Acrylamide Content Research Articles

Effect of post-harvest anti-sprouting treatment with spearmint essential oil on acrylamide formation in potato crisps

The control of sprouts is essential to ensure quality of stored potatoes destined for the processing market. This paper investigates the effects of post-harvest treatment of tubers with spearmint essential oil (MEO) as sprouts suppressant, on both precursors of and acrylamide formation in potato crisps. Two trials were designed using two varieties of potato cultivars, to investigate the effect of a single MEO application over time and of one and two MEO applications compared to controls. A lower amount of reducing sugars was found in treated potatoes from both varieties after one day from treatment (Lady Claire: −26.8%; Taurus: −59.5%), which for Taurus tubers corresponded to lower acrylamide content in the crisps (−72.8%). Lower acrylamide levels were quantified in Lady Claire treated twice with MEO (−70.2%) and in controls (−59.6%) compared with potatoes treated once. Both trials demonstrate that treatment with MEO has no overall negative impact on acrylamide formation. Furthermore, no substantial change can be observed in the amino acidic and sugar profile of the tubers, which cannot be attributed to variability among tubers. These findings support the effective and safe use of MEO to control sprouting of potatoes destined to the processing market.

Effect of Preliminary Treatment by Pulsed Electric Fields and Blanching on the Quality of Fried Sweet Potato Chips.

The effects of pulsed electric fields (PEF) and blanching pretreatments on frying kinetics, oil content, color, texture, acrylamide (AA) content, and microstructure have been investigated in this paper. The total PEF pretreatment duration was tPEF = 0.2 s with an intensity of E = 1 kV/cm; blanching was studied at 85 °C for 5 min. The results demonstrated that pretreatment significantly reduced the moisture ratio and oil content by 25% and 40.33%, respectively. The total color change ΔE value of the pretreated samples was lower than that of the untreated samples. In addition, pretreatment increased the hardness of the sample after frying, and the AA content in the fried samples pretreated with PEF + blanching was reduced by approximately 46.10% (638 μg/kg). Finally, fried sweet potato chips obtained by the combined pretreatment exhibited a smoother and flatter cross-sectional microstructure.

Changes in the Physicochemical Properties of Chia (Salvia hispanica L.) Seeds during Solid-State and Submerged Fermentation and Their Influence on Wheat Bread Quality and Sensory Profile.

This study aimed at investigating the impacts of 24 h of either solid-state fermentation (SSF) or submerged fermentation (SMF) with Lactiplantibacillus plantarum strain No. 122 on the physico-chemical attributes of chia seeds (CS). Furthermore, this study examined how adding fermented chia seeds (10, 20, and 30% concentrations) affected the properties and sensory profile of wheat bread. Acidity, lactic acid bacteria (LAB) viable counts, biogenic amine (BA), and fatty acid (FA) profiles of fermented chia seeds were analysed. The main quality parameters, acrylamide concentration, FA and volatile compound (VC) profiles, sensory characteristics, and overall acceptability of the obtained breads, were analysed. A decline in the concentration of certain BA and saturated FA and an increase in polyunsaturated FA and omega-3 (ω-3) were found in fermented CS (FCS). The same tendency in the FA profile was observed in both breads, i.e., breads with non-fermented CS (NFCS) or FCS. The quality parameters, VC profile, and sensory attributes of wheat bread were significantly affected by the addition of NFCS or FCS to the main bread formula. All supplemented breads had reduced specific volume and porosity, but SSF chia seeds increased moisture and decreased mass loss after baking. The lowest acrylamide content was found in bread with a 30% concentration of SSF chia seeds (11.5 µg/kg). The overall acceptance of supplemented breads was lower than the control bread, but breads with 10 and 20% SMF chia seed concentrations were still well accepted (on average, 7.4 score). Obtained results highlight that fermentation with Lp. plantarum positively contributes to chia seed nutritional value, while incorporation of NFCS and FCS at certain levels results in an improved FA profile, certain sensory attributes, and reduced acrylamide content in wheat bread.

The association between dietary acrylamide intake and the risk of type 2 diabetes incidence in the Tehran lipid and glucose study

This study aimed at investigating the association of acrylamide consumption with the incidence of type 2 diabetes (T2D) in adults. The 6022 subjects of the Tehran lipid and glucose study participants were selected. The acrylamide content of food items were summed and computed cumulatively across follow up surveys. Multivariable Cox proportional hazard regression analyses were performed to estimate the hazards ratio (HR) and 95% confidence interval (CI) of incident T2D. This study was done on men and women, respectively aged 41.5 ± 14.1 and 39.2 ± 13.0 years. The mean ± SD of dietary acrylamide intake was 57.0 ± 46.8 µg/day. Acrylamide intake was not associated with the incidence of T2D after adjusting for confounding variables. In women, a higher acrylamide intake was positively associated with T2D [HR (CI) for Q4: 1.13 (1.01–1.27), P trend: 0.03] after adjusting for confounding factors. Our results demonstrated that dietary intake of acrylamide was associated with an increased risk of T2D in women.

Contents and Correlations of Nε-(carboxymethyl)lysine, Nε-(carboxyethyl)lysine, Acrylamide and Nutrients in Plant-Based Meat Analogs.

High temperatures applied in the production of plant-based meat analogs (PBMA) lead to the occurrence of Maillard reactions, in which harmful compounds Nε-(carboxymethyl)lysine (CML), Nε-(carboxyethyl)lysine (CEL) and acrylamide are formed. However, little research has focused on these compounds in PBMA. In this study, the contents of CML, CEL and acrylamide in 15 commercial-sold PBMA were determined by an ultra-high performance liquid chromatograph coupled with a triple quadrupole tandem mass spectrometer (UHPLC-QqQ-MS/MS). Nutrients (protein, amino acids, fatty acids and sugars) which are related to the formation of these compounds were also studied. The results showed that CML, CEL and acrylamide contents were in the range of 16.46-47.61 mg/kg, 25.21-86.23 mg/kg and 31.81-186.70 μg/kg, respectively. Proteins account for 24.03-53.18% of PBMA. Except for Met + Cys, which is the limiting amino acid of most PBMA, all other indispensable amino acids met the requirements for adults. Besides, PBMA had more n-6 fatty acids than n-3 fatty acids. A correlation analysis showed that proteins and the profiles of amino acid and fatty acid had little influence on CML but significant influence on CEL and acrylamide. The results of the present study can be used as a reference to produce PBMA with higher amounts of nutrients and lower amounts of CML, CEL and acrylamide.

Application of an Electronic Nose Technology for the Prediction of Chemical Process Contaminants in Roasted Almonds

The purpose of this study was to investigate the use of an experimental electronic nose (E-nose) as a predictive tool for detecting the formation of chemical process contaminants in roasted almonds. Whole and ground almonds were subjected to different thermal treatments, and the levels of acrylamide, hydroxymethylfurfural (HMF) and furfural were analysed. Subsequently, the aromas were detected by using the electronic device. Roasted almonds were classified as positive or negative sensory attributes by a tasting panel. Positive aromas were related to the intensity of the almond odour and the roasted aroma, whereas negative ones were linked to a burnt smell resulting from high-intensity thermal treatments. The electronic signals obtained by the E-nose were correlated with the content of acrylamide, HMF, and furfural (RCV2 > 0.83; RP2 > 0.76 in whole roasted almonds; RCV2 > 0.88; RP 2 > 0.95 in ground roasted almonds). This suggest that the E-nose can predict the presence of these contaminants in roasted almonds. In conclusion, the E-nose may be a useful device to evaluate the quality of roasted foods based on their sensory characteristics but also their safety in terms of the content of harmful compounds, making it a useful predictive chemometric tool for assessing the formation of contaminants during almond processing.

Preparation of polyacrylamide hydrophilic stationary phases with adjustable performance

Polymer modified silica materials are widely used as stationary phases in hydrophilic interaction liquid chromatography (HILIC), whereas a stationary phase with excellent performance is highly desired. In this study, vinyl modified silica was first synthesized through a silane coupling reaction, and then a polyacrylamide modified silica (PAM-SIL) stationary phase was successfully prepared using acrylamide as a copolymer monomer via free radical polymerization. The retention behaviors of polar analytes on the stationary phase under various chromatographic conditions, including acetonitrile content, buffer concentration and pH values were investigated, and a typical hydrophilic interaction retention mechanism was inferred. Exceptionally, the separation performance of the stationary phases could be regulated by controlling the polymer structure. Model analytes separated rapidly on the stationary phase which has an optimal grafting amount of vinyl, with the highest number of theoretical plates of orotic acid reaching 119,966/m. While the stationary phases with high acrylamide concentrations exhibited enhanced retention behavior and higher resolution for analytes. The adjustable separation performance will have huge potential in future separation and analysis applications.

Acrylamide reduction in potato chips as functional food product via application of enzymes, baker's yeast, and green tea powder

Since the discovery of acrylamide in heat-treated foods (crisps and biscuits) in April 2002, by a Swedish study, many efforts have been made to reduce acrylamide levels in foods. Consideration was given to reducing acrylamide levels by reducing Maillard reaction products. However, the production of potato chips creates acrylamide, a carcinogenic compound. This study aimed to use a new quantitative index and formula for l-asparaginase, glucose oxidase, their 1:1 blending enzymes, baker's yeast and green tea powder (0.5 g/kg distilled water) to reduce acrylamide production in potato chips and evaluate the products on some new indicators, such as asparagine reduction (%), acrylamide reduction (%), Asparagine / Acrylamide ratio (AAR) and Asparagine content (mg/kg). The highest acrylamide concentrations were reduced from 1346.0 ± 7.9 mg/kg in the blank sample (control) to 285.7 ± 3.2 and 325.3 ± 10.5 mg/kg in the baker's yeast sample (CT4) and green tea sample (CT5) treated sample, respectively. The potato chips treated with 0.5 g/kg l-asparaginase (CT1) reduced the acrylamide level by approximately 70.65±0.31%, while the CT4 samples showed 78.77±0.21% and asparagine contents of 116.0 ± 5.3 mg/kg and 195.0 ± 5.0 mg/kg, respectively.The results showed that some enzymes, baker's yeast and green tea powder could control the formation of acrylamide, which was formed during the processing of potato chips, allowing the food industry to produce low acrylamide foods from high starch food products such as potatoes. It has the ability to be used as a functional food, as well as to protect the human body of school-age children and adolescents from absorbing 70–80% of their daily acrylamide intake without these treatments.

Experimental study on chloride corrosion resistance of sulphoaluminate cement modified by acrylamide in situ polymerization

In order to study the working performance of acrylamide (AM) in-situ polymerization modified sulphoaluminate cement (SCCG) grouting material in high-concentration underground river brine, its resistance to water and chloride ion erosion was studied. Firstly, the cylindrical test blocks with AM content of 0%, 10%, 20%, 30% and 40% were cured indoors for 28 days; then their axial compressive strength was measured after being immersed in 3%, 6% and 12% NaCl solutions for 180 days. The study found that the in-situ polymerization modification of appropriate dosage of AM can improve the strength, relative toughness and Cl-curing ability of sulphoaluminate cement, reduce porosity, and optimize the proportion of pore structure. PAM encapsulating cement hydration products can reduce the erosion and damage of aqueous solution and Cl-to hydration products, improve the water erosion resistance and Cl-erosion resistance of the overall structure. And at the same time, PAM water absorption swelling can drive the overall structure to absorb water, which can enhance its application in underground humid environment. When the content of AM was too high (≥40%), the volume of the overall structure would lose water and shrink severely or absorb water and expand seriously, demonstrating a significantly reduced performance in its own strength, relative toughness, erosion resistance and other properties.

PO-03-063 A POLYACRYLAMIDE (PAA) GEL PHANTOM FOR STUDYING CATHETER ABLATION

Benchtop studies are often used to evaluate cardiac ablation techniques, and commonly utilize ex-vivo animal tissues. While widely available, ex-vivo animal tissues do not consistently replicate live atrial tissue physical properties, adding variability. Tissue mimicking phantoms have been used in non-cardiac ablation studies, but their mechanical and electrical properties may not mimic cardiac tissue. Furthermore, analysis of ablation lesions ex-vivo has been limited to 2D measurements of lesion cross-sections, precluding lesion volume measurement and limiting accuracy. Polyacrylamide (PAA) gels, which have modifiable elasticity, and similar thermal and electrical properties to live human tissues, have been used to study liver ablation. The addition of bovine serum albumin (BSA) – a protein that coagulates when heated beyond a set temperature – has also been shown to provide optical and MRI contrast in ablated gels. The aim of this study was to develop a reproducible atrial tissue phantom with realistic elasticity, friction, and electrical impedance, enabling in-vitro replication of cardiac ablation lesions and 3D quantification using high resolution MRI scans. Gels were mixed with acrylamide concentrations from 3% to 12% (g/mL) and 2% BSA. Resulting Young's moduli and coefficients of friction were measured with a custom tester. Reference frictional properties of ex-vivo porcine aortic specimens were measured using the same methods. Reference elasticity values were derived from the literature. Gels were ablated in saline with 20-40W of power, for 20-40s, with 10-20g of contact force. Baseline impedances were set to 125Ω by titrating the salinity of the bath. Finally, gels were imaged using a 3D T2-weighted sequence on a 3T MRI scanner. The elasticity and friction of the fabricated gels are reported in Table 1, along with reference values. 10.5-12% acrylamide PAA gel phantoms matched live contractile tissue elasticity, and simulated realistic atrial tissue frictional and electrical properties. Ablations were made optically visible by the coagulation of coagulated BSA (Fig 1a) and appeared hypointense on T2-MRI (Fig 1b), enabling automated 3D analysis by thresholding. Measured lesion dimensions were comparable to those reported in prior literature. PAA gel phantoms enabled in-vitro replication of cardiac lesions with realistic mechanical and electrical properties. The addition of BSA facilitated optical verification of lesions and 3D quantification using MRI.Tabled 1Table 1: Reference and measured physical properties of gel phantoms and ex-vivo aortae as compared to literature valuesPhysical PropertyReferenceMeasured ValueMaterialValueMaterialValueYoung's Modulus (kPa)Ex-vivo porcine left atrium28.0% PAA gel32.6In-vivo human left ventricle20-200.210.5% PAA gel68.1In-vivo skeletal muscle6.2-108.612.0% PAA gel108.0Coefficient of FrictionEx-vivo porcine aorta0.02-0.046Ex-vivo porcine aorta0.058±0.024Agarose gel0.03510.5% PAA gel0.023±0.0014 Open table in a new tab

Correlation between acrylamide content and colour in some baked products

The objective of this study was to quantify the concentration of acrylamide in biscuits, bread, and cake obtained from industrial and local bakeries, classified based on their colour intensity as light, medium, or dark. The analysis was performed using gas chromatography-mass spectrometry (GC-MS). Sugar, moisture, and asparagine analyses were also carried out simultaneously. The results demonstrated that the acrylamide content in biscuits, bread, and cakes varied according to the colour (light 109.9 ±Â 7.95, 214.7 ±Â 27.40, and 128.6 ±Â 7.05; medium 176.3 ±Â 15.16, 387.0 ±Â 87.71, and 804.3 ±Â 17.16; and dark 407.6 ±Â 105.13, 555.8 ±Â 16.20, and 1 015.0 ±Â 83.68 µg·kg^–1, respectively). Statistically, significant differences were observed between acrylamide content and product colour density (<i>P</i> < 0.05). It can be concluded that the acrylamide content increases as the product colour intensity rises due to the increased baking temperature at which the reaction between reducing sugars and asparagine takes place, resulting in the formation of acrylamide. The results suggest that selecting commercial bakery products based on colour may be beneficial for reducing the daily intake of acrylamide by consumers. Therefore, it is recommended to avoid dark-coloured bakery products.

Pasta cooking influence on in vitro bioaccessibility of type B trichothecenes, acrylamide and hydroxymethylfurfural

The study evaluated the effect of cooking time on the levels of type B trichothecenes (TCTB), acrylamide (AA) and hydroxymethylfurfural (HMF) in semolina pasta and their bioaccessibilities in order to propose strategies to reduce the daily exposure of these natural and processing contaminants. Three brands of commercial pasta were submitted to different cooking times (7, 10 and 13 min). Subsequently, the in vitro bioaccessibility trials, permeation across the intestinal membrane and estimation of daily exposure were carried out. The lowest cooking time (7 min) resulted in high reductions of TCTB (88%) and AA + HMF (76.7%) contents found on the raw pasta. The concentrations of deoxynivalenol (DON) and AA were higher after the digestion (bioaccessibilities >100%) than after the pasta cooking. About 25.6% of DON and 100% of AA found in the small intestine digestible fraction were able to permeate the intestinal membrane. The risk of exposure was below the recommended safe limits since the estimated daily exposure values were 0.22 µg/kg per body weight/day for DON and 0.26 µg/kg per body weight/day for AA. Therefore, cooking pasta for 7 min at a pasta:water ratio of 1:10 (w/v) mitigates the contaminants and promotes the greater formation of resistant starch.

Development of an Acrylamide Biosensor Using Guanine and Adenine as Biomarkers at Boron-Doped Diamond Electrodes: Integrated Molecular Docking and Experimental Studies

Abstract An acrylamide biosensor was developed by utilizing purine bases, i.e. guanine and adenine, through computational and electrochemical approaches. The molecular docking simulation proved that interaction of double-stranded DNA with the purine bases has the lowest Gibbs binding free energy compared to other biomolecules with a ΔGbinding of −4.2759 kcal/mol. Meanwhile, cyclic voltammetry of both guanine and adenine in 0.1 M phosphate buffer solution at pH 7.4 using a boron-doped diamond electrode showed an irreversible oxidation peak in the potential range of 0 to +1.8 V (vs. Ag/AgCl), confirming that the oxidation reaction was irreversible. The current of these peaks decreased linearly with the concentration of acrylamide due to the adduct formation between the purine bases and acrylamide. The formation of acrylamide adducts between acrylamide and purine bases was confirmed by the shift of the peak wavelength of the UV spectrum from 260 to 257 nm. The use of guanine for acrylamide sensing showed a linear calibration curve in the concentration range of 0.20–1.00 µM (R2 = 0.99) with a limit of detection and limit of quantification attained at 0.11 and 0.36 µM, respectively. In the case of adenine, a linear calibration curve was observed in the concentration range of 0.14–1.00 µM (R2 = 0.99) with a limit of detection and limit of quantification of 0.10 and 0.34 µM, respectively. The developed method was successfully performed for the acrylamide determination in coffee samples and was validated by HPLC.

Characterization of L-asparaginase from Streptomyces koyangensis SK4 with acrylamide-minimizing potential in potato chips.

Microbial L-asparaginase is well known for its application in food industries to reduce acrylamide content in fried starchy food. L-asparaginase produced by Arctic actinomycetes Streptomyces koyangensis SK4 was purified and studied for biochemical characterization. The L-asparaginase was purified with a yield of 15.49% and final specific activity of 179.77 IU/mg of protein. The enzyme exhibited a molecular weight of 43 kDa. The optimum pH and temperature for maximum activity of the purified enzyme were 8.5 °C and 40 °C, respectively. The enzyme expressed maximum activity at an incubation period of 30 min and a substrate concentration of 0.06 M. The enzyme has a low Km value of 0.041 M and excellent substrate specificity toward L-asparagine. The enzyme activity was inhibited by metal ions Ba2+ and Hg2+, while Mn2+ and Mg2+ enhanced the activity. The study evaluated the acrylamide reduction potential of L-asparaginase from Streptomyces koyangensis SK4 in potato chips. The blanching plus L-asparaginase treatment of potato slices resulted in a 50% reduction in acrylamide content. The study illustrated an effective acrylamide reduction strategy in potato chips using L-asparaginase from a psychrophilic actinomycete. Besides the acrylamide reduction potential, L-asparaginase from Streptomyces koyangensis SK4 also did not exhibit any glutaminase or urease activity which is an outstanding feature of L-asparaginase to be used as a chemotherapeutic agent.

Acrylamide and 5-Hydroxymethylfurfural in Synthetic Sugar Cane Syrup: Mitigation by Additives.

The ability of additives to reduce the formation of acrylamide in simulated sugar cane syrups was investigated. Organic acids, B vitamins, and inorganic salts were added individually and in combination to simulated thickened cane juice, and the mixtures were heated at 120 °C for 30 min. Calcium chloride (1%), citric acid (0.1%), and vitamin B3 (0.1%) were the most effective individual additives from each chemical family. The effects of CaCl2 (0-1%), citric acid (0-0.125%), and vitamin B3 (0-0.1125%), when added in combination, on the concentrations of acrylamide and hydroxymethylfurfural (HMF) were studied using a Box-Behnken design. Combinations of all three additives lowered the acrylamide production, but only the combination of citric acid and vitamin B3 had a significant synergistic effect. However, all these additives stimulated the production of HMF, and no significant interactive effect between pairs of additives on HMF production was observed. Calcium chloride stimulated the formation of HMF most strongly. These results indicate that certain combinations of these additives effectively reduce acrylamide formation, but they also lead to an increase in the formation of HMF in sugar syrup.

Impact of Some Enzymatic Treatments on Acrylamide Content in Biscuits

Since its discovery in many heat-treatment foods in 2002, many efforts have been made to reduce acrylamide levels in foods. Methods to reduce acrylamide levels by reducing Maillard reaction products have been considered. However, baking cookies produces acrylamide, a carcinogenic compound. This study aimed to use a new quantitative index and formula for L-asparaginase, glucose oxidase, their 1:1 blending enzymes, baker’s yeast, and green tea powder (0.5 g/kg wheat flour) at a new proposed temperature of 37 °C for 30 min to reduce acrylamide production in biscuits and bakery products using new indicators such as asparagine reduction (%), the asparagine/acrylamide ratio, acrylamide reduction (%), and the asparagine/reducing sugar ratio. The highest acrylamide concentrations were reduced from 865 mg/kg in the blank sample (BT0) to 260 and 215 mg/kg in the mixed enzyme powder (1:1) (BT3)- and BT4-treated samples, respectively. The biscuit samples treated with 0.5 g/kg L-asparaginase reduced the acrylamide levels by approximately 67.63%, while the BT3 samples showed acrylamide levels of 69.94% and asparagine levels of 68.75% and 47%, respectively, compared with percentage in the untreated sample (blank), 95%. This percentage was 54.16% for the BT4 samples. The results showed that acrylamide was formed during baking, and all treatment samples inhibited its formation, making it possible to produce foods with low levels of acrylamide in starchy foods in the food industry at 37 °C for 30 min and preserving the quality and nutritional value of the final product. It can be used as a specialty food or functional food and protects school-agechildren, as well as youth on campus, from approximately 70–80% of their daily intake of acrylamide.

Acrylamide variability and content in selected local and imported foods in Jordan

Acrylamide (AC) is a processing contaminant that is formed in some heated starchy food because of Maillard reaction, which involves a reaction between the reducing sugars glucose and fructose, and the amino acid asparagine and there are concerns about its carcinogenicity. In Jordan, limited data is available on AC content in food, especially local and cultural items. Therefore, the present study aimed to estimate the AC content in selected locally produced and consumed food items in Jordan. Acrylamide concentration in 91 selected food items was measured using ELISA kit. In general, the levels of AC in 67% of all food items were over 100 µg/ kg, where AC concentration ranged from 24 – 3403 µg/ kg. Within the bread and bakery products, the highest AC concentration was found in unsweetened Arabic rusk products (kirshalah) (268 ± 36.6µg/ kg). In the snack and fast- food groups, the highest mean level was in potato chips (1339 ± 1175 µg/ kg) followed by fried potato (498 ± 90.5 µg/kg). Falafel was found to contain (106 ± 21.1 µg/kg). The concentration of AC in traditional Arabic baked sweets such as kunafeh, baqlawah and haresah had levels of 198 ± 3.5, 101 ± 14.8 and 96 ± 8.5 µg/ kg, respectively. The current study provided a base-line data on AC concentration in some Jordanian foods and selected imported snacks. A considerable variation in AC content within each type of locally produced food items was found. The highest AC concentration among the selected local and imported food items in Jordan was in potato products (chips and French fries), followed by biscuits and kirshalleh. Acrylamide monitoring in targeted processed foods should be implemented. Furthermore, an effort needs to be made at national and industrial levels to improve the accuracy and precision of estimated dietary AC intake among different age groups in Jordan. Key words: Acrylamide, processing contaminant, Maillard reaction, ELISA, cereal products, fast food

Identifying the origin of acrylamide in Peruvian panela production to inform strategies for its reduction

Maximum levels of acrylamide have been set by the European Commission (EU) 2017/2158 for several food products due to its carcinogenic properties. Although not regulated yet, European buyers are requesting maximum levels of 0.8 mg kg−1 in artisanal panela (raw cane sugar) from northern Peru. Panela in this area is produced by 600 small holder farmers and exportation guarantees a respectable price in an area with a high index of poverty. The objective here was to determine the cause of high acrylamide concentrations in panela to inform cost effective minimisation strategies. We monitored panela production from field to final product to understand the scale of the problem, identify the cause of acrylamide formation, as well as the effect of storage on its concentration. We also determined the utility of rapid kits for asparagine quantification. Our results indicate that high acrylamide levels are a widespread problem (85% of samples analysed) and there was a correlation between acrylamide and asparagine of R2 = 0.58 (p < 0.001), but not with any post-harvest processing variable. We estimate that with a concentration of asparagine of <0.1 g l−1 in sugarcane juice, the threshold set by buyers for acrylamide can be met. Potential solutions to reduce asparagine include varietal selection, improved agronomic practices and the use of asparaginase during panela production. However, any proposed measure should be applicable in the context of the rural Peru. Additionally, we confirm the utility of rapid and low-cost kits for measuring asparagine. This pioneering study provides a baseline for effective management for acrylamide minimization in panela.

Preparation, Characterization, and Performance of a Modified Polyacrylamide-Sericite Gel.

In this study, a modified chemical plugging agent is prepared with the aim to reduce the well moisture content and improve the efficiency of oilfield development. In comparison to other chemical plugging agents, the composite gels plugging agents have excellent blocking capacity and erosion resistance. In this study, optimal conditions for the preparation of plugging agents were explored. The results showed that the performance of polyacrylamide-sericite (PAM-sericite) gel improved at a polymerization temperature of 60 °C, a crosslinker concentration of 0.5%, an initiator concentration of 0.75%, an acrylamide concentration of 10.0%, and a sericite concentration of 10.0%. The characterization of PAM-sericite gel showed a certain fold-like shape with a smoother surface, indicating that the doped sericite makes the plugging agent more compact and firm. It was also found that the blocking ratio of the plugging agent can potentially reach 99.5% after the addition of sericite. Moreover, failure stress of the skeleton structure and the water swelling degree were increased by 63.5% and 51.2%, respectively. Additionally, long-term stability, temperature resistance, pressure resistance and pressure stability also showed improvement to varying degrees. It was concluded that this gel has better stability against different kinds of salt solutions and is not affected by particle size.

Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies.

The demand of plant-based protein ingredients (PBPIs) in the food sector has strongly increased over recent years. These ingredients are produced under a wide range of technological processes that impact their final characteristics. This work aimed to evaluate acrylamide contamination in a range of PBPIs produced with different technologies and classified into four categories i.e., flours, dry-fractionated proteins, wet-extracted proteins, and texturized vegetable proteins. The results highlighted a remarkable variability in the acrylamide contamination in all the classes under investigation, with the flours showing the lowest mean acrylamide content (280 µg kg-1) compared with the wet-extracted proteins that showed the highest (451 µg kg-1). These differences could likely be associated with the different processing technologies used to obtain the protein ingredients. These findings suggest the need to monitor acrylamide formation during the processing of PBPIs and, consequently, to study mitigation strategies when necessary.