Acrylamide in Food Products: A Review

R, Krishnakumar T Visvanathan

doi:10.4172/2157-7110.1000344

Cited by 53 publications

(32 citation statements)

References 148 publications

(154 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…[20][21][22][23] In addition electric fields can also lower fouling through electrophoresis or electrolysis of water. [11][12][13][14][15] Reduction of the powder particles size is possible, as micro-powders of different polymers are commercially available and will lead to a smaller pore size, thinner membranes and, therefore, for microfiltration applications in different ranges. This research showed a simple, cost-effective way to produce permeable, electrically conductive structures from nanocomposite powder particles.…”

Section: Resultsmentioning

confidence: 99%

“…Amongst other approaches, an electrical field is applied to enhance flux and reduce the fouling process in electrofiltration through electrophoresis and electro-osmosis. [11][12][13][14][15] In many cases, an electrically nonconductive membrane on a support structure is mounted in front of an electrical cathode to repel and move negatively charged particles and molecules. [16,17] Electrically conductive membranes are an interesting option to function as cathode and, therefore, allow for simpler and more compact membrane module constructions.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Solvent-Free Preparation of Electrically Conductive Polyetherimide Membranes Using Carbon Nanotubes

Otto

Handge

Aschenbrenner

et al. 2015

Macromol. Mater. Eng.

View full text Add to dashboard Cite

A chemical‐free option to reduce membrane fouling is the use of electrical fields for membranes. To maximize the strength of the electric field in compact membrane module constructions, electrically conductive membranes are preferred to only conductive supports. Conductive, porous membranes are sintered from polyetherimide powder particles that are surface‐covered with multi‐walled carbon nanotubes (MWCNT). The fusion of the surface‐covered particles forms a conductive MWCNT network in the composite, with a large number of inter‐MWCNT contacts. Membranes with a high specific electrical conductivity of up to 2.28 Sm−1 at a concentration of 3.0 wt% MWCNT are produced in an adapted sintering process. The sintering behavior of decorated particles depends on the coverage of the polymer particles with MWCNT.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Solvent-Free Preparation of Electrically Conductive Polyetherimide Membranes Using Carbon Nanotubes

Otto

Handge

Aschenbrenner

et al. 2015

Macromol. Mater. Eng.

View full text Add to dashboard Cite

show abstract

“…The formation of acrolein and acrylic acid through the dehydration of fats when heated at high temperature has been proposed as another mechanism of ACR formation [6,14]. The studies of Becalski et al [19] also indicated that ACR can be formed along with ammonia from Figure 2.…”

Section: Formation Of Acrylamidementioning

confidence: 83%

“…For over a decade since its discovery, several studies have been published in the literature on its formation, presence in various food products and toxicity in different parts of the world [1,[4][5][6]. In contrast, there is a dearth of information on its incidence and prevalence in Africa.…”

Section: Introductionmentioning

confidence: 99%

Mitigation of Acrylamide in Foods: An African Perspective

Adebo¹,

AdeyinkaAdebiyi²,

Gbashi³

et al. 2017

Acrylic Polymers in Healthcare

View full text Add to dashboard Cite

Acrylamide (ACR) is a possible human carcinogen, with neurotoxic properties. It is a heatgenerated food toxicant particularly found in carbohydrate-rich foods. Its occurrence is of global concern and constitutes a major challenge to food safety, due to its presence in several thermally processed foods worldwide. Since its discovery, ACR has been recognized as one of the most widely investigated heat-induced food contaminant, and several reports on its formation and occurrence since its discovery have been reported. However, information on the extent of ACR occurrence in foods consumed in different parts of Africa is rather too limited. This is particularly a concern considering that most carbohydrate-based foods, subjected to varying degrees of thermal processing, are consumed as staple diets almost on daily basis in the continent. As such, African populations may be exposed to high levels of ACR daily. Thus, this chapter covers the formation, occurrence and health impact of ACR in foods. It further summarizes previous studies looking at ACR reduction and mitigation strategies, especially those that may be applicable in the continent. Adequate sensitization of the populace about the prevention of ACR as a food contaminant is essential to ensure the safety of heat-processed carbohydrate-rich foods in the continent.

show abstract

“…Effect of water also plays a role in acrylamide formation. [12] When the food is cooked at very high temperatures, it tends to lose its moisture content. The moisture content between 0.4 to 0.7 is the range where there is acrylamide activity observed.…”

Section: Effect Of Ph Water and Fermentation On The Acrylamide Contentmentioning

confidence: 99%

Study of the action of lactic acid bacteria on acrylamide in food products

Surana

Singh

Manokaran

et al. 2018

Preprint

View full text Add to dashboard Cite

The aim of this study is to extract Lactic acid bacteria (LAB) and test its effect on starchy food products. We extracted LAB as it is GRAS (Generally Recognised As Safe) and is abundantly present in probiotics like curd. After extraction of LAB colonies and were tested for its effect on foods rich in acrylamide content. Acrylamide formation is studied by the maillard reaction. Acrylamide is found in food products which have been subjected to very high temperatures. The application of LAB to remove many mutagens, by using the binding mechanism was assessed for acrylamide. When this acrylamide degrades it produces toxic gases like ammonia, hydrogen and carbon monoxide. Asparagine is an important precursor to acrylamide formation. So in foods containing free asparagine group with reducing sugars will form acrylamide. We used liquid chromatography to determine the presence of acrylamide in the food product. Acrylamide content in the body is responsible for various mutations at the genomic level thereby, leading to cancers like colon, breast. It also leads to neural damages and is directly linked to Alzhimers disease. This study concludes the beneficial effects of consuming probiotics and suggests a way to reduce the acrylamide formation in food products.

show abstract

Acrylamide in Food Products: A Review

Cited by 53 publications

References 148 publications

Solvent-Free Preparation of Electrically Conductive Polyetherimide Membranes Using Carbon Nanotubes

Solvent-Free Preparation of Electrically Conductive Polyetherimide Membranes Using Carbon Nanotubes

Mitigation of Acrylamide in Foods: An African Perspective

Study of the action of lactic acid bacteria on acrylamide in food products

Contact Info

Product

Resources

About