Modelling acrylamide changes in foods: from single-response empirical to multiresponse mechanistic approaches

Abstract

This review discusses the current kinetic modelling approaches applied to describe heat-induced acrylamide formation and elimination during processing of foods. As a starting point, some general aspects of kinetic modelling are discussed, including statistically acceptable criteria for selection of the appropriate kinetic model. Both mechanism-based multiresponse modelling and empirical single-response modelling are thoroughly discussed. The complementarity between both approaches and their individual merits are demonstrated. The future challenge in this research field lies in the extension of the current multiresponse model focusing on acrylamide formation and elimination with product-related characteristics that contribute to the organoleptic properties desired by consumers, to approach better complex reaction systems like Maillard reactions in complex systems such as foods. In case of real food systems under real processing conditions, the integration of kinetic models with heat transfer and in some cases mass transfer models will be required in the context of optimization approaches, balancing desired and undesired reactions taking place in complex food systems during processing, which also poses a challenge to the food scientist.