Mitigating effect of piquin pepper (Capsicum annuum L. var. Aviculare) oleoresin on acrylamide formation in potato and tortilla chips

Microwave thawing and green tea extract efficiency for the formation of acrylamide throughout the production process of chicken burgers and chicken nuggets

“…In contrast to this result, the usage of GTE only affected the overall acceptability scores of CNs; nuggets with GTE were given higher scores than those of without GTE. Previous processors have reported that mitigation strategies such as antioxidant usage did not negatively change sensory properties of potato chips and tortillas, breads, and fried potatoes . In brief, the sensory scores of CBs and CNs varied between 6.00 (like slightly) and 8.00 (like very much).…”

Role of antioxidants and phytochemicals on acrylamide mitigation from food and reducing its toxicity

“…Most of these effects are attributed to phytochemicals with antioxidant power, carbonyl trapping activity, amino acid precipitation effect, and other supposed mechanisms of action. For example, there are significant positive correlations between DPPH-scavenging capacity (0.992) and reducing power (0.955) of some spices and their potency to reduce acrylamide formation (Jin et al 2013;Salazar et al 2012a;Zhu et al 2011;Ciesarova et al 2008;Cheng et al 2010). Tables 2 and 3 have summarized some studies about natural compounds and medicinal plant effects on acrylamide content mitigation in model systems or foods.…”

“…Olea europaea L. 180°C for 5 min (1,000 mg/kg of extract) Urbancic et al, 2013 hemoglobin, and different functional groups of proteins like SH, inducing gene mutation and chromosomal aberration, increasing benign and malignant neoplasm in rodents (Casado et al 2010;Kalita et al 2013;Pelucchi et al 2011;Salazar et al 2012a;Zhu et al 2010).…”

Mitigating effect of amaranth (Amarantus hypochondriacus) protein on acrylamide formation in foods

“…Acrylamide was analysed as the stable 2-bromopropenamide derivative by gas chromatography-mass spectrometry (GC-MS) using a combination of the methods of Andrawes, Greenhouse, and Draney (1987) and Castle, Campos, and Gilbert (1991) as described previously (Salazar, Arámbula-Villa, Hidalgo, & Zamora, 2012). The unique modifications of the described method were the amount of powdered samples employed (0.8 g for cookies and 1 g for tortilla chips), the amount of water added for the extraction (8 ml for cookies and 10 ml for tortilla chips), and the brominating solution used to form the derivative.…”

“…Acrylamide quantification was described previously (Salazar et al, 2012). Two different sets of standard curves were prepared (one set for each internal standard).…”