Acrylamide Content Research Articles

Central Composite Design-based Optimization of Staphylococcus sp. strain Amr-15 Growth on Acrylamide as a Nitrogen Source

As an approach for bioremediation, the decomposition of acrylamide by microorganisms has received gradual but persistent worldwide interest. Prior to this study, a molybdenum-reducing bacteria had been identified and exhibited the ability to breakdown amides. Its key growth parameters on acrylamide were further investigated. A Central Composite Design (CCD) was employed to optimize the two previously identified key factors (incubation time and acrylamide concentration). For the examination of the significant factors or parameters, ANOVA, the perturbation plot, and numerous other diagnostic plots were employed. Using the "Numerical Optimisation" toolbox of Design Expert software, predicted ideal conditions were calculated. There were two ideal conditions investigated. The first was to determine the optimal growth under the employed range of variables, while the second was to forecast the optimal growth at the greatest acceptable acrylamide concentration of 1 g/L. The solution for the first predicted model predicted a maximum growth of 8.96 Log CFU/mL (95 percent confidence interval from 8.19 to 9.73), which was confirmed by experimental results with a growth of 9.88 Log CFU/mL (95 percent confidence interval from 9.79 to 9.97), which was close to the predicted values but significantly greater than the predicted values. The second numerical optimization for maximum growth with the highest acrylamide content. The solution had a predicted maximum growth of 7.81 Log CFU/mL (95 percent C.I. from 7.06 to 8.57) and was experimentally confirmed to have a growth of 8.74 Log CFU/mL (95 percent C.I. from 8.56 to 8.92), with the difference not being statistically significant (p0.05) indicating close agreement between predicted and experimental values. The findings of the RSM exercise demonstrated that growth on acrylamide may be optimized more efficiently with RSM than with OFAT, indicating that RSM is more useful in this regard than OFAT.

A Two-Level Factorial Design for Screening Factors that Influence the Growth of Bacillus sp. Strain UPM2021n isolated from a Mangrove Sediment on Acrylamide

Acrylamide; a neurotoxicant, is an emerging pollutant of global importance. As a strategy for bioremediation, the breakdown of acrylamide by the action of microbes has seen a gradual but consistent increase in attention all over the world. An acrylamide-degrading bacterium tentatively identified as Bacillus sp. strain UPM2021n was screened for significant parameters contributing to optimized growth on acrylamide using a two-level factorial design. The two-level factorial design was adopted in screening of five independent factors influencing the growth of the bacterium on acrylamide. These factors include pH, temperature, incubation time, acrylamide concentration and glucose concentration. A total of 32 experiments with three replications of the centre points were carried out. The two-level factorial design was successful in finding important contributing parameters in the growth of this bacterium on acrylamide, which were pH and incubation time (p<0.05) that can be further optimized using RSM in future works. The important contributing factors or parameters were analysed using ANOVA, Pareto’s chart and pertubation’s plot and other diagnostic plots. The diagnostic plots such as half-normal, Cook’s distance, residual vs runs, leverage vs runs, Box-Cox, DFFITS, DFBETAS all supported the two-level factorial conclusion with the exception of potentially two outliers that meant the experiment should either be repeated again using blocks or the potential outliers removed from analysis. This significant factors in this study are well within the range reported in many acrylamide-degrading microorganisms. The significant factors obtained in this study will be further processed using Response Surface Method (RSM).

Response Surface Method for the Optimization of Pseudomonas sp. strain DrY135 Growth on Acrylamide as a Nitrogen Source

Acrylamide pollution and contamination can come from a variety of sources and is an emerging toxic pollutant that need remediation. A molybdenum-reducing bacteria that had been previously isolated and demonstrated the ability to degrade amides was further studied of its critical parameters contributing to optimum growth on acrylamide. The Box-Behnken design was utilized in optimizing the three previously identified significant components (pH, incubation time and acrylamide concentration). ANOVA, the pertubation's plot, and several other diagnostic plots were utilized in the analysis of the significant factors or parameters that contributed. The model was supported by the diagnostic plots including the half-normal, Cook's distance, leverage vs runs, residual vs runs, Box-Cox, DFFITS, and DFBETAS. Conditions that were predicted to be optimal were found and analyzed in order to find the optimal growth given the factors that were used and to determine the optimal concentration, which was 1 g/L. The solutions for finding the optimal growth predicted a growth maximum of 12.055 Log CFU/mL (95 percent confidence interval (C.I.) from 11.550 to 12.593), and verification using experimental results resulted in a growth of 12.908 Log CFU/mL (12.744 to 13.072) with the results being close to the predicted values but was significantly higher than the predicted data. The second numerical optimization was for predicting the highest acrylamide concentration tolerable for growth and the solution shows a predicted a growth maximum of 12.055 Log CFU/mL (95 percent confidence interval from 11.550 to 12.593). This solution was experimentally verified resulting in a growth of 12.195 Log CFU/mL (95 percent confidence interval from 11.806 to 12.584) with the actual results being in accordance with the predicted values. The results of the RSM exercise showed that growth on acrylamide may be optimized more effectively with RSM than with OFAT, which indicates that RSM is more useful than OFAT in this regard.

Acrylamide bioaccessibility in potato and veggie chips. Impact of in vitro colonic fermentation on the non-bioaccessible fraction

Potato-based products contribute largely to the daily intake of acrylamide. In addition to potato crisps, the European Commission has included veggie crisps in the list of foods that should be monitored for their acrylamide content. In the present study, acrylamide content in potato and veggie chips (sweet potato, beetroot and carrot) and their bioaccessibility after in vitro digestion was assessed. The non-bioaccessible fraction was also submitted to in vitro fermentation under colonic conditions. Faecal samples from volunteers of three age groups (children, adolescents and adults) were used to evaluate the microbiota effect on the acrylamide availability. Sweet potato chips exhibited the highest acrylamide content (2342 µg/kg), followed by carrot (1279 µg/kg), beetroot (947 µg/kg) and potato chips (524 µg/kg). After in vitro digestion, acrylamide bioaccessibility was significantly lower in veggie chips (59.7–60.4 %) than in potato chips (71.7 %). Potato and sweet potato chips showed the significantly lowest acrylamide content in the non-bioaccessible fraction (22.8 and 24.1 %, respectively) as compared with beetroot chips (28.4 %). After the fermentation step, acrylamide percentage in the soluble fraction of veggie chips ranged from 43.03 to 71.89 %, the highest values being observed in sweet potato chips fermented with microbiota from children. This fact would involve that the acrylamide was released from the non-bioaccessible fractions by the microbiota. These findings point out that the levels of potentially absorbable acrylamide after the complete gastrointestinal process could be modulated by both the food matrix composition and the microbiota. These factors should be further considered for a more precise risk assessment of dietary acrylamide in humans.

Formation of process contaminants in commercial and homemade deep-fried breadcrumbs

Breading is a culinary technique widespread throughout the world. Deep-frying breaded foods forms a palatable crust but also promotes the formation of compounds of toxicological relevance. The influence of the composition of breadcrumbs on the risk associated with the formation of acrylamide, hydroxymethylfurfural (HMF), and furfural was investigated in a deep-fried breadcrumb coating model. Commercial (CBC) and homemade (HBC) wheat-based breadcrumbs were characterized by the reducing sugars and the asparagine content among other parameters (moisture, pH, and CIELab color). The formation of process contaminants in fried breadcrumbs were not influenced by their initial content, but they were affected by the precursors level. The HMF content was significantly higher (1.4 times) in fried HBC (172 mg/kg) than in CBC (120 mg/kg). By contrast, the acrylamide content was 3 times higher in fried CBC (332 µg/kg) than in HBC (111 µg/kg). Multivariate analysis shows that asparagine is the limiting factor for acrylamide formation, and the reducing sugar content is the main determinant for the formation of furanic compounds. A signal value of 463 µg/kg is proposed for the acrylamide content in the coating of deep-fried breaded foods. The reducing sugars and asparagine content in breadcrumb coatings should be considered when designing breaded foods, thereby reducing the formation and consequently the dietary exposure to these potentially harmful compounds.

Acrylamide content of industrial and traditional popcorn collected from Tehran’s market, Iran: A risk assessment study

Acrylamide as a probable human carcinogen can be produced via the Maillard reaction between asparagine and reducing sugars at high temperatures during food processing. In this study, the concentration of acrylamide in industrial and traditional popcorn sold in Tehran, Iran in the spring of 2021 was analyzed. Industrial popcorn is popcorn that has a manufacturing license from the health authorities. Traditional popcorn is sold by retailers in entertainment centers. Estimated daily intake (EDI) and margin of exposure (MOE) for neurological changes and neoplastic effects have been estimated. The values of limit of detection (LOD) and limit of quantitation (LOQ) were determined as 3.1 and 10.2ng/mL, respectively. The amount of acrylamide was measured ranging from nondetectable up to 14.8mg/kg. Acrylamide was detected in 86% of samples. The level of acrylamide in most popcorn samples has been detected as greater than LOD and LOQ. The average content of acrylamide in traditional popcorn was determined to be 7.7mg/kg which was higher than the average value of 3.08mg/kg found in industrial popcorn. Significant difference was observed between industrial and traditional popcorn samples. The average intake of popcorn for adolescent population was estimated as 2g per day. EDI was calculated as 0.3 and 0.12µg/kg of body weight per day for the traditional and industrial popcorn. These results indicated that popcorn can be considered a potential source of acrylamide exposure in the adolescent population. Furthermore, if the actual MOEs for neurological and neoplastic effects are estimated to be less than 10000, it is considered a health risk. In this study, MOE has been estimated lower than 10000 for neurological changes and neoplastic effects.

The Contribution of New Breed Purple Wheat (8526-2 and 8529-1) Varieties Wholemeal Flour and Sourdough to Quality Parameters and Acrylamide Formation in Wheat Bread

The aim of this study was to evaluate the influence of purple wheat (varieties 8526-2 and 8529-1) wholemeal flour (PWWF) left untreated or fermented with Lactiplantibacillus plantarum No. 135 on the quality parameters of and acrylamide formation in wheat bread. Different quantities (5, 10, 15, and 20%) of PWWF were tested for bread preparation. Acidity, colour characteristics, hardness, enzyme activities, and antioxidant activity of PWWF, as well as bread quality and acrylamide concentration, were analysed. Differences in LAB count and amylolytic and proteolytic enzyme activities between two varieties of non-treated and fermented PWWF were not found. Fermentation increased DPPH-scavenging activity and reduced hardness of both PWWF varieties. A very strong positive correlation was found between total phenolic compound content and antioxidant activity in PWWF (r = 0.816, p = 0.001). In most cases, PWWF addition lowered bread specific volume and mass loss after baking. After 72 h of storage, bread with 5% PWWF showed the lowest hardness. Addition of 15% PWWF to bread increased overall acceptability. Fermentation and wheat variety significantly affected bread crumb a* colour coordinates. Addition of fermented PWWF significantly decreased acrylamide formation in bread (p ≤ 0.0001), and bread with 5% PWWF variety 8526-1 had the lowest acrylamide content. In conclusion, the addition of new-breed PWWF to wheat bread improved certain quality parameters, while PWWF fermented with L. plantarum possessed DPPH-scavenging activity and can be recommended for acrylamide reduction in wheat bread.

Comparative evaluation of conventional and advanced frying methods on hydroxymethylfurfural and acrylamide formation in French fries

In this study, deep fat frying, microwave frying, air frying, and vacuum frying processes were used to mitigate acrylamide (AA) and hydroxymethylfurfural (HMF) formation during the frying of French fries. The highest reduction of AA and HMF range was found in vacuum frying (61.42–81.14%), followed by air frying (59.2–78.7%), as compared to deep fat frying and microwave frying. Both these method samples also showed significantly (p < 0.05) lower browning index (BI) and CIE a* values. Principal component analysis (PCA) was used to visualize the effects of the different frying methods on AA and HMF content. Vacuum frying and air frying were found to be alternative frying technologies to minimize AA and HMF content in French fries.

Possibility of using ionizing radiation treated sludge from drinking water treatment plant as fertilizer in agriculture: Effects of aging

Using ionizing radiation in treating waste sludge from a drinking water treatment plant is a well-known technique. Sludge treated with ionizing radiation can be used as fertilizer in agriculture. In this paper, the effects of aging on the physicochemical characteristics, the content of microorganisms, molds, acrylamide, heavy metal concentration, and total nutrient content in waste sludge treated with e-beam and gamma irradiation were investigated. The possibility of using treated sludge as a fertilizer in agriculture was evaluated. It has been shown that the content of acrylamide in treated sludge after 15 months of storage does not exceed the limits for sludge to be used as fertilizer. If the sludge is stored in closed bags in a dark place, aging does not increase total microorganisms and molds. The research also showed that the sludge's physicochemical characteristics treated in this way do not decrease under the influence of aging. Finally, it has been shown that aging does not change the concentration of heavy metals and total nutrients in sludge treated by ionizing irradiation.

Efficient optimization and development of two methods for the determination of acrylamide in deep-frying oil by liquid chromatography-tandem mass spectrometry: Application of multifactor analysis assessment strategy.

A new multifactor analysis assessment strategy was developed for evaluating, optimizing, and comparing analytical techniques for acrylamide in frying oils. Based on five indices (absolute recovery, absolute matrix effect, the intensity of the full ion scan, and the precursor ion scan to m/z 184 and m/z 241), the proposed strategy was performed with radar analysis, relative contribution analysis, and the entropy-weighted technique for order performance by similarity to ideal solution analysis. Two novel methods based on quick, easy, cheap, effective, rugged, and safe extraction methodology and gel permeation chromatography-liquid-liquid extraction followed by liquid chromatography-tandem mass spectrometry have been developed for the analysis of acrylamide in frying oils. Two methods were suitable for rapid and sensitive analysis of acrylamide in oils in different laboratories, with a limit of quantitation at 2μg/kg, and the average recovery ranging from 92.5% to 107.8%, with relative standard deviations below 10%. When considering automation efficiency and matrix effects, gel permeation chromatography is the most efficient method, whereas the other method has an advantage when analyzing large samples. The developedmethods were used in a pilot study to analyze frying oils with acrylamide content below 9.82μg/kg, showing that the repeated frying process did not produce significant content of acrylamide in oils.

Risk benefit assessment of acrylamide in bakery products and bread

PurposeThe purpose of this conceptual paper was to introduce the risk–benefit approach to bakery products in relation to their acrylamide content. Acrylamide is a compound which gives rise to risks of cancer, and several mitigating procedures have been in place for various products and processes. This paper concentrated on bakery products and took a risk–benefit approach in relation to acrylamide.Design/methodology/approachPapers published in peer-reviewed journals were reviewed. A combination of keywords such as acrylamide, bakery products and risk/benefit were used to find sources. Additional sources, such as governmental and non-governmental organisations documents, were also used when relevant. After looking at the main characteristics of acrylamide, the potential benefit of bread was also looked at. The paper summarises known information on acrylamide and looks at the risk and benefit of bakery products in relation to this compound.FindingsThe risk analysis approach can be extended to include benefits so that a balanced conclusion can be reached whether a product is an acceptable part of the diet or not. Exposure to acrylamide was a function of the product type and preparation/process. Bakery products were a source of many nutrients, and the risk regarding acrylamide may be controlled by careful product and process design.Originality/valueThere was contradictory information regarding how unsafe acrylamide is. In this paper, the risk–benefit approach has been qualitatively used to weigh both the risks and benefits of the bakery product category.

Machine learning prediction of dual and dose-response effects of flavone carbon and oxygen glycosides on acrylamide formation.

The extensive occurrence of acrylamide in heat processing foods has continuously raised a potential health risk for the public in the recent 20 years. Machine learning emerging as a robust computational tool has been highlighted for predicting the generation and control of processing contaminants. We used the least squares support vector regression (LS-SVR) as a machine learning approach to investigate the effects of flavone carbon and oxygen glycosides on acrylamide formation under a low moisture condition. Acrylamide was prepared through oven heating via a potato-based model with equimolar doses of asparagine and reducing sugars. Both inhibition and promotion effects were observed when the addition levels of flavonoids ranged 1-10,000 μmol/L. The formation of acrylamide could be effectively mitigated (37.6%-55.7%) when each kind of flavone carbon or oxygen glycoside (100 μmol/L) was added. The correlations between acrylamide content and trolox-equivalent antioxidant capacity (TEAC) within inhibitory range (R 2 = 0.85) had an advantage over that within promotion range (R 2 = 0.87) through multiple linear regression. Taking ΔTEAC as a variable, a LS-SVR model was optimized as a predictive tool to estimate acrylamide content (R 2 inhibition = 0.87 and R 2 promotion = 0.91), which is pertinent for predicting the formation and elimination of acrylamide in the presence of exogenous antioxidants including flavonoids.

Synthesis and characterization of a new super absorbent polymer (SAP) via the use of low-grade kaolin through inverse suspension polymerization

The water absorption of ionic SAP in cement-based materials is small. Therefore, this study synthesized a low-grade kaolin-enhanced SAP through inverse suspension polymerization, and its performances in deionized water, the saturated Ca(OH)2 solution and the supernatant of the cement slurry were investigated. The results indicate that the synthesized SAP revealed a spherical shape with a uniform particle size, showing well dispersion after water saturation. In addition, the use of low-grade kaolin could be beneficial concerning the absorbency of SAP especially using 7.5% low-grade kaolin, as reflected by the consistency results, but its absorbency is sensitive to water temperatures and environmental relative humidity. Besides, compounding inorganic materials into SAP can reduce the cost of SAP synthesis and provide cost efficiency. Finally, the growth of the acrylamide content could deteriorate the absorbency of SAP, but their final equilibrium absorbency could increase, and the absorbency of the synthesized SAP were similar in the media of the saturated Ca(OH)2 solution and the supernatant of cement slurry.

Advances in vacuum frying: Recent developments and potential applications

AbstractVacuum frying has proven to be the most feasible technique to obtain safe and nutritious deep‐fried food without compromising its organoleptic and textural properties. This frying system has a lot of benefits over conventional frying such as reduced acrylamide content, lower oil content and better preservation of nutritious compounds. The most promising advantage of vacuum frying is its ability to produce foods with a low glycemic response. Optimization of vacuum frying technology is, however, a prerequisite to attain a fried product with desirable quality. Microwave‐assisted vacuum frying, ultrasound‐assisted microwave vacuum frying, and pulse‐spouted microwave vacuum frying are some of the novel frying techniques which improve the quality of fried products with enhanced nutrient retention, reduced oil uptake, and reduced starch digestibility. In addition, various pretreatments, posttreatments, packaging, and storage conditions have a profound effect on the quality of vacuum‐fried foods. This review aims to address the advantages vacuum frying offers over conventional frying, providing an overview of recent developments in this technology, and the effects of vacuum frying on the nutritional qualities of food.Practical ApplicationsFrying industry all over the world is in boom as frying provides unique flavor and texture to the food products. However, the consumption of fried foods has been related to the development of various diseases due to the generation of harmful compounds at higher temperatures employed during deep‐frying. Vacuum frying has been suggested to overcome this limitation of atmospheric frying by maintaining low‐temperature conditions, thus producing safe foods. This review will focus on the developments done in vacuum fryer over the past few years and evaluate what enhancements in final fried products can be observed upon modifying the vacuum frying unit. Replacement of atmospheric fried products with vacuum‐fried products could further boost the frying sector by producing toxin‐free products without sacrificing sensorial or organoleptic properties.

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

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.

Cost‐effective approaches for acrylamide mitigation in high‐temperature‐processed tuber snacks

Acrylamide is a potential carcinogen produced at higher temperatures while frying, roasting and baking. Starch-rich foods like potatoes are known to produce acrylamide in increasing concentrations than other kinds of foods. This study focuses on mitigation of acrylamide in sweet potato, taro and cassava samples subjected to various heat-treatment processes like oil frying, air frying and baking. Dipping of tuber slices in solutions of garlic, green tea, sodium chloride, yeast, distilled water, whey and blanching prior to frying the tubers were found to be effective pre-treatment methods. However, the effect of the treatments depended on the sample and mode of processing. Yeast was found to produce a significant reduction in the acrylamide production in taro (98.64%) and garlic pretreatment reduced acrylamide in deep fat fried cassava samples up to 95.62%. Similarly, air fried taro samples dipped in distilled water was found to significantly reduce the browning reaction up to 96.51%; primarily due to the fact that distilled water was found to block the reaction between precursors like asparagine and reducing sugars, thereby preventing the formation of acrylamide. Influence of reducing sugar on the formation of acrylamide, when fried at different temperatures was analyzed using Response Surface Methodology (RSM), clearly indicating that the amount of reducing sugars decreased at higher temperatures with increase in acrylamide content. The attempts in the study clearly shows that simple and cost effective pretreatments can be successful applied to produce healthy tuber products with reduced concentration of acrylamide. Practical applications Fried foods are popular among all age groups. However, the acrylamide produced during its processing is a carcinogen of serious concern. Mitigation of this component is an urgent need. The tested simple and cost-effective pre-treatment methods can be applied for acrylamide mitigation in ready-to-eat food processing sector. Moreover these can be practically used by street-food vendors to prepare healthier and safer processed snack foods.

Determination of acrylamide in toasts using digital image colorimetry by smartphone

A digital image colorimetric approach was developed using a smartphone as a detection device to study acrylamide concentration in homemade toasts. Different slices of white bread were toasted, their resulting colour was captured with the smartphone, and the acrylamide concentration in the samples was determined by LC-MS/MS. From that information, a regression model was built in order to obtain an estimation of the total acrylamide content in the toast from an image. Results indicated that R (from RGB colour space) and h* (hue, from CIE L*C*h*) worked well as predictors, following a linear and a polynomial response, respectively. With this approach, the colorimetric analysis allowed to estimate the acrylamide concentration in the samples in the range of 20–200 μg kg −1 , clearly identifying those samples which were below the recommended value (50 μg kg −1 ) from the ones above it. Additionally, a more exhaustive colorimetric study was carried out on different fractions of the toasts to investigate the suitability of image colorimetry in the acrylamide control in daily consumed products. Overall, this works proves the applicability of smartphones for food control and analysis, allowing to obtain quantitative estimations of chemical parameters of concern. • Acrylamide content was studied in home-made wheat bread toasts using LC-MS/MS. • Colour of samples was analysed with an smartphone camera. • Predictive models were created to correlate acrylamide content and color parameters. • Hue and R (from RGB) showed good correlations with total acrylamide content. • An easy approach to estimate the content of acrylamide in home toasts is developed.

Chemical compositions, fatty acid profiles and selected contaminants in commercial potato and corn chips sold in the Tunisian market

In the last decades, the snack food market is experiencing an important expansion due to the new fast-paced life-style associated with modernization. Crispy snacks, or chips are the most popular snack around the world, nevertheless, their overconsumption is related to the incidence of many diseases. Subsequently, this work aimed to study the chemical composition of 13 brands of potato and corn chips available in the Tunisian market. The investigation was based on: the determination of their chemical, mineral, and fatty acid composition; an evaluation of their lipid quality indices; and a chromatographic analysis of pesticides, aromatic hydrocarbons and acrylamide content. The results showed that the chips samples were of a high carbohydrate and fat content of up to 64.54% and 42.98%, respectively, versus a low protein and mineral composition. The fatty acid profiling showed that saturated fatty acids represent more than 39% for the majority of samples. A poor lipid quality was also observed through their low unsaturated fatty acids /saturated Fatty Acids ratios, with a mean value of 2.24 and their high atherogenic and thrombogenic indices that reached 1.69 and 2.23 respectively. While the analysis of pesticide residues and polycyclic aromatic hydrocarbons showed that all compounds were below the maximum allowed levels, the acrylamide analysis highlighted contamination in all the samples tested, with some values exceeding the allowed threshold. In conclusion, it can be suggested that the crisps sold in the Tunisian market are of a poor nutritional quality and they are potentially unsafe for human consumption.

Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content.

An effect of a processing method (dry and wet) and a degree of roasting (light, medium, and dark) of 15 coffee (Coffea arabica) samples on the content of caffeine, chlorogenic acid (CQA), total polyphenols (TPP), acrylamide (AA), and on the colour parameters L*, a*, and b* was evaluated. Neither processing nor roasting affected caffeine content (p > 0.05). The degree of roasting accounted for 46% and 72% of explained variability of the CQA content and AA content, respectively (p < 0.05). AA content was in the range from 250 (wet-processed, light-roasted samples) to 305 µg·kg−1 (wet-processed, dark-roasted coffees), but the dark roasting only tended (p > 0.05) to increase AA content. Wet-processed, dry-roasted coffee had higher (p < 0.05) TPP content (48.5 mg·g−1) than its dry-processed, dry-roasted counterpart (42.5 mg·g−1); the method of processing accounted for 70% of explained variability of TPP. Both the method of processing and the degree of roasting affected the L*, a*, and b* values (p < 0.01), but the lower values (p < 0.05) of these parameters in the dark-roasted samples were found only within the wet processing. A negative correlation between the AA content and lightness (L*) was established (r = −0.39, p < 0.05). It was concluded that from the consumers’ viewpoint, the results of the present study indicate relatively small differences in quality parameters of coffee irrespective of the method of processing or degree of roasting.

Food safety assessments of acrylamide formation and characterizations of flaky rolls enriched with black rice (Oryza sativa).

This study aims to investigate the physicochemical composition, textural parameters, and chemical constituent of flaky rolls incorporated with different proportions of black rice flour. According to farinographic characteristics, the addition of black rice flour could reduce the stability and increase the dough development time and water absorption (%). While for the extensographic properties, addition of black rice flour resulted in significantly different maximum resistance to extension (BU) and extensibility (cm) vs. the control. With the addition of black rice flour in flaky rolls, the crude protein, total dietary fiber (TDF), soluble dietary fiber (SDF), and insoluble dietary fiber (IDF) were significantly improved. Glucose released was much lower with 10 and 20% black rice than the control and 5% black rice because of the higher black rice inclusion. With increasing black rice incorporation, total anthocyanin content, and antioxidant capacity was also improved. The content of asparagine, acrylamide, hydroxymethylfurfural (HMF), furfural, methylglyoxal, and glyoxal in flaky rolls was also increased. The proper content of black rice flour (5%) could significantly enhance the stability of the dough properties; control the final volume, texture, and appearance; and retain good protein and fiber composition, antioxidant capacity, and overall acceptance of the flaky roll.