Acrylamide in Soybean Products, Roasted Nuts, and Dried Fruits

Žilić, Slađana

doi:10.1016/b978-0-12-802832-2.00010-3

Cited by 7 publications

(4 citation statements)

References 52 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Mixed nuts had the highest mean concentration of acrylamide at 75.7 µg/kg. These are mostly almond-based, which is consistent with reports of almonds being richer in asparagine and sucrose contents [ 52 ]. Other nut varieties like chestnuts, peanuts, cashew, and walnuts contained lower mean acrylamide concentrations, (19.7 to 46.0 µg/kg).…”

Section: Resultssupporting

confidence: 90%

See 1 more Smart Citation

Occurrence and Dietary Exposure to Acrylamide from Foods Consumed within and outside Main Meals in Singapore

Yu¹,

Shen²,

Lim³

et al. 2023

Foods

View full text Add to dashboard Cite

This study investigated the influence of ‘snackification’ in Singaporean diets, leading to increased dietary acrylamide exposure. Acrylamide concentrations in commonly consumed foods within and outside the main meals were measured using liquid chromatography with tandem mass spectrometry (LC-MS/MS). High acrylamide concentrations were detected in vegetables cooked at high temperatures (ranging from 0.5 to 478.4 µg/kg) and potato-based crackers and chips (ranging from 81.8 to 2095.8 µg/kg). The estimated total dietary exposure for the Singapore population was 0.165 µg/kg bw/day for general consumers and 0.392 µg/kg bw/day for high consumers (95th percentile). The acrylamide exposure from outside main meals was nearly equivalent to that from within the main meals. The calculated margins of exposure (MOE) were below 10,000, indicating potential human health concern. These findings highlight the need for industry practices and consumer advisories to reduce acrylamide exposure from foods consumed both within and outside main meals.

show abstract

Section: Resultssupporting

confidence: 90%

“…Nuts are nutrient-rich, energy-dense foods with beneficial unsaturated fatty acids. However, they also contain acrylamide precursors like asparagine and reducing sugars, which differ across nut varieties [ 52 ]. Acrylamide primarily forms during roasting in nut processing.…”

Section: Resultsmentioning

confidence: 99%

Occurrence and Dietary Exposure to Acrylamide from Foods Consumed within and outside Main Meals in Singapore

Yu¹,

Shen²,

Lim³

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…[38], Ayşegül Ç [39], Slađana Ž. [40], Marta M, and Francisco J.M. [41], Fang C., et al [42], Anna S-R, and Magdalena S [43], Alfredo M., et al [44], and Eduardo J. Guerra-Hernández and [45]…”

Section: Acrylamide In Food Productsmentioning

confidence: 98%

Formation of Acrylamide Compounds in Food Products from Maillard Reactions: A Review Article

Zulhaq Paradiman,

Tahir,

Dirpan

2024

BIO Web Conf.

View full text Add to dashboard Cite

The process of heat treatment is commonly used in food processing to improve colour, flavour, nutrition, and safety from microorganisms, while also reducing the potential of toxic chemical risks. However, researchers have identified a potential risk associated with the Maillard reaction in food products that occurred during in food heating process. The Maillard reaction occurs in three stages: the initial stage (such as in milk and UHT milk), the intermediate stage (as in lager beer and bakery products), and the advanced stage (as in stout beer, coffee, and chocolate). The Maillard reaction is influenced by both physical variables (such as temperature and time of treatment) and chemical variables (including pH, water activity, and substance). Acrylamide is one of the toxic chemical risks that can be formed during the Maillard reaction. This occurs when through the major pathway involving asparagine and carbonyl groups specifically, leading to the formation of N-glycoxyl-asparagine. Additionally, acrylamide can also be formed through oxidized acrolein and lipid oxidation. This review article used online search engines such as ScienceDirect, Google, and ResearchGate as literature research method.

show abstract

“…Acrylamide is classified as a potential carcinogen (Group 2A) in humans. However, little is still known about the levels of acrylamide in different foods and their potential risk [52,53]. The major pathway of acrylamide formation seems to be the Maillard reaction, in particular, in the presence of the amino acid asparagine [54].…”

Section: Acrylamide Formationmentioning

confidence: 99%

Raw Kernels Packaged for Toasting: A Current Challenge for Microwave Technology

Lara

2024

Microwave Technologies - Recent Advances and New Trends and Applications

View full text Add to dashboard Cite

The applications of microwaves for household use and processing at the industrial level have gained immense importance over traditional conduction or convection heating systems. Microwaves can heat and toast raw kernels such as peanuts, maize, hazelnuts, sunflower seeds, cocoa beans, coffee, and other food kernels with a notable decrease in energy consumption and heating time because this technology generates volumetric heating in each kernel with the absorption of the incident energy. However, for raw kernels packaged for toasting, the availability of a continuous or at least intermittent movement device is highly required in microwave ovens. This chapter will briefly discuss the basic principles available in microwave ovens based on the dielectric heating modes. Recent advances and challenges in uniform heating using movement or rotating devices. Also, the pros and cons of applying microwave energy in toasting processing operations will be discussed.

show abstract

Acrylamide in Soybean Products, Roasted Nuts, and Dried Fruits

Cited by 7 publications

References 52 publications

Occurrence and Dietary Exposure to Acrylamide from Foods Consumed within and outside Main Meals in Singapore

Occurrence and Dietary Exposure to Acrylamide from Foods Consumed within and outside Main Meals in Singapore

Formation of Acrylamide Compounds in Food Products from Maillard Reactions: A Review Article

Raw Kernels Packaged for Toasting: A Current Challenge for Microwave Technology

Contact Info

Product

Resources

About