Acrylamide in Food

2nd Edition - August 31, 2023
Editors: Vural Gokmen, Burce Atac Mogol
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 9 9 1 1 9 - 3
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 9 1 9 0 - 2

Acrylamide in Food, Second Edition, is fully updated with four new chapters that incorporate current literature on acrylamide, including analysis, formation mechanisms, le… Read more

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Acrylamide in Food, Second Edition, is fully updated with four new chapters that incorporate current literature on acrylamide, including analysis, formation mechanisms, levels in foods, reduction strategies, and new regulations, such as the one made by the European Union in 2017 regarding the presence of acrylamide in processed foods.

The book comprises of four parts: part one introduces acrylamide and the food chain in the context of harm and health. Part two focusses on acrylamide in various types of foods, such as bakery products, fried potato products, coffee, battered products, water, table olives, etc. Part three highlights its interaction mechanisms and health effects. Part four discusses methods of analysis.

Acrylamide in Food, Second Edition
is edited by a team of international experts in the field and is a quality reference in the developing field of acrylamide in food. It is valuable to researchers in the food industry or working on evaluating the factors affecting the formation of acrylamide in different heat-treated foods and the possibilities of reducing acrylamide formation accordingly.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Biographies
Preface to the First Edition
Preface to the Second Edition
Introduction: potential safety risks associated with thermal processing of foods
Abstract
1. Risks associated with thermal processing
2. Chemistry of the Maillard reaction
3. Acrylamide in heated foods
4. Benchmark levels
Chapter 1. Acrylamide formation mechanisms
Introduction
Major pathways of acrylamide formation
Aldo versus keto sugars
Intermediacy of 3-APA
Intermediacy of the glycoconjugates
Intermediacy of 5-hydroxymethylfurfural
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
Disclaimer
Chapter 3. Trends of changes in the content of acrylamide in food in Europe, 2002–2019
Introduction
Conclusions
Key facts
Mini-dictionary
Summary points
Section A. Acrylamide, the food chain in the context of harm
Chapter 4. Acrylamide intake, its effects on tissues and cancer
Introduction
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 acrylamide exposure
The effect of bioactive food components on biomarkers of acrylamide exposure
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
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
Prevalence of acrylamide in fried potato products
Risk assessment of acrylamide
Factors contributing to variation in acrylamide in French fries preparation
Role of food handlers in acrylamide formation in fried potatoes products
Measures to mitigate acrylamide formation in French fries prepared in food service establishments
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
Mitigation of acrylamide concentration
Preventive strategies
Removal strategies
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
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
Californian-style ripe olive processing
Formation of acrylamide in Californian-style ripe olive processing
Influence of olive cultivar, maturation stage, and processing conditions on acrylamide content
Influence of preservation method, presentation form, and storage time
Strategies to mitigate the formation of acrylamide in Californian-style ripe olives
Effect of domestic cooking on acrylamide content
Acrylamide precursors in ripe olives
Synopsis of analytical techniques
GC-MS with bromination
LC-MS/MS
Key facts
Mini-dictionary
Summary points
Chapter 13. Acrylamide in battered products
Introduction
Acrylamide content
Effects of oils on acrylamide formation
Inhibiting the formation 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. Role of hydroxymethylfurfural on acrylamide formation during thermal processing of foods
Introduction
Formation of acrylamide from HMF and asparagine
Fate of HMF during digestion of thermally processed foods
Reduction of HMF as a mitigation strategy for acrylamide in thermally processed foods
Analytical synopsis
Key facts
Mini dictionary
Summary points
Chapter 16. Multiresponse kinetic modeling of acrylamide formation in foods
Introduction
Multiresponse kinetic modeling
Modeling of acrylamide formation/elimination kinetics
Factors affecting acrylamide formation/elimination kinetics
Synopsis of analytical techniques
Key facts
Mini dictionary
Summary points
Chapter 17. Reactions of acrylamide during digestions of thermally processed foods
Introduction
Reactivity of acrylamide
Reactions of acrylamide during in vitro digestion
Effect of reactions of acrylamide on its bioaccessibility
Effect of reactions of acrylamide on its toxicity
Conclusion
Analytical synopsis
Key facts
Mini dictionary
Summary points
Chapter 18. 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
Reactions produced during digestion
Practical uses of nucleophilic compounds for acrylamide removal in food products
Synopsis of analytical techniques
Key facts
Mini-dictionary
Summary points
Chapter 19. Lipid oxidation promotes acrylamide formation in lipid-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 20. Relationship between antioxidants and acrylamide formation
Introduction
Discordant results and questions raised
Different effects of various antioxidants on acrylamide formation
Discordant effects of the same kind of antioxidant on acrylamide formation
Discordant effects between antioxidative extract and its representative components
Why do different antioxidants have discordant effects on acrylamide?
Reaction/interaction with asparagine
Reaction with sucrose to trigger its decomposition
Trapping of Maillard reaction intermediates
Destructive and protective reactions with 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?
Reaction conditions
Polarity of the solvent/matrix and the antioxidant
Concentration of the antioxidant
Why do some phyto-extracts and their representative components behave differently?
Conclusions and outlooks
Synopsis of analytical techniques
Antioxidant capacity
Substrates
HMF
Key facts
Mini dictionary
Summary points
Chapter 21. Interaction between bioactive carbonyl compounds and asparagine and impact on acrylamide
Introduction
Mechanism of acrylamide formation
Role of bioactive carbonyl compounds on acrylamide formation
Competition with hydroxycarbonyl compounds
Factors affecting the reactivity of carbonyl compounds and the role of melting point
Formation mechanism of acrylamide between asparagine and bioactive carbonyl compounds
Limiting the reactivity of bioactive carbonyl compounds
Key facts
Mini dictionary
Summary points
Chapter 22. 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, cookies and tortilla chips
Soft bread
Extrudates and puffed cereal products
Limitations of inorganic salts in food applications
Synopsis of analytical techniques
Key facts
Mini-dictionary
Summary points
Chapter 23. 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 24. Alternative technologies for the mitigation of acrylamide in processed foods
Introduction
Application of vacuum processes
Radio frequency processes
Pretreatment with pulsed electric field and ultrasound
Synopsis of analytical techniques
Key facts
Mini-dictionary
Summary points
Section D. Methods of analysis
Chapter 25. Color image analysis for detection of acrylamide
Introduction
Image acquisition systems
Image data processing
Acrylamide and color measurement
Synopsis of analytical techniques
Key facts
Mini dictionary
Summary points
Chapter 26. Acrylamide analysis in foods using gas chromatography-mass spectrometry with different sample preparation strategies
Introduction
Sampling and homogenization
Extraction
Extract cleanup
GC–MS detection
Key facts
Mini dictionary
Summary points
Chapter 27. Liquid chromatographic tandem mass spectrometry to determine acrylamide in foods
Introduction
Extraction methods
Cleanup methods
Solid phase extraction
Chromatography
Liquid chromatography–mass spectrometry
Liquid chromatography–tandem mass spectrometry
Derivatization
Quantification methods
Quality control and method performance
Key facts
Mini dictionary
Summary points
Chapter 28. Quantitation of acrylamide in foods by high-resolution mass spectrometry
Introduction
LC-HRMS setup
DART-HRMS and indirect estimation of acrylamide formation
Acrylamide content in foods: prediction and quantitation
Comments and take-home message
Key facts
Mini dictionary
Summary points
Acknowledgments
Chapter 29. Detection of acrylamide by biosensors
Introduction
Basic concept of biosensor
Acrylamide biosensors
Conclusion and future outlook
Key facts
Mini dictionary
Summary points
Index

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

Burce Atac Mogol

Dr. Ataç Mogol is an experienced researcher with a strong background in food science. She has over 15 years of experience in processing contaminants, including their formation, mitigation, and presence in foods. She has her Ph.D. degree in food engineering from Hacettepe University in 2014, and she published 36 peer-reviewed articles, 4 book chapters, and 1 patent that reflect her research interest in processing contaminants, including acrylamide. Dr. Ataç Mogol has been involved in many national and international research projects and she is currently on the editorial board of the Food Chemistry journal.

Affiliations and expertise

Professor, Department of Food Engineering, Hacettepe University, Ankara, Turkey

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health