Toxicity, metabolism, and mitigation strategies of acrylamide: a comprehensive review

Peivasteh-Roudsari, Leila; Karami, Marzieh; Barzegar-Bafrouei, Raziyeh; Samiee, Samane; Karami, Hadis; Tajdar-Oranj, Behrouz; Mahdavi, Vahideh; Alizadeh, Adel Mirza; Sadighara, Parisa; Conti, Gea Oliveri; Khaneghah, Amin Mousavi

doi:10.1080/09603123.2022.2123907

Cited by 10 publications

(4 citation statements)

References 137 publications

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“…Acrylamide can be removed from food through vaporization at a sufficient pressure and temperature by making use of some of its physicochemical characteristics, such as its small weight in molecules (Sosa-Morales et al" 2022). Belkova et al (2018) investigated the effect of these methods on acrylamide formation by frying two different types of potato chips using VF at 125 AF technology recently has been used as an alternative procedure to deep fry and makes fried foods with little or no oil in a sealed chamber (Peivasteh-Roudsari et al, 2022). In this method, high-speed air circulation is combined with hot air to heat the food from all sides.…”

Section: Vacuum Roasting Vf and Afmentioning

confidence: 99%

“…Apart from the major asparagine pathway, minor pathways, such as through acrolein (2–propenal), have been related to acrylamide formation. Acrolein is a three‐carbon aldehyde formed majorly due to lipid oxidation, degradation of proteins, lipids, and carbohydrates, and minorly due to Maillard reaction (Peivasteh‐Roudsari et al., 2022). For example, the Strecker degradation of methionine could develop methional, which breakdowns into acrolein.…”

Section: Mechanism Of Acrylamide Generation In Foodmentioning

confidence: 99%

“…AF technology recently has been used as an alternative procedure to deep fry and makes fried foods with little or no oil in a sealed chamber (Peivasteh‐Roudsari et al., 2022). In this method, high‐speed air circulation is combined with hot air to heat the food from all sides.…”

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 Roasting Vf and Afmentioning

confidence: 99%

Section: Mechanism Of Acrylamide Generation In Foodmentioning

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

View full text Add to dashboard Cite

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“…In order to prevent AA-induced toxicities and protect human health, some efforts have been made to inhibit the formation of AA in processed foods, such as selecting ingredients with low contents of reducing sugars and asparagine, optimizing processing conditions, and adding food-related additives before processing. 15,16 In addition, some studies have also attempted to find exogenous substances that can ameliorate AAinduced toxicities. Many substances, including polyphenols, ter-penoids, alkaloids, quinones, vitamins, and inulin, were found to have protective functions against AA-induced neurotoxicity, reproductive toxicity, genotoxicity, hepatotoxicity, nephrotoxicity, cardiac toxicity, and intestinal barrier dysfunction.…”

Section: Introductionmentioning

confidence: 99%

Lactobacillus reuteri JCM 1112 ameliorates chronic acrylamide-induced glucose metabolism disorder via the bile acid–TGR5–GLP-1 axis and modulates intestinal oxidative stress in mice

Yue,

Zhao,

Guo

et al. 2024

Food Funct.

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Mechanistic progression of acrylamide neurotoxicity linked to neurodegeneration and mitigation strategies

Rajeh

2024

Discov Appl Sci

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Acrylamide (AA) is a potential neurotoxic chemical used widely in numerous large-scale industries and molecular research labs. It is a common toxic contaminant in potato and grain-based food products prepared at high temperatures. AA has received serious attention due to the cumulative toxic level exposure to the human population regularly through dietary, environmental, and cosmetics routes other than just occupational exposure. AA is a well-characterized neurotoxin in many rodents and human studies; however mechanistic pathway lacks detailed characterization. Putatively, AA exerts its neurotoxic effects primarily mediated by terminal nerve damage due to inhibition of neurotransmission upon formation of irreversible AA-neuronal protein adducts. Other potential contributors to the AA-induced neuropathological alterations involve an imbalance in redox potential in neuronal cells, inhibition of kinesin-based axonal transport, increased neuronal apoptosis, degenerative changes in cholinergic and dopaminergic neurons, and hyperphosphorylation of Tau. These neurological alterations substantiate the prognosis of the pathological development of severe neurodegenerative diseases. This review summarizes the possible advances in understanding the neuropathological mechanisms of AA-induced neurotoxicity and its clinical implications. Furthermore, we also discuss the potential therapeutic and mitigation strategies to counter the severe toxic health implications of AA.

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Toxicity, metabolism, and mitigation strategies of acrylamide: a comprehensive review

Cited by 10 publications

References 137 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

Lactobacillus reuteri JCM 1112 ameliorates chronic acrylamide-induced glucose metabolism disorder via the bile acid–TGR5–GLP-1 axis and modulates intestinal oxidative stress in mice

Mechanistic progression of acrylamide neurotoxicity linked to neurodegeneration and mitigation strategies

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