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Occurrence of acrylamide in selected foods and mitigation options.
Food Addit Contam. 2007; 24 Suppl 1:13-25.FA

Abstract

Acrylamide reduction in certain food products is an important issue for both the food industry and academic research institutions. The present paper summarises past and current research on the occurrence and reduction of acrylamide in potatoes, bakery products, almonds, olives and dried fruit. In potatoes, the control of reducing sugars, process temperature and moisture is imperative to limit acrylamide formation. In bakery products, free asparagine and the type of baking agent largely determine acrylamide formation and present the starting points for reduction. The application of asparaginase is promising in this respect because it acts only on the key precursor, asparagine, whereby the product character remains unchanged. The baking agent NH4HCO3 promotes acrylamide formation in sweet bakery but its replacement by NaHCO3 effectively decreases acrylamide concentrations. Temperature and free asparagine are the key factors for acrylamide formation in roasted almonds. Olives and dried fruit may contain acrylamide and large amounts of acrylamide can be formed upon heating these products, a phenomenon which needs further investigation.

Authors+Show Affiliations

Institute of Food Science and Nutrition, 8092 Zurich, Switzerland.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Review

Language

eng

PubMed ID

17687696

Citation

Amrein, Thomas M., et al. "Occurrence of Acrylamide in Selected Foods and Mitigation Options." Food Additives and Contaminants, vol. 24 Suppl 1, 2007, pp. 13-25.
Amrein TM, Andres L, Escher F, et al. Occurrence of acrylamide in selected foods and mitigation options. Food Addit Contam. 2007;24 Suppl 1:13-25.
Amrein, T. M., Andres, L., Escher, F., & Amadò, R. (2007). Occurrence of acrylamide in selected foods and mitigation options. Food Additives and Contaminants, 24 Suppl 1, 13-25.
Amrein TM, et al. Occurrence of Acrylamide in Selected Foods and Mitigation Options. Food Addit Contam. 2007;24 Suppl 1:13-25. PubMed PMID: 17687696.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Occurrence of acrylamide in selected foods and mitigation options. AU - Amrein,Thomas M, AU - Andres,Luca, AU - Escher,Felix, AU - Amadò,Renato, PY - 2007/9/22/pubmed PY - 2008/1/15/medline PY - 2007/9/22/entrez SP - 13 EP - 25 JF - Food additives and contaminants JO - Food Addit Contam VL - 24 Suppl 1 N2 - Acrylamide reduction in certain food products is an important issue for both the food industry and academic research institutions. The present paper summarises past and current research on the occurrence and reduction of acrylamide in potatoes, bakery products, almonds, olives and dried fruit. In potatoes, the control of reducing sugars, process temperature and moisture is imperative to limit acrylamide formation. In bakery products, free asparagine and the type of baking agent largely determine acrylamide formation and present the starting points for reduction. The application of asparaginase is promising in this respect because it acts only on the key precursor, asparagine, whereby the product character remains unchanged. The baking agent NH4HCO3 promotes acrylamide formation in sweet bakery but its replacement by NaHCO3 effectively decreases acrylamide concentrations. Temperature and free asparagine are the key factors for acrylamide formation in roasted almonds. Olives and dried fruit may contain acrylamide and large amounts of acrylamide can be formed upon heating these products, a phenomenon which needs further investigation. SN - 0265-203X UR - https://www.unboundmedicine.com/medline/citation/17687696/Occurrence_of_acrylamide_in_selected_foods_and_mitigation_options_ L2 - https://medlineplus.gov/foodborneillness.html DB - PRIME DP - Unbound Medicine ER -