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Santiago-Mora P, Skinner M, Hendricks A, Rimkus T, Meyer B, Gratzek J, Pu S, Woodbury L, Bond L, McDougal O. Pulsed electric field effect on acrylamide reduction and quality attributes of continuous-style Lamoka potato chips. Heliyon 2024; 10:e31790. [PMID: 38873662 PMCID: PMC11170098 DOI: 10.1016/j.heliyon.2024.e31790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2024] [Revised: 05/10/2024] [Accepted: 05/22/2024] [Indexed: 06/15/2024] Open
Abstract
Potato chips are a popular snack, well-liked because of their texture-flavor combination. Potato chips are made by frying slices of potato in vegetable oil to achieve a crispy texture. Frying potato slices initiates the Maillard reaction, resulting in chemical changes that enhance taste, color, and texture, but also undesired acrylamides, which are suspected carcinogens. The application of pulsed electric field (PEF) technology is commonly used in French fry processing operations to prolong cutting blade sharpness and reduce waste, energy consumption, and water usage. Despite these attributes, PEF systems have not yet gained widespread adoption by potato chip producers. In the current study, Lamoka potatoes were PEF-treated prior to continuous frying into potato chips. The effect of specific energy at 0.75 kJ/kg (Low-PEF) and 1.5 kJ/kg (High-PEF) and electric field strength of 1 kV/cm, frequency of 24 kV, and pulse width of 6 μs versus untreated (control) samples was studied, then batches of 250 g of slices were fried at 170 °C or 185 °C for two frying times to obtain potato chips with acrylamide levels below the California Proposition 65 limit (275 ng/g). The Lamoka potato chip product quality metrics that were assessed include moisture, fat, reducing sugars, asparagine, acrylamide, chip color, and texture. PEF treatment of Lamoka potatoes resulted in chips fried in 10 % less time, lower oil content by 8 %, and a decrease of reducing sugars by 19.2 %, asparagine by 42.0 %, and acrylamide by 28.9 %. The PEF fried chips were lighter in color but maintained textural attributes compared to continuous frying cooking. The process of frying potato slices at 170 °C for 150 s with High-PEF yielded potato chips with acrylamide content below the California Proposition 65 limit; which speaks to the health implications for consumers and the quality and safety of these chips.
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Affiliation(s)
- Priscila Santiago-Mora
- Department of Chemistry and Biochemistry, Food and Dairy Innovation Center, Boise State University, 1910 W University Dr, Boise, ID, 83725, USA
| | - Mark Skinner
- Department of Chemistry and Biochemistry, Food and Dairy Innovation Center, Boise State University, 1910 W University Dr, Boise, ID, 83725, USA
| | - Alyssa Hendricks
- Department of Chemistry and Biochemistry, Food and Dairy Innovation Center, Boise State University, 1910 W University Dr, Boise, ID, 83725, USA
| | - Tauras Rimkus
- Department of Chemistry and Biochemistry, Food and Dairy Innovation Center, Boise State University, 1910 W University Dr, Boise, ID, 83725, USA
| | - Brian Meyer
- Food Physics, 8512 W Elisa St, Boise, ID, 83709, USA
| | - Jim Gratzek
- Food Physics, 8512 W Elisa St, Boise, ID, 83709, USA
| | - Shin Pu
- Biomolecular Research Center, Boise State University, 1910 W University Dr, Boise, ID, 83725, USA
| | - Luke Woodbury
- Biomolecular Research Center, Boise State University, 1910 W University Dr, Boise, ID, 83725, USA
| | - Laura Bond
- Biomolecular Research Center, Boise State University, 1910 W University Dr, Boise, ID, 83725, USA
| | - Owen McDougal
- Department of Chemistry and Biochemistry, Food and Dairy Innovation Center, Boise State University, 1910 W University Dr, Boise, ID, 83725, USA
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2
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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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3
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Sharafi K, Kiani A, Massahi T, Mansouri B, Ebrahimzadeh G, Moradi M, Fattahi N, Omer AK. Acrylamide in potato chips in Iran, health risk assessment and mitigation. FOOD ADDITIVES & CONTAMINANTS. PART B, SURVEILLANCE 2024; 17:46-55. [PMID: 37982369 DOI: 10.1080/19393210.2023.2283055] [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: 06/02/2023] [Accepted: 11/09/2023] [Indexed: 11/21/2023]
Abstract
This study aimed to determine the acrylamide content in potato chips sold in Kermanshah, Iran and assess the potential health concerns associated with acrylamide exposure. HPLC-DAD was used to analyse 120 samples across 40 brands. The possible non-carcinogenic risk index for adults was below 1 for all 40 brands (100%), but for children it was only below 1 for 9 brands (22.5%) and above 1 for 31 brands (77.5%). Regarding the possible carcinogenic risk index, for adults only 1 out of 40 brands rated > 10-4, whereas for children all brands rated > 10-4. This shows that children's exposure to acrylamide through potato chips consumption in Kermanshah can be considered a risk on cancer and exposure of adults requires attention and monitoring. The best way to reduce acrylamide in potato chips and associated health risks is to improve the production process, especially temperature and time.
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Affiliation(s)
- Kiomars Sharafi
- Research Center for Environmental Determinants of Health (RCEDH), Research Institute for Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
- Department of Environmental Health Engineering, School of Public Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Amir Kiani
- Regenerative Medicine Research Center (RMRC), Kermanshah University of Medical Sciences, Kermanshah, Iran
- Pharmaceutical Sciences Research Center, Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Tooraj Massahi
- Student research committee, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Borhan Mansouri
- Substance Abuse Prevention Research Center, Research Institute for Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Gholamreza Ebrahimzadeh
- Department of Environmental Health Engineering, School of Public Health, Zabol University of Medical Sciences, Zabol, Iran
| | - Masoud Moradi
- Research Center for Environmental Determinants of Health (RCEDH), Research Institute for Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Nazir Fattahi
- Research Center for Environmental Determinants of Health (RCEDH), Research Institute for Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Abdullah Khalid Omer
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
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4
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Muntean E, Bărăscu N. Soluble Carbohydrates in Several Transylvanian Potato Cultivars. PLANTS (BASEL, SWITZERLAND) 2022; 12:70. [PMID: 36616199 PMCID: PMC9823692 DOI: 10.3390/plants12010070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 12/09/2022] [Accepted: 12/20/2022] [Indexed: 06/17/2023]
Abstract
This paper is the first to report the soluble carbohydrate content at harvest for eight Transylvanian potato cultivars: Christian, Cumidava, Kronstadt, Riviera, Roclas, Rustic, Tampa and Zamolxis. The aim of this study is to explore the soluble carbohydrate composition of the above-mentioned cultivars, since such quantitative information is important for breeding programs, consumers and processing units. High performance liquid chromatography was used for analysis, separations being achieved using a Prominence Shimadzu system with a refractive index detector, under isocratic conditions with a mobile phase consisting of acetonitrile: water (80:20%) delivered at 1 mL/min; baseline separations of the target analytes were accomplished with an EC 250/4 Nucleodur 100-5 NH2 RP column in less than 10 min. The carbohydrate concentrations were found to range from 24.03 mg/100 g (Zamolxis) to 76.58 mg/100 g (Riviera) for fructose, while the corresponding range was from 52.78 mg/100 g (Zamolxis) to 232.97 mg/100 g (Riviera) for glucose and from 238.41 mg/100 g (Zamolxis) to 378.45 (Cumidava) for sucrose. Chromatographic data were then subjected to chemometric analysis; the association of these complementary techniques allowed a fast selection of cultivars with low-reducing carbohydrate content for food processing purposes-the cultivars Zamolxis, Kronstadt, Christian and Roclas were outlined exhibiting both the lowest reducing carbohydrate content and the lowest sucrose content.
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Affiliation(s)
- Edward Muntean
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca, 3-5 Calea Manaştur, 400372 Cluj Napoca, Romania
| | - Nina Bărăscu
- National Institute for Research and Development for Potato and Sugar Beet Brasov, 2 Fundăturii Str., 500470 Brașov, Romania
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5
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Liyanage DW, Yevtushenko DP, Konschuh M, Bizimungu B, Lu ZX. Processing strategies to decrease acrylamide formation, reducing sugars and free asparagine content in potato chips from three commercial cultivars. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107452] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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6
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Salimi A, Pashaei R, Bohlooli S, Vaghar-Moussavi M, Pourahmad J. Analysis of the acrylamide in breads and evaluation of mitochondrial/lysosomal protective agents to reduce its toxicity in vitro model. TOXIN REV 2020. [DOI: 10.1080/15569543.2020.1859543] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Ahmad Salimi
- Department of Pharmacology and Toxicology, School of Pharmacy, Ardabil University of Medical Sciences, Ardabil, Iran
- Traditional Medicine and Hydrotherapy Research Center, Ardabil University of Medical Sciences, Ardabil, Iran
| | - Rafat Pashaei
- Department of Pharmacology and Toxicology, School of Pharmacy, Ardabil University of Medical Sciences, Ardabil, Iran
- Faculty of Pharmacy, Students Research Committee, Ardabil University of Medical Sciences, Ardabil, Iran
| | - Shahab Bohlooli
- Department of Pharmacology and Toxicology, School of Pharmacy, Ardabil University of Medical Sciences, Ardabil, Iran
| | - Mehrdad Vaghar-Moussavi
- Department of Pharmacology and Toxicology, Faculty of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Jalal Pourahmad
- Department of Pharmacology and Toxicology, Faculty of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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7
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Nunes JCF, Cristóvão RO, Freire MG, Santos-Ebinuma VC, Faria JL, Silva CG, Tavares APM. Recent Strategies and Applications for l-Asparaginase Confinement. Molecules 2020; 25:E5827. [PMID: 33321857 PMCID: PMC7764279 DOI: 10.3390/molecules25245827] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 12/03/2020] [Accepted: 12/06/2020] [Indexed: 12/22/2022] Open
Abstract
l-asparaginase (ASNase, EC 3.5.1.1) is an aminohydrolase enzyme with important uses in the therapeutic/pharmaceutical and food industries. Its main applications are as an anticancer drug, mostly for acute lymphoblastic leukaemia (ALL) treatment, and in acrylamide reduction when starch-rich foods are cooked at temperatures above 100 °C. Its use as a biosensor for asparagine in both industries has also been reported. However, there are certain challenges associated with ASNase applications. Depending on the ASNase source, the major challenges of its pharmaceutical application are the hypersensitivity reactions that it causes in ALL patients and its short half-life and fast plasma clearance in the blood system by native proteases. In addition, ASNase is generally unstable and it is a thermolabile enzyme, which also hinders its application in the food sector. These drawbacks have been overcome by the ASNase confinement in different (nano)materials through distinct techniques, such as physical adsorption, covalent attachment and entrapment. Overall, this review describes the most recent strategies reported for ASNase confinement in numerous (nano)materials, highlighting its improved properties, especially specificity, half-life enhancement and thermal and operational stability improvement, allowing its reuse, increased proteolysis resistance and immunogenicity elimination. The most recent applications of confined ASNase in nanomaterials are reviewed for the first time, simultaneously providing prospects in the described fields of application.
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Affiliation(s)
- João C. F. Nunes
- Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua do Dr. Roberto Frias, 4200-465 Porto, Portugal; (J.C.F.N.); (R.O.C.); (J.L.F.)
- Department of Chemistry, CICECO-Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal;
| | - Raquel O. Cristóvão
- Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua do Dr. Roberto Frias, 4200-465 Porto, Portugal; (J.C.F.N.); (R.O.C.); (J.L.F.)
| | - Mara G. Freire
- Department of Chemistry, CICECO-Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal;
| | - Valéria C. Santos-Ebinuma
- School of Pharmaceutical Sciences, Universidade Estadual Paulista-UNESP, Araraquara 14800-903, Brazil;
| | - Joaquim L. Faria
- Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua do Dr. Roberto Frias, 4200-465 Porto, Portugal; (J.C.F.N.); (R.O.C.); (J.L.F.)
| | - Cláudia G. Silva
- Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua do Dr. Roberto Frias, 4200-465 Porto, Portugal; (J.C.F.N.); (R.O.C.); (J.L.F.)
| | - Ana P. M. Tavares
- Department of Chemistry, CICECO-Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal;
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8
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Effect of Potato Tuber Exposure to UV-C Radiation and Semi-Product Soaking in Water on Acrylamide Content in French Fries Dry Matter. SUSTAINABILITY 2020. [DOI: 10.3390/su12083426] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study aims to determine the effect of raw potato tubers’ exposure to UV-C radiation and semi-products soaking in water on the content of acrylamide in the dry matter of French fries. The French fries were prepared from tubers of the Innovator variety of potato (Solanum tuberosum L.). Acrylamide contents were determined by HPLC-UV/Vis on a C-18 column after extraction of fried potatoes with acetonitrile. Potato tubers exposure to UV-C radiation caused an increase in acrylamide content and the soaking of semi-products in water caused a decrease in acrylamide content in the dry matter of French fries.
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9
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Potato Tuber Chemical Properties in Storage as Affected by Cultivar and Nitrogen Rate: Implications for Acrylamide Formation. Foods 2020; 9:foods9030352. [PMID: 32197413 PMCID: PMC7142475 DOI: 10.3390/foods9030352] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 03/07/2020] [Accepted: 03/10/2020] [Indexed: 11/16/2022] Open
Abstract
Recently released potato cultivars Dakota Russet and Easton were bred for low reducing sugars, and low acrylamide-forming potential in French fries. The objectives of this study were to determine: (1) the effects of nitrogen rate and storage time on tuber glucose concentrations in different cultivars; (2) the relationships between acrylamide, glucose, and asparagine for the new cultivars and Russet Burbank. The study was conducted at Becker, Minnesota over a period of two years on a loamy sand soil under irrigated conditions. All cultivars were subjected to five N rates from 135 to 404 kg ha−1 in a randomized complete block design. Following harvest, tubers were stored at 7.8 °C and sampled at 0, 16, and 32 weeks. Dakota Russet and Easton had significantly lower concentrations of stem- and bud-end glucose, asparagine, and acrylamide than those of Russet Burbank in both years. The effect of storage time on glucose concentration was significant but differed with cultivar and year. N rate effects on stem- and bud-end glucose concentrations were cultivar and storage time dependent. After 16 weeks of storage, both asparagine and acrylamide concentrations linearly increased with increasing N rate. Glucose concentration was positively correlated with acrylamide concentration (r2 = 0.61). Asparagine concentration was also positively correlated with acrylamide concentration (r2 = 0.45) when the asparagine:glucose ratio was <1.306. The correlation between fry color and stem-end glucose concentration was significant over three cultivars in both years, but stronger in a growing season with minimal environmental stress. Taken together, these results suggest that while acrylamide formation during potato processing is a complex process affected by agronomic practices, environmental conditions during the growing season, and storage conditions, cultivar selection may be the most reliable method to minimize acrylamide in fried products.
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10
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Rifai L, Saleh FA. A Review on Acrylamide in Food: Occurrence, Toxicity, and Mitigation Strategies. Int J Toxicol 2020; 39:93-102. [PMID: 32013673 DOI: 10.1177/1091581820902405] [Citation(s) in RCA: 109] [Impact Index Per Article: 27.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/08/2022]
Abstract
Acrylamide (AA) is a food contaminant present in a wide range of frequently consumed foods, which makes human exposure to this toxicant unfortunately unavoidable. However, efforts to reduce the formation of AA in food have resulted in some success. This review aims to summarize the occurrence of AA and the potential mitigation strategies of its formation in foods. Formation of AA in foods is mainly linked to Maillard reaction, which is the first feasible route that can be manipulated to reduce AA formation. Furthermore, manipulating processing conditions such as time and temperature of the heating process, and including certain preheating treatments such as soaking and blanching, can further reduce AA formation. Due to the high exposure to AA, recognition of its toxic effect is necessary, especially in developing countries where awareness about AA health risks is still very low. Therefore, this review also focuses on the different toxic effects of AA exposure, including neurotoxicity, genotoxicity, carcinogenicity, reproductive toxicity, hepatotoxicity, and immunotoxicity.
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Affiliation(s)
- Lubna Rifai
- Department of Nutrition & Dietetics, Faculty of Health Sciences, Beirut Arab University, Beirut, Lebanon
| | - Fatima A Saleh
- Department of Medical Laboratory Sciences, Faculty of Health Sciences, Beirut Arab University, Beirut, Lebanon
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11
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Kurek M, Ščetar M, Galić K. Edible coatings minimize fat uptake in deep fat fried products: A review. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.05.006] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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12
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Furrer AN, Chegeni M, Ferruzzi MG. Impact of potato processing on nutrients, phytochemicals, and human health. Crit Rev Food Sci Nutr 2017; 58:146-168. [PMID: 26852789 DOI: 10.1080/10408398.2016.1139542] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Amber N. Furrer
- Department of Food Science, Purdue University, West Lafayette, Indiana USA
| | - Mohammad Chegeni
- Department of Food Science, Purdue University, West Lafayette, Indiana USA
| | - Mario G. Ferruzzi
- North Carolina State University, Plants for Human Health Institute, Laureate Way, Kannapolis, NC
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13
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Sansano M, Castelló M, Heredia A, Andrés A. Acrylamide formation and quality properties of chitosan based batter formulations. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.019] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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14
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Hsu HT, Chen MJ, Tseng TP, Cheng LH, Huang LJ, Yeh TS. Kinetics for the distribution of acrylamide in French fries, fried oil and vapour during frying of potatoes. Food Chem 2016; 211:669-78. [PMID: 27283682 DOI: 10.1016/j.foodchem.2016.05.125] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2015] [Revised: 05/16/2016] [Accepted: 05/18/2016] [Indexed: 10/21/2022]
Abstract
Kinetic analysis for the formation of acrylamide in heated foods has been typically performed using only measured data of acrylamide in foods; however, its possible loss caused by release from heated foods into fried oil and air has seldom been considered. The results obtained from the monitoring of acrylamide by frying French fries indicated that acrylamide is distributed in three phases: French fries, frying oil, and air. From the evolved gas analysis of acrylamide and the measured concentration profile of the total acrylamide amount present in these phases, the kinetic behaviour for acrylamide formation does not obey the commonly used model of two-step consecutive reactions during frying, while a lumped kinetic model was proposed for the total acrylamide amount. Moreover, a high acrylamide level in air was observed, implying that, apart from consumers of French fries, fast-food restaurant workers are potentially subject to occupational hazards from acrylamide inhalation.
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Affiliation(s)
- Hui-Tsung Hsu
- Department of Health Risk Management, China Medical University, 91 Hsueh-Shih Road, Taichung 40402, Taiwan
| | - Ming-Jen Chen
- Department of Occupational Safety and Hygiene, Fooyin University, 151 Chin-Hsueh Rd., Ta-Liao Dist., Kaohsiung 83102, Taiwan.
| | - Tzu-Ping Tseng
- Department of Occupational Safety and Hygiene, Fooyin University, 151 Chin-Hsueh Rd., Ta-Liao Dist., Kaohsiung 83102, Taiwan
| | - Li-Hsin Cheng
- Department of Occupational Safety and Hygiene, Fooyin University, 151 Chin-Hsueh Rd., Ta-Liao Dist., Kaohsiung 83102, Taiwan
| | - Li-Jen Huang
- Department of Occupational Safety and Hygiene, Fooyin University, 151 Chin-Hsueh Rd., Ta-Liao Dist., Kaohsiung 83102, Taiwan
| | - Tai-Sheng Yeh
- Department of Food Science and Nutrition, Meiho University, 23 Ping-Kuang Rd., Nei-Pu, Pingtung 91202, Taiwan
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15
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Palermo M, Gökmen V, De Meulenaer B, Ciesarová Z, Zhang Y, Pedreschi F, Fogliano V. Acrylamide mitigation strategies: critical appraisal of the FoodDrinkEurope toolbox. Food Funct 2016; 7:2516-25. [DOI: 10.1039/c5fo00655d] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Not all the strategies proposed in FoodDrinkEurope toolbox have equal value in terms of efficacy and cost/benefit ratio.
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Affiliation(s)
- M. Palermo
- Department of Food Science
- University of Naples Federico II
- I-80055 Portici
- Italy
| | - V. Gökmen
- Department of Food Engineering
- Hacettepe University
- 06800 Beytepe
- Turkey
| | - B. De Meulenaer
- NutriFOODchem group
- Department of Food Safety and Food Quality (member of Food2Know)
- Ghent University
- B-9000 Gent
- Belgium
| | - Z. Ciesarová
- Food Research Institute
- NPPC National Agricultural and Food Centre
- 824 75 Bratislava
- Slovakia
| | - Y. Zhang
- Department of Food Science and Nutrition
- School of Biosystems Engineering and Food Science
- Zhejiang University
- Hangzhou
- PR China
| | - F. Pedreschi
- Department of Chemical and Bioprocess Engineering
- Pontificia Universidad Católica de Chile
- Santiago
- Chile
| | - V. Fogliano
- Food Quality & Design Group
- Wageningen University
- 6700 EV Wageningen
- The Netherlands
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16
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Batool T, Makky EA, Jalal M, Yusoff MM. A Comprehensive Review on l-Asparaginase and Its Applications. Appl Biochem Biotechnol 2015; 178:900-23. [DOI: 10.1007/s12010-015-1917-3] [Citation(s) in RCA: 150] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2015] [Accepted: 10/29/2015] [Indexed: 11/27/2022]
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17
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Platat C, Habib HM, Hashim IB, Kamal H, AlMaqbali F, Souka U, Ibrahim WH. Production of functional pita bread using date seed powder. Journal of Food Science and Technology 2015; 52:6375-84. [PMID: 26396382 DOI: 10.1007/s13197-015-1728-0] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/27/2014] [Accepted: 01/07/2015] [Indexed: 11/30/2022]
Abstract
Functional foods represent a novel approach to prevent diet-related diseases. Due to its excellent nutritional and antioxidant properties, date seed was used to develop functional pita bread. Flour was replaced by 5, 10, 15 and 20 % date seed powder. Regular and whole wheat pita breads were the references. Results clearly showed that date seed powder containing bread contained comparable dietary fibers levels as in whole wheat bread and higher levels of flavonoids and phenolics. Date seed powder containing breads were particularly rich in flavan-3-ols whereas reference breads did not contain any of them and only a limited amount of other phenolic compounds. They also exhibited a much higher antioxidant capacity. Additionally, compared to regular bread, acrylamide level was significantly lower in 5 % date seed powder containing bread, and lower in all date seed powder containing breads compared to whole wheat bread. Date seed powder supplemented bread appears as a promising functional ingredient to prevent chronic diseases.
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Affiliation(s)
- Carine Platat
- Department of Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, P.O. Box: 15551, Al Ain, U.A.E
| | - Hosam M Habib
- Department of Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, P.O. Box: 15551, Al Ain, U.A.E
| | - Isameldin Bashir Hashim
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, P.O. Box: 15551, Al Ain, U.A.E
| | - Hina Kamal
- Department of Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, P.O. Box: 15551, Al Ain, U.A.E
| | - Fatima AlMaqbali
- Department of Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, P.O. Box: 15551, Al Ain, U.A.E
| | - Usama Souka
- Department of Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, P.O. Box: 15551, Al Ain, U.A.E
| | - Wissam H Ibrahim
- Department of Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, P.O. Box: 15551, Al Ain, U.A.E
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18
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Cheng J, Chen X, Lu H, Chen Q, Zhang Y. Antioxidant-related and kinetic studies on the reduction effect of catechins and esterified catechins on acrylamide formation in a microwave heating model system. RSC Adv 2014. [DOI: 10.1039/c4ra04016c] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The reduction effect of catechins and esterified catechins on the kinetic behavior of acrylamide formation and its correlation with the change in antioxidant properties of Maillard reaction products in an equimolar asparagine–glucose microwave heating model system was investigated.
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Affiliation(s)
- Jun Cheng
- Zhejiang Key Laboratory for Agro-Food Processing
- Zhejiang R & D Center for Food Technology and Equipment
- Fuli Institute of Food Science
- Department of Food Science and Nutrition
- College of Biosystems Engineering and Food Science
| | - Xinyu Chen
- Zhejiang Key Laboratory for Agro-Food Processing
- Zhejiang R & D Center for Food Technology and Equipment
- Fuli Institute of Food Science
- Department of Food Science and Nutrition
- College of Biosystems Engineering and Food Science
| | - Huangping Lu
- Zhejiang Key Laboratory for Agro-Food Processing
- Zhejiang R & D Center for Food Technology and Equipment
- Fuli Institute of Food Science
- Department of Food Science and Nutrition
- College of Biosystems Engineering and Food Science
| | - Quan Chen
- Zhejiang Key Laboratory for Agro-Food Processing
- Zhejiang R & D Center for Food Technology and Equipment
- Fuli Institute of Food Science
- Department of Food Science and Nutrition
- College of Biosystems Engineering and Food Science
| | - Yu Zhang
- Zhejiang Key Laboratory for Agro-Food Processing
- Zhejiang R & D Center for Food Technology and Equipment
- Fuli Institute of Food Science
- Department of Food Science and Nutrition
- College of Biosystems Engineering and Food Science
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19
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Chemical profile and sensory properties of different foods cooked by a new radiofrequency oven. Food Chem 2013; 139:515-20. [DOI: 10.1016/j.foodchem.2013.01.028] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2012] [Revised: 12/22/2012] [Accepted: 01/10/2013] [Indexed: 11/17/2022]
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20
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Halford NG, Curtis TY, Muttucumaru N, Postles J, Elmore JS, Mottram DS. The acrylamide problem: a plant and agronomic science issue. JOURNAL OF EXPERIMENTAL BOTANY 2012; 63:2841-51. [PMID: 22345642 DOI: 10.1093/jxb/ers011] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Acrylamide, a chemical that is probably carcinogenic in humans and has neurological and reproductive effects, forms from free asparagine and reducing sugars during high-temperature cooking and processing of common foods. Potato and cereal products are major contributors to dietary exposure to acrylamide and while the food industry reacted rapidly to the discovery of acrylamide in some of the most popular foods, the issue remains a difficult one for many sectors. Efforts to reduce acrylamide formation would be greatly facilitated by the development of crop varieties with lower concentrations of free asparagine and/or reducing sugars, and of best agronomic practice to ensure that concentrations are kept as low as possible. This review describes how acrylamide is formed, the factors affecting free asparagine and sugar concentrations in crop plants, and the sometimes complex relationship between precursor concentration and acrylamide-forming potential. It covers some of the strategies being used to reduce free asparagine and sugar concentrations through genetic modification and other genetic techniques, such as the identification of quantitative trait loci. The link between acrylamide formation, flavour, and colour is discussed, as well as the difficulty of balancing the unknown risk of exposure to acrylamide in the levels that are present in foods with the well-established health benefits of some of the foods concerned.
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Affiliation(s)
- Nigel G Halford
- Department of Plant Science, Rothamsted Research, Harpenden, Herts, AL5 2JQ, UK.
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21
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Bansal S, Gnaneswari D, Mishra P, Kundu B. Structural stability and functional analysis of L-asparaginase from Pyrococcus furiosus. BIOCHEMISTRY (MOSCOW) 2010; 75:375-81. [PMID: 20370616 DOI: 10.1134/s0006297910030144] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
We report studies on an L-asparaginase from Pyrococcus furiosus, cloned and expressed in Escherichia coli and purified to homogeneity. Protein stability and enzyme kinetic parameters were determined. The enzyme was found to be thermostable, natively dimeric, and glutaminase-free, with optimum activity at pH 9.0. It showed a K(m) of 12 mM and a substrate inhibition profile above 20 mM L-asparagine. Urea could not induce unfolding and enzyme inactivation; however, with guanidine hydrochloride (GdnCl) a two-state unfolding pattern was observed. Reduced activity and an altered near-UV-CD signal for protein at low GdnCl concentration (1 M) suggested tertiary structural changes at the enzyme active site. A homology three-dimensional model was developed and the structural information was combined with activity and stability data to give functional clues about the asparaginase.
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Affiliation(s)
- S Bansal
- Department of Biochemical Engineering and Biotechnology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi, India
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22
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McCann LC, Bethke PC, Simon PW. Extensive variation in fried chip color and tuber composition in cold-stored tubers of wild potato (solanum) germplasm. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:2368-76. [PMID: 20099883 DOI: 10.1021/jf903446v] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
Cold-induced sweetening and browning in the Maillard reaction have driven extensive research in the areas of plant physiology, biochemistry, and food science in Solanum tuberosum because of its importance to the potato-processing industry. Prior research has not characterized wild Solanum relatives of potato for tuber composition and has not determined if relationships between tuber composition and chip color after cold storage in wild species are comparable to those found for cultivated potato. Extensive inter- and intraspecific variation for chip color and tuber composition were found in the wild Solanum species examined. Tuber sugar profiles suggested that invertase activity at low temperatures differed between and within species. Tuber fructose, glucose, and sucrose concentrations partially explained chip color variation in most accessions, but asparagine concentration and percent dry matter did not. Most wild species had reducing sugar concentrations and chip color scores after 2 degrees C storage that were less than those in S. tuberosum cultivar Snowden. Sugar profiles and relationships between specific sugars and chip color in Solanum pinnatisectum were unique among the species examined.
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Affiliation(s)
- Leah C McCann
- Vegetable Crops Research Unit, US Department of Agriculture-Agricultural Research Service, University of Wisconsin, Madison, Wisconsin 53706-1590, USA
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23
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Influence of frying conditions on acrylamide content and other quality characteristics of French fries. J Food Compost Anal 2009. [DOI: 10.1016/j.jfca.2008.10.001] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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24
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Zhang Y, Ren Y, Zhang Y. New Research Developments on Acrylamide: Analytical Chemistry, Formation Mechanism, and Mitigation Recipes. Chem Rev 2009; 109:4375-97. [DOI: 10.1021/cr800318s] [Citation(s) in RCA: 94] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yu Zhang
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China, and Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
| | - Yiping Ren
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China, and Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
| | - Ying Zhang
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China, and Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
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25
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Role of precursors on the kinetics of acrylamide formation and elimination under low moisture conditions using a multiresponse approach – Part I: Effect of the type of sugar. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.09.024] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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26
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Arribas-Lorenzo G, Morales F. Dietary exposure to acrylamide from potato crisps to the Spanish population. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2009; 26:289-97. [DOI: 10.1080/02652030802477954] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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27
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Arribas-Lorenzo G, Fogliano V, Morales FJ. Acrylamide formation in a cookie system as influenced by the oil phenol profile and degree of oxidation. Eur Food Res Technol 2009. [DOI: 10.1007/s00217-009-1026-z] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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