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Molecules (Basel, Switzerland) Apr 2023The 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...
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 CaCl (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.
Topics: Saccharum; Acrylamide; Calcium Chloride; Furaldehyde; Niacinamide; Citric Acid
PubMed: 37049974
DOI: 10.3390/molecules28073212 -
Journal of Agricultural and Food... Sep 2023Acrylamide was detected in considerable amounts in black table olives. In this study, besides black, also green and naturally black table olives were investigated for...
Acrylamide was detected in considerable amounts in black table olives. In this study, besides black, also green and naturally black table olives were investigated for their acrylamide, free asparagine, and 3-aminopropionamide contents before and after heat treatment. Acrylamide amount was 208-773 μg/kg in black table olives and did not change due to heat treatment. In green and naturally black table olives acrylamide was ≤24 μg/kg before heat treatment and rose to 1200 μg/kg afterward. Asparagine content was 0.35-35 mg/kg in all samples before heat treatment and after heat treatment with no considerable change in the range. 3-Aminopropionamide showed amounts of ≤56 μg/kg in the unheated samples and increased up to 131 μg/kg due to heat impact. However, quantified asparagine and 3-aminopropionamide amounts were insufficient in almost all samples to explain the acrylamide quantities formed due to heat treatment based on the formation via the Maillard reaction.
Topics: Hot Temperature; Olea; Asparagine; Acrylamide
PubMed: 37647584
DOI: 10.1021/acs.jafc.3c03457 -
Food Additives & Contaminants. Part A,... May 2022Acrylamide (AA) is considered genotoxic, neurotoxic and a 'probable human carcinogen'. It is included in group 2 A of the International Agency for Research on Cancer... (Review)
Review
Acrylamide (AA) is considered genotoxic, neurotoxic and a 'probable human carcinogen'. It is included in group 2 A of the International Agency for Research on Cancer (IARC). The formation of AA occurs when starch-based foods are subjected to temperatures higher than 120 °C in an atmosphere with very low water content. The aim of this review is to shed light on the toxicological aspects of AA, showing its regulatory evolution, and describing the most interesting mitigation techniques for each food category involved, with a focus on compliance with EU legislation in the various classes of consumer products of industrial origin in Europe.
Topics: Acrylamide; Asparagine; Carcinogens; Food; Food Handling; Hot Temperature; Humans; Maillard Reaction
PubMed: 35286246
DOI: 10.1080/19440049.2022.2046292 -
International Journal of Environmental... Apr 2021Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as such, it is considered a chemical hazard in the food chain. The toxicity of... (Review)
Review
Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has been acknowledged since 2002, among its toxicological effects on humans being neurotoxicity, genotoxicity, carcinogenicity, and reproductive toxicity. Acrylamide has been classified as carcinogenic in the 2A group, with human exposure leading to progressive degeneration of the peripheral and central nervous systems characterized by cognitive and motor abnormalities. Bakery products (bread, crispbread, cakes, batter, breakfast cereals, biscuits, pies, etc.) are some of the major sources of dietary acrylamide. The review focuses on the levels of acrylamide in foods products, in particular bakery ones, and the risk that resulting dietary intake of acrylamide has on human health. The evolving legislative situation regarding the acrylamide content from foodstuffs, especially bakery ones, in the European Union is discussed underlining different measures that food producers must take in order to comply with the current regulations regarding the acrylamide levels in their products. Different approaches to reduce the acrylamide level in bakery products such as the use of asparginase, calcium salts, antioxidants, acids and their salts, etc., are described in detail.
Topics: Acrylamide; Bread; Diet; Food Contamination; Humans
PubMed: 33921874
DOI: 10.3390/ijerph18084332 -
Food and Chemical Toxicology : An... Sep 2022Acrylamide (AA) occurs in both various environmental and dietary sources and has raised widespread concern as a probable carcinogen. Glycidamide (GA) is the main...
Acrylamide (AA) occurs in both various environmental and dietary sources and has raised widespread concern as a probable carcinogen. Glycidamide (GA) is the main genotoxic metabolite through P450 2E1 (CYP2E1). In the present study, we investigated the protective effect of (-)-epigallocatechin gallate (EGCG) and (-)-epicatechin (EC) against AA- and GA-induced hepatotoxicity in HepG2 cells. The results demonstrated that EC and EGCG inhibited AA- and GA-induced cytotoxicity and mitochondria-mediated cellular apoptosis. Moreover, exposure to AA (100 μg/mL) and GA (50 μg/mL) caused cell cycle arrest and DNA damage, while EC and EGCG ranging from 12.5 to 50 μg/mL rescued cell cycle arrest and inhibited DNA damage. Furthermore, EC and EGCG down-regulated pro-apoptotic protein Bax and Caspase 3 after a 24-h treatment in HepG2 cells exposed to AA (100 μg/mL) or GA (50 μg/mL). Also, the intervention with EC or EGCG up-regulated the expression of DNA repair related protein PARP and down-regulated the expression of Cleaved-PARP. Besides, EC exerted better protective effect than EGCG against AA- and GA-induced cytotoxicity in HepG2 cells. Altogether, EC and EGCG were effective in protecting AA- and GA-induced hepatotoxicity via rescuing cellular apoptosis and DNA damage, as well as promoting cell cycle progression in HepG2 cells.
Topics: Acrylamide; Apoptosis; Catechin; Chemical and Drug Induced Liver Injury; Cytochrome P-450 CYP2E1; DNA Damage; Epoxy Compounds; Humans; Poly(ADP-ribose) Polymerase Inhibitors
PubMed: 35738327
DOI: 10.1016/j.fct.2022.113253 -
Food Chemistry Feb 2023Asparagine and sugars are direct precursors of acrylamide; however, proteins and fibres can also influence it. In this study, biscuits prepared replacing wheat flour...
Asparagine and sugars are direct precursors of acrylamide; however, proteins and fibres can also influence it. In this study, biscuits prepared replacing wheat flour with increasing concentrations (20, 40, 60%) of lupin or chickpea flour were investigated. Asparagine concentration was equalized in all formulas to isolate the effect of other flour characteristics on the acrylamide formation during baking. The results showed that replacing wheat flour with lupin flour increased acrylamide from 583.9 up to 1443 µg/kg after 9 min of baking, while 20-40% chickpea flour reduced acrylamide to 354.4-312.6 µg/kg. The acrylamide reduction using chickpea was attributed to the lower interaction between precursors resulting from both the coarser particle size and the lower reactivity of carbohydrate in presence of chickpea proteins. Chickpea addition did not affect the colour and texture of biscuits, opening the possibility for large-scale implementation of this mitigation strategy in formulas with a similar initial asparagine content.
Topics: Flour; Acrylamide; Cicer; Asparagine; Triticum; Carbohydrates; Lupinus; Sugars
PubMed: 36137386
DOI: 10.1016/j.foodchem.2022.134221 -
International Journal of Environmental... Oct 2020The aim of the study was to estimate the dietary exposure to acrylamide (AA) from the consumption of various processed food and to assess the associated health risks in...
The aim of the study was to estimate the dietary exposure to acrylamide (AA) from the consumption of various processed food and to assess the associated health risks in different age groups in Korea. Potato crisps and French fries presented the highest mean levels of AA (546 and 372 μg/kg, respectively) followed by coffee (353 μg/kg) and tea products (245 μg/kg). The mean AA dietary exposure values for toddlers (≤2 years), children (3-6 years), children (7-12 years), adolescents (13-19 years), adults (20-64 years), and seniors (≥65 years) were estimated to be 0.15, 0.13, 0.06, 0.06, 0.08, and 0.06 μg/kg body weight (BW)/day, respectively. Based on the benchmark dose lower confidence limit (BMDL) of 0.18 and 0.31 mg/kg BW/day, the calculated mean and 95th percentile values for the margin of exposure were below 10,000 for the all age groups suggesting possible health concern for Koreans. Biscuits, crisps, and coffee were the primary foods contributing to dietary AA exposure among these in the Korean populations. In children, considering the health risk of AA dietary exposure, especially from biscuits and crisps, there is a need to further control and modify dietary habits to ensure lower AA exposure.
Topics: Acrylamide; Adolescent; Adult; Child; Child, Preschool; Dietary Exposure; Food Contamination; Humans; Middle Aged; Republic of Korea; Solanum tuberosum; Young Adult
PubMed: 33086700
DOI: 10.3390/ijerph17207619 -
Food and Chemical Toxicology : An... May 2023Acrylamide (ACR) is a common pollutant formed during food thermal processing such as frying, baking and roasting. ACR and its metabolites can cause various negative... (Review)
Review
Acrylamide (ACR) is a common pollutant formed during food thermal processing such as frying, baking and roasting. ACR and its metabolites can cause various negative effects on organisms. To date, there have been some reviews summarizing the formation, absorption, detection and prevention of ACR, but there is no systematic summary on the mechanism of ACR-induced toxicity. In the past five years, the molecular mechanism for ACR-induced toxicity has been further explored and the detoxification of ACR by phytochemicals has been partly achieved. This review summarizes the ACR level in foods and its metabolic pathways, as well as highlights the mechanisms underlying ACR-induced toxicity and ACR detoxification by phytochemicals. It appears that oxidative stress, inflammation, apoptosis, autophagy, biochemical metabolism and gut microbiota disturbance are involved in various ACR-induced toxicities. In addition, the effects and possible action mechanisms of phytochemicals, including polyphenols, quinones, alkaloids, terpenoids, as well as vitamins and their analogs on ACR-induced toxicities are also discussed. This review provides potential therapeutic targets and strategies for addressing various ACR-induced toxicities in the future.
Topics: Acrylamide; Oxidative Stress; Food Handling; Lipid Peroxidation; Phytochemicals
PubMed: 36870671
DOI: 10.1016/j.fct.2023.113696 -
Food and Chemical Toxicology : An... Dec 2023Acrylamide (AA) is a chemical compound that can be formed in certain foods during high-temperature cooking processes such as frying, baking, and roasting. Exposure to AA...
Acrylamide (AA) is a chemical compound that can be formed in certain foods during high-temperature cooking processes such as frying, baking, and roasting. Exposure to AA has been linked to several neurological effects, including peripheral neuropathy, ataxia, and impaired cognitive function. Penitrem A (PEN A) and Fumitremorgin C (FTC) are toxic mycotoxins produced by certain species of fungi, such as Penicillium Crustosum, Aspergillus Fumigatus and Neosartorya Fischeri. Both mycotoxins are commonly found in contaminated foods and animal feeds and have been linked to several adverse health effects in humans and animals, including the ability to disrupt normal functioning of the nervous system, tremors, seizures, muscle spasms, and convulsions. AA, PEN A, and FTC are all chemical contaminants. Understanding their toxicity and how they may affect human cells can help food safety authorities to establish safe exposure levels for these compounds through food and develop strategies to reduce their presence. The aim of this study was to explore the combined in vitro toxicological effects of AA, PEN A and FTC in SH-SY5Y cells. For this purpose, cells were treated with AA, FTC, and PEN A as an individual and combined treatment. The types of interactions were assessed by the isobologram analysis. The cell cycle was performed by flow cytometry. Additive effect in binary and tertiary combinations was the major effect according to isobologram graphics. Our results demonstrate that PEN A possessed the highest potential in disturbing cell cycle progression by disrupting cell density in G0/G1 phase.
Topics: Animals; Humans; Acrylamide; Neuroblastoma; Mycotoxins
PubMed: 37879530
DOI: 10.1016/j.fct.2023.114114 -
Food Chemistry Aug 2022Investigation into oven baked sweet potato and carrot fries at various temperatures and times demonstrated the in situ formation of acrylamide in an exponential manner....
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.
Topics: Acrylamide; Cooking; Daucus carota; Hot Temperature; Ipomoea batatas; Solanum tuberosum; Vegetables
PubMed: 35366634
DOI: 10.1016/j.foodchem.2022.132764