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Shi B, Wang H, Nawaz A, Khan IA, Wang Q, Zhao D, Cheng KW. Dual functional roles of nutritional additives in nutritional fortification and safety of thermally processed food: Potential, limitations, and perspectives. Compr Rev Food Sci Food Saf 2024; 23:e13268. [PMID: 38284588 DOI: 10.1111/1541-4337.13268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 10/09/2023] [Accepted: 10/23/2023] [Indexed: 01/30/2024]
Abstract
The Maillard reaction (MR) has been established to be a paramount contributor to the characteristic sensory property of thermally processed food products. Meanwhile, MR also gives rise to myriads of harmful byproducts (HMPs) (e.g., advanced glycation end products (AGEs) and acrylamide). Nutritional additives have attracted increasing attention in recent years owing to their potential to simultaneously improve nutritional quality and attenuate HMP formation. In this manuscript, a brief overview of various nutritional additives (vitamins, minerals, fatty acids, amino acids, dietary fibers, and miscellaneous micronutrients) in heat-processed food is provided, followed by a summary of the formation mechanisms of AGEs and acrylamide highlighting the potential crosstalk between them. The main body of the manuscript is on the capability of nutritional additives to modulate AGE and acrylamide formation besides their traditional roles as nutritional enhancers. Finally, limitations/concerns associated with their use to attenuate dietary exposure to HMPs and future perspectives are discussed. Literature data support that through careful control of the addition levels, certain nutritional additives possess promising potential for simultaneous improvement of nutritional value and reduction of AGE and acrylamide content via multiple action mechanisms. Nonetheless, there are some major concerns that may limit their wide applications for achieving such dual functions, including influence on sensory properties of food products, potential overestimation of nutrition enhancement, and introduction of hazardous alternative reaction products or derivatives. These could be overcome through comprehensive assay of dose-response relationships and systematic evaluation of the diverse combinations from the same and/or different categories of nutritional additives to establish synergistic mixtures.
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Affiliation(s)
- Baoping Shi
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
| | - Huaixu Wang
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
| | - Asad Nawaz
- College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou, Hunan, China
| | - Iftikhar Ali Khan
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
| | - Qi Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Danyue Zhao
- Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hong Kong SAR, China
- Research Institute for Future Food, The Hong Kong Polytechnic University, Hong Kong SAR, China
| | - Ka-Wing Cheng
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
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A method on acrylamide elimination: Comparing and tracing reaction pathways of acrylamide and catechin (catechin quinone) using UHPLC-Q-exactive orbitrap mass spectrometry. Food Chem 2023; 410:135391. [PMID: 36682285 DOI: 10.1016/j.foodchem.2023.135391] [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: 08/29/2022] [Revised: 12/03/2022] [Accepted: 01/02/2023] [Indexed: 01/05/2023]
Abstract
Acrylamide (AA) elimination is significant in thermal-processing foods that rich in carbohydrate and asparagine. Here, catechin (CAT) and its quinone were utilized to investigate and evaluate the reaction rate of AA's characteristics (electrophilicity, oxidizing ability, and nucleophilicity) and trace the reaction pathways to eliminate AA in model system at 25 °C and 150 °C. It is revealed that AA prefers nucleophilic additions with quinone (kAA-CATQ = 1.1E-2 min-1 > kAA-CAT = 3.1E-3 min-1). It is prone to react with the B ring of CAT (kAA-4MC = 1.4E-3 min-1) via the redox reaction, rather than the A ring (kAA-PHL = 1.0E-4 min-1) through the electrophilic reaction. For the investigation of unknown products resulting from the above reactions, a process incorporating mechanism and tentative product speculation was implemented. Thirteen products were partially detected based on the extracted ion chromatography and MS spectrum from UHPLC-Q-Exactive Orbitrap Mass Spectrometry. These results provide a new perspective to eliminate AA in thermal-processing foods.
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Iyer AM, Dadlani V, Pawar HA. Review on Acrylamide: A Hidden Hazard in
Fried Carbohydrate-Rich Food. CURRENT NUTRITION & FOOD SCIENCE 2022. [DOI: 10.2174/1573401318666220104124753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract:
Acrylamide is classified as a hazard whose formation in carbohydrate-rich food cooked at a high temperature has created much interest in the scientific community. The review attempts to comprehend the chemistry and mechanisms of formation of acrylamide and its levels in popular foods. A detailed study of the toxicokinetic and biochemistry, carcinogenicity, neurotoxicity, genotoxicity, interaction with biomolecules, and its effects on reproductive health has been presented. The review outlines the various novel and low-cost conventional as well as newer analytical techniques for the detection of acrylamide in foods with the maximum permissible limits. Various effective approaches that can be undertaken in industries and households for the mitigation of levels of acrylamide in foods have also been discussed. This review will assist to provide in depth understanding about acrylamide that will make it simpler to assess the risk to human health from the consumption of foods containing low amounts of acrylamide.
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Affiliation(s)
- Aditya Manivannan Iyer
- Department of Pharmaceutical Chemistry, Dr. L. H. Hiranandani College of Pharmacy, University of Mumbai, Ulhasnagar, Maharashtra, India
| | - Vedika Dadlani
- Department of Pharmaceutical Chemistry, Dr. L. H. Hiranandani College of Pharmacy, University of Mumbai, Ulhasnagar, Maharashtra, India
| | - Harshal Ashok Pawar
- Department of Quality Assurance, Dr. L. H. Hiranandani College of Pharmacy, University of Mumbai, Ulhasnagar, Maharashtra, India
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Ledbetter M, Blidi S, Ackon S, Bruno F, Sturrock K, Pellegrini N, Fiore A. Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps. Heliyon 2021; 7:e07441. [PMID: 34286122 PMCID: PMC8278335 DOI: 10.1016/j.heliyon.2021.e07441] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 06/08/2021] [Accepted: 06/25/2021] [Indexed: 12/27/2022] Open
Abstract
Frying leads to the formation of numerous food contaminants through the Maillard reaction (MR). In this paper, commercially available vegetable crisps were analysed for and established to have high levels of acrylamide. Consequentially, the capability of two novel sequential pre-frying treatments were applied to potato, beetroot and parsnip snacks to inhibit the formation of acrylamide, 5-hydroxymethylfurfural (HMF), glyoxal (GO) and methylglyoxal (MGO) was investigated. Data revealed that immersion in cold tap water for 2 min followed by blanching at 70 ± 2 °C for 2 min (Cold soak, hot soak, (CSHS)) as well as soaking in a 0.01M CaCl2 solution for 2 min followed by blanching at 70 ± 2 °C in 0.1M citric acid for 2 min were both effective pre-treatments for potato crisps, simultaneously decreasing acrylamide concentration under the benchmark level of 750 μg/kg and lowering GO content by 55.19 and 54.67% and MGO concentration by 39.17% and 81.62%, respectively. CSHS was the only efficient treatment for concurrent mitigation of acrylamide (-41.64%) and HMF (-88.43%) with little GO and MGO development in beetroot. Sequential cold soak in 0.01M calcium chloride and hot soak in a 0.1M citric acid solution has been effective in decreasing acrylamide in alternative crisps. However, this led to an increase in HMF, 30 and 20-fold respectively from the initial concentration. Data reveal that the tested mitigation strategies are vegetable specific. Vegetable crisps contain more acrylamide than the benchmark for potato crisps. Vegetable crisps contain significant levels of HMF, GO and MGO than potato crisps. Wash additives effect on potato, are variable on vegetable. Mitigation strategies for the reduction of acrylamide are vegetable specific.
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Affiliation(s)
- Moira Ledbetter
- School of Applied Sciences, Division of Engineering and Food Science, University of Abertay, Bell Street, DD1 1HG, Dundee, Scotland, United Kingdom
| | - Slim Blidi
- School of Applied Sciences, Division of Engineering and Food Science, University of Abertay, Bell Street, DD1 1HG, Dundee, Scotland, United Kingdom
| | - Stefania Ackon
- School of Applied Sciences, Division of Engineering and Food Science, University of Abertay, Bell Street, DD1 1HG, Dundee, Scotland, United Kingdom
| | - Francesca Bruno
- School of Applied Sciences, Division of Engineering and Food Science, University of Abertay, Bell Street, DD1 1HG, Dundee, Scotland, United Kingdom
| | - Keith Sturrock
- School of Applied Sciences, Division of Psychology and Forensic Science, University of Abertay, Bell Street, DD1 1HG, Dundee, Scotland, United Kingdom
| | - Nicoletta Pellegrini
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Italy
| | - Alberto Fiore
- School of Applied Sciences, Division of Engineering and Food Science, University of Abertay, Bell Street, DD1 1HG, Dundee, Scotland, United Kingdom
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5
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Application of thiol compounds to reduce acrylamide levels and increase antioxidant activity of French fries. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111165] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Ou J, Zheng J, Huang J, Ho CT, Ou S. Interaction of Acrylamide, Acrolein, and 5-Hydroxymethylfurfural with Amino Acids and DNA. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5039-5048. [PMID: 32275416 DOI: 10.1021/acs.jafc.0c01345] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Acrylamide, acrolein, and 5-hydroxymethylfurfural (HMF) are food-borne toxicants produced during the thermal processing of food. The α,β-unsaturated carbonyl group or aldehyde group in their structure can react easily with the amino, imino, and thiol groups in amino acids, proteins, and DNA via Michael addition and nucleophilic reactions in food and in vivo. This work reviews the interaction pathways of three toxins with amino acids and the cytotoxicity and changes after the digestion and absorption of the resulting adducts. Their interaction with DNA is also discussed. Amino acids ubiquitously exist in foods and are added as nutrients or used to control these food-borne toxicants. Hence, the interaction widely occurring in foods would greatly increase the internal exposure of these toxins and their derived compounds after food intake. This review aims to encourage further investigation on toxin-derived compounds, including their types, exposure levels, toxicities, and pharmacokinetics.
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Affiliation(s)
- Juanying Ou
- Institute of Food Safety & Nutrition, Jinan University, Guangzhou, Guangdong 510632, China
| | - Jie Zheng
- Department of Food and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Junqing Huang
- Formula-pattern Research Center, College of Traditional Chinese Medicine, Jinan University, Guangzhou, Guangdong 510632, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States
| | - Shiyi Ou
- Department of Food and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
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Qi Y, Zhang H, Wu G, Zhang H, Wang L, Qian H, Qi X. Reduction of 5-hydroxymethylfurfural formation by flavan-3-ols in Maillard reaction models and fried potato chips. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5294-5301. [PMID: 29652441 DOI: 10.1002/jsfa.9068] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2017] [Revised: 03/03/2018] [Accepted: 04/02/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND 5-Hydroxymethylfurfural (HMF) is regarded as a thermal process contaminant in foods. Six flavan-3-ol fractions were isolated or semisynthesized from sorghum, cranberry and grape seed. Their unit compositions, interflavan linkages and degree of polymerization were characterized. The aim of this study was to investigate the effect of flavan-3-ols on the formation of HMF in chemical reaction models and fried potato chips. RESULTS Results showed that all flavan-3-ols significantly mitigated the HMF formation at concentrations of 50, 100 and 200 µg mL-1 in the chemical model system, and the inhibition was positively related to dose. Using the food model, HMF content was reduced by about 50% when potato chips were soaked in an optimal concentration of 0.1 mg mL-1 flavan-3-ol solutions before frying. Based on the same mass concentration, B-type flavan-3-ols mitigated more HMF than A-type, and oligomeric proanthocyanidins had stronger inhibitory activity than polymers. At suitable addition levels (0.01-0.1 mg mL-1 ), the browning of auto-oxidized flavan-3-ols under high temperature compensated the anti-browning effect along with the supression of the Maillard reaction; therefore, the color of fried potato chips was not affected. CONCLUSION This study demonstrates that flavan-3-ols could be effective additives for reducing HMF levels in fried potato chips without changing sensory properties. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Yajing Qi
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Li Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xiguang Qi
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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8
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Wu H, Zheng J, Zhang G, Huang C, Ou S. The Formation of Acrylamide from and Its Reduction by 3-Aminopropanamide Occur Simultaneously During Thermal Treatment. J Food Sci 2018; 83:2662-2668. [PMID: 30229907 DOI: 10.1111/1750-3841.14355] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2018] [Revised: 08/09/2018] [Accepted: 08/23/2018] [Indexed: 11/29/2022]
Abstract
3-Aminopropanamide (3-APA) is the direct precursor of acrylamide produced in the Maillard reaction between asparagine and reducing sugars. In this research, we found that 3-APA could reduce acrylamide by the formation of adducts between acrylamide and 3-APA via Michael addition. The effects of temperature, heating duration and 3-APA/acrylamide ratio on the reduction of acrylamide were investigated. Addition of 3-APA to acrylamide at a molar ratio of 5:3 at 160 °C for 20 min reduced acrylamide by up to 47.29%. The major adduct was identified as 3,3',3'-nitrilotris, and its cytotoxicity on Caco-2 cells was evaluated to be much lower than acrylamide. The viability of Caco-2 cells retained at 88.31% and 86.43% after incubation with 16 mM 3,3',3'-nitrilotris for 24 and 48 hr, respectively, while those incubated with the same concentration of acrylamide were 23.33% and 19.12%, respectively. PRACTICAL APPLICATION The current study reported 3-APA could reduce acrylamide through the Micheal addition reaction between 3-APA and acrylamide. The adduct showed significantly reduced cytotoxicity compared to acrylamide. The research is critical in evaluation and control of food contaminants. The results brought new insights in the area of food safety, especially in the mechanism researches on formation and mitigation of endogenous contaminants in thermal-processed foods.
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Affiliation(s)
- Haojie Wu
- The Dept. of Food Science and Engineering, Jinan Univ., Guangzhou, 510632, China
| | - Jie Zheng
- The Dept. of Food Science and Engineering, Jinan Univ., Guangzhou, 510632, China
| | - Guangwen Zhang
- The Dept. of Food Science and Engineering, Jinan Univ., Guangzhou, 510632, China
| | - Caihuan Huang
- The Dept. of Food Science and Engineering, Jinan Univ., Guangzhou, 510632, China
| | - Shiyi Ou
- The Dept. of Food Science and Engineering, Jinan Univ., Guangzhou, 510632, China
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9
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Bartkiene E, Bartkevics V, Krungleviciute V, Pugajeva I, Zadeike D, Juodeikiene G, Cizeikiene D. The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content. J Food Sci 2018; 83:1560-1568. [PMID: 29786839 DOI: 10.1111/1750-3841.14176] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2017] [Revised: 04/04/2018] [Accepted: 04/06/2018] [Indexed: 11/28/2022]
Abstract
The aim of this study was to investigate the influence of additives such as plants belonging to Lamiaceae family (Thymus vulgaris, Carum carvi, Origanum vulgare, Ocimum basilicum, and Coriandrum sativum), scalded flour (SF) or scalded flour fermented with Lactobacillus plantarum LUHS135 (SFFLp) on the quality and acrylamide formation in wheat bread. The formation of acrylamide and bread quality significantly depended on the king of plants used and the amount of SF and SFFLp used. The additives of T. vulgaris and SF increased the content of acrylamide by 3.4-fold in comparison with bread prepared without SF, whereas the addition of SFFLp significantly reduced the content of acrylamide in bread, especially using 5% of SFFLp supplemented with O. vulgare and 15% of SFFLp supplemented with C. sativum (respectively by 40% and 29.4%) therefore could be recommended for safer bread production. PRACTICAL APPLICATION The addition of 5% (from total wheat flour content) of scalded wheat flour fermented with Lactobacillus plantarum LUHS135 strain (SFFLp) with Origanum vulgare addition, and 5% or 10% of SFFLp prepared with Ocimum basilicum, and 15% of SFFLp prepared with Coriandrum sativum significantly reduce the content of acrylamide in wheat bread, therefore could be recommended for safer bread production.
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Affiliation(s)
- Elena Bartkiene
- Lithuanian Univ. of Health Sciences, Dept. of Food Safety and Quality, Tilzes str. 18, LT-47181 Kaunas, Lithuania
| | - Vadims Bartkevics
- Univ. of Latvia, Centre of Food Chemistry, Kr. Valdemara str. 48, LV-1013 Riga, Latvia
| | - Vita Krungleviciute
- Lithuanian Univ. of Health Sciences, Dept. of Food Safety and Quality, Tilzes str. 18, LT-47181 Kaunas, Lithuania
| | - Iveta Pugajeva
- Univ. of Latvia, Centre of Food Chemistry, Kr. Valdemara str. 48, LV-1013 Riga, Latvia
| | - Daiva Zadeike
- Kaunas Univ. of Technology, Dept. of Food Science and technology, Radvilenu rd. 19, LT-50254 Kaunas, Lithuania
| | - Grazina Juodeikiene
- Kaunas Univ. of Technology, Dept. of Food Science and technology, Radvilenu rd. 19, LT-50254 Kaunas, Lithuania
| | - Dalia Cizeikiene
- Kaunas Univ. of Technology, Dept. of Food Science and technology, Radvilenu rd. 19, LT-50254 Kaunas, Lithuania
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10
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Wang Y, Zhou Z, Diao Y, Strappe P, Blanchard C. The potential role of p53 and MAPK pathways in the hepatotoxicity of deep‐fried oil and in resistant starch‐induced protection. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Yuyang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of EducationTianjin University of Science and TechnologyTianjinP. R. China
| | - Zhongkai Zhou
- Key Laboratory of Food Nutrition and Safety, Ministry of EducationTianjin University of Science and TechnologyTianjinP. R. China
- ARC Industrial Transformation Training Centre for Functional GrainsCharles Sturt UniversityWagga, WaggaAustralia
| | - Yongjia Diao
- Key Laboratory of Food Nutrition and Safety, Ministry of EducationTianjin University of Science and TechnologyTianjinP. R. China
| | - Padraig Strappe
- ARC Industrial Transformation Training Centre for Functional GrainsCharles Sturt UniversityWagga, WaggaAustralia
| | - Chris Blanchard
- ARC Industrial Transformation Training Centre for Functional GrainsCharles Sturt UniversityWagga, WaggaAustralia
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Shang W, Si X, Strappe P, Zhou Z, Blanchard C. Resistant starch attenuates impaired lipid biosynthesis induced by dietary oxidized oil via activation of insulin signaling pathways. RSC Adv 2017. [DOI: 10.1039/c7ra08855h] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Abstract
The current study found that deep-frying process led to an increased content of oxidized triacylglycerols in canola oil, 3.5 times higher than that of fresh canola oil (not used for frying).
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Affiliation(s)
- Wenting Shang
- Key Laboratory of Food Nutrition and Safety
- Ministry of Education
- School of Food Engineering and Biotechnology
- Tianjin University of Science and Technology
- Tianjin 300457
| | - Xu Si
- Key Laboratory of Food Nutrition and Safety
- Ministry of Education
- School of Food Engineering and Biotechnology
- Tianjin University of Science and Technology
- Tianjin 300457
| | - Padraig Strappe
- School of Medical and Applied Sciences
- Central Queensland University
- Rockhampton
- Australia
| | - Zhongkai Zhou
- Key Laboratory of Food Nutrition and Safety
- Ministry of Education
- School of Food Engineering and Biotechnology
- Tianjin University of Science and Technology
- Tianjin 300457
| | - Chris Blanchard
- ARC Industrial Transformation Training Centre for Functional Grains
- Charles Sturt University
- Wagga Wagga
- Australia
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12
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Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods. Food Res Int 2016; 90:154-176. [PMID: 29195868 DOI: 10.1016/j.foodres.2016.10.037] [Citation(s) in RCA: 129] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2016] [Revised: 10/19/2016] [Accepted: 10/23/2016] [Indexed: 12/21/2022]
Abstract
The Maillard reaction (MR) occurs widely during food manufacture and storage, through controlled or uncontrolled pathways. Its consequences are ambiguous depending on the nature and processing of the food products. The MR is often used by food manufacturer to develop appealing aromas, colour or texture in food products (cereal based food, coffee, meat…). However, despite some positive aspects, the MR could decrease the nutritional value of food, generate potentially harmful compounds (e.g. acrylamide, furans, heterocyclic amines) or modify aroma or colour although it is not desired (milk, fruit juice). This paper presents a review of the different solutions available to control or moderate the MR in various food products from preventive to removal methods. A brief reminder of the role and influence of the MR on food quality and safety is also provided.
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Friedman M. Acrylamide: inhibition of formation in processed food and mitigation of toxicity in cells, animals, and humans. Food Funct 2016; 6:1752-72. [PMID: 25989363 DOI: 10.1039/c5fo00320b] [Citation(s) in RCA: 86] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Potentially toxic acrylamide is largely derived from the heat-inducing reactions between the amino group of the amino acid asparagine and carbonyl groups of glucose and fructose in plant-derived foods including cereals, coffees, almonds, olives, potatoes, and sweet potatoes. This review surveys and consolidates the following dietary aspects of acrylamide: distribution in food, exposure and consumption by diverse populations, reduction of the content in different food categories, and mitigation of adverse in vivo effects. Methods to reduce acrylamide levels include selecting commercial food with a low acrylamide content, selecting cereal and potato varieties with low levels of asparagine and reducing sugars, selecting processing conditions that minimize acrylamide formation, adding food-compatible compounds and plant extracts to food formulations before processing that inhibit acrylamide formation during processing of cereal products, coffees, teas, olives, almonds, and potato products, and reducing multiorgan toxicity (antifertility, carcinogenicity, neurotoxicity, teratogenicity). The herein described observations and recommendations are of scientific interest for food chemistry, pharmacology, and toxicology, but also have the potential to benefit nutrition, food safety, and human health.
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Affiliation(s)
- Mendel Friedman
- Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan St., Albany, CA 94710, USA.
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14
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Zou Y, Pei K, Peng X, Bai W, Huang C, Ou S. Possible adducts formed between hydroxymethylfurfural and selected amino acids, and their release in simulated gastric model. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13057] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yueyu Zou
- Department of Food Science and Engineering; Jinan University; Guangzhou 510632 China
| | - Kehan Pei
- Department of Food Science and Engineering; Jinan University; Guangzhou 510632 China
| | - Xichun Peng
- Department of Food Science and Engineering; Jinan University; Guangzhou 510632 China
| | - Weibin Bai
- Department of Food Science and Engineering; Jinan University; Guangzhou 510632 China
| | - Caihuan Huang
- Department of Food Science and Engineering; Jinan University; Guangzhou 510632 China
| | - Shiyi Ou
- Department of Food Science and Engineering; Jinan University; Guangzhou 510632 China
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15
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Abboudi M, AL-Bachir M, Koudsi Y, Jouhara H. Combined Effects of Gamma Irradiation and Blanching Process on Acrylamide Content in Fried Potato Strips. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.968790] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Wen C, Shi X, Wang Z, Gao W, Jiang L, Xiao Q, Liu X, Deng F. Effects of metal ions on formation of acrylamide and 5-hydroxymethylfurfural in asparagine-glucose model system. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12966] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Chao Wen
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Xingbo Shi
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Zimeng Wang
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Wenli Gao
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Liwen Jiang
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Qian Xiao
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Xia Liu
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Fangming Deng
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
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Göncüoğlu Taş N, Hamzalıoğlu A, Kocadağlı T, Gökmen V. Adding Calcium to Foods and Effect on Acrylamide. CALCIUM: CHEMISTRY, ANALYSIS, FUNCTION AND EFFECTS 2015. [DOI: 10.1039/9781782622130-00274] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Acrylamide is found in widely consumed heat-treated foods such as fried potato and bakery products. It is formed from asparagine via a Maillard reaction at temperatures higher than 100 °C. The presence of acrylamide has been considered as an important food-related crisis since it is classified as probably carcinogenic to humans. For this reason, acrylamide mitigation in foods becomes an important issue. Calcium salts are used to mitigate acrylamide formation in especially potato and bakery products. Calcium cation restricts asparagine to form a Schiff base during Maillard reaction in the presence of carbonyl compounds. There are several studies indicating the effect of calcium on mitigation of acrylamide both in model and food systems. According to these studies usage of calcium salts is found to be effective in mitigation of acrylamide formation. On the other hand, calcium salts cause increases in sugar dehydration products like 5-hydroxymethyl-2-furfural during heating. High solubility in water, effectiveness in low concentrations without changing sensorial properties and low price of calcium salts make them suitable in industrial applications.
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Affiliation(s)
| | - Aytül Hamzalıoğlu
- Food Engineering Department, Hacettepe University Beytepe 06800 Turkey
| | | | - Vural Gökmen
- Food Engineering Department, Hacettepe University Beytepe 06800 Turkey
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18
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Zou Y, Huang C, Pei K, Cai Y, Zhang G, Hu C, Ou S. Cysteine alone or in combination with glycine simultaneously reduced the contents of acrylamide and hydroxymethylfurfural. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.104] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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19
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Yuan Y, Huanjie Z, Yutian M, Hong Z. Study on the methods for reducing the acrylamide content in potato slices after microwaving and frying processes. RSC Adv 2014. [DOI: 10.1039/c3ra44151b] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [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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Tan PY, Tan CP, Abas F, Ho CW, Mustapha WAW. Reduction of saltiness and acrylamide levels in palm sugar-like flavouring through buffer modification and the addition of calcium chloride. Molecules 2013; 18:6792-803. [PMID: 23752466 PMCID: PMC6270306 DOI: 10.3390/molecules18066792] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2013] [Revised: 05/09/2013] [Accepted: 05/23/2013] [Indexed: 12/03/2022] Open
Abstract
Palm sugar-like flavouring (PSLF) is a type of flavour product that is formed by heating amino acids and sugar under specific heating conditions. Unfortunately, PSLF has a salty taste and contains high amounts of acrylamide. Hence, the objective of this research was to reduce saltiness and acrylamide without negatively affecting the aroma properties of PSLF. A decrease in the sodium phosphate (NaHPO4) buffer concentration from 0.20 to 0.02 M was found to reduce sodium to approximately 15% of the level found in original PSLF. A further decrease (~25%) in the sodium content was achieved by removing monobasic sodium phosphate (NaH2PO4) from the buffer system. Meanwhile, the addition of CaCl2 at 20–40 mg/L reduced the acrylamide content in PSLF by as much as 58%. A CaCl2 concentration of 20 mg/mL was most favourable as it most efficiently suppressed acrylamide formation while providing an acceptably high flavour yield in PSLF. In view of the high acrylamide content in PSLF, additional work is necessary to further reduce the amount of acrylamide by controlling the asparagine concentration in the precursor mixture.
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Affiliation(s)
- Phui Yee Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia; E-Mails: (P.Y.T.); (F.A.)
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia; E-Mails: (P.Y.T.); (F.A.)
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +603-8946-8418; Fax: +603-8942-3552
| | - Faridah Abas
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia; E-Mails: (P.Y.T.); (F.A.)
| | - Chun Wai Ho
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, Cheras 56000, Kuala Lumpur, Malaysia; E-Mail:
| | - Wan Aida Wan Mustapha
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia; E-Mail:
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21
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Medeiros Vinci R, Mestdagh F, De Meulenaer B. Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.08.001] [Citation(s) in RCA: 167] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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Dobrowolski P, Huet P, Karlsson P, Eriksson S, Tomaszewska E, Gawron A, Pierzynowski SG. Potato fiber protects the small intestinal wall against the toxic influence of acrylamide. Nutrition 2012; 28:428-35. [PMID: 22414587 DOI: 10.1016/j.nut.2011.10.002] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2011] [Revised: 09/08/2011] [Accepted: 10/04/2011] [Indexed: 11/27/2022]
Abstract
OBJECTIVE Acrylamide is a neurotoxic, genotoxic substance present in many commonly consumed food products and has been shown to have carcinogenic effects in rodents. The protective effects (if any) of potato fiber preparations, composed of cell wall material from potatoes, against the toxic influence of dietary acrylamide on the small intestinal wall were investigated. METHODS Male mice of the BALB/c strain were used in the study. Acrylamide was administered to the mice in their drinking water (0.5 mg/kg of body weight per day) and one of two types of potato fiber preparations (heated or raw potato fiber preparation) was added to their feed (2% addition to their feed). Histomorphometry of the small intestinal wall, hemoglobin adducts of acrylamide, animal weight, and feed and water consumption analyses were performed. RESULTS Acrylamide altered the morphology and histology of the small intestinal wall, decreasing proliferation, myenteron and submucosal thicknesses, villus length, fractal dimension, crypt depth, crypt number, and the small intestinal absorptive surface. Conversely, apoptosis, hemoglobin adduct levels, intensity of epithelium staining, enterocyte number, villus epithelial thickness, and crypt width and parameters associated with nerve ganglia were increased. The two potato fiber preparations that were used abolished the negative influences of acrylamide on the small intestinal wall and had no influence on the hemoglobin adduct levels of acrylamide. CONCLUSION The negative impact of acrylamide on the histologic structure, regeneration, and innervation of the small intestinal wall and the absorptive function of the small intestinal mucosa can be abolished by dietary potato fiber preparations.
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Affiliation(s)
- Piotr Dobrowolski
- Department of Comparative Anatomy and Anthropology, Maria Curie-Sklodowska University, Lublin, Poland.
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Abstract
Research on acrylamide has been going on for the last four decades. However, its presence in carbohydrate-rich and high temperature processed foods was confirmed in 2002, after which a significant progress in this field has been made. A number of studies were conducted to explore the mechanism of its formation in carbohydrate-rich foods. Carbohydrate, protein, and fat are the main constituents of food, which are mainly responsible for the formation of acrylamide, and thus, a number of investigations were carried out to reduce its quantity in food. Moreover, various studies regarding carcinogenic and neurotoxic effects of acrylamide on animal models suggested that acrylamide can produce tumor in the thyroid gland, testes, mammary gland, lungs, clitoral gland, brain, and also enhance mutation, a step to cancer. Therefore, this review addresses the studies conducted since recently on the toxicological effects, formation mechanism and reduction of the formation of acrylamide in snack foods.
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Affiliation(s)
- Amit Baran Das
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, India.
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24
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Yuan Y, Shu C, Zhou B, Qi X, Xiang J. Impact of selected additives on acrylamide formation in asparagine/sugar Maillard model systems. Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.09.025] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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25
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Rayburn JR, Friedman M. L-cysteine, N-acetyl-L-cysteine, and glutathione protect Xenopus laevis embryos against acrylamide-induced malformations and mortality in the frog embryo teratogenesis assay. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:11172-11178. [PMID: 20873821 DOI: 10.1021/jf1023998] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Dietary acrylamide is largely derived from heat-induced reactions between the amino group of the free amino acid asparagine and carbonyl groups of glucose and fructose during heat processing (baking, frying) of plant-derived foods such as potato fries and cereals. After consumption, acrylamide is absorbed into the circulation and is then distributed to various organs, where it can react with DNA, neurons, hemoglobin, and essential enzymes. In the present study, we explored the potential of L-cysteine (CySH), N-acetyl-L-cysteine (NAC), reduced glutathione (GSH), and the amino acid glycine (Gly) to protect frog embryos against acrylamide-induced developmental toxicity in the frog embryo teratogenesis assay - Xenopus (FETAX). To test the antiteratogenic potential, based on concentration-response study ranging from 0.07 to 4.22 mM acrylamide in FETAX solution (pH 8.1), we selected concentrations of acrylamide that induced 100% malformations and mortality. At the end of 96 h, we counted survivors and malformed embryos and measured embryo length. The data show that CySH, NAC, and GSH protected the embryos against acrylamide induced malformations and mortality to different degrees. CySH and GSH protected the embryos against both malformations and mortality, whereas NAC protected only against mortality. Gly had no protective effect. Possible mechanisms of the protective effects and the dietary significance of the results of this and related studies for food safety and human health are discussed.
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Affiliation(s)
- James R Rayburn
- Biology Department, Jacksonville State University, Jacksonville, Alabama 36265
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26
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Ou S, Shi J, Huang C, Zhang G, Teng J, Jiang Y, Yang B. Effect of antioxidants on elimination and formation of acrylamide in model reaction systems. JOURNAL OF HAZARDOUS MATERIALS 2010; 182:863-868. [PMID: 20667655 DOI: 10.1016/j.jhazmat.2010.06.124] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2010] [Revised: 06/28/2010] [Accepted: 06/29/2010] [Indexed: 05/29/2023]
Abstract
Antioxidants, including tert-butyl hydroquinone (TBHQ), butylated hydroxy anisole (BHA), butylated hydroxytoluene (BHT), ferulic acid, epigallocatechin gallate (EGCG) and vitamin C (V(C)), and their corresponding oxidation products, were tested for their influence on elimination of acrylamide and inhibition of acrylamide formation. Our experimental results showed that the antioxidants could neither effectively destruct acrylamide nor inhibit (or even promote) its formation, but their corresponding oxidation products were able to directly destruct acrylamide and its precursor, asparagine, thus inhibit acrylamide formation. Moreover, a positive correlation between the carbonyl value and acrylamide formation was observed in a frying oil-asparagine reaction model system, suggesting that antioxidants can inhibit acrylamide formation by inhibiting oil carbonyl compounds formation.
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Affiliation(s)
- Shiyi Ou
- Department of Food Science and Engineering, Jinan University, Huangpu Road Wst 601, Guangzhou 510632, Guangdong, China.
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27
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Activities of hydrocolloids as inhibitors of acrylamide formation in model systems and fried potato strips. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.12.059] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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29
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Casado FJ, Sánchez AH, Montaño A. Reduction of acrylamide content of ripe olives by selected additives. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.06.009] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Levine RA, Ryan SM. Determining the effect of calcium cations on acrylamide formation in cooked wheat products using a model system. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:6823-6829. [PMID: 19603807 DOI: 10.1021/jf901120m] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
A model system was used to cook wheat flour and water dough pieces in sealed pressure tubes under controlled pH conditions and with various additives in the recipe water to determine acrylamide (AA) formation and elimination. The potential effectiveness of calcium as CaCl2 or CaCO3 salts to reduce the formation of AA in wheat based food products was assessed. Since the divalent Ca2+ was capable of inducing significant pH reduction in the dough, and pH lowering is known to reduce AA formation, it was necessary in some cases to adjust the pH before cooking or use a pH matched control. For comparison, the effect of NaCl on AA formation was also determined. It was found that AA reduction up to 36% was obtained by adding CaCl2 to the recipe water at a 0.04 M concentration, compared to 23% for 0.04 M NaCl, and there was no reduction when CaCO3 was added to simulate a calcium enriched flour.
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Affiliation(s)
- Robert A Levine
- Total Diet and Pesticide Research Center, U.S. Food and Drug Administration, 11510 West 80th Street, Lenexa, Kansas 66214, USA.
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Zhang Y, Ren Y, Zhang Y. New Research Developments on Acrylamide: Analytical Chemistry, Formation Mechanism, and Mitigation Recipes. Chem Rev 2009; 109:4375-97. [DOI: 10.1021/cr800318s] [Citation(s) in RCA: 94] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yu Zhang
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China, and Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
| | - Yiping Ren
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China, and Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
| | - Ying Zhang
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China, and Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
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De Vleeschouwer K, Van der Plancken I, Van Loey A, Hendrickx ME. Modelling acrylamide changes in foods: from single-response empirical to multiresponse mechanistic approaches. Trends Food Sci Technol 2009. [DOI: 10.1016/j.tifs.2009.01.060] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Friedman M, Levin CE. Review of methods for the reduction of dietary content and toxicity of acrylamide. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:6113-6140. [PMID: 18624452 DOI: 10.1021/jf0730486] [Citation(s) in RCA: 163] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Potentially toxic acrylamide is largely derived from heat-induced reactions between the amino group of the free amino acid asparagine and carbonyl groups of glucose and fructose in cereals, potatoes, and other plant-derived foods. This overview surveys and consolidates the following dietary aspects of acrylamide: distribution in food originating from different sources; consumption by diverse populations; reduction of the acrylamide content in the diet; and suppression of adverse effects in vivo. Methods to reduce adverse effects of dietary acrylamide include (a) selecting potato, cereal, and other plant varieties for dietary use that contain low levels of the acrylamide precursors, namely, asparagine and glucose; (b) removing precursors before processing; (c) using the enzyme asparaginase to hydrolyze asparagine to aspartic acid; (d) selecting processing conditions (pH, temperature, time, processing and storage atmosphere) that minimize acrylamide formation; (e) adding food ingredients (acidulants, amino acids, antioxidants, nonreducing carbohydrates, chitosan, garlic compounds, protein hydrolysates, proteins, metal salts) that have been reported to prevent acrylamide formation; (f) removing/trapping acrylamide after it is formed with the aid of chromatography, evaporation, polymerization, or reaction with other food ingredients; and (g) reducing in vivo toxicity. Research needs are suggested that may further facilitate reducing the acrylamide burden of the diet. Researchers are challenged to (a) apply the available methods and to minimize the acrylamide content of the diet without adversely affecting the nutritional quality, safety, and sensory attributes, including color and flavor, while maintaining consumer acceptance; and (b) educate commercial and home food processors and the public about available approaches to mitigating undesirable effects of dietary acrylamide.
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Affiliation(s)
- Mendel Friedman
- Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, California 94710, USA.
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