Amount Of Acrylamide Research Articles

Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety.

The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for treatment of foods. Although the science of biomaterials exposed to high pressure started more than a century ago, there still seem to be a number of unanswered questions regarding safety of foods processed using HHP. This review gives an overview on historical development and fundamental aspects of HHP, as well as on potential risks associated with HHP food applications based on available literature. Beside the combination of pressure and temperature, as major factors impacting inactivation of vegetative bacterial cells, bacterial endospores, viruses, and parasites, factors, such as food matrix, water content, presence of dissolved substances, and pH value, also have significant influence on their inactivation by pressure. As a result, pressure treatment of foods should be considered for specific food groups and in accordance with their specific chemical and physical properties. The pressure necessary for inactivation of viruses is in many instances slightly lower than that for vegetative bacterial cells; however, data for food relevant human virus types are missing due to the lack of methods for determining their infectivity. Parasites can be inactivated by comparatively lower pressure than vegetative bacterial cells. The degrees to which chemical reactions progress under pressure treatments are different to those of conventional thermal processes, for example, HHP leads to lower amounts of acrylamide and furan. Additionally, the formation of new unknown or unexpected substances has not yet been observed. To date, no safety-relevant chemical changes have been described for foods treated by HHP. Based on existing sensitization to non-HHP-treated food, the allergenic potential of HHP-treated food is more likely to be equivalent to untreated food. Initial findings on changes in packaging materials under HHP have not yet been adequately supported by scientific data.

Simultaneously Mitigation of Acrylamide, 5-Hydroxymethylfurfural, and Oil Content in Fried Dough Twist via Different Ingredients Combination and Infrared-Assisted Deep-Frying.

The effect of main ingredients (wheat flours, polyol sweeteners, and frying oil) and infrared-assisted deep-frying on the acrylamide, 5-hydroxymethylfurfural (HMF), oil content, and physicochemical characteristics of fried dough twist (FDT) were investigated. The amount of acrylamide and HMF produced in FDT made with low-gluten flour is significantly lower than that of flour with high gluten content. Among polyol sweeteners, maltitol causes the greatest reduction in acrylamide and HMF in FDT. Moreover, the oil content of FDT was significantly reduced by optimizing the infrared-assisted deep-frying process. At last, compared with deep-frying FDT made of sucrose, infrared-assisted deep-frying FDT made of maltitol reduced acrylamide, HMF, and oil content by 61.8%, 63.4%, and 27.5%, respectively. This study clearly showed that the ingredients, flour and polyol sweeteners used to process FDT are the two major determinants of the formation of acrylamide and HMF in FDT, and infrared-assisted deep-frying can significantly affect the oil content in FDT. Simultaneously, the mitigation of the acrylamide, HMF, and oil content in FDT can be achieved by using low-gluten flour and maltitol in the ingredients, combined with infrared-assisted deep-frying.

Evaluation of acrylic acid-co-acrylamide ratio on swelling kinetics and diffusion behavior

The present study aims to evaluate the effect of the monomer-to-comonomer ratio (1.00, 1.25, 1.50, 1.75, 2.00) on the swelling kinetics and diffusion behavior of a hydrogel. In this study, hydrogels with different ratios were prepared by inverse suspension polymerization using acrylic acid (AA) as the monomer and acrylamide (AM) as the comonomer with a fixed amount of AM. The chemical, morphological and thermal properties of the hydrogels were also analyzed. Swelling analyses showed that the hydrogels followed second-order swelling kinetics, while for the diffusion behavior, the hydrogels obeyed Fickian diffusion with n values less than 0.5. Hydrogel_1.5 showed the lowest n value with the presence of strong broad O–H stretching for carboxylic acid. The thermogravimetric analysis showed that Hydrogel_1.5 had the highest thermal stability compared with other ratios. In conclusion, Hydrogel_1.5 is a potential starting ratio for AA-co-AM hydrogel by inverse suspension polymerization for future development.

Effects of soaking treatment on the acrylamide and inulin contents of Jerusalem artichoke tea and its antioxidant activity.

There are several studies that show that large amounts of acrylamide are detected in Jerusalem artichoke (Helianthus tuberosus L.) tea. This study examined acrylamide, inulin content and antioxidant properties of Jerusalem artichoke tea brewed in different conditions. Uniformly sliced Jerusalem artichokes were soaked in different salt and acidic solutions for 60min at 20°C and extracted with hot or cold water. The acrylamide content was analyzed by high-performance liquid chromatography-tandem mass spectrometry. The Inulin content and antioxidant activity were analyzed by spectrophotometer. Soaking significantly reduced acrylamide levels (p < 0.05) with the largest decrease observed for acetic acid, whereas the effects of all soaking treatments on inulin content were similar. Teas brewed using small-particle-size samples and hot water exhibited the highest acrylamide/inulin levels and antioxidant activity. Consequently, The most suitable treatment for Jerusalem Artichoke tea preparation was 1-h soaking in 1% acetic acid at 20°C.

Acrylamide-induced peripheral neuropathy: manifestations, mechanisms, and potential treatment modalities.

Acrylamide is a chemical monomer; its polymer compounds are used in the manufacture of plastic, papers, adhesive tapes, dyes, and food packaging. Lately, scientists found that cooking (mainly roasting, baking, and frying) yields acrylamide. In addition to fried/baked potatoes, coffee and bakery products still contain substantial amounts of acrylamide. Acrylamide has toxic effects on different body systems include genitourinary, reproductive, nervous system, along with being a carcinogenic substance. The neurotoxicity of acrylamide includes central and peripheral neuropathy. In humans, the clinical manifestations include sensory or motor peripheral neuropathy, drowsiness, or cerebellar ataxia. Likewise, it presents with skeletal muscle weakness, hindlimb dysfunction, ataxia, and weight loss in animals. The suggested mechanisms for acrylamide neurotoxicity include direct inhibition of neurotransmission, cellular changes, inhibition of key cellular enzymes, and bonding of kinesin-based fast axonal transport. Moreover, it is suggested that acrylamide's molecular effect on SNARE core kinetics is carried out through the adduction of NSF and/or SNARE proteins. Lately, scientists showed disruption of focal adhesion kinase (FAK) and proline-rich tyrosine kinase 2 (Pyk2) cell signaling pathways in human differentiating neuroblastoma SH-SY5Y cells, exposed to acrylamide. Different treatment modalities have been revealed to shield against or hasten recovery from acrylamide-induced neuropathy in preclinical studies, including phytochemical, biological, and vitamin-based compounds. Still, additional studies are needed to elucidate the pathogenesis and to identify the best treatment modality.

Risk and Benefit of Natural and Commercial Dark Brown Sugars as Evidenced by Phenolic and Maillard Reaction Product Contents.

Products of dark brown sugar (DBS) from different production processes and raw materials may bring different risks and benefits to human health. Therefore, this study was aimed to evaluate the quality of natural and commercial DBS products. Results showed that physicochemical properties, including pH value, turbidity, and browning degree have no significant difference between natural and commercial DBS products. Total flavonoid content of natural DBS was found to be significantly higher than that of commercial DBS (p < 0.05). Notably, the levels of harmful Maillard reaction products in natural DBS were significantly lower than that in commercial DBS as evidenced by analyses of methylglyoxal and fluorescent advanced glycation end products (p < 0.05). However, the amount of acrylamide in natural DBS was significantly higher than that in commercial DBS. In conclusion, this study provides useful information for risk-benefit assessment of DBS products, which is helpful for food safety management.

Kereskedelmi forgalomban kapható kapszulás kávék akrilamid tartalma

The consumption of capsule coffees is becoming more and more common in everyday life. Today, a number of studies support the fact that there are benefits of consuming the right amount of coffee. Despite its beneficial effects, there are also disadvantages to drinking coffee. For example, the acrylamide found in roasted coffee, which is formed during the process of roasting, poses a health risk. Acrylamide has been classified by the International Agency for Research on Cancer (IARC) as a Group 2A substance, i.e., as an agent which is probably carcinogenic to humans. The technological parameters of the roasting process affect the amount of acrylamide formed in the product. Light roasted coffees contain higher levels of this compound than dark roasted coffees. Numerous studies have been conducted to investigate the acrylamide content of ground coffee products, however, capsule coffees have not yet received similar attention in this respect. In my study, the acrylamide content of various types of commercially available capsule coffees was investigated by HPLC-MS/MS measurements. Decaffeinated coffees are produced using a different technology, so some of these types were also tested.

Changes in aroma components and potential Maillard reaction products during the stir-frying of pork slices

Stir-fried pork slices are kinds of traditional pork processing products in China, which are usually cooked at high temperature with different seasonings. Because of their special quality and flavor, these products gain consumers' preference. However, there are few studies on their physicochemical properties, aroma composition and safety. In this study, the changes in basic components, aroma components and potentially hazardous substances during the stir-frying of pork slices were determined. The effects of the different ratios of fat meat to lean meat and vinegar on these indicators were evaluated, and the formation of potential Maillard reaction products was also analyzed. The results indicated that water content, chrominance values of L* and b* exhibited decreasing trends; a* value displayed a trend of decline first and then rising, while the fat content showed a rising trend during the processing. Appropriate stir-frying can promote the formation of aldehydes, while the content of acids, ketones, and terpenes decreased during processing. The change of alcohols has no obvious rule. Some sulfur compounds not found in raw meat were also detected. Different ratios of fat meat and lean meat changed the kinds of aroma components, while vinegar altered the types and their contents. Besides, the contents of acrylamide and 5-HMF changed significantly, and that of benzo(a)pyrene remained at a low level. The addition of vinegar can enhance the amount of acrylamide and 5-HMF but has no obvious effect on benzo(a)pyrene. Besides, 8 kinds of Maillard reaction products (acrylamide, 5-HMF, benzo(a)pyrene, 5-methylfurfural, pyrazine, 4-methylimidazole, pyrraline, and 5- hydroxymethyl - 2-furancarboxylic acid) were determined, and some of them were harmful to product quality and human health. The results showed that the processing time of pork slices should be controlled within 60 min.

Occurrence of acrylamide in selected food products.

Acrylamide is a toxic compound found in occupational and non-occupational environment. It originates from industrial use, technological processes in construction as well as food production, water purification, and laboratory use. Adverse effects including neurotoxicity, probably carcinogenicity, genotoxicity, teratogenicity, and reproductive toxicity were reported in many studies. Our study is focused on acrylamide content in selected food products in the Czech Republic. In this study, we determined acrylamide content in selected samples of commonly consumed food products (potato chips, biscuits, popcorn, corn flakes, breakfast cereals, and baked muesli). The concentration of acrylamide in most samples of potato chips, biscuits and popcorn exceeded the benchmark limits. The acrylamide content in samples of potato chips from one manufacturer in 4 cases out of 5 analysed samples exceeded benchmark limit. On the other hand, no corn flakes sample acrylamide content from the same manufacture exceeded the benchmark limit. With 20 of all analysed samples exceeding the benchmark levels for acrylamide, it can be concluded that 47.6% of samples did not comply with the benchmark level. Dietary intake of frequently consumed food products with the acrylamide content exceeding the recommended comparative value could have adverse effects on the human health. Our study confirmed high amount of acrylamide in some selected food samples. The reduction of dietary burden with acrylamide is possible by complying with the correct technological principles in food preparation.

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.

Gum colocasia-g-polyacrylamide: Microwave-assisted synthesis and characterization

In the present investigation, an attempt has been made for grafting of acrylamide on the backbone of Colocasia esculenta by using microwave-assisted grafting method, which is a convenient and versatile route for the development of polysaccharide-based materials. The dried mucilage of colocasia was prepared from fresh rhizomes. The optimization was performed by using Box Behnken matrix design (BBD) and response surface methodology (RSM) using design expert software. A series of graft polymers, varying in the amount of acrylamide, ammonium persulphate and microwave irradiation was prepared. The effect of Microwave time, gum concentration and power on percentage yield, percentage grafting and percentage grafting efficiency has been optimized and evaluated by 3D surface response graphs. It has been observed that power and irradiation time has a significant synergistic effect on % yield, % grafting and % grafting efficiency however gum concentration produce slight increment up to a limit after that the effect becomes almost constant. The selected optimized formulation is F8 with a percentage yield of 99.57%, percentage grafting of 634.33% and percentage grafting efficiency of 87.49%. Optimized formulation was subjected to Fourier transform infrared spectroscopy, Differential scanning calorimetry, X-ray diffraction and Scanning electron microscopy for characterization which committed the grafting of acrylamide on Colocasia esculenta.

Investigation of Composition, Temperature, and Heating Time in the Formation of Acrylamide in Snack: Central Composite Design Optimization and Microextraction Coupled with Gas Chromatography-Mass Spectrometry

Snack samples like potato crisp, fried potato, popcorn, and Cheetos have been known as carbohydrate- and protein-rich food. These tasty foods have high potential to contain acrylamide. Genotoxic and carcinogenic effect of acrylamide on human health cause to specific focus for measuring of acrylamide in food samples (Esposito et al. Food Chem Toxicol 108:249–256, 2017). In the present research, the compositions of snack samples, baking temperature, and heating time have been investigated and the results show that these factors have directly affected on acrylamide formation. Acrylamide level has been formed lower in corn-based samples than potato-based samples. The composition has shown the greatest effect compared to other two factors. Microextraction technique coupled with gas chromatography-mass spectrometry has been applied to extract and determine acrylamide from fifty snack samples. Important parameters affected on the extraction procedure were optimized using response surface methodology (RSM) based on central composite design (CCD). High linearity with R2 = 0.997 for calibration curve in the range of 1–500 ng g−1 were obtained. Limit of detection and limit of quantitation were obtained 0.59 ng g−1 and 1.99 ng g−1, respectively. Recovery was obtained 95%. The maximum and minimum amounts of acrylamide were detected 116.2 and 1183 ng g−1 for potato crisp and Cheetos samples, respectively. The results confirmed that the amount of acrylamide in snacks can be considered.

Carcinogenic and neurotoxic risks of dietary acrylamide consumed through cereals among the Lebanese population

The present study aims to determine the carcinogenic and neurotoxic risks associated with acrylamide intake from cereal products. Analysis on a UPLC–MS/MS spectrometer revealed that oat-based and mixed cereals contain the highest amount of acrylamide among cereal products with levels as high as 271 and 348 μg/kg, respectively. Children were shown to exhibit both carcinogenic and neurotoxic risks regardless of the type of cereal product consumed. For adults above 50 years of age, only consumers of oat-based cereal products seem to exhibit carcinogenic and neurotoxic risks. To avoid a carcinogenic and neurotoxic risk among the Lebanese population, we propose that food processors set the maximum tolerable concentration for acrylamide in cereal products at 94.8 μg/kg product, a value which is threefolds lower than the average acrylamide levels found in this study. Alternatively, and unreasonably, the average Lebanese population and children among the Lebanese population may choose to cut down on cereal consumption by 1.7- and 7.2-folds respectively, should they want to avoid a health hazard as a result of acrylamide intake. The industry should also respond by optimizing the production process in a way to reduce acrylamide levels in cereals.

Influence of dough composition on the formation of processing contaminants in yeast-leavened wheat toasted bread

The influence of dough composition on acrylamide, 3-monochloropropane-1,2-diol (3-MCPD) esters, and glycidyl esters (GE) formation during bread toasting was investigated. The doughs differed in added amounts of soy lecithin, salt, and reducing agents (l-cysteine and glutathione). The toasting of bread for 2.5 min considerably enhanced the formation of acrylamide and 3-MCPD esters. The addition of lecithin (1%, w/w) resulted in four times higher content of 3-MCPD esters in toasted bread slices. No distinct relationship between dough composition and GE formation in untoasted and toasted bread was found. The addition of reducing agents (0.05%, w/w) mitigated during toasting not only the formation of 3-MCPD esters (more than six times) but also the extent of Maillard reaction that resulted in three times lower amounts of acrylamide and predominant formation of alcohol-like compounds. Toasted bread without reducing agents contained typical Maillard reaction compounds such as aldehydes, alkyl pyrazines, and derivatives of furan.

Mitigation effect of sodium alginate on acrylamide formation in fried potato chips system based on response surface methodology.

Acrylamide is a known neurotoxin and probable carcinogen in humans. Researchers reported that foods rich in carbohydrates could generate high amounts of acrylamide at high temperatures. In recent years, hydrocolloids are applied to reduce acrylamide in thermally processed foods and the effect has been well proved. The present work was to investigate the effect of sodium alginate as the coating agent on acrylamide formation in fried potato chips by a Box-Behnken design. The optimized processing conditions were: sodium alginate at the concentration of 1.34%, frying time at 4.38min, and frying temperature at 179°C. The corresponding inhibition rate of acrylamide was 76.59%. Compared to the control group, the oil absorption of coating chips decreased significantly, whereas the addition of sodium alginate did not affect the quality of potato chips. Scanning electron microscope analysis revealed that coating with sodium alginate could effectively prevent oil uptake, which might contribute to acrylamide mitigation. Overall, sodium alginate significantly mitigated acrylamide formation in fried potato chips. PRACTICAL APPLICATION: Sodium alginate could significantly reduce acrylamide formation in fried potato chips systems. Sodium alginate may therefore be a new mitigation strategy for acrylamide formation in commercial fried foods without prejudice to main quality properties valued by consumers.

The Comparative Amount of Acrylamide in Tahdig Prepared with the Most Common Edible Liquid and Solid Oils

Background: Due to the heating of amino acids with edible oils to high temperatures, different amounts of acrylamide are produced. Objective: The purpose of this study was to compare the level of acrylamide in the tahdig of bread and tahdig of potato prepared with the common liquid and solid edible oils, including sunflower, corn, canola, frying oil and solid oils. Methods: The tahdig of bread and potato was prepared under the same temperature and time with different oils. Acrylamide isolation was performed on a solid-phase extraction (SPE) cartridge and acrylamide was determined using High-performance liquid chromatography (HPLC). Results: The highest amount of acrylamide was obtained with sunflower oil in the tahdig of potato (194.091 mg/Kg) and the lowest amount of acrylamide was obtained with solid oil in the tahdig of bread (48.54 mg/Kg). For all the oils, the acrylamide content of the tahdig of potato was higher than bread. Conclusion: This study clearly demonstrated the involvement of the kind of oils in the formation of acrylamide in the tahdig of bread.

GUM KARAYA-G-POLY (ACRYLAMIDE): MICROWAVE ASSISTED SYNTHESIS, OPTIMISATION AND CHARACTERISATION

Objective: The objective of the present research is to formulate acrylamide grafted Karaya gum by using microwave-assisted grafting method and optimisation is performed by using Box behnken design.&#x0D; Methods: The extracted mucilage of gum Karaya was modified into grafted gum Karaya by using a microwave-assisted method. Acrylamide was used as monomer and ceric ammonium nitrate (CAN) is used as redox initiator. The experimental design for optimisation include three independent variables gum concentration (X1), ceric ammonium nitrate (CAN) amount (X2) and irradiation time (X3) while the dependent variables were % yield (Y1), % grafting (Y2) and % grafting efficiency (Y3). The optimised formulation was characterized by fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), x-ray diffraction (XRD) and scanning electron microscopy (SEM) analysis.&#x0D; Results: After optimisation the formulation with acrylamide amount 5 g, ceric ammonium nitrate amount 200 mg and irradiation time of 2 min was selected as optimized formulation. The optimised formulation has percentage grafting of 853.5%, with grafting efficiency of 77.59%.&#x0D; Conclusion: The application of box behnken design for optimisation was performed successfully in microwave assisted grafting of acrylamide on karaya gum.

Synthesis, characterization of β-CD based novel hydrogels with dual objectives of drug release and dye removal

In our recent work, we have reported on hydrogels devoid of cross-linkers. After observing the successful swelling and water retention properties, we have introduced β-cyclodextrin in acrylamide-co–N-(hydroxymethyl)-acrylamide hydrogel to introduce hydrophobic cores. In this work, we have focussed to improve the sustainable drug release and toxic dye removal performance of hydrogel by introducing β-cyclodextrin (β-CD). Four different grades of β- cyclodextrin grafted acrylamide-co–N-(hydroxymethyl)-acrylamide have been synthesized through free radical polymerization technique at room temperature. Different proportions of β-CD and fixed amount of acrylamide (AM), N-(hydroxymethyl)-acrylamide (NHMA) and 2,2′-azobis-[2-(2-imidazolin-2-yl)-propane] dihydrochloride (AIPD as an initiator) have been used. The synthesized grades were characterized using FTIR, SEM, TGA, UV–visible and powder XRD. Hydrogels have shown high swelling capacity, i.e. 3000 times higher than dry weight. The diffusion studies of drug loaded hydrogels have been performed which have followed quasi-Fickian drug release behavior. Cumulative drug release studies of diclofenac sodium has been investigated in buffer solution at pH 7.4 for 66 h. The toxic cationic dye (methylene blue) removal studies have been carried out in highly concentrated dye contaminated aqueous solution at neutral pH. Hydrogel resulted in complete removal of MB dye with lesser dose and in short span of time. β-Cyclodextrin grafted acrylamide-co–N-(hydroxymethyl)-acrylamide-2 and β-cyclodextrin grafted acrylamide-co–N-(hydroxymethyl)-acrylamide-3 showed highest 77% drug release and almost 100% dye removal from solution, respectively.

Stretching the brain to image it

Seeing inside someone’s heart. Stretching the mind. These aren’t just turns of phrase but something that researchers can physically do with help from polymer science and microscopy. Massachusetts Institute of Technology chemical engineer Kwanghun Chung has found a way to turn organs into flexible, transparent hydrogels (Nat. Methods 2020, DOI: 10.1038/s41592-020-0823-y). When he was a postdoc, Chung helped develop a way to render brain tissue transparent and fixed in polyacrylamide, but the resulting samples were brittle. Chung and his team have now adjusted the amounts of acrylamide, cross-linker, and initiator to create an entangled hydrogel rather than a cross-linked one. Because the long polymer chains are entangled, the links can slip around one another, giving the gel structural integrity but also flexibility and stretchability. The team call the technique ELAST (entangled link-augmented stretchable tissue-hydrogel). When their polymer formulation infuses biological tissues, cells and molecules become entangled in a stretchy gel.

Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue

The study aimed to evaluate the effects of olive cultivar (cvs. Manzanilla Cacereña and Hojiblanca) and the sterilization intensity/time-period (F0 of 10–25 min at 121 ± 3 °C) on the formation of acrylamide in table olives and brine. Olive cultivar and thermal sterilization had a significant impact on the amount of acrylamide produced (varying from 228 ± 94 to 286 ± 110 and 336 ± 126 to 373 ± 159 ng g−1, for table olives and brine, respectively, determined by HPLC-MS-QQQ). Moreover, for both cultivars, linear positive relationships (0.931 ≤ R2 ≤ 0.994) were found between the acrylamide concentration in olives and respective brine solutions, allowing to foresee a non-destructive indirect methodology for quantifying acrylamide in table olives. Finally, a potentiometric E-tongue was used to quantify acrylamide in both matrices. The lipid sensor membranes comprised on the sensor device showed potentiometric semi-logarithmic responses (0.962 ≤ R2 ≤ 0.999) towards the acrylamide concentration for aqueous standard solutions, permitting the establishment of accurate multiple linear predictive models for the quantification of acrylamide in olives and brine solutions (repeated K-fold-CV: 0.97 ± 0.03 ≤ R2 ≤ 0.99 ± 0.01; 12 ± 8 ≤ RMSE ≤ 28 ± 14 ng g−1) for both olive cultivars. E-tongue could be used as non-destructive indirect detection method of acrylamide, based on the brine solution evaluation, and so, a complementary analytical tool to the conventional chromatographic analysis.