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Lee JW, Choi EJ, Ryu WB, Hong GP. Characterization of temperature-dependent subcritical water hydrolysis pattern of strong and floury rice cultivars and potential utilizations of their hydrolysates. Food Chem 2024; 445:138737. [PMID: 38350199 DOI: 10.1016/j.foodchem.2024.138737] [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: 07/17/2023] [Revised: 01/16/2024] [Accepted: 02/09/2024] [Indexed: 02/15/2024]
Abstract
This study investigated the effects of subcritical water (SW) temperatures on the hydrolysis pattern and characteristics of hydrolysates prepared with strong rice (SR) and floury rice (FR). The characteristics of the hydrolysates were generally dependent on the rice cultivar in the SW temperature range of 150-250 °C, while the cultivar dependence was diminished at temperatures greater than 300 °C. Based on brix and reducing sugar content, an optimal production of rice hydrolysates was obtained at a SW temperature range of 200-250 °C. However, thermal conversion of sugar into acids, 5-hydroxymethylfurfural (HMF) and furfural was manifested at 250 °C. The rice hydrolysates prepared at 250 ∼ 300 °C had the highest antioxidant activity with strong umami intensity, but they suppressed the growth of prebiotics. Therefore, the present study demonstrated that controlling the SW temperature is crucial to improve rice hydrolysis efficiency and to regulate the physiological activity of the hydrolysates.
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Affiliation(s)
- Jong Won Lee
- Department of Food Science and Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea
| | - Eun Jung Choi
- R&D Research Center, Life Salad Inc., Seoul 03909, South Korea
| | - Wang Bo Ryu
- R&D Research Center, Life Salad Inc., Seoul 03909, South Korea
| | - Geun-Pyo Hong
- Department of Food Science and Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, South Korea.
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Balák J, Drábová L, Ilko V, Maršík D, Jarošová Kolouchová I. Preliminary Investigation of Fruit Mash Inoculation with Pure Yeast Cultures: A Case of Volatile Profile of Industrial-Scale Plum Distillates. Foods 2024; 13:1955. [PMID: 38928895 PMCID: PMC11202686 DOI: 10.3390/foods13121955] [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: 05/05/2024] [Revised: 06/06/2024] [Accepted: 06/18/2024] [Indexed: 06/28/2024] Open
Abstract
This study investigates the effect of pure yeast culture fermentation versus spontaneous fermentation on the volatile compound profile of industrially produced plum brandy. Using traditional distillation methods, the evolution of key volatile compounds is monitored at seven different moments during the distillation process. By integrating advanced analytical techniques such as GC-MS and sensory evaluation, significant differences in the composition of the distillates are highlighted, particularly in terms of ethyl esters and higher alcohols which are key to the sensory properties of the final product. Distillates produced with the addition of pure cultures gave higher concentrations of esters than those obtained by wild fermentation. The results of our industrial research show that the most critical step is to limit the storage of the input raw material, thereby reducing the subsequent risk of producing higher concentrations of 1-propanol. Furthermore, our results indicate that the heart of the distillate can only be removed up to an ethanol content of approximately 450 g/L and that the removal of additional ethanol results in only a 10% increase in the total volume of the distillate, which in turn results in an increase in boiler heating costs of approximately 30%.
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Affiliation(s)
- Josef Balák
- Department of Biotechnology, University of Chemistry and Technology, 6 Technická 5, 166 28 Prague, Czech Republic; (J.B.); (D.M.)
| | - Lucie Drábová
- Department of of Food Analysis and Nutrition, University of Chemistry and Technology, 6 Technická 5, 166 28 Prague, Czech Republic; (L.D.); (V.I.)
| | - Vojtěch Ilko
- Department of of Food Analysis and Nutrition, University of Chemistry and Technology, 6 Technická 5, 166 28 Prague, Czech Republic; (L.D.); (V.I.)
| | - Dominik Maršík
- Department of Biotechnology, University of Chemistry and Technology, 6 Technická 5, 166 28 Prague, Czech Republic; (J.B.); (D.M.)
| | - Irena Jarošová Kolouchová
- Department of Biotechnology, University of Chemistry and Technology, 6 Technická 5, 166 28 Prague, Czech Republic; (J.B.); (D.M.)
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Doménech E, Martorell S. Review of the Terminology, Approaches, and Formulations Used in the Guidelines on Quantitative Risk Assessment of Chemical Hazards in Food. Foods 2024; 13:714. [PMID: 38472827 DOI: 10.3390/foods13050714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2024] [Revised: 02/15/2024] [Accepted: 02/16/2024] [Indexed: 03/14/2024] Open
Abstract
This paper reviews the published terminology, mathematical models, and the possible approaches used to characterise the risk of foodborne chemical hazards, particularly pesticides, metals, mycotoxins, acrylamide, and polycyclic aromatic hydrocarbons (PAHs). The results confirmed the wide variability of the nomenclature used, e.g., 28 different ways of referencing exposure, 13 of cancer risk, or 9 of slope factor. On the other hand, a total of 16 equations were identified to formulate all the risk characterisation parameters of interest. Therefore, the present study proposes a terminology and formulation for some risk characterisation parameters based on the guidelines of international organisations and the literature review. The mathematical model used for non-genotoxic hazards is a ratio in all cases. However, the authors used the probability of cancer or different ratios, such as the margin of exposure (MOE) for genotoxic hazards. For each effect studied per hazard, the non-genotoxic effect was mostly studied in pesticides (79.73%), the genotoxic effect was mostly studied in PAHs (71.15%), and both effects were mainly studied in metals (59.4%). The authors of the works reviewed generally opted for a deterministic approach, although most of those who assessed the risk for mycotoxins or the ratio and risk for acrylamide used the probabilistic approach.
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Affiliation(s)
- Eva Doménech
- Instituto Universitario de Ingeniería de Alimentos Food-UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Sebastián Martorell
- MEDASEGI Research Group, Department of Chemical and Nuclear Engineering, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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Phaeon N, Chapanya P, Pattamasuwan A, Issa-Issa H, Lipan L, Carbonell-Barrachina ÁA, Sendra E, Sriroth K, Uan-on T, Nitayapat N. Acrylamide and 5-Hydroxymethylfurfural in Synthetic Sugar Cane Syrup: Mitigation by Additives. Molecules 2023; 28:molecules28073212. [PMID: 37049974 PMCID: PMC10096479 DOI: 10.3390/molecules28073212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 03/31/2023] [Accepted: 04/02/2023] [Indexed: 04/08/2023] Open
Abstract
The ability of additives to reduce the formation of acrylamide in simulated sugar cane syrups was investigated. Organic acids, B vitamins, and inorganic salts were added individually and in combination to simulated thickened cane juice, and the mixtures were heated at 120 °C for 30 min. Calcium chloride (1%), citric acid (0.1%), and vitamin B3 (0.1%) were the most effective individual additives from each chemical family. The effects of CaCl2 (0–1%), citric acid (0–0.125%), and vitamin B3 (0–0.1125%), when added in combination, on the concentrations of acrylamide and hydroxymethylfurfural (HMF) were studied using a Box–Behnken design. Combinations of all three additives lowered the acrylamide production, but only the combination of citric acid and vitamin B3 had a significant synergistic effect. However, all these additives stimulated the production of HMF, and no significant interactive effect between pairs of additives on HMF production was observed. Calcium chloride stimulated the formation of HMF most strongly. These results indicate that certain combinations of these additives effectively reduce acrylamide formation, but they also lead to an increase in the formation of HMF in sugar syrup.
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Affiliation(s)
- Nuchnicha Phaeon
- Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Rd., Lat Yao, Chatuchak, Bangkok 10900, Thailand
- Mitr Phol Sugarcane Research Center Co., Ltd., 399 Moo 1 Chumpae-Phukieo Road, Khoksaat, Phukieo, Chaiyaphum 36110, Thailand
| | - Pisittinee Chapanya
- Mitr Phol Sugarcane Research Center Co., Ltd., 399 Moo 1 Chumpae-Phukieo Road, Khoksaat, Phukieo, Chaiyaphum 36110, Thailand
| | - Anutin Pattamasuwan
- Mitr Phol Sugarcane Research Center Co., Ltd., 399 Moo 1 Chumpae-Phukieo Road, Khoksaat, Phukieo, Chaiyaphum 36110, Thailand
| | - Hanán Issa-Issa
- Research Group “Food Quality and Safety”, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Carretera de Beniel, km. 3.2, 03312 Orihuela, Alicante, Spain
| | - Leontina Lipan
- Research Group “Food Quality and Safety”, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Carretera de Beniel, km. 3.2, 03312 Orihuela, Alicante, Spain
- Fruit Production Program, IRTA Mas Bové, Ctra. Reus-El Morell km. 3.8, 43120 Constantí, Tarragona, Spain
| | - Ángel Antonio Carbonell-Barrachina
- Research Group “Food Quality and Safety”, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Carretera de Beniel, km. 3.2, 03312 Orihuela, Alicante, Spain
| | - Esther Sendra
- Research Group “Food Quality and Safety”, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Carretera de Beniel, km. 3.2, 03312 Orihuela, Alicante, Spain
| | - Klanarong Sriroth
- Mitr Phol Sugarcane Research Center Co., Ltd., 399 Moo 1 Chumpae-Phukieo Road, Khoksaat, Phukieo, Chaiyaphum 36110, Thailand
| | - Tanat Uan-on
- Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Rd., Lat Yao, Chatuchak, Bangkok 10900, Thailand
| | - Nuttakan Nitayapat
- Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Rd., Lat Yao, Chatuchak, Bangkok 10900, Thailand
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Wang P, Sun G, Lu P, Zhu Y, Hu X, Chen F. Acceleration effect of galacturonic acid on acrylamide generation: evidence in model reaction systems. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:361-369. [PMID: 35893577 DOI: 10.1002/jsfa.12149] [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: 05/07/2022] [Revised: 07/23/2022] [Accepted: 07/27/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Acrylamide (AA) is a potential carcinogen formed in food rich in carbohydrate during heating. Recently, AA has been found in several fruit products, such as prune juice, sugarcane molasses and canned black olives. This study focused on the role of galacturonic acid (GalA), the main acid hydrolysis product of fruit pectin, in AA formation in three model systems - asparagine (Asn)/glucose (Glc), Asn/GalA, and Asn/Glc/GalA - during heating under different pH values (pH 3.8-7.8), Glc concentration (0-0.1 mol L-1 ), molar ratio of substrates (Asn/Glc = 1:1, 0.025-0.5 mol L-1 ) and temperature (120-180 °C) for 30 min, respectively. RESULTS The results suggested that the addition of 0.1 mol L-1 GalA strongly accelerated AA formation in a manner dependent on pH value and temperature (P < 0.05). AA concentration under different Glc concentration and molar ratio of substrates suggested that GalA was more reactive than Glc when reacted with Asn. Furthermore, the Amadori rearrangement product/Schiff base/oxazolidine-5-one were identified as the intermediates formed in the Asn/GalA model system using ultra-performance liquid chromatography-quadrupole-time-of-flight-mass spectrometry. CONCLUSION The results suggested that Maillard reaction between Asn and GalA might contribute to AA formation. This study is significant in elucidating the contribution of interaction between components for AA formation in fruit products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Pengpu Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
- Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing, China
| | - Guoyu Sun
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Pei Lu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Yuchen Zhu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
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Mesias M, Delgado-Andrade C, Morales FJ. An updated view of acrylamide in cereal products. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100847] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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7
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Toro SJH, Gómez-Narváez F, Contreras-Calderón J, Arisseto AP. Acrylamide in sugar products. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Modi B, Timilsina H, Bhandari S, Achhami A, Pakka S, Shrestha P, Kandel D, GC DB, Khatri S, Chhetri PM, Parajuli N. Current Trends of Food Analysis, Safety, and Packaging. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:9924667. [PMID: 34485507 PMCID: PMC8410450 DOI: 10.1155/2021/9924667] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Accepted: 08/07/2021] [Indexed: 12/22/2022]
Abstract
Food is a basic necessity for life, growth, survival, and maintaining a proper body function. Rising food demand leads both producers and consumers to search for alternative food sources with high nutritional value. However, food products may never be completely safe. The oxidation reaction may alter both the physicochemical and immunological properties of food products. Maillard and caramelization nonenzymatic browning reactions can play a pivotal role in food acceptance through the ways they influence quality factors such as flavor, color, texture, nutritional value, protein functionality, and digestibility. There is a multitude of adulterated foods that portray adverse risks to the human condition. To maintain food safety, the packaging material is used to preserve the quality and freshness of food products. Food safety is jeopardized by plenty of pathogens by the consumption of adulterated food resulting in multiple foodborne illnesses. Though different analytical tools are used in the analysis of food products, yet, adulterated food has repercussions for the community and is a growing issue that adversely impairs human health and well-being. Thus, pathogenic agents' rapid and effective identification is vital for food safety and security to avoid foodborne illness. This review highlights the various analytical techniques used in the analysis of food products, food structure, and quality of food along with chemical reactions in food processing. Moreover, we have also discussed the effect on health due to the consumption of adulterated food and focused on the importance of food safety, including the biodegradable packaging material.
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Affiliation(s)
- Bindu Modi
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Hari Timilsina
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Sobika Bhandari
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Ashma Achhami
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Sangita Pakka
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Prakash Shrestha
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Devilal Kandel
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Dhan Bahadur GC
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Sabina Khatri
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
| | - Pradhumna Mahat Chhetri
- Department of Chemistry, Amrit Campus, Tribhuvan University, Leknath Marg, Kathmandu 44600, Nepal
| | - Niranjan Parajuli
- Biological Chemistry Lab, Central Department of Chemistry, Tribhuvan University, Kirtipur, Kathmandu 44618, Nepal
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Mesias M, Olombrada E, González-Mulero L, Morales FJ, Delgado-Andrade C. Investigation on heat-induced chemical indexes in traditional and reformulated biscuits. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103963] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Henao SJ, Petrarca MH, Braga PAC, Arisseto AP. Acrylamide in non-centrifugal sugar from Latin American markets: in-house validation of an LC-MS/MS method, dietary exposure assessment and risk characterisation in Brazil and Colombia. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:1456-1469. [PMID: 34157939 DOI: 10.1080/19440049.2021.1933205] [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] [Indexed: 10/21/2022]
Abstract
A liquid chromatography tandem mass spectrometry method (LC-MS/MS) preceded by a rapid and simple QuEChERS-based sample preparation was developed and validated for the determination of acrylamide in non-centrifugal sugar (NCS), a solid product obtained from sugarcane juice without centrifugation, up to a concentration greater than 90 ºBrix. Adequate linearity in calibration curves, analytical selectivity and sensitivity were achieved. A limit of detection (LOD) and a limit of quantitation (LOQ) of 10 and 20 µg kg-1, respectively, were obtained. Recoveries (84.3-107.5%) and coefficients of variation (CV<15%) for repeatability and reproducibility conditions were appropriate in intraday and interday laboratory conditions. The concentration of acrylamide was determined in 76 commercial samples of NCS from different Latin American countries and ranged from <20 to 1414 µg kg-1. The highest mean acrylamide amounts were found in samples from Peru, Ecuador and Colombia (636, 446 and 401 µg kg-1, respectively). Considering the form of the product, the highest average levels were found in granulated NCS (517 µg kg-1) when compared to block (294 µg kg-1). Within the Colombian samples, organic NCS, made with natural flocculant, presented a higher acrylamide mean concentration (721 µg kg-1) than conventional samples (363 µg kg-1). Although the Margin of Exposure (MOE) values for neurotoxicity suggested that the estimated intakes in Brazil and Colombia are not a concern, MOEs obtained for neoplastic effects raised attention.
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Affiliation(s)
- Sandra J Henao
- Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, Brazil
| | - Mateus H Petrarca
- Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, Brazil
| | - Patricia Aparecida C Braga
- Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, Brazil
| | - Adriana P Arisseto
- Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, Brazil
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Introduction to the Special Issue: New Frontiers in Acrylamide Study in Foods-Formation, Analysis and Exposure Assessment. Foods 2020; 9:foods9101506. [PMID: 33096602 PMCID: PMC7589930 DOI: 10.3390/foods9101506] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 10/13/2020] [Accepted: 10/16/2020] [Indexed: 11/17/2022] Open
Abstract
Acrylamide is a chemical contaminant that naturally originates during the thermal processing of many foods. Since 2002, worldwide institutions with competencies in food safety have promoted activities aimed at updating knowledge for a revaluation of the risk assessment of this process contaminant. The European Food Safety Authority (EFSA) ruled in 2015 that the presence of acrylamide in foods increases the risk of developing cancer in any age group of the population. Commission Regulation (EU) 2017/2158 establishes recommended mitigation measures for the food industry and reference levels to reduce the presence of acrylamide in foods and, consequently, its harmful effects on the population. This Special Issue explores recent advances on acrylamide in foods, including a novel insight on its chemistry of formation and elimination, effective mitigation strategies, conventional and innovative monitoring techniques, risk/benefit approaches and exposure assessment, in order to enhance our understanding for this process contaminant and its dietary exposure.
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