Effect of Different Roasting Temperatures on Acrylamide Formation of Some Different Nuts

Süvari, Müesser; Okur, Aylin; Öksüz, Ömer

doi:10.9790/2402-1104013843

Cited by 15 publications

(12 citation statements)

References 18 publications

(21 reference statements)

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“…Levels of acrylamide according to Commission Recommendation (EU) 2019/1888 5 should be monitored in roasted nuts. Concentrations of acrylamide in the NF were rather low (maximum of 31 μg/kg) in comparison to other nuts: concentrations in roasted nuts and seeds have been reported to range from 33 to 251 μg/kg (Nematollahi et al, 2020) or from 21 to 271 μg/kg with levels depending on temperature (Süvari et al, 2017).…”

Section: Assessmentmentioning

confidence: 94%

Safety of hydrothermally treated kernels from edible Jatropha curcas L. (Chuta) as a novel food pursuant to Regulation (EU) 2015/2283

Turck¹,

Bohn²,

Castenmiller³

et al. 2022

EFS2

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Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on hydrothermally treated kernels from edible Jatropha curcas (Chuta) as a novel food (NF) pursuant to Regulation (EU) 2015/2283. Although Jatropha curcas is generally considered a toxic plant due to the presence of phorbol esters (PEs), edible varieties exist in Central America. The applicant has developed a breeding programme for an edible cultivar and proposes the kernels from this cultivar as an NF as whole kernels or fragments thereof to be used as a snack or as a food ingredient. Procedures are in place to avoid commingling with non‐edible kernels, with the last steps being the analytical control of PEs concentrations in all produced batches. The Panel considers that the production process of the NF is sufficiently described and that the information provided on the composition of the NF is sufficient for its characterisation. Components of the NF were tested for genotoxicity applying the standard in vitro test battery and no genotoxic concerns have been identified. In a conservative scenario for exposure to PEs from the NF, it was assumed that all kernels contain PEs at the level of detection of the analytical method. When comparing the estimated maximum exposure to PEs with a reference point from a subchronic study in pigs, a margin of exposure ≥ 900 is obtained, which is considered sufficiently large. The presence of anti‐nutritional factors does not pose safety concerns as they are within the ranges found in vegetables. The Panel concludes that the NF is safe under the proposed conditions of use.

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Section: Assessmentmentioning

confidence: 94%

Safety of hydrothermally treated kernels from edible Jatropha curcas L. (Chuta) as a novel food pursuant to Regulation (EU) 2015/2283

Turck¹,

Bohn²,

Castenmiller³

et al. 2022

EFS2

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“…They found IR roasting led to the highest acrylamide amount, whereas MW led to the lowest. Increasing the roasting temperature and time and MW power facilitated acrylamide formation, which should be attributed to the higher reaction rate of acrylamide formation at higher temperatures (Süvari et al., 2017). They also found that salted pistachios had lower acrylamide contents than the unsalted ones.…”

Section: Further Processingmentioning

confidence: 99%

Postharvest processing of tree nuts: Current status and future prospects—A comprehensive review

Chen

Pan

2022

Comp Rev Food Sci Food Safe

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Tree nuts are important economic crops and are consumed as healthy snacks worldwide. In recent years, the increasing needs for more efficient and effective postharvest processing technologies have been driven by the growing production, higher quality standards, stricter food safety requirements, development of new harvesting methods, and demand to achieve energy saving and carbon neutralization. Among all, the technologies related to drying, disinfection, and disinfestation and downstream processes, such as blanching, kernel peeling, and roasting, are the most important processes influencing the quality and safety of the products. These processes make up the largest contribution to the energy consumptions and environmental impacts stemming from tree nut production. Although many studies have been conducted to improve the processing efficiency and sustainability, and preserve the product quality and safety, information from these studies is fragmented and a centralized review highlighting the important technology advancements of postharvest processing of tree nuts would benefit the industry. In this comprehensive review, almonds, walnuts, and pistachios are selected as the representative crops of tree nuts. Current statuses, recent advances, and ongoing challenges in the scientific research as well as in the industrial processing practices of these tree nuts are summarized. Some new perspectives and applications of tree nut processing waste and by‐products (such as the hulls and shells) are also discussed. In addition, future trends and research needs are highlighted. The material presented here will help both stakeholders and scientists to better understand postharvest tree nut processing and provide technological recommendations to improve the efficiency and sustainability, product quality and safety, and competitiveness of the industry.

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“…Asadi et al [133] found IR roasting caused the highest acrylamide content in pistachios, and MW roasting led to the lowest. Increasing the roasting temperature and time, and MW power facilitated acrylamide formation, since the formation rate of acrylamide increased with temperature [134]. Milczarek et al [135] suggested that MW roasting was a promising method to replace the conventional HA roasting for almonds.…”

Section: Roastingmentioning

confidence: 99%

Processing of Tree Nuts

Chen¹,

Pan²

2022

Postharvest Technology - Recent Advances, New Perspectives and Applications

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Tree nuts are consumed as healthy snacks worldwide and are important economic crops. In this chapter, post-harvest processing technologies of tree nuts are discussed, with focus on the drying, disinfection, disinfestation, and downstream processing technologies (blanching, kernel peeling and roasting) for the control and preservation of product quality and safety. Almonds, walnuts, and pistachios are selected as the representative crops for the discussion. Current status, recent advances, and challenges in the scientific research, as well as in the industrial productions are summarized. Some new perspectives and applications of tree nut processing waste and byproducts (such as shells and hulls) are also introduced. The contents presented in this chapter will help both scientists and stakeholders to better understand the tree nut processing and provide technological recommendations to improve the throughput, efficiency, and sustainability of the processes, and preserve the quality and safety of the products.

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Effect of Different Roasting Temperatures on Acrylamide Formation of Some Different Nuts

Cited by 15 publications

References 18 publications

Safety of hydrothermally treated kernels from edible Jatropha curcas L. (Chuta) as a novel food pursuant to Regulation (EU) 2015/2283

Safety of hydrothermally treated kernels from edible Jatropha curcas L. (Chuta) as a novel food pursuant to Regulation (EU) 2015/2283

Postharvest processing of tree nuts: Current status and future prospects—A comprehensive review

Processing of Tree Nuts

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