Production Of Acrylamide Research Articles

Construction, characterization and application of rutin loaded zein - Carboxymethyl starch sodium nanoparticles.

In this paper, zein-carboxymethyl starch (CMS) nanoparticles were prepared by antisolvent precipitation method to improve the stability of rutin (RT). The encapsulation efficiency, loading capacity, oxidation resistance, structural properties were evaluated. The results showed that electrostatic, hydrogen bond and hydrophobic interaction were the main driving forces for the formation of nanoparticles. The size and PDI of all prepared zein -RT-CMS nanoparticles were <190 nm and 0.3, respectively, and the zeta-potential was about -25 mV. When zein /RT/CMS was 1:0.02:3, the maximum encapsulation rate of nanoparticles reached 86.2 %. The constructed stabilized RT significantly improved the antioxidant activity of free RT, and the antioxidant activity of RT was up to 88 %. In addition, a high temperature and low humidity simulation system with asparagine/glucose as the reaction substrate was established to study the inhibitory effect of zein- RT- CMS carrier on the production of acrylamide. The results showed that the zein-CMS carrier could improve the thermal stability of RT and inhibit the formation rate of acrylamide in thermal processing. When zein /RT/CMS was 1:0.02:3, the inhibition rate of acrylamide could reach 33.51 %, thus reducing acrylamide formation in thermal processing.

Dry Heat Sterilization of a Pelleted, Natural Ingredient Rodent Diet.

Sterilization of rodent feed is recommended to eliminate potential murine pathogens and minimize microbial variability between batches. Most research institutions sterilize feed using steam/pressure (autoclave) or irradiation. Both methods have advantages and disadvantages that contribute to their suitability, including cost, maintenance, availability, and alterations to the exposed product. Dry heat sterilization, which has been in use for over 75 y, uses higher temperatures and longer sterilization times than steam autoclave and is most often used for delicate instruments or products that would be damaged by water such as powders or oil-based liquids. Dry heat sterilization in vivaria has been limited to date but is gaining popularity due to lower initial purchase and ongoing operational costs as compared with steam autoclaves. Little published information exists on the effects of dry heat sterilization on animal feed. We evaluated the sterility and chemical alterations of a natural ingredient, pelleted, rodent diet (NIH-31) after exposure to dry heat. Feed sterility was achieved using a dry heat exposure temperature of 160 °C (320 °F) for 4 h. This exposure resulted in a significant loss of heat-labile vitamins and significantly more acrylamide production as compared with the nonsterile, irradiated, and autoclaved feed.

Strategies to mitigate acrylamide development in bakery products: Effect of asparagine content in flour and tartaric acid addition in biscuit formulation

This paper explores strategies to mitigate acrylamide formation in bakery goods, with a focus on using tartaric acid as an acid neutralizer in biscuit recipes. Initial analyses involved screening the asparagine content in various flours, aiming to encompass a wide range of samples, including those that presented substantial challenges. Subsequently, experimental biscuits were produced with various treatments (tartaric acid addition, steam release during baking, and both steam/acid). Results showed a correlation between asparagine content in flours and acrylamide formation. Tartaric acid was remarkably effective, achieving a 57%–87% reduction in acrylamide production. Colorimetric measurements assessment demonstrated that tartaric acid treatment reduced browning, while the aw (<0.15) was not affected even using steam during cooking. Sensory analysis indicated slight sour taste in acid-treated biscuits, but overall acceptability remained high. Texture analysis revealed improved friability, crucial for preventing oral mucosal lesion, especially in children's products. PCA highlighted the impact of treatments on variables like acrylamide content, color, water activity, and sensory attributes. The study suggests that using tartaric acid as a neutralizing agent is a solid strategy to mitigate acrylamide without compromising sensory qualities in biscuits. Further research will include exploring other acids, optimal dosage, and variations in flour composition.

Role of galacturonic acid in acrylamide formation: Insights from structural analysis

Acrylamide (AA) is a neoformed compound in heated foods, mainly produced between asparagine (Asn) and glucose (Glc) during the Maillard reaction. Galacturonic acid (GalA), the major component of pectin, exhibits high activity in AA formation. This study investigated the pathway for AA formation between GalA and Asn. Three possible pathways were proposed: 1) The carbonyl group of GalA directly interacts with Asn to produce AA; 2) GalA undergoes an oxidative cleavage reaction to release α-dicarbonyl compounds, which subsequently leads to AA production; 3) 5-formyl-2-furancarboxylic acid, the thermal degradation product of GalA, reacts with Asn to generate AA. Structural analysis revealed that the COOH group in GalA accelerated intramolecular protonation and electron transfer processes, thereby increasing the formation of AA precursors such as decarboxylated Schiff base and α-dicarbonyl compounds, promoting AA formation. This study provides a theoretical basis and new insights into the formation and control of AA.

Structure-oriented engineering of nitrile hydratase: Reshaping of substrate access tunnel and binding pocket for efficient synthesis of cinnamamide

Cinnamamide and its derivatives are the most common and important building blocks widely present in natural products. Currently, nitrile hydratase (NHase, EC 4.2.1.84) has been widely used in large-scale industrial production of nicotinamide and acrylamide, while its catalytic activity is extremely low or inactive for bulky nitrile substrates such as cinnamonitrile. Therefore, beneficial variant βF37P/L48P/F51N were obtained from PtNHase of Pseudonocardia thermophila JCM3095 by reshaping of substrate access tunnel and binding pocket, which exhibited 14.88-fold improved catalytic efficiency compared to the wild-type PtNHase. Structure analysis, molecular dynamics simulations and dynamical cross-correlation matrix (DCCM) analysis revealed that the introduced mutations enlarged the substrate access tunnel and binding pocket, enhanced overall anti-correlated movements of enzymes, which would promote product release during the dynamic process of catalysis. In a hydration process, the complete conversion of 5 mM cinnamonitrile was achieved by βF37P/L48P/F51N in a 50 mL reaction, with cinnamamide yield of almost 100 % and productivity of 0.736 g L−1 h−1. The study demonstrates the co-evolution of substrate access tunnel and binding pocket is an effective strategy, and provides a valuable reference for future research. Furthermore, NHases have huge potential for catalyzing bulky nitriles to form corresponding amides in large-scale industrial production.

Mitsui Chemicals to increase production capacity for biocatalysts used in acrylamide production

Mitsui Chemicals to increase production capacity for biocatalysts used in acrylamide production

Assessment of Acrylamide Formation in Various Iraqi Bread Types and Mitigation of Acrylamide Production by Calcium Carbonate in White Flatbread

Acrylamide is a neuro- and reproductive toxicant to humans and has carcinogenic effects in animal species which naturally forms in high-carbohydrate foods at high (≤121°C) temperatures. This study assessed acrylamide formation in various Iraqi bread types, including whole-wheat flatbread, white flatbread, stone-baked bread, whole-wheat baguette, and white baguette prepared in the selected local bread factories in Baghdad, Iraq, using HPLC assay. Among several types of bread, white flatbread is the most commonly consumed bread in Iraq; therefore, the impact of calcium carbonate (CaCO3), added to the flour at different concentrations: 240, 260, and 280 mg/100 g, in reducing acrylamide concentration only in white flatbread was assessed. Acrylamide was detected at various concentrations in each type of bread tested, with the highest concentration in whole-wheat flatbread (470.2 ± 6.7 μg/kg) followed by stone-baked bread (418.8 ± 6.4 μg/kg), whole-wheat baguette (408.3 ± 9.1 μg/kg), white flatbread (400.9 ± 7.4 μg/kg), and white baguette (362 ± 9.2 μg/kg), respectively. However, after supplementing CaCO3 in white flatbread, a significant p &lt; 0.05 reduction in acrylamide (219 ± 8.5, 121.8 ± 1.7, and 115 ± 3.4 μg/kg, for the three calcium carbonate concentrations) as compared to the control (308.3 ± 2.9 μg/kg) was observed without impacting the rheological properties of bread. In conclusion, the acrylamide concentration can be reduced by supplementing CaCO3 in the white flatbread without compromising the rheological properties (i.e., dough strength, volume, and water absorption) and overall bread quality. The study results would help to mitigate the risk of toxic effects in humans.

Acidovorax PSJ13, a novel, efficient polyacrylamide-degrading bacterium by cleaving the main carbon chain skeleton without the production of acrylamide.

Given the environmental challenge caused by the wide use of polyacrylamide (PAM), an environmental-friendly treatment method is required. This study demonstrates the role of Acidovorax sp. strain PSJ13 isolated from dewatered sludge in efficiently degrading PAM. To be specific, the strain PSJ13 can degrade 51.67% of PAM in 96h (2.39mg/(L h)) at 35 °C, pH 7.5 and 5% inoculation amount. Besides, scanning electron microscope, X-ray photoelectron spectroscopy, liquid chromatography-mass spectrometry and high-performance liquid chromatography were employed to analyze samples, and the nitrogen present in the degradation products was investigated. The results showed that the degradation of PAM by PSJ13 started from the side chain and then mainly the -C-C- main chain, which produced no acrylamide monomers. As the first study to report the role of Acidovorax in efficiently degrading PAM, this work may provide a solution for industries that require PAM management.

N-terminal loops at the tetramer interface of nitrile hydratase act as “hooks” determining resistance to high amide concentrations

Nitrile hydratase (NHase) has been extensively utilized in industrial acrylamide production. However, the vulnerability to high concentrations of acrylamide limits its further application. Herein, we redesigned the N-terminal loop at the tetramer interface of a thermophilic NHase from Pseudonocardia thermophila JCM3095 (PtNHase), and its catalytic activity, resistance to high acrylamide concentrations, and thermostability were improved. Amino acid residues located in the N-terminal loop of the tetramer interface that are responsible for enhancing the resistance to high acrylamide concentrations were identified via static structural analysis and molecular dynamics simulations. A variant library was used to fine-tune the tetramer interface. Variant αL6T exhibited 3.5-fold greater resistance to 50% (v/v) acrylamide, whereas its activity was 1.2-fold higher than that of the wild-type (WT) enzyme, revealing no activity-stability trade-off. Compared to the use of Escherichia coli harboring the WT enzyme, the use of E. coli harboring αL6T increased the acrylamide concentration from 398.1 g/L to 500 g/L. Crystal structure-guided analysis of αL6T and molecular dynamics simulations revealed that increased enzyme surface hydration and the introduction of positive cross-correlation into the N-terminal loop of the tetramer interface caused the two loop regions to hook to each other, thus improving the resistance to high acrylamide concentrations.

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.

Production and Inhibition of Acrylamide during Coffee Processing: A Literature Review.

Coffee is the third-largest beverage with wide-scale production. It is consumed by a large number of people worldwide. However, acrylamide (AA) is produced during coffee processing, which seriously affects its quality and safety. Coffee beans are rich in asparagine and carbohydrates, which are precursors of the Maillard reaction and AA. AA produced during coffee processing increases the risk of damage to the nervous system, immune system, and genetic makeup of humans. Here, we briefly introduce the formation and harmful effects of AA during coffee processing, with a focus on the research progress of technologies to control or reduce AA generation at different processing stages. Our study aims to provide different strategies for inhibiting AA formation during coffee processing and investigate related inhibition mechanisms.

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.

The variability of acrylamide content in potato French fries depending on the oil used and deep-frying conditions

The research aimed to investigate the variability of the acrylamide content in French potato fries depending on the type of oil and the length and conditions of deep-frying. Deep-frozen pre-fried potato French fries primarily intended for catering establishments were deep-fried parallel in two oils (multi-component oil and rapeseed oil) at the same conditions (175 °C/4 min and 200 °C/3 min) until the limit for total polar compounds (TPCs) content (24%) was reached. The samples were analysed immediately after removal from the package, after the first frying and when the TPCs was exceeded. High-performance liquid chromatography/electrospray ionization tandem mass spectrometry (HPLC/ESI-MS/MS) was used to determine acrylamide. Mathematical and statistical evaluation of the results was according to the indicators of descriptive characteristics, i.e., arithmetic mean, standard deviation (SD), and coefficient of variation (%). Analysis of variance (ANOVA) was used to compare groups, i.e., the assumption of agreement of variance was verified by the F test (F). All pairwise differences in means were tested using Tukey's HSD test (Honest Significantly Different) and Scheffe´s test. The critical value of α, compared to the standardized difference between the means, was established using our chosen risk of 5%. The highest acrylamide values were measured in samples deep-fried in rapeseed oil at 200 °C/3 min in sample 2b (451.13 µg/kg when deep-fried immediately) and in sample 2d (383.24 µg/kg after exceeding TPCs). The lowest values of acrylamide were found in samples deep-fried in multi-component oil at a temperature of 200 °C/3 min in sample 1d (183.35 µg/kg after exceeding TPCs) and at a temperature of 175 °C/4 min in sample 1c (240.75 µg/kg after exceeding TPCs). The decreased tendency of acrylamide in both types of oils and variants of temperature after exceeding TPCs compared to the state immediately after frying is confirmed for all samples. Potato-based products are a significant source of acrylamide production and subsequent consumption. Monitoring its presence in food is, therefore, an important legislative requirement.

Reducing the production of acrylamide during the roasting of balloon flower roots in consumer appliances and industrial equipment.

The online version contains supplementary material available at 10.1007/s10068-023-01242-z.

Antioxidants Role Against Acrylamide Toxicity on Urogenital System: An Overview

Acrylamide (AA) is a chemical substance which is used as a soil stabilizing agent and in the production of copolymers and polymers since 1970. The presence of an AA adduct in food was observed in rats fed with fried food which led to a substantial increase in levels of hemoglobin adduct. Foods that are rich in carbohydrate when prepared at high temperature (above 120 ºC) by baking, toasting, frying, roasting or cooking results in the production of AA by the reaction of the amino acid with glucose present in it. Several studies observed AA toxicity on nervous system, reproductive system, and immune system. To justify this toxicity there is not a clear mechanism described. In this review article the mechanisms of AA toxicity on urogenital system and role of antioxidants against its toxicity has been reviewed. According to previous studies the main factor that induces AA toxicity is oxidative stress. AA treated groups revealed degeneration of the kidney’s epithelial lining and the glomerular tuft. Adverse effect on reproductive system by AA has been evidenced by sperm-head abnormalities, dominant lethal effects, and testicular epithelial tissue degeneration. Therefore, it is advised that modifying of food processing methods and consuming lot of vegetables and fruits containing antioxidants. These antioxidants give us some supports to the cells of our body organs against the AA sources which cause cell defects.

Effect of nutritional parameters on microbial production of L-Asparaginase by novel Brevibacillus borstelensis ML12

L-Asparaginase owes considerable significance in food and pharmaceutical applications. L-Asparaginase is an antineoplastic enzyme that finds application in the treatment of Acute Lymphoblastic Leukemia (ALL) and in mitigating acrylamide (a potent carcinogen) production during baking. In this study, we aimed to optimize nutritional parameters that are significant in initiating and regulating a bioprocess system in order to maximize enzyme production from a novel isolated bacterial species Brevibacillus borstelensis ML12 so the high-yielding enzyme producers can be selected and utilized for better efficacy of this commercially viable enzyme in pharmaceutical field, food industry, in biosensors and as an antioxidant growth kinetics study of the organism was performed and the maximum specific growth rate µo (min−1) and Monod half saturation constant Ks for L-Asparagine came out to be µo = 0.0189 min−1 and Ks = 2.44 mM, respectively at 0.04 M asparagine concentration and 37 °C. Effect of different nutritional parameters like carbohydrates, organic and inorganic nitrogen sources, L-Asparagine, minerals, surfactants and bile were performed. Maximum L-Asparaginase production occurred at 0.01% dextrose, 20 g L−1 L-Asparagine, 10 mM cobalt chloride, 0.1% Tween 80 and 1% bile concentrations (237.319 IU mL−1).

Simultaneous alleviation of acrylamide and methylimidazole accumulation in cookies by Rhizoma kaempferiae and kaempferol and potential mechanism revealed by density functional theory

The simultaneous alleviating effect of Rhizoma kaempferiae and kaempferol on accumulation of acrylamide and methylimidazole in cookies was explored. Electron paramagnetic resonance (EPR) and density functional theory (DFT) were used to investigate the potential mechanism relating to the quenching of free radicals and elimination of carbonyl intermediates. The maximum inhibition rates for acrylamide and methylimidazole were 52% and 70% (15 g/kg RK). EPR experiments showed that the HO· and carbon-centered free radicals, critical for the production of acrylamide and methylimidazole, were reduced by RK and kaempferol in a dose-dependent manner. DFT indicated that the 1-OH group of kaempferol was the most important and quenched HO· mainly via H-atom Transfer. The active carbonyl intermediates, acrylaldehyde, glyoxal, and methylglyoxal can also be reduced by RK and kaempferol, which may result from the quenching of free radicals. On the basis of these results, we suggested that RK and kaempferol exerts simultaneous alleviating effect for accumulation of acrylamide and methylimidazole by blocking free radicals-centered path and reducing active carbonyl intermediate.

Influence of Seasonings and Spice Essential Oils on Acrylamide Production in a Low Moisture Model System.

Acrylamide (AA) is a typical contaminant produced during the heating process. In the present study, two seasonings (soy sauce and rice vinegar) and three spice essential oils (chive, ginger, and pepper) were added to the asparagine (Asn)/glucose (Glc) diethylene glycol model system to investigate the production of AA in a low moisture model system. The generation of AA was significantly enhanced when low levels of soy sauce (1% and 3% v/v) were added (p < 0.05). The Asn/Glc model system was heated for 15 min with 0%, 1%, or 3% (v/v) soy sauce, containing 43 mg/L, 63 mg/L, and 53 mg/L AA, respectively. However, the addition of a high level of soy sauce (5% v/v) showed significant inhibition of AA production after heating for 10 min (p < 0.05). About 36% of AA was inhibited in the Asn/Glc/soy sauce (5%) model system after heating for 15 min. The addition of low levels of rice vinegar (1% and 3% v/v) showed comprehensive effects on AA production. Nevertheless, the addition of rice vinegar at 5% v/v had an inhibitory effect on AA generation (p < 0.05). All kinds of spice essential oils promoted the production of AA (p < 0.05). There was a dose−response relationship between the level of spice essential oils and the generation of AA. This study proposes the importance of seasonings and spice essential oils for AA production in food preparation.

Multiobjective Optimization of a Frying Process Balancing Acrylamide Formation and Quality: Solution Analysis and Uncertainty Propagation.

In this study, we performed multi-objective model-based optimization of a potato-frying process balancing between acrylamide production and a quality parameter (yellowness). Solution analysis revealed that, for most of the Pareto solutions, acrylamide levels exceeded the EFSA recommendation. Almost equivalent optimal solutions were found for moderate processing conditions (low temperatures and/or processing times) and the propagation of the uncertainty of the acrylamide production model parameters led to Pareto fronts with notable differences from the one obtained using the nominal parameters, especially in the ranges of high values of acrylamide production and yellowness. These results can help to identify processing conditions to achieve the desired acrylamide/yellowness balance and design more robust processes allowing for the enhancement of flexibility when equivalent optimal solutions can be retrieved.