Acrylamide In Bread Research Articles

Miniaturized matrix solid-phase dispersion assisted by deep eutectic solvent for acrylamide determination in bread samples.

Acrylamide determination is important to state its quantity in baked food preventing any potential carcinogenic effects. Matrix solid-phase dispersion (MSPD) extraction is an extraction procedure based on a homogenization phase between a solid sample and a solid dispersing material to break sample increasing analyte extraction yield, often used for acrylamide determination. The addition of a green deep eutectic solvent (DES) during the MSPD homogenization phase improves the analyte extraction, giving the possibility to reduce the amount of organic solvent used. In this work, a miniaturized MSPD extraction assisted by a DES was developed to determine acrylamide in bread, using high-performance liquid chromatography coupled with mass spectrometry detection. The optimized procedure provides 1:1 (w/w) matrix-to-dispersing material ratio, 2mL of methanol as extraction solvent, and 50 μL of choline chloride-glycerol DES added during the homogenization phase. Method validation ensured good results with minimum recoveries of 90%, high precision with a maximum intra-day error of 4%, and inter-day error of 6%. Limit of detection and limit of quantification resulted to be 16μg/kg and 35μg/kg, respectively. This miniaturized extraction procedure represents a good alternative to those reported in the literature, guaranteeing great performance and respecting green chemistry principles.

Factors Influencing the Accumulation of Free Asparagine in Wheat Grain and the Acrylamide Formation in Bread

Asparagine is one of the precursors of acrylamide that can form during bread production. The aim of this work was to determine the effect of genotype, environment, sulfur fertilization, and the interaction of those factors on the asparagine content, technological value of wheat, and acrylamide level in bread. The research material consisted of five wheat cultivars grown in two locations in Poland with nitrogen fertilization of 110 kg ha−1 and sulfur fertilization of 30 kg ha−1. The standard ISO method for analyzing the milling and baking properties of wheat was used. The UHPLC-MS/MS method for analyzing the amino acids and the GC/MS method for acrylamide in bread were implemented. The analysis of variance results indicated that the location influenced the total variance in the measured asparagine content and quality of wheat the most, followed by the cultivar and then by the interaction between the environment and cultivar. Sulfur fertilization had no significant effect on the asparagine content, but slightly lowered the gluten quality and loaf volume of bread. However, sulfur fertilization in connection with the cultivar characterized by low starch damage had a positive effect on lowering the acrylamide in bread. Asparagine content in wheat and acrylamide in bread varies mostly depending on cultivar and environment.

Evaluation of Risk Assessment for Acrylamide in Bread Consumed in Tehran

Objective: This study was aimed to investigate the average amount of acrylamide in two types of traditional bread (Barbari and Sangak) and one type of industrial bread (toast) and to investigate their hazard potential (HQ) and carcinogenic risk (CR). Methods: Twenty samples of each Barbari, Sangak, and Toast from a bakery in one of the neighborhoods of Tehran in a period of one month were prepared completely randomly. Results: These results were obtained using liquid-liquid extraction (LLE) method and a chromatographic device equipped with a phosphorus-nitrogen detector (NPD). The highest amount of acrylamide was obtained in Sangak (59.7 ng g-1), Barbari (52.6 ng g-1) and toast (38.2 ng g-1) bread, respectively. Conclusion: Carcinogenic risk factor (CR) in Sangak and Barbari bread in the amounts of 320 and 500 g per day can be problematic for the consumer and increase the risk of carcinogenic diseases. However, these values do not prohibit the consumption of toast.

A strategy for reducing acrylamide content in wheat bread by combining acidification rate and prerequisite substance content of Lactobacillus and Saccharomycescerevisiae

This study mainly focused on a strategy for reducing acrylamide(AM) content in wheat breads by combining Lactobacilli and Saccharomyces cerevisiae in sourdough, in comparison with natural fermentation. The results showed that acrylamide levels in breads using sourdough were much lower (102.02–129.37 μg/kg) than control group (204.79 μg/kg). The pH value of sourdough directly influenced the formation of acrylamide in breads (P < 0.01). Furthermore, significant (P < 0.05) correlations were also found between protein and acrylamide contents. There no significant correlations were observed between acrylamide and reducing sugar contents. According to the different effects of strains, it could be concluded that the acrylamide reducing potential of strains was strain-specific, with Pediococcus pentosaceus being the most effective. This suggests that sourdough fermentation with appropriate strains can be used as an advantageous technology to reduce the acrylamide content of wheat breads.

Investigation of Effective Factors on the Formation of Acrylamide and Benzo(a)Pyrene in the Baking Process of Different Bread types Traditional, Semi-industrial and Industrial

Bread as staple of the Iranian may be contaminated by a variety of contaminants such as benzo(a)pyrene and acrylamide. Acrylamide and benzo(a)pyrene are classified as group 2A and group 1 carcinogens, respectively. Therefore, due to the high consumption of bread in our country and the carcinogenic effects of these toxic substances, the effective factors on the formation of these compounds in the process of bread baking were investigated. In this study benzo(a)pyrene and acrylamide were determined in 126 samples of traditional Sangak bread, semi-industrial Sangak bread and industrial bread collected from Tehran and Shiraz cities in IR Iran, then the effect of various parameters on bread contamination with acrylamide and benzo(a)pyrene as well as the relationship between the amount of benzo(a)pyrene and acrylamide in bread were investigated. The results showed that there was a significant difference between the concentration of acrylamide in the different types of bread examined (p <0.05). Also, a significant linear correlation was observed between acrylamide and benzo(a)pyrene concentrations in Tehran traditional Sangak bread samples. This study showed that, reducing the temperature and using the proper baking method could be important factors in reducing acrylamide and benzo(a)pyrene fromation in bread samples.

Impact of thermal processing on levels of acrylamide in a wheat‐lentil flour matrix

AbstractA growing demand for plant‐based protein has seen a resurgence in the utilisation of pulses such as lentil and chickpea as a protein‐rich substrate to produce food products traditionally based on animal or cereal protein. Additionally, pulses offer metabolic benefits due to the bioactivity of compounds including phenolic acids, simple and complex carbohydrates and a more complete amino‐acid profile which is not found in cereal grains. However, there is an increasing concern in the formation of acrylamide in food which occurs when asparagine, an abundant amino acid found in pulses, forms a complex with the reducing sugars; glucose, fructose, and maltose. Recent studies in animal models have shown that acrylamide is carcinogenic and therefore is a concern for humans. High levels of acrylamide have been reported particularly in fried products, primarily due to the Maillard reaction which amplifies the formation of acrylamide. This study investigated the levels of acrylamide in bread, cookies, and extruded products prepared with wheat‐lentil composite flour. Our research found that extrusion resulted in a significantly lower concentration of acrylamide compared to traditional baking. Additionally, increasing the amount of lentil within the composite significantly increased the net concentration of acrylamide for all bread, cookies and extrudate products.

Acrylamide in bread: a review on formation, health risk assessment, and determination by analytical techniques.

Acrylamide is a water-soluble toxicant found in high-protein and carbohydrate-containing foods exposed to high temperature like bread as the staple foodstuff. This toxicant is mainly formed via Maillard reaction. The potential adverse effects of acrylamide especially possible carcinogenicity in human through dietary exposure necessitate its monitoring. Regarding the existence of its precursors in wheat bread formulation as well as extreme consumption of bread by most population and diversity of bread types, its acrylamide level needs to be investigated. The indicative value for acrylamide in wheat bread is set at 80 μg/kg. Consequently, its determination using liquid chromatography-tandem mass spectrometry (LC-MS/MS), gas chromatography-mass spectrometry (GC-MS), or capillary electrophoresis can be helpful considering both the risk assessment and quality control aspects. In this respect, methods based on LC-MS/MS show good recovery and within laboratory repeatability with a limit of detection of 3-20 μg/kg and limit of quantification of 10-50 μg/kg which is suitable for the immediate requirements for food product monitoring and calculation of consumer exposure.

Analysis of the acrylamide in breads and evaluation of mitochondrial/lysosomal protective agents to reduce its toxicity in vitro model

Acrylamide, as a carcinogenic agent, is formed during food processing. Because of the high number of gastrointestinal cancers in Ardabil City, we hypothesized that probably the amount of acrylamide is high in the traditional breads. Also, due to the human are inevitably subjected to acrylamide, we searched strategies for reducing its toxicity in cellular level. The concentration of acrylamide in Barbari, Taftoon, Sangak, and Lavash breads were 143.5 ± 2.5, 129.4 ± 1.7, 95.2 ± 1.3, and 17.5 ± 2.5 μg/kg, respectively. Mitochondrial/lysosomal protective agents decreased acrylamide-induced oxidative damages. Results indicated acrylamide is high in these breads and mitochondrial/lysosomal protective agents could be a strategy for reduction of its toxicity.

Exposure of the Croatian adult population to acrylamide through bread and bakery products

The aim of the present study was to determine and compare the levels of acrylamide in different types of bread and bakery products using a LC–MS/MS method, before and after the new European regulation on acrylamide reduction (Commission Regulation (EU) 2017/2158) became valid. Also, one of the aim was to estimate the average exposure to acrylamide through this food category. Of the total of 100 analysed samples, acrylamide content ranged from below the limit of quantification (LOQ) to 237 μg/kg in the period before the application of a new European Regulation, and from <LOQ to 42 μg/kg after it's application. For the adult Croatian population the dietary mean exposure to acrylamide in bread and bakery products was estimated at 0.16 μg/kg b.w. per day. The application of the new European Regulation has contributed to food safety in terms of reducing the levels of acrylamide in bread and bakery products.

Development of a Sensitive and Rapid Method for Determination of Acrylamide in Bread by LC-MS/MS and Analysis of Real Samples in Iran IR.

A new sample preparation procedure and a liquid chromatography–tandem mass spectrometry (LC–MS/MS) method were developed for the quantitative analysis of acrylamide in bread. The method is based on sample extraction in methanol, purification with Carrez solutions and clean- up with Primary Secondary Amine (PSA).The developed method offers an efficient, inexpensive, easy sample preparation and very sensitive procedure for determination of acrylamide in bread. The use of spiked calibration curves for constructing the calibration curve substantially reduced adverse matrix-related effects. Recoveries were between 96 and 105.3%. Good results were obtained with respect to repeatability (RSDs <11%). The limit of detection and quantification of the method was 0.3 and 1 ng/g, respectively, which shows the method is very sensitive. The developed method was used for the determination of acrylamide in 26 traditional bread samples (Sangak) collected from Shiraz. The results showed that about 96% of Sangak bread samples were contaminated with acrylamide that 64.3 and 33.3 of semi-industrial and traditional Sangak bread were higher than benchmark levels (50 µg/kg), respectively. There are a few reports concerning contamination of Sangak bread samples with acrylamide in Iran. Therefore, this method could be used for a comprehensive survey of acrylamide in Sangak bread samples in the country.

Health risk assessment of acrylamide in bread in Iran using LC-MS/MS

Acrylamide is a chemical, often present in bread, legally classified as carcinogen, mutagen and reproductive toxicant. Since bread is consumed both world-wide and in Iran, determination of acrylamide in different types of breads is of high interest. In the present study, acrylamide was monitored in 56 Sangak and 30 industrial bread samples collected from Tehran and Shiraz, using LC-MS/MS (LOQ = 1 ng/g). In addition, the noncarcinogenic risk (target hazard quotient–THQ) and carcinogenic risk (incremental lifetime cancer risk–ILCR) due to ingestion of acrylamide through bread consumption in children and adults were assessed. Acrylamide was detected in more than 90% of the samples tested. The average daily intake of acrylamide in Iran based on exclusive consumption of Sangak bread, was estimated at 145 ng/kg bw/day. Based on the THQ for bread acrylamide in adults and children, the decreasing risk order was: Shiraz semi-industrial Sangak, Shiraz traditional Sangak, Tehran traditional Sangak, Tehran industrial bread. The ILCR of bread acrylamide calculated for adults and children was higher than the permissible lifetime carcinogenic risk value established by USEPA (1.00E-5). Results show that bread is a major source of acrylamide intake by people in Iran and all consumers regardless of age could be at elevated carcinogenic risk.

2-Naphthalenthiol derivatization followed by dispersive liquid–liquid microextraction as an efficient and sensitive method for determination of acrylamide in bread and biscuit samples using high-performance liquid chromatography

In this research, an ultrasonic-assisted extraction followed by 2-naphthalenthiol derivatization and dispersive liquid-liquid microextraction of acrylamide (AA) was developed as simple and sensitive sample preparation method for AA in bread and biscuit samples using high performance liquid chromatography. Influence of derivatization and microextraction parameters were evaluated and optimized. Results showed that the derivatization of AA leads to improve its hydrophobicity and chromatographic behavior. Under optimum conditions of derivatization and microextraction, the method yielded a linear calibration curve ranging from 10 to 1000 μg L−1 with a determination coefficient (R2) of 0.9987. Limit of detection (LOD) and limit of quantification (LOQ) were 3.0 and 9.0 μg L−1, respectively. Intra-day (n = 6) and inter-day (n = 3) precisions based on relative standard deviation percent (RSD%) for extraction and determination of AA at 50 and 500 μg L−1 levels were less than 9.0%. Finally, the performance of proposed method was investigated for determination of AA in some bread and biscuit samples, and satisfactory results were obtained (relative recovery ≥ 90%).

Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation

ABSTRACTThis study mainly focuses on a strategy for reducing acrylamide content in whole-wheat bread by combining lactobacilli and yeast in sourdough breadmaking. Combinations of sourdough (fermented dough using different Lactobacillus strains including Lactobacillus plantarum PTCC 1896 [probiotic], L. sakei DSM 20,017, L. rhamnosus DSM 20,021, and L. delbrueckii DSM 20,081) and yeast, in comparison with yeast alone, were used for breadmaking. The results showed that acrylamide levels in breads fermented using sourdough+yeast were in all cases much lower (6.9–20 μg/kg on a dry weight basis [d.b.]) than those in the yeast-only fermented bread (47.6 μg/kg d.b.). Significant (p < 0.05) correlations were also found between pH, total titratable acids (TTA) and lactic acid, and acrylamide content. Furthermore, the obtained results showed that the moisture content of dough directly influenced the formation of acrylamide in bread (r = 0.925, p < 0.0001). In addition, no significant correlations were observed between acrylamide content in breads and either the reducing sugar or free amino acid contents in dough samples. According to the different effects of Lactobacillus strains, it could be concluded that the acrylamide reducing potential of lactobacilli was strain-specific, with L. rhamnosus being the most effective. This suggests that sourdough fermentation with appropriate Lactobacillus strains can be used as an advantageous technology to reduce the acrylamide content of whole-wheat breads.

Comparison of the impact ofLactobacillus caseiandLactobacillus rhamnosuson acrylamide reduction in flat and bulk bread

The effect of yeast and lactic acid bacteria (LAB), Lactobacillus casei and Lactobacillus rhamnosus fermentation, on reducing acrylamide and physicochemical properties of the Iranian flat bread named, Sangak and bulk bread were studied. Bread containing whole grain such as Sangak bread contains a high level of enzymes and nutrients related to the bran and outer layers of the grain. In this study, the activity of amylase in whole wheat flour was 19.8% higher than to white wheat flour, based on falling number analysis. Results showed after 24 h of fermentation, in similar temperature, the pH values of the sourdoughs made from whole wheat flour were higher, compared to sourdoughs prepared from white wheat flour. Acrylamide formation was affected (r=0.69) by pH of sourdough. In addition, moisture and water activity of bread reversely influenced (r=-0.807 and -0.588, respectively) the formation of acrylamide in bread. As an important result, acrylamide content of Sangak bread in all cases was lower than in the...

Mitigation of the processing contaminant acrylamide in bread by reducing asparagine in the bread dough

ABSTRACTOver the past few years there has been an increasing awareness regarding acrylamide (AAM) content of various foods. Although there are several relevant articles on AAM mitigation in industrially prepared products, the literature regarding homemade preparations is rather scarce. The objective of this study is to mitigate the AAM formation in baked buns made with 1:1 sifted wheat/wholegrain flour through the depletion of asparagine (ASN) in the bread dough. Using a full-factorial design, the effect of four factors (yeast amount, fermentation time, fermentation temperature and yeast types) was tested. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used for AAM and its main precursor, ASN, determination. The resulting ASN depletion in the dough (68–89%) is significantly affected by fermentation time and yeast type, while AAM mitigation levels in the baked buns are significantly influenced by yeast amount, fermentation time and yeast type. The mean concentrations for each combination range between 5 and 15 µg kg–1.

Effects of starch damage and yeast fermentation on acrylamide formation in bread

The effects of starch damage and yeast fermentation on the formation of acrylamide in wheat bread were studied. Four wheat cultivars were milled separately by three laboratory mills to obtain wheat flours with damaged starch content ranging from 1.7 to 6.6%. Reducing sugar contents increased with increasing damaged starch content in flour. Yeast fermentation decreased greatly the content of asparagine by 40–60% in the dough, but increased substantially the content of reducing sugar. Compared with the unleavened bread, dough fermentation significantly decreased the content of acrylamide in leavened bread. The content of acrylamide in bread increased with increasing damaged starch content in wheat flours from the same cultivar. This study clearly showed that damaged starch content in wheat flour and dough fermentation are two major determinants of the formation of acrylamide in bread. The mitigation of acrylamide formation in bread can be achieved by reducing damaged starch in flour and by fermentation of the dough.

Application of an Accurate and Validated Method for Identification and Quantification of Acrylamide in Bread, Biscuits and Other Bakery Products Using GC-MS/MS System

A gas chromatography tandem mass spectrometry has been developed and validated for the separation, detection, identification and quantification of acrylamide in bread, biscuits and similar products. The method showed good precision with values lower than 6%. A good sensitivity was achieved for bread with 2.41 and 7.23 µg kg-1 limit of detection (LOD) and limit of quantification (LOQ), respectively, while for biscuits, LOD and LOQ were 4.63 and 13.89 µg kg-1, respectively. Accuracy obtained through the bias of 2 certified reference materials (crisp bread - ERM®-BD272 and rusk - ERM®-BD274) gave a value below 1.68-2.52%. The method was applied by analyzing 49 types of bread, biscuits and other similar products. The results showed different levels of acrylamide in bread (values ranged between 7.6 and 165.6 µg kg-1), biscuits (between LOD and 2405.0 µg kg-1), sandwich biscuits with cream (112.6-570.4 µg kg-1), biscuits for infants and young children (between LOD and 801.7 µg kg-1), gingerbread (349.5-955.5 µg kg-1) and crackers (347.8-366.1 µg kg-1).

Acrylamide Contents of Commonly Consumed Bread Types in Turkey

In this study, levels of acrylamide in different bread samples obtained from a Turkish market were investigated. Acrylamide contents of the samples were determined by a gas chromatography-mass spectrometry method. The samples (n = 43) were commonly consumed, different types of breads, including white wheat bread, stone oven wheat bread, wheat bran bread, rye bread, whole grain bread, and whole wheat bread. Results revealed that the acrylamide contents of the samples show a considerable variation among different types of breads as well as within the same type. Crumb-crust ratio of the samples was also considered during the experiments. The contents of acrylamide in breads ranged from below the limit of quantification to 695 μg kg−1 and the mean acrylamide content was 225 μg kg−1. The highest mean level of acrylamide was detected in whole wheat bread.

Interaction effects of fermentation time and added asparagine and glycine on acrylamide content in yeast-leavened bread

The interaction effects of fermentation time and added asparagine and glycine on acrylamide precursors (asparagine and reducing sugars) in dough and content of acrylamide in yeast-leavened wheat bread were studied. Two experiments, with low and high levels of added asparagine (0–0.044 and 0.071–0.476 g/100 g flour, respectively), were performed. Glycine was added (0.042–0.380 g/100 g flour) only in the high asparagine addition experiment. The fermentation time, which was varied between 13 and 164 min, showed a reducing effect on acrylamide precursors in the dough in both experiments ( p < 0.001). These effects of fermentation were more pronounced in the experiment with low asparagine levels, which resembled levels in ingredients. In contrast, fermentation time did not affect the content of glycine in the dough. Added asparagine increased the levels of asparagine in dough and of acrylamide in bread ( p < 0.001). A strong correlation was found between the contents of asparagine in the fermented dough and acrylamide in breads at all levels of asparagine. Glycine significantly increased the colour intensity and reduced the acrylamide in bread ( p < 0.001) with the latter effect being dependent on the level of asparagine.

COMPARISON OF ANTROPOMETRIC MEASUREMENTS IN TURKISH CHILDREN FROM ISTANBUL, TURKEY VERSUS NURNBERG, GERMANY

The aim of the present study was to determine and compare the levels of acrylamide in different types of bread and bakery products using a LC–MS/MS method, before and after the new European regulation on acrylamide reduction (Commission Regulation (EU) 2017/2158) became valid. Also, one of the aim was to estimate the average exposure to acrylamide through this food category. Of the total of 100 analysed samples, acrylamide content ranged from below the limit of quantification (LOQ) to 237 μg/kg in the period before the application of a new European Regulation, and from <LOQ to 42 μg/kg after it's application. For the adult Croatian population the dietary mean exposure to acrylamide in bread and bakery products was estimated at 0.16 μg/kg b.w. per day. The application of the new European Regulation has contributed to food safety in terms of reducing the levels of acrylamide in bread and bakery products.