Effects of formulation, extrusion cooking conditions, and CO₂ injection on the formation of acrylamide in corn extrudates

Abstract

A substantial decrease in final acrylamide level is probably due to restriction of two major steps of acrylamide formation: dehydration and decarboxylation.

Acrylamide: inhibition of formation in processed food and mitigation of toxicity in cells, animals, and humans

“…53 The acrylamide content of mixed rye bread, which ranged from 578 to 1280 μg kg −1 , was reduced by about 27% by added lactic acid bacteria (LAB) with low amylolytic and high proteolytic activity, presumably by lowering the pH of the baking formulation. 55 The same study also found that the acrylamide content of the extrudates produced with 22% feed moisture decreased by 61% in the carbon dioxide injection method compared to conventional extrusion. 55 The same study also found that the acrylamide content of the extrudates produced with 22% feed moisture decreased by 61% in the carbon dioxide injection method compared to conventional extrusion.…”

Effects of formulation and extrusion cooking conditions on furfural and hydroxymethylfurfural content

“…Hence the CO 2 injection process could be accepted as an alternative approach. Moreover, another study by our group indicated that CO 2 injection had a significant mitigating effect on acrylamide content of extrudates (Masatcioglu et al, 2014a).…”

“…Thus, alternative mitigation strategies are still needed due to potential risks of the suggested methods. A previous study by our group indicated that CO 2 injection during extrusion had a significant decreasing effect on acrylamide level (Masatcioglu et al, 2014a). However, we have not encountered any study related to the influence of CO 2 injection on intermediate stage MRPs (e.g.…”

“…Therefore, potential detrimental consequences of thermal processes must be carefully assessed. However, only a limited number of previous publications have been concerned with the effects of the CO 2 injection method on MRPs (Masatcioglu et al, 2014a).…”

Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices

“…Thus, lowering of pH has been suggested as a way to reduce acrylamide in foods. The free nonprotonated amine is simply converted to a nonnucleopholic protonated amine by lowering the pH [19,20]. Schiff base formation is the initial reaction step in the Strecker degradation reaction.…”