Determination of Acrylamide in Selected Foods from the Romanian Market

Food process contaminants: formation, occurrence, risk assessment and mitigation strategies - a review

Thermal treatment of food can lead to the formation of potentially harmful chemicals, known as process contaminants. These are adventitious contaminants that are formed in food during processing and preparation. Various food processing techniques, such as heating, drying, grilling, and fermentation, can generate hazardous chemicals such as acrylamide (AA), advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), furan, polycyclic aromatic hydrocarbons (PAHs), N-nitroso compounds (NOCs), monochloropropane diols (MCPD) and their esters (MCPDE) which can be detrimental to human health. Despite efforts to prevent the formation of these compounds during processing, eliminating them is often challenging due to their unknown formation mechanisms. It is critical to identify the potential harm to human health in processed food and understand the mechanisms by which harmful compounds form during processing, as prolonged exposure to these toxic compounds can lead to health problems. Various mitigation strategies, such as the use of diverse pre- and post-processing treatments, product reformulation, additives, variable process conditions, and novel integrated processing techniques, have been proposed to control these food hazards. In this review, we summarize the formation and occurrence, the potential for harm to human health produced by process contaminants in food, and potential mitigation strategies to minimize their impact.

Traditional food processing and Acrylamide formation: A review

Tradition methods that are applied for the processing of food commonly use relatively high temperature and long cooking time for the preparation of foods. This relatively high temperature and long processing time of foods especially in the presence of carbohydrate is highly associated with the formation of acrylamide. Acrylamide is a process contaminant that is highly toxic to humans and remains as a global issue. The occurrence of acrylamide in traditional foods is a major public health problem. Studies that are conducted in different countries indicated that traditionally processed foods are highly linked to the formation of acrylamide. Therefore, understanding the factors influencing acrylamide formation during traditional food processing techniques is crucial for ensuring food safety and minimizing exposure to this harmful chemical compound. Several research reports indicate that proper food processing is the most effective solution to address food safety concerns by identifying foods susceptible to acrylamide formation. This review aims to provide an overview of traditional food processing techniques and their potential contribution to the formation acrylamide and highlight the importance of mitigating its formation in food products. The information obtained in this review may be of great value to future researchers, policymakers, society, and manufacturers.

Environmental toxicants and nephrotoxicity: Implications on mechanisms and therapeutic strategies

Kidneys are one of the most important organs in the human body. In addition to filtering 200 liters of fluid every 24 hours, the kidney also regulates acid-base balance, maintains electrolyte balance, and removes waste and toxicants from the body. Nephrotoxicity is the term used to describe the deterioration of kidney function caused by the harmful effects of medications and various types of environmental toxicants. Exposure to environmental toxicants is an inevitable side effect in the world's increasing industrialization and even more prevalent in underdeveloped nations. Growing data over the past few years has illuminated the probable connection between environmental toxicants and nephrotoxicity. Phthalates, microplastics, acrylamide and bisphenol A are environmental toxicants of particular concern, which are known to have nephrotoxic effects. Such toxicants may accumulate in the kidneys of humans after being consumed, inhaled, or come into contact with the skin. They can enter cells through endocytosis and accumulate in the cytoplasm. Small-sized nephrotoxicants can cause a variety of ailments including inflammation with increased production of pro-inflammatory cytokines, oxidative stress, mitochondrial dysfunction, autophagy, and apoptosis. This study uncovers the potential for new insights concerning the relationship between various environmental toxicants and kidney health. The objectives of this review is to establish information gaps, assess and identify the toxicity mechanisms of different nephrotoxicants, identify innovative pharmacological therapies that demonstrate promising therapeutic benefits/ relevance, and discuss the predictions for the future based on the analysis of the literature.

The Ethiopian snack food ('Kolo'): Existing knowledge and research directions on processing practices, quality and consumption

'Kolo' is an Ethiopian well-roasted and dehulled barely snack food eaten alone or mixed with other roasted grains with a relatively long shelf life. It is an ancient and staple Ethiopian snack food that is being introduced around the globe. Traditionally, Kolo has been prepared by Ethiopian mothers. However, there is a scarcity of documented information about the nutritional profile, consumption status and effect of processing conditions on quality of Kolo. Therefore, the aim of this review is to access the indigenous processing practices, consumption status and the effect of processing conditions in quality of Kolo. The review discussed in detail the raw materials, processing steps, nutritional status, anti-nutritional factors, digestability and functional properties of Kolo from publications from the last thirty years. Due to the high temperature processing condition, the presence of acrylamide is highly likely and this may affect the safety of Kolo. The anti-nutritional factors in Kolo may affect the nutritional quality of Kolo due to the inaccessibility of nutrients. This information could have a significant contribution for future researchers, policy makers, society and producers. In conclusion, there is a need to get more tangible information about the quality and safety of Kolo through well designed scientific research to safeguard the wellbeing of the society.

Detection and Quantification of Acrylamide in Second Trimester Amniotic Fluid Using a Novel LC-MS/MS Technique to Determine Whether High Acrylamide Content during Pregnancy Is Associated with Fetal Growth

INTRODUCTION

Acrylamide, an organic compound, is, chemically speaking, a vinyl-substituted primary amide. It is produced industrially, principally as a precursor to polyacrylamides, for use in such products as plastics and cosmetics. This same compound, however, forms naturally in certain foods, both home-cooked and packaged, especially when prepared at high temperatures. We developed and validated a novel reliable technique for the determination of acrylamide in amniotic fluid. Multiple reaction monitoring (MRM) is a targeted mass spectrometry (MS) technique which enables the detection and quantification of particular molecules in a complex mixture. Thanks to its throughput, selectivity, and sensitivity, MRM-MS has been identified as offering an alternative to antibody-based studies for the purpose of biomarker verification. Our aim was to investigate the presence of acrylamide in amniotic fluid and, via the MRM-MS technique, to determine whether there is any correlation between maternal exposure to acrylamide, through a woman's diet, and fetal growth.

METHODS

Our amniotic fluid bank included 40 samples from various fetal growth rates, as objectively denoted by the neonatal weight centile at delivery, while our analytical detection method was based on liquid chromatography-tandem mass spectrometry (LC-MS/MS). Acrylamide was determined with reversed phase chromatography and monitoring of two multiple reaction monitoring (MRM) transitions. Quantification was performed using the matrix-matched calibration curve.

RESULTS

Acrylamide was detected at concentrations between 7.1 and 1468 ng/mL in six out of the total of 40 amniotic fluid samples that were used. Our method limit of detection and quantification was 1.4 ng/mL and 4.6 ng/mL, respectively. The repeatability of our method ranged between 11 and 14%, expressed as relative standard deviation levels between 5 and 100 ng/mL.

CONCLUSIONS

Detection of acrylamide in early second trimester amniotic fluid, for the first time in the literature to our knowledge, raises concerns about fetal health, given that published data on animal studies have attributed a number of birth defects to acrylamide. Our novel LC-MS/MS method for the determination of acrylamide in amniotic fluid proved to be effective and its performance in practice was very accurate, simple, and fast. Validation of the method revealed that the use of a matrix-matched curve is necessary for the quantification.

Chemical Contamination in Bread from Food Processing and Its Environmental Origin

Acrylamide (AA), furan and furan derivatives, polycyclic aromatic amines (PAHs), monochloropropanediols (MCPDs), glycidol, and their esters are carcinogens that are being formed in starchy and high-protein foodstuffs, including bread, through baking, roasting, steaming, and frying due to the Maillard reaction. The Maillard reaction mechanism has also been described as the source of food processing contaminants. The above-mentioned carcinogens, especially AA and furan compounds, are crucial substances responsible for the aroma of bread. The other groups of bread contaminants are mycotoxins (MTs), toxic metals (TMs), and pesticides. All these contaminants can be differentiated depending on many factors such as source, the concentration of toxicant in the different wheat types, formation mechanism, metabolism in the human body, and hazardous exposure effects to humans. The following paper characterizes the most often occurring contaminants in the bread from each group. The human exposure to bread contaminants and their safe ranges, along with the International Agency for Research on Cancer (IARC) classification (if available), also have been analyzed.