Recent advancements in baking technologies to mitigate formation of toxic compounds: A comprehensive review

Devu, S. Suparna; Dileepmon, R.; Kothakota, Anjineyulu; Venkatesh, T.; Pandiselvam, R.; Garg, Ramandeep; Jambrak, AnetRežek; Mediboyina, Maneesh Kumar; Kumar, Manoj; Rajkumar, .; Raghunathan, R.; Khaneghah, Amin Mousavi

doi:10.1016/j.foodcont.2021.108707

Cited by 11 publications

(8 citation statements)

References 127 publications

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“…Additionally, vacuum cooking reduces cooking time, avoids oxidative reactions, enhances microstructure, prolongs shelf life, and significantly lowers the generation of acrylamide (Devu et al, 2022). Reducing the formation of acrylamide makes the vacuum cooking method et al, 2021).…”

Section: Vacuum Baking and Its Mechanism Of Actionmentioning

confidence: 99%

“…Vacuum cooking produces low pressure, preferably because of the assistance of vacuum pumps with liquid rings or oil‐based sealing rings. Additionally, vacuum cooking reduces cooking time, avoids oxidative reactions, enhances microstructure, prolongs shelf life, and significantly lowers the generation of acrylamide (Devu et al., 2022). Reducing the formation of acrylamide makes the vacuum cooking method very advantageous.…”

Section: Technologies For Reduction Of Acrylamidementioning

confidence: 99%

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Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

Pandiselvam,

Süfer,

Özaslan

et al. 2024

Food Frontiers

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This review examines various methods of reducing acrylamide levels in processed foods, focusing on thermal and nonthermal methods. Acrylamide, which is mainly formed by the Maillard reaction, poses a health risk and therefore requires the implementation of successful mitigation strategies. The processes by which acrylamide is formed, particularly at temperatures above 120°C, such as frying, roasting, and cooking (however, the practical temperature in the inner of foods does not exceed 120°C), serve as a basis for understanding intervention methods. The effectiveness of thermal technologies, including optimization of time and temperature as well as pretreatment and posttreatment techniques, will be studied in detail. In addition, vacuum‐based technologies such as baking, predrying, frying, deep‐frying, and impregnation are examined to shed light on their underlying mechanisms. Advanced thermal techniques such as microwaves and irradiation will be investigated to evaluate their effectiveness in reducing acrylamide. Furthermore, nonthermal methods, including pulsed electric fields, ultrasound treatments, and novel combinations such as pulsed electric fields and blanching, are being investigated. Various enzymatic interventions with asparaginase and glucose oxidase as well as yeast treatments and fermentations offer a wide range of intervention possibilities. The use of additives/coatings and plant extracts, such as edible coatings, polyphenols, and specific ingredient formulations, has shown promise for acrylamide reduction. This paper highlights the commercial implications, future prospects, and barriers to implementation of these methods. By examining different approaches, this comprehensive analysis emphasizes the importance of using different strategies to successfully reduce acrylamide levels in processed foods and provides guidance to the food industry to improve product safety and quality.

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Section: Vacuum Baking and Its Mechanism Of Actionmentioning

confidence: 99%

Section: Technologies For Reduction Of Acrylamidementioning

confidence: 99%

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

Pandiselvam,

Süfer,

Özaslan

et al. 2024

Food Frontiers

Self Cite

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show abstract

“…Also, traditional hot air baking is the most common food processing technique, even though there are risks of acrylamide and hydroxymethylfurfural formation in baked goods subjected to high-temperature treatment. Given the adverse health implications associated with acrylamide and hydroxymethylfurfural, there is a pressing need to devise innovative baking technologies that can alleviate the presence of these detrimental components without compromising the sensory attributes of the end products [ 17 ]. However, these new technologies have not been widely adopted, especially in developing countries, hence studies in these areas are still limited to traditional baking techniques.…”

Section: Introductionmentioning

confidence: 99%

“…The adoption of alternative and composite flour blends in Sub-Saharan Africa has faced low consumer acceptance, primarily attributed to textural and other sensory differences compared to traditional bread [ 18 ]. Therefore, in the absence of advanced baking technologies [ 17 ], there is a critical requirement to investigate creative combinations of ingredients that can produce products with similar characteristics, offering a viable alternative to wheat bread for the market. Gluten-free pastry products have been developed using flour from tuber crops with the help of dough conditioners to improve dough processing and the overall quality of the baked products [ 19 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

Application of Frafra potato (Solenostemon rotundifolius) flour in the development of gluten-free bread

Osei Tutu,

Amissah,

Amissah

et al. 2024

Heliyon

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“…Different heat processing methods had different effects on nuts due to their different working principles, thereby affecting the sensory characteristics of the product. Hot air was a widely used commercial heating technique, which used the rotation of fan blades to exchange and circulate hot and cold air in the working area, and conducted uniform heat exchange with the heated samples (Devu et al ., 2022). Conventional oven heating was a kind of low‐cost heating method, which was achieved by combining heat source radiation and hot air convection heat transfer mechanisms, that is, conductive heating of surfaces in direct contact with food.…”

Section: Introductionmentioning

confidence: 99%

Exploring the effects of heat processing methods on the characteristic volatile flavour of walnut kernels based on multi‐sensory analysis

Ouyang

et al. 2022

Int J of Food Sci Tech

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Summary Heat processing has a significant effect on the flavour of walnut kernels, while the related analyses on their characteristic flavour changes have not been extensively studied yet. In this study, headspace solid phase micro‐extraction combined with gas chromatography–mass spectrometry‐olfactometry (HS‐SPME‐GC–MS‐O), electronic nose (E‐nose) and multivariate analysis methods were used to explore the effects of microwave, baking and drying treatments on the characteristic flavour of walnut kernels. The results showed that the content of aldehydes and heterocyclic compounds increased significantly after heat treatment. A total of eighty‐nine volatile compounds were identified by the above three heat processing methods, mainly aldehydes and alkanes, including twenty‐five aroma active substances and twelve potential markers. It also discovered that the flavour characteristics of walnut kernels changed from green to roasted and burnt odours after heat treatment, in which the microwave treatment group displayed the strongest roasted and burnt flavours among the above processing methods. The comparative analysis of the differences in characteristic flavour on walnut kernels via different heat processing methods could provide a technical support for the development of walnut products and their industrial utilisation.

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Recent advancements in baking technologies to mitigate formation of toxic compounds: A comprehensive review

Cited by 11 publications

References 127 publications

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

Application of Frafra potato (Solenostemon rotundifolius) flour in the development of gluten-free bread

Exploring the effects of heat processing methods on the characteristic volatile flavour of walnut kernels based on multi‐sensory analysis

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