Evolution of Acrylamide Detection Methods in Cooked Foods since its firstly Discovered in 2002 (Review Article)

Abstract

The changing of contemporary life with fast style consequently its need for fast ready meals given raise chemical food safety hazards from thermally processed one. Acrylamide, neurotoxin and DNA damage, has been found in different thermally processed foods such as potato chips, biscuits, and bread. Limit literature was done upon its existence in fried meat and/or fish. This paper provides a comprehensive overview of detection of Acrylamide in different foods since the first discovered in April 2002, in fried food by researchers from the Swedish National Food Administration and the University of Stockholm unite. Recent methods based on the nanotechnology as well as molecular biology are presented. The review shows high sensitivity, selectivity, stability, and repeatability methods as liquid chromatography coupled with tandem mass spectrometry. Also, rapid detection methods with merits of simplicity and portability such as computer vision, ELISA, electrochemical biosensing, and fluorescent biosensing. Some methods are expensive although recent methods seem to be cheaper. Meanwhile, suggestions for further research on rapid methods for detecting Acrylamide are also discussed based on types of foods and technical challenges.