Abstract
Acrylamide (AA) formation in starch-based processed foods at elevated temperatures is a serious health issue as it is a toxic and carcinogenic substance. However, the formation of more AA entangles with modern-day fast food industries, and a considerable amount of this ingredient is being consumed by fast food eaters inadvertently throughout the world. This article reviews the factors responsible for AA formation pathways, investigation techniques of AA, toxicity, and health-related issues followed by mitigation methods that have been studied in the past few decades comprehensively. Predominantly, AA and hydroxymethylfurfural (HMF) are produced via the Maillard reaction and can be highlighted as the major heat-induced toxins formulated in bread and bakery products. Epidemiological studies have shown that there is a strong relationship between AA accumulation in the body and the increased risk of cancers. The scientific community is still in a dearth of technology in producing AA-free starch-protein-fat-based thermally processed food products. Therefore, this paper may facilitate the food scientists to their endeavor in developing mitigation techniques pertaining to the formation of AA and HMF in baked foods in the future.
Highlights
Food processing generally includes the basic preparation that is used to convert raw ingredients into food or food into other forms of consumption
Different factors can be investigated with respect to the formation of AA in foods, and formation mechanisms, several mitigation approaches, and future perspectives were discussed in this review
Acidic conditions disrupt the AA formation, lowering the pH using organic acids in the food system which resulted in reduced acrylamide generation by protonating the α-amino group of asparagine, which subsequently cannot engage in nucleophilic addition reactions with carbonyl sources
Summary
Food processing generally includes the basic preparation that is used to convert raw ingredients into food or food into other forms of consumption Numerous processing stages such as washing, cutting, drying, frying, fermenting, cooking, and many more are involved as a single operation or a combination. AA is one among such heatinduced toxic substance which may be developed in starchy foods at high-temperature processing primly via the Milliard reaction pathway [2]. It can be formed in baked, fried, grilled, toasted, and roasted foods [3, 4]. Different factors can be investigated with respect to the formation of AA in foods, and formation mechanisms, several mitigation approaches, and future perspectives were discussed in this review
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