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Vignesh A, Amal TC, Vasanth K. Food contaminants: Impact of food processing, challenges and mitigation strategies for food security. Food Res Int 2024; 191:114739. [PMID: 39059927 DOI: 10.1016/j.foodres.2024.114739] [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: 05/06/2024] [Revised: 07/02/2024] [Accepted: 07/04/2024] [Indexed: 07/28/2024]
Abstract
Food preparation involves the blending of various food ingredients to make more convenient processed food products. It is a long chain process, where each stage posing a risk of accumulating hazardous contaminants in these food systems. Protecting the public health from contaminated foods has become a demanding task in ensuring food safety. This review focused on the causes, types, and health risks of contaminants or hazardous chemicals during food processing. The impact of cooking such as frying, grilling, roasting, and baking, which may lead to the formation of hazardous by-products, including polycyclic aromatic hydrocarbons (PAHs), heterocyclic amines (HCAs), acrylamide, advanced glycation end products (AGEs), furan, acrolein, nitrosamines, 5-hydroxymethylfurfural (HMF) and trans-fatty acids (TFAs). Potential health risks such as carcinogenicity, genotoxicity, neurotoxicity, and cardiovascular effects are emerging as a major problem in the modern lifestyle era due to the increased uptakes of contaminants. Effects of curing, smoking, and fermentation of the meat products led to affect the sensory and nutritional characteristics of meat products. Selecting appropriate cooking methods include temperature, time and the consumption of the food are major key factors that should be considered to avoid the excess level intake of hazardous contaminants. Overall, this study underscores the importance of understanding the risks associated with food preparation methods, strategies for minimizing the formation of harmful compounds during food processing and highlights the need for healthy dietary choices to mitigate potential health hazards.
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Affiliation(s)
- Arumugam Vignesh
- Department of Botany, Nallamuthu Gounder Mahalingam College (Autonomous), Pollachi 642 001, Tamil Nadu, India.
| | - Thomas Cheeran Amal
- ICAR - Central Institute for Cotton Research, RS, Coimbatore 641 003, Tamil Nadu, India
| | - Krishnan Vasanth
- Department of Botany, Bharathiar University, Coimbatore 641 046, Tamil Nadu, India
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2
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Campos D, Chirinos R, Huaraca-Espinoza P, Aguilar-Galvez A, García-Ríos D, Pedreschi F, Pedreschi R. Atmospheric immersion and vacuum impregnation of gallotannins and hydrolysed gallotannins from tara pods (Caesalpinia spinosa) mitigate acrylamide and enhances the antioxidant power in potato chips. Food Chem 2024; 436:137675. [PMID: 37832411 DOI: 10.1016/j.foodchem.2023.137675] [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: 06/25/2023] [Revised: 09/15/2023] [Accepted: 10/04/2023] [Indexed: 10/15/2023]
Abstract
This research aimed to evaluate atmospheric pressure immersion (API) and vacuum impregnation (VI) of non-hydrolyzed and hydrolyzed tara gallotannins (TE and THE) extracts and the purification process by leaching with ethyl acetate (TE-L and THE-L) and absorption chromatography on the acrylamide (AA) mitigation in potato chips. Better results were obtained with THE-L at hydrolysis degrees of 48.5 and 99.8 % and API with AA reduction of 57.9 and 61.7 %, respectively (p > 0.05), while with TE-L, AA reduction was 29.2 %. Instead, THE-L and TE-L with VI reduced AA by 70.3 and 66.4 %, respectively. In potato chips subjected to THE-L treatment, phenolic compounds and ABTS AC increased in 86.5-91.0 % and 71.0-103.2 %, respectively compared to the control. The main antioxidants were identified in the extracts and in potato chips. Tara gallotannins are an interesting alternative to mitigate AA formation and to enhance the antioxidant power of potato chips.
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Affiliation(s)
- David Campos
- Instituto de Biotecnología, Universidad Nacional Agraria La Molina, Av. La Molina, La Molina 12056, Lima, Peru.
| | - Rosana Chirinos
- Instituto de Biotecnología, Universidad Nacional Agraria La Molina, Av. La Molina, La Molina 12056, Lima, Peru
| | - Paola Huaraca-Espinoza
- Instituto de Biotecnología, Universidad Nacional Agraria La Molina, Av. La Molina, La Molina 12056, Lima, Peru
| | - Ana Aguilar-Galvez
- Instituto de Biotecnología, Universidad Nacional Agraria La Molina, Av. La Molina, La Molina 12056, Lima, Peru
| | - Diego García-Ríos
- Pontificia Universidad Católica de Valparaíso, Escuela de Agronomía, Calle San Francisco s/n, Casilla 4-D, La Palma, Chile
| | - Franco Pedreschi
- Departamento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile
| | - Romina Pedreschi
- Pontificia Universidad Católica de Valparaíso, Escuela de Agronomía, Calle San Francisco s/n, Casilla 4-D, La Palma, Chile; Millennium Institute Center for Genome Regulation, Santiago, Chile.
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3
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Shi H, Gao R, Liu H, Wang Z, Zhang C, Zhang D. Qualitative and quantitative assessment of key aroma compounds, advanced glycation end products and heterocyclic amines in different varieties of commercially roasted meat products. Food Chem 2024; 436:137742. [PMID: 37857196 DOI: 10.1016/j.foodchem.2023.137742] [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: 07/09/2023] [Revised: 10/07/2023] [Accepted: 10/10/2023] [Indexed: 10/21/2023]
Abstract
Studies on the interactions and links between aroma and hazardous compounds were inadequately investigated. A complete analysis was conducted on the key aroma compounds, typical hazardous compounds and their precursors in 25 samples of roasted meats. Forty-nine aroma compounds were identified as essential odorants with odor-activity values exceeds 1. Nε-carboxymethyl lysine (CML, 11.78-49.32 μg/g) and Nε-carboxyethyl lysine (CEL, 8.48-171.00 μg/g) were identified as representative advanced glycation end products (AGEs) of meats with high concentrations. Harman and Norharman were typical heterocyclic aromatic amines. Meanwhile, correlation analysis indicated that aldehyde and alcohols showed a negative correlation with AGEs (p < 0.01), while pyrazines might affect the formation of Harman and Norharman. The furaldehyde, 1-hexanol, 2, 4-Decadienal, AGEs, and creatine were regarded as potential biomarkers that distinguished different roasted meat products. Therefore, the study could provide new insights for synergistic regulation of aroma and hazardous compounds in roasted meat products.
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Affiliation(s)
- Haonan Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Food Quality and Design, Wageningen University, PO Box 8130, 6700 EW Wageningen, the Netherlands
| | - Rongmei Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Huan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Chunjiang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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Peivasteh-Roudsari L, Karami M, Barzegar-Bafrouei R, Samiee S, Karami H, Tajdar-Oranj B, Mahdavi V, Alizadeh AM, Sadighara P, Oliveri Conti G, Mousavi Khaneghah A. Toxicity, metabolism, and mitigation strategies of acrylamide: a comprehensive review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024; 34:1-29. [PMID: 36161963 DOI: 10.1080/09603123.2022.2123907] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Acrylamide, a food-borne chemical toxicant, has raised global concern in recent decades. It mainly originated from reducing sugar and free amino acid interactions in the carbohydrate-rich foodstuffs heated at high temperatures. Due to the neurotoxicity and carcinogenicity of AA, the mechanism of formation, toxic effects on health, and mitigation strategies, including conventional approaches and innovative technologies, have been of great interest since its discovery in food. Potato products (especially French fries and crisps), coffee, and cereals(bread and biscuit) are renowned contributors to AA's daily intake. The best preventive methods discussed in the literature include time/temperature optimization, blanching, enzymatic treatment, yeast treatment, additives, pulsed electric fields, ultrasound, vacuum roasting, air frying, and irradiation, exhibiting a high efficacy in AA elimination in food products.
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Affiliation(s)
| | - Marziyeh Karami
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Raziyeh Barzegar-Bafrouei
- Department of Food Safety and Hygiene, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Samane Samiee
- Food and Drug Administration, Iran Ministry of Health and Medical Education, Tehran, Iran
| | - Hadis Karami
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Behrouz Tajdar-Oranj
- Food and Drug Administration, Iran Ministry of Health and Medical Education, Tehran, Iran
| | - Vahideh Mahdavi
- Iranian Research Institute of Plant Protection, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran
| | - Adel Mirza Alizadeh
- Social Determinants of Health Research Center, Zanjan University of Medical Sciences, Zanjan, Iran
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Parisa Sadighara
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Gea Oliveri Conti
- Department of Medical, Surgical and Advanced Technologies "G.F. Ingrassia," Hygiene and Public Health, University of Catania, Catania, Italy
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
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Santanatoglia A, Angeloni S, Bartolucci D, Fioretti L, Sagratini G, Vittori S, Caprioli G. Effect of Brewing Methods on Acrylamide Content and Antioxidant Activity: Studying Eight Different Filter Coffee Preparations. Antioxidants (Basel) 2023; 12:1888. [PMID: 37891967 PMCID: PMC10604660 DOI: 10.3390/antiox12101888] [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: 09/26/2023] [Revised: 10/14/2023] [Accepted: 10/18/2023] [Indexed: 10/29/2023] Open
Abstract
The aim of this study was to investigate the parameters affecting the extraction of positive molecules such as chlorogenic acids and antioxidants, as well as potentially carcinogenic substances such as acrylamide, in different coffee brewing methods. Three coffee varieties, each assigned a different roasting degree, were used to prepare coffee brews following eight different preparation methods. Acrylamide was quantified using the HPLC-MS/MS instrument, while chlorogenic acids and caffeine were quantified using the HPLC-DAD system. Three spectrophotometric analyses were also performed (DPPH, TFC and TPC) to evaluate antioxidant activity. The results showed that the main brewing parameters, which have the greatest influence on the final content of these compounds, were the volume of water used, more specifically the brewing ratio (coffee to water ratio), the extraction time and the particle size of the coffee powder. In addition, the variables that have the greatest impact on the discrimination of the preparation methods studied are total chlorogenic acid content, TFC, TPC, caffeine and the DPPH assay. For this reason, the recipe and infusion parameters used for each of the extraction systems are the key factors that determine the extraction of coffee components and, consequently, the quality of the cup.
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Affiliation(s)
- Agnese Santanatoglia
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (A.S.); (S.A.); (G.S.); (S.V.)
- Research and Innovation Coffee Hub, Via Emilio Betti 1, 62020 Belforte del Chienti, Italy;
| | - Simone Angeloni
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (A.S.); (S.A.); (G.S.); (S.V.)
| | - Davide Bartolucci
- Chemistry Interdisciplinary Project (ChIP), School of Science and Technology, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy;
| | - Lauro Fioretti
- Research and Innovation Coffee Hub, Via Emilio Betti 1, 62020 Belforte del Chienti, Italy;
| | - Gianni Sagratini
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (A.S.); (S.A.); (G.S.); (S.V.)
| | - Sauro Vittori
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (A.S.); (S.A.); (G.S.); (S.V.)
- Research and Innovation Coffee Hub, Via Emilio Betti 1, 62020 Belforte del Chienti, Italy;
| | - Giovanni Caprioli
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (A.S.); (S.A.); (G.S.); (S.V.)
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Ghobakhlou F, Eisvand F, Razavi BM, Ghasemzadeh Rahbardar M, Hosseinzadeh H. Evaluating the effect of alpha-mangostin on neural toxicity induced by acrylamide in rats. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:95789-95800. [PMID: 37556057 DOI: 10.1007/s11356-023-29162-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Accepted: 07/31/2023] [Indexed: 08/10/2023]
Abstract
Acrylamide (ACR) is known to be a neurotoxic agent for humans and animals that has many applications in industry. Alpha-mangostin is a natural antioxidant that is extracted from mangosteen. This study aimed to investigate the protective effects of alpha-mangostin against ACR-induced neurotoxicity in rats and PC12 cells. Male Wistar rats were used in this investigation for 11 days, divided into 8 groups: 1. control group (normal saline), 2. ACR (50 mg/kg, i.p.), 3-6. ACR + alpha-mangostin (20, 40, 60 mg/kg, p.o.), 7. ACR + vitamin E (200 mg/kg, i.p., every other day) 8. alpha-mangostin (60 mg/kg, p.o.). On the last day of the study, the behavioral test was performed. The amounts of malondialdehyde (MDA) and glutathione (GSH) were measured. Also, the effects of ACR and alpha-mangostin were assessed by MTT assay on PC12 cells, and the levels of reactive oxygen species (ROS), B-cell lymphoma 2 (Bcl-2), Bcl-2-associated X protein (Bax), and cleaved caspase-3 proteins were measured by Western blotting. Receiving ACR caused motor disorders in animals, increased MDA, and decreased GSH levels of the cerebral cortex versus the control group. Alpha-mangostin (60 mg/kg) reduced ACR motility disorders, MDA amounts, and augmented GSH levels. The concurrent administration of vitamin E and ACR reduced gait score, MDA level, and amplified GSH content versus the ACR group. In the in vitro section, alpha-mangostin (1.25 µM, 24 h) increased cell viability, attenuated ROS, Bax/Bcl-2, and cleaved caspase-3 levels versus the ACR group. Alpha-mangostin reduced the toxicity of ACR by inhibiting oxidative stress and apoptosis. Therefore, it could be a promising compound for managing ACR-induced neurotoxicity.
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Affiliation(s)
- Farivar Ghobakhlou
- School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Farhad Eisvand
- Department of Pharmacodynamics and Toxicology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Bibi Marjan Razavi
- Department of Pharmacodynamics and Toxicology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
- Targeted Drug Delivery Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran
| | | | - Hossein Hosseinzadeh
- Department of Pharmacodynamics and Toxicology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran.
- Pharmaceutical Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran.
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Li B, Wang J, Cheng Z, Song B, Shu C, Chen Y, Chen W, Yang S, Yang Y, Tian J. Flavonoids mitigation of typical food thermal processing contaminants: Potential mechanisms and analytical strategies. Food Chem 2023; 416:135793. [PMID: 36898335 DOI: 10.1016/j.foodchem.2023.135793] [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: 12/20/2022] [Revised: 02/12/2023] [Accepted: 02/22/2023] [Indexed: 03/05/2023]
Abstract
Due to unique chemical structure, flavonoids are secondary metabolites with numerous biological activities. Thermal processing of food usually produces some chemical contaminants, which cause an adverse effect on food quality and nutrition. Therefore, it is vital to reduce these contaminants in food processing. In this study, current researches around the inhibitory effect of flavonoids on acrylamide, furans, α-dicarbonyl compounds and heterocyclic amines (HAs) were summarized. It has been shown that flavonoids inhibited the formation of these contaminants to varying degrees in chemical or food models. The mechanism was mainly associated with natural chemical structure and partly with antioxidant activity of flavonoids. Additionally, methods and tools of analyzing interactions between flavonoids and contaminants were discussed. In summary, this review demonstrated potential mechanisms and analytical strategies of flavonoids in food thermal processing, providing new insight of flavonoids applying on the food engineering.
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Affiliation(s)
- Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Jiaxin Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Zhen Cheng
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Baoge Song
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Chi Shu
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Wei Chen
- Faculty of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Shufang Yang
- Zhejiang Lanmei Technology Co., Ltd, Zhuji, China
| | - Yiyun Yang
- Zhejiang Lanmei Technology Co., Ltd, Zhuji, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
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Research Progress of Programmed Cell Death Induced by Acrylamide. J FOOD QUALITY 2023. [DOI: 10.1155/2023/3130174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023] Open
Abstract
Acrylamide exposure through environment pollution and diet is very common in daily life. With the deepening of the study on the toxicity of acrylamide, it has attracted widespread attention for the effects of acrylamide on multiple organs through affecting a variety of programmed cell death. Multiple studies have shown that acrylamide could exert its toxic effect by inducing programmed cell death, but its specific molecular mechanism is still unclear. In this review, the research on the main forms of programmed cell death (apoptosis, autophagy, and programmed necrosis) induced by acrylamide and their possible mechanisms are reviewed. This review may provide basic data for further research of acrylamide and prevention of its toxicity.
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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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Mohdaly AAA, Roby MHH, Sultan SAR, Groß E, Smetanska I. Potential of Low Cost Agro-Industrial Wastes as a Natural Antioxidant on Carcinogenic Acrylamide Formation in Potato Fried Chips. Molecules 2022; 27:7516. [PMID: 36364343 PMCID: PMC9659110 DOI: 10.3390/molecules27217516] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 10/25/2022] [Accepted: 10/28/2022] [Indexed: 12/24/2023] Open
Abstract
Acrylamide is classified as a toxic and a prospective carcinogen to humans, and it is formed during thermal process via Maillard reaction. In order to find innovative ways to diminish acrylamide formation in potato chips, several extracts of agricultural wastes including potato peels, olive leaves, lemon peels and pomegranate peels extracts were examined as a soaking pre-treatment before frying step. Total phenolic, total flavonoids, antioxidant activity, and the reduction in sugar and asparagine contents were additionally performed. Proximate composition of these wastes was found to be markedly higher in fat, carbohydrate and ash contents. Lemon peels and potato peels showed almost similar phenolic content (162 ± 0.93 and 157 ± 0.88 mg GAE /g, respectively) and exhibited strong ABTS and DPPH radical scavenging activities than the other wastes. The reduction percentage of reducing sugars and asparagine after soaking treatment ranged from 28.70 to 39.57% and from 22.71 to 29.55%, respectively. HPLC results showed higher level of acrylamide formation in control sample (104.94 mg/kg) and by using the wastes extracts of lemon peels, potato peels, olive leaves, and pomegranate peels succeeded to mitigate acrylamide level by 86.11%, 69.66%, 34.03%, and 11.08%, respectively. Thus, it can be concluded that the soaking of potato slices in the tested wastes extracts as antioxidant as pre-treatment before frying reduces the formation of acrylamide and in this way, the risks connected to acrylamide consumption could be regulated and managed.
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Affiliation(s)
- Adel Abdelrazek Abdelazim Mohdaly
- Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Fayoum 63514, Egypt
- Department of Plant Food Processing, Agricultural Faculty, University of Applied Sciences Weihenstephan-Triesdorf, Markgrafenstr 16, 91746 Weidenbach, Germany
| | - Mohamed H. H. Roby
- Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Fayoum 63514, Egypt
| | - Seham Ahmed Rabea Sultan
- Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Fayoum 63514, Egypt
| | - Eberhard Groß
- Department of Plant Food Processing, Agricultural Faculty, University of Applied Sciences Weihenstephan-Triesdorf, Markgrafenstr 16, 91746 Weidenbach, Germany
| | - Iryna Smetanska
- Department of Plant Food Processing, Agricultural Faculty, University of Applied Sciences Weihenstephan-Triesdorf, Markgrafenstr 16, 91746 Weidenbach, Germany
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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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Kaspchak E, Toci AT, Menezes LRA, Igarashi-Mafra L, Mafra MR. Effect of phytic acid, tannic acid and saponin on asparagine-glucose Maillard reaction. Food Chem 2022; 394:133518. [PMID: 35749878 DOI: 10.1016/j.foodchem.2022.133518] [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: 01/29/2022] [Revised: 05/07/2022] [Accepted: 06/16/2022] [Indexed: 11/16/2022]
Abstract
Antinutrients (ANs) interact with proteins changing its behavior and may affect Maillard reaction (MR). This work aimed to study the effect of phytic acid, tannic acid, and saponin on asparagine-glucose MR. The effect of AN concentration (0-1 mM) and reaction time (3-30 min at 150 °C) on the formation of melanoidins and acrylamide was determined. Other MR compounds were analyzed by gas chromatography and nuclear magnetic resonance. The ANs effect on asparagine-glucose thermal behavior was studied by differential scanning calorimetry. Results showed that ANs increase the melanoidins formation. Acrylamide content increased in saponin and phytic acid presence. The volatile profile was similar among the samples and formed mainly by pyrazines (>50%). ANs affect glucose's melting point, however, only phytic acid and saponin affect asparagine and glucose thermal behavior. The results presented in this work are important for food science and the industry to control MR in processed foods.
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Affiliation(s)
- Elaine Kaspchak
- Department of Chemical Engineering, Federal University of Paraná (UFPR), Polytechnic Center, 81531-990 Curitiba, PR, Brazil.
| | - Aline Theodoro Toci
- Environmental and Food Interdisciplinary Studies Laboratory (LEIMAA), Latin American Institute of Life and Nature Sciences (ILACVN), Federal University of Latin American Integration (UNILA), 85867-970 Foz do Iguaçú, PR, Brazil
| | - Leociley Rocha Alencar Menezes
- Department of Biochemistry and Molecular Biology, Federal University of Paraná, Polytechnic Center, 81531-990 Curitiba, PR, Brazil
| | - Luciana Igarashi-Mafra
- Department of Chemical Engineering, Federal University of Paraná (UFPR), Polytechnic Center, 81531-990 Curitiba, PR, Brazil
| | - Marcos R Mafra
- Department of Chemical Engineering, Federal University of Paraná (UFPR), Polytechnic Center, 81531-990 Curitiba, PR, Brazil
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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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14
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Investigating acrylamide mitigation by potential probiotics Bifidobacterium breve and Lactiplantibacillus plantarum: Optimization, in vitro gastrointestinal conditions, and mechanism. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113553] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Pedreschi F, Matus J, Bunger A, Pedreschi R, Huamán-Castilla NL, Mariotti-Celis MS. Effect of the Integrated Addition of a Red Tara Pods ( Caesalpinia spinosa) Extract and NaCl over the Neo-Formed Contaminants Content and Sensory Properties of Crackers. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27031020. [PMID: 35164284 PMCID: PMC8840663 DOI: 10.3390/molecules27031020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Revised: 01/26/2022] [Accepted: 01/28/2022] [Indexed: 12/02/2022]
Abstract
A 2k factorial design with three centrals points was considered to evaluate the effect of adding red Tara pods extract (Caesalpinia spinosa) (440–2560 µg/mL of dough water) and NaCl (0.3–1.7 g/100 g of flour) on the acrylamide (AA) and hydroxymethylfurfural (HMF) content and sensory attributes of crackers. Additionally, the best formulation, defined as that with the lowest AA and HMF content, was compared with a commercial formulation cracker. Red Tara pods extracts were obtained through conventional extraction using pure water (60 °C, 35 min). AA and HMF content were quantified by GC-MS and HPLC-DAD, respectively. The sensory evaluation was carried out using a descriptive analysis on a 10 cm non-structured linear scale. Red Tara pods extract significantly reduced (p < 0.05) the AA and HMF content, while NaCl only influenced the HMF formation. However, the sensory attributes did not significantly change (p > 0.05), excepting the violet-gray color and salty flavor, but at acceptable levels compared with the control sample. The higher the red Tara pods extract concentration (2560 µg/mL of dough water), the lower the neo-formed contaminants (NFCs) content of crackers (AA: 53 µg/kg and HMF: 1236 µg/kg) when salt level was below 3 g/100 g of flour. The action of the proanthocyanidins present in the extracts which trapped the carbonyl groups of sugars probably avoided the formation of both NFCs. Contrarily, NaCl addition (from 0.3 to 1.7 g/100 g of flour) significantly increased (p < 0.05) the HMF formation (from 1236 µg/kg to 4239 µg/kg, respectively), probably through the dehydration of carbohydrates during the Maillard reaction. When explored treatments were compared with a commercial formulated cracker, the highest mitigation effect (reductions of 40% and 32% AA and HMF, respectively) was reached with the addition of 2560 µg/mL of dough water of red Tara pods extract and 0.3 g/100 g of flour of NaCl. The addition of red Tara pods extracts integrated with the control of NaCl levels mitigated the NFCs in crackers, preserving their sensory properties. Future research should be focused on scaling this mitigation technology, considering a better chemical characterization of red Tara pods extracts as well as the validation of its use as functional food ingredient.
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Affiliation(s)
- Franco Pedreschi
- Departamento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile
- Correspondence: (F.P.); (M.S.M.-C.)
| | - Joans Matus
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, P.O. Box 233, Santiago 8380000, Chile; (J.M.); (A.B.)
| | - Andrea Bunger
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, P.O. Box 233, Santiago 8380000, Chile; (J.M.); (A.B.)
| | - Romina Pedreschi
- Escuela de Agronomía, Pontificia Universidad Católica de Valparaíso, Calle San Francisco s/n, La Palma, Casilla 4-D, Quillota 2263782, Chile;
| | - Nils Leander Huamán-Castilla
- Escuela de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru;
| | - María Salomé Mariotti-Celis
- Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad Finis Terrae, Pedro de Valdivia 1509, Providencia, Santiago 7501015, Chile
- Correspondence: (F.P.); (M.S.M.-C.)
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16
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Barrios-Rodríguez YF, Gutiérrez-Guzmán N, Pedreschi F, Mariotti-Celis MS. Rational design of technologies for the mitigation of neo-formed contaminants in roasted coffee. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.034] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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17
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Uthra C, Reshi MS, Jaswal A, Yadav D, Shrivastava S, Sinha N, Shukla S. Protective efficacy of rutin against acrylamide-induced oxidative stress, biochemical alterations and histopathological lesions in rats. Toxicol Res (Camb) 2022; 11:215-225. [PMID: 35237426 PMCID: PMC8882811 DOI: 10.1093/toxres/tfab125] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Revised: 10/11/2021] [Accepted: 12/12/2021] [Indexed: 01/28/2023] Open
Abstract
Acrylamide is a well-known neurotoxicant and carcinogen. Apart from industrial exposure, acrylamide is also found in different food products. The present study deals with in vivo experiment to test the protective effect of rutin against acrylamide induced toxicity in rats. The study was carried out on female rats with exposure of acrylamide at the dose of 38.27 mg/kg body weight, orally for 10 days followed by the therapy of rutin (05, 10, 20 and 40 mg/kg orally), for three consecutive days. All animals were sacrificed after 24 h of last treatment and various biochemical parameters in blood and tissue were investigated. Histopathology of liver, kidney and brain was also done. On administration of acrylamide for 10 days, neurotoxicity was observed in terms of decreased acetylcholinesterase activity and oxidative stress was observed in terms of increased lipid peroxidation, declined level of reduced glutathione, antioxidant enzymes (superoxide dismutase and catalase) in liver, kidney and brain. Acrylamide exposure increased the activities of serum transaminases, lipid profile, bilirubin, urea, uric acid and creatinine in serum indicating damage. Our experimental results conclude that rutin showed remarkable protection against oxidative DNA damage induced by acrylamide, which may be due to its antioxidant potential.
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Affiliation(s)
- Chhavi Uthra
- Correspondence address. Reproductive Biology and Toxicology Laboratory, UNESCO-Trace Element Satellite Centre, School of Studies in Zoology, Jiwaji University, Gwalior, Madhya Pradesh, 474011, India. Tel: 9755952336 (M); E-mail:
| | - Mohd Salim Reshi
- Toxicology and Pharmacology Lab, Department of Zoology, School of Biosciences and Biotechnology, Baba Ghulam Shah Badshah University, Rajouri, Jammu & Kashmir, 185234, India
| | - Amita Jaswal
- Reproductive Biology and Toxicology Laboratory, UNESCO-Trace Element Satellite Centre, School of Studies in Zoology, Jiwaji University, Gwalior, Madhya Pradesh, 474011, India
| | - Deepa Yadav
- Reproductive Biology and Toxicology Laboratory, UNESCO-Trace Element Satellite Centre, School of Studies in Zoology, Jiwaji University, Gwalior, Madhya Pradesh, 474011, India
| | - Sadhana Shrivastava
- Reproductive Biology and Toxicology Laboratory, UNESCO-Trace Element Satellite Centre, School of Studies in Zoology, Jiwaji University, Gwalior, Madhya Pradesh, 474011, India
| | - Neelu Sinha
- Reproductive Biology and Toxicology Laboratory, UNESCO-Trace Element Satellite Centre, School of Studies in Zoology, Jiwaji University, Gwalior, Madhya Pradesh, 474011, India
| | - Sangeeta Shukla
- Reproductive Biology and Toxicology Laboratory, UNESCO-Trace Element Satellite Centre, School of Studies in Zoology, Jiwaji University, Gwalior, Madhya Pradesh, 474011, India
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18
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Shi H, Qin R, Wu R, Rong J, Jia C, Liu R. Effect of cryoprotectants on the formation of advanced glycation end products and acrylamide in fried fish cakes. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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19
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Recent progress in the thermal treatment of oilseeds and oil oxidative stability: A review. FUNDAMENTAL RESEARCH 2021. [DOI: 10.1016/j.fmre.2021.06.022] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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20
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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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21
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Ou J. Incorporation of polyphenols in baked products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 98:207-252. [PMID: 34507643 DOI: 10.1016/bs.afnr.2021.02.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Bakery foods, including breads, cakes, cookies, muffins, rolls, buns, crumpets, pancakes, doughnuts, waffles, and bagels, etc., have been an important diet of humans for thousands of years. As the nutraceuticals with various biological activities, polyphenols, especially polyphenol-enriched products are widely used in bakery foods. The polyphenol-enriched products are mainly from fruits and vegetables, including fruits in whole, juice, puree, jam, and the powder of dried fruits, pomace, and peels. Incorporation of these products not only provide polyphenols, but also supply other nutrients, especially dietary fibers for bakery products. This chapter discussed the thermal stability of different types of polyphenols during baking, and the effect of polyphenols on the sensory attributes of baked foods. Moreover, their role in mitigation of reactive carbonyl species and the subsequent formation of advanced glycation end products, antioxidant and antimicrobial activities have been also discussed. Since polyphenols are subjected to high temperature for dozens of minutes during baking, future works need to focus on the chemical interactions of polyphenols and their oxidized products (quinones) with other food components, and the safety consequence of these interactions.
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Affiliation(s)
- Juanying Ou
- Institute of Food Safety & Nutrition, Jinan University, Guangzhou, China.
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22
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Trujillo-Mayol I, Madalena C Sobral M, Viegas O, Cunha SC, Alarcón-Enos J, Pinho O, Ferreira IMPLVO. Incorporation of avocado peel extract to reduce cooking-induced hazards in beef and soy burgers: A clean label ingredient. Food Res Int 2021; 147:110434. [PMID: 34399449 DOI: 10.1016/j.foodres.2021.110434] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 03/21/2021] [Accepted: 05/11/2021] [Indexed: 02/07/2023]
Abstract
In this study, the benefits of using avocado peel extract (APE), rich in phenolic compounds, to reduce the oxidation and formation of harmful compounds resulting from cooking, were investigated. Beef and soy-based burgers with the addition of APE (0.5% and 1%) were studied after pan frying concerning proximate and physicochemical characteristics, inhibition of protein and lipid oxidation products (thiobarbituric acid reactive substances [TBARS], hexanal, and carbonyls), heterocyclic aromatic amines (HAs) and acrylamide formation. Sensory analysis was additionally performed. APE-affected proximate composition, protein, fat, and ash contents (%) were found to be markedly higher in APE-incorporated burgers (~28.32 ± 0.29, ~14.00 ± 0.01, and ~1.57 ± 0.05, respectively), compared with the controls (~26.55 ± 0.51, ~12.77 ± 0.32, and ~1.48 ± 0.16, respectively). Lower concentrations of TBARS, hexanal, and carbonyls were observed in APE-treated burgers on Days 1 and 10, post-cooking, compared to controls. Overall, it was found that APE had a greater protective effect than the positive control (sodium ascorbate incorporated) in beef burgers. In soy burgers, the positive control demonstrated pro-oxidant activity. The addition of 0.5% APE was found to inhibit HAs and acrylamide formation in beef and soy burgers. Although the addition of APE affected the color of both meat and soy burgers, it did not impact consumer preference. It was therefore concluded that APE extract might be a suitable clean-label alternative to synthetic antioxidants, and that it can protect and increase the nutritional value of meat and meat-free burgers.
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Affiliation(s)
- Igor Trujillo-Mayol
- Departamento de Ingeniería de Alimentos, Universidad del Bío-Bío, Av. Andrés Bello 720, PO Box 447, Chillán, Chile.
| | - M Madalena C Sobral
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, Portugal
| | - Olga Viegas
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, Portugal; Faculdade de Ciências da Nutrição Alimentação da Universidade do Porto, Portugal
| | - Sara C Cunha
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, Portugal
| | - Julio Alarcón-Enos
- Laboratorio de Síntesis y Biotransformación de Productos Naturales, Facultad de Ciencia, Universidad del Bío-Bío, Chillán, Chile
| | - Olívia Pinho
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, Portugal; Faculdade de Ciências da Nutrição Alimentação da Universidade do Porto, Portugal
| | - Isabel M P L V O Ferreira
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, Portugal
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23
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Haddarah A, Naim E, Dankar I, Sepulcre F, Pujolà M, Chkeir M. The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying. Food Chem 2021; 350:129060. [PMID: 33610846 DOI: 10.1016/j.foodchem.2021.129060] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2020] [Revised: 11/21/2020] [Accepted: 01/06/2021] [Indexed: 11/20/2022]
Abstract
The aim of this study was to evaluate the effect of three Lebanese wild plant extracts on acrylamide (AA) content in French fries, and to investigate the impact of air frying (AF) and deep frying (DF) techniques against AA formation. HPLC showed higher level of AA in DF (1384.79 ng/g) than in AF (163.1 ng/g). Indeed, the plant extracts of ginger, borage and fennel succeeded to decrease AA (59.67, 67.99, and 73.36% in (AF) and 21.91, 66.29 and 29.15% in (DF) respectively)in both fryers. Accordingly, borage fennel and ginger with their high scavenging activity (86.09%, 89.11% 93.67% respectively) and total phenolic contents (298.61, 117.79 and 97.36 of GAE respectively) can act as healthy beneficial pre-treatment, overall reducing AA in potato fries particularly in AF. This study was the first to reveal the importance of using plant extract in reducing AA in potato fries, a staple Lebanese food.
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Affiliation(s)
- Amira Haddarah
- Lebanese University, Doctoral School of Sciences and Technology (DSST), Hadath, Lebanon; Lebanese University Faculty of Agriculture & Veterinary Sciences (ULFA), Dekwaneh, Lebanon.
| | - Elissa Naim
- Lebanese University, Doctoral School of Sciences and Technology (DSST), Hadath, Lebanon
| | - Iman Dankar
- Lebanese University, Doctoral School of Sciences and Technology (DSST), Hadath, Lebanon; Departament d'Enginyeria Agroalimentària Biotecnologia, Universitat Politècnica de Catalunya. BarcelonaTECH, Spain
| | - Francesc Sepulcre
- Departament d'Enginyeria Agroalimentària Biotecnologia, Universitat Politècnica de Catalunya. BarcelonaTECH, Spain
| | - Montserrat Pujolà
- Departament d'Enginyeria Agroalimentària Biotecnologia, Universitat Politècnica de Catalunya. BarcelonaTECH, Spain
| | - Manal Chkeir
- Lebanese University, Doctoral School of Sciences and Technology (DSST), Hadath, Lebanon; Lebanese University Faculty of Agriculture & Veterinary Sciences (ULFA), Dekwaneh, Lebanon
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24
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Vitamin A and E Homologues Impacting the Fate of Acrylamide in Equimolar Asparagine-Glucose Model System. Antioxidants (Basel) 2021; 10:antiox10070993. [PMID: 34206458 PMCID: PMC8300766 DOI: 10.3390/antiox10070993] [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: 05/04/2021] [Revised: 06/14/2021] [Accepted: 06/16/2021] [Indexed: 11/16/2022] Open
Abstract
This study aims to evaluate the influence of Vitamin A and E homologues toward acrylamide in equimolar asparagine-glucose model system. Vitamin A homologue as β-carotene (BC) and five Vitamin E homologues, i.e., α-tocopherol (AT), δ-tocopherol (DT), α-tocotrienol (ATT), γ-tocotrienol (GTT), and δ-tocotrienol (DTT), were tested at different concentrations (1 and 10 µmol) and subjected to heating at 160 °C for 20 min before acrylamide quantification. At lower concentrations (1 µmol; 431, 403, 411 ppm, respectively), AT, DT, and GTT significantly increase acrylamide. Except for DT, enhancing concentration to 10 µmol (5370, 4310, 4250, 3970, and 4110 ppm, respectively) caused significant acrylamide formation. From linear regression model, acrylamide concentration demonstrated significant depreciation over concentration increase in AT (Beta = -83.0, R2 = 0.652, p ≤ 0.05) and DT (Beta = -71.6, R2 = 0.930, p ≤ 0.05). This study indicates that different Vitamin A and E homologue concentrations could determine their functionality either as antioxidants or pro-oxidants.
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25
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Augustine DA, Bent GA, Nelson PN. Mechanistic evidence for the effect of sulphur-based additive: methionine, on acrylamide reduction. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:1324-1331. [PMID: 34043491 DOI: 10.1080/19440049.2021.1925166] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
The unavoidable presence of acrylamide in foods has fuelled the search for a suitable food additive, one that can successfully mitigate dietary acrylamide levels without changing food quality or compromising the health of consumers. The purpose of this study was to investigate the effect of a sulphur-based additive and amino acid, methionine, on acrylamide reduction. Differential scanning calorimetry, supported by chromatographic measurements, has shown that methionine interacts with acrylamide at a possible optimum temperature of 160°C, thereby disfavouring acrylamide polymerisation. Analysis of the methionine-acrylamide interaction via density functional theoretical modelling (DFT/6-31 + G(d)/RCAM-B3LYP) revealed that methionine's reducing effect may be driven by a Michael-type conjugation of the vinyl group of acrylamide at both the sulphur atom (∆Gf = -53 kJ mol-1) and the amino group (∆Gf = -11.84 kJ mol-1) of methionine. The former conjugation pathway results in a product that is more thermodynamically feasible.
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Affiliation(s)
| | - Grace-Anne Bent
- Department of Chemistry, The University of the West Indies, St. Augustine, Trinidad and Tobago
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26
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Zhang N, Zhou Q, Fan D, Xiao J, Zhao Y, Cheng KW, Wang M. Novel roles of hydrocolloids in foods: Inhibition of toxic maillard reaction products formation and attenuation of their harmful effects. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.020] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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27
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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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28
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Mollakhalili-Meybodi N, Khorshidian N, Nematollahi A, Arab M. Acrylamide in bread: a review on formation, health risk assessment, and determination by analytical techniques. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:15627-15645. [PMID: 33548042 DOI: 10.1007/s11356-021-12775-3] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Accepted: 01/29/2021] [Indexed: 06/12/2023]
Abstract
Acrylamide is a water-soluble toxicant found in high-protein and carbohydrate-containing foods exposed to high temperature like bread as the staple foodstuff. This toxicant is mainly formed via Maillard reaction. The potential adverse effects of acrylamide especially possible carcinogenicity in human through dietary exposure necessitate its monitoring. Regarding the existence of its precursors in wheat bread formulation as well as extreme consumption of bread by most population and diversity of bread types, its acrylamide level needs to be investigated. The indicative value for acrylamide in wheat bread is set at 80 μg/kg. Consequently, its determination using liquid chromatography-tandem mass spectrometry (LC-MS/MS), gas chromatography-mass spectrometry (GC-MS), or capillary electrophoresis can be helpful considering both the risk assessment and quality control aspects. In this respect, methods based on LC-MS/MS show good recovery and within laboratory repeatability with a limit of detection of 3-20 μg/kg and limit of quantification of 10-50 μg/kg which is suitable for the immediate requirements for food product monitoring and calculation of consumer exposure.
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Affiliation(s)
- Neda Mollakhalili-Meybodi
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Nasim Khorshidian
- Food Safety Research Center (Salt), School of Nutrition and Food Sciences, Semnan University of Medical Sciences, Semnan, Iran
| | - Amene Nematollahi
- Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran.
| | - Masoumeh Arab
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
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29
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Perera DN, Hewavitharana GG, Navaratne SB. Comprehensive Study on the Acrylamide Content of High Thermally Processed Foods. BIOMED RESEARCH INTERNATIONAL 2021; 2021:6258508. [PMID: 33681355 PMCID: PMC7925045 DOI: 10.1155/2021/6258508] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 02/10/2021] [Accepted: 02/13/2021] [Indexed: 11/17/2022]
Abstract
Acrylamide (AA) formation in starch-based processed foods at elevated temperatures is a serious health issue as it is a toxic and carcinogenic substance. However, the formation of more AA entangles with modern-day fast food industries, and a considerable amount of this ingredient is being consumed by fast food eaters inadvertently throughout the world. This article reviews the factors responsible for AA formation pathways, investigation techniques of AA, toxicity, and health-related issues followed by mitigation methods that have been studied in the past few decades comprehensively. Predominantly, AA and hydroxymethylfurfural (HMF) are produced via the Maillard reaction and can be highlighted as the major heat-induced toxins formulated in bread and bakery products. Epidemiological studies have shown that there is a strong relationship between AA accumulation in the body and the increased risk of cancers. The scientific community is still in a dearth of technology in producing AA-free starch-protein-fat-based thermally processed food products. Therefore, this paper may facilitate the food scientists to their endeavor in developing mitigation techniques pertaining to the formation of AA and HMF in baked foods in the future.
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Affiliation(s)
- Dilini N. Perera
- Department of Food Science and Technology, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka
| | - Geeth G. Hewavitharana
- Department of Food Science and Technology, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka
| | - S. B. Navaratne
- Department of Food Science and Technology, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka
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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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Ahmad SNS, Tarmizi AHA, Razak RAA, Jinap S, Norliza S, Sulaiman R, Sanny M. Selection of Vegetable Oils and Frying Cycles Influencing Acrylamide Formation in the Intermittently Fried Beef Nuggets. Foods 2021; 10:257. [PMID: 33513727 PMCID: PMC7912009 DOI: 10.3390/foods10020257] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 12/10/2020] [Accepted: 12/12/2020] [Indexed: 11/17/2022] Open
Abstract
This study aims to investigate the effect of different vegetable oils and frying cycles on acrylamide formation during the intermittent frying of beef nuggets. Different vegetable oils, palm olein (PO), red palm olein (RPO), sunflower oil (SFO), and soybean oil (SBO), were used for a total of 80 frying cycles. Oil was collected at every 16th frying cycle and analyzed for peroxide value (PV), p-anisidine value (p-AV), free fatty acid (FFA), total polar compound (TPC), polar compound fractions, and fatty acid composition (FAC). Total oxidation (TOTOX) value was calculated, and acrylamide content was quantified in the nuggets. Regardless of the oil type, PV, p-AV, and TOTOX initially increased but gradually decreased. However, FFA and TPC continued to develop across the 80 frying cycles. The C18:2/C16:0 remained almost unchanged in PO and RPO but dropped progressively in SFO and SBO. The lowest acrylamide content in fried products was observed in the PO, while the highest content was observed in RPO. Bivariate correlation analysis showed no significant (p ≤ 0.05) correlation between oil quality attributes and acrylamide concentration. The oil type but not the frying cycle significantly affected the acrylamide concentration in beef nuggets.
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Affiliation(s)
- Siti Nur Syahirah Ahmad
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.N.S.A.); (S.J.)
| | - Azmil Haizam Ahmad Tarmizi
- Product Development and Advisory Services Division, Malaysian Palm Oil Board, 6, Persiaran Institusi, Bandar Baru Bangi, Kajang 43000, Selangor, Malaysia;
| | - Raznim Arni Abd Razak
- Product Development and Advisory Services Division, Malaysian Palm Oil Board, 6, Persiaran Institusi, Bandar Baru Bangi, Kajang 43000, Selangor, Malaysia;
| | - Selamat Jinap
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.N.S.A.); (S.J.)
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Saparin Norliza
- Sime Darby Research Sdn. Bhd., Lot 2664, Jalan Pulau Carey, Pulau Carey 42960, Selangor, Malaysia;
| | - Rabiha Sulaiman
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
- Halal Products Research Institute, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Maimunah Sanny
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.N.S.A.); (S.J.)
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
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Zhang N, Zhao Y, Fan D, Xiao J, Cheng KW, Wang M. Inhibitory effects of some hydrocolloids on the formation of heterocyclic amines in roast beef. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106073] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Alafeef AK, Ariffin F, Zulkurnain M. Organic Selenium as Antioxidant Additive in Mitigating Acrylamide in Coffee Beans Roasted via Conventional and Superheated Steam. Foods 2020; 9:E1197. [PMID: 32872507 PMCID: PMC7555674 DOI: 10.3390/foods9091197] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 08/22/2020] [Accepted: 08/24/2020] [Indexed: 12/18/2022] Open
Abstract
Selenium is an essential micronutrient with significant antioxidant activity promising in mitigating the formation of acrylamide during high-temperature roasting. In this study, green coffee beans pretreated with selenium (Se-coffee) were investigated on their selenium uptake, selenium retention in green and roasted beans, antioxidant activities, and formation of acrylamide during conventional and superheated steam roasting. Comparisons were made with positive (pretreated without selenium) and negative (untreated) controls. The acrylamide formation was significantly inhibited in Se-coffee (108.9-165.3 μg/kg) compared to the positive and negative controls by 73.9% and 52.8%, respectively. The reduction of acrylamide by superheated steam roasting only observed in the untreated coffee beans (negative control) by 32.4% parallel to the increase in its antioxidant activity. Selenium pretreatment significantly increased antioxidant activity of the roasted Se-coffee beans after roasting although soaking pretreatment significantly reduced antioxidant activity in the green beans. Acrylamide reduction in the roasted coffee beans strongly correlated with the change in antioxidant capacities after roasting (∆FRAP, 0.858; ∆DPPH, 0.836). The results indicate that the antioxidant properties of the organic selenium suppressed acrylamide formation during coffee roasting.
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Affiliation(s)
| | - Fazilah Ariffin
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia; (A.K.A.); (M.Z.)
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Zhang L, Zhou WN, Tu ZC, Yang SH, Xu L, Yuan T. Influence of Hydroxyl Substitution on the Suppression of Flavonol in Harmful Glycation Product Formation and the Inhibition Mechanism Revealed by Spectroscopy and Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:8263-8273. [PMID: 32662984 DOI: 10.1021/acs.jafc.0c03163] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Quercetin (Que), kaempferol (Kaem), isorhamnetin (Irh), and myricetin (Myri) are typical flavonols that are abundant in plant resources. This research investigated their ability in attenuating harmful glycation product formation and the effect of hydroxyl substitution. The inhibition mechanisms were elucidated by fluorescence spectroscopy and nano-liquid chromatography Orbitrap tandem mass spectrometry. The results indicated that the 3'-OH on the B-ring is critical in alleviating harmful glycation product formation, methylation reduced its inhibition, and the 5'-OH showed much less contribution than the 3'-OH. Que showed the strongest suppression on initial product, 5-hydroxymethylfurfural, and advanced glycation end product formation, with the corresponding percentage inhibitions at 36.58 μM of 81.1, 56.9, and 95.4%. Que and Myri also clearly inhibited fructosamine and acrylaminde production, while no suppression was observed by Irh and Kaem. The number of glycated sites was reduced from ten to seven, five, six, and nine, respectively, when 36.58 μM Que, Myri, Kaem, and Irh was added. Suppressing the conformational changes of ovalbumin induced by glycation, trapping dicarbonyl compounds, altering the microenvironment around tryptophan, and reducing the glycation activity of potential sites were the major inhibition mechanisms. These results suggest that Que and Myri may be promising natural agents for inhibiting harmful glycation and provide theoretical support for the effective screening of natural antiglycation reagents.
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Affiliation(s)
- Lu Zhang
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Wen-Na Zhou
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Zong-Cai Tu
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Si-Hang Yang
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Liang Xu
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Tao Yuan
- National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
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Zokaei M, Kamankesh M, Abedi AS, Moosavi MH, Mohammadi A, Rezvani M, Shojaee-Aliabadi S, Khaneghah AM. Reduction in Acrylamide Formation in Potato Crisps: Application of Extract and Hydrocolloid-Based Coatings. J Food Prot 2020; 83:754-761. [PMID: 32294761 DOI: 10.4315/0362-028x.jfp-19-357] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Accepted: 12/23/2019] [Indexed: 11/11/2022]
Abstract
ABSTRACT Two different potato chip coatings-aqueous extracts including Zataria multiflora and Allium hirtifolium at concentrations of 1, 3, 5, and 7% and hydrocolloids individually or in combination-were used to decrease acrylamide content, and their effects on the characteristics of the product were then investigated. According to the results, the incorporation of hydrocolloids as the coating was more efficient in the reduction of acrylamide production than with the extracts. Also, the application of each extract and hydrocolloids individually can be considered a more efficient technique for acrylamide reduction than their mixture. In this regard, the economic aspects of the application of hydrocolloids in the coating of fried potato crisps can be evaluated. HIGHLIGHTS
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Affiliation(s)
- Maryam Zokaei
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, and
| | - Marzieh Kamankesh
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, and
| | - Abdol-Samad Abedi
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, and
| | - Motahareh Hashemi Moosavi
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, and
| | - Abdorreza Mohammadi
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, and.,Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mehdi Rezvani
- Faculty of Chemistry, Shahid Beheshti University, Tehran, Iran; and
| | - Saeedeh Shojaee-Aliabadi
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, and
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Caixa Postal: 6121, CEP: 13083-862, Campinas, São Paulo, Brazil (ORCID: https://orcid.org/0000-0001-5769-0004 [A.M.K.])
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36
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Sun DJ, Zhu LJ, Zhao YQ, Zhen YQ, Zhang L, Lin CC, Chen LX. Diarylheptanoid: A privileged structure in drug discovery. Fitoterapia 2020; 142:104490. [DOI: 10.1016/j.fitote.2020.104490] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2019] [Revised: 01/29/2020] [Accepted: 01/31/2020] [Indexed: 12/11/2022]
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Effects of Hot-Water Extract from Vine Tea ( Ampelopsis g rossedentata) on Acrylamide Formation, Quality and Consumer Acceptability of Bread. Foods 2020; 9:foods9030373. [PMID: 32210179 PMCID: PMC7143921 DOI: 10.3390/foods9030373] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2020] [Revised: 03/20/2020] [Accepted: 03/20/2020] [Indexed: 02/06/2023] Open
Abstract
Acrylamide is a harmful substance that could be inhibited by natural products. Vine tea is an edible herb belonging to the Vitaceae family and has been approved by Chinese authorities as a new food ingredient in 2013. However, the effects of vine tea extract on acrylamide formation and bread quality are rarely investigated. In this study, the polyphenol composition of hot-water extract from vine tea was characterized by ultrahigh-performance liquid chromatography coupled with high-resolution mass spectrometry (UHPLC-ESI-HRMS/MS), and its effects on acrylamide formation, quality, and consumer acceptability of bread were investigated. Vine tea extract and its main polyphenol, dihydromyricetin, significantly inhibited the acrylamide formation in bread, especially the low dose of vine tea extract (1.25 g/kg), which decreased the acrylamide formation by 58.23%. The color and texture of bread were significantly affected by vine tea extract or dihydromyricetin, whereas the moisture content was not changed remarkably. Triangle and paired preference tests indicated that, although the aroma, appearance, and taste of the bread with vine tea extract significantly differ from those of the control bread, vine tea extract did not significantly affect the consumer acceptability. In conclusion, the addition of vine tea extract could be used to develop a new and healthy bread product with low acrylamide content.
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38
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Martín-Vertedor D, Fernández A, Hernández A, Arias-Calderón R, Delgado-Adámez J, Pérez-Nevado F. Acrylamide reduction after phenols addition to Californian-style black olives. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106888] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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39
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Krishnan KG, Kumar CU, Lim WM, Mai CW, Thanikachalam PV, Ramalingan C. Novel cyanoacetamide integrated phenothiazines: Synthesis, characterization, computational studies and in vitro antioxidant and anticancer evaluations. J Mol Struct 2020. [DOI: 10.1016/j.molstruc.2019.127037] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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40
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Mildner-Szkudlarz S, Różańska M, Piechowska P, Waśkiewicz A, Zawirska-Wojtasiak R. Effects of polyphenols on volatile profile and acrylamide formation in a model wheat bread system. Food Chem 2019; 297:125008. [DOI: 10.1016/j.foodchem.2019.125008] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Revised: 06/05/2019] [Accepted: 06/12/2019] [Indexed: 12/12/2022]
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41
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Torres JD, Dueik V, Carré D, Bouchon P. Effect of the Addition of Soluble Dietary Fiber and Green Tea Polyphenols on Acrylamide Formation and In Vitro Starch Digestibility in Baked Starchy Matrices. Molecules 2019; 24:molecules24203674. [PMID: 31614753 PMCID: PMC6833046 DOI: 10.3390/molecules24203674] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 09/11/2019] [Accepted: 09/24/2019] [Indexed: 12/11/2022] Open
Abstract
Starch digestibility may be affected by food microstructural changes, as well as by specific interactions with some biomolecules, such as soluble dietary fibers (SDFs). It is well-known that acrylamide (AA) is a toxic and potentially carcinogenic compound formed in starchy food products processed at temperatures above 120 °C. This study aimed to investigate the effect of the addition of SDF and green tea polyphenols (GTP) on AA formation and in vitro starch digestibility in baked starchy matrices. The formulations were prepared using gluten and wheat starch, ensuring ~40 ± 2% (wet basis, w.b.) moisture in the doughs. In some samples, 7.5% (dry basis, d.b.) of starch was replaced with inulin (IN), polydextrose (PD) or partially hydrolyzed guar gum (PHGG), and/or with GTP at 1% (d.b). Acrylamide was determined by gas chromatography–mass spectrometry, and the in vitro starch digestibility using the Englyst method. The GTP was able to reduce AA content by ~48%, and a combination of IN-GTP allowed it to be reduced by up to ~64%, revealing the lowest rapidly available glucose content (~17 mg/g glucose). While a PD-GTP mixture reduced the AA content by around ~57% and gave the highest unavailable glucose fraction (~74 mg/g glucose) compared to the control. This study showed how functional ingredients could be used to develop successfully healthier starchy bakery foods.
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Affiliation(s)
- José David Torres
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile.
| | - Verónica Dueik
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile.
- Comercial e Industrial SOLUTEC Ltda. Almirante Churruca 3130, Santiago 8370653, Chile.
| | - David Carré
- Comercial e Industrial SOLUTEC Ltda. Almirante Churruca 3130, Santiago 8370653, Chile.
| | - Pedro Bouchon
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile.
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Reduction of acrylamide formation in potato chips during deep-frying in sunflower oil using pomegranate peel nanoparticles extract. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00252-y] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Trujillo‐Agudelo S, Osorio A, Gómez F, Contreras‐Calderón J, Mesías‐Garcia M, Delgado‐Andrade C, Morales F, Vega‐Castro O. Evaluation of the application of an edible coating and different frying temperatures on acrylamide and fat content in potato chips. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13198] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sara Trujillo‐Agudelo
- BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food SciencesUniversity of Antioquia, Street 67 No. 53‐108. Medellín Colombia
| | - Ana Osorio
- BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food SciencesUniversity of Antioquia, Street 67 No. 53‐108. Medellín Colombia
| | - Faver Gómez
- BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food SciencesUniversity of Antioquia, Street 67 No. 53‐108. Medellín Colombia
| | - Jose Contreras‐Calderón
- BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food SciencesUniversity of Antioquia, Street 67 No. 53‐108. Medellín Colombia
| | - Marta Mesías‐Garcia
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN‐CSIC) Madrid‐ Spain
| | | | - Francisco Morales
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN‐CSIC) Madrid‐ Spain
| | - Oscar Vega‐Castro
- BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food SciencesUniversity of Antioquia, Street 67 No. 53‐108. Medellín Colombia
- American University Corporation, Career. 42 No. 52 ‐ 06 (Av. La Playa), Medellín Colombia
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Nie H, Huang S, Li X, Gong J, Wu F, Yin J, Liao Y, Wu S, Luo Y. Identification of compounds from chufa (Eleocharis dulcis) peels with inhibitory acrylamide formation activity. REVISTA BRASILEIRA DE FARMACOGNOSIA-BRAZILIAN JOURNAL OF PHARMACOGNOSY 2019. [DOI: 10.1016/j.bjp.2018.11.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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45
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Yuan Y, Qi M, Liu H, Yan H. Study of acrylamide mitigation in model systems and potato crisps: effect of rosmarinic acid. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14180] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Yuan Yuan
- College of Food Science and Engineering Jilin University Changchun 130062 China
| | - Mengyuan Qi
- College of Food Science and Engineering Jilin University Changchun 130062 China
| | - Huangyou Liu
- College of Food Science and Engineering Jilin University Changchun 130062 China
| | - Haiyang Yan
- College of Food Science and Engineering Jilin University Changchun 130062 China
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46
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Shen Y, Chen G, Li Y. Effect of added sugars and amino acids on acrylamide formation in white pan bread. Cereal Chem 2019. [DOI: 10.1002/cche.10154] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yanting Shen
- Department of Grain Science and Industry Kansas State University Manhattan Kansas
| | - Gengjun Chen
- Department of Grain Science and Industry Kansas State University Manhattan Kansas
| | - Yonghui Li
- Department of Grain Science and Industry Kansas State University Manhattan Kansas
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Yang H, Li L, Yin Y, Li B, Zhang X, Jiao W, Liang Y. Effect of ground ginger on dough and biscuit characteristics and acrylamide content. Food Sci Biotechnol 2019; 28:1359-1366. [PMID: 31695934 DOI: 10.1007/s10068-019-00592-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2018] [Revised: 02/19/2019] [Accepted: 02/22/2019] [Indexed: 01/08/2023] Open
Abstract
Effect of different contents of ground ginger [0%, 1%, 3%, 5%, and 7% (w/w)] on flour quality, dough and biscuit characteristic and acrylamide content were investigated. Texture results showed that by adding 1% (w/w) ground ginger, hardness of dough, hardness and chewiness of biscuit decreased, which was beneficial for biscuit making. Moreover, the L* value of biscuit dropped while the a* and b* value rose with the increase of ginger contents, indicating darker, redder and yellower biscuits. Sensory score of biscuits became worse but acrylamide content reduced with the addition of ground ginger. The phenol hydroxyl group of gingerol played a more important role in the reaction of formation of acrylamide than the side chain. Finally, biscuit with 1% ground ginger content showed good texture, color and acceptable sensory evaluation, as well as lowering the acrylamide content by 6.2%.
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Affiliation(s)
- Huaijie Yang
- 1School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640 China
| | - Lin Li
- 1School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640 China
- 2School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, 523808 China
| | - Yongpo Yin
- 1School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640 China
| | - Bing Li
- 1School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640 China
| | - Xia Zhang
- 1School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640 China
| | - Wenjuan Jiao
- 1School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640 China
| | - Yi Liang
- Guangdong Zhongqing Font Biochemical Science & Technology Co., Maoming City, 525427 Guangdong China
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A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. Food Chem 2018; 279:426-434. [PMID: 30611510 DOI: 10.1016/j.foodchem.2018.12.029] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Revised: 11/29/2018] [Accepted: 12/07/2018] [Indexed: 11/22/2022]
Abstract
The aim of this work was to evaluate the effects of a phenolic extract from olive mill waste water on the stabilization of refined olive oil and on French fry quality during the frying process. Frozen, pre-fried potatoes were fried at 180 °C for 8 min in refined olive oil enriched by different concentrations of a phenolic extract, while oil enriched by a common synthetic antioxidant (butylated hydroxytoluene) was used for comparison. The whole frying process took six hours. The phenolic extract has revealed as a very promising oil stabilizing agent during frying, playing an important role (dose-dependent) in preserving the antioxidants both in oil and in food, in reducing the formation of unwanted compounds (acrolein and hexanal), and in contrasting the acrylamide production. These results clearly show that the phenolic extract can be used as a source of natural antioxidants to replace (or avoid) synthetic additives in foods or beverages.
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49
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Namir M, Rabie MA, Rabie NA, Ramadan MF. Optimizing the Addition of Functional Plant Extracts and Baking Conditions To Develop Acrylamide-Free Pita Bread. J Food Prot 2018; 81:1696-1706. [PMID: 30230373 DOI: 10.4315/0362-028x.jfp-18-150] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effects of using freeze-dried extracts (FDEs) of spearmint ( Mentha spicata), fennel ( Foeniculum vulgare), and turmeric ( Curcuma longa) as well as adjusting the baking temperature and time on acrylamide formation in pita bread were investigated to obtain the most acceptable conditions that produced the lowest acrylamide concentrations. A Box-Behnken design was adopted for optimization of the pita bread formulations by adding FDEs (3 to 25 g/100 g of wheat flour) and adjusting the baking temperature (200 to 300°C) and baking time (3 to 11 min), and the effects of these changes on color parameters, phytochemical attributes, and acrylamide concentrations were evaluated. Increasing the concentration of FDE and decreasing the baking temperature and time considerably decreased the acrylamide concentration in bread for all experimental trials. No acrylamide was detected in pita bread formulated with 25 g of mint FDE/100 g of wheat flour and baked at 250°C for 3 min, formulated with 25 g of mint or fennel FDE/100 g and baked at 300°C for 7 min, formulated with 3 g of mint, fennel, or turmeric FDE/100 g and baked at 200°C for 7 min, formulated with 14 g of mint FDE/100 g and baked at 300°C for 3 min, and formulated with 25 g of mint or fennel FDE/100 g and baked at 200°C for 7 min. Pita breads formulated with fennel and turmeric FDE were given high sensory scores.
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Affiliation(s)
- Mohammad Namir
- 1 Department of Food Science, Faculty of Agriculture (ORCID: http://orcid.org/0000-0002-3526-5522 [M.A.R.]), Zagazig University, Zagazig, Egypt
| | - Mohamed A Rabie
- 1 Department of Food Science, Faculty of Agriculture (ORCID: http://orcid.org/0000-0002-3526-5522 [M.A.R.]), Zagazig University, Zagazig, Egypt
| | - Nourhan A Rabie
- 1 Department of Food Science, Faculty of Agriculture (ORCID: http://orcid.org/0000-0002-3526-5522 [M.A.R.]), Zagazig University, Zagazig, Egypt
| | - Mohamed Fawzy Ramadan
- 2 Department of Agricultural Biochemistry, Faculty of Agriculture, Zagazig University, Zagazig, Egypt.,3 Department of Scientific Research, Umm Al-Qura University, Makkah, Saudi Arabia
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50
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Baskar G, Aiswarya R. Overview on mitigation of acrylamide in starchy fried and baked foods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4385-4394. [PMID: 29572830 DOI: 10.1002/jsfa.9013] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2017] [Revised: 02/19/2018] [Accepted: 03/12/2018] [Indexed: 05/17/2023]
Abstract
Acrylamide in fried and baked foods has the potential to cause toxic effects in animals and humans. A major challenge lies in developing an effective strategy for acrylamide mitigation in foods without altering its basic properties. Food scientists around the world have developed various methods to mitigate the presence of acrylamide in fried food products. Mitigation techniques using additives such as salts, amino acids, cations and organic acids along with blanching of foods have reduced the concentration of acrylamide. The use of secondary metabolites such as polyphenols also reduces acrylamide concentration in fried food products. Other mitigation techniques such as asparaginase pre-treatment and low-temperature air frying with chitosan have been effective in mitigating the concentration of acrylamide. The combined pre-treatment process along with the use of additives is the latest trend in acrylamide mitigation. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Gurunathan Baskar
- Department of Biotechnology, St Joseph's College of Engineering, Chennai, India
| | - Ravi Aiswarya
- Department of Biotechnology, St Joseph's College of Engineering, Chennai, India
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