bakery products. Overall, this review emphasizes the importance of these mitigation strategies in minimizing acrylamide formation in plant-based products and ensuring safer and healthier food options.
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Affiliation(s)
- Amanda G A Sá
- Richardson Centre for Food Technology and Research, Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - James D House
- Richardson Centre for Food Technology and Research, Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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Tafuri A, Zuccaro M, Ravaglia S, Pirona R, Masci S, Sestili F, Lafiandra D, Ceriotti A, Baldoni E. Exploring Variability of Free Asparagine Content in the Grain of Bread Wheat ( Triticum aestivum L.) Varieties Cultivated in Italy to Reduce Acrylamide-Forming Potential. PLANTS (BASEL, SWITZERLAND) 2023; 12:1349. [PMID: 36987037 PMCID: PMC10054617 DOI: 10.3390/plants12061349] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/14/2023] [Accepted: 03/15/2023] [Indexed: 06/19/2023]
Abstract
Acrylamide, a suspected human carcinogen, is generated during food processing at high temperatures in the Maillard reaction, which involves reducing sugars and free asparagine. In wheat derivatives, free asparagine represents a key factor in acrylamide formation. Free asparagine levels in the grain of different wheat genotypes has been investigated in recent studies, but little is known about elite varieties that are cultivated in Italy. Here, we analysed the accumulation of free asparagine in a total of 54 bread wheat cultivars that are relevant for the Italian market. Six field trials in three Italian locations over two years were considered. Wholemeal flours obtained from harvested seeds were analysed using an enzymatic method. Free asparagine content ranged from 0.99 to 2.82 mmol/kg dry matter in the first year, and from 0.55 to 2.84 mmol/kg dry matter in the second year. Considering the 18 genotypes that were present in all the field trials, we evaluated possible environment and genetic influences for this trait. Some cultivars seemed to be highly affected by environment, whereas others showed a relative stability in free asparagine content across years and locations. Finally, we identified two varieties showing the highest free asparagine levels in our analysis, representing potential useful materials for genotype x environment interaction studies. Two other varieties, which were characterized by low amounts of free asparagine in the considered samples, may be useful for the food industry and for future breeding programs aimed to reduce acrylamide-forming potential in bread wheat.
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Affiliation(s)
- Andrea Tafuri
- National Research Council (CNR), Institute of Agricultural Biology and Biotechnology (IBBA), via E. Bassini 15, 20133 Milano, Italy; (A.T.); (M.Z.); (R.P.); (A.C.)
- SIS Società Italiana Sementi, Via Mirandola 5, 40068 San Lazzaro di Savena, Italy;
- Department of Agriculture and Forest Sciences, University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy; (S.M.); (F.S.); (D.L.)
| | - Melania Zuccaro
- National Research Council (CNR), Institute of Agricultural Biology and Biotechnology (IBBA), via E. Bassini 15, 20133 Milano, Italy; (A.T.); (M.Z.); (R.P.); (A.C.)
| | - Stefano Ravaglia
- SIS Società Italiana Sementi, Via Mirandola 5, 40068 San Lazzaro di Savena, Italy;
| | - Raul Pirona
- National Research Council (CNR), Institute of Agricultural Biology and Biotechnology (IBBA), via E. Bassini 15, 20133 Milano, Italy; (A.T.); (M.Z.); (R.P.); (A.C.)
| | - Stefania Masci
- Department of Agriculture and Forest Sciences, University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy; (S.M.); (F.S.); (D.L.)
| | - Francesco Sestili
- Department of Agriculture and Forest Sciences, University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy; (S.M.); (F.S.); (D.L.)
| | - Domenico Lafiandra
- Department of Agriculture and Forest Sciences, University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy; (S.M.); (F.S.); (D.L.)
| | - Aldo Ceriotti
- National Research Council (CNR), Institute of Agricultural Biology and Biotechnology (IBBA), via E. Bassini 15, 20133 Milano, Italy; (A.T.); (M.Z.); (R.P.); (A.C.)
| | - Elena Baldoni
- National Research Council (CNR), Institute of Agricultural Biology and Biotechnology (IBBA), via E. Bassini 15, 20133 Milano, Italy; (A.T.); (M.Z.); (R.P.); (A.C.)
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Oddy J, Addy J, Mead A, Hall C, Mackay C, Ashfield T, McDiarmid F, Curtis TY, Raffan S, Wilkinson M, Elmore JS, Cryer N, de Almeida IM, Halford NG. Reducing Dietary Acrylamide Exposure from Wheat Products through Crop Management and Imaging. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:3403-3413. [PMID: 36745538 PMCID: PMC9951245 DOI: 10.1021/acs.jafc.2c07208] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 12/14/2022] [Accepted: 12/30/2022] [Indexed: 06/18/2023]
Abstract
The nutritional safety of wheat-based food products is compromised by the presence of the processing contaminant acrylamide. Reduction of the key acrylamide precursor, free (soluble, non-protein) asparagine, in wheat grain can be achieved through crop management strategies, but such strategies have not been fully developed. We ran two field trials with 12 soft (biscuit) wheat varieties and different nitrogen, sulfur, potassium, and phosphorus fertilizer combinations. Our results indicated that a nitrogen-to-sulfur ratio of 10:1 kg/ha was sufficient to prevent large increases in free asparagine, whereas withholding potassium or phosphorus alone did not cause increases in free asparagine when sulfur was applied. Multispectral measurements of plants in the field were able to predict the free asparagine content of grain with an accuracy of 71%, while a combination of multispectral, fluorescence, and morphological measurements of seeds could distinguish high free asparagine grain from low free asparagine grain with an accuracy of 86%. The acrylamide content of biscuits correlated strongly with free asparagine content and with color measurements, indicating that agronomic strategies to decrease free asparagine would be effective and that quality control checks based on product color could eliminate high acrylamide biscuit products.
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Affiliation(s)
- Joseph Oddy
- Rothamsted
Research, Harpenden, Hertfordshire AL5 2JQ, United
Kingdom
| | - John Addy
- Rothamsted
Research, Harpenden, Hertfordshire AL5 2JQ, United
Kingdom
| | - Andrew Mead
- Rothamsted
Research, Harpenden, Hertfordshire AL5 2JQ, United
Kingdom
| | - Chris Hall
- Rothamsted
Research, Harpenden, Hertfordshire AL5 2JQ, United
Kingdom
| | - Chris Mackay
- Rothamsted
Research, Harpenden, Hertfordshire AL5 2JQ, United
Kingdom
| | - Tom Ashfield
- Rothamsted
Research, Harpenden, Hertfordshire AL5 2JQ, United
Kingdom
- Crop
Health and Protection (CHAP), Rothamsted, Harpenden AL5 2JQ, United
Kingdom
| | - Faye McDiarmid
- Crop
Health and Protection (CHAP), Rothamsted, Harpenden AL5 2JQ, United
Kingdom
| | - Tanya Y. Curtis
- Curtis
Analytics Limited, Discovery
Park, Sandwich CT13 9FE, United Kingdom
| | - Sarah Raffan
- Rothamsted
Research, Harpenden, Hertfordshire AL5 2JQ, United
Kingdom
| | - Mark Wilkinson
- Rothamsted
Research, Harpenden, Hertfordshire AL5 2JQ, United
Kingdom
| | - J. Stephen Elmore
- Department
of Food and Nutritional Sciences, University
of Reading, Reading RG6 6DZ, U.K.
| | - Nicholas Cryer
- Mondele̅z
UK R&D Ltd, Bournville
Lane, Bournville, Birmingham, B30 2LU, U.K.
| | | | - Nigel G. Halford
- Rothamsted
Research, Harpenden, Hertfordshire AL5 2JQ, United
Kingdom
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Soares E, Shumbe L, Dauchot N, Notté C, Prouin C, Maudoux O, Vanderschuren H. Asparagine accumulation in chicory storage roots is controlled by translocation and feedback regulation of asparagine biosynthesis in leaves. THE NEW PHYTOLOGIST 2020; 228:922-931. [PMID: 32729968 DOI: 10.1111/nph.16764] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Accepted: 06/08/2020] [Indexed: 06/11/2023]
Abstract
The presence of acrylamide (AA), a potentially carcinogenic and neurotoxic compound, in food has become a major concern for public health. AA in plant-derived food mainly arises from the reaction of the amino acid asparagine (Asn) and reducing sugars during processing of foodstuffs at high temperature. Using a selection of genotypes from the chicory (Cichorium intybus L.) germplasm, we performed Asn measurements in storage roots and leaves to identify genotypes contrasting for Asn accumulation. We combined molecular analysis and grafting experiments to show that leaf to root translocation controls Asn biosynthesis and accumulation in chicory storage roots. We could demonstrate that Asn accumulation in storage roots depends on Asn biosynthesis and transport from the leaf, and that a negative feedback loop by Asn on CiASN1 expression impacts Asn biosynthesis in leaves. Our results provide a new model for Asn biosynthesis in root crop species and highlight the importance of characterizing and manipulating Asn transport to reduce AA content in processed plant-based foodstuffs.
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Affiliation(s)
- Emanoella Soares
- Plant Genetics Laboratory, TERRA Teaching and Research Center, University of Liège, Gembloux, 5030, Belgium
| | - Leonard Shumbe
- Plant Genetics Laboratory, TERRA Teaching and Research Center, University of Liège, Gembloux, 5030, Belgium
| | - Nicolas Dauchot
- Research Unit in Plant Cellular and Molecular Biology, University of Namur, Namur, 5000, Belgium
| | - Christine Notté
- Chicoline, Breeding Division of Cosucra Groupe Warcoing SA, Warcoing, 7740, Belgium
| | - Claire Prouin
- Chicoline, Breeding Division of Cosucra Groupe Warcoing SA, Warcoing, 7740, Belgium
| | - Olivier Maudoux
- Chicoline, Breeding Division of Cosucra Groupe Warcoing SA, Warcoing, 7740, Belgium
| | - Hervé Vanderschuren
- Plant Genetics Laboratory, TERRA Teaching and Research Center, University of Liège, Gembloux, 5030, Belgium
- Tropical Crop Improvement Laboratory, Crop Biotechnics Division, Biosystems Department, KU Leuven, Leuven, 3001, Belgium
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Chen Y, Wu Y, Fu J, Fan Q. Comparison of different rice flour- and wheat flour-based butter cookies for acrylamide formation. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103086] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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