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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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Gazi S, Göncüoğlu Taş N, Görgülü A, Gökmen V. Effectiveness of asparaginase on reducing acrylamide formation in bakery products according to their dough type and properties. Food Chem 2023; 402:134224. [DOI: 10.1016/j.foodchem.2022.134224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2022] [Revised: 09/01/2022] [Accepted: 09/10/2022] [Indexed: 11/29/2022]
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3
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Wang L, Zhang F, Wang J, Wang Q, Chen X, Cheng J, Zhang Y. Machine learning prediction of dual and dose-response effects of flavone carbon and oxygen glycosides on acrylamide formation. Front Nutr 2022; 9:1042590. [DOI: 10.3389/fnut.2022.1042590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Accepted: 11/14/2022] [Indexed: 12/03/2022] Open
Abstract
IntroductionThe extensive occurrence of acrylamide in heat processing foods has continuously raised a potential health risk for the public in the recent 20 years. Machine learning emerging as a robust computational tool has been highlighted for predicting the generation and control of processing contaminants.MethodsWe used the least squares support vector regression (LS-SVR) as a machine learning approach to investigate the effects of flavone carbon and oxygen glycosides on acrylamide formation under a low moisture condition. Acrylamide was prepared through oven heating via a potato-based model with equimolar doses of asparagine and reducing sugars.ResultsBoth inhibition and promotion effects were observed when the addition levels of flavonoids ranged 1–10,000 μmol/L. The formation of acrylamide could be effectively mitigated (37.6%–55.7%) when each kind of flavone carbon or oxygen glycoside (100 μmol/L) was added. The correlations between acrylamide content and trolox-equivalent antioxidant capacity (TEAC) within inhibitory range (R2 = 0.85) had an advantage over that within promotion range (R2 = 0.87) through multiple linear regression.DiscussionTaking ΔTEAC as a variable, a LS-SVR model was optimized as a predictive tool to estimate acrylamide content (R2inhibition = 0.87 and R2promotion = 0.91), which is pertinent for predicting the formation and elimination of acrylamide in the presence of exogenous antioxidants including flavonoids.
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Allicin Promoted Reducing Effect of Garlic Powder through Acrylamide Formation Stage. Foods 2022; 11:foods11162394. [PMID: 36010398 PMCID: PMC9407168 DOI: 10.3390/foods11162394] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 08/02/2022] [Accepted: 08/05/2022] [Indexed: 11/17/2022] Open
Abstract
Background: Acrylamide is formed during food heating and is neurotoxic to animals and potentially carcinogenic to humans. It is important to reduce acrylamide content during food processing. Researchers have suggested that garlic powder could reduce acrylamide content, but the key substance and acrylamide reduction pathway of garlic powder was unclear. Methods: The inhibitory effect of garlic powder on acrylamide in asparagine/glucose solution and a fried potato model system were firstly evaluated. Furthermore, the effect of allicin on the amount of produced acrylamide in the asparagine/glucose solution model system and fried potatoes was studied with kinetic analysis. Results: The freeze-dried garlic powder had a higher inhibition rate (41.0%) than oven-dried garlic powder (maximum inhibition rate was 37.3%), and allicin had a 71.3% attribution to the reduction of acrylamide content. Moreover, the inhibition rate of allicin had a nonlinear relationship with the addition level increase. The kinetic analysis indicated that garlic powder and allicin could reduce acrylamide content through the AA formation stage, but not the decomposition stage. Conclusions: Allicin was the key component of garlic powder in reducing acrylamide content during acrylamide formation stage. This research could provide a new method to reduce acrylamide content during food processing and expand the application area of garlic.
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Cao G, Yu Y, Wang H, Liu J, Zhang X, Yu Y, Li Z, Zhang Y, Yang C. Effects of Oral Administration of Bamboo (Dendrocalamus membranaceus) Leaf Flavonoids on the Antioxidant Capacity, Caecal Microbiota, and Serum Metabolome of Gallus gallus domesticus. Front Nutr 2022; 9:848532. [PMID: 35308272 PMCID: PMC8930276 DOI: 10.3389/fnut.2022.848532] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Accepted: 02/11/2022] [Indexed: 12/23/2022] Open
Abstract
The consumption of bamboo leaf flavonoids (BLFs) as novel dietary antioxidants has increased owing to their beneficial biological and pharmacological functions. This study assessed the in vivo effects of BLFs on antioxidant capacity, as well as caecal microbiota, serum metabolome, and health status. The Gallus gallus domesticus model and the oral administration approach were used with four treatment groups (basal diet, basal diet with 20 mg bacitracin/kg, basal diet with 50 mg BLF/kg, and basal diet with 250 mg BLF/kg). Ultra-high-performance liquid chromatography triple-quadrupole mass spectrometry analysis indicated that vitexin, fumaric acid, orientin, isoorientin, and p-coumaric acid were the predominant BLF components. From days 1 to 21, BLF increased the average daily gain and decreased the feed:gain of broilers. Moreover, BLF enhanced the serum antioxidant capacity and immune responses. Further, 16S rRNA sequencing showed that BLF modulated the caecal microbial community structure, which was dominated by Betaproteobacteriales, Erysipelatoclostridium, Parasutterella, Lewinella, Lactobacillus, and Candidatus Stoquefichus in BLF broilers. Among the 22 identified serum metabolites in BLF broilers, sphinganine, indole-3-acetaldehyde retinol, choline, 4-methylthio-2-oxobutanoic acid, and L-phenylalanine were recognised as biomarkers. In summary, BLFs appeared to modulate the caecal microbiome, alter the serum metabolome, and indirectly improve antioxidant capacity and health status.
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Affiliation(s)
- Guangtian Cao
- College of Standardisation, China Jiliang University, Hangzhou, China
| | - Yang Yu
- Key Laboratory of Applied Technology on Green-Eco-Healthy Animal Husbandry of Zhejiang Province, Zhejiang Provincial Engineering Laboratory for Animal Health and Internet Technology, College of Animal Science and Technology, Zhejiang A & F University, Hangzhou, China
| | - Huixian Wang
- Key Laboratory of Applied Technology on Green-Eco-Healthy Animal Husbandry of Zhejiang Province, Zhejiang Provincial Engineering Laboratory for Animal Health and Internet Technology, College of Animal Science and Technology, Zhejiang A & F University, Hangzhou, China
| | - Jinsong Liu
- Zhejiang Vegamax Biotechnology Co., Ltd, Anji, China
| | - Xiping Zhang
- Zhejiang Vegamax Biotechnology Co., Ltd, Anji, China
| | - Yue Yu
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Zhanming Li
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Yan Zhang
- Zhejiang Vegamax Biotechnology Co., Ltd, Anji, China
| | - Caimei Yang
- Key Laboratory of Applied Technology on Green-Eco-Healthy Animal Husbandry of Zhejiang Province, Zhejiang Provincial Engineering Laboratory for Animal Health and Internet Technology, College of Animal Science and Technology, Zhejiang A & F University, Hangzhou, China
- *Correspondence: Caimei Yang,
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Salimi A, Pashaei R, Bohlooli S, Vaghar-Moussavi M, Pourahmad J. Analysis of the acrylamide in breads and evaluation of mitochondrial/lysosomal protective agents to reduce its toxicity in vitro model. TOXIN REV 2020. [DOI: 10.1080/15569543.2020.1859543] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Ahmad Salimi
- Department of Pharmacology and Toxicology, School of Pharmacy, Ardabil University of Medical Sciences, Ardabil, Iran
- Traditional Medicine and Hydrotherapy Research Center, Ardabil University of Medical Sciences, Ardabil, Iran
| | - Rafat Pashaei
- Department of Pharmacology and Toxicology, School of Pharmacy, Ardabil University of Medical Sciences, Ardabil, Iran
- Faculty of Pharmacy, Students Research Committee, Ardabil University of Medical Sciences, Ardabil, Iran
| | - Shahab Bohlooli
- Department of Pharmacology and Toxicology, School of Pharmacy, Ardabil University of Medical Sciences, Ardabil, Iran
| | - Mehrdad Vaghar-Moussavi
- Department of Pharmacology and Toxicology, Faculty of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Jalal Pourahmad
- Department of Pharmacology and Toxicology, Faculty of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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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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8
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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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9
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Acrylamide determination in baked potatoes by HPLC–MS: effect of steam and correlation with colour indices. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03357-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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10
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Guo J, Zhao R, Li J, Wu D, Yang Q, Zhang Y, Wang S. Furan formation from ingredient interactions and furan mitigation by sugar alcohols and antioxidants of bamboo leaves in milk beverage model systems. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4993-4999. [PMID: 30977142 DOI: 10.1002/jsfa.9739] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2018] [Revised: 03/27/2019] [Accepted: 04/05/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Furan is a potential carcinogen that can be formed in various heat-treated foods, including milk beverages. Studies on the formation and mitigation of furan in milk beverages are rare. In the present study, the effects of ingredients on furan formation and the reduction of furan by sugar alcohols and antioxidants of bamboo leaves (AOB) were investigated in a milk beverage model system. RESULTS The results obtained demonstrated that the Maillard reaction is the major pathway for furan formation in a milk beverage model system, and the type of sugar has a great influence on furan formation. High fructose corn syrup (HFCS 55) was more favorable for furan formation than sucrose. Thermal oxidation of ascorbic acid and lipids significantly enhanced furan generation. Xylitol, sorbitol and mannitol inhibited furan formation in model systems by replacing sucrose or HFCS. The maximum inhibition percentage of furan formation was observed when sucrose/HFCS was substituted completely by xylitol and the inhibition rate was 78.28% and 88.64% separately for the sucrose/HFCS-containing system. AOB significantly inhibited furan formation and the inhibition rate reached 32.13% and 28.52% separately for the sucrose/HFCS-containing system. CONCLUSION The present study demonstrates that the use of sugar alcohols and AOB could be a feasible way of reducing furan formation in thermally processed milk beverages. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Jun Guo
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China
- Demonstration Center of Food Quality and Safety Testing Technology, Tianjin University of Science and Technology, Tianjin, China
- Tianjin Engineering Research Center of Safety Control Technology in Food Processing, Tianjin, China
| | - Runmin Zhao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China
| | - Jiaqi Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China
| | - Dongyan Wu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China
| | - Qiyue Yang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and health, School of Medicine, Nankai University, Tianjin, China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China
- Tianjin Key Laboratory of Food Science and health, School of Medicine, Nankai University, Tianjin, China
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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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12
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Constantin OE, Kukurová K, Daško Ľ, Stănciuc N, Ciesarová Z, Croitoru C, Râpeanu G. Modelling Contaminant Formation during Thermal Processing of Sea Buckthorn Purée. Molecules 2019; 24:E1571. [PMID: 31010039 PMCID: PMC6514760 DOI: 10.3390/molecules24081571] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Revised: 04/17/2019] [Accepted: 04/18/2019] [Indexed: 11/16/2022] Open
Abstract
Background: The impact of thermal treatment on acrylamide (ACR) and hydroxymethylfurfural (HMF) formation was investigated for thermally treated sea buckthorn purée. Methods: An optimized procedure for minimizing ACR and HMF formation in thermally treated sea buckthorn purée was described. The precursors of ACR and HMF and their impact in heating of sea buckthorn purée to obtain jam-like products were also evaluated. Results: The contaminant content formed in samples was analyzed on thirteen running variants using a temperature range of 59.3-200.7 °C, and for heating durations between 5.9 and 34.1 min. The calculated equations of contaminant formation in sea buckthorn purée have established that the minimum content is formed at the lowest exposure time, between 10 and 20 min, for both ACR and HMF. The lowest ACR content was attained at 5.9-min exposure time and 130 °C temperature (0.3 µg/kg). For HMF the results revealed a lower quantity at 59.3 °C for 20-min exposure time (1.4 mg/kg). Conclusions: the found model is useful for the prediction of the best temperature/time conditions of the thermal treatment to obtain the lowest contaminates levels in the final product.
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Affiliation(s)
- Oana Emilia Constantin
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania.
| | - Kristina Kukurová
- VUP Food Research Institute, National Agricultural and Food Centre, Department of Chemistry and Food Analysis, Priemyslená 4, 82475 Bratislava, Slovakia.
| | - Ľubomír Daško
- VUP Food Research Institute, National Agricultural and Food Centre, Department of Chemistry and Food Analysis, Priemyslená 4, 82475 Bratislava, Slovakia.
| | - Nicoleta Stănciuc
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania.
| | - Zuzana Ciesarová
- VUP Food Research Institute, National Agricultural and Food Centre, Department of Chemistry and Food Analysis, Priemyslená 4, 82475 Bratislava, Slovakia.
| | - Constantin Croitoru
- Academy of Agricultural and Forestry Sciences Gheorghe Ionescu-Sisesti, 61 Marasti Blvd, 011464 Bucharest, Romania.
| | - Gabriela Râpeanu
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania.
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Hai YD, Tran-Lam TT, Nguyen TQ, Vu ND, Ma KH, Le GT. Acrylamide in daily food in the metropolitan area of Hanoi, Vietnam. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2019; 12:159-166. [PMID: 30773119 DOI: 10.1080/19393210.2019.1576774] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Acrylamide, a colourless and odourless crystalline solid, formed via the Maillard reaction in food, has been reported with harmful properties for humans, such as toxicity and carcinogenicity. Three hundred and four processed food samples from 17 product types, collected in Hanoi, Vietnam, were analyzed by LC-MS/MS to measure the acrylamide concentration. The limit of detection (LOD) and the limit of quantification (LOQ) of acrylamide were 1 µg Kg-1 and 3 µg Kg-1, respectively. Effectively, the highest acrylamide content is usually found in processed food, which is one of the primary reasons of increased acrylamide content in food. All French fried samples contained acrylamide above 500 µg kg-1. Acrylamide concentration in non-fried noodle, vermicelli, rice noodle, phở, dried vegetable, and rice cracker is lower than in potato chips, fried potatoes, fried cake, and fried noodles. The results could be helpful to estimate exposure and risk assessment of acrylamide in Vietnam.
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Affiliation(s)
- Yen Dao Hai
- Institute of Chemistry, Vietnam Academy of Science and Technology (VAST) , Hanoi , Vietnam
| | - Thanh-Thien Tran-Lam
- Institute of Chemistry, Vietnam Academy of Science and Technology (VAST) , Hanoi , Vietnam
| | | | - Nam Duc Vu
- Centre for Research and Technology Transfer (CRETECH) , Hanoi , Vietnam
| | - Kim Hoi Ma
- University of Science, Vietnam National University HCMC , Ho Chi Minh , Vietnam
| | - Giang Truong Le
- Institute of Chemistry, Vietnam Academy of Science and Technology (VAST) , Hanoi , Vietnam
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Qi Y, Zhang H, Zhang H, Wu G, Wang L, Qian H, Qi X. Epicatechin Adducting with 5-Hydroxymethylfurfural as an Inhibitory Mechanism against Acrylamide Formation in Maillard Reactions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:12536-12543. [PMID: 30396275 DOI: 10.1021/acs.jafc.8b03952] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
This study aimed to investigate the inhibitory mechanism of epicatechin (EC) on the formation of acrylamide in Maillard reactions. The glucose + asparagine model is a typical chemical system used to investigate acrylamide formation. 5-Hydroxymethylfurfural (HMF) is an important carbonyl intermediate in Maillard reactions and can also react with asparagine to form acrylamide. Time courses showed that EC inhibited more HMF than acrylamide in the glucose + asparagine model heated at 180 °C. The reduction of EC on acrylamide formation in the HMF + asparagine model was about 70%, while that in the glucose + asparagine model was about 50%. Moreover, HMF decreased significantly faster when it was heated in the presence of EC. Liquid chromatography-mass spectrometry analysis revealed the formation of adducts between EC and HMF, and the dimeric adducts were verified in fried potato chips. These results suggested that the condensation of EC and HMF was one of the key steps leading to the inhibition of acrylamide. UV-visible spectra analysis showed that some polymerization products had absorption in the visible region and contributed to the development of browning, which was underestimated in the past.
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Affiliation(s)
- Yajing Qi
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
| | - Li Wang
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
| | - Xiguang Qi
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
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15
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Miśkiewicz K, Nebesny E, Rosicka-Kaczmarek J, Żyżelewicz D, Budryn G. The effects of baking conditions on acrylamide content in shortcrust cookies with added freeze-dried aqueous rosemary extract. Journal of Food Science and Technology 2018; 55:4184-4196. [PMID: 30228417 PMCID: PMC6133849 DOI: 10.1007/s13197-018-3349-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 06/08/2018] [Accepted: 07/09/2018] [Indexed: 11/30/2022]
Abstract
The aim of the present study was to determine the effects of baking air humidity and dough supplementation with freeze-dried aqueous rosemary extract on acrylamide content in shortcrust cookies, as well as on their antioxidant properties and phenolic composition. Shortcrust cookies were baked at 170 °C in dry or humid (90%) air using 0.1, 0.2, or 0.5% of rosemary extract, and were compared to control samples without the extract. Acrylamide concentration in the obtained products ranged from 22.49 to 28.38 µg kg−1. Furthermore, cookies baked in humid air had less acrylamide (by 6% on average) than those baked in dry air, irrespective of extract content. On the other hand, a significant relationship was found between humidity conditions and total phenolic content in the final products. Shortcrust cookies containing 0.5% of rosemary extract and baked in humid air revealed the best antioxidant properties as their total polyphenol content was approx. Three times higher than that in control samples. Furthermore, shortcrust cookies with 0.5% of rosemary extract showed superior DPPH radical scavenging capacity.
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Affiliation(s)
- Karolina Miśkiewicz
- Faculty of Biotechnology and Food Sciences, Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego Street 4/10, 90-924 Lodz, Poland
| | - Ewa Nebesny
- Faculty of Biotechnology and Food Sciences, Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego Street 4/10, 90-924 Lodz, Poland
| | - Justyna Rosicka-Kaczmarek
- Faculty of Biotechnology and Food Sciences, Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego Street 4/10, 90-924 Lodz, Poland
| | - Dorota Żyżelewicz
- Faculty of Biotechnology and Food Sciences, Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego Street 4/10, 90-924 Lodz, Poland
| | - Grażyna Budryn
- Faculty of Biotechnology and Food Sciences, Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego Street 4/10, 90-924 Lodz, Poland
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Shimamura Y, Iio M, Urahira T, Masuda S. Inhibitory effects of Japanese horseradish (Wasabia japonica) on the formation and genotoxicity of a potent carcinogen, acrylamide. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:2419-2425. [PMID: 27670634 DOI: 10.1002/jsfa.8055] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2015] [Revised: 07/02/2016] [Accepted: 09/22/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND The formation of acrylamide (AA) in cooked foods has raised human health concerns. AA is metabolized by cytochrome P450 2E1 (CYP2E1) to glycidamide (GA), which forms DNA adducts. This study examined the inhibitory effects of wasabi (Japanese horseradish, Wasabia japonica) roots and leaves as well as their active component, allyl isothiocyanate (AIT), on the formation and genotoxicity of AA. RESULTS AA formation (51.8 ± 4.2 µg kg-1 ) was inhibited with ≥2 mg mL-1 of AIT. Wasabi roots also inhibited AA formation (∼90% reduction), but wasabi leaves were not effective at 2 mg mL-1 . Wasabi roots and leaves decreased the number of cells with micronuclei by approximately 33 and 24% respectively compared with the AA treatment group. Moreover, wasabi roots and leaves (100 mg kg-1 body weight (BW) day-1 for each) decreased AA (100 mg kg-1 BW day-1 )-induced DNA damage. The AA-induced CYP2E1 activity was decreased by 39 and 26% with wasabi roots and leaves respectively. Further, the activity of glutathione S-transferase, which catalyzes the detoxification of AA via glutathione conjugation, increased by 54 and 33% with wasabi roots and leaves respectively. CONCLUSION These results indicate that wasabi roots and leaves are effective ingredients for inhibiting the formation and genotoxicity of AA. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Yuko Shimamura
- Department of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka, 422-8526, Japan
| | - Misako Iio
- Department of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka, 422-8526, Japan
| | - Tomoko Urahira
- Department of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka, 422-8526, Japan
| | - Shuichi Masuda
- Department of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka, 422-8526, Japan
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Zhang Y, An X. Inhibitory mechanism of quercetin against the formation of 5-(hydroxymethyl)-2-furaldehyde in buckwheat flour bread by ultra-performance liquid chromatography coupled with high-resolution tandem mass spectrometry. Food Res Int 2017; 95:68-81. [DOI: 10.1016/j.foodres.2017.03.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2017] [Revised: 02/21/2017] [Accepted: 03/05/2017] [Indexed: 12/01/2022]
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Huang M, Wang Q, Chen X, Zhang Y. Unravelling effects of flavanols and their derivatives on acrylamide formation via support vector machine modelling. Food Chem 2017; 221:178-186. [DOI: 10.1016/j.foodchem.2016.10.060] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2016] [Revised: 10/08/2016] [Accepted: 10/12/2016] [Indexed: 11/16/2022]
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Komprda T, Pridal A, Mikulíková R, Svoboda Z, Cwiková O, Nedomová Š, Sýkora V. A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:889-895. [PMID: 27198472 DOI: 10.1002/jsfa.7811] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/11/2016] [Revised: 05/12/2016] [Accepted: 05/12/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND The present study tested whether replacement of the leavening agent ammonium carbonate by sodium hydrogen carbonate in combination with calcium cation and acidifying agent will synergically decrease acrylamide (AA) content in gingerbread. RESULTS The type of leavening agent and the presence of Ca2+ and citric acid accounted for 33.6%, 13.2% and 53.2% of the explained variability of the AA content, respectively (P < 0.01). The AA content in gingerbread produced with (NH4 )2 CO3 alone was 186.5 µg kg-1 . Irrespective of other tested additives, NaHCO3 decreased (P < 0.05) AA content to 42% compared to (NH4 )2 CO3 . Combination of NaHCO3 + CaCl2 + citric acid in dough reduced (P < 0.05) AA content below the limit of detection (25 µg kg-1 ). The AA content in gingerbread (y; µg kg-1 ) decreased with an increasing number of additives used (x) according to the equation y = 158.8 - 47.94x (r2 = 0.42; P < 0.0001). A comprehensive sensory analysis did not indicate any significant deterioration (P > 0.05) in the organoleptic quality of gingerbread produced using calcium cation and citric acid. CONCLUSION The present study demonstrates that the combination of additives NaHCO3 /Ca2+ /citric acid synergically decreases AA content in gingerbread without compromising the sensory quality. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Tomáš Komprda
- Mendel University in Brno, Department of Food Technology, Zemědělská 1, 613 00, Brno, Czech Republic
| | - Antonin Pridal
- Mendel University in Brno, Department of Zoology, Fisheries, Hydrobiology and Apidology, Zemědělská 1, 613 00, Brno, Czech Republic
| | - Renata Mikulíková
- Research Institute of Brewing and Malting, Mostecká 971/7, 614 00, Brno, Czech Republic
| | - Zdeněk Svoboda
- Research Institute of Brewing and Malting, Mostecká 971/7, 614 00, Brno, Czech Republic
| | - Olga Cwiková
- Mendel University in Brno, Department of Food Technology, Zemědělská 1, 613 00, Brno, Czech Republic
| | - Šárka Nedomová
- Mendel University in Brno, Department of Food Technology, Zemědělská 1, 613 00, Brno, Czech Republic
| | - Vladimír Sýkora
- Mendel University in Brno, Department of Food Technology, Zemědělská 1, 613 00, Brno, Czech Republic
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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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Support vector regression-guided unravelling: antioxidant capacity and quantitative structure-activity relationship predict reduction and promotion effects of flavonoids on acrylamide formation. Sci Rep 2016; 6:32368. [PMID: 27586851 PMCID: PMC5009353 DOI: 10.1038/srep32368] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2016] [Accepted: 08/08/2016] [Indexed: 11/29/2022] Open
Abstract
We used the support vector regression (SVR) approach to predict and unravel reduction/promotion effect of characteristic flavonoids on the acrylamide formation under a low-moisture Maillard reaction system. Results demonstrated the reduction/promotion effects by flavonoids at addition levels of 1–10000 μmol/L. The maximal inhibition rates (51.7%, 68.8% and 26.1%) and promote rates (57.7%, 178.8% and 27.5%) caused by flavones, flavonols and isoflavones were observed at addition levels of 100 μmol/L and 10000 μmol/L, respectively. The reduction/promotion effects were closely related to the change of trolox equivalent antioxidant capacity (ΔTEAC) and well predicted by triple ΔTEAC measurements via SVR models (R: 0.633–0.900). Flavonols exhibit stronger effects on the acrylamide formation than flavones and isoflavones as well as their O-glycosides derivatives, which may be attributed to the number and position of phenolic and 3-enolic hydroxyls. The reduction/promotion effects were well predicted by using optimized quantitative structure-activity relationship (QSAR) descriptors and SVR models (R: 0.926–0.994). Compared to artificial neural network and multi-linear regression models, SVR models exhibited better fitting performance for both TEAC-dependent and QSAR descriptor-dependent predicting work. These observations demonstrated that the SVR models are competent for predicting our understanding on the future use of natural antioxidants for decreasing the acrylamide formation.
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Li J, Zuo J, Qiao X, Zhang Y, Xu Z. Effect of garlic powder on acrylamide formation in a low-moisture model system and bread baking. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:893-899. [PMID: 25754987 DOI: 10.1002/jsfa.7162] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2014] [Revised: 02/14/2015] [Accepted: 03/02/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Acrylamide (AA) is of concern worldwide because of its neurotoxicity, genotoxicity and reproductive/developmental toxicity. Consequently, methods for minimizing AA formation during food processing are vital. RESULTS In this study, the formation and elimination of AA in an asparagine/glucose low-moisture model system were investigated by response surface methodology. The effect of garlic powder on the kinetics of AA formation/elimination was also evaluated. The AA content reached a maximum level (674.0 nmol) with 1.2 mmol of glucose and 1.2 mmol of asparagine after heating at 200 °C for 6 min. The AA content was greatly reduced with the addition of garlic powder. Compared to without garlic powder, an AA reduction rate of 43% was obtained with addition of garlic powder at a mass fraction of 0.05 g. Garlic powder inhibited AA formation during the generation-predominant kinetic stage and had no effect on the degradation-predominant kinetic stage. The effect of garlic powder on AA formation in bread and bread quality was also investigated. Adding a garlic powder mass fraction of 15 g to 500 g of dough significantly (P < 0.05) reduced the formation of AA (reduction rate of 46%) and had no obvious effect on the sensory qualities of the bread. CONCLUSION This study provides a possible method for reducing the AA content in bread and other heat-treated starch-rich foods.
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Affiliation(s)
- Jinwang Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Jie Zuo
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Xuguang Qiao
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Yongju Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Zhixiang Xu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
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Ma X, Wang E, Lu Y, Wang Y, Ou S, Yan R. Acylation of Antioxidant of Bamboo Leaves with Fatty Acids by Lipase and the Acylated Derivatives' Efficiency in the Inhibition of Acrylamide Formation in Fried Potato Crisps. PLoS One 2015; 10:e0130680. [PMID: 26098744 PMCID: PMC4476655 DOI: 10.1371/journal.pone.0130680] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2014] [Accepted: 05/24/2015] [Indexed: 11/18/2022] Open
Abstract
This study selectively acylated the primary hydroxyl groups on flavonoids in antioxidant of bamboo leaves (AOB) using lauric acid with Candida antarctica lipase B in tert-amyl-alcohol. The separation and isolation of acylated derivatives were performed using silica gel column chromatography with a mixture of dichloromethane/diethyl ether/methanol as eluents. Both thin layer chromatography and high-performance liquid chromatography analyses confirmed the high efficiency of the isolation process with the purified orientin-6″-laurate, isoorientin-6″-laurate, vitexin-6″-laurate, and isovitexin-6″-laurate that were obtained. The addition of AOB and acylated AOB reduced acrylamide formation in fried potato crisps. Results showed that 0.05% AOB and 0.05% and 0.1% acylated AOB groups significantly (p < 0.05) reduced the content of acrylamide in potato crisps by 30.7%, 44.5%, and 46.9%, respectively.
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Affiliation(s)
- Xiang Ma
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, 510632, China
| | - Erpei Wang
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, 510632, China
| | - Yuyun Lu
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, 510632, China
| | - Yong Wang
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, 510632, China
| | - Shiyi Ou
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, 510632, China
| | - Rian Yan
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, 510632, China
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Kahkeshani N, Saeidnia S, Abdollahi M. Role of antioxidants and phytochemicals on acrylamide mitigation from food and reducing its toxicity. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:3169-86. [PMID: 26028700 PMCID: PMC4444912 DOI: 10.1007/s13197-014-1558-5] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/25/2014] [Accepted: 09/08/2014] [Indexed: 01/10/2023]
Abstract
Nowadays, the presence of acrylamide in lots of fried and baked foods raises concerns due to its potential to cause toxicity and cancer in animals and human. Consequently, a number of papers have focused on evaluation of various chemicals in reduction of acrylamide in various food sources, as well as decreasing its related toxicities. In addition, plants are important sources of diverse metabolites demonstrating either possible effectiveness in acrylamide toxicity or reduction of acrylamide content in food sources. In this paper, we have criticized all relevant studies in terms of acrylamide mitigation from food by phytochemicals and antioxidants, and the influence of herbal medicines and phyto-pharmaceuticals on reduction of acrylamide toxicity in both animals and human.
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Affiliation(s)
- Niloofar Kahkeshani
- />Department of Pharmacognosy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, 1417614411 Iran
| | - Soodabeh Saeidnia
- />Medicinal Plants Research Center, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, 1417614411 Iran
- />Division of Pharmacy, College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, Canada
| | - Mohammad Abdollahi
- />Department of Toxicology and Pharmacology, Faculty of Pharmacy and Pharmaceutical Sciences Research Center, Tehran University of Medical Sciences, Tehran, 1417614411 Iran
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26
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Krishnapura PR, Belur PD, Subramanya S. A critical review on properties and applications of microbial l-asparaginases. Crit Rev Microbiol 2015; 42:720-37. [PMID: 25865363 DOI: 10.3109/1040841x.2015.1022505] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
l-Asparaginase is one of the main drugs used in the treatment of acute lymphoblastic leukemia (ALL), a commonly diagnosed pediatric cancer. Although several microorganisms are found to produce l-asparaginase, only the purified enzymes from E. coli and Erwinia chrysanthemi are employed in the clinical and therapeutic applications in humans. However, their therapeutic response seldom occurs without some evidence of hypersensitivity and other toxic side effects. l-Asparaginase is also of prospective use in food industry to reduce the formation of acrylamide in fried, roasted or baked food products. This review is an attempt to compile information on the properties of l-asparaginases obtained from different microorganisms. The complications involved with the therapeutic use of the currently available l-asparaginases, and the enzyme's potential application as a food processing aid to mitigate acrylamide formation have also been reviewed. Further, avenues for searching alternate sources of l-asparaginase have been discussed, highlighting the prospects of endophytic microorganisms as a possible source of l-asparaginases with varied biochemical and pharmacological properties.
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Affiliation(s)
- Prajna Rao Krishnapura
- a Department of Chemical Engineering , National Institute of Technology Karnataka , Surathkal, Mangalore , Karnataka , India and
| | - Prasanna D Belur
- a Department of Chemical Engineering , National Institute of Technology Karnataka , Surathkal, Mangalore , Karnataka , India and
| | - Sandeep Subramanya
- b Department of Physiology , United Arab Emirates University , Al Ain , United Arab Emirates
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27
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Zhang Y, Wang Q, Huang M, Chen X. Unravelling the effect of flavonoids on the kinetic profiles of acrylamide in the Maillard reaction. RSC Adv 2015. [DOI: 10.1039/c5ra14692e] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Flavonoids play a positive role in the fructose-participating Maillard reaction and significantly reduce the formation of acrylamide during the advanced reaction stage but not affect its elimination process.
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Affiliation(s)
- Yu Zhang
- Department of Food Science and Nutrition
- College of Biosystems Engineering and Food Science
- Zhejiang University
- Hangzhou 310058
- China
| | - Qiao Wang
- Department of Food Science and Nutrition
- College of Biosystems Engineering and Food Science
- Zhejiang University
- Hangzhou 310058
- China
| | - Mengmeng Huang
- Department of Food Science and Nutrition
- College of Biosystems Engineering and Food Science
- Zhejiang University
- Hangzhou 310058
- China
| | - Xinyu Chen
- Department of Food Science and Nutrition
- College of Biosystems Engineering and Food Science
- Zhejiang University
- Hangzhou 310058
- China
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28
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Budryn G, Nebesny E, Oracz J. Correlation Between the Stability of Chlorogenic Acids, Antioxidant Activity and Acrylamide Content in Coffee Beans Roasted in Different Conditions. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.805769] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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29
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Demirok E, Kolsarıcı N. Effect of green tea extract and microwave pre-cooking on the formation of acrylamide in fried chicken drumsticks and chicken wings. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.04.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Zhang Y, Luo Z, Shao Z, Yu C, Wang S. Effects of antioxidants of bamboo leaves and flavonoids on 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation in chemical model systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:4798-4802. [PMID: 24806809 DOI: 10.1021/jf500483y] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The inhibitory effects of antioxidants of bamboo leaves (AOB) and flavonoids against 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation were investigated in creatinine and phenylalanine model systems. AOB and the tested flavonoids (orientin, homoorientin, vitexin, isovitex, apigenin, luteolin, isorhamnetin, fisetin, and hesperetin) had significant dose-dependent inhibition effects on PhIP formation with different IC50 values. The superoxide anion (O2(•-)) scavenging activities of these nine flavonoids were evaluated using the pyrogallol autoxidation system. The EC50 values of compounds that showed antioxidant activity were found to correlate well (R(2) = 0.8003) with the corresponding IC50 values representing their inhibition of PhIP formation. It was assumed that the inhibitory effects of flavonoids on PhIP formation were probably achieved by scavenging free radicals generated in the reaction system. These findings provide valuable information for the development of effective strategies to minimize heterocyclic amine content in thermally processed food.
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Affiliation(s)
- Yan Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology , Tianjin 300457, China
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Xu Y, Cui B, Ran R, Liu Y, Chen H, Kai G, Shi J. Risk assessment, formation, and mitigation of dietary acrylamide: current status and future prospects. Food Chem Toxicol 2014; 69:1-12. [PMID: 24713263 DOI: 10.1016/j.fct.2014.03.037] [Citation(s) in RCA: 76] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2013] [Revised: 03/23/2014] [Accepted: 03/28/2014] [Indexed: 10/25/2022]
Abstract
Acrylamide (AA) was firstly detected in food in 2002, and since then, studies on AA analysis, occurrence, formation, toxicity, risk assessment and mitigation have been extensively carried out, which have greatly advanced understanding of this particular biohazard at both academic and industrial levels. There is considerable variation in the levels of AA in different foods and different brands of the same food; therefore, so far, a general upper limit for AA in food is not available. In addition, the link of dietary AA to human cancer is still under debate, although AA has been known as a potential cause of various toxic effects including carcinogenic effects in experimental animals. Furthermore, the oxidized metabolite of AA, glycidamide (GA), is more toxic than AA. Both AA and GA can form adducts with protein, DNA, and hemoglobin, and some of those adducts can serve as biomarkers for AA exposure; their potential roles in the linking of AA to human cancer, reproductive defects or other diseases, however, are unclear. This review addresses the state-of-the-art understanding of AA, focusing on risk assessment, mechanism of formation and strategies of mitigation in foods. The potential application of omics to AA risk assessment is also discussed.
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Affiliation(s)
- Yi Xu
- National Center for Molecular Characterization of Genetically Modified Organisms, School of Life Science and Biotechnology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China; College of Life and Environmental Sciences, Shanghai Normal University, 100 Guilin Road, Xuhui District, Shanghai 200234, PR China
| | - Bo Cui
- National Center for Molecular Characterization of Genetically Modified Organisms, School of Life Science and Biotechnology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China; College of Life Science, Sichuan Agricultural University, 46 Xinkang Road, Yucheng District, Ya'an City, Sichuan Province 625014, PR China
| | - Ran Ran
- National Center for Molecular Characterization of Genetically Modified Organisms, School of Life Science and Biotechnology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China
| | - Ying Liu
- National Center for Molecular Characterization of Genetically Modified Organisms, School of Life Science and Biotechnology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China
| | - Huaping Chen
- College of Life Science, Sichuan Agricultural University, 46 Xinkang Road, Yucheng District, Ya'an City, Sichuan Province 625014, PR China
| | - Guoyin Kai
- College of Life and Environmental Sciences, Shanghai Normal University, 100 Guilin Road, Xuhui District, Shanghai 200234, PR China.
| | - Jianxin Shi
- National Center for Molecular Characterization of Genetically Modified Organisms, School of Life Science and Biotechnology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China.
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Cai Y, Zhang Z, Jiang S, Yu M, Huang C, Qiu R, Zou Y, Zhang Q, Ou S, Zhou H, Wang Y, Bai W, Li Y. Chlorogenic acid increased acrylamide formation through promotion of HMF formation and 3-aminopropionamide deamination. JOURNAL OF HAZARDOUS MATERIALS 2014; 268:1-5. [PMID: 24462985 DOI: 10.1016/j.jhazmat.2013.12.067] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/18/2013] [Revised: 12/29/2013] [Accepted: 12/30/2013] [Indexed: 06/03/2023]
Abstract
This research was aimed to investigate why chlorogenic acid, presents at high concentrations in some food raw material, influences acrylamide formation. In the asparagine/glucose Maillard reaction system (pH=6.8), addition of chlorogenic acid significantly increased acrylamide formation and inhibited its elimination. In contrast, the quinone derivative of chlorogenic acid decreased acrylamide formation. Three mechanisms may be involved for increasing acrylamide formation by chlorogenic acid. Firstly, it increased the formation of HMF, which acts as a more efficient precursor than glucose to form acrylamide. Secondly, it decreased activation energy for conversion of 3-aminopropionamide (3-APA) to acrylamide (from 173.2 to 136.6kJ/mol), and enhances deamination from 3-APA. And thirdly, it prevented attack of the produced acrylamide from free radicals by keeping high redox potential during the Maillard reaction.
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Affiliation(s)
- Yun Cai
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Zhenhua Zhang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Shanshan Jiang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Miao Yu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Caihuan Huang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Ruixia Qiu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Yueyu Zou
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Qirui Zhang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Shiyi Ou
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
| | - Hua Zhou
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Yong Wang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Weibing Bai
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Yiqun Li
- Department of Chemistry, Jinan University, Guangzhou 510632, China
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López-López A, Beato VM, Sánchez AH, García-García P, Montaño A. Effects of selected amino acids and water-soluble vitamins on acrylamide formation in a ripe olive model system. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.07.019] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Oral RA, Dogan M, Sarioglu K. Effects of certain polyphenols and extracts on furans and acrylamide formation in model system, and total furans during storage. Food Chem 2013; 142:423-9. [PMID: 24001861 DOI: 10.1016/j.foodchem.2013.07.077] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2013] [Revised: 07/12/2013] [Accepted: 07/18/2013] [Indexed: 11/28/2022]
Abstract
Using a glucose-glycine and asparagine-fructose system as a Maillard reaction model, the effects of seven polyphenols and solid phase extracts of three plants on the formation of furans and acrylamide were investigated. The polyphenols and extracts were used in biscuit formulation and acrylamide formation was observed. They were used for the storage of the glycine-glucose model system at three different temperatures. The addition of some of the extracts and polyphenols significantly decreased furan formation to different extents. All phenolic compounds and plant extracts decreased in the range of 30.8-85% in the model system except for oleuropein, and all of them decreased in the range of 10.3-19.2% in biscuit. Total furan formation was inhibited by caffeic acid, punicalagin, epicatechin, ECE and PPE during storage. This study evaluated and found the inhibitory effect on the formation of furans and acrylamide in Maillard reactions by the use of some plant extracts and polyphenols.
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Affiliation(s)
- Rasim Alper Oral
- Erciyes University, Faculty of Engineering, Department of Food Engineering, 38039 Kayseri, Turkey.
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Czubinski J, Dwiecki K, Siger A, Lampart-Szczapa E, Nogala-Kalucka M. Interactions between Lupinus angustifolius seeds lipoxygenase and native phenolic compounds in the model system. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1737-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Role of curcumin in the conversion of asparagine into acrylamide during heating. Amino Acids 2011; 44:1419-26. [PMID: 22143430 DOI: 10.1007/s00726-011-1179-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2011] [Accepted: 11/22/2011] [Indexed: 10/15/2022]
Abstract
This study aimed to investigate the ability of curcumin to convert asparagine into acrylamide during heating at different temperatures. Binary and ternary model systems of asparagine-curcumin and asparagine-curcumin-fructose were used to determine the role of curcumin on acrylamide formation in competitive and uncompetitive reaction conditions. The results indicated that curcumin could potentially contribute to acrylamide formation under long-term heating conditions as long as asparagine was present in the medium. The amount of acrylamide formed in the ternary system was slightly higher than in the binary system during heating (p < 0.05), because of the higher concentrations of carbonyl compounds initially available. The kinetic trends were similar in both model systems evidencing that fructose reacted with asparagine more rapidly than curcumin. The data reveal that acrylamide formation in the temperature range of 150-200°C obeys Arrhenius law with activation energy of 79.1 kJ/mole. Data of this work showed the possibility that antioxidants having a carbonyl compound can react directly with ASN leading to acrylamide. The addition of antioxidants to foods may increase the formation of acrylamide upon long-term heating if free sugar concentration is low and ASN concentration is relatively high.
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Zhu F, Cai YZ, Ke J, Corke H. Dietary plant materials reduce acrylamide formation in cookie and starch-based model systems. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:2477-2483. [PMID: 21681761 DOI: 10.1002/jsfa.4491] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/03/2010] [Revised: 04/19/2011] [Accepted: 04/27/2011] [Indexed: 05/30/2023]
Abstract
BACKGROUND Dietary plant materials have attracted much attention because of their health benefits to humans. Acrylamide is found in various heated carbohydrate-rich foods. Our previous results showed that crude aqueous extracts from diverse dietary plants and some phenolic compounds could mitigate acrylamide formation in an asparagine-glucose model system. Based on our previous study, several plant materials were selected to further investigate their inhibitory effects on acrylamide formation in cookies and starch-based model systems. RESULTS Addition of raw powders from selected dietary plants and their crude aqueous extracts could considerably reduce acrylamide formation in both cookie and potato starch-based models. Aqueous extracts of clove at 4% caused the largest reduction (50.9%) of acrylamide in cookies, whereas addition of 2% proanthocyanidins from grape seeds gave the greatest acrylamide reduction (62.2%) in a starch-based model system. CONCLUSION It may be feasible to use some of the tested dietary plant materials to reduce acrylamide formation in cookies and other starchy foods.
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Affiliation(s)
- Fan Zhu
- School of Biological Sciences, University of Hong Kong, Hong Kong
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Oracz J, Nebesny E, Zyżelewicz D. New trends in quantification of acrylamide in food products. Talanta 2011; 86:23-34. [PMID: 22063508 DOI: 10.1016/j.talanta.2011.08.066] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2011] [Revised: 08/11/2011] [Accepted: 08/28/2011] [Indexed: 12/28/2022]
Abstract
Methods applied in acrylamide quantification in foods have been reviewed in this paper. Novel analytical techniques like capillary electrophoresis (CE), immunoenzymatic test (ELISA) and electrochemical biosensors, which can replace traditional methods like high performance liquid chromatography (HPLC) and gas chromatography (GC) were presented. Short time of analysis and high resolution power of electrophoretic techniques caused that they became routinely used in food analysis apart from high performance liquid chromatography and gas chromatography. Application of modern chromatography methods like ultra performance liquid chromatography (UPLC) in acrylamide quantification considerably shortened the time of analysis and decreased the consumption of indispensable reagents. The most promising approaches to acrylamide quantification in foods are electrochemical biosensors and immunoenzymatic tests. In contrast to chromatography and electrophoretic methods they require neither expensive equipment nor time consuming sample preparation and allow for fast screening of numerous samples without the usage of sophisticated apparatuses. Because of many advantages such as miniaturization, rapid and simple analysis, and high sensitivity and selectivity, biosensors are thought to replace conventional methods of acrylamide quantification in food.
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Affiliation(s)
- Joanna Oracz
- Faculty of Biotechnology and Food Sciences, Technical University of Lodz, 4/10 Stefanowskiego Street, 90-924 Lodz, Poland.
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Capuano E, Fogliano V. Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.11.002] [Citation(s) in RCA: 492] [Impact Index Per Article: 37.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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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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Kotsiou K, Tasioula-Margari M, Capuano E, Fogliano V. Effect of standard phenolic compounds and olive oil phenolic extracts on acrylamide formation in an emulsion system. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.06.025] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Kotsiou K, Tasioula-Margari M, Kukurová K, Ciesarová Z. Impact of oregano and virgin olive oil phenolic compounds on acrylamide content in a model system and fresh potatoes. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.05.078] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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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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Cheng KW, Zeng X, Tang YS, Wu JJ, Liu Z, Sze KH, Chu IK, Chen F, Wang M. Inhibitory mechanism of naringenin against carcinogenic acrylamide formation and nonenzymatic browning in Maillard model reactions. Chem Res Toxicol 2010; 22:1483-9. [PMID: 19639978 DOI: 10.1021/tx9001644] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Chemical model reactions were carried out to investigate the effect of a citrus flavonoid, naringenin, on the formation of acrylamide under mild heating conditions. Results showed that naringenin significantly and dose dependently inhibited the formation of acrylamide (20-50% relative to the control), although not in a linear manner. Moreover, the presence of naringenin in acrylamide-producing models effectively reduced the extent of browning. Careful comparison of the HPLC chromatograms of samples from the chemical model reactions revealed that naringenin likely reacted with Maillard intermediates, giving rise to new derivatives. Subsequent LC-MS analyses suggested that the proposed derivatives have a predicted molecular mass of 341 Da. Eventually, two derivatives were purified and characterized with LC-MS/MS and NMR spectroscopy as 8-C-(E-propenamide)naringenin and 6-C-(E-propenamide)naringenin, respectively. In other words, naringenin, a rather weak antioxidant, strongly inhibited acrylamide formation probably by directly reacting with acrylamide precursors, thus diverting them from the pathways that lead to acrylamide formation.
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Affiliation(s)
- Ka-Wing Cheng
- School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, People's Republic of China.
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Cheng KW, Shi JJ, Ou SY, Wang M, Jiang Y. Effects of fruit extracts on the formation of acrylamide in model reactions and fried potato crisps. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:309-312. [PMID: 19925016 DOI: 10.1021/jf902529v] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Natural products extracted from plants and fruits have attracted increasing attention for the development of effective inhibitors against the formation of acrylamide during food processing. In this study, six fruit extracts (apple, blueberry, mangosteen, longan, dragon fruit with white flesh, and dragon fruit with red flesh) were compared for their activities against acrylamide formation in chemical models containing equal molar quantities of glucose and asparagine in distilled water (160 degrees C for 30 min). Apple extract demonstrated potent inhibition on acrylamide formation. Blueberry, mangosteen, and longan extracts did not have significant impact, whereas dragon fruit extracts enhanced acrylamide formation. Column chromatography guided by chemical model analysis showed that the proanthocyanidin-rich subfraction played a key role in mediating the inhibitory activity. The inhibitory activity was finally corroborated in fried potato crisps. The present study identified some natural products that might have important applications in the food industry to inhibit acrylamide formation.
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Affiliation(s)
- Ka-Wing Cheng
- School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong
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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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Technological Strategies to Reduce Acrylamide Levels in Heated Foods. FOOD ENGINEERING REVIEWS 2009. [DOI: 10.1007/s12393-009-9008-2] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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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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