Article
Chemistry, Applied
Matthew Knight, Simon McWilliam, Sarah Peck, Georgios Koutsidis, Gemma Chope, Ian Puddephat, Bronislaw Wedzicha
Summary: The study investigated the impact of potato tuber composition, frying time, and temperature on the formation of acrylamide in potato chips, providing a mathematical model for its kinetics. The results showed that fructose-dependent reaction contributes significantly more acrylamide compared to the glucose reaction, with the chemical reactions being in their initial rate phase during the frying process.
Review
Chemistry, Multidisciplinary
Agnieszka Tajner-Czopek, Agnieszka Kita, Elzbieta Rytel
Summary: The reduction of toxic acrylamide content in potato snacks is crucial due to its negative effects on human health. Manufacturers are searching for solutions while scientists continue to research ways to reduce or eliminate the presence of acrylamide in products.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Iwona Gieleci, Hanna Mojska
Summary: This study analysed the acrylamide content in potato products from nationwide monitoring studies conducted between 2004 and 2020, and found a significant downward trend in acrylamide level over 17 years. Potato crisps had the highest acrylamide content, followed by French fries from bars and restaurants, and pre-fried frozen semi-finished products. The study also highlighted the need for both potato product manufacturers and lawmakers to take effective measures to reduce acrylamide in food.
Review
Food Science & Technology
Alka Kumari, Bhaswati Bhattacharya, Tripti Agarwal, Vijay Paul, S. Chakkaravarthi
Summary: Acrylamide, a harmful substance found in potato-based products, has been linked to cancer and poses a significant food safety threat. This review examines recent research on acrylamide formation mechanisms, dietary intake, toxicity, and strategies to reduce its presence in the food supply chain, focusing on the safety of potato-based products.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Wilson Roberto Baron Cortes, Sandra Milena Vasquez Mejia, Hector Suarez Mahecha
Summary: Acrylamide, a potential carcinogen, was found in high levels in food samples in Colombia, posing a public health concern for the population in Bogota. Exposure values indicate the need for further investigation and monitoring of acrylamide levels in food.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Food Science & Technology
Francesca Bruno, Moira Ledbetter, Ben Davies, Keith Sturrock, Ged McNamara, Gary Montague, Alberto Fiore
Summary: The paper investigates the effects of using spearmint essential oil (MEO) to control sprouts on the quality and acrylamide formation in potato crisps. The results show that treating potatoes with MEO reduces the amount of reducing sugars and consequently lowers the acrylamide content in the crisps. The findings support the safe and effective use of MEO to control sprouting in stored potatoes destined for the processing market.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Plant Sciences
Diem Nguyen Phuoc Ly, Sadia Iqbal, John Fosu-Nyarko, Stephen Milroy, Michael G. K. Jones
Summary: CRISPR-Cas9 technology was used to edit the VInv and AS1 genes of potato cultivars Atlantic and Desiree, resulting in reduced accumulation of reducing sugars and production of asparagine after cold storage. This led to the production of healthier processed potato products with lower acrylamide content.
Article
Food Science & Technology
Francesco Esposito, Agata Nolasco, Francesco Caracciolo, Salvatore Velotto, Paolo Montuori, Raffaele Romano, Tommaso Stasi, Teresa Cirillo
Summary: Acrylamide, a toxicant found in high-temperature cooked foods, can lead to potential carcinogenic exposure for infants. Delaying the introduction of baked products into the diet of weaned infants is recommended to reduce the risk of carcinogenic exposure.
Article
Food Science & Technology
Anupama Bose, Paramita Bhattacharjee
Summary: The presence of toxic compounds in fried products can be reduced by various combination treatments, which also improve the sensory quality of the products. The optimized conditions include blanching at 70 degrees C for 20 min, addition of 2% L-proline to pre-treated potato slices, and deep-frying in DVCO under modified frying conditions (140 degrees C, 5 min).
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Nutrition & Dietetics
Michelle Ting Yun Yeo, Xinyan Bi, Christiani Jeyakumar Henry
Summary: In Singapore, the average acrylamide content in Indian snacks is higher than Malay and Chinese snacks. The levels of acrylamide in these snacks are mainly influenced by processing methods and the use of acrylamide-inducing raw materials. Snacks of the same type made by different manufacturers contain varying levels of acrylamide, suggesting the potential for reducing acrylamide content in these snacks.
FRONTIERS IN NUTRITION
(2021)
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
Food Science & Technology
Hao Zhang, Antonio Dario Troise, Shangde Sun, Vincenzo Fogliano
Summary: Plant food by-products such as black currant pomace and red cabbage waste have been studied for their impact on the formation of Maillard reaction and lipid oxidation products in potato-based fried crisps. The water-insoluble fractions of these by-products were found to significantly reduce the formation of acrylamide and 5-hydroxymethylfurfural. On the other hand, the addition of black currant pomace and red cabbage waste promoted the formation of these compounds. Furthermore, all four ingredients inhibited the accumulation of certain processing contaminants.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Environmental Sciences
Borja Peris-Camarasa, Olga Pardo, Sandra F. Fernandez, Pablo Dualde, Clara Coscolla
Summary: AA is a potentially carcinogenic chemical compound found in processed foods and tobacco smoke. It is primarily eliminated from the body through urine, and its metabolites serve as biomarkers for exposure. The study found that smoking and consumption of fried potato products, biscuits, and pastries were significant predictors of AA exposure.
ENVIRONMENTAL POLLUTION
(2023)
Article
Chemistry, Applied
Sofia Almeida Costa, Daniela Correia, Catarina Carvalho, Sofia Vilela, Milton Severo, Carla Lopes, Duarte Torres
Summary: This study aims to estimate acrylamide dietary exposure of the Portuguese population and its associated factors. The results showed that men, smokers, and individuals with higher education were at a higher risk of exposure to acrylamide. Additionally, bread and coffee were the main food sources of acrylamide exposure for the Portuguese population.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2022)
Article
Food Science & Technology
Katherine E. Hurst, Louise Hewson, Ian D. Fisk
Summary: Successful strategies for reducing salt content while maintaining taste perception and consumer acceptance require adherence to physicochemical design rules. This study validated these rules by using model salts on unsalted potato crisps and achieved a 30% salt reduction without compromising taste perception and consumer acceptance.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Environmental Sciences
Francesco Esposito, Jonathan Squillante, Agata Nolasco, Paolo Montuori, Pasquale Giuseppe Macri, Teresa Cirillo
Summary: Acrylamide (AA) is a neurotoxic, genotoxic, and carcinogenic compound developed during heating at high temperatures. Foods such as potatoes, biscuits, bread and coffee are the main foodstuffs containing AA. Cigarette smoke may be a significant additional source of exposure. The study aimed to evaluate the AA content in conventional cigarettes (CC) and heated tobacco products (HTP) and its resulting exposure through their use. Overall, the results confirmed that CC are a significant source of AA, and its levels were five times higher than in HTP.
ENVIRONMENTAL RESEARCH
(2022)
Article
Environmental Sciences
Marcello Scivicco, Agata Nolasco, Luigi Esposito, Andrea Ariano, Jonathan Squillante, Francesco Esposito, Teresa Cirillo, Lorella Severino
Summary: The Covid-19 lockdown resulted in reduced pollution emissions and had a significant impact on the occurrence of heavy metals in the environment, as assessed through biomonitoring using bees and bee products. The levels of heavy metals were found to be lower during the lockdown period compared to the times after restrictions were lifted. The study highlights the reliability of Apis mellifera and other bee products as alternative tools for assessing environmental pollution.
ENVIRONMENTAL POLLUTION
(2022)
Article
Green & Sustainable Science & Technology
Agata Nolasco, Jonathan Squillante, Salvatore Velotto, Giovanni D'Auria, Pasquale Ferranti, Gianfranco Mamone, Maria Emanuela Errico, Roberto Avolio, Rachele Castaldo, Teresa Cirillo, Francesco Esposito
Summary: This study characterizes coffee silverskin and finds that it has a high nutritional profile, low levels of contaminants, and potential applications in the food and healthcare industries. It also explores the morphological and structural properties of coffee silverskin, revealing its potential as a filler for biocomposite materials.
JOURNAL OF CLEANER PRODUCTION
(2022)
Article
Food Science & Technology
Agata Nolasco, Jonathan Squillante, Francesco Esposito, Salvatore Velotto, Raffaele Romano, Maria Aponte, Antonella Giarra, Maria Toscanesi, Emma Montella, Teresa Cirillo
Summary: The coffee supply chain generates a large amount of waste, including coffee silverskin (CS), which has potential as a food ingredient. This study assessed the presence of contaminants in CS and the associated risks. The results showed that CS had a low presence of contaminants and did not pose a risk for consumption. This supports the safe use of CS in functional foods.
Article
Environmental Sciences
Jonathan Squillante, Marcello Scivicco, Andrea Ariano, Agata Nolasco, Francesco Esposito, Nunzio Antonio Cacciola, Lorella Severino, Teresa Cirillo
Summary: This study aimed to measure the content of phthalic acid esters (PAEs) in fish gills and muscles, determine the dietary exposure to PAEs through fish consumption, and provide a preliminary insight into microplastics (MPs) pollution in the Campania coast of Italy. The analysis was conducted using solid-phase extraction (SPE), gas chromatography-mass spectrometry (GC-MS), and Fourier-transform infrared (FTIR) microscopy. The results showed higher bioaccumulation of PAEs in Mullus barbatus, higher concentration in gills than muscles, and the presence of MPs in gill samples of Mugil cephalus. The study also revealed a low carcinogenic risk from fish consumption, with a potential risk for cancer development in toddlers. Overall, this study sheds light on PAEs pollution in the Tyrrhenian Sea, the distribution of PAEs in fish, and the potential risk to consumers, while also providing data on MPs pollution for future studies.
ENVIRONMENTAL POLLUTION
(2023)
Article
Food Science & Technology
Maria Aponte, Francesco Esposito, Giuseppina Sequino, Giuseppe Blaiotta, Francesca De Filippis
Summary: The popularity of homebrewed beers has surged in recent years, but this type of product is highly susceptible to microbial deterioration. A study analyzed the microbiotic characteristics of twelve homemade beers, revealing defects or stuck fermentation in some samples. Based on chemical and microbiological outcomes, only one out of the twelve beers was considered acceptable, and concerns were raised about the safety of the final products due to microbial contamination.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Chemistry, Applied
Marcello Scivicco, Jonathan Squillante, Salvatore Velotto, Francesco Esposito, Teresa Cirillo, Lorella Severino
Summary: This study quantified heavy metals and essential elements in honey from the Campania region of Italy and assessed the carcinogenic and non-carcinogenic risks associated with honey ingestion. The results showed no significant differences among different areas of honey, but all three groups had potential carcinogenic risks for nickel, chromium, and arsenic, especially toddlers.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Food Science & Technology
Salvatore Velotto, Jonathan Squillante, Agata Nolasco, Raffaele Romano, Teresa Cirillo, Francesco Esposito
Summary: This study evaluated the concentration of DEHP and DBP in coffee powder and beverages, and assessed their migration from different packaging and machines. The results showed higher levels of DEHP in coffee beverages extracted by a professional machine than in coffee powder. However, the levels of PAEs did not exceed the specific migration limits, and exposure to PAEs from coffee beverages was low, indicating that coffee can be considered a safe beverage in terms of PAE exposure.
Review
Food Science & Technology
Lucrezia Borriello, Marcello Scivicco, Nunzio Antonio Cacciola, Francesco Esposito, Lorella Severino, Teresa Cirillo
Summary: Plastic production has grown rapidly, leading to the formation of microplastics. These microplastics are bioavailable to many organisms and can reach humans through the food chain. In addition to the risks from ingesting microplastics themselves, there are also risks associated with the substances they carry and the additives added to plastics. Bioaccumulation and biomagnification can cause cumulative exposure effects for organisms at the top of the food chain and humans. The potential adverse effects of this emerging contaminant are still unclear.
