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Shi B, Wang H, Nawaz A, Khan IA, Wang Q, Zhao D, Cheng KW. Dual functional roles of nutritional additives in nutritional fortification and safety of thermally processed food: Potential, limitations, and perspectives. Compr Rev Food Sci Food Saf 2024; 23:e13268. [PMID: 38284588 DOI: 10.1111/1541-4337.13268] [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: 08/09/2023] [Revised: 10/09/2023] [Accepted: 10/23/2023] [Indexed: 01/30/2024]
Abstract
The Maillard reaction (MR) has been established to be a paramount contributor to the characteristic sensory property of thermally processed food products. Meanwhile, MR also gives rise to myriads of harmful byproducts (HMPs) (e.g., advanced glycation end products (AGEs) and acrylamide). Nutritional additives have attracted increasing attention in recent years owing to their potential to simultaneously improve nutritional quality and attenuate HMP formation. In this manuscript, a brief overview of various nutritional additives (vitamins, minerals, fatty acids, amino acids, dietary fibers, and miscellaneous micronutrients) in heat-processed food is provided, followed by a summary of the formation mechanisms of AGEs and acrylamide highlighting the potential crosstalk between them. The main body of the manuscript is on the capability of nutritional additives to modulate AGE and acrylamide formation besides their traditional roles as nutritional enhancers. Finally, limitations/concerns associated with their use to attenuate dietary exposure to HMPs and future perspectives are discussed. Literature data support that through careful control of the addition levels, certain nutritional additives possess promising potential for simultaneous improvement of nutritional value and reduction of AGE and acrylamide content via multiple action mechanisms. Nonetheless, there are some major concerns that may limit their wide applications for achieving such dual functions, including influence on sensory properties of food products, potential overestimation of nutrition enhancement, and introduction of hazardous alternative reaction products or derivatives. These could be overcome through comprehensive assay of dose-response relationships and systematic evaluation of the diverse combinations from the same and/or different categories of nutritional additives to establish synergistic mixtures.
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Affiliation(s)
- Baoping Shi
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
| | - Huaixu Wang
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
| | - Asad Nawaz
- College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou, Hunan, China
| | - Iftikhar Ali Khan
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
| | - Qi Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Danyue Zhao
- Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hong Kong SAR, China
- Research Institute for Future Food, The Hong Kong Polytechnic University, Hong Kong SAR, China
| | - Ka-Wing Cheng
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
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Zheng L, She M, Ai B, Yang Y, Zheng X, Wang S, Xiao D, Jiang Z, Sheng Z. Construction and properties of an amyloid fiber ferulic acid chitosan double network hydrogel and its inhibition of AGEs activity. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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3
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Wang S, Zheng L, Zheng X, Yang Y, Xiao D, Zhang H, Ai B, Sheng Z. Chitosan inhibits advanced glycation end products formation in chemical models and bakery food. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107600] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Udomkun P, Swennen R, Masso C, Innawong B, Fotso Kuate A, Alakonya A, Vanlauwe B. Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Patchimaporn Udomkun
- International Institute of Tropical Agriculture (IITA) PO Box 1893. Q. Kabondo Avenue du Japon no 55 Bujumbura Burundi
| | - Rony Swennen
- IITA Plot 15B Naguru East Road, Upper Naguru, Box 7878 Kampala Uganda
- Department of Biosystems KU Leuven Willem De Croylaan 42—Box 2455, 3001 Heverlee Belgium
| | - Cargele Masso
- IITA BP. 2008, Nkolbisson Street, Messa Yaoundé Cameroon
| | - Bhundit Innawong
- Department of Food Technology, Faculty of Engineering and Industrial Technology Silpakorn University Nakhon Pathom 73000 Thailand
- Silpakorn University Food Innovation Hub (SUFIH) Pathum Thani 12120 Thailand
| | | | - Amos Alakonya
- International Maize and Wheat Improvement Center (CIMMYT) Carretera México‐Veracruz, Km. 45, El Batán Texcoco 56237 Mexico
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Albouchi A, Murkovic M. Investigation on the mitigation effects of furfuryl alcohol and 5-hydroxymethylfurfural and their carboxylic acid derivatives in coffee and coffee-related model systems. Food Res Int 2020; 137:109444. [PMID: 33233124 DOI: 10.1016/j.foodres.2020.109444] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 06/10/2020] [Accepted: 06/12/2020] [Indexed: 11/19/2022]
Abstract
The mitigation of furfuryl alcohol, 5-hydroxymethylfurfural, 2-furoic acid, and 5-hydroxymethyl 2-furoic acid was conducted in two dry model systems mimicking coffee and an actual coffee system by incorporating 14 chemicals, that are categorized to phenolic acids, flavonoids, non-phenolic antioxidants, and non-antioxidant agents. Mitigation effects were determined as the decrease in the levels of the studied furan derivatives after the systems went through a controlled roasting process. Strong mitigation effects in the dry model systems were observed after the application of phenolic acids, quinic acid or EDTA. The mitigation effects of phenolic acids and flavonoids depended on the number and availability of phenolic hydroxyl groups. Certain agents exhibited a furan derivative-specific reducing effect while most of them showed a generalized effect. The mitigation efficacy decreased with the increasing complexity of the tested systems. In the coffee system, mitigation effects were almost completely lost in comparison with dry model systems. Still, taurine and sodium sulfite exerted the strongest mitigation effect in the coffee system.
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Affiliation(s)
- Abdullatif Albouchi
- Institute of Biochemistry, Graz University of Technology, Petersgasse 10-12/II, 8010 Graz, Austria.
| | - Michael Murkovic
- Institute of Biochemistry, Graz University of Technology, Petersgasse 10-12/II, 8010 Graz, Austria
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Inhibition of acrylamide by glutathione in asparagine/glucose model systems and cookies. Food Chem 2020; 329:127171. [DOI: 10.1016/j.foodchem.2020.127171] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 04/19/2020] [Accepted: 05/25/2020] [Indexed: 11/21/2022]
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Liu X, Xia B, Hu L, Ni Z, Thakur K, Wei Z. Maillard conjugates and their potential in food and nutritional industries: A review. FOOD FRONTIERS 2020. [DOI: 10.1002/fft2.43] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Affiliation(s)
- Xiang Liu
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Bing Xia
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Long‐Teng Hu
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Zhi‐Jing Ni
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- School of Biological Science and Engineering North Minzu University Yinchuan China
- Anhui Province Key Laboratory of Functional Compound Seasoning Anhui Qiangwang Seasoning Food Co. Ltd. Jieshou China
| | - Kiran Thakur
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Zhao‐Jun Wei
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- School of Biological Science and Engineering North Minzu University Yinchuan China
- Anhui Province Key Laboratory of Functional Compound Seasoning Anhui Qiangwang Seasoning Food Co. Ltd. Jieshou China
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Liu H, Li X, Yuan Y. Mitigation effect of sodium alginate on acrylamide formation in fried potato chips system based on response surface methodology. J Food Sci 2020; 85:2615-2621. [PMID: 32691421 DOI: 10.1111/1750-3841.15343] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Revised: 05/25/2020] [Accepted: 05/31/2020] [Indexed: 11/29/2022]
Abstract
Acrylamide is a known neurotoxin and probable carcinogen in humans. Researchers reported that foods rich in carbohydrates could generate high amounts of acrylamide at high temperatures. In recent years, hydrocolloids are applied to reduce acrylamide in thermally processed foods and the effect has been well proved. The present work was to investigate the effect of sodium alginate as the coating agent on acrylamide formation in fried potato chips by a Box-Behnken design. The optimized processing conditions were: sodium alginate at the concentration of 1.34%, frying time at 4.38 min, and frying temperature at 179 °C. The corresponding inhibition rate of acrylamide was 76.59%. Compared to the control group, the oil absorption of coating chips decreased significantly, whereas the addition of sodium alginate did not affect the quality of potato chips. Scanning electron microscope analysis revealed that coating with sodium alginate could effectively prevent oil uptake, which might contribute to acrylamide mitigation. Overall, sodium alginate significantly mitigated acrylamide formation in fried potato chips. PRACTICAL APPLICATION: Sodium alginate could significantly reduce acrylamide formation in fried potato chips systems. Sodium alginate may therefore be a new mitigation strategy for acrylamide formation in commercial fried foods without prejudice to main quality properties valued by consumers.
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Affiliation(s)
- Hui Liu
- College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Xuenan Li
- College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Yuan Yuan
- College of Food Science and Engineering, Jilin University, Changchun, 130062, China
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Computer Simulation with a Temperature-Step Frying Approach to Mitigate Acrylamide Formation in French Fries. Foods 2020; 9:foods9020200. [PMID: 32079076 PMCID: PMC7073844 DOI: 10.3390/foods9020200] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 02/05/2020] [Accepted: 02/13/2020] [Indexed: 11/16/2022] Open
Abstract
A heat and mass-transfer model coupled with reaction kinetics was developed to simulate frying. Obtaining an accurate mathematical model of the Maillard reaction and the heat and mass transfer is crucial for predicting the transient acrylamide formation, temperature, and water content in French fries. The objective of this study was to mitigate the formation of acrylamide in a potato strip by adopting a temperature step frying approach (TSFA). A considerable increase in the water content and a decrease in the temperature and acrylamide formation were observed in a potato strip fried with the TSFA compared with a potato strip fried without the TSFA process. The acrylamide content in a potato strip when fried using the TSFA decreased considerably to 57% of that in a potato strip fried without using the TSFA. Simulation of the acrylamide distribution in a potato strip revealed that the crust contains the highest amount of acrylamide. The proposed model can be successfully used to obtain high-quality products, mitigate acrylamide formation, and save energy.
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Farahat MG, Amr D, Galal A. Molecular cloning, structural modeling and characterization of a novel glutaminase-free L-asparaginase from Cobetia amphilecti AMI6. Int J Biol Macromol 2020; 143:685-695. [DOI: 10.1016/j.ijbiomac.2019.10.258] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2019] [Revised: 09/29/2019] [Accepted: 10/28/2019] [Indexed: 12/13/2022]
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Ahmad S, Farhan M. Impact of Non-Enzymatic Glycation in Neurodegenerative Diseases: Role of Natural Products in Prevention. ADVANCES IN NEUROBIOLOGY 2018; 12:125-51. [PMID: 27651252 DOI: 10.1007/978-3-319-28383-8_8] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Non-enzymatic protein glycosylation is the addition of free carbonyls to the free amino groups of proteins, amino acids, lipoproteins and nucleic acids resulting in the formation of early glycation products. The early glycation products are also known as Maillard reaction which undergoes dehydration, cyclization and rearrangement to form advanced glycation end-products (AGEs). By and large the researchers in the past have also established that glycation and the AGEs are responsible for most type of metabolic disorders, including diabetes mellitus, cancer, neurological disorders and aging. The amassing of AGEs in the tissues of neurodegenerative diseases shows its involvement in diseases. Therefore, it is likely that inhibition of glycation reaction may extend the lifespan of an individual. The hunt for inhibitors of glycation, mainly using in vitro models, has identified natural compounds able to prevent glycation, especially polyphenols and other natural antioxidants. Extrapolation of results of in vitro studies on the in vivo situation is not straightforward due to differences in the conditions and mechanism of glycation, and bioavailability problems. Nevertheless, existing data allow postulating that enrichment of diet in natural anti-glycating agents may attenuate glycation and, in consequence may halt the aging and neurological problems.
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Affiliation(s)
- Saheem Ahmad
- Laboratory of Glycation Biology and Metabolic Disorder, Integral Research Centre-I, Department of Bio-sciences, Integral University, Lucknow, UP, India.
| | - Mohammed Farhan
- Laboratory of Glycation Biology and Metabolic Disorder, Integral Research Centre-I, Department of Bio-sciences, Integral University, Lucknow, UP, India
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Wang Z, Wen C, Shi X, Lu D, Deng J, Deng F. Simultaneous inhibition of acrylamide and hydroxymethylfurfural formation by sodium glutamate microcapsules in an asparagine-glucose model system. Journal of Food Science and Technology 2017; 54:572-577. [PMID: 28242956 DOI: 10.1007/s13197-016-2470-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/29/2016] [Accepted: 12/23/2016] [Indexed: 11/29/2022]
Abstract
Inhibiting the formation of acrylamide (AA) and hydroxymethylfurfural (HMF) during food heating processes has attracted considerable investigative efforts due to potential health concerns associated with these compounds. The main purpose of this work is to demonstrate a strategy to simultaneously inhibit the formation of AA and HMF with sodium glutamate microcapsules selected to confirm the efficacy of this strategy. An asparagine-glucose aqueous model system was prepared containing free sodium glutamate and sodium glutamate microcapsules. Compared to adding free sodium glutamate, the maximum inhibition efficiency for AA and HMF was found to increase by addition of sodium glutamate microcapsules to 19.07 and 84.32%, respectively. Moreover, the kinetics of AA and HMF formation were studied in this model system. The AA inhibition efficiency significantly increased from 6.75 to 60.35% and the HMF inhibition efficiency significantly increased from 5.98 to 79.72% with increasing the reaction time from 25 to 40 min, indicating that the sodium glutamate microcapsules strategy proves to be far superior at prolonged heating times. These findings suggested that this inhibition strategy may provide promising characteristics for a variety of applications in food processing.
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Affiliation(s)
- Zimeng Wang
- Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 Hunan People's Republic of China
| | - Chao Wen
- Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 Hunan People's Republic of China
| | - Xingbo Shi
- Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 Hunan People's Republic of China
| | - Dai Lu
- Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 Hunan People's Republic of China
| | - Jiehong Deng
- Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 Hunan People's Republic of China
| | - Fangming Deng
- Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 Hunan People's Republic of China
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Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods. Food Res Int 2016; 90:154-176. [PMID: 29195868 DOI: 10.1016/j.foodres.2016.10.037] [Citation(s) in RCA: 124] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2016] [Revised: 10/19/2016] [Accepted: 10/23/2016] [Indexed: 12/21/2022]
Abstract
The Maillard reaction (MR) occurs widely during food manufacture and storage, through controlled or uncontrolled pathways. Its consequences are ambiguous depending on the nature and processing of the food products. The MR is often used by food manufacturer to develop appealing aromas, colour or texture in food products (cereal based food, coffee, meat…). However, despite some positive aspects, the MR could decrease the nutritional value of food, generate potentially harmful compounds (e.g. acrylamide, furans, heterocyclic amines) or modify aroma or colour although it is not desired (milk, fruit juice). This paper presents a review of the different solutions available to control or moderate the MR in various food products from preventive to removal methods. A brief reminder of the role and influence of the MR on food quality and safety is also provided.
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Wen C, Shi X, Wang Z, Gao W, Jiang L, Xiao Q, Liu X, Deng F. Effects of metal ions on formation of acrylamide and 5-hydroxymethylfurfural in asparagine-glucose model system. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12966] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Chao Wen
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Xingbo Shi
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Zimeng Wang
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Wenli Gao
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Liwen Jiang
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Qian Xiao
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Xia Liu
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Fangming Deng
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
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Oroian M, Amariei S, Gutt G. Acrylamide in Romanian food using HPLC-UV and a health risk assessment. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2015; 8:136-41. [DOI: 10.1080/19393210.2015.1010240] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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López-López A, Beato VM, Sánchez AH, García-García P, Montaño A. Effects of selected amino acids and water-soluble vitamins on acrylamide formation in a ripe olive model system. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.07.019] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Li D, Chen Y, Zhang Y, Lu B, Jin C, Wu X, Zhang Y. Study on mitigation of acrylamide formation in cookies by 5 antioxidants. J Food Sci 2012; 77:C1144-9. [PMID: 23057639 DOI: 10.1111/j.1750-3841.2012.02949.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
UNLABELLED This study investigated the capacity of various antioxidants in reducing the formation of acrylamide during cookie processing. Five antioxidants, antioxidants of bamboo leaves (AOB), sodium erythorbate (SE), tea polyphenols (TP), vitamin E (VE), and tert-butyl hydroquinone (TBHQ), were individually added into cookie formulas, and acrylamide content was determined by liquid chromatography tandem mass spectrometry (LC-MS/MS). Cookie quality indexes, including flavor, brittleness, and water activity, were also evaluated. Results showed that the maximum inhibitory rate of acrylamide by AOB was achieved with addition of 0.2 g/kg AOB. Addition of AOB (0.2 g/kg), TP (0.1 g/kg), VE (0.1 g/kg), SE (0.1 g/kg), and TBHQ (0.2 g/kg) mitigated the formation of acrylamide by 63.9%, 43.0%, 71.2%, 49.6%, and 54.1%, respectively. Sensory evaluation showed that the color, texture, and flavor of cookies processed with either AOB (0.2 g/kg) or VE (0.1 g/kg) had no significant difference compared to control cookies (P > 0.05). The present study indicated that AOB (0.2 g/kg) and VE (0.1 g/kg) could not only effectively mitigate the formation of acrylamide, but also retain acceptable sensory attributes of cookies. This work shows the potential effectiveness of antioxidants in food processing to decrease acrylamide formation. PRACTICAL APPLICATION There is an urgent need for reducing the level of acrylamide produced during food processing. This study found that certain antioxidants (antioxidant of bamboo leaves and vitamin E) could effectively inhibit acrylamide formation in cookie processing without affecting sensory properties. The results suggested that the application of antioxidants could be an effective method to decrease acrylamide formation.
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Affiliation(s)
- Dong Li
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
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Ghasemian S, Rezaei K, Abedini R, Poorazarang H, Ghaziani F. Investigation of different parameters on acrylamide production in the fried beef burger using Taguchi experimental design. Journal of Food Science and Technology 2011; 51:440-8. [PMID: 24587518 DOI: 10.1007/s13197-011-0514-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/16/2011] [Accepted: 08/22/2011] [Indexed: 10/17/2022]
Abstract
Acrylamide is a carcinogenic compound which is produced as a result of thermal processing of food materials such as French fries, cereals and meat products. In this study the effects of four different parameters on the level of produced acrylamide in two types of beef burgers during the frying was investigated. Each parameter was used in three levels (temperature at 170, 190, and 210 °C; frying time at 5, 6, and 7 min and meat level at 30, 60, and 85%, and also three types of oil, corn, canola and sunflower). Taguchi's L9 design was applied to carry out the experiments. While temperature and meat level indicated more effect on the production of acrylamide in the studied samples, type of oil did not show any significant effects at all. Frying time (within the range studied here) showed minor contribution on the acrylamide level produced during the frying.
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Affiliation(s)
- Samaneh Ghasemian
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Karamatollah Rezaei
- Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering, University of Tehran, Karaj, Iran
| | - Reza Abedini
- Department of Chemical Engineering, Faculty of Chemical Engineering, Tarbiat Modares University, P.O. Box 14115-143, Tehran, Iran
| | - Hashem Poorazarang
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Fatemeh Ghaziani
- Department of Animal Science, Faculty of Agricultural Engineering, University of Tehran, Karaj, Iran
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Hidalgo FJ, Delgado RM, Zamora R. Positive interaction between amino and sulfhydryl groups for acrylamide removal. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.03.013] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Hao R, Leng X, Jing H. Acrylamide-taurine adducts formation as a key mechanism for taurine’s inhibitory effect on acrylamide formation. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02611.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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