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Wang H, Tang Z, Liu S, Xie K, Zhang H. Acrylamide induces human chondrocyte cell death by initiating autophagy‑dependent ferroptosis. Exp Ther Med 2023; 25:246. [PMID: 37153903 PMCID: PMC10160918 DOI: 10.3892/etm.2023.11945] [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: 06/29/2022] [Accepted: 02/08/2023] [Indexed: 05/10/2023] Open
Abstract
Acrylamide (ACR) is formed during heat treatment of foodstuffs and ACR may serve as a probable malignant neoplastic disease agent in all organs and tissues of the human body. However, it is unknown if ACR is associated with ankylosing spondylitis (AS) pathogenesis. Cell viability and proliferation were determined using CCK-8 assay and EdU staining. Flow cytometry was used to determine cell death and cell cycle arrest. Intracellular lipid reactive oxygen species, Fe2+ and mitochondrial membrane potential (MMP) were analyzed using a C11-BODIPY581/591 fluorescent probe, FerroOrange staining and a JC-1 MMP Assay kit, respectively. The present study showed that ACR decreased chondrocyte cell viability in a dose-dependent manner and that ACR significantly promoted chondrocyte senescence. ACR also elevated the expression of cell cycle arrest-associated proteins, including p53, cyclin-dependent kinase inhibitor 1 and cyclin-dependent kinase inhibitor protein, in human chondrocytes. Similarly, DNA damage was also enhanced following ACR treatment in chondrocytes. In addition, the ferroptosis-specific inhibitor ferrostatin-1 (Fer-1) and the autophagy inhibitor 3-methyladenine abolished ACR-induced cell death in chondrocytes. ACR was shown to activate autophagic flux and induce mitochondrial dysfunction by increasing the MMP. Western blot analysis of ferroptosis-related proteins demonstrated that ACR decreased the expression of glutathione peroxidase 4, solute carrier family 7 member 11, transferrin receptor protein 1 and ferritin heavy chain 1 in chondrocytes whereas Fer-1 abolished these effects. ACR treatment significantly elevated the phosphorylation levels of AMP-activated protein kinase (AMPK) and serine/threonine-protein kinase ULK1 in human chondrocytes. Notably, the effect of ACR was diminished by knockdown of AMPK, as evidenced by reduced lipid reactive oxygen species accumulation and Fe2+ levels. Hence, ACR inhibited cell proliferation and contributed to cell death by inducing autophagy-dependent ferroptosis while promoting autophagy by activating AMPK-ULK1-mTOR signaling in human chondrocytes. It was hypothesized that the presence of ACR in foodstuffs may increase the risk of AS and that decreasing ACR in food products is of importance.
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Affiliation(s)
- Hui Wang
- Department of Rheumatology, The Fourth Hospital of Jinan, Jinan, Shandong 250031, P.R. China
| | - Zizheng Tang
- Department of Rheumatology, The Fourth Hospital of Jinan, Jinan, Shandong 250031, P.R. China
| | - Shasha Liu
- Department of Rheumatology, The Fourth Hospital of Jinan, Jinan, Shandong 250031, P.R. China
| | - Kangqi Xie
- Department of Rheumatology, The Fourth Hospital of Jinan, Jinan, Shandong 250031, P.R. China
| | - Hua Zhang
- Department of Rheumatology, Zaozhuang Municipal Hospital (Affiliated Hospital of Jining Medical College), Zaozhuang, Shandong 277102, P.R. China
- Correspondence to: Dr Hua Zhang, Department of Rheumatology, Zaozhuang Municipal Hospital (Affiliated Hospital of Jining Medical College), 41 Longtou Middle Road, Shizhong, Zaozhuang, Shandong 277102, P.R. China
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Ateş E, Unal K. The effects of deep-frying deep frying, microwave, oven and sous vide cooking on the acrylamide formation of gluten-free chicken nuggets. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Formation and mitigation of acrylamide in oven baked vegetable fries. Food Chem 2022; 386:132764. [PMID: 35366634 DOI: 10.1016/j.foodchem.2022.132764] [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: 11/04/2021] [Revised: 02/08/2022] [Accepted: 03/19/2022] [Indexed: 11/21/2022]
Abstract
Investigation into oven baked sweet potato and carrot fries at various temperatures and times demonstrated the in situ formation of acrylamide in an exponential manner. High levels of acrylamide were found in these food items: up to 327 µg/kg for sweet potato baked at 190 °C for 14 min, and 99 µg/kg for carrot baked at 190 °C for 13 min. Risk assessment via Margin of Exposures estimation showed that consumption of these fries might pose adverse health effects to consumers from toddlers to adults, especially when the fries were prepared at high temperatures above 175 °C and for a long time. Raw ingredient blanching and immersion in acetic acid prior to preparation have been proven to greatly reduce acrylamide formation, up to 99%. It is recommendable to apply these techniques either at industrial or domestic cooking scales to ensure minimal health risk from dietary exposure to acrylamide.
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How Different Are Industrial, Artisanal and Homemade Soft Breads? Foods 2022; 11:foods11101484. [PMID: 35627054 PMCID: PMC9140824 DOI: 10.3390/foods11101484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 05/09/2022] [Accepted: 05/13/2022] [Indexed: 11/17/2022] Open
Abstract
Soft bread has a significant relevance in modern diets, and its nutritional impact on human health can be substantial. Within this product category, there is an extensive range of ingredients, formulations, and processing methods, which all contribute to the vast diversity found in the final products. This work compared the impact of three different processing methods (industrial, artisanal, and homemade preparation) on the technological (formulation and processing, as they are interconnected in real-life conditions), nutritional, and physicochemical properties of soft bread. In total, 24 types of soft bread were analyzed: 10 industrial, 6 artisanal, and 8 homemade. Although production diagrams were similar among the three methods, industrial recipes contained on average more ingredients and more additives. Industrial bread was lower in saturated fat compared to the other two groups, but contained more sugar than homemade bread. The physical properties of all loaves were comparable, with the exception of higher crumb elasticity in industrial bread compared to homemade. An analysis of volatile molecules revealed more lipid oxidation markers in industrial bread, more fermentation markers in artisanal bread, and fewer markers of Maillard reactions in homemade bread. Chemical reactions during processing seem to be the principal criterion making possible to discriminate the different processing methods. These results offer a quantitative assessment of the differences within a single product category, reflecting the real-world choices for consumers.
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Sun J, Wu R, Hu B, Jia C, Rong J, Xiong S, Liu R. Effects of Konjac Glucomannan on Oil Absorption and Safety Hazard Factor Formation of Fried Battered Fish Nuggets. Foods 2022; 11:foods11101437. [PMID: 35627009 PMCID: PMC9141061 DOI: 10.3390/foods11101437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 05/13/2022] [Accepted: 05/14/2022] [Indexed: 11/16/2022] Open
Abstract
The purpose of this study was to investigate the effects of konjac glucomannan (KGM) on oil absorption and the formation of safety hazard factors in fried battered fish nuggets by measuring advanced glycation end products (AGEs) and acrylamide contents. Other physicochemical properties were determined to explore the reason for oil absorption and formation of safety hazard factors. The acrylamide was found mainly in the crust. The addition of 0.8% KGM could significantly reduce the acrylamide content (p < 0.05). For the battered sample, the AGEs content was far lower than the unbattered. The addition of 0.8% KGM could significantly reduce the AGEs content in the inner layer (p < 0.05). The microstructure showed that the sample with 0.8% KGM had the most compact crust. The compact crust reduced oil and malondialdehyde contents. Combined with the other indicators, the inhibitory effect of 0.8% KGM on acrylamide was closely related with the decreased extent of oil oxidation and Maillard reaction in the samples with 0.8% KGM. The inhibitory effect of 0.8% KGM on AGEs might originate from its lower oil content.
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Affiliation(s)
- Jingwen Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
| | - Runlin Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
| | - Benlun Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
| | - Caihua Jia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Jianhua Rong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
- Correspondence:
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Basaran B, Anlar P, Yılmaz Oral ZF, Polat Z, Kaban G. Risk assessment of acrylamide and 5-hydroxymethyl-2-furfural (5-HMF) exposure from bread consumption: Turkey. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104409] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Lemos AC, Borba VSD, Souza MCMBND, Scaglioni PT, Cerqueira MB, Badiale-Furlong E. Processing contaminants in wheat-based foods - a systematic review, meta-analysis and bibliometric analysis. Crit Rev Food Sci Nutr 2022; 63:5608-5619. [PMID: 35139711 DOI: 10.1080/10408398.2021.2022594] [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] [Indexed: 11/03/2022]
Abstract
Wheat is one of the main cereals grown around the world and is the basis for several foods such as bread, cakes and pasta. The consumption of these foods raises a concern with food safety, as toxic substances such as acrylamide, 5-hydroxymethylfurfural and polycyclic aromatic hydrocarbons are formed during their processing. To assess the occurrence of processing contaminants in wheat-based foods, a systematic search was carried out in four databases: PubMed, Embase, Web of Science and Scopus. Of the 1479 results, 28 were included for a meta-analysis. Most studies (69.7%) evaluated acrylamide in bread, cookies, and pasta, while PAHs (26.2%) were determined mainly in wheat grains and pasta. HMF was the least determined contaminant (4.1%), with only four studies on cookies included in the meta-analysis. The highest concentration was for acrylamide (136.29 µg·kg-1) followed by HMF (70.59 µg·kg-1) and PAHs (0.11 µg·kg-1). Acrylamide is the main processing contaminant researched, and no studies on the subject have been found in commercial samples in some regions of the world. This result shows a gap in the dates available about process contaminants in wheat-based foods and how the levels can change depending on the process parameters and the ingredients used.
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Affiliation(s)
- Andressa Cunha Lemos
- Mycotoxin and Food Science Laboratory, Post Graduate Program in Engineering and Food Science, Chemistry and Food School, Federal University of Rio Grande - FURG, Rio Grande do Sul, Brazil
| | - Verônica Simões de Borba
- Mycotoxin and Food Science Laboratory, Post Graduate Program in Engineering and Food Science, Chemistry and Food School, Federal University of Rio Grande - FURG, Rio Grande do Sul, Brazil
| | | | - Priscila Tessmer Scaglioni
- Center of Chemistry, Pharmaceutical and Food Sciences, Federal University of Pelotas-UFPel, Pelotas, Rio Grande do Sul, Brazil
| | - Maristela Barnes Cerqueira
- Mycotoxin and Food Science Laboratory, Post Graduate Program in Engineering and Food Science, Chemistry and Food School, Federal University of Rio Grande - FURG, Rio Grande do Sul, Brazil
| | - Eliana Badiale-Furlong
- Mycotoxin and Food Science Laboratory, Post Graduate Program in Engineering and Food Science, Chemistry and Food School, Federal University of Rio Grande - FURG, Rio Grande do Sul, Brazil
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Zhu B, Xu X, Ye X, Zhou F, Qian C, Chen J, Zhang T, Ding Z. Determination and risk assessment of acrylamide in thermally processed Atractylodis Macrocephalae Rhizoma. Food Chem 2021; 352:129438. [PMID: 33690072 DOI: 10.1016/j.foodchem.2021.129438] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2020] [Revised: 02/21/2021] [Accepted: 02/21/2021] [Indexed: 01/10/2023]
Abstract
As one of the medicine homologous foods in China, Atractylodis Macrocephalae Rhizoma (AMR) is usually distributed after thermal processing, which raised the possibility of acrylamide pollution and a potential carcinogenic risk. In this study, a method was developed for the determination of the acrylamide in AMR using graphited multiwalled carbon nanotubes as the dispersive solid phase extraction sorbent and liquid chromatography tandem mass spectrometry. The concentration of acrylamide was investigated at processing conditions of 80℃-210℃ and 5 min-100 min. Method validation results demonstrated the reliability of the method with good linearity, accuracy and precision. Significant increment of acrylamide was found in AMR after thermal processing with the highest concentration at 9826 μg/kg, which led to a margin of exposure at 90.83-181.7 according to the BMDL10 of carcinogenicity at 0.17 mg/kg, indicating a high health risk of taking thermally processed AMR, and monitoring and controlling should be considered.
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Affiliation(s)
- Bingqi Zhu
- College of Medical Technology, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, China
| | - Xiaoying Xu
- Zhejiang Institute for Food and Drug Control, Hangzhou, Zhejiang 310000, China
| | - Xiaoqing Ye
- College of Medical Technology, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, China.
| | - Fangmei Zhou
- College of Medical Technology, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, China
| | - Chaodong Qian
- College of Medical Technology, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, China
| | - Jin Chen
- College of Medical Technology, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, China
| | - Ting Zhang
- College of Medical Technology, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, China
| | - Zhishan Ding
- College of Medical Technology, Zhejiang Chinese Medical University, Hangzhou, Zhejiang 310000, China.
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de Almeida Sampaio Guido Y, Fonseca G, de Farias Soares A, da Silva ECN, Gonçalves Ostanik PA, Perobelli JE. Food-triad: An index for sustainable consumption. THE SCIENCE OF THE TOTAL ENVIRONMENT 2020; 740:140027. [PMID: 32563875 DOI: 10.1016/j.scitotenv.2020.140027] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2020] [Revised: 05/16/2020] [Accepted: 06/04/2020] [Indexed: 06/11/2023]
Abstract
This study proposes an index for food labeling in order to promote sustainable consumption. The index is calculated by ranking multiple features from the environmental, health and nutritional dimensions of the target product in relation to a pre-set reference value; the obtained scores from each dimension are plotted in a radar chart resulting in a triangular area. An increase in area represents a greater impact. As examples, tuna and the potato-based foods at three different processing levels (in natura or minimally processed, processed and ultra-processed) were analyzed. For both cases, the index increases according to the processing grades and has proved to be capable of expressing in numbers and graphically a wide range of environmental, nutritional and health issues.
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Affiliation(s)
- Yasmin de Almeida Sampaio Guido
- Universidade Federal de São Paulo, Departamento de Ciências do Mar, R. Dr. Carvalho de Mendonça, 144 - Encruzilhada, Santos, SP 11070-102, Brazil
| | - Gustavo Fonseca
- Universidade Federal de São Paulo, Departamento de Ciências do Mar, R. Dr. Carvalho de Mendonça, 144 - Encruzilhada, Santos, SP 11070-102, Brazil.
| | - Alvaro de Farias Soares
- Universidade Federal de São Paulo, Departamento de Ciências do Mar, R. Dr. Carvalho de Mendonça, 144 - Encruzilhada, Santos, SP 11070-102, Brazil
| | - Esther Cecília Nunes da Silva
- Universidade Federal de São Paulo, Departamento de Ciências do Mar, R. Dr. Carvalho de Mendonça, 144 - Encruzilhada, Santos, SP 11070-102, Brazil
| | - Pedro Augusto Gonçalves Ostanik
- Universidade Federal de São Paulo, Departamento de Ciências do Mar, R. Dr. Carvalho de Mendonça, 144 - Encruzilhada, Santos, SP 11070-102, Brazil
| | - Juliana Elaine Perobelli
- Universidade Federal de São Paulo, Departamento de Ciências do Mar, R. Dr. Carvalho de Mendonça, 144 - Encruzilhada, Santos, SP 11070-102, Brazil
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Michalak J, Czarnowska-Kujawska M, Klepacka J, Gujska E. Effect of Microwave Heating on the Acrylamide Formation in Foods. Molecules 2020; 25:molecules25184140. [PMID: 32927728 PMCID: PMC7570677 DOI: 10.3390/molecules25184140] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 08/28/2020] [Accepted: 09/07/2020] [Indexed: 12/20/2022] Open
Abstract
Acrylamide (AA) is a neurotoxic and carcinogenic substance that has recently been discovered in food. One of the factors affecting its formation is the heat treatment method. This review discusses the microwave heating as one of the methods of thermal food processing and the influence of microwave radiation on the acrylamide formation in food. In addition, conventional and microwave heating were compared, especially the way they affect the AA formation in food. Available studies demonstrate differences in the mechanisms of microwave and conventional heating. These differences may be beneficial or detrimental depending on different processes. The published studies showed that microwave heating at a high power level can cause greater AA formation in products than conventional food heat treatment. The higher content of acrylamide in microwave-heated foods may be due to differences in its formation during microwave heating and conventional methods. At the same time, short exposure to microwaves (during blanching and thawing) at low power may even limit the formation of acrylamide during the final heat treatment. Considering the possible harmful effects of microwave heating on food quality (e.g., intensive formation of acrylamide), further research in this direction should be carried out.
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Evaluation of acrylamide levels in cereal products from the Romanian market during the 2017 and 2018 period. EUROBIOTECH JOURNAL 2020. [DOI: 10.2478/ebtj-2020-0014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
Cereal products are the most consumed in Romania being the main contributors to daily acrylamide exposure. The paper aims to present for the first time a general situation regarding the evolution of the acrylamide levels content from cereal products, on the Romanian market, during 2017-2018 periods, as a result of legislative measures imposed by the European Union (EU). For this purpose, the levels of acrylamide in 55 selected cereal products samples were evaluated. The cereal products analyzed were grouped in biscuits, confectionery, expanded cereals, bakery products and specialties. The acrylamide content from the cereal products were detected using GC-MS/MS method. The highest level of acrylamide was found in biscuits, whereas the lowest level was determined in bakery products. The most of the cereal products samples analyzed (90.9%) was below the reference levels established by the EU Regulation for the acrylamide level from 2017 EC (2013/647/EU) and 2018 EC (2017/2158/ EU). From the 55 cereal products analyzed, only 5 biscuits samples exceeded the reference levels established by the European Commission, one in 2017 and four in 2018 period.
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Gülcan Ü, Candal Uslu C, Mutlu C, Arslan-Tontul S, Erbaş M. Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread. Food Chem 2020; 332:127434. [PMID: 32645669 DOI: 10.1016/j.foodchem.2020.127434] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2020] [Revised: 06/20/2020] [Accepted: 06/24/2020] [Indexed: 11/26/2022]
Abstract
The baking in N2 and CO2 atmosphere decreased by 50% the acrylamide, while this level was 99% in SO2. The highest acrylamide content was detected in the control sample as 39.03 µg/kg. Additionally, the lowest HMF content was determined in S-bread as 14.85 mg/kg. The baking atmosphere has a significant impact on L* and a* colour values of bread. The highest L* value was measured in S-bread as 71.2, whereas it was the lowest in the control sample as 49.1. According to the Pearson results, acrylamide showed a negative correlation between L* value. However, no correlation was detected between colour values and HMF. Acrylamide had a positive correlation with flavour, although it did not affect the taste features of bread. No correlation between HMF and sensory properties was determined. The result of the study suggested that inert or inhibitor baking atmosphere may help prevent the Maillard reactions in bakery products.
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Affiliation(s)
- Ümmügülsüm Gülcan
- Agriculture and Rural Development Support Institution, 37100 Kastamonu, Turkey
| | - Cihadiye Candal Uslu
- Artvin Coruh University, Faculty of Health Science, Nutrition and Dietetics, 08100 Artvin, Turkey; Akdeniz University, Engineering Faculty, Department of Food Engineering, 07058 Antalya, Turkey
| | - Ceren Mutlu
- Akdeniz University, Engineering Faculty, Department of Food Engineering, 07058 Antalya, Turkey; Balikesir University, Engineering Faculty, Department of Food Engineering, 10145 Balikesir, Turkey
| | - Sultan Arslan-Tontul
- Selçuk University, Agricultural Faculty, Department of Food Engineering, 42130 Konya, Turkey.
| | - Mustafa Erbaş
- Akdeniz University, Engineering Faculty, Department of Food Engineering, 07058 Antalya, Turkey
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Association between Heat-Induced Chemical Markers and Ultra-Processed Foods: A Case Study on Breakfast Cereals. Nutrients 2020; 12:nu12051418. [PMID: 32423099 PMCID: PMC7285198 DOI: 10.3390/nu12051418] [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: 04/10/2020] [Revised: 05/06/2020] [Accepted: 05/11/2020] [Indexed: 02/01/2023] Open
Abstract
Nutritional composition and neo-formed contaminant content in ultra-processed foods, amongst other factors, may contribute to increasing overall risk of non-communicable diseases and cancer. Commercial breakfast cereals (n = 53) were classified according to the NOVA approach as un-/minimally processed (NOVA-1, 11%), processed (NOVA-3, 30%), and ultra-processed (NOVA-4, 59%) foods. Acrylamide and hydroxymethylfurfural (HMF) content as heat-induced chemical markers was taken from our research team database. The NutriScore was used as the nutritional profiling system. Samples were distributed between groups A (19%), B (13%), C (38%), and D (30%). No statistically significant differences in acrylamide and HMF were found across the NutriScore groups. Sugar content was the only nutritional descriptor found to be significantly different between processed (11.6 g/100 g) and ultra-processed (23.1 g/100 g) breakfast cereal groups. Sugar content correlated with acrylamide (p < 0.001) and HMF (p < 0.0001). Acrylamide and HMF contents were not significantly higher in the NOVA-4 group when compared with the NOVA-3 group. However, trends towards higher acrylamide and HMF content are observed, amounting to a change of 75 µg/kg and 13.3 mg/kg in processed breakfast cereals, and 142 µg/kg and 32.1 mg/kg in ultra-processed breakfast cereals, respectively. Thus, the NOVA classification may not reflect the extent of the thermal treatment applied to the breakfast cereal but the type and amount of ingredients incorporated. Ultra-processed breakfast cereal does not predict significantly higher toxicological concern based on acrylamide content than processed breakfast cereals; a clear trend is seen whose contributing factors should be further studied.
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