Mitigation Of Acrylamide Research Articles

Mitigation of acrylamide in fried food systems using a combination of zein-pectin hydrocolloid complex and a food-grade l-asparaginase

Acrylamide, a Maillard reaction product, formed in fried food poses a serious concern to food safety due to its neurotoxic and carcinogenic nature. A “Green Approach” using L-Asparaginase enzyme from GRAS-status bacteria synergized with hydrocolloid protective coating could be effective in inhibiting acrylamide formation. To fill this void, the present study reports a new variant of type-II L-asparaginase (AsnLb) from Levilactobacillus brevis NKN55, a food-grade bacterium isolated using a unique metabolite profiling approach. The recombinant AsnLb enzyme was characterized to study acrylamide inhibition ability and showed excellent specificity towards L-asparagine (157.2 U/mg) with Km, Vmax of 0.833 mM, 4.12 mM/min respectively. Pretreatment of potato slices with AsnLb (60 IU/mL) followed by zein-pectin nanocomplex led to >70% reduction of acrylamide formation suggesting synergistic effect of this dual component system. The developed strategy can be employed as a sustainable treatment method by food industries for alleviating acrylamide formation and associated health hazard in fried foods.

Utilization of Peptidoglycans from Lactic Acid Bacterial Cell Walls for the Mitigation of Acrylamide and 5-Hydroxymethylfurfural.

Acrylamide (AA) and 5-hydroxymethylfurfural (HMF), which are potentially carcinogenic to humans, are often produced during the hot processing of foods. This study first used a molecular docking model to simulate the binding behavior of four lactic acid bacteria peptidoglycans (PGNs) to AA/HMF, and the binding rate of LAB-based PGNs to AA/HMF was evaluated in vitro. In silico results show that interaction energy is the driving force responsible for the adsorption of LAB-derived PGNs to AA/HMF. In vitro results showed that the PGN of B. lactis B1-04 bound the most AA (28.7%) and HMF (48.0%), followed by L. acidophilus NCFM, B. breve CICC 6079, and L. plantarum CICC 22135. Moreover, an AA/HMF-bound layer on the cell surface of B. lactis B1-04 was observed via AFM and SEM due to adsorption. XPS analysis indicated the removal rate of AA/HMF by selected strains was positively correlated with the proportion of C-O, C=O, and N-H groups of PGNs. The atoms O1, O2, O3, O4, N1, N2, N3, H1, and H2 are involved in the adsorption of LAB-based PGNs to AA/HMF. Thus, the PGNs derived from these four Lactobacillus strains can be regarded as natural adsorbents for the binding of AA/HMF.

Effect of freezing pretreatment on the mitigation of acrylamide in potato chips and French fries

Potato chips and French fries are popular snacks worldwide. However, when prepared at home, they entail a high risk of acrylamide exposure. A readily accessible method to mitigate this risk holds significant public benefit. This study froze raw potatoes at various temperatures (5 °C, −5 °C, −10 °C, −15 °C, and −20 °C), and thawed them to prepare potato chips and French fries. The objective was to investigate the effects of freezing pretreatment on the acrylamide reduction in homemade potato snacks. The results revealed that freezing raw potatoes induced disruption in cell structure, effectively diminishing the precursors of acrylamide, including glucose, fructose, and asparagine. Specifically, freezing at −10 °C resulted in a significance acrylamide reduction of 63.16 % and 48.36 % in potato chips and French fries, respectively. However, it was acknowledged that freezing pretreatment would increase the oil content and hardness, negatively affected the quality of potato chips and French fries. In conclusion, our study underscores that freezing pretreatment at −10 °C represents a simple and effective method for reducing acrylamide in potato chips and French fries, with lower acrylamide content, minimal yellow bias, and the smallest color difference.

Dietary Acrylamide: A Detailed Review on Formation, Detection, Mitigation, and Its Health Impacts.

In today's fast-paced world, people increasingly rely on a variety of processed foods due to their busy lifestyles. The enhanced flavors, vibrant colors, and ease of accessibility at reasonable prices have made ready-to-eat foods the easiest and simplest choice to satiate hunger, especially those that undergo thermal processing. However, these foods often contain an unsaturated amide called 'Acrylamide', known by its chemical name 2-propenamide, which is a contaminant formed when a carbohydrate- or protein-rich food product is thermally processed at more than 120 °C through methods like frying, baking, or roasting. Consuming foods with elevated levels of acrylamide can induce harmful toxicity such as neurotoxicity, hepatoxicity, cardiovascular toxicity, reproductive toxicity, and prenatal and postnatal toxicity. This review delves into the major pathways and factors influencing acrylamide formation in food, discusses its adverse effects on human health, and explores recent techniques for the detection and mitigation of acrylamide in food. This review could be of interest to a wide audience in the food industry that manufactures processed foods. A multi-faceted strategy is necessary to identify and resolve the factors responsible for the browning of food, ensure safety standards, and preserve essential food quality traits.

Covalent immobilization of recombinant L-asparaginase from Geobacillus kaustophilus on ReliZyme supports for mitigation of acrylamide

In this study, a new recombinant L-asparaginase from Geobacillus kaustophilus was covalently immobilized on ReliZyme EA403 (Relizyme/EA@GkASNase) and ReliZyme HA403 (Relizyme/HA@GkASNase) supports, and the free and immobilized L-asparaginases were used for their acrylamide mitigation performances in a food model system. The immobilization was confirmed by fourier-transform infrared spectroscopy, scanning electron microscopy, and transmission electron microscopy analysis. The optimum pH was determined as 8.5 for all the free and immobilized L-asparaginase samples. The optimum temperature was determined as 55 °C for the free enzyme and 60 °C for both the immobilized samples. The thermal stability of L-asparaginase was increased by 17.6 and 37.2 folds at 60 °C for Relizyme/EA@GkASNase and Relizyme/HA@GkASNase, respectively. Relizyme/EA@GkASNase and Relizyme/HA@GkASNase showed 16% and 43% of the catalytic efficiency of free GkASNase. The acrylamide mitigation performances of free and immobilized L-asparaginase samples were investigated using the L-asparagine–starch food model system and the formed acrylamide was completely mitigated in 1 h for all the L-asparaginase samples. Both the immobilized L-asparaginase samples retained at least 80% of their activities after five reuses. Hence, the immobilized GkASNase preparations can be potentially used in heat-treated food industries to remove acrylamide.

P19-10: Mitigation of maillard reaction toxic product acrylamide by pulsed electric fields

P19-10: Mitigation of maillard reaction toxic product acrylamide by pulsed electric fields

Immobilization of recombinant l-asparaginase from Geobacillus kaustophilus on magnetic MWCNT-nickel composites

In this study, L-asparaginase from thermophilic Geobacillus kaustophilus was heterologously expressed in Escherichia coli and purified by 6.14-fold using Ni-NTA column. The purified GkASNase was immobilized covalently on newly developed magnetic nickel/nickel oxide multi-walled carbon nanotubes particles modified with 3-aminopropyltriethoxysilane or (3-glycidoxypropyl) trimethoxysilane. The results of biochemical characterizations of free and immobilized L-asparaginase samples showed that the optimum pH was 8.5 for all the L-asparaginase samples. However, the optimum temperature was found to be 55 °C for the free enzyme, while the immobilized L-asparaginase samples had an optimum temperature at 60 °C. The thermal inactivation experiments showed that the thermal stability of immobilized L-asparaginase preparations increased at least 40 folds at 60 °C compared to the free enzyme. The both immobilized L-asparaginase preparations remained at least 90 % of their initial activities after 10 reuses. The acrylamide formation was reduced 100 % by the both immobilized L-asparaginase preparations in 60 min, whereas the corresponding value was 98 % for the free enzyme. The results showed that the covalent immobilization of L-asparaginase on modified nickel/nickel oxide multi-walled carbon nanotubes resulted in the obtention of ease of separable, thermally stable, reusable and more effective L-asparaginase preparations in the mitigation of acrylamide compared to free counterpart.

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

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

Characterization of a novel and glutaminase-free type II L-asparaginase from Corynebacterium glutamicum and its acrylamide alleviation efficiency in potato chips

Type II L-asparaginase as a pivotal enzyme agent has been applied to treating for acute lymphoblastic leukemia (ALL) and efficient mitigation of acrylamide formed in fried and baked foods. However, low activity, narrow range of pH stability, as well as undesirable glutaminase activity hinder the applications of this enzyme. In our work, A novel type II L-asparaginase (CgASNase) from Corynebacterium glutamicum with molecular mass of about 35 kDa was chosen to express in E. coli. CgASNase shared only 27 % structural identity with the reported L-asparaginase from Helicobacter pylori. The purified CgASNase showed the highest specific activity of 1979.08 IU mg−1 to L-asparagine, compared with reported type II ASNases in the literature. CgASNase displayed superior stability at a wide pH range from 5.0 to 11.0, and retained about 76 % of its activity at 30 °C for 30 min. The kinetic parameters Km (Michaelis constant), kcat (turnover number), and kcat/Km (catalytic efficiency) values of 4.66 mM, 79,697.40 min−1, and 17,102.45 mM−1 min−1, respectively. More importantly, CgASNase exhibited strict substrate specificity towards L-asparagine, no detectable activity to l-glutamine. To explore its ability to catalyze L-asparagine, CgASNase was supplied in frying potato chips, which produced the fries with 84 % less acrylamide content compared with no supply. These findings suggest that CgASNase presents excellent properties for chemotherapy against diseases and great potential in the food processing industry.

Mitigation of acrylamide by cations in Chinese fried bread, youtiao

Youtiao, which is a deep-fried bread consisting of two twisted sticks, is commonly consumed as breakfast in China. The present work aimed to investigate the effect of the addition of KCl, CaCl2, and MgCl2 into flour on the acrylamide (AA) contents and youtiao quality. Results indicated that the AA contents in youtiao decreased by 10.0 ~ 71.0% depending on cation type and amount. The AA contents were negatively correlated with the amount of cations (r = -0.704, p = 0.0230). However, cation addition caused up to 36.8% of increase (maximum) in the content of 5-hydroxymethylfurfural (HMF). Cations had little effect on the moisture content, oil uptake, or texture properties of youtiao, but it rendered colour of youtiao less attractive (albeit still within the acceptable range). However, adding 20 mmol or more cations led to youtiao tasting bitter. Therefore, 20 mmol was suggested as the maximum addition amount for mitigating AA in youtiao.

Simultaneous Mitigation of Acrylamide, 5-HMF, and Browning Formation by Combining Three Additives in Commercial Crackers

Simultaneous Mitigation of Acrylamide, 5-HMF, and Browning Formation by Combining Three Additives in Commercial Crackers

Mitigation of Acrylamide in Potato Chips by Pre-drying and Pulsed Electric Field Treatment.

The object of this work was to study the effects of preliminary vacuum drying (VD), pulsed electric field (PEF) treatment, frying temperature on color, oil uptake, and acrylamide (AA) content in fried potato chips. The results of this study indicated that an increase of frying temperature from 120 to 180°C led to a decrease of frying time of around 70% for untreated and PEF pre-treated samples. The color value of L* and a* decreased with the increase of frying temperature, and those values of the sample pre-treated by PEF were significantly higher compared to those obtained from untreated samples. The PEF pre-treatment promoted the reduction of oil content of fried samples by up to 17.6, 14.2, and 16% compared with untreated samples at the frying temperatures of 120, 150, and 180°C, respectively. Higher efficiency was observed by applying the preliminary VD in the case of the frying temperature of 150°C. Furthermore, it was revealed that PEF pre-treatment and preliminary VD application lead to a synergetic effect on the reduction of AA content in potato chips. For example, with the initial moisture ratio of 0.5, pre-dried by VD and pre-treated by PEF, the AA content was noticeably decreased from 2,220 to 311 μg/kg compared to untreated and undehydrated samples at the frying temperature of 150°C. Our findings provide reference for a new pre-treatment to mitigate AA formation and to improve the quality of potato chips.

Mitigation of acrylamide formation during malt processing

In this study, addition of asparaginase and glycine were tested for mitigation of acrylamide in roasted malt. Free asparagine and reducing sugars increased during germination of barley. Increasing the roasting temperature increased rate of acrylamide formation and browning in malt. Application of asparaginase (3000 and 4000 ASNU/kg) and glycine (3000, 4000 and 5000 ppm) on green malt before kilning had a limiting effect on acrylamide formation at high roasting temperatures. Acrylamide levels decreased around 32% by application of asparaginase at the level of 4000 ASNU/kg. Acrylamide levels decreased around 22% by the application of glycine at the level of 5000 ppm. With the application of enzyme and glycine in combination, the decrease in acrylamide was around 50%. The colour of dark roasted malt samples was not affected from asparaginase treatment; however, application of glycine caused darker colour, probably due to the increased rate of the Maillard reaction. Overall, the results indicated that dark roasted malts with significantly lower acrylamide content can be produced by using asparaginase and glycine treatments.

Formation and mitigation of acrylamide in oven baked vegetable fries

Investigation into oven baked sweet potato and carrot fries at various temperatures and times demonstrated the in situ formation of acrylamide in an exponential manner. High levels of acrylamide were found in these food items: up to 327 µg/kg for sweet potato baked at 190 °C for 14 min, and 99 µg/kg for carrot baked at 190 °C for 13 min. Risk assessment via Margin of Exposures estimation showed that consumption of these fries might pose adverse health effects to consumers from toddlers to adults, especially when the fries were prepared at high temperatures above 175 °C and for a long time. Raw ingredient blanching and immersion in acetic acid prior to preparation have been proven to greatly reduce acrylamide formation, up to 99%. It is recommendable to apply these techniques either at industrial or domestic cooking scales to ensure minimal health risk from dietary exposure to acrylamide.

Formation, Mitigation, and Detection of Acrylamide in Foods

Formation, Mitigation, and Detection of Acrylamide in Foods

Zrno žitarica sa niskim potencijalom za formiranje akrilamida kao sirovina za bezbednije prehrambene proizvode na bazi žitarica u Srbiji

The presence of acrylamide, a mutagen and a Group 2A carcinogen, in food, is a health concern that might raise cancer risk. Acrylamide is mainly formed in the Maillard reaction between free asparagine and reducing sugars, during industrial thermal food processing or home cooking, at a temperature over 120°C. The European Commission Regulation (EU) 2017/2158 established mitigation measures and benchmarks for acrylamide levels in some food categories, which were incorporated into the Serbian regulation. Research shows that cereal-based products may bring about 20-60% of acrylamide intake. In Serbia, there are no guidelines for the cultivation of cereals with a reduced potential for acrylamide formation. Knowing that the amount of free asparagine is proportional to the formation of acrylamide in the majority of food products, one of the key approaches is to select the ingredients with a lower level of asparagine. Studies indicate that applying foliar fertilizers with increased sulfur content in some cereals influences the decrease of free asparagine synthesis in grain, lowering the acrylamide potential in cereal-based foods. Furthermore, the choice of the appropriate raw material and production parameters can significantly influence the formation of acrylamide in food products. This review aims to provide insight into current strategies for the mitigation of acrylamide in cereal-based foods, as the status of acrylamide in Serbian regulations.

Synergic effect of phytase, amylase, galactosidase, and asparaginase activity on the mitigation of acrylamide and hydroxymethylfurfural in roll bread by co-culture fermentation

In this study, the effect of co-culture Lactobacillus acidophilus ATCC 4356 and Lactobaacillus. plantarum ATCC 20552 on enzyme production (phytase, α-amylase, α-galactosidase and asparaginase (ASNase)), as well as acrylamide (AA) and 5-Hydroxymethylfurfural (HMF) levels in fermented bread, were determined. Based on the findings herein, the maximum levels of phytase (112.8–163 (U/mL), α-amylase (84.9–180.6 U/mL), α-galactosidase (2.33–6.72 U/mL), and asparaginase (5.23–9.14 U/mL) were calculated after 8 h of co-culture fermentation. The phytase and asparaginase activity of L. plantarum was higher than that of L. acidophilus while L. acidophilus showed higher α-amylase and α-galactosidase activity compared to L. plantarum. The phytic acid session caused an increase in the mineral content, thereby synergically affecting the rise in the amylase and asparaginase activity. The results also showed that acrylamide and HMF levels in breads fermented using co-culture L. acidophilus and L. plantarum + yeast was much lower (185.7 ± 1.1–34.6 ± 0.3 μg/kg d.b. and 12.3 ± 1.1 – <0.5 mg/kg d.b.) compared with those in the yeast-only fermented bread (334.9 ± 0.8–208.1 ± 0.7 μg/kg d. b. and 33.6 ± 1.2–20.5 ± 0.7 mg/kg d.b.), respectively. According to the treatment results, co-culture fermentation as along with time and temperature of proofing could be considered as potential factors to reduce AA and HMF content.

Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps

Frying leads to the formation of numerous food contaminants through the Maillard reaction (MR). In this paper, commercially available vegetable crisps were analysed for and established to have high levels of acrylamide. Consequentially, the capability of two novel sequential pre-frying treatments were applied to potato, beetroot and parsnip snacks to inhibit the formation of acrylamide, 5-hydroxymethylfurfural (HMF), glyoxal (GO) and methylglyoxal (MGO) was investigated. Data revealed that immersion in cold tap water for 2 min followed by blanching at 70 ± 2 °C for 2 min (Cold soak, hot soak, (CSHS)) as well as soaking in a 0.01M CaCl2 solution for 2 min followed by blanching at 70 ± 2 °C in 0.1M citric acid for 2 min were both effective pre-treatments for potato crisps, simultaneously decreasing acrylamide concentration under the benchmark level of 750 μg/kg and lowering GO content by 55.19 and 54.67% and MGO concentration by 39.17% and 81.62%, respectively. CSHS was the only efficient treatment for concurrent mitigation of acrylamide (-41.64%) and HMF (-88.43%) with little GO and MGO development in beetroot. Sequential cold soak in 0.01M calcium chloride and hot soak in a 0.1M citric acid solution has been effective in decreasing acrylamide in alternative crisps. However, this led to an increase in HMF, 30 and 20-fold respectively from the initial concentration. Data reveal that the tested mitigation strategies are vegetable specific.

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.

Mitigation of acrylamide in baked potato chips by vacuum baking and combined conventional and vacuum baking processes

Consumers tend to reduced-fat products recently due to health concerns, which create a need to design reduced-fat products either changing the recipes or the processes. In the last decade, baking was introduced to reformulated potato chips production to low-fat chips; however it might lead to higher acrylamide formation due to increased processing time. In this study, vacuum baking and combined conventional and vacuum baking processes were introduced as new baking technologies to mitigate acrylamide in baked reformulated potato chips. The acrylamide reduction in vacuum-baked potato chips ranged from 72 to 98% when compared with conventional-baked one (6 min, 200 °C) whose moisture content (4.83%) was similar to all vacuum- (4.07%–4.77%) and combined-baked samples (4.42%–4.57%). The surface browning was significantly different (p < 0.05) during vacuum baking compared to others due to the difference of the heat transfer in the corresponding ovens. Higher L* and lower a* values were observed in vacuum- and combined-baked chips compared to conventional ones. Sensory analysis showed that vacuum-baked samples were more appreciated than the others in texture and overall acceptability (p < 0.05). Vacuum and combined processes might be considered as alternative baking technologies for safer reformulated potato chips.