Book sale: Save up to 25% on print and eBooks. No promo code needed.
Book sale: Save up to 25% on print and eBooks.
Acrylamide in Food
Analysis, Content and Potential Health Effects
1st Edition - July 31, 2015
Editor: Vural Gokmen
Paperback ISBN:9780128028322
9 7 8 - 0 - 1 2 - 8 0 2 8 3 2 - 2
eBook ISBN:9780128028759
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… Read more
Purchase Options
LIMITED OFFER
Save 50% on book bundles
Immediately download your ebook while waiting for your print delivery. No promo code is needed.
Acrylamide in Food: Analysis, Content and Potential Health Effects
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
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
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
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
Index
No. of pages: 532
Language: English
Published: July 31, 2015
Imprint: Academic Press
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, Turkey