A comprehensive review on minimizing acrylamide in foods: rethinking ingredients, process tweaks, culinary techniques, and advanced analysis

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Measurement and Characterization Pub Date : 2024-11-04 DOI:10.1007/s11694-024-02931-x

K. Vidhya, S. Parveen, P. Rajkumar, R. Arulmari, Kumari Nisha, R. Pandiselvam

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Abstract

Acrylamide (AA) is a deleterious compound produced in starchy foods cooked at high temperatures. It is formed primarily due to the combined reaction of amino acid asparagine and sugars during heating processes such as cooking, baking and roasting. AAs create harmful health effects, and an increased risk of cancer. AA containment is integral part to reduce dietary exposure, but balanced with maintaining the desired sensory qualities and food safety. This review surface out the chemistry of AA formation, factors affecting it, toxicity data, regulatory limits, and strategies for mitigation. It further examines various analytical techniques, including chromatography and innovative methods, emphasizing their sensitivity, specificity, and rapid detection capabilities for acrylamide. Key approaches include modifying recipes, controlling cooking conditions, and exploring new nonthermal processing technologies. Each type of food presents unique mitigation challenges and may demand combined and tailored strategies rather than a one-size-fits-all solution.

Graphical abstract

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关于尽量减少食品中丙烯酰胺含量的全面综述：重新思考配料、工艺调整、烹饪技术和高级分析

丙烯酰胺（AA）是高温烹饪的淀粉类食物中产生的一种有害化合物。它主要是由于氨基酸天冬酰胺和糖在烹饪、烘烤和烘焙等加热过程中发生反应而形成的。AA 会对健康产生有害影响，并增加患癌症的风险。控制 AA 是减少膳食摄入量不可或缺的一部分，但同时也要兼顾保持所需的感官品质和食品安全。本综述介绍了 AA 形成的化学过程、影响因素、毒性数据、法规限制和缓解策略。它进一步研究了各种分析技术，包括色谱法和创新方法，强调了它们对丙烯酰胺的灵敏度、特异性和快速检测能力。主要方法包括修改食谱、控制烹饪条件和探索新的非热加工技术。每种类型的食品都面临着独特的缓解挑战，可能需要采取综合的、量身定制的策略，而不是 "一刀切 "的解决方案。

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.