Acrylamide in Food
Analysis, Content and Potential Health Effects
- 1st Edition - July 31, 2015
- Imprint: Academic Press
- Editor: Vural Gokmen
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 0 2 8 3 2 - 2
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 0 2 8 7 5 - 9
Acrylamide in Food: Analysis, Content and Potential Health Effects provides the recent analytical methodologies for acrylamide detection, up-to-date information about its occur… Read more
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provides the recent analytical methodologies for acrylamide detection, up-to-date information about its occurrence in various foods (such as bakery products, fried potato products, coffee, battered products, water, table olives etc.), and its interaction mechanisms and health effects.The book is designed for food scientists, technologists, toxicologists, and food industry workers, providing an invaluable industrial reference book that is also ideal for academic libraries that cover the domains of food production or food science.
As the World Health Organization has declared that acrylamide represents a potential health risk, there has been, in recent years, an increase in material on the formation and presence of acrylamide in different foods. This book compiles and synthesizes that information in a single source, thus enabling those in one discipline to become familiar with the concepts and applications in other disciplines of food science.
- Provides latest information on acrylamide in various foods (bakery products, fried potato products, coffee, battered products, water, table olives, etc.)
- Explores acrylamide in the food chain in the context of harm, such as acrylamide and cancer, neuropathology of acrylamide, maternal acrylamide and effects on offspring and its toxic effects in tissues
- Touches on a variety of subjects, including acrylamide, high heated foods, dietary acrylamide, acrylamide formation, N-acetyl-S-(2-carbamoylethyl)-cysteine (AAMA), acrylamide removal, L-asparaginase, and acrylamide determination
- Presents recent analytical methodologies for acrylamide determination, including liquid chromatographic tandem mass spectrometry and gas chromatography-mass spectrometry
Food scientists, technologists, toxicologists and food industry workers, researchers and students in these areas.
- List of Contributors
- Preface
- Introduction: Potential Safety Risks Associated with Thermal Processing of Foods
- Chapter 1. Acrylamide Formation Mechanisms
- Introduction
- Major Pathways of Acrylamide Formation
- Minor Pathways and Non-Maillard Routes to Acrylamide
- Factors Impacting the Formation of Acrylamide in Food
- Mitigation, the FoodDrinkEurope “Acrylamide Toolbox”
- Key Facts
- Mini Dictionary
- Summary Points
- Chapter 2. Challenges in Estimating Dietary Acrylamide Intake
- Introduction
- Methods to Estimate the Usual Dietary Acrylamide Intake and Its Shortcomings
- Measurement Error
- Standardized Dietary Acrylamide Intake Across Countries
- Potential New Tools to Estimate Dietary Acrylamide Intake
- Main Challenges in Estimating Dietary Acrylamide Intake
- Potential Improvements in Estimating Dietary Acrylamide Exposure
- Key Facts
- Mini Dictionary
- Summary Points
- Chapter 3. Secular Trends in Food Acrylamide
- Introduction
- The Time Trends in Acrylamide Levels for Selected Food Categories, Calculated for the Time Period of 2002–2006, on the Basis of “European Union Database of Acrylamide Levels in Food”
- “Common European Trends” and “Marginal European Trends” of Changes of Acrylamide Levels in Food between 2007 and 2010, Calculated on the Basis of the Database of the EFSA
- A Downward Trend in Acrylamide Level in Potato Crisps in Europe from 2002 to 2011, Based on the European Snacks Association Dataset
- Tendencies of Changes in Acrylamide Levels in Certain Categories of Food in Poland, between 2004 and 2010, on the Basis of National Food and Nutrition Institute Dataset
- Conclusions
- Key Facts
- Mini Dictionary
- Summary Points
- Abbreviations
- Section A. Acrylamide, The Food Chain in the Context of Harm
- Chapter 4. Acrylamide Intake, Its Effects on Tissues and Cancer
- Introduction
- Human Exposure to Acrylamide
- Dietary Intake of Acrylamide
- Risk Assessment
- Toxic Effects of Acrylamide in Tissues
- Carcinogenicity in Animal Studies
- In Vitro and In Vivo Genotoxicity
- Human Cancer Cohort Studies
- Key Facts
- Mini Dictionary
- Summary Points
- Chapter 5. Maternal Acrylamide and Effects on Offspring
- Introduction
- Central and Peripheral Nervous System
- Reproductive System
- Digestive System
- Body Weight
- Conclusions
- Key Facts
- Mini Dictionary
- Summary Points
- Chapter 6. Metabolism of Acrylamide in Humans and Biomarkers of Exposure to Acrylamide
- Introduction
- Absorption and Bioavailability
- Biotransformation
- Biomarkers of Exposure to Acrylamide
- Key Facts
- Mini Dictionary
- Summary Points
- Chapter 4. Acrylamide Intake, Its Effects on Tissues and Cancer
- Section B. Acrylamide in Foods
- Chapter 7. Acrylamide in Bakery Products
- Introduction
- Occurrence Levels of Acrylamide in Bakery Products
- Factors Affecting Acrylamide Formation in Bakery Products
- Compositional Factors
- Technological Factors
- Synopsis of Analytical Techniques
- Key Facts
- Mini Dictionary
- Summary Points
- Chapter 8. Acrylamide in Fried Potato Products
- Acrylamide in Food and Its Toxicity
- Acrylamide Formation
- Acrylamide in Fried Potato Products
- Variability in Acrylamide Levels
- Factors Contributing to Variation in Acrylamide Level
- Role of Food Handlers in Acrylamide Formation in Fried Potatoes Products
- Measures to Mitigate Acrylamide Formation in French Fries Prepared in FSE
- Concluding Remarks
- Synopsis Analytical Technique
- Key Facts
- Mini Dictionary
- Summary Points
- Chapter 9. Acrylamide in Coffee and Coffee Substitutes
- Introduction
- Mechanisms of Acrylamide Formation in Coffee and Coffee Substitutes, and Influencing Factors
- Synopsis of Analytical Techniques
- Key Facts
- Mini Dictionary
- Summary Points
- Chapter 10. Acrylamide in Soybean Products, Roasted Nuts, and Dried Fruits
- Introduction
- Acrylamide in Soybean Products
- Acrylamide in Roasted Nuts
- Acrylamide in Dried Fruits
- Synopsis of Analytical Techniques
- Key Facts
- Mini Dictionary
- Summary Points
- Chapter 11. Acrylamide in Tea Products
- Introduction
- Acrylamide Levels in Tea
- Factors Affecting Acrylamide Levels in Tea
- Synopsis of Analytical Techniques
- Key Facts
- Mini Dictionary
- Summary Points
- Chapter 12. Acrylamide in Table Olives
- Introduction
- California-Style Black Ripe Olive Processing
- Formation of Acrylamide in Black Ripe Olive Processing
- Influence of Olive Cultivar and Processing Conditions on Acrylamide Contents
- Strategies to Mitigate the Formation of Acrylamide in Ripe Olives
- Acrylamide Precursors in Ripe Olives
- Synopsis of Analytical Techniques
- Key Facts
- Mini Dictionary
- Summary Points
- Chapter 13. Acrylamide in Battered Products
- Introduction
- Acrylamide Content
- Effects of Oils on Acrylamide Formation
- Inhibiting the Generation of Acrylamide
- Synopsis of Analytical Techniques
- Key Facts
- Mini Dictionary
- Summary Points
- Chapter 14. Acrylamide in Surface and Drinking Water
- Introduction
- Acrylamide in Surface and Drinking Water
- Synopsis of Analytical Techniques
- Key Facts
- Mini-Dictionary
- Summary Points
- Chapter 7. Acrylamide in Bakery Products
- Section C. Interactions and Reductions
- Chapter 15. Use of Nucleophilic Compounds, and Their Combination, for Acrylamide Removal
- Introduction
- Michael Addition of Thiols to Acrylamide
- Michael Addition of Amino Compounds to Acrylamide
- Combined Action of Thiol and Amino Groups for Acrylamide Removal
- Practical Uses of Nucleophilic Compounds for Acrylamide Removal in Food Products
- Synopsis of Analytical Techniques
- Key Facts
- Mini Dictionary
- Summary Points
- Chapter 16. Lipid Oxidation Promotes Acrylamide Formation in Fat-Rich Systems
- Background
- Generalities on Lipid Oxidation
- LO Contribution to AA Formation in Model Systems
- Real Food Systems
- The Role of Antioxidant Compounds in Preventing AA Formation
- Conclusions
- Synopsis of Analytical Techniques
- Key Facts
- Mini Dictionary
- Summary Points
- Chapter 17. Relationship between Antioxidants and Acrylamide Formation
- Introduction
- Discordant Results and Questions Raised
- Why Do Different Antioxidants Have Discordant Effects on Acrylamide?
- What Is the Role of Antioxidant Capacity in Acrylamide Formation?
- Why Does the Same Kind of Antioxidant Either Inhibit or Enhance Acrylamide in Different Researches?
- Why Do Some Phyto-extracts and Their Representative Components Behave Differently?
- Conclusions and Outlooks
- Synopsis of Analytical Techniques
- Key Facts
- Mini Dictionary
- Summary Points
- Chapter 18. Interaction between Bioactive Carbonyl Compounds and Asparagine and Impact on Acrylamide
- Introduction
- Role of Carbonyl Compounds on Acrylamide Formation
- Role of Bioactive Carbonyl Compounds on Acrylamide Formation
- Competition with α-hydroxycarbonyl Compounds
- Factors Affecting Reactivity of Carbonyl Compounds and the Role of Melting Point
- Formation Mechanism of Acrylamide between Asparagine and Bioactive Carbonyl Compounds
- Encapsulation to Limit the Reactivity of Bioactive Carbonyl Compounds
- Synopsis of Analytical Techniques
- Key Facts
- Mini Dictionary
- Summary Points
- Chapter 19. Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices
- Introduction
- From Model Systems to Food Application
- Mechanism of Action
- Prevention of Schiff Base Formation
- Changes in pH Value
- Polymerization of Acrylamide
- Promotion Mechanism of Ammonium Salts
- Applications of Inorganic Salts on Acrylamide Mitigation in Foods
- Gingerbread
- Short-Dough Biscuits and Cookies
- Soft Bread
- Extrudates
- Limitations of Inorganic Salts in Food Applications
- Synopsis of Analytical Techniques
- Key Facts
- Mini-Dictionary
- Summary Points
- Chapter 20. Inhibition of Acrylamide Formation by Vanadium Salt in French Fries and Potato Chips
- Introduction
- Asparagine–Glucose Reaction Systems and Effect of VO2+ on Acrylamide Formation
- Acrylamide Formation in the Potato Model System
- Conclusion
- Synopsis of Analytical Techniques
- Key Facts
- Mini Dictionary
- Summary Points
- Chapter 21. Impact of l-Asparaginase on Acrylamide Content in Fried Potato and Bakery Products
- Introduction
- Mechanism of L-Asparaginase Action
- Occurrence of L-Asparagine in Plants
- L-Asparaginase Applications in Model Systems and in Food Matrices
- Potato-Based Matrices for L-Asparaginase Treatment
- Synopsis of Analytical Techniques
- Key Facts
- Mini-Dictionary
- Summary Points
- Chapter 22. Alternative Technologies for the Mitigation of Acrylamide in Processed Foods
- Introduction
- Vacuum Processes
- RF Processes
- Synopsis of Analytical Techniques
- Key Facts
- Mini-Dictionary
- Summary Points
- Chapter 15. Use of Nucleophilic Compounds, and Their Combination, for Acrylamide Removal
- Section D. Methods of Analysis
- Chapter 23. Analysis of Acrylamide in Foods with Special Emphasis on Sample Preparation and Gas Chromatography–Mass Spectrometry Detection
- Introduction
- Sampling and Homogenization
- Extraction
- Extract Cleanup
- GC–MS Detection
- Key Facts
- Mini Dictionary
- Summary Points
- Chapter 24. Liquid Chromatographic Tandem Mass Spectrometry to Determine Acrylamide in Foods
- Introduction
- Extraction Methods
- Cleanup Methods
- Chromatography
- Quantification Methods
- Quality Control and Method Performance
- Key Facts
- Mini Dictionary
- Summary Points
- Chapter 25. Quantitation of Acrylamide in Foods by High-Resolution Mass Spectrometry
- Introduction
- LC–HRMS Setup
- DART–HRMS and the Indirect Estimation of Acrylamide Formation
- Acrylamide Content in Food: Prediction and Quantification
- Comments and Take Home Message
- Key Facts
- Mini Dictionary
- Summary Points
- Chapter 26. Detection of Acrylamide by Biosensors
- Introduction
- Basic Concept of Biosensor
- Acrylamide Biosensors
- Conclusion and Future Outlook
- Key Facts
- Mini Dictionary
- Summary Points
- Chapter 23. Analysis of Acrylamide in Foods with Special Emphasis on Sample Preparation and Gas Chromatography–Mass Spectrometry Detection
- Index
- Edition: 1
- Published: July 31, 2015
- No. of pages (Paperback): 532
- No. of pages (eBook): 532
- Imprint: Academic Press
- Language: English
- Paperback ISBN: 9780128028322
- eBook ISBN: 9780128028759
VG
Vural Gokmen
Since Aug 2011, Professor Gökmen has been serving as founding president of the National Food Technology Platform of Turkey. He is a leading expert on food science and has contributed greatly to the understanding of process-derived effects on quality and safety of foods. He has also contributed to the development of advanced analytical methodologies for the determination of processing contaminants in foods. He has lectured nationally and internationally. Professor Gökmen has published over 200 articles, which includes 145 peer-reviewed manuscripts based on original research and 8 book chapters. He is currently associate editor in Elsevier journal Food Research International.
Professor Gökmen graduated in 1990 with food engineering degree, and gained his PhD degree in 1998. In 2004, he was awarded as outstanding young scientist by the Turkish Academy of Sciences, and in 2007 he received the science incentive award by Scientific and Technological Council of Turkey. In his career Professor Gökmen has carried out national and international research projects related to different aspects of food science. He has collaborated with research groups in Italy, Spain, Germany, France, Netherland, USA, UK, Czech Republic, Slovakia, Serbia, Belgium, and Denmark. Professor Gökmen has founded Food Research Center at Hacettepe University in 2010, and he served as founding director until Feb 2013.
Affiliations and expertise
Professor, Department of Food Engineering, Hacettepe University, Ankara, TurkeyRead Acrylamide in Food on ScienceDirect