Formation, Mitigation, and Detection of Acrylamide in Foods

Food Analytical Methods - Tập 15 Số 6 - Trang 1736-1747 - 2022
Nivine Bachir1, Amira Haddarah2, Franscesc Sepulcre1, Montserrat Pujolà1
1Departament d’Enginyeria Agroalimentària I Biotecnologia, Universitat Politècnica de CatalunyaBarcelonaTech, Spain Campus del Baix Llobregat, Carrer Esteve Terradas 8, 08860, Castelldefels, Spain
2Doctoral School of Sciences and Technology, Lebanese University, Rafic Hariri Campus, Hadath, Lebanon

Tóm tắt

Từ khóa


Tài liệu tham khảo

Abt E, Robin LP, McGrath S, Srinivasan J, DiNovi M, Adachi Y, Chirtel S (2019) Acrylamide levels and dietary exposure from foods in the United States, an update based on 2011–2015 data. Food Additives & Contaminants: Part A 36(10):1475–1490. https://doi.org/10.1080/19440049.2019.1637548

Akkurt K, Mogol BA, Gökmen V (2021) Mitigation of acrylamide in baked potato chips by vacuum baking and combined conventional and vacuum baking processes. LWT Food Sci Technol 144:111211. https://doi.org/10.1016/j.lwt.2021.111211

Albedwawi AS, Turner MS, Olaimat AN, Osaili TM, Al-Nabulsi AA, Liu S-Q, Shah NP, Ayyash MM (2021) An overview of microbial mitigation strategies for acrylamide: Lactic acid bacteria, yeast, and cell-free extracts. LWT Food Sci Technol 143:111159. https://doi.org/10.1016/j.lwt.2021.111159

Altissimi MS, Roila R, Branciari R, Miraglia D, Ranucci D, Framboas M, Haouet N (2017) Contribution of street food on dietary acrylamide exposure by youth aged nineteen to thirty in Perugia, Italy. Italian J Food Saf 6(3). https://doi.org/10.4081/ijfs.2017.6881

Anese M, Quarta B, Frias J (2011) Modelling the effect of asparaginase in reducing acrylamide formation in biscuits. Food Chem 126(2):435–440. https://doi.org/10.1016/j.foodchem.2010.11.007

Asnaashari M, Esmaeilzadeh Kenari R, Farahmandfar R, Taghdisi SM, Abnous K (2018) Fluorescence quenching biosensor for acrylamide detection in food products based on double-stranded DNA and gold nanoparticles. Sens Actuators, B Chem 265:339–345. https://doi.org/10.1016/j.snb.2018.03.083

Bakhtiary D, Asadollahi S, Ardakani SAY (2014) The effect of blanching process on acrylamide formation in potato crisps. Intl J Farm Alli Sci 3(12):1220–1224

Becalski A, Lau BP-Y, Lewis D, Seaman SW (2003) Acrylamide in Foods: Occurrence, Sources, and Modeling. J Agric Food Chem 51(3):802–808. https://doi.org/10.1021/jf020889y

BelginErdogdu S, Palazoglu TK, Gökmen V, Şenyuva HZ, Ekiz Hİ (2007) Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips. J Sci Food Agric 87(1):133–137. https://doi.org/10.1002/jsfa.2688

Bermudo E, Núñez O, Puignou L, Galceran MT (2006) Analysis of acrylamide in food samples by capillary zone electrophoresis. J Chromatogr A 1120(1–2):199–204. https://doi.org/10.1016/j.chroma.2005.10.074

Blank I, Robert F, Goldmann T, Pollien P, Varga N, Devaud S, Saucy F, Huynh-Ba T, Stadler RH (2005) Mechanisms of Acrylamide Formation: Maillard-induced transformation of asparagine. In M Friedman, D Mottram (Eds.) Chemistry and Safety of Acrylamide in Food (Vol. 561). Springer US, pp 171–189. https://doi.org/10.1007/0-387-24980-X_14

Branciari R, Roila R, Ranucci D, Altissimi MS, Mercuri ML, Haouet NM (2020) Estimation of acrylamide exposure in Italian schoolchildren consuming a canteen menu: Health concern in three age groups. Int J Food Sci Nutr 71(1):122–131. https://doi.org/10.1080/09637486.2019.1624692

Bråthen E, Kita A, Knutsen SH, Wicklund T (2005) Addition of Glycine Reduces the Content of Acrylamide in Cereal and Potato Products. J Agric Food Chem 53(8):3259–3264. https://doi.org/10.1021/jf048082o

Capuano E, Fogliano V (2016) Acrylamide. In Encyclopedia of Food and Health. Elsevier, pp 24–29. https://doi.org/10.1016/B978-0-12-384947-2.00005-2

Cengiz MF, Boyacı Gündüz CP (2014) An eco-friendly, quick and cost-effective method for the quantification of acrylamide in cereal-based baby foods: Quantification of acrylamide in cereal-based baby foods. J Sci Food Agric 94(12):2534–2540. https://doi.org/10.1002/jsfa.6592

Chen Q, Zhao W, Fung Y (2011) Determination of acrylamide in potato crisps by capillary electrophoresis with quantum dot-mediated LIF detection. Electrophoresis 32(10):1252–1257. https://doi.org/10.1002/elps.201000683

Ciesarová Z, Suhaj M, Horváthová J (2008) Correlation between acrylamide contents and antioxidant capacities of spice extracts in a model potato matrix. J Food Nutr Res 47:1–5

Claeys WL, DeVleeschouwer K, Hendrickx ME (2005) Effect of Amino Acids on Acrylamide Formation and Elimination Kinetics. Biotechnol Prog 21(5):1525–1530. https://doi.org/10.1021/bp050194s

De Wilde T, De Meulenaer B, Mestdagh F, Govaert Y, Vandeburie S, Ooghe W, Fraselle S, Demeulemeester K, Van Peteghem C, Calus A, Degroodt J-M, Verhé R (2005) Influence of Storage Practices on Acrylamide Formation during Potato Frying. J Agric Food Chem 53(16):6550–6557. https://doi.org/10.1021/jf050650s

Dourado C, Pinto CA, Cunha SC, Casal S, Saraiva JA (2020) A novel strategy of acrylamide mitigation in fried potatoes using asparaginase and high pressure technology. Innov Food Sci Emerg Technol 60:102310. https://doi.org/10.1016/j.ifset.2020.102310

Elbashir AA, Omar MMA, Ibrahim WAW, Schmitz OJ, Aboul-Enein HY (2014) Acrylamide Analysis in Food by Liquid Chromatographic and Gas Chromatographic Methods. Crit Rev Anal Chem 44(2):107–141. https://doi.org/10.1080/10408347.2013.829388

EL-Saied MH, Sharaf AM, Abul-Fadl MM, EL-Badry N (2008) Reduction of Acrylamide Formation in Fried Potato Strips by Different Pre-frying Treatments. World J Dairy Food Sci 3(1):17–24

Eriksson S (2005) Acrylamide in food products: Identification, formation and analytical methodology [Doctoral thesis]. Institutionen för miljökemi Stockholms universitet

Gökmen V, Palazoğlu TK, Şenyuva HZ (2006) Relation between the acrylamide formation and time–temperature history of surface and core regions of French fries. J Food Eng 77(4):972–976. https://doi.org/10.1016/j.jfoodeng.2005.08.030

Granvogl M, Jezussek M, Koehler P, Schieberle P (2004) Quantitation of 3-aminopropionamide in potatoes: a minor but potent precursor in acrylamide formation. J Agric Food Chem 52(15):4751–4757. https://doi.org/10.1021/jf049581s

Lingnert H, Grivas S, Jagerstad M, Skog K (2002) Acrylamide in food: Mechanisms of formation and in influencing factors during heating of foods. Scand J Nutr 46(4):16. https://doi.org/10.1080/110264802762225273

Hariri E, Abboud MI, Demirdjian S, Korfali S, Mroueh M, Taleb RI (2015) Carcinogenic and neurotoxic risks of acrylamide and heavy metals from potato and corn chips consumed by the Lebanese population. J Food Compos Anal 42:91–97. https://doi.org/10.1016/j.jfca.2015.03.009

Hu Q, Xu X, Li Z, Zhang Y, Wang J, Fu Y, Li Y (2014) Detection of acrylamide in potato chips using a fluorescent sensing method based on acrylamide polymerization-induced distance increase between quantum dots. Biosens Bioelectron 54:64–71. https://doi.org/10.1016/j.bios.2013.10.046

Huang M, Jiao J, Wang J, Chen X, Zhang Y (2018) Associations of hemoglobin biomarker levels of acrylamide and all-cause and cardiovascular disease mortality among U.S. adults: National Health and Nutrition Examination Survey 2003–2006. Environ Pollut 238:852–858. https://doi.org/10.1016/j.envpol.2018.03.109

Ke L, Zhang P, Xiang L, Wang H, Rao P, Wang S (2020) Interaction of acrylamide with micelles in French fry aqueous extracts. Food Control 110:106974. https://doi.org/10.1016/j.foodcont.2019.106974

Khorshidian N, Yousefi M, Shadnoush M, Siadat SD, Mohammadi M, Mortazavian AM (2020) Using probiotics for mitigation of acrylamide in food products: a mini review. Curr Opin Food Sci 32:67–75. https://doi.org/10.1016/j.cofs.2020.01.011

Kim CT, Hwang E-S, Lee HJ (2005) Reducing acrylamide in fried snack products by adding amino acids. J Food Sci 70(5):C354–C358. https://doi.org/10.1111/j.1365-2621.2005.tb09966.x

Kukurová K, Ciesarová Z, Bednáriková A, Marková L (2009a) Effect of inorganic salts on acrylamide formation in cereal matrices. Czech J Food Sci 27:4

Kukurová K, Morales FJ, Bednáriková A, Ciesarová Z (2009b) Effect of L -asparaginase on acrylamide mitigation in a fried-dough pastry model. Mol Nutr Food Res 53(12):1532–1539. https://doi.org/10.1002/mnfr.200800600

Lee J-S, Han J-W, Jung M, Lee K-W, Chung M-S (2020) Effects of thawing and frying methods on the formation of acrylamide and polycyclic aromatic hydrocarbons in chicken meat. Foods 9(5):573. https://doi.org/10.3390/foods9050573

Ledbetter M, Bartlett L, Fiore A, Montague G, Sturrock K, McNamara G (2020) Acrylamide in industrial potato crisp manufacturing: a potential tool for its reduction. LWT Food Sci Technol 123:109111. https://doi.org/10.1016/j.lwt.2020.109111

Ledbetter M, Blidi S, Ackon S, Bruno F, Sturrock K, Pellegrini N, Fiore A (2021) Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps. Heliyon 7(7):e07441. https://doi.org/10.1016/j.heliyon.2021.e07441

Li D, Chen Y, Zhang Y, Lu B, Jin C, Wu X, Zhang Y (2012) Study on mitigation of acrylamide formation in cookies by 5 antioxidants. J Food Sci 77(11):C1144–C1149. https://doi.org/10.1111/j.1750-3841.2012.02949.x

Lin Z, Gao S, Yang JS, Qu Y, Zhang Z, He L (2021) A filtration-assisted approach to enhance optical detection of analytes and its application in food matrices. Food Chem 338:127814. https://doi.org/10.1016/j.foodchem.2020.127814

Liu Y, Wang P, Chen F, Yuan Y, Zhu Y, Yan H, Hu X (2015) Role of plant polyphenols in acrylamide formation and elimination. Food Chem 186:46–53. https://doi.org/10.1016/j.foodchem.2015.03.122

Maggi S, Rogoli D, Ecarnot F (2021) Healthy aging in the context of the Mediterranean diet–health-environment trilemma. Aging Health Res 1(2):100015. https://doi.org/10.1016/j.ahr.2021.100015

Mahendran R, Palanivel J, Varadarajan E (2021) Influence of processing parameters and PYTHON based image analysis for quantification of carcinogenic acrylamide in potato chips. Chem Africa 4(3):669–675. https://doi.org/10.1007/s42250-021-00237-9

Mastovska K, Lehotay SJ (2006) Rapid sample preparation method for LC−MS/MS or GC−MS analysis of acrylamide in various food matrices. J Agric Food Chem 54(19):7001–7008. https://doi.org/10.1021/jf061330r

Friedman M (2003) Chemistry, biochemistry, and safety of acrylamide: a review. J Agric Food Chem 51(16):4504–4526. https://doi.org/10.1021/jf030204+

Mestdagh F, De Wilde T, Fraselle S, Govaert Y, Ooghe W, Degroodt J-M, Verhé R, Van Peteghem C, De Meulenaer B (2008) Optimization of the blanching process to reduce acrylamide in fried potatoes. LWT Food Sci Technol 41(9):1648–1654. https://doi.org/10.1016/j.lwt.2007.10.007

Morales G, Jimenez M, Garcia O, Mendoza MR, Beristain CI (2014) Effect of natural extracts on the formation of acrylamide in fried potatoes. LWT Food Sci Technol 58(2):587–593. https://doi.org/10.1016/j.lwt.2014.03.034

Mottram DS, Wedzicha BL, Dodson AT (2002) Acrylamide is formed in the Maillard reaction. Nature 419(6906):448–449. https://doi.org/10.1038/419448a

Mousavi Khaneghah A, Fakhri Y, Nematollahi A, Seilani F, Vasseghian Y (2020) The concentration of acrylamide in different food products: a global systematic review, meta-analysis, and meta-regression. Food Rev Int 1–19. https://doi.org/10.1080/87559129.2020.1791175

Nematollahi A, Mollakhalili Meybodi N, Mousavi Khaneghah A (2021) An overview of the combination of emerging technologies with conventional methods to reduce acrylamide in different food products: perspectives and future challenges. Food Control 127:108144. https://doi.org/10.1016/j.foodcont.2021.108144

Nielsen NJ, Granby K, Hedegaard RV, Skibsted LH (2006) A liquid chromatography – tandem mass spectrometry method for simultaneous analysis of acrylamide and the precursors, asparagine and reducing sugars in bread. Anal Chim Acta 557(1–2):211–220. https://doi.org/10.1016/j.aca.2005.09.077

Omar MMA, Elbashir AA, Schmitz OJ (2017) Capillary electrophoresis method with UV-detection for analysis of free amino acids concentrations in food. Food Chem 214:300–307. https://doi.org/10.1016/j.foodchem.2016.07.060

Oral RA, Dogan M, Sarioglu K (2014) Effects of certain polyphenols and extracts on furans and acrylamide formation in model system, and total furans during storage. Food Chem 142:423–429. https://doi.org/10.1016/j.foodchem.2013.07.077

Ou S, Shi J, Huang C, Zhang G, Teng J, Jiang Y, Yang B (2010) Effect of antioxidants on elimination and formation of acrylamide in model reaction systems. J Hazard Mater 182(1–3):863–868. https://doi.org/10.1016/j.jhazmat.2010.06.124

Pan M, Liu K, Yang J, Hong L, Xie X, Wang S (2020) Review of research into the determination of acrylamide in foods. Foods 9(4):524. https://doi.org/10.3390/foods9040524

Paul V, Tiwary BN (2020) An investigation on the acrylamide mitigation potential of l-asparaginase from BV-C strain. Biocatal Agric Biotechnol 27:101677. https://doi.org/10.1016/j.bcab.2020.101677

Pedreschi F, Kaack K, Granby K (2004) Reduction of acrylamide formation in potato slices during frying. LWT Food Sci Technol 37(6):679–685. https://doi.org/10.1016/j.lwt.2004.03.001

Pedreschi F, Kaack K, Granby K (2006) Acrylamide content and color development in fried potato strips. Food Res Int 39(1):40–46. https://doi.org/10.1016/j.foodres.2005.06.001

Preston A, Fodey T, Elliott C (2008) Development of a high-throughput enzyme-linked immunosorbent assay for the routine detection of the carcinogen acrylamide in food, via rapid derivatisation pre-analysis. Anal Chim Acta 608(2):178–185. https://doi.org/10.1016/j.aca.2007.12.013

Quan Y, Chen M, Zhan Y, Zhang G (2011) Development of an enhanced chemiluminescence ELISA for the rapid detection of acrylamide in food products. J Agric Food Chem 59(13):6895–6899. https://doi.org/10.1021/jf200954w

Robledo VR, Smyth WF (2009) The application of CE-MS in the trace analysis of environmental pollutants and food contaminants. Electrophoresis 30(10):1647–1660. https://doi.org/10.1002/elps.200800651

Romani S, Bacchiocca M, Rocculi P, Dalla Rosa M (2008) Effect of frying time on acrylamide content and quality aspects of French fries. Eur Food Res Technol 226(3):555–560. https://doi.org/10.1007/s00217-007-0570-7

Sadd PA, Hamlet CG, Liang L (2008) Effectiveness of methods for reducing acrylamide in bakery products. J Agric Food Chem 56:6154–6161. https://doi.org/10.1021/jf7037482

Schouten MA, Genovese J, Tappi S, Di Francesco A, Baraldi E, Cortese M, Caprioli G, Angeloni S, Vittori S, Rocculi P, Romani S (2020) Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips. Innov Food Sci Emerg Technol 64:102397. https://doi.org/10.1016/j.ifset.2020.102397

Seilani F, Shariatifar N, Nazmara S, Khaniki GJ, Sadighara P, Arabameri M (2021) The analysis and probabilistic health risk assessment of acrylamide level in commercial nuggets samples marketed in Iran: Effect of two different cooking methods. J Environ Health Sci Eng 19(1):465–473. https://doi.org/10.1007/s40201-021-00619-8

Skinner MM, Seale JT, Cantrell MS, Collins JM, Turner MW, McDougal OM (2021) Instrumentation for routine analysis of acrylamide in french fries: assessing limitations for adoption. Foods 10(9):2038. https://doi.org/10.3390/foods10092038

Stadler RH, Blank I, Varga N, Robert F, Hau J, Guy PA, Robert M-C, Riediker S (2002) Acrylamide from Maillard reaction products. Nature 419(6906):449–450. https://doi.org/10.1038/419449a

Stadler RH, Verzegnassi L, Varga N, Grigorov M, Studer A, Riediker S, Schilter B (2003) Formation of vinylogous compounds in model maillard reaction systems. Chem Res Toxicol 16(10):1242–1250. https://doi.org/10.1021/tx034088g

Sun S, Fang Y, Xia Y (2012) A facile detection of acrylamide in starchy food by using a solid extraction-GC strategy. Food Control 26(2):220–222. https://doi.org/10.1016/j.foodcont.2012.01.028

Tareke E, Rydberg P, Karlsson P, Eriksson S, Törnqvist M (2002) Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J Agric Food Chem 50(17):4998–5006. https://doi.org/10.1021/jf020302f

Tesby MRL, Neveen FA, Neveen AE-W, Nashwa MY (2018) Effect of thyme, cumin and anise on the formation of acrylamide in some bakery products. Alexandria J Agric Sci 63(3):183–192. https://doi.org/10.21608/alexja.2018.81839

Tezcan F, Erim FB (2008) On-line stacking techniques for the nonaqueous capillary electrophoretic determination of acrylamide in processed food. Anal Chim Acta 617(1–2):196–199. https://doi.org/10.1016/j.aca.2008.01.008

Tuta S, Palazoğlu TK, Gökmen V (2010) Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries. J Food Eng 97(2):261–266. https://doi.org/10.1016/j.jfoodeng.2009.10.020

Visvanathan R, K T (2014) Acrylamide in food products: a review. J Food Process Technol 05(07). https://doi.org/10.4172/2157-7110.1000344

Wang P, Sun G, Lu P, Liu Y, Zhu Y, Chen F (2022) Mitigation effects of high methoxyl pectin on acrylamide formation in the Maillard model system. Food Chem 378:132095. https://doi.org/10.1016/j.foodchem.2022.132095

Wei Q, Liu T, Pu H, Sun D-W (2020) Determination of acrylamide in food products based on the fluorescence enhancement induced by distance increase between functionalized carbon quantum dots. Talanta 218:121152. https://doi.org/10.1016/j.talanta.2020.121152

Wenzl T (2003) Analytical methods for the determination of acrylamide in food products: a review. Food Addit Contam 20(10):885–902

Yang Y, Achaerandio I, Pujolà M (2016) Influence of the frying process and potato cultivar on acrylamide formation in French fries. Food Control 62:216–223. https://doi.org/10.1016/j.foodcont.2015.10.028

Yasuhara A, Tanaka Y, Hengel M, Shibamoto T (2003) Gas chromatographic investigation of acrylamide formation in browning model systems. J Agric Food Chem 51(14):3999–4003. https://doi.org/10.1021/jf0300947

Yaylayan VA, Perez Locas C, Wnorowski A, O’Brien J (2005) Mechanistic pathways of formation of acrylamide from different amino acids. In M Friedman, D Mottram (Eds.) Chemistry and Safety of Acrylamide in Food (Vol. 561). Springer-Verlag, pp 191–203. https://doi.org/10.1007/0-387-24980-X_15

Yaylayan VA, Wnorowski A, Perez Locas C (2003) Why asparagine needs carbohydrates to generate acrylamide. J Agric Food Chem 51(6):1753–1757. https://doi.org/10.1021/jf0261506