The analysis and probabilistic health risk assessment of acrylamide level in commercial nuggets samples marketed in Iran: effect of two different cooking methods

Seilani, Fatemeh; Shariatifar, Nabi; Nazmara, Shahrokh; Khaniki, Gholamreza Jahed; Sadighara, Parisa; Arabameri, Majid

doi:10.1007/s40201-021-00619-8

Cited by 23 publications

(9 citation statements)

References 57 publications

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“…The treatment T 1 of chicken nuggets was shown to have 43.04 μg/kg acrylamide concentration which slightly (non-significantly) increased in T 2 (48.27 μg/kg). In a study conducted in Iran, it was observed that acrylamide was present in the range of 13 to 22 μg/kg in fried chicken nuggets which were more or less half as detected in the present study ( 37 ). Such discrepancies might be due to variations in processing conditions and raw materials used.…”

Section: Resultssupporting

confidence: 64%

Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products

et al. 2022

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The core objective of the present study was to evaluate the influence of baking/frying times and temperatures on the formation of acrylamide in bakery, snack, and fried products such as biscuits, muffins, pizza, cakes, samosa, paratha rolls, nuggets, and potato cutlets during baking/frying at different times and temperature conditions. First of all, the raw material, especially flour, was tested for its proximate composition and rheological characteristics. The quantification of acrylamide produced during the processing of different products was carried out through the HPLC method. A sensory evaluation of these food samples was also carried out to find out the acceptability differences. The raw material was found to have good rheological properties and proximate composition. The results revealed that different times and temperature regimes influenced the formation of acrylamide in those products. Among the bakery products, the highest concentrations of acrylamide were observed in biscuits (126.52 μg/kg) followed by muffins (84.24 μg/kg), cake (71.21 μg/kg), and pizza (62.42 μg/kg). The higher contents of acrylamide were found in paratha roll (165.92 μg/kg) compared to samosa (100.43 μg/kg), whereas among snacks, potato cutlets (135.71 μg/kg) showed higher concentrations than nuggets (43.04 μg/kg). It was observed that baking or frying all the investigated products at higher temperatures produced slightly more acrylamide concentrations. The prepared products in the present study were also accepted sensorially by the panel of judges. So, it was concluded that baking or frying at higher temperatures resulted in higher concentrations of acrylamide compounds in different products in the present study.

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Section: Resultssupporting

confidence: 64%

Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products

et al. 2022

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“…The Monte Carlo simulations can be used in risk assessment efforts to enable safety professionals to select better decisions, provide probabilistic estimates for placing risks into the matrix or plot based on the probability and intensity of a potential event, recognize hazard-producing process stages driving undesirable variation, predict food quality in later phases of the process, and product changes, etc. The best examples of this research are studies about baby food ( Moazzen, Shariatifar, Arabameri, Hosseini, & Ahmadloo, 2022 ), edible mushrooms ( Shariatifar, Moazzen, Arabameri, Moazzen, Khaniki, & Sadighara, 2021 ), yogurt and butter ( Kiani, et al, 2021 ), tea and coffee samples ( Roudbari, et al, 2021 ), non-dioxin like-polychlorinated biphenyls (NDL-PCBs) in samples of butter ( Yaminifar, Aeenehvand, Ghelichkhani, Ahmadloo, Arabameri, Moazzen, et al, 2021 ), milk and milk powder ( Shariatifar, Dadgar, Fakhri, Shahsavari, Moazzen, Ahmadloo, et al, 2020 ), acrylamide of nuggets ( Seilani, Shariatifar, Nazmara, Khaniki, Sadighara, & Arabameri, 2021 ), pesticide of pistachio ( Arabameri, Mohammadi Moghadam, Monjazeb Marvdashti, Mehdinia, Abdolshahi, & Dezianian, 2020 ),cereal products ( Khalili, Shariatifar, Dehghani, Yaghmaeian, Nodehi, Yaseri, et al, 2022 ), heavy metals in fruit juices ( Karami, Shariatifar, Khaniki, Nazmara, Arabameri, & Alimohammadi, 2021 ), sulfur dioxide of raisins ( Saghafi, Shariatifar, Alizadeh Sani, Dogaheh, Khaniki, & Arabameri, 2021 ). In this study, the ILCR for the adults and children was computed based on Monte Carlo simulation; BaPeq was used as an indicator in the ILCR models.…”

Section: Resultsmentioning

confidence: 99%

Investigating the effect of type of fish and different cooking methods on the residual amount of polycyclic aromatic hydrocarbons (PAHs) in some Iranian fish: A health risk assessment

et al. 2023

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“…Many researchers used GC for the detection of acrylamide in different food matrices (Cengiz and Boyacı Gündüz 2014;Mastovska and Lehotay 2006;Sun et al 2012;Wenzl 2003). Moreover, GC-FID has been used to quantify acrylamide in potatoes by Yang et al 2016, and to quantify acrylamide in shrimp and chicken nuggets (Seilani et al 2021). Table 2 summarizes acrylamide detection in different food types using GC.…”

Section: Gas Chromatographymentioning

confidence: 99%

Formation, Mitigation, and Detection of Acrylamide in Foods

et al. 2022

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Acrylamide is classified as a toxic food contaminant, and it is formed in carbohydrate rich food when heated > 120 °C through the Maillard reaction. The main parameters that affect acrylamide formation in foods are the composition of the raw food, and time-temperature of food processing. International organizations have warned against the existence of acrylamide in foods and mandated to limit its consumption to prevent its adverse health effects. This review summarizes some of the innovative and the conventional mitigation techniques. The innovative mitigation techniques are based on the use of lactic acid bacteria, yeasts, and cell extracts used alone or in combination with electrical pulses, while the conventional techniques are blanching, microwave, and the addition of food ingredients in which their effectiveness is related to the control of the temperature and the cooking time. Although LC-MS and GC-MS with or without derivatization are cumbersome procedures, they give accurate results and reduce the interferences of compounds. On the other hand, the current trend for acrylamide detection in food matrices is using simple, fast, and inexpensive techniques such as the filtration-assisted approach for optical detection and the PHYTON imaging program. Yet, their application needs an exhaustive validation.

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The analysis and probabilistic health risk assessment of acrylamide level in commercial nuggets samples marketed in Iran: effect of two different cooking methods

Cited by 23 publications

References 57 publications

Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products

Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products

Investigating the effect of type of fish and different cooking methods on the residual amount of polycyclic aromatic hydrocarbons (PAHs) in some Iranian fish: A health risk assessment

Formation, Mitigation, and Detection of Acrylamide in Foods

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