Implementation of Acrylamide Mitigation Strategies on Industrial Production of French Fries: Challenges and Pitfalls

Vinci, Raquel Catarino Medeiros; Mestdagh, Frédéric; Poucke, Christof Van; Kerkaert, Barbara; Muer, Nathalie De; Denon, Quenten; Peteghem, Carlos Van; Meulenaer, Bruno De

doi:10.1021/jf1042486

Cited by 51 publications

(18 citation statements)

References 23 publications

(41 reference statements)

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“…The levels of reducing sugars and free asparagine in raw potatoes are greatly influenced by the genotype of the potato. 22,51 Additionally, the content of sugars in potatoes is also affected by the storage temperature, being most prominent at the conventional storage temperature (4 • C).…”

Section: Influence Of Aa Precursorsmentioning

confidence: 99%

Current issues in dietary acrylamide: formation, mitigation and risk assessment

2013

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Acrylamide (AA) is known as a neurotoxin in humans and it is classified as a probable human carcinogen by the International Agency of Research on Cancer. AA is produced as by-product of the Maillard reaction in starchy foods processed at high temperatures (>120 °C). This review includes the investigation of AA precursors, mechanisms of AA formation and AA mitigation technologies in potato, cereal and coffee products. Additionally, most relevant issues of AA risk assessment are discussed. New technologies tested from laboratory to industrial scale face, as a major challenge, the reduction of AA content of browned food, while still maintaining its attractive organoleptic properties. Reducing sugars such as glucose and fructose are the major contributors to AA in potato-based products. On the other hand, the limiting substrate of AA formation in cereals and coffee is the free amino acid asparagine. For some products the addition of glycine or asparaginase reduces AA formation during baking. Since, for potatoes, the limiting substrate is reducing sugars, increases in sugar content in potatoes during storage then introduce some difficulties and potentially quite large variations in the AA content of the final product. Sugars in potatoes may be reduced by blanching. Levels of AA in different foods show large variations and no general upper limit is easily applicable, since some formation will always occur. Current policy is that practical measures should be taken voluntarily to reduce AA formation in vulnerable foods since AA is considered a health risk at the concentrations found in foods.

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Section: Influence Of Aa Precursorsmentioning

confidence: 99%

Current issues in dietary acrylamide: formation, mitigation and risk assessment

2013

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“…These studies found that the amount of acrylamide was extremely higher in fried potato products (such as French fries and potato chips) followed by cereals, crisp breads, biscuits and other bakery products. Concentration and dietary intake of food have significant variations, which depends upon cooking methods [21,[34][35][36][37][38][39][40][41][42]. Factors such as difference in food composition, high temperature (more than 120°C), and high carbohydrate, free asparagine, reducing sugars, pH, water content, ammonium bicarbonate and high concentration of competing amino acids could be the sources for variation in acrylamide level [43][44][45][46][47].…”

Section: Occurrence and Dietary Intakementioning

confidence: 99%

Acrylamide in Food Products: A Review

R¹

2014

J Food Process Technol

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Acrylamide or 2-propenamide an industrial chemical formed in some foods particularly starchy foods during heating process such as baking, frying and roasting. Acrylamide is proven to be carcinogenic in animals and a probable human carcinogen mainly formed in foods by the reaction of asparagine (free amino acid) with reducing sugars (glucose and fructose) as part of the Maillard reaction during heating under high temperature and low moisture conditions. The main aim of this review is to summarize the results of academic and industrial research on occurrence, dietary exposure, formation mechanism and mitigation measures of acrylamide in bakery, cereal and potato food products.

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“…The reduction of asparagine is one of these ways and can be achieved from the use of the enzyme asparaginase [10][11][12][13]. The available commercial enzymes have been tested in chips [14], with promising results showing 90% reduction of acrylamide formation in the final product and no changes in the sensory characteristics [15].…”

Section: Introductionmentioning

confidence: 99%

Effect of Asparaginase Enzyme in the Reduction of Asparagine in Green Coffee

et al. 2019

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Coffee is the most consumed beverage in the world, especially in Nordic countries. Its composition has substances considered to have high value for human health, such as chlorogenic and phenolic acids. However, the roasting of coffee can form substances such as acrylamide that are considered toxic and carcinogenic, depending on the time and the heat of roasting. However, there are some ways of reducing acrylamide formation during the processing of coffee beans. The reduction of its precursor asparagine is one of these ways. This can be achieved by the treatment of beans with the enzyme asparaginase. This study aimed to test the effectiveness of applying asparaginase (Acrylaway™) and evaluate the reduction of the amount of asparagine in Coffea arabica and C. canephora beans. The results showed the effectiveness of the enzyme in the reduction of free asparagine in green coffee beans of both species (C. arabica and C. canephora). Steam pretreatment was effective for the two species but required different times (30 min for C. arabica and 45 min for C. canephora). This can be attributed to the different chemical compositions found in the two species.

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Implementation of Acrylamide Mitigation Strategies on Industrial Production of French Fries: Challenges and Pitfalls

Cited by 51 publications

References 23 publications

Current issues in dietary acrylamide: formation, mitigation and risk assessment

Current issues in dietary acrylamide: formation, mitigation and risk assessment

Acrylamide in Food Products: A Review

Effect of Asparaginase Enzyme in the Reduction of Asparagine in Green Coffee

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