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The role of additives on acrylamide formation in food products: a systematic review.
Crit Rev Food Sci Nutr. 2022 Oct 04 [Online ahead of print]CR

Abstract

Acrylamide (AA) is a toxic substance formed in many carbohydrate-rich food products, whose formation can be reduced by adding some additives. Furthermore, the type of food consumed determines the AA intake. According to the compiled information, the first route causing AA formation is the Maillard reaction. Some interventions, such as reducing AA precursors in raw materials, (i.e., asparagine), reducing sugars, or decreasing temperature and processing time can be applied to limit AA formation in food products. The L-asparaginase is more widely used in potato products. Also, coatings loaded with proteins, enzymes, and phenolic compounds are new techniques for reducing AA content. Enzymes have a reducing effect on AA formation by acting on asparagine; proteins by competing with amino acids to participate in Maillard, and phenolic compounds through their radical scavenging activity. On the other hand, some synthetic and natural additives increase the formation of AA. Due to the high exposure to AA and its toxic effects, it is essential to recognize suitable food additives to reduce the health risks for consumers. In this sense, this study focuses on different additives that are proven to be effective in the reduction or formation of AA in food products.

Authors+Show Affiliations

Students, Scientific Research Center (SSRC), Tehran University of Medical Sciences, Tehran, Iran. Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran.Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran.Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran.Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain.Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain.Faculty of Medicine, University of California, Riverside, Riverside, California, USA.Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain. Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. College of Food Science and Technology, Hebei Agricultural University, Baoding, China.

Pub Type(s)

Systematic Review

Language

eng

PubMed ID

36194060

Citation

Abedini, Amir Hossein, et al. "The Role of Additives On Acrylamide Formation in Food Products: a Systematic Review." Critical Reviews in Food Science and Nutrition, 2022, pp. 1-21.
Abedini AH, Vakili Saatloo N, Salimi M, et al. The role of additives on acrylamide formation in food products: a systematic review. Crit Rev Food Sci Nutr. 2022.
Abedini, A. H., Vakili Saatloo, N., Salimi, M., Sadighara, P., Alizadeh Sani, M., Garcia-Oliviera, P., Prieto, M. A., Kharazmi, M. S., & Jafari, S. M. (2022). The role of additives on acrylamide formation in food products: a systematic review. Critical Reviews in Food Science and Nutrition, 1-21. https://doi.org/10.1080/10408398.2022.2126428
Abedini AH, et al. The Role of Additives On Acrylamide Formation in Food Products: a Systematic Review. Crit Rev Food Sci Nutr. 2022 Oct 4;1-21. PubMed PMID: 36194060.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The role of additives on acrylamide formation in food products: a systematic review. AU - Abedini,Amir Hossein, AU - Vakili Saatloo,Naiema, AU - Salimi,Mahla, AU - Sadighara,Parisa, AU - Alizadeh Sani,Mahmood, AU - Garcia-Oliviera,Paula, AU - Prieto,Miguel A, AU - Kharazmi,Mohammad Saeed, AU - Jafari,Seid Mahdi, Y1 - 2022/10/04/ PY - 2022/10/4/entrez PY - 2022/10/5/pubmed PY - 2022/10/5/medline KW - Acrylamide KW - L-asparaginase KW - food additives KW - polyphenolic compounds SP - 1 EP - 21 JF - Critical reviews in food science and nutrition JO - Crit Rev Food Sci Nutr N2 - Acrylamide (AA) is a toxic substance formed in many carbohydrate-rich food products, whose formation can be reduced by adding some additives. Furthermore, the type of food consumed determines the AA intake. According to the compiled information, the first route causing AA formation is the Maillard reaction. Some interventions, such as reducing AA precursors in raw materials, (i.e., asparagine), reducing sugars, or decreasing temperature and processing time can be applied to limit AA formation in food products. The L-asparaginase is more widely used in potato products. Also, coatings loaded with proteins, enzymes, and phenolic compounds are new techniques for reducing AA content. Enzymes have a reducing effect on AA formation by acting on asparagine; proteins by competing with amino acids to participate in Maillard, and phenolic compounds through their radical scavenging activity. On the other hand, some synthetic and natural additives increase the formation of AA. Due to the high exposure to AA and its toxic effects, it is essential to recognize suitable food additives to reduce the health risks for consumers. In this sense, this study focuses on different additives that are proven to be effective in the reduction or formation of AA in food products. SN - 1549-7852 UR - https://www.unboundmedicine.com/medline/citation/36194060/The_role_of_additives_on_acrylamide_formation_in_food_products:_a_systematic_review_ DB - PRIME DP - Unbound Medicine ER -
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