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Della Posta S, Ascrizzi AM, Pietrangeli G, Terrigno V, De Arcangelis E, Ruggeri S, Fanali C. Miniaturized matrix solid-phase dispersion assisted by deep eutectic solvent for acrylamide determination in bread samples. Anal Bioanal Chem 2024:10.1007/s00216-024-05315-8. [PMID: 38740590 DOI: 10.1007/s00216-024-05315-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2024] [Revised: 04/19/2024] [Accepted: 04/22/2024] [Indexed: 05/16/2024]
Abstract
Acrylamide determination is important to state its quantity in baked food preventing any potential carcinogenic effects. Matrix solid-phase dispersion (MSPD) extraction is an extraction procedure based on a homogenization phase between a solid sample and a solid dispersing material to break sample increasing analyte extraction yield, often used for acrylamide determination. The addition of a green deep eutectic solvent (DES) during the MSPD homogenization phase improves the analyte extraction, giving the possibility to reduce the amount of organic solvent used. In this work, a miniaturized MSPD extraction assisted by a DES was developed to determine acrylamide in bread, using high-performance liquid chromatography coupled with mass spectrometry detection. The optimized procedure provides 1:1 (w/w) matrix-to-dispersing material ratio, 2 mL of methanol as extraction solvent, and 50 μL of choline chloride-glycerol DES added during the homogenization phase. Method validation ensured good results with minimum recoveries of 90%, high precision with a maximum intra-day error of 4%, and inter-day error of 6%. Limit of detection and limit of quantification resulted to be 16 μg/kg and 35 μg/kg, respectively. This miniaturized extraction procedure represents a good alternative to those reported in the literature, guaranteeing great performance and respecting green chemistry principles.
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Affiliation(s)
- Susanna Della Posta
- Department of Science and Technology for Sustainable Development and One Health, Campus Bio-Medico University of Rome, Via Alvaro del Portillo 21, 00128, Rome, Italy
| | - Anna Maria Ascrizzi
- Department of Science and Technology for Sustainable Development and One Health, Campus Bio-Medico University of Rome, Via Alvaro del Portillo 21, 00128, Rome, Italy
| | - Giorgia Pietrangeli
- Department of Science and Technology for Sustainable Development and One Health, Campus Bio-Medico University of Rome, Via Alvaro del Portillo 21, 00128, Rome, Italy
| | - Vittoria Terrigno
- Department of Science and Technology for Sustainable Development and One Health, Campus Bio-Medico University of Rome, Via Alvaro del Portillo 21, 00128, Rome, Italy
| | - Elisa De Arcangelis
- Department of Science and Technology for Sustainable Development and One Health, Campus Bio-Medico University of Rome, Via Alvaro del Portillo 21, 00128, Rome, Italy
| | - Stefania Ruggeri
- Council for Agricultural Research and Economics (CREA), Research Centre for Food and Nutrition, Via Ardeatina 546, 00178, Rome, Italy
| | - Chiara Fanali
- Department of Science and Technology for Sustainable Development and One Health, Campus Bio-Medico University of Rome, Via Alvaro del Portillo 21, 00128, Rome, Italy.
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Bounegru AV, Bounegru I. Acrylamide in food products and the role of electrochemical biosensors in its detection: a comprehensive review. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2024; 16:2824-2839. [PMID: 38669134 DOI: 10.1039/d4ay00466c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/28/2024]
Abstract
In this review, the mechanisms of acrylamide formation in food, along with aspects related to its toxicity and associated consumption risks, are investigated, highlighting the potential impact on human health. European regulations regarding acrylamide content in food products are also addressed, emphasizing the importance of monitoring and detecting this substance in nutrition, by public health protection measures. The primary objective of the research is to explore and analyze innovative methods for detecting acrylamide in food, with a particular focus on electrochemical biosensors. This research direction is motivated by the need to develop rapid, sensitive, and efficient monitoring techniques for this toxic compound in food products, considering the associated consumption risks. The research has revealed several significant results. Studies have shown that electrochemical biosensors based on hemoglobin exhibited increased sensitivity and low detection limits, capable of detecting very low concentrations of acrylamide in processed foods. Additionally, it has been found that the use of functionalized nanomaterials, such as carbon nanotubes and gold nanoparticles, has led to the improvement of electrochemical biosensor performance in acrylamide detection. The integration of these technological innovations and functionalization strategies has enhanced the sensitivity, specificity, and stability of biosensors in measuring acrylamides. Thus, the results of this research offer promising perspectives for the development of precise and efficient methods for monitoring acrylamides in food, contributing to the improvement of food quality control and the protection of consumer health.
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Affiliation(s)
- Alexandra Virginia Bounegru
- Department of Chemistry, Physics and Environment, Faculty of Sciences and Environment, "Dunărea de Jos" University of Galaţi, 47 Domnească Street, 800008 Galaţi, Romania.
| | - Iulian Bounegru
- Competences Centre: Interfaces-Tribocorrosion-Electrochemical Systems, "Dunărea de Jos" University of Galati, 47 Domnească Street, 800008 Galati, Romania
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Oliver SL, Yobi A, Flint-Garcia S, Angelovici R. Reducing Acrylamide Formation Potential by Targeting Free Asparagine Accumulation in Seeds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:6089-6095. [PMID: 38483189 DOI: 10.1021/acs.jafc.3c09547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/28/2024]
Abstract
Acrylamide is a probable carcinogen in humans and is formed when reducing sugars react with free asparagine (Asn) during thermal processing of food. Although breeding for low reducing sugars worked well in potatoes, it is less successful in cereals. However, reducing free Asn in cereals has great potential for reducing acrylamide formation, despite the role that Asn plays in nitrogen transport and amino acid biosynthesis. In this perspective, we summarize the efforts aimed at reducing free Asn in cereal grains and discuss the potentials and challenges associated with targeting this essential amino acid, especially in a seed-specific manner.
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Affiliation(s)
- Sarah L Oliver
- Division of Biological Sciences, University of Missouri, Columbia, Missouri 65211, United States
| | - Abou Yobi
- Division of Biological Sciences, University of Missouri, Columbia, Missouri 65211, United States
| | - Sherry Flint-Garcia
- Division of Biological Sciences, University of Missouri, Columbia, Missouri 65211, United States
- United States Department of Agriculture, Agricultural Research Service, Columbia, Missouri 65211, United States
| | - Ruthie Angelovici
- Division of Biological Sciences, University of Missouri, Columbia, Missouri 65211, United States
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Guo K, Lin X, Duan N, Lu C, Wang Z, Wu S. Detection of acrylamide in food based on MIL-glucose oxidase cascade colorimetric aptasensor. Anal Chim Acta 2024; 1288:342150. [PMID: 38220284 DOI: 10.1016/j.aca.2023.342150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 12/15/2023] [Accepted: 12/15/2023] [Indexed: 01/16/2024]
Abstract
BACKGROUND Maillard reaction involves the polymerization, condensation, and other reactions between compounds containing free amino groups and reducing sugars or carbonyl compounds during heat processing. This process endows unique flavors and colors to food, while it can also produce numerous hazards. Acrylamide (AAm) is one of Maillard's hazards with neurotoxicity and carcinogenicity, these effects can trigger mutations and alternations in gene expression in human cells and accelerate organ aging. An accurate and reliable acrylamide detection method with high sensitivity and specificity for future regulatory activities is urgently needed. RESULTS Herein, we constructed a colorimetric aptasensor with the hybridization of MIL-glucose oxidase (MGzyme)-cDNA and magnetic nanoparticle-aptamer (MNP-Apt) to specifically detect AAm. The incorporation of MB-Apt and AAm released MGzyme-cDNA in the supernatant, took the supernatant out, with the addition of glucose and TMB, MGzyme would oxidize glucose, the resulting •OH facilitated the oxidation of colorless TMB to blue ox-TMB. The absorbance value at 652 nm, which indicates the characteristic absorption peak of ox-TMB, exhibited a proportion to the concentration of AAm. MGzyme avoided the addition of harmful intermediate H2O2 and created an acid microenvironment for the catalytic reaction. MNP-Apt possessed the advantages of high specificity and simplified separation. Under optimal conditions, this method displayed a linear range of 0.01-100 μM with the limit of detection of 1.53 nM. With the spiked analysis data cross-verified by ELISA kit, this aptasensor was proven to specifically detect AAm at low concentrations. SIGNIFICANCE This colorimetric aptasensor was the integration of aptamer and the enzyme-cascade system, which could broaden the applicable range of enzyme-cascade system, break the limits of specific detection of substrates, eliminate the need for harmful intermediates, improve the reaction efficiency, implement the specific detection, whilst enabling the accurate detection of AAm. Given these remarkable performances, this method has shown significant potential in the field of food safety inspection.
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Affiliation(s)
- Kaixi Guo
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, 214122, China
| | - Xianfeng Lin
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, 214122, China
| | - Nuo Duan
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, 214122, China
| | - Chunxia Lu
- Institute of Animal Husbandry and Veterinary Science, Xinjiang Academy of Agriculture and Reclamation Sciences, Shihezi, 83200, China
| | - Zhouping Wang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, 214122, China
| | - Shijia Wu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, 214122, China.
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Khoshbin Z, Moeenfard M, Abnous K, Taghdisi SM. A label-free aptasensor for colorimetric detection of food toxin: Mediation of catalytically active gold nanozymes and smartphone imaging strategy. Food Chem 2024; 433:137355. [PMID: 37683478 DOI: 10.1016/j.foodchem.2023.137355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 08/25/2023] [Accepted: 08/29/2023] [Indexed: 09/10/2023]
Abstract
A portable colorimetric aptasensor was developed on the surface of a plastic sheet for on-site detection of acrylamide. The mechanism of aptasensor is based on the disruption of the aptamer complex with its complementary strand on the sensing zone, and subsequently, the catalytic activity of gold nanoparticles (AuNPs) for the reduction process of 4-nitrophenol (4-NP) in the presence of sodium borohydride (NaBH4). A yellow-to-colorless change of the sample solution revealed the target presence, easily discernible by the naked eye. The acrylamide quantification was accomplished using the smartphone imaging readout technique. The aptasensor detected the acrylamide concentration in the range of 0.01-500 nmol L-1 with a detection limit of 0.0024 nmol L-1. Coffee, potato chips, bread, and lake water samples were successfully analyzed by the aptasensor for their acrylamide content. The introduced aptasensor can pave a facile, cost-effective, portable, and user-friendly sensing tool for food safety control and environmental monitoring.
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Affiliation(s)
- Zahra Khoshbin
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Azadi Square, PO Box: 9177948944, Mashhad, Iran
| | - Marzieh Moeenfard
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Azadi Square, PO Box: 9177948944, Mashhad, Iran.
| | - Khalil Abnous
- Pharmaceutical Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran; Department of Medicinal Chemistry, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Seyed Mohammad Taghdisi
- Targeted Drug Delivery Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran; Department of Pharmaceutical Biotechnology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
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6
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Asnaashari M, Kenari RE, Taghdisi SM, Abnous K, Farahmandfar R. A Novel Fluorescent DNA Sensor for Acrylamide Detection in Food Samples Based on Single-Stranded DNA and GelRed. J Fluoresc 2023:10.1007/s10895-023-03479-7. [PMID: 37930599 DOI: 10.1007/s10895-023-03479-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Accepted: 10/16/2023] [Indexed: 11/07/2023]
Abstract
The presence of acylamide (AA) in large group of food products and its health hazards have been confirmed by scientists. In this study, a simple and innovative biosensor for AA determination was designed based on single-stranded DNA (ssDNA) with partial guanine and GelRed. The idea of this biosensor is based on the formation of AA-ssDNA adduct through the strong binding interaction between AA and guanine base of ssDNA, which subsequently inhibits the interaction of ssDNA and GelRed, leading to a weak fluorescence intensity. The binding interaction between AA and ssDNA was confirmed by UV-Vis absorption spectrometry and fluorescence intensity. Under optimum conditions, the designed biosensor exhibited excellent linear response in range of 0.01-95 mM, moreover it showed high selectivity toward AA. The limit of detection was 0.003 mM. This biosensor was successfully applied for the determination of AA in water extract of potato fries and coffee in the range of 0.05-100 mM with LOD of 0.01 mM and 0.05-95 mM with LOD of 0.004 mM, respectively.
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Affiliation(s)
- Maryam Asnaashari
- Department of Animal Processing, Animal Science Research Institute of Iran (ASRI), Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran.
| | - Reza Esmaeilzadeh Kenari
- Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran
| | - Seyed Mohammad Taghdisi
- Targeted Drug Delivery Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran
- Department of Pharmaceutical Biotechnology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Khalil Abnous
- Pharmaceutical Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran
- Department of Medicinal Chemistry, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Reza Farahmandfar
- Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran
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Liu L, Cui Y, Yang Y, Zhu W, Li C, Fang M. A novel lipid droplets/lysosomes-targeting colorimetric and ratiometric fluorescent probe for Cu 2+ and its application. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 291:122333. [PMID: 36621028 DOI: 10.1016/j.saa.2023.122333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 12/21/2022] [Accepted: 01/03/2023] [Indexed: 06/17/2023]
Abstract
A novel multifunctional fluorescent probe LL2 was prepared via a one-step condensation reaction between 3-formyl-N-butylcarbazole and 2-Hydroxy-1-naphthylhydrazone. LL2 can work as a colorimetric probe for Cu2+, and can also selectively recognize Cu2+ via ratiometric fluorescence signal. After the addition of Cu2+, the probe LL2 responded rapidly within 5 s and reached stability within 30 s. In natural light, when Cu2+ were added to the solution, the color of probe LL2 changed from yellowish to colorless, while there was a discernible fluorescence changed from green to blue under a 365 nm UV lamp. The ratiometric fluorescence intensity (F449/F510) showed a good linear relationship (R2 = 0.9902) with Cu2+ concentration in the concentration range of 0-5 μmol/L, and the minimum detection limit was 1.96 μM. Cell imaging experiments showed that LL2 could capture fluorescence signals in the green and blue channels of HepG2 cells through fluorescence confocal microscope, and successfully recognize exogenous Cu2+ in HepG2 cells. In addition, fluorescence co-localization experiments showed that LL2 could target both lipid droplets and lysosomes. Meanwhile, LL2 could be applied to filter paper strip assay and detection of Cu2+ in actual water samples. These results indicated that probe LL2 has a good capability for monitoring Cu2+ in environment and living cells.
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Affiliation(s)
- Li Liu
- School of Chemistry and Chemical Engineering, Anhui University, Hefei 230601, PR China
| | - Yuanyuan Cui
- School of Chemistry and Chemical Engineering, Anhui University, Hefei 230601, PR China
| | - Yixian Yang
- School of Chemistry and Chemical Engineering, Anhui University, Hefei 230601, PR China
| | - Weiju Zhu
- School of Chemistry and Chemical Engineering, Anhui University, Hefei 230601, PR China; AnHui Province Key Laboratory of Chemistry for Inorganic/Organic Hybrid Functionalized Materials, Anhui University, Hefei 230601, PR China.
| | - Cun Li
- AnHui Province Key Laboratory of Chemistry for Inorganic/Organic Hybrid Functionalized Materials, Anhui University, Hefei 230601, PR China; School of Materials Science and Engineering, Anhui University, Hefei 230601, PR China
| | - Min Fang
- School of Chemistry and Chemical Engineering, Anhui University, Hefei 230601, PR China; Anhui Province Key Laboratory of Environment-friendly Polymer Materials, Anhui University, Hefei 230601, PR China.
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8
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Khoshbin Z, Moeenfard M, Abnous K, Taghdisi SM. Nano-gold mediated aptasensor for colorimetric monitoring of acrylamide: Smartphone readout strategy for on-site food control. Food Chem 2023; 399:133983. [DOI: 10.1016/j.foodchem.2022.133983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 08/15/2022] [Accepted: 08/17/2022] [Indexed: 10/15/2022]
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Acrylamide Neurotoxicity as a Possible Factor Responsible for Inflammation in the Cholinergic Nervous System. Int J Mol Sci 2022; 23:ijms23042030. [PMID: 35216144 PMCID: PMC8880090 DOI: 10.3390/ijms23042030] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 02/07/2022] [Accepted: 02/08/2022] [Indexed: 02/04/2023] Open
Abstract
Acrylamide (ACR) is a chemical compound that exhibits neurotoxic and genotoxic effects. It causes neurological symptoms such as tremors, general weakness, numbness, tingling in the limbs or ataxia. Numerous scientific studies show the effect of ACR on nerve endings and its close connection with the cholinergic system. The cholinergic system is part of the autonomic nervous system that regulates higher cortical functions related to memory, learning, concentration and attention. Within the cholinergic system, there are cholinergic neurons, anatomical cholinergic structures, the neurotransmitter acetylcholine (ACh) and cholinergic receptors. Some scientific reports suggest a negative effect of ACR on the cholinergic system and inflammatory reactions within the body. The aim of the study was to review the current state of knowledge on the influence of acrylamide on the cholinergic system and to evaluate its possible effect on inflammatory processes. The cholinergic anti-inflammatory pathway (CAP) is a neuroimmunomodulatory pathway that is located in the blood and mucous membranes. The role of CAP is to stop the inflammatory response in the appropriate moment. It prevents the synthesis and the release of pro-inflammatory cytokines and ultimately regulates the local and systemic immune response. The cellular molecular mechanism for inhibiting cytokine synthesis is attributed to acetylcholine (ACh), the major vagal neurotransmitter, and the α7 nicotinic receptor (α7nAChR) subunit is a key receptor for the cholinergic anti-inflammatory pathway. The combination of ACh with α7nAChR results in inhibition of the synthesis and release of pro-inflammatory cytokines. The blood AChE is able to terminate the stimulation of the cholinergic anti-inflammatory pathway due to splitting ACh. Accordingly, cytokine production is essential for pathogen protection and tissue repair, but over-release of cytokines can lead to systemic inflammation, organ failure, and death. Inflammatory responses are precisely regulated to effectively protect against harmful stimuli. The central nervous system dynamically interacts with the immune system, modulating inflammation through the humoral and nervous pathways. The stress-induced rise in acetylcholine (ACh) level acts to ease the inflammatory response and restore homeostasis. This signaling process ends when ACh is hydrolyzed by acetylcholinesterase (AChE). There are many scientific reports indicating the harmful effects of ACR on AChE. Most of them indicate that ACR reduces the concentration and activity of AChE. Due to the neurotoxic effect of acrylamide, which is related to the disturbance of the secretion of neurotransmitters, and its influence on the disturbance of acetylcholinesterase activity, it can be concluded that it disturbs the normal inflammatory response.
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Torres-Gregorio M, Santiago-López L, Vallejo-Cordoba B, González-Córdova AF, Garcia HS, Hernandez-Mendoza A. Evaluation of acrylamide-removing properties of bacterial consortia under simulated gastrointestinal conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5049-5055. [PMID: 33570782 DOI: 10.1002/jsfa.11149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 01/22/2021] [Accepted: 02/11/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Previous studies have demonstrated the acrylamide-removing properties of probiotic monocultures; however, potential advantages of consortia over monocultures in reducing the dietary exposure to acrylamide have not been proven. Hence this work aims to assess the acrylamide (AA)-binding properties of bacterial consortia, consisting of either probiotic strains and / or representative bacteria of duodenal microbiota, exposed to simulated gastrointestinal conditions (SGC). The AA binding capacity of ten probiotic strains (PS) and six duodenal strains (NDS) was evaluated under different conditions; then, three different consortia (PS, NDS, and PS + NDS) were assessed under SGC. RESULTS Among individual PS, Bacillus coagulans GBI-30, Lactobacillus fermentum J23, L. pentosus J37 and J24, and L. casei Shirota, exhibited the highest AA-binding capacity (80-87%), while Bifidobacterium catenulatun ATCC27676, Streptococcus salivarius subsp. thermophilus ATCC19258, and S. gallolyticus ATCC9809 were the best (ca. 68%) NDS monocultures. Probiotic strain consortia showed higher (P < 0.05) AA binding capacity (> 90%) than monoculture bacteria. Conversely, individual NDS cultures displayed higher (P < 0.05) binding capacity than NDS consortia (60%). A significant reduction (P < 0.05) in AA removal capacity was observed when consortia were exposed to SGC, PS consortia being the most effective (> 60% removal). CONCLUSION These results suggest that consortia of specific PS could play an important role in reducing the intestinal availability of acrylamide. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Margarita Torres-Gregorio
- Unidad de Investigación y Desarrollo en Alimentos (UNIDA), Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, Veracruz, Mexico
| | - Lourdes Santiago-López
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A. C., Hermosillo, Mexico
| | - Belinda Vallejo-Cordoba
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A. C., Hermosillo, Mexico
| | - Aarón F González-Córdova
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A. C., Hermosillo, Mexico
| | - Hugo Sergio Garcia
- Unidad de Investigación y Desarrollo en Alimentos (UNIDA), Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, Veracruz, Mexico
| | - Adrián Hernandez-Mendoza
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A. C., Hermosillo, Mexico
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11
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González-Gómez L, Morante-Zarcero S, Pérez-Quintanilla D, Sierra I. Simultaneous Determination of Furanic Compounds and Acrylamide in Insect-Based Foods by HPLC-QqQ-MS/MS Employing a Functionalized Mesostructured Silica as Sorbent in Solid-Phase Extraction. Foods 2021; 10:1557. [PMID: 34359430 PMCID: PMC8305596 DOI: 10.3390/foods10071557] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 06/21/2021] [Accepted: 07/02/2021] [Indexed: 12/20/2022] Open
Abstract
Insect-based products are novel foods (NF) that merit careful study. For this reason, in this work a method has been developed for the simultaneous analysis of four food processing contaminants (FPC), acrylamide (AA), 5-hydroxymethylfurfural, (HMF), 5-methylfurfural (MF) and furfural (F), in insect-based products (bars, crackers and flours) by high-performance liquid chromatography coupled to triple quadrupole mass spectrometry (HPLC-QqQ-MS/MS). The method consisted of a solid-liquid extraction (SLE) with acidified water, followed by solid-phase extraction (SPE), using 100 mg of a sorbent based on mesostructured silica with a large pore functionalized with amino groups (SBA-15-LP-NH2). The analytical method was properly optimized and validated in a representative bar sample of pineapple & coconut with cricket flour (Ins-B-Pine-Coco) showing good accuracy, with recoveries ranging from 70-101% for the four analytes and adequate precision (RSD < 9%). Good linearity (R2 ≥ 0.995) and low method quantification limits for AA (between 1.3-1.4 µg/g), F (between 7.9-8.8 µg/g), MF (between 3.1-6.5 µg/g) and HMF (between 1.5-3.3 µg/g) were also obtained in all samples studied. The proposed method was successfully applied in eleven insect-based foods. Results revealed that insect-based bars can be a good alternative to traditional cereal bars to reduce dietary exposure to HMF; but, in order to reduce the exposure to AA, alternative formulations must be evaluated in the design of innovative insect-based crackers.
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Affiliation(s)
| | | | | | - Isabel Sierra
- Departamento de Tecnología Química y Ambiental, E.S.C.E.T, Universidad Rey Juan Carlos, C/Tulipán s/n, Móstoles, 28933 Madrid, Spain; (L.G.-G.); (S.M.-Z.); (D.P.-Q.)
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12
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Barrios-Rodríguez YF, Pedreschi F, Rosowski J, Gómez JP, Figari N, Castillo O, Mariotti Celis MS. Is the dietary acrylamide exposure in Chile a public health problem? Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:1126-1135. [PMID: 33989119 DOI: 10.1080/19440049.2021.1914867] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
This study estimates for the first time dietary acrylamide intake in Chile and conducts exposure risk assessments using the margin of exposure (MOE) method. A consumption frequency survey of starchy foods was carried out in the metropolitan region of Santiago, Chile on people from different socioeconomic levels aged between 12 and 65 years old. The acrylamide contents of the most frequently consumed foods were determined by an in-house validated GC-MS technique. The potatoes and bread group contributed ~77% to the dietary acrylamide exposure in Chile, with estimated daily mean exposure of 0.55 µg kgbw-1 day-1 and 0.22 µg kgbw-1 day-1, respectively. Chilean population aged between 12 and 17 years old presented the highest acrylamide intake (mean, 1.27 µg kgbw-1 day-1; 95th percentile, 3.90 µg kgbw-1 day-1). Finally, since the estimated MOEs were lower than 10,000, the dietary acrylamide exposure in the metropolitan region of Santiago, Chile is of public health concern according to the EFSA criteria.
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Affiliation(s)
- Yeison Fernando Barrios-Rodríguez
- Departmento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, Santiago, Chile.,Centro Surcolombiano de Investigación en Café "CESURCAFÉ", Universidad Surcolombiana, Neiva, Colombia
| | - Franco Pedreschi
- Departmento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Jaime Rosowski
- Department of Nutrition, Diabetes and Metabolism, School of Medicine, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Juan Pablo Gómez
- Departmento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Nicole Figari
- Department of Nutrition, Diabetes and Metabolism, School of Medicine, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Oscar Castillo
- Escuela de Nutrición y Dietética, Facultad de Medicina, Unversidad Finis Terrae, Santiago, Chile
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13
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Artavia G, Cortés-Herrera C, Granados-Chinchilla F. Selected Instrumental Techniques Applied in Food and Feed: Quality, Safety and Adulteration Analysis. Foods 2021; 10:1081. [PMID: 34068197 PMCID: PMC8152966 DOI: 10.3390/foods10051081] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/13/2021] [Accepted: 03/19/2021] [Indexed: 12/28/2022] Open
Abstract
This review presents an overall glance at selected instrumental analytical techniques and methods used in food analysis, focusing on their primary food science research applications. The methods described represent approaches that have already been developed or are currently being implemented in our laboratories. Some techniques are widespread and well known and hence we will focus only in very specific examples, whilst the relatively less common techniques applied in food science are covered in a wider fashion. We made a particular emphasis on the works published on this topic in the last five years. When appropriate, we referred the reader to specialized reports highlighting each technique's principle and focused on said technologies' applications in the food analysis field. Each example forwarded will consider the advantages and limitations of the application. Certain study cases will typify that several of the techniques mentioned are used simultaneously to resolve an issue, support novel data, or gather further information from the food sample.
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Affiliation(s)
- Graciela Artavia
- Centro Nacional de Ciencia y Tecnología de Alimentos, Sede Rodrigo Facio, Universidad de Costa Rica, San José 11501-2060, Costa Rica;
| | - Carolina Cortés-Herrera
- Centro Nacional de Ciencia y Tecnología de Alimentos, Sede Rodrigo Facio, Universidad de Costa Rica, San José 11501-2060, Costa Rica;
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14
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An improved extraction method for acrylamide determination in fruit and vegetable chips through enzyme addition. Food Chem 2021; 360:129740. [PMID: 34023715 DOI: 10.1016/j.foodchem.2021.129740] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 03/06/2021] [Accepted: 03/30/2021] [Indexed: 11/22/2022]
Abstract
An enzyme-addition method to pretreat fried fruit and vegetable chips for acrylamide analysis is reported, followed by determination of the acrylamide contents in 36 marketed fruit and vegetable chip products using LC-MS/MS. To improve the extraction process, the FDA method was modified. Specifically, digestive enzymes were added, overcoming the clogging of filters (or SPE cartridges) after extraction of vegetable chips using water. Diastase was added to extract high-starch products, including potato chips. Recoveries of 90.3-105.5% acrylamide were obtained at the spiking levels of 25-500 μg/kg. LOD and LOQ were similar between the method with (4.5 and 13.7 μg/kg) and without diastase addition (4.4 and 13.2 μg/kg). Okra chip with high mucin content was extracted after adding pepsin. This method provided a recovery of 99.8-102.2%, LOD of 6.0 μg/kg, and LOQ of 18.1 μg/kg. Both methods could be used for analyzing acrylamide, with critical method parameters satisfying European Union regulations.
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15
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Characteristics of French Fries and Potato Chips in Aspect of Acrylamide Content—Methods of Reducing the Toxic Compound Content in Ready Potato Snacks. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11093943] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
The reduction of toxic acrylamide content in potato snacks, i.e., French fries and potato chips, is necessary due to the adverse effects of this compound on the human body. Therefore, in the presented review paper, a detailed characterization of French fries and chips in terms of AA content and their organoleptic quality is included. Detailed information was also collected on the raw material and technological factors that affect the formation of acrylamide content, including methods and techniques affecting the reduction of the amount of this compound in potato snacks. The obligation to control the level of acrylamide in various food products (including fried potato snacks with a higher content of this compound), introduced in 2018, has mobilized manufacturers to seek solutions, while scientists conduct further intensive research on the possibility of reducing the level of AA or even eliminating its presence from products. Therefore, it is necessary to conduct such activities, especially, because potato French fries and potato chips are willingly consumed by younger and younger consumers.
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16
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Mollakhalili-Meybodi N, Khorshidian N, Nematollahi A, Arab M. Acrylamide in bread: a review on formation, health risk assessment, and determination by analytical techniques. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:15627-15645. [PMID: 33548042 DOI: 10.1007/s11356-021-12775-3] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Accepted: 01/29/2021] [Indexed: 06/12/2023]
Abstract
Acrylamide is a water-soluble toxicant found in high-protein and carbohydrate-containing foods exposed to high temperature like bread as the staple foodstuff. This toxicant is mainly formed via Maillard reaction. The potential adverse effects of acrylamide especially possible carcinogenicity in human through dietary exposure necessitate its monitoring. Regarding the existence of its precursors in wheat bread formulation as well as extreme consumption of bread by most population and diversity of bread types, its acrylamide level needs to be investigated. The indicative value for acrylamide in wheat bread is set at 80 μg/kg. Consequently, its determination using liquid chromatography-tandem mass spectrometry (LC-MS/MS), gas chromatography-mass spectrometry (GC-MS), or capillary electrophoresis can be helpful considering both the risk assessment and quality control aspects. In this respect, methods based on LC-MS/MS show good recovery and within laboratory repeatability with a limit of detection of 3-20 μg/kg and limit of quantification of 10-50 μg/kg which is suitable for the immediate requirements for food product monitoring and calculation of consumer exposure.
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Affiliation(s)
- Neda Mollakhalili-Meybodi
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Nasim Khorshidian
- Food Safety Research Center (Salt), School of Nutrition and Food Sciences, Semnan University of Medical Sciences, Semnan, Iran
| | - Amene Nematollahi
- Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran.
| | - Masoumeh Arab
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
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17
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Navarro KM, Silva JC, Ossick MV, Nogueira AB, Etchegaray A, Mendes RK. Low-Cost Electrochemical Determination of Acrylamide in Processed Food Using a Hemoglobin – Iron Magnetic Nanoparticle – Chitosan Modified Carbon Paste Electrode. ANAL LETT 2020. [DOI: 10.1080/00032719.2020.1795668] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Kamily M. Navarro
- Faculdade de Química, Pontifícia Universidade Católica de Campinas (PUC-Campinas), Campinas, SP, Brasil
| | - Jocimara C. Silva
- Faculdade de Química, Pontifícia Universidade Católica de Campinas (PUC-Campinas), Campinas, SP, Brasil
| | - Marina Vian Ossick
- Faculdade de Química, Pontifícia Universidade Católica de Campinas (PUC-Campinas), Campinas, SP, Brasil
| | - Alessandra B. Nogueira
- Faculdade de Química, Pontifícia Universidade Católica de Campinas (PUC-Campinas), Campinas, SP, Brasil
| | - Augusto Etchegaray
- Faculdade de Química, Pontifícia Universidade Católica de Campinas (PUC-Campinas), Campinas, SP, Brasil
| | - Renata K. Mendes
- Faculdade de Química, Pontifícia Universidade Católica de Campinas (PUC-Campinas), Campinas, SP, Brasil
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18
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Pitsch J, Höglinger O, Weghuber J. Roasted Rye as a Coffee Substitute: Methods for Reducing Acrylamide. Foods 2020; 9:foods9070925. [PMID: 32674330 PMCID: PMC7404811 DOI: 10.3390/foods9070925] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 07/03/2020] [Accepted: 07/09/2020] [Indexed: 12/14/2022] Open
Abstract
Acrylamide is assumed to be a potential carcinogen, and reference values have therefore been implemented in EU legislation. Thus, the food industry needs to reduce the acrylamide content in consumer products to the lowest possible value. In this study, roasted rye was evaluated for its suitability as a coffee substitution product with respect to its acrylamide content. The influence of process modifiers, free asparagine content, storage, and rye type on the final content of acrylamide was investigated. Changes in carbohydrate composition and brightness caused by the roasting process were described. Sample analysis was conducted via GC-MS and HPLC-CAD. Existing methods were adapted to roasted rye as the sample matrix. CaCl2 and asparaginase treatment as well as pH adjustments prior to roasting did not prove to reduce the acrylamide content. A significantly (* p < 0.027) lower free asparagine content in the raw material resulted in a lower formation of acrylamide in the final product. The acrylamide content significantly decreased (**** p < 0.0001) after 3 (1100 ± 18 µg kg−1) and 6 (490 ± 7 µg kg−1) months of long-term storage. Only samples stored for 6 months (490 ± 7 µg kg−1) met the EU acrylamide content requirements (<500 µg kg−1) for grain-based coffee substitution products.
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Affiliation(s)
- Johannes Pitsch
- FFoQSI—Austrian Competence Centre for Feed and Food Quality, Safety & Innovation, FFoQSI GmbH, Technopark 1C, 3430 Tulln, Austria; (J.P.); (O.H.)
- Department of Food Technology and Nutrition, University of Applied Sciences Upper Austria, 4600 Wels, Austria
| | - Otmar Höglinger
- FFoQSI—Austrian Competence Centre for Feed and Food Quality, Safety & Innovation, FFoQSI GmbH, Technopark 1C, 3430 Tulln, Austria; (J.P.); (O.H.)
- Department of Food Technology and Nutrition, University of Applied Sciences Upper Austria, 4600 Wels, Austria
| | - Julian Weghuber
- FFoQSI—Austrian Competence Centre for Feed and Food Quality, Safety & Innovation, FFoQSI GmbH, Technopark 1C, 3430 Tulln, Austria; (J.P.); (O.H.)
- Department of Food Technology and Nutrition, University of Applied Sciences Upper Austria, 4600 Wels, Austria
- Correspondence: ; Tel.: +43-50804-44403
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19
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Mousavi Khaneghah A, Fakhri Y, Nematollahi A, Seilani F, Vasseghian Y. The Concentration of Acrylamide in Different Food Products: A Global Systematic Review, Meta-Analysis, and Meta-Regression. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1791175] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Sao Paulo, Brazil
| | - Yadolah Fakhri
- Department of Environmental Health Engineering, Student Research Committee, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amene Nematollahi
- Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran
| | - Fatemeh Seilani
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Yasser Vasseghian
- Institute of Research and Development, Duy Tan University, Da Nang, Vietnam
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20
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Prabha R, Nigam VK. Biotransformation of acrylamide to acrylic acid carried through acrylamidase enzyme synthesized from whole cells of Bacillus tequilensis (BITNR004). BIOCATAL BIOTRANSFOR 2020. [DOI: 10.1080/10242422.2020.1780211] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Riddhi Prabha
- Department of Bio-Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Vinod Kumar Nigam
- Department of Bio-Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
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21
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Pan M, Liu K, Yang J, Hong L, Xie X, Wang S. Review of Research into the Determination of Acrylamide in Foods. Foods 2020; 9:E524. [PMID: 32331265 PMCID: PMC7230758 DOI: 10.3390/foods9040524] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 04/18/2020] [Accepted: 04/20/2020] [Indexed: 01/01/2023] Open
Abstract
Acrylamide (AA) is produced by high-temperature processing of high carbohydrate foods, such as frying and baking, and has been proved to be carcinogenic. Because of its potential carcinogenicity, it is very important to detect the content of AA in foods. In this paper, the conventional instrumental analysis methods of AA in food and the new rapid immunoassay and sensor detection are reviewed, and the advantages and disadvantages of various analysis technologies are compared, in order to provide new ideas for the development of more efficient and practical analysis methods and detection equipment.
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Affiliation(s)
- Mingfei Pan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (L.H.); (X.X.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Kaixin Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (L.H.); (X.X.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jingying Yang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (L.H.); (X.X.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Liping Hong
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (L.H.); (X.X.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xiaoqian Xie
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (L.H.); (X.X.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (L.H.); (X.X.)
- 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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22
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Gil M, Ruiz P, Quijano J, Londono-Londono J, Jaramillo Y, Gallego V, Tessier F, Notario R. Effect of temperature on the formation of acrylamide in cocoa beans during drying treatment: An experimental and computational study. Heliyon 2020; 6:e03312. [PMID: 32072041 PMCID: PMC7016235 DOI: 10.1016/j.heliyon.2020.e03312] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 12/31/2019] [Accepted: 01/24/2020] [Indexed: 11/22/2022] Open
Abstract
The aim of this work was to determine the effect of temperature on the formation of acrylamide in cocoa beans during drying treatment by an experimental and computational study, in order to assess the presence of this neoformed compound from postharvest stage. The computational study was conducted on the reaction between fructose, glyoxal from glucose, and on asparagine at the M06-2X/6-31+G(d,p) level, under cocoa bean drying conditions at 323.15 to 343.15 K. The proposed reaction for acrylamide formation consisted of seven steps, which required to progress a via cyclic transition state of the four members. In addition, step III (decarboxylation) was considered to be the rate-determining step. Glucose followed an E1-like elimination and fructose exhibited an E1cb-like elimination. Computational model showed that the reaction of acrylamide formation was favored by fructose rather than glucose. The content of reducing sugars, asparagine and acrylamide in fermented and dried cocoa from two subregions of Antioquia-Colombia, as well as roasted cocoa, were evaluated by UHPLC-C-CAD and UHPLC-QqQ. The concentrations of monosaccharides measured at the end of the fermentation and drying process of cocoa nibs showed greater decreases in the levels of fructose as compared to glucose, supporting the main model hypothesis. Acrylamide formation only occurred in Bajo Cauca due to the presence of both precursors and fast drying time (72 h). Finally, it was possible to find the conditions to which acrylamide can be formed from the drying process and not only from roasting, information that can be used for future control strategies.
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Affiliation(s)
- Maritza Gil
- Grupo de investigación de Ingeniería de Alimentos GRIAL. Corporación Universitaria Lasallista. Caldas, Antioquia, Colombia
- Laboratorio de Fisicoquímica Orgánica, Facultad de Ciencias, Universidad Nacional de Colombia, Sede Medellín AP 3840, Medellín, Colombia
- Instituto Tecnológico Metropolitano, Facultad de Ciencias Exactas y Aplicadas, Medellín, Colombia
| | - Pablo Ruiz
- Laboratorio de Fisicoquímica Orgánica, Facultad de Ciencias, Universidad Nacional de Colombia, Sede Medellín AP 3840, Medellín, Colombia
- Instituto Tecnológico Metropolitano, Facultad de Ciencias Exactas y Aplicadas, Medellín, Colombia
| | - Jairo Quijano
- Laboratorio de Fisicoquímica Orgánica, Facultad de Ciencias, Universidad Nacional de Colombia, Sede Medellín AP 3840, Medellín, Colombia
| | | | - Yamilé Jaramillo
- Grupo de investigación de Ingeniería de Alimentos GRIAL. Corporación Universitaria Lasallista. Caldas, Antioquia, Colombia
| | - Vanessa Gallego
- Grupo de investigación de Ingeniería de Alimentos GRIAL. Corporación Universitaria Lasallista. Caldas, Antioquia, Colombia
| | - Frederic Tessier
- Faculty of Medicine - University of Lille, 59655 Villeneuve d'Ascq, France
| | - Rafael Notario
- Instituto de Química Física Rocasolano, CSIC, Serrano 119, 28006 Madrid, Spain
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Acrylamide determination during an industrial roasting process of coffee and the influence of asparagine and low molecular weight sugars. Food Chem 2020; 303:125372. [DOI: 10.1016/j.foodchem.2019.125372] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2019] [Revised: 08/12/2019] [Accepted: 08/13/2019] [Indexed: 11/20/2022]
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24
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Yang S, Li Y, Li F, Yang Z, Quan F, Zhou L, Pu Q. Thiol-ene Click Derivatization for the Determination of Acrylamide in Potato Products by Capillary Electrophoresis with Capacitively Coupled Contactless Conductivity Detection. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8053-8060. [PMID: 31276393 DOI: 10.1021/acs.jafc.9b01525] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The development of analytical methods for acrylamide formed during food processing is of great significance for food safety, but limited by its inherent characteristics, the analysis of acrylamide is a continuing challenge. In this study, an efficient derivatization strategy for acrylamide based on thiol-ene click reaction with cysteine as derivatization reagent was proposed, and the resulting derivative was then analyzed by capillary electrophoresis with capacitively coupled contactless conductivity detection (CE-C4D). After systematic investigation including catalyst dosage (0-20 mM), reaction temperature (30-90 °C) and time (1-60 min), and cysteine concentration (0.2-3.6 mM), acrylamide could be efficiently labeled by 2.0 mM cysteine at 70 °C for 10 min using 4 mM n-butylamine as catalyst. Application of 10 mM triethylamine as separation buffer, the labeled acrylamide was analyzed within 2.0 min, and the relative standard deviations of migration time and peak area were less than 0.84% and 5.6%, indicating good precision. The C4D signal of acrylamide derivative showed a good linear relationship with acrylamide concentration in the range of 7-200 μM with the correlation coefficient of 0.9991. The limit of detection and limit of quantification were calculated to be 0.16 μM and 0.52 μM, respectively. Assisted further by the QuEChERS (quick, easy, cheap, effective, rugged, and safe) sample pretreatment, the developed derivatization strategy and subsequent CE-C4D method were successfully applied for the determination of acrylamide in potato products.
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Affiliation(s)
- Shuping Yang
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering , Lanzhou University , Lanzhou 730000 , China
| | - Yuting Li
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering , Lanzhou University , Lanzhou 730000 , China
| | - Fan Li
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering , Lanzhou University , Lanzhou 730000 , China
| | - Zhenyu Yang
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering , Lanzhou University , Lanzhou 730000 , China
| | - Feifei Quan
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering , Lanzhou University , Lanzhou 730000 , China
| | - Lei Zhou
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering , Lanzhou University , Lanzhou 730000 , China
| | - Qiaosheng Pu
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering , Lanzhou University , Lanzhou 730000 , China
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25
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Sahyar BY, Kaplan M, Ozsoz M, Celik E, Otles S. Electrochemical xanthine detection by enzymatic method based on Ag doped ZnO nanoparticles by using polypyrrole. Bioelectrochemistry 2019; 130:107327. [PMID: 31351314 DOI: 10.1016/j.bioelechem.2019.107327] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 07/01/2019] [Accepted: 07/02/2019] [Indexed: 01/07/2023]
Abstract
A sensitive electrochemical detection of xanthine (X), which is an early biomarker of fish meat spoilage, was achieved by a novel biosensor developed via three main steps. The first step is the electropolymerization of a conducting polymer (pyrrole) onto the pencil graphite electrode (PGE). The second step is the entrapment of silver-doped zinc oxide nanoparticles (nano Ag-ZnO) onto PGE, which has already been doped with polypyrrole (PPy). The third step is the immobilization of the enzyme (xanthine oxidase) onto the modified electrode (nano Ag-ZnO/PPy/PGE) surface. The biosensor was characterized by scanning electron microscopy (SEM). The addition of Ag-doped ZnO nanoparticles into the conducting polymer structure played an important role in the performance of the biosensor by increasing the porous structure of the conducting polymer surface. The electrochemical behaviour of the biosensor was studied by electrochemical impedance spectroscopy (EIS) and chronoamperometry (CA). This enzyme biosensor showed the maximum response at pH 7.40 when +0.7 V was applied to reach 95% of steady-state current at ~3.2 s. The designed biosensor showed high selectivity with a sensitivity of 0.03 μA/mM and a low detection limit of 0.07 μM.
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Affiliation(s)
- Buket Yalcin Sahyar
- Engineering Faculty, Food Engineering Department, Ege University, 35100 Bornova, Izmir, Turkey.
| | | | - Mehmet Ozsoz
- Biomedical Engineering Department, Near East University, Lefkosa TRNC Via Mersin 10, Turkey.
| | - Erdal Celik
- Faculty of Engineering, Department of Metallurgical and Materials Engineering, Dokuz Eylul University, Tinaztepe Campus, 35397 Buca, Izmir, Turkey.
| | - Semih Otles
- Engineering Faculty, Food Engineering Department, Ege University, 35100 Bornova, Izmir, Turkey.
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26
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Detecting the Quantity of Acrylamide in Potato Chips Utilizing CdTe Surface Functionalized Quantum Dots with Fluorescence Spectroscopy. Int J Pept Res Ther 2019. [DOI: 10.1007/s10989-019-09889-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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27
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Topete-Betancourt A, Figueroa Cárdenas JDD, Rodríguez-Lino AL, Ríos-Leal E, Morales-Sánchez E, Martínez-Flores HE. Effect of nixtamalization processes on mitigation of acrylamide formation in tortilla chips. Food Sci Biotechnol 2019; 28:975-982. [PMID: 31275697 DOI: 10.1007/s10068-019-00563-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 01/02/2019] [Accepted: 01/16/2019] [Indexed: 10/27/2022] Open
Abstract
Acrylamide can be generated from food components during tortilla chips frying. Thus, the aim of this research was to study different nixtamalization processes as traditional (TNP) with lime [Ca(OH)2], ecological (ENP) with CaCO3, classic nixtamalization (CNP) that uses wood ash and extrusion (EXT) with no Ca+2 source on mitigating the acrylamide formation in deep-fat frying tortilla chips. Acrylamide quantification was done through HPLC-UV. Lower acrylamide content in tortilla chips was for CNP with 46.3 µg/kg, followed by TNP with 55.0 µg/kg, ENP with 694.6 µg/kg and EXP with 1443.4 µg/kg. Differences in acrylamide values among samples can be related to effect of cations (Ca2+, Mg2+, Fe2+, Zn2+, Na+ and K+) present in wood ashes, lime and salts used as raw materials. Correlation of (r = 0.85; p <0.0005) was observed in color of tortilla chips, moisture, texture, blisters, and oil with acrylamide. Nixtamalization process is an effective and inexpensive strategy for acrylamide mitigation.
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Affiliation(s)
- Alfonso Topete-Betancourt
- Cinvestav Unidad-Querétaro, Libramiento Norponiente 2000. Real de Juriquilla, Querétaro, QRO 76230 Mexico
| | | | | | - Elvira Ríos-Leal
- 3Departamento de Biotecnología y Bioingeniería, CINVESTAV-IPN, Av. IPN 2508, San Pedro, Zacatenco, Mexico City, 07360 Mexico
| | - Eduardo Morales-Sánchez
- CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col Colinas del Cimatario, Querétaro, QRO 76090 Mexico
| | - Héctor Eduardo Martínez-Flores
- 5Facultad de Químico Farmacobiología, Universidad Michoacana de San Nicolás de Hidalgo, Tzintzuntzan 173, Col. Matamoros, Morelia, MICH Mexico
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Jozinović A, Šarkanj B, Ačkar Đ, Panak Balentić J, Šubarić D, Cvetković T, Ranilović J, Guberac S, Babić J. Simultaneous Determination of Acrylamide and Hydroxymethylfurfural in Extruded Products by LC-MS/MS Method. Molecules 2019; 24:E1971. [PMID: 31121914 PMCID: PMC6572661 DOI: 10.3390/molecules24101971] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2019] [Revised: 05/14/2019] [Accepted: 05/18/2019] [Indexed: 11/29/2022] Open
Abstract
The aim of this study was to develop a liquid chromatography/tandem mass spectrometry LC-MS/MS method for the simultaneous determination of acrylamide and hydroxymethylfurfural (HMF) in corn snack products enriched with food industry by-products: brewer's spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP). Development of the method included the study of different sources for ionization, different mobile phases, different extraction conditions as well as different methods of sample preparation. Finally, the single LC-MS/MS method was developed for the analysis of both analytes in one step with a duration of 20 min using a simple single-step extraction. The method with apparent recoveries of 91.4 and 90.4 for acrylamide and HMF, respectively, was applied for the analysis of non-extruded and extruded samples. The obtained results shown that the acrylamide content was
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Affiliation(s)
- Antun Jozinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
| | - Bojan Šarkanj
- Department of Food Technology, University Centre Koprivnica, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia.
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
| | - Jelena Panak Balentić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
| | - Domagoj Šubarić
- Faculty of Chemical Engineering and Technology, University of Zagreb, Marulićev trg 19, 10000 Zagreb, Croatia.
| | - Tanja Cvetković
- Research and Development, Podravka d.d., Ante Starčevića 32, 48000 Koprivnica, Croatia.
| | - Jasmina Ranilović
- Research and Development, Podravka d.d., Ante Starčevića 32, 48000 Koprivnica, Croatia.
| | - Sunčica Guberac
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, Osijek 31000, Croatia.
| | - Jurislav Babić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
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Pundir CS, Yadav N, Chhillar AK. Occurrence, synthesis, toxicity and detection methods for acrylamide determination in processed foods with special reference to biosensors: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.01.003] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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30
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Saraji M, Javadian S. Single-drop microextraction combined with gas chromatography-electron capture detection for the determination of acrylamide in food samples. Food Chem 2019; 274:55-60. [DOI: 10.1016/j.foodchem.2018.08.108] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Revised: 07/14/2018] [Accepted: 08/24/2018] [Indexed: 11/17/2022]
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31
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Bertuzzi T, Mulazzi A, Rastelli S, Sala L, Pietri A. Mitigation measures for acrylamide reduction in dough-based potato snacks during their expansion by frying. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35:1940-1947. [PMID: 30148683 DOI: 10.1080/19440049.2018.1512757] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
Acrylamide (AA) can occur in fried and baked food products which contain reducing sugars and free asparagine. Recently, the European Commission established mitigation measures and benchmark levels for the reduction of AA in food. The content of reducing sugars in raw materials and the temperature and time of the expansion process by frying were considered in this study of the preparation of dough-based potato snacks, mainly destined for children. Final moisture and bulk density were also evaluated. An increase from 0.15 to 1.0% in reducing sugar content, due to the addition of micro-ingredients in the dough, caused a remarkable AA increase of five- to six-fold. During frying at temperatures between 175 and 195°C, AA was produced after only a few seconds; the AA content was affected more by process time than by temperature. The best temperature/time conditions for expansion by frying were 185°C for 8 s.
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Affiliation(s)
- Terenzio Bertuzzi
- a Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Sustainable Science , UCSC , Piacenza , Italy
| | - Annalisa Mulazzi
- a Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Sustainable Science , UCSC , Piacenza , Italy
| | - Silvia Rastelli
- a Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Sustainable Science , UCSC , Piacenza , Italy
| | - Luca Sala
- a Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Sustainable Science , UCSC , Piacenza , Italy
| | - Amedeo Pietri
- a Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Sustainable Science , UCSC , Piacenza , Italy
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Asnaashari M, Kenari RE, Farahmandfar R, Abnous K, Taghdisi SM. An electrochemical biosensor based on hemoglobin-oligonucleotides-modified electrode for detection of acrylamide in potato fries. Food Chem 2018; 271:54-61. [PMID: 30236713 DOI: 10.1016/j.foodchem.2018.07.150] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2017] [Revised: 07/19/2018] [Accepted: 07/23/2018] [Indexed: 10/28/2022]
Abstract
Acrylamide a neurotoxin and strong carcinogen, is found in various thermally processed foods. In this study, an electrochemical sensor for detection of acrylamide using double stranded DNA (dsDNA)/Hemoglobin (Hb)-modified screen printed gold electrode (SPGE) was designed. The immobilization of ssDNA1-SH on the surface of SPGE was confirmed by cyclic voltammetry, and the interaction between ssDNA2-NH2 and Hb with the ratio 1:1 was characterized by agarose gel. The excellent response of the designed biosensor towards acrylamide due to acrylamide and Hb adducts and change of reduction/oxidation process of Hb-Fe(III)/Hb-Fe(II) was determined by square wave voltammetry (SWV). The biosensor showed the optimum response at pH 8.0. The linear working range for acrylamide was from 2.0 × 10-6 to 5.0 × 10-2 M with a detection limit of 1.58 × 10-7 M. The biosensor was suitable for direct determination of acrylamide in water extracted of potato fries and displayed good reproductivity and high stability.
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Affiliation(s)
- Maryam Asnaashari
- Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran
| | - Reza Esmaeilzadeh Kenari
- Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran
| | - Reza Farahmandfar
- Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran
| | - Khalil Abnous
- Pharmaceutical Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran; Department of Medicinal Chemistry, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran.
| | - Seyed Mohammad Taghdisi
- Targeted Drug Delivery Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran; Department of Pharmaceutical Biotechnology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran.
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33
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Zokaei M, Abedi AS, Kamankesh M, Shojaee-Aliababadi S, Mohammadi A. Ultrasonic-assisted extraction and dispersive liquid-liquid microextraction combined with gas chromatography-mass spectrometry as an efficient and sensitive method for determining of acrylamide in potato chips samples. Food Chem 2017; 234:55-61. [DOI: 10.1016/j.foodchem.2017.04.141] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2015] [Revised: 02/20/2017] [Accepted: 04/23/2017] [Indexed: 10/19/2022]
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34
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Aiswarya R, Baskar G. Enzymatic mitigation of acrylamide in fried potato chips using asparaginase from Aspergillus terreus. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13608] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Ravi Aiswarya
- Department of Biotechnology; St. Joseph's College of Engineering; Chennai 600 119 India
| | - Gurunathan Baskar
- Department of Biotechnology; St. Joseph's College of Engineering; Chennai 600 119 India
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35
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Petrarca MH, Rosa MA, Queiroz SCN, Godoy HT. Simultaneous determination of acrylamide and 4-hydroxy-2,5-dimethyl-3(2H)-furanone in baby food by liquid chromatography-tandem mass spectrometry. J Chromatogr A 2017; 1522:62-69. [PMID: 28985902 DOI: 10.1016/j.chroma.2017.09.052] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2017] [Revised: 08/24/2017] [Accepted: 09/22/2017] [Indexed: 11/16/2022]
Abstract
A liquid chromatography triple quadrupole mass spectrometry method was developed and validated for the simultaneous determination of acrylamide and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) in baby food. The sample preparation involves acetonitrile-based extraction combined with dispersive primary secondary amine (PSA) cleanup and cation-exchange solid-phase extraction (SPE), which promotes efficient removal of matrix interferences. Analytical selectivity and sensitivity were achieved for the quantification of acrylamide and HDMF in complex matrices such as fruit, cereal and milk-based baby foods; furthermore, adequate linearity (range 10-300μgkg-1) in solvent and matrix-matched calibration curves, and appropriate recoveries (94-110%) and precision (RSD≤10%), under repeatability and within-laboratory reproducibility conditions, were also obtained. Expanded measurement uncertainty was estimated at the 20μgkg-1 level (limit of quantification) on the basis of data obtained from in-house validation, with values of 25.5 and 16.5% for acrylamide and HDMF, respectively. The fitness for purpose of developed method was verified by analyzing 15 commercial baby foods available in the Brazilian market. Acrylamide was detected in one plum-based baby food (35μgkg-1) while HDMF in 67% of the samples analyzed (levels between 25 and 262μgkg-1).
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Affiliation(s)
- Mateus Henrique Petrarca
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.
| | - Maria Aparecida Rosa
- Laboratory of Residues and Contaminants, Brazilian Agricultural Research Corporation, EMBRAPA Environment, 13820-000 Jaguariúna, SP, Brazil
| | - Sonia Claudia Nascimento Queiroz
- Laboratory of Residues and Contaminants, Brazilian Agricultural Research Corporation, EMBRAPA Environment, 13820-000 Jaguariúna, SP, Brazil
| | - Helena Teixeira Godoy
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
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36
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Esposito F, Nardone A, Fasano E, Triassi M, Cirillo T. Determination of acrylamide levels in potato crisps and other snacks and exposure risk assessment through a Margin of Exposure approach. Food Chem Toxicol 2017; 108:249-256. [PMID: 28811114 DOI: 10.1016/j.fct.2017.08.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2017] [Revised: 07/14/2017] [Accepted: 08/04/2017] [Indexed: 12/22/2022]
Abstract
Potato crisps, corn-based extruded snacks and other savoury snacks are very popular products especially among younger generations. These products could be a potential source of acrylamide (AA), a toxic compound which could develop during frying and baking processes. The purpose of this study was the assessment of the dietary intake to AA across six groups of consumers divided according to age through the consumption of potato crisps and other snacks, in order to eventually evaluate the margin of exposure (MOE) related to neurotoxic and carcinogenic critical endpoints. Different brands of potato crisps and other popular snacks were analyzed through a matrix solid-phase dispersion method followed by a bromination step and GC-MS quantification. The concentration of detected AA ranged from 21 to 3444 ng g-1 and the highest level occurred in potato crisps samples which showed a median value of 968 ng g-1. The risk characterization through MOE assessment revealed that five out of six consumers groups showed higher exposure values associated with an augmented carcinogenic risk.
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Affiliation(s)
- Francesco Esposito
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100 - 80055 Portici, Naples, Italy
| | - Antonio Nardone
- Department of Public Health, University of Naples Federico II, Via Sergio Pansini, 5 - 80131 Naples, Italy
| | - Evelina Fasano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100 - 80055 Portici, Naples, Italy
| | - Maria Triassi
- Department of Public Health, University of Naples Federico II, Via Sergio Pansini, 5 - 80131 Naples, Italy
| | - Teresa Cirillo
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100 - 80055 Portici, Naples, Italy.
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37
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Zhang D, Liu W, Li L, Zhao HY, Sun HY, Meng MH, Zhang S, Shao ML. Key role of peptidoglycan on acrylamide binding by lactic acid bacteria. Food Sci Biotechnol 2017; 26:271-277. [PMID: 30263538 DOI: 10.1007/s10068-017-0036-z] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2016] [Revised: 10/15/2016] [Accepted: 10/24/2016] [Indexed: 12/23/2022] Open
Abstract
The primary purpose of this study was to analyze the ability of four peptidoglycan (PGN) from different lactic acid bacteria to bind acrylamide (AA) and to identify the binding mechanism. In this study, to clarify the possible binding interactions among AA and components of PGN, chemical components, surface structure, amino acids component, and functional groups of peptidoglycans were studied. It was found that PGN from Lactobacillus plantarum 1.0065 had the highest ability to bind AA with 87%. Furthermore, a significant positive relation was found between the carbohydrate content of PGN and percentage of bind AA, and the content of four specific amino acids of PGN and AA binding ability were also positive correlated. Thereinto, alanine of PGN had a significant impact on AA binding among four amino acids. Additionally, the C-O (carboxyl, polysaccharides, and arene), C=O amide, and N-H amines groups of PGN were involved in AA binding.
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Affiliation(s)
- Dan Zhang
- 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
| | - Wei Liu
- 2Tongjiang entry-exit inspection and Quarantine Bureau, Tongjiang, Heilongjiang, 156400 China
| | - Liang Li
- 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
| | - Hong-Yu Zhao
- 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
| | - Hong-Yang Sun
- 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
| | - Ming-Han Meng
- 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
| | - Sheng Zhang
- 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
| | - Mei-Li Shao
- 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
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38
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Ravi A, Gurunathan B. Acrylamide Mitigation in Fried Kochchi Kesel Chips Using Free and Immobilized Fungal Asparaginase. Food Technol Biotechnol 2017; 56:51-57. [PMID: 29795996 DOI: 10.17113/ftb.56.01.18.5422] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Acrylamide is formed when food products are fried at high temperature. Food researchers are constantly working on developing efficient methods for mitigating acrylamide in fried foods. In the present study, asparaginase from Aspergillus terreus was used for the pretreatment of kochchi kesel banana slices before frying to mitigate acrylamide formation during frying. The soaking and frying conditions were optimized using free and chitosan-immobilized asparaginase. The optimal soaking temperature and time were found to be 60 °C and 20 min, respectively. The optimal activity of free and chitosan-immobilized asparaginase was found to be 5 U/mL. The optimal frying temperature and time for both free and chitosan-immobilized asparaginase were found to be 180 °C for 25 min with an acrylamide mass fraction of 1866 and 954 µg/kg, respectively. The kinetics and thermodynamics of enzymatic mitigation of acrylamide in kochchi kesel chips were also studied. It was concluded that the chitosan-immobilized asparaginase pretreatment of kochchi kesel slices is an effective method for mitigation of acrylamide.
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Affiliation(s)
- Aiswarya Ravi
- Department of Biotechnology, St. Joseph's College of Engineering,
600 119 Chennai, India
| | - Baskar Gurunathan
- Department of Biotechnology, St. Joseph's College of Engineering,
600 119 Chennai, India
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39
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Wang YS, Lin YD, Chao SD. Hydrogen-bonding Structures and Energetics of Acrylamide Isomers, Tautomers, and Dimers: Anab initioStudy and Spectral Analysis. J CHIN CHEM SOC-TAIP 2016. [DOI: 10.1002/jccs.201600273] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Yi-Siang Wang
- Institute of Applied Mechanics; National Taiwan University; Taipei 106 Taiwan
| | - Yi-De Lin
- Institute of Applied Mechanics; National Taiwan University; Taipei 106 Taiwan
| | - Sheng Der Chao
- Institute of Applied Mechanics; National Taiwan University; Taipei 106 Taiwan
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40
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Wu M, Chen W, Wang G, He P, Wang Q. Analysis of acrylamide in food products by microchip electrophoresis with on-line multiple-preconcentration techniques. Food Chem 2016; 209:154-61. [DOI: 10.1016/j.foodchem.2016.04.065] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2015] [Revised: 04/04/2016] [Accepted: 04/18/2016] [Indexed: 12/16/2022]
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41
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Cagliero C, Nan H, Bicchi C, Anderson JL. Matrix-compatible sorbent coatings based on structurally-tuned polymeric ionic liquids for the determination of acrylamide in brewed coffee and coffee powder using solid-phase microextraction. J Chromatogr A 2016; 1459:17-23. [DOI: 10.1016/j.chroma.2016.06.075] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2016] [Revised: 06/22/2016] [Accepted: 06/23/2016] [Indexed: 02/02/2023]
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42
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Cagliero C, Ho TD, Zhang C, Bicchi C, Anderson JL. Determination of acrylamide in brewed coffee and coffee powder using polymeric ionic liquid-based sorbent coatings in solid-phase microextraction coupled to gas chromatography–mass spectrometry. J Chromatogr A 2016; 1449:2-7. [DOI: 10.1016/j.chroma.2016.04.034] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2016] [Revised: 04/13/2016] [Accepted: 04/13/2016] [Indexed: 12/11/2022]
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43
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Evaluation of acrylamide-removing properties of two Lactobacillus strains under simulated gastrointestinal conditions using a dynamic system. Microbiol Res 2016; 190:19-26. [PMID: 27393995 DOI: 10.1016/j.micres.2016.04.016] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2016] [Revised: 04/13/2016] [Accepted: 04/24/2016] [Indexed: 11/22/2022]
Abstract
The aim of this study was to evaluate the capability of Lactobacillus reuteri NRRL 14171 and Lactobacillus casei Shirota to remove dietary acrylamide (AA) under simulated gastrointestinal conditions using a dynamic system. The effects of different AA levels or bacteria concentration on toxin removal by Lactobacillus strains were assessed. Thereafter, AA-removing capability of bacteria strains under either fasting or postprandial simulated gastrointestinal conditions was evaluated. Commercial potato chips were analyzed for their AA content, and then used as a food model. Average AA content (34,162μg/kg) in potato chips exceeded by ca. 34-fold the indicative values recommended by the EU. Toxin removal ability was dependent on AA content and bacterial cell concentration. A reduction on bacterial viability was observed in the food model and at the end of both digestive processes evaluated. However, bacteria survived in enough concentrations to remove part of the toxin (32-73%). Both bacterial strains were able to remove AA under different simulated gastrointestinal conditions, being L. casei Shirota the most effective (ca. 70% removal). These findings confirmed the risk of potato chips as dietary AA exposure for consumers, and that strains of the genus Lactobacillus could be employed to reduce the bioavailability of dietary AA.
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44
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Determination of Acrylamide Content in Refined Wheat Starch (RWS) Based on Dielectric Property (DP) During Deep-Frying Process. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-015-0289-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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45
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Direct determination of acrylamide in potato chips by using headspace solid-phase microextraction coupled with gas chromatography-flame ionization detection. Talanta 2016; 146:417-22. [DOI: 10.1016/j.talanta.2015.09.004] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2015] [Revised: 09/03/2015] [Accepted: 09/04/2015] [Indexed: 01/23/2023]
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46
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Abd El-Hady D, Albishri HM. Simultaneous determination of acrylamide, asparagine and glucose in food using short chain methyl imidazolium ionic liquid based ultrasonic assisted extraction coupled with analyte focusing by ionic liquid micelle collapse capillary electrophoresis. Food Chem 2015; 188:551-8. [DOI: 10.1016/j.foodchem.2015.05.047] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2014] [Revised: 03/07/2015] [Accepted: 05/13/2015] [Indexed: 11/26/2022]
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47
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Hu Q, Xu X, Fu Y, Li Y. Rapid methods for detecting acrylamide in thermally processed foods: A review. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.03.021] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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48
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Zhang Q, Qin W, Li M, Shen Q, Saleh AS. Application of Chromatographic Techniques in the Detection and Identification of Constituents Formed during Food Frying: A Review. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12147] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Qing Zhang
- College of Food Science; Sichuan Agricultural Univ.; Ya'an 625014 Sichuan China
| | - Wen Qin
- College of Food Science; Sichuan Agricultural Univ.; Ya'an 625014 Sichuan China
| | - Meiliang Li
- College of Food Science; Sichuan Agricultural Univ.; Ya'an 625014 Sichuan China
| | - Qun Shen
- Natl. Engineering and Technology Research Center for Fruits and Vegetables; College of Food Science and Nutritional Engineering, China Agricultural Univ.; Beijing 100083 China
| | - Ahmed S.M. Saleh
- Dept. of Food Science and Technology; Faculty of Agriculture, Assiut Univ.; Assiut 71526 Egypt
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49
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Elbashir AA, Omar MMA, Ibrahim WAW, Schmitz OJ, Aboul-Enein HY. Acrylamide analysis in food by liquid chromatographic and gas chromatographic methods. Crit Rev Anal Chem 2015; 44:107-41. [PMID: 25391433 DOI: 10.1080/10408347.2013.829388] [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: 10/25/2022]
Abstract
Acrylamide (AA) is a compound classified as carcinogenic to humans by the International Agency for Research on Cancer. It was first discovered to be present in certain heated processed food by the Swedish National Food Administration (SNFA) and University of Stockholm in early 2002. The major pathway for AA formation in food is the Maillard reaction between reducing sugar and the amino acid asparagine at high temperature. Since the discovery of AA's presence in food, many analytical methods have been developed for determination of AA contents in different food matrices. Also, several studies have been conducted to develop extraction procedures for AA from difficult food matrices. AA is a small, highly polar molecule, which makes its extraction and analysis challenging. Many articles and reviews have been published dealing with AA in food. The aim of the review is to discuss AA formation in food, the factors affecting AA formation and removal, AA exposure assessment, AA extraction and cleanup from food samples, and analytical methods used in AA determination, such as high-performance liquid chromatography (HPLC) and gas chromatography (GC). Special attention is given to sample extraction and cleanup procedures and analytical techniques used for AA determination.
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Affiliation(s)
- Abdalla A Elbashir
- a Department of Chemistry, Faculty of Science , University of Khartoum , Khartoum , Sudan
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50
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