Reducing the Acrylamide-Forming Potential of Crop Plants

Raffan, Sarah; Halford, Nigel G.

doi:10.1007/978-3-319-95354-0_12

Cited by 2 publications

(2 citation statements)

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“…Senescent sweetening also occurs in potatoes as they break dormancy and start sprouting. CIS is caused by vacuolar invertase ( VInv ), while the latter sweetening is due to phosphorylase L ( PhL ) and starch associated R1 (Raffan & Halford, 2019).…”

Section: Nutrition and Quality Characteristics Of Potatomentioning

confidence: 99%

Overview on domestication, breeding, genetic gain and improvement of tuber quality traits of potato using fast forwarding technique (GWAS): A review

et al. 2021

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Tuber quality is the subject of great interest among the processing industry and consumers worldwide. Being a polygenic trait, its enhancement requires a systematic understanding of their genetic complexity. Molecular genetics offered valuable solutions to the challenging endeavours of slow genetic gains in conventional potato breeding. With the advent of linkage maps, molecular markers and availability of next‐generation sequencing (NGS) platforms, the plant breeding programmes worldwide have achieved faster genetic gain due to marker‐assisted selection (MAS). Linkage mapping detects QTLs in biparental population; alternatively, genomic and phenotypic differences can be identified by extensive genotyping and phenotyping of a germplasm panel depicting natural biological diversity to reveal QTLs, in other words, marker‐trait associations. Due to advancements in the fields of genome sequencing and bioinformatics, researchers have preferred to use the genome‐wide association mapping (GWAS) method for detecting QTLs due to its higher resolution. In potato, GWAS identified causative allele(s)/loci and provides reliable platform for the development of diagnostic SNP markers by employing Infinium SolCAP SNP array. Later, KASP validation markers can be developed to be used as selection markers in order to bred improved cultivars. The current review focuses on recently used approaches for genetic analyses (linkage mapping or association mapping) regarding potato tuber quality traits, provides comprehensive knowledge about breeding, genetic gain, basic genetic and statistical GWAS concepts and subsequently highlights the genetic discoveries using GWAS and KASP markers.

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Section: Nutrition and Quality Characteristics Of Potatomentioning

confidence: 99%

Overview on domestication, breeding, genetic gain and improvement of tuber quality traits of potato using fast forwarding technique (GWAS): A review

et al. 2021

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“…Same outcomes are valid for sulfur fertilization. Regarding cereals, the quantity of acrylamide formed during processing is determined by the concentration of free asparagine, rather than geographical and seasonal factors (Raffan and Halford, 2019a and 2019b). Both genetic and environmental parameters can influence asparagine metabolism in plants (Lea et al., 2007), and the advancement of contemporary genetic intervention methods, such as chemical mutagenesis combined with genomics, makes significant reductions in the potential for acrylamide formation in a feasible prospect (Raffan and Halford, 2019a).…”

Section: Introductionmentioning

confidence: 99%

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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Reducing the Acrylamide-Forming Potential of Crop Plants

Cited by 2 publications

References 50 publications

Overview on domestication, breeding, genetic gain and improvement of tuber quality traits of potato using fast forwarding technique (GWAS): A review

Overview on domestication, breeding, genetic gain and improvement of tuber quality traits of potato using fast forwarding technique (GWAS): A review

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

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