Progress towards the production of potatoes and cereals with low acrylamide-forming potential

Adding pulse flours to cereal‐based snacks and bakery products: An overview of free asparagine quantification methods and mitigation strategies of acrylamide formation in foods

“…The growing environment also plays a significant role in free ASN formation. Various environmental factors—precipitation, heat, drought, soil water retention, solar radiation, and disease stress—can influence the concentration of free ASN in crops, such as wheat, barley, and rye (Halford et al., 2022; Khaneghah et al., 2022). Therefore, understanding the environmental conditions’ effects on free ASN accumulation is crucial for implementing strategies to minimize acrylamide formation during food processing.…”

“…Acrylamide formation is temperature dependent and occurs at temperatures above 120 • C. Therefore, it is not naturally found in raw or boiled food (Khaneghah et al, 2022;Trevisan et al, 2023b), and acrylamide concentration can be exceptionally low (<5 μg/kg) in unheated foods (Tareke et al, 2002). The Maillard reaction will not be reviewed in detail here: suffice it to say that it is a complex reaction series that occurs in food ingredients containing free amino acids and reducing sugars during the thermal processing (Halford et al, 2022). The ASN α-amino group reacts with the reducing sugars' carbonyl group to form an intermediate product-a Schiff base-which undergoes decarboxylation to form a decarboxylated Schiff base (Rifai & Saleh, 2020).…”

“…By monitoring the levels of free ASN through agronomic practices, farmers can reduce acrylamide formation while saving on fertilization costs (Xie, 2022). Although promoting nitrogen (N) fertilization enhances grain protein content and total free amino acids in plants, the application of N fertilizer has also been associated with promoting acrylamide formation during the processing at high temperatures due to increased ASN levels in crops owing to upregulation of ASN synthetase gene expression (Halford et al., 2022; Žilić et al., 2022). Besides, sulfur (S) fertilizer also plays a key role in influencing the formation of free ASN in crops.…”

“…Plant breeding can lead to crop varieties with reduced levels of ASN, while biotechnology techniques, such as genetic engineering and genome editing, can modify crops to lower their acrylamide‐forming potential. Researchers have identified wheat varieties with lower levels of reducing sugars and ASN (Halford et al., 2022). The RNA interference technique has silenced genes involved in ASN biosynthesis in wheat, reducing acrylamide levels.…”

Mitigation of acrylamide formation in fried potato

“…Then the Center for Food Safety and Applied Nutrition classified acrylamide as carcinogenic and neurotoxic to humans [2], where acrylamide double bond is an electrophilic centre, and consequently it can easily react with nucleophilic groups, consequently, it is possible to covalently bond in vivo to cellular nucleophiles [3]. Moreover, acrylamide has been found to be readily absorbed by the skin and mucosa and diffuse strongly into tissues and fetus [4]. This acrylamide was thought to be formed in foods as a result of reaction between asparagine (an amino acid) and carbonylcontaining compound such as reducing sugars at higher temperatures and low moisture conditions, via Schiff base formation, followed by decarboxylation and imine elimination, such mechanism was confirmed by using of isotopic substitution [5].…”