1
|
Govindaraju I, Sana M, Chakraborty I, Rahman MH, Biswas R, Mazumder N. Dietary Acrylamide: A Detailed Review on Formation, Detection, Mitigation, and Its Health Impacts. Foods 2024; 13:556. [PMID: 38397533 PMCID: PMC10887767 DOI: 10.3390/foods13040556] [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: 12/22/2023] [Revised: 02/08/2024] [Accepted: 02/09/2024] [Indexed: 02/25/2024] Open
Abstract
In today's fast-paced world, people increasingly rely on a variety of processed foods due to their busy lifestyles. The enhanced flavors, vibrant colors, and ease of accessibility at reasonable prices have made ready-to-eat foods the easiest and simplest choice to satiate hunger, especially those that undergo thermal processing. However, these foods often contain an unsaturated amide called 'Acrylamide', known by its chemical name 2-propenamide, which is a contaminant formed when a carbohydrate- or protein-rich food product is thermally processed at more than 120 °C through methods like frying, baking, or roasting. Consuming foods with elevated levels of acrylamide can induce harmful toxicity such as neurotoxicity, hepatoxicity, cardiovascular toxicity, reproductive toxicity, and prenatal and postnatal toxicity. This review delves into the major pathways and factors influencing acrylamide formation in food, discusses its adverse effects on human health, and explores recent techniques for the detection and mitigation of acrylamide in food. This review could be of interest to a wide audience in the food industry that manufactures processed foods. A multi-faceted strategy is necessary to identify and resolve the factors responsible for the browning of food, ensure safety standards, and preserve essential food quality traits.
Collapse
Affiliation(s)
- Indira Govindaraju
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal 576104, Karnataka, India; (I.G.); (M.S.); (I.C.)
| | - Maidin Sana
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal 576104, Karnataka, India; (I.G.); (M.S.); (I.C.)
| | - Ishita Chakraborty
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal 576104, Karnataka, India; (I.G.); (M.S.); (I.C.)
| | - Md. Hafizur Rahman
- Department of Quality Control and Safety Management, Faculty of Food Sciences and Safety, Khulna Agricultural University, Khulna 9100, Bangladesh
| | - Rajib Biswas
- Department of Physics, Tezpur University, Tezpur 784028, Assam, India;
| | - Nirmal Mazumder
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal 576104, Karnataka, India; (I.G.); (M.S.); (I.C.)
| |
Collapse
|
2
|
Ahmad MM, Qureshi TM, Mushtaq M, Aqib AI, Mushtaq U, Ibrahim SA, Rehman A, Iqbal MW, Imran T, Siddiqui SA, Javed A, Shamim S, Saleem MH. Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products. Front Nutr 2022; 9:1011384. [PMID: 36532518 PMCID: PMC9749820 DOI: 10.3389/fnut.2022.1011384] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Accepted: 10/24/2022] [Indexed: 11/22/2023] Open
Abstract
The core objective of the present study was to evaluate the influence of baking/frying times and temperatures on the formation of acrylamide in bakery, snack, and fried products such as biscuits, muffins, pizza, cakes, samosa, paratha rolls, nuggets, and potato cutlets during baking/frying at different times and temperature conditions. First of all, the raw material, especially flour, was tested for its proximate composition and rheological characteristics. The quantification of acrylamide produced during the processing of different products was carried out through the HPLC method. A sensory evaluation of these food samples was also carried out to find out the acceptability differences. The raw material was found to have good rheological properties and proximate composition. The results revealed that different times and temperature regimes influenced the formation of acrylamide in those products. Among the bakery products, the highest concentrations of acrylamide were observed in biscuits (126.52 μg/kg) followed by muffins (84.24 μg/kg), cake (71.21 μg/kg), and pizza (62.42 μg/kg). The higher contents of acrylamide were found in paratha roll (165.92 μg/kg) compared to samosa (100.43 μg/kg), whereas among snacks, potato cutlets (135.71 μg/kg) showed higher concentrations than nuggets (43.04 μg/kg). It was observed that baking or frying all the investigated products at higher temperatures produced slightly more acrylamide concentrations. The prepared products in the present study were also accepted sensorially by the panel of judges. So, it was concluded that baking or frying at higher temperatures resulted in higher concentrations of acrylamide compounds in different products in the present study.
Collapse
Affiliation(s)
| | - Tahir Mahmood Qureshi
- Department of Food Sciences, Cholistan University of Veterinary and Animal Sciences, Bahawalpur, Pakistan
| | - Maham Mushtaq
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Amjad Islam Aqib
- Department of Medicine, Cholistan University of Veterinary and Animal Sciences, Bahawalpur, Pakistan
| | - Umair Mushtaq
- Department of Pharmacy, Government College University, Faisalabad, Pakistan
| | - Salam A. Ibrahim
- Department of Food and Nutritional Sciences, North Carolina Agricultural and Technical State University, Greensboro, NC, United States
| | - Abdul Rehman
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Muhammad Waheed Iqbal
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Tabish Imran
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Anjum Javed
- Wheat Research Institute, Ayub Agricultural Research Institute, Faisalabad, Pakistan
| | - Sadaf Shamim
- Wheat Research Institute, Ayub Agricultural Research Institute, Faisalabad, Pakistan
| | - Muhammad Hamzah Saleem
- Office of Academic Research, Office of Vice President (VP) for Research and Graduate Studies, Qatar University, Doha, Qatar
| |
Collapse
|
3
|
Shakeela H, Mini NM, Abraham B, Natarajan N, Nisha P. Influence of coating material and processing parameters on acrylamide formation in potato patties. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0337] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Influence of moisture content (MC, 65–35%), frying temperature/time (150–200 °C, 4–12 min), and coating materials (patties coated with bread crumbs – PBC and patties coated with wheat semolina – PSC) on acrylamide formation in potato patties was investigated. Acrylamide content increased with decrease in MC and increase in temperature/time, except for PBC at higher temperatures (180 °C, 8 & 12 min and 200 °C). Morphology analysis suggested PBC to possess more porous coating that resulted in higher oil penetration leading to higher heat transfer rate, moisture evaporation and drying at higher frying temperatures. This led to an initial acceleration of acrylamide formation in PBCs at higher temperatures, followed by its degradation resulting in low acrylamide content in final product. Based on sensory analysis and lowest acrylamide formation, the optimal conditions for frying of potato patties were: (i) MC: 66.53 ± 2.2% (ii) frying temperature: 165 °C (iii) frying time: 4 min.
Collapse
Affiliation(s)
- Heeba Shakeela
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST) , Thiruvananthapuram 695019 , Kerala , India
| | - Navami M. Mini
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST) , Thiruvananthapuram 695019 , Kerala , India
- Academy of Scientific and Innovative Research (AcSIR) , Ghaziabad 201002 , India
| | - Billu Abraham
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST) , Thiruvananthapuram 695019 , Kerala , India
- Academy of Scientific and Innovative Research (AcSIR) , Ghaziabad 201002 , India
| | - Nayana Natarajan
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST) , Thiruvananthapuram 695019 , Kerala , India
- Academy of Scientific and Innovative Research (AcSIR) , Ghaziabad 201002 , India
| | - Prakasan Nisha
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST) , Thiruvananthapuram 695019 , Kerala , India
- Academy of Scientific and Innovative Research (AcSIR) , Ghaziabad 201002 , India
| |
Collapse
|
4
|
Seilani F, Shariatifar N, Nazmara S, Khaniki GJ, Sadighara P, Arabameri M. The analysis and probabilistic health risk assessment of acrylamide level in commercial nuggets samples marketed in Iran: effect of two different cooking methods. JOURNAL OF ENVIRONMENTAL HEALTH SCIENCE & ENGINEERING 2021; 19:465-473. [PMID: 34150250 PMCID: PMC8172649 DOI: 10.1007/s40201-021-00619-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Accepted: 01/20/2021] [Indexed: 06/12/2023]
Abstract
The aim of current study was to evaluate the acrylamide level in chicken, meat and shrimp nugget samples cooked in both traditional and industrial methods using "Quick, Easy, Cheap, Effective, Rugged, and Safe" QuEChERS extraction and gas chromatography-flame-ionization detection (GC-FID). Results revealed the traditional frying method has significant effect on the increase of acrylamide compared to industrial frying method and it was also found that the different cooking temperatures and time have significant effect on increase of acrylamide formation (p < 0.05), but type of edible oils had no significant effect. The highest acrylamide level found in shrimp nuggets (27 ± 1.5 ng/g) which fried by colza oil and traditional cooking method (6 min at 220 °C), while the lowest content of acrylamide found in chicken nuggets (7.3 ± 0.1 ng/g) which fried by corn oil and industrial method (3 min at 180 °C). Monte Carlo simulation (MCS) results indicated that the trend of potential non-carcinogenic risks on THQ for children was chicken nugget (3.51E-3) > meat nugget (1.36E-3) > shrimp nugget (1.43E-4) and for adults was chicken nugget (3.49E-4) > meat nugget (1.35E-4) > shrimp nugget (1.38E-5). The health risk of acrylamide for adults and children, was considerably lower than the safe risk limits (HQ >1 and CR > 1E-4) for Iranian population.
Collapse
Affiliation(s)
- Fatemeh Seilani
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Nabi Shariatifar
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Shahrokh Nazmara
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Gholamreza Jahed Khaniki
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Parisa Sadighara
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Majid Arabameri
- Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran
| |
Collapse
|
5
|
Sarion C, Codină GG, Dabija A. Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:4332. [PMID: 33921874 PMCID: PMC8073677 DOI: 10.3390/ijerph18084332] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 04/08/2021] [Accepted: 04/17/2021] [Indexed: 12/13/2022]
Abstract
Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has been acknowledged since 2002, among its toxicological effects on humans being neurotoxicity, genotoxicity, carcinogenicity, and reproductive toxicity. Acrylamide has been classified as carcinogenic in the 2A group, with human exposure leading to progressive degeneration of the peripheral and central nervous systems characterized by cognitive and motor abnormalities. Bakery products (bread, crispbread, cakes, batter, breakfast cereals, biscuits, pies, etc.) are some of the major sources of dietary acrylamide. The review focuses on the levels of acrylamide in foods products, in particular bakery ones, and the risk that resulting dietary intake of acrylamide has on human health. The evolving legislative situation regarding the acrylamide content from foodstuffs, especially bakery ones, in the European Union is discussed underlining different measures that food producers must take in order to comply with the current regulations regarding the acrylamide levels in their products. Different approaches to reduce the acrylamide level in bakery products such as the use of asparginase, calcium salts, antioxidants, acids and their salts, etc., are described in detail.
Collapse
Affiliation(s)
| | - Georgiana Gabriela Codină
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (C.S.); (A.D.)
| | | |
Collapse
|
6
|
Higher ultra-processed food intake is associated with higher DNA damage in healthy adolescents. Br J Nutr 2020; 125:568-576. [DOI: 10.1017/s0007114520001981] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
AbstractUltra-processed food is one of the main contributors to energy supply and consumption in food systems worldwide, and evidence of their detrimental health outcomes in humans is emerging. This study aimed to assess ultra-processed food intake and its association with urinary levels of 8-hydroxy-2′-deoxyguanosine (8-OHdG), a biomarker of DNA oxidative damage, in 139 healthy adolescents in Karaj City in Iran. Usual dietary intake was measured using a 168-item validated FFQ. The daily intake of ultra-processed food consumption was determined through the classification of NOVA, and general linear models were used to compare the urinary levels of 8-OHdG/creatinine (ng/mg creatinine) within tertiles of ultra-processed food intake. Adolescents in the higher tertile of ultra-processed food consumption had a significantly higher mean level of urinary 8-OHdG/creatinine in comparison with the lower tertiles in the crude model (Pfor trend: 0·003) and after adjustment for confounding variables, including total energy intake, sex, age, BMI for age Z-score, obesity and physical activity (Pfor trend: 0·004). This association was still significant after adjusting for dietary intake of whole grains, nuts, legumes, the ratio of MUFA:SFA (g/d) and Mediterranean dietary score (Pfor trend: 0·002). More studies are needed to explore the determinants of ultra-processed food supply, demand, consumption and health effects; such studies should be applied to develop evidence-informed policies and regulatory mechanisms to improve children’s and adolescents’ food environment policymaking and legislation with special attention to ultra-processed food.
Collapse
|
7
|
Aarabi F, Seyedain Ardebili M. The effect of sugar type and baking condition on formation of acrylamide in industrial rotary moulded biscuit. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00470-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|