Strategies to Reduce Acrylamide Formation During Food Processing Focusing on Cereals, Children and Toddler Consumption: A Review

Pesce, Francesco; Ponzo, Valentina; Mazzitelli, Davide; Varetto, Paolo; Bo, Simona; Saguy, I. Sam

doi:10.1080/87559129.2023.2164896

Cited by 5 publications

(3 citation statements)

References 159 publications

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“…According to Pesce et al . (2024), another advantage of incorporating calcium in fried food is reduction in acrylamide content as there are reports of reduced acrylamide content in direct proportions upon incorporation of calcium lactate in model cookies. ANOVA revealed significant effect of maturity and calcium lactate on the calcium content of developed crisps at 5% level of significance.…”

Section: Resultsmentioning

confidence: 99%

“…3a), while calcium lactate pretreatment most significantly affected the NEB ( r = −0.449) and b * ( r = −0.57) values by findings of Pesce et al . (2024). Pre‐freezing had high impact on retention of ascorbic acid ( r = 0.949), probably by protecting the slices from high temperatures for a somewhat longer time, although more research is needed in this context.…”

Section: Resultsmentioning

confidence: 99%

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Deciphering the role of fruit maturity, calcium and freezing on the nutritional and textural attributes of crisps from red guava

Yadav,

Rudra,

Joshi

et al. 2024

Int J of Food Sci Tech

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SummaryGuava (Psidiumguajava L.), being highly nutritious possesses commercial importance in the tropical and subtropical region of the world. The climacteric guava, however, records highest postharvest loss and needs to be processed for higher shelf life and utility. This study entails evaluation of fruit maturity stage and prior freezing for development of calcium enriched guava crisps through atmospheric frying. The sliced fruits (of three maturity stages) were subjected to vacuum impregnation to infuse maltodextrin, salt, ascorbic acid and calcium lactate. Fracturability and crispness was significantly affected by fruit maturity, freezing pre‐treatment and calcium impregnation. Freezing pre‐treatment enhanced the texture, decreased toughness and gave superior crisps with crunchy mouthfeel. While browning increased due to freezing pre‐treatment, calcium impregnation led to decreased browning. More than 15‐fold increase in the calcium content of crisps was realised upon 1% calcium lactate impregnation. The average ascorbic acid and lycopene retention in the crisps was 36.18 and 37.58%, respectively. Mature guava showed highest lycopene retention (43.07%) in crisps. Based on MANOVA analysis, all the main effects, two factor interaction and three factor interaction were statistically significant at 1% level. The first three PCs could explain 73.64% variation in data. The highest ascorbic acid retention, crispiness and sensory scores were recorded for crisps from ripe stage of guava fruits given freezing and calcium infusion pre‐treatments. Thus, ripe guava fruits could be converted to shelf stable and attractive crisps, which would provide essential nutrients and potential health benefits, ensuring off‐season availability of perishable guava in the form of crisps.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Deciphering the role of fruit maturity, calcium and freezing on the nutritional and textural attributes of crisps from red guava

Yadav,

Rudra,

Joshi

et al. 2024

Int J of Food Sci Tech

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“…The Maillard reaction is the reaction between free amino acids, such as asparagine, and reducing sugars, such as glucose and fructose, that occurs with heat treatment (Zyzak et al., 2003 ). It has been acknowledged that the Maillard reaction is the main formation mechanism of acrylamide in foods (Pesce et al., 2023 ). The acrolein pathway is that glycerol in oils heated above the smoke point forms acrolein; acrolein is then oxidized to acrylic acid, and acrylamide is formed in the presence of asparagine amino acids in the environment (Khorshidian et al., 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Dietary acrylamide exposure and health risk assessment of pregnant women: A case study from Türkiye

Pekmezci,

Basaran

2023

Food Science & Nutrition

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This study aimed to determine the acrylamide exposure of pregnant women resulting from the consumption of bread, coffee, and French fries and to evaluate it in terms of carcinogenic and non‐carcinogenic health risks. Retrospective 24‐h food consumption data of pregnant women (n = 487) was obtained using the Food Frequency Questionnaire (FFQ). Dietary acrylamide exposure was calculated according to a deterministic model, and the data were assessed by hazard index (HI) and carcinogenic risk (CR). The mean daily acrylamide exposure of pregnant women aged 18–30 and ≥31 years and in the 1st, 2nd, and 3rd trimesters was 31.4, 35.4, 38.7, 31.3, and 32.4 μg/day, respectively. The acrylamide exposure data were not significantly different among different age groups and pregnancy periods (p > .05). Dietary acrylamide exposure in pregnant women of different age groups and trimesters may cause significant and serious health problems in terms of carcinogenic risk. According to their level of contribution to average acrylamide exposure, the foods were ranked as follows: French fries> bread> coffee. There is a significant risk of cancer due to exposure to acrylamide from French fries and bread other than coffee. The findings suggest that pregnant women should avoid consuming French fries, bread, and coffee with high acrylamide levels for both their own health and their newborns' health.

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The level, human exposure, and health risk assessment of acrylamide in chips and breakfast cereals: A study from Türkiye

Basaran,

Sadighara

2024

Journal of Food Composition and Analysis

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Strategies to Reduce Acrylamide Formation During Food Processing Focusing on Cereals, Children and Toddler Consumption: A Review

Cited by 5 publications

References 159 publications

Deciphering the role of fruit maturity, calcium and freezing on the nutritional and textural attributes of crisps from red guava

Deciphering the role of fruit maturity, calcium and freezing on the nutritional and textural attributes of crisps from red guava

Dietary acrylamide exposure and health risk assessment of pregnant women: A case study from Türkiye

The level, human exposure, and health risk assessment of acrylamide in chips and breakfast cereals: A study from Türkiye

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