Article
Chemistry, Applied
Khanh Hoang Nguyen, Rikke Holm Nielsen, Mohammad Amin Mohammadifar, Kit Granby
Summary: Investigation into the formation of acrylamide in oven baked sweet potato and carrot fries found that high levels of acrylamide were present when prepared at high temperatures and for a long time. Consumption of these fries may pose health risks, and blanching and immersion in acetic acid before preparation can greatly reduce acrylamide formation.
Article
Food Science & Technology
Fatma Basinci, Burce Atac Mogol, Safure Guler, Vural Gokmen, Hamit Koksel
Summary: This study found that the addition of asparaginase and glycine can effectively reduce the formation of acrylamide during the roasting of malt. The use of asparaginase at a level of 4000 ASNU/kg decreased acrylamide levels by about 32%, while the application of glycine at a level of 5000 ppm decreased acrylamide levels by about 22%. The combination of enzyme and glycine treatment resulted in a decrease of around 50% in acrylamide levels.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Agriculture, Multidisciplinary
Yali Yang, Hailiang Shen, Ting Liu, Yaoyao Wen, Furong Wang, Yurong Guo
Summary: The concentration of phlorizin, immersion time, and immersion temperature affect the acrylamide formation of fried samples. An immersion concentration of 0.14 g/kg, immersion time of 60 minutes, and immersion temperature did not significantly improve the acrylamide formation but did enhance color properties and have a slight impact on texture. The sensory properties can be used as an indicator of acrylamide levels during industrial processing.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Review
Food Science & Technology
Abid Aslam Maan, Muhammad Adeel Anjum, Muhammad Kashif Iqbal Khan, Akmal Nazir, Farhan Saeed, Muhammad Afzaal, Rana Muhammad Aadil
Summary: Thermal treatment during food processing can lead to the production of undesirable compounds, such as acrylamide, which is generated through the Maillard reaction between reducing sugars and free amino acids in starch-rich foods. Acrylamide has attracted significant attention due to its wide occurrence, dietary exposure, and toxicity. This paper provides updated and comprehensive information on the formation, occurrence, dietary exposure, toxicity, and mitigation of acrylamide in foods during processing.
FOOD REVIEWS INTERNATIONAL
(2022)
Article
Food Science & Technology
Nivine Bachir, Amira Haddarah, Franscesc Sepulcre, Montserrat Pujola
Summary: Acrylamide is a toxic food contaminant formed in carbohydrate-rich food through the Maillard reaction. The formation of acrylamide in food is influenced by the composition of raw food and the time-temperature of food processing. Innovative mitigation techniques involve the use of lactic acid bacteria, yeasts, and cell extracts, while conventional techniques include blanching, microwave, and the addition of food ingredients. LC-MS and GC-MS are accurate but cumbersome methods for acrylamide detection, while simpler and more cost-effective techniques such as filtration-assisted optical detection and the PHYTON imaging program are being explored.
FOOD ANALYTICAL METHODS
(2022)
Review
Environmental Sciences
Neda Mollakhalili-Meybodi, Nasim Khorshidian, Amene Nematollahi, Masoumeh Arab
Summary: Acrylamide is a water-soluble toxicant found in high-protein and carbohydrate-containing foods exposed to high temperature like bread, with potential adverse effects including possible carcinogenicity in humans. Monitoring and investigation of acrylamide levels in wheat bread, which is widely consumed, is necessary. Techniques like LC-MS/MS and GC-MS can provide accurate determination of acrylamide levels, aiding in risk assessment and quality control.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2021)
Article
Chemistry, Applied
Kiomars Sharafi, Amir Kiani, Tooraj Massahi, Borhan Mansouri, Gholamreza Ebrahimzadeh, Masoud Moradi, Nazir Fattahi, Abdullah Khalid Omer
Summary: This study investigated the acrylamide content in potato chips sold in Kermanshah, Iran and found that children's exposure to acrylamide through consumption of potato chips may pose a risk of cancer, while attention and monitoring are needed for adults' exposure. Improving the production process is the best way to reduce acrylamide in potato chips and associated health risks.
FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE
(2023)
Article
Food Science & Technology
Mustafa A. M. Alsharafani, Abeer S. Alhendi, Taghreed K. Sharif, Abdulwahed Ahmed Hassan, Ali M. Jawad, Rana T. Alsallami, Amir Abdulmawjood, Izhar U. H. Khan
Summary: This study investigated the formation of acrylamide in various types of bread in Iraq and found that adding calcium carbonate to white fatbread can significantly reduce acrylamide levels without affecting the quality of the bread. These findings are important for mitigating the toxic effects of acrylamide in bread on human health.
JOURNAL OF FOOD QUALITY
(2023)
Article
Chemistry, Applied
Pengpu Wang, Guoyu Sun, Pei Lu, Yanbing Liu, Yuchen Zhu, Fang Chen
Summary: This study investigated the inhibitory effect of high methoxyl apple pectin on AA formation. The results showed that temperature, pH value, pectin addition, substrate concentration, and molar ratio of Asn/Glc significantly influenced the inhibition of pectin on AA formation. The addition of pectin reduced the pH value, Glc consumption, and Schiff base abundance in the Asn/Glc model system. Heating treatment also affected the pH value, molecular weight, esterification degree, and galacturonic acid content of pectin. The degradation product of pectin competed with Glc for Asn, leading to AA reduction.
Article
Chemistry, Applied
Ornicha Champrasert, Caroline Orfila, Prisana Suwannaporn
Summary: Protein-polysaccharide biopolymer particles, including zein-chitosan, alginate, and pectin, were used to mitigate acrylamide formation, with zein-alginate being the most effective inhibitor. However, zein-chitosan particles promoted acrylamide generation. The acrylamide content in fried potato strips dipped in complex particles was lower than the control group, indicating the potential of using these particles as acrylamide inhibitors in food processing.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Monika Aghvami, Abdorreza Mohammadi, Gholamreza Jahed Khaniki, Mehdi Ahmadi, Mojtaba Moazzen, Majid Arabameri, Nabi Shariatifar
Summary: This study aimed to investigate the effect of cinnamon and cocoa on acrylamide formation in cake samples and their carcinogenic and non-carcinogenic risks. The results showed that the concentration of acrylamide was highest in cinnamon cakes and lowest in cocoa cakes. The risk assessment indicated that the ingestion of acrylamide from cake samples was within acceptable limits. Overall, cocoa flavor was found to decrease the concentration of acrylamide in cakes, suggesting the need for regulatory organizations to monitor acrylamide levels in consumer cakes.
Article
Chemistry, Applied
Bingqi Zhu, Xiaoying Xu, Xiaoqing Ye, Fangmei Zhou, Chaodong Qian, Jin Chen, Ting Zhang, Zhishan Ding
Summary: A method was developed to determine acrylamide in Atractylodis Macrocephalae Rhizoma (AMR), revealing a significant increase in acrylamide concentration in AMR after thermal processing, which poses a high health risk.
Review
Food Science & Technology
Iftikhar Ali Khan, Asad Khan, Ye Zou, Zhu Zongshuai, Weimin Xu, Daoying Wang, Ming Huang
Summary: Current evidence suggests a stronger link between the consumption of well-done meat and cancer incidence than 20 years ago. While there are inconsistencies in some studies, most research indicates that frequent consumption of red meat cooked at high temperatures may increase the risk of cancer.
Review
Food Science & Technology
Navneet Kaur, Nigel G. Halford
Summary: This article reviews the formation, factors influencing production, and mitigation measures of toxic contaminants formed during the processing of wheat products, with focus on the role of genetics and agronomy. The article also examines the risk management measures adopted by food safety authorities worldwide.
Article
Health Care Sciences & Services
Dae-Young Kim, Surendra Krushna Shinde, Saifullah Lone, Ramasubba Reddy Palem, Gajanan Sampatrao Ghodake
Summary: COVID-19, a newly emerged respiratory disease caused by SARS-CoV-2, has led to a global pandemic with significant impacts on health and economies. Despite a lower case fatality ratio compared to other coronaviruses, it has a higher transmissibility rate, resulting in a constant rise in global infections. Efforts are being made to enhance risk mitigation strategies and containment interventions to suppress future pandemic crises and improve global coordination in responding to such outbreaks.
JOURNAL OF PERSONALIZED MEDICINE
(2021)
Article
Food Science & Technology
L. Duedahl-Olesen, A. S. Wilde, M. P. Dagnaes-Hansen, A. Mikkelsen, P. T. Olesen, K. Granby
Summary: Research shows that table olive products and domestic heating of olives can potentially contribute to the intake of the probable carcinogen acrylamide, with factors such as water activity of olives and heating temperature affecting the final acrylamide concentration.
Article
Nutrition & Dietetics
Reina Elisabeth Vellinga, Matthijs Sam, Hans Verhagen, Lea Sletting Jakobsen, Gitte Ravn-Haren, Minami Sugimoto, Duarte Torres, Ryoko Katagiri, Beate Julie Thu, Kit Granby, Jeljer Hoekstra, Elisabeth Helena Maria Temme
Summary: The consumption of seaweed foods has both potential benefits and risks to human health. This study evaluated the impact of substituting regular foods with seaweed foods on nutritional quality (iodine and sodium) and food safety (arsenic, cadmium, lead, and mercury). The results showed that moderate seaweed consumption had no adverse effects on sodium intake and exposure to contaminants. However, high consumption of seaweed foods increased iodine intake and arsenic exposure.
FRONTIERS IN NUTRITION
(2022)
Article
Chemistry, Applied
Khanh Hoang Nguyen, Arvid Fromberg, Lene Duedahl-Olesen, Tue Christensen, Kit Granby
Summary: The study found that vegetable crisps contain higher levels of MCPDE, GEs, and acrylamide compared to traditional potato crisps, with acrylamide levels exceeding the European Commission's standard. There is a potential health risk for exposure to acrylamide through consumption of crisps in all age groups.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Chemistry, Applied
Khanh Hoang Nguyen, Rikke Holm Nielsen, Mohammad Amin Mohammadifar, Kit Granby
Summary: Investigation into the formation of acrylamide in oven baked sweet potato and carrot fries found that high levels of acrylamide were present when prepared at high temperatures and for a long time. Consumption of these fries may pose health risks, and blanching and immersion in acetic acid before preparation can greatly reduce acrylamide formation.
Article
Food Science & Technology
Yeison Fernando Barrios -Rodriguez, Nelson Gutierrez-Guzman, Claudia Milena Amorocho-Cruz, Franco Pedreschi, Maria Salome Mariotti Celis
Summary: The integrated effect of yeast inoculation and modification of roasting parameters can reduce the levels of acrylamide and hydroxymethylfurfural in roasted coffee, while preserving the bioactive compounds.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Agnieszka A. Niklas, Grethe Iren A. Borge, Rune Rodbotten, Ingunn Berget, Mette H. B. Muller, Susan S. Herrmann, Kit Granby, Bente Kirkhus
Summary: Nitrite derivatives react with endogenous precursors forming N-nitrosamines associated with colorectal cancer. This study investigated the formation of N-nitrosamines in sausage during processing and in vitro digestion after adding sodium nitrite and/or spinach emulsion. The results showed that spinach emulsion did not affect nitrite content, while levels of N-nitrosamines increased with the amount of sodium nitrite added, and further formation of volatile N-nitrosamines was observed during roasting and digestion.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Migdalia Arazo-Rusindo, Geraldine Reano, Francisco Perez-Bravo, Oscar Castillo-Valenzuela, Sergio Benavides-Valenzuela, Rommy N. Zuniga, Maria Salome Mariotti-Celis
Summary: The Complementary Food Program for the Elderly in Chile aims to address micronutrient deficiencies by providing fortified foods. However, the current products are not well-received by the elderly and do not effectively increase micronutrient levels. To improve this, the lentil soup was redesigned to enhance bioaccessibility and sensory characteristics. Encapsulation of iron dispersions and calcium/vitamin D3 emulsions significantly increased bioaccessibility, and addition of extruded flours improved taste and texture. The redesigned soup showed improved nutritional and sensory quality, but further studies are needed to confirm micronutrient bioavailability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Nutrition & Dietetics
Javiera D'andurain, Vanessa Lopez, Migdalia Arazo-Rusindo, Caterina Tiscornia, Valeria Aicardi, Layla Simon, Maria Salome Mariotti-Celis
Summary: Advanced chronic kidney disease (CKD) stages lead to increased inflammation and oxidative stress. Renal hemodialysis (HD) is not efficient in controlling inflammation in stage 5 CKD patients. However, regular curcumin consumption has been shown to reduce inflammation and oxidative stress in chronic disease patients, suggesting its potential benefits for HD patients. This review examines the effects of curcumin intake on inflammation and oxidative stress in HD patients, focusing on the mechanisms and consequences of HD and curcumin consumption. While including curcumin as a dietary supplement has shown to control inflammation in HD patients, the optimal dosage and administration method are still uncertain. Further research on curcumin bioaccessibility is needed to design effective oral administration vehicles. This information will contribute to future nutritional interventions that evaluate the efficacy of curcumin supplementation in HD diet therapy.
Article
Food Science & Technology
Michaela Lerch, Romy Fengler, Gina-Reine Mbog, Khanh Hoang Nguyen, Kit Granby
Summary: Per-and polyfluorinated alkyl substances (PFAS) can migrate from food contact materials (FCMs) into food, leading to human dietary exposure. It is important to identify and minimize the potential exposure pathways of these chemicals in order to mitigate health risks. However, current risk assessment procedures often only consider the final concentration of PFAS in food, without distinguishing the contribution of migration.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Agronomy
Diego Garcia-Rios, Juan E. Alvaro, Maria Elvira Zuniga, David Campos, Ana Aguilar-Galvez, Maria Salome Mariotti-Celis, Franco Pedreschi, Romina Pedreschi
Summary: Colored potatoes have unique nutritional and health properties, but their potential for acrylamide formation during processing is unpredictable. This study investigated the impact of cultivation season and cold storage on the chemical composition and acrylamide levels in colored potatoes from Chile. Results showed that the amount of reducing sugars increased with cold storage and the phenolic content was higher in the winter season. Acrylamide levels were consistently high and exceeded the regulatory benchmark, necessitating additional measures to reduce its formation.
Article
Environmental Sciences
Claus Asger Lykkebo, Martin Steen Mortensen, Nichlas Davidsen, Martin Iain Bahl, Louise Ramhoj, Kit Granby, Terje Svingen, Tine Rask Licht
Summary: This study investigated the effects of PFOS on the intestinal microbiota in rats, finding that PFOS exposure may disrupt the microbiota composition. However, modulation of the microbiota using vancomycin did not affect the uptake of PFOS.
ENVIRONMENTAL POLLUTION
(2023)
Review
Biochemistry & Molecular Biology
Layla Simon, Migdalia Arazo-Rusindo, Andrew F. G. Quest, Maria Salome Mariotti-Celis
Summary: Mitochondrial dysfunction is a potential target for cancer therapy, and the use of phlorotannins, a type of polyphenol found in brown seaweeds, shows promise as antioxidants and anti-inflammatory and anti-tumorigenic agents. Dieckol and phloroglucinol, specific phlorotannins, promote mitochondrial depolarization and apoptosis, while suppressing pro-tumorigenic, -inflammatory, and -angiogenic signaling pathways. However, the instability of these compounds calls for encapsulation techniques for oral delivery.
Article
Biochemistry & Molecular Biology
Nils Leander Huaman-Castilla, Nicolas Gajardo-Parra, Jose R. Perez-Correa, Roberto I. Canales, Maximiliano Martinez-Cifuentes, Gabriela Contreras-Contreras, Maria Salome Mariotti-Celis
Summary: Deep eutectic solvents (DES) have shown effectiveness in extracting polyphenols under normal atmospheric conditions, but their performance in hot pressurized liquid extraction (HPLE) needs further investigation. In this study, various water/DES and water/hydrogen bond donors (HBDs) mixtures were tested for extracting specific polyphenol families from Carmenere grape pomace using atmospheric solid liquid extraction (ASLE) and HPLE. The results showed that HBDs such as ethylene glycol and glycerol outperformed DES in both atmospheric and pressurized extractions. High-pressure HPLE had significant improvements in polyphenol recovery compared to ASLE. Scanning electron microscopy analysis indicated that high pressures helped to collapse the plant matrix and facilitate polyphenol release.
Article
Food Science & Technology
Nils Leander Huaman-Castilla, Cecilia Copa-Chipana, Luis Omar Mamani-Apaza, Olivia Magaly Luque-Vilca, Clara Nely Campos-Quiroz, Franz Zirena-Vilca, Maria Salome Mariotti-Celis
Summary: This study evaluates the use of isopropanol as a low-cost solvent for recovering polyphenols from discarded blueberries. The results show that using high concentrations of isopropanol and high temperatures leads to the highest content of polyphenols and antioxidant capacity. Additionally, using 30% water-isopropanol mixture improves the yield and removal of reducing sugars.