Acrylamide in Baking Products: A Review Article

More documents

Recommendations

Info

Food Bioprocess Technol (2011) 4:530–543 541ReferencesAhrné, L., Andersson, C. G., Floberg, P., Rosén, J., & Lingnert, H.(2007). Effect of crust temperature and water content onacrylamide formation during baking of white bread: Steam andfalling temperature baking. LWT, 40, 1708–1715.Aman, P. (1988). The variation in chemical composition of Swedishwheats. Swedish Journal of Agricultural Research, 18, 27–30.Amrein, T. M., Schönbächler, B., Escher, F., & Amado, R. (2004).Acrylamide in gingerbread: Critical factors for formation andpossible ways for reduction. Journal of Agriculture and FoodChemistry, 52, 4282–4288.Amrein, T. M., Andres, L., Manzardo, G. G., & Amado, R. (2006).Investigations on the promoting effect of ammonium bicarbonateon the formation of acrylamide in model systems. Journal ofAgricultural and Food Chemistry, 54, 10253–10261.Arribas-Lorenzo, G., Fogliano, V., & Morales, F. J. (2009). Acrylamideformation in a cookie system as influenced by the oil phenolprofile and degree of oxidation. European Food Research andTechnology, 229, 63–72.Ashoor, S. H., & Zent, J. B. (1984). Maillard browning of commonamino acids and sugars. Journal of Food Science, 49, 1206–1207.Becalski, A., Lau, B. P. Y., Lewis, D., & Seaman, S. W. (2003).Acrylamide in foods: Occurrence, sources, and modelling.Journal of Agriculture and Food Chemistry, 51, 802–808.Berg, H. E., & Van Boekel, M. A. J. S. (1994). Degradation of lactoseduring heating of milk, 1. Reaction pathways. Netherlands Milkand Dairy Journal, 48, 157–175.Biedermann, M., & Grob, K. (2003). Model studies on acrylamideformation in potato, wheat flour and corn starch, ways to reduceacrylamide contents in bakery ware. Mitteilungen aus Lebensmitteluntersuchungund Hygiene, 94, 406–422.Biedermann, M., Biedermann-Brem, S., Noti, A., Grob, K., Egli, P., &Mandli, H. (2002a). Two GC-MS methods for the analysis ofacrylamide in foods. Mitteilungen aus Lebensmitteluntersuchungund Hygiene, 93, 638–652.Biedermann, M., Noti, A., Biedermann-Brem, S., Mozzetti, V., &Grob, K. (2002b). Experiments on acrylamide formation andpossibilities to decrease the potential of acrylamide formation inpotatoes. Mitteilungen aus Lebensmitteluntersuchung und Hygiene,93, 668–687.Brathen, E., & Knutsen, S. H. (2005). Effect of temperature and timeon the formation of acrylamide in starch-based and cereal modelsystems, flat breads and bread. Food Chemistry, 92(4), 693–700.Brathen, E., Kita, A., Knutsen, S. H., & Wicklund, T. (2005). Additionof glycine reduces the content of acrylamide in cereal and potatoproducts. Journal of Agricultural and Food Chemistry, 53(8),3259–3264.Capuano, E., Oliviero, T., Açar, Ö., Gökmen, V., & Fogliano, V. (2010).Lipid oxidation promotes acrylamide formation in fat-rich modelsystems. Food Research International, 43, 1021–1026.Casado, F. J., Sanchez, A. H., & Montano, A. (2010). Reduction ofacrylamide content of ripe olives by selected additives. FoodChemistry, 119, 161–166.Claeys, W. L., De Vleeschouwer, K., & Hendrickx, M. E. (2005).Effect of amino acids on acrylamide formation and eliminationkinetics. Biotechnology Progress, 21, 1525–1530.Claus, A., Mongili, M., Weisz, G., Schieber, A., & Carle, R. (2008).Impact of formulation and technological factors on the acrylamidecontent of wheat bread and bread rolls. Journal of CerealScience, 47, 546–554.Cochran, W. G., & Cox, G. M. (1971). Experimental design (2nd ed.).New York: Wiley.Curtis, T. Y., Powers, S. J., Balagiannis, D., Elmore, J. S., Mottram, D.S., Parry, M. A. J., et al. (2010). Free amino acids and sugars inrye grain: Implications for acrylamide formation. Journal ofAgricultural and Food Chemistry, 58, 1959–1969.Delatour, T., Périsset, A., Goldmann, T., Riedeker, S., & Stadler, R. H.(2004). Improved sample preparation to determine acrylamide indifficult matrixes such as chocolate powder, cocoa, and coffee byliquid chromatography tandem mass spectrometry. Journal ofAgricultural and Food Chemistry, 52, 4625–4631.Elder, V. A., Fulcher, J. G., Leung, H., & Topor, M. G. (2004).Method for reducing acrylamide in thermally processed foods.Patent US20040058045.Erbersdobler, H., & Hupe, A. (1991). Determination of lysine damageand calculation of lysine bio-availability in several processedfoods. Z. Ernahrugswiss, 30, 46–49.Eriksson S (2005) Acrylamide in food products: Identification,formation and analytical methodology. PhD thesis. Departmentof Environmental Chemistry, Stockholm University, Stockholm,Sweden.Fink, M., Andersson, R., Rosen, J., & Aman, P. (2006). Effect ofadded asparagine and glycine on acrylamide content in yeastleavenedbread. Cereal Chemistry, 83(2), 218–222.Fredriksson, H., Tallving, J., Rosen, J., & Aman, P. (2004).Fermentation reduces free asparagine in dough and acrylamidecontent in bread. Cereal Chemistry, 81(5), 650–653.Gökmen, V., & Acar, J. (1999). Simultaneous determination of5-hydroxymethylfurfural and patulin in apple juice by reversedphaseliquid chromatography. Journal of Chromatography A,847, 69–74.Gökmen, V., & Senyuva, H. Z. (2007). Acrylamide formation isprevented by divalent cations during the Maillard reaction. FoodChemistry, 103, 196–203.Gökmen, V., & Şenyuva, H. Z. A. (2006). Simplified approach for thekinetic characterization of acrylamide formation in fructose–asparagine model system. Food Additives and Contaminants, 23,348–354.Gökmen, V., Açar, Ö. Ç., Köksel, H., & Acar, J. (2007). Effects ofdough formula and baking conditions on acrylamide andhydroxymethylfurfural formation in cookies. Food Chemistry,104, 1136–1142.Graf, M., Amrein, T. M., Graf, S., Szalay, R., Escher, F., & Amadò, R.(2006). Reducing the acrylamide content of a semi-finishedbiscuit on industrial scale. LWT, 39, 724–728.Grob, K., Biedermann, M., Biedermann-Brem, S., Noti, A., Imhof, D.,Amrein, T., et al. (2003). French fries with less than 100 μg/kgacrylamide. A collaboration between cooks and analysis. EuropeanFood Research and Technology, 217(3), 185–194.Haase, N., Matthaeus, B., & Vosmann, K. (2003). Acrylamide inbaked products—State of the art. Getreide Mehl und Brot, 57(3),180–184.Hagmar, L., Wirfält, E., Paulsoon, B., & Törnqvist, M. (2005).Differences in haemoglobin adduct levels of acrylamide in thegeneral population with respect to dietary intake, smoking habitsand gender. Mutation Research, 580, 157–165.Hamlet, C. G., Baxter, D. E., Sadd, P. A., Slaiding, I., Liang, L.,Muller, R., et al. (2005). Exploiting process factors to reduceacrylamide in cereal-based foods, C03032 and C03026. Reportprepared on behalf of the U.K. Food Standards Agency, RHMTechnology, High Wycombe, UK.Hamlet, C. G., Sadd, P. A., & Liang, L. (2008). Correlations betweenthe amounts of free asparagine and saccharides present incommercial cereal flours in the UK and the generation ofacrylamide during cooking. Journal of Agriculture and FoodChemistry, 56(6145), 6153.Hedegaard, R. V., Granby, K., Frandsen, H., Thygesen, J., & Skibsted,L. H. (2008). Acrylamide in bread: Effect of prooxidants andantioxidants. European Food Research and Technology, 227,519–525.
542 Food Bioprocess Technol (2011) 4:530–543Henle, T., Zehetner, G., & Klostermeyer, H. (1995). Fast and sensitivedetermination of furosine. Zeitschrift fur Lebensmittel-Untersuchung und Forschung, 200, 235–237.Hidalgo, F. J., & Zamora, R. (2007). Conversion of phenylalanine intostyrene by 2,4-decadienal in model systems. Journal of Agricultureand Food Chemistry, 55, 4902–4906.Hoenicke, K., & Gatermann, R. (2004). Stability of acrylamide in foodduring storage. Czech Journal of Food Science, 22, 355–356.Hoenicke, K., & Gatermann, R. (2005). Studies on the stability ofacrylamide in food during storage. Journal of AOAC International,88, 268–273.IRAC (International Agency for Research on Cancer). (1994). Someindustrial chemicals. IRAC Monographs on the Evaluation ofCarcinogenic Risk for Chemicals to Humans, vol. 60 (p. 435).IRAC, Lyon, France.Johnson, K. A., Gorzinski, S. J., Bodner, K. M., Campbell, R. A.,Wolf, C. H., Friedman, M. A., et al. (1986). Chronic toxicity andoncogenicity study on acrylamide incorporated in the drinkingwater of Fischer 344 rats. Toxicology and Applied Pharmacology,85, 154.Jung, M. Y., Choi, D. S., & Ju, J. W. (2003). A novel technique forlimitation of acrylamide formation in fried and baked corn chipsand in French fries. Journal of Food Science, 68, 1287–1290.Kita, A., Bråthen, E., Knutsen, S. H., & Wicklund, T. (2005).Effective ways of decreasing acrylamide content in potato crispsduring processing. Journal of Agricultural and Food Chemistry,52, 7011–7016.Kolek, E., Simko, P., & Simon, P. (2006). Inhibition of acrylamideformation in asparagine/D-glucose model system by NaCladdition. European Food Research and Technology, 224, 283–284.Kroh, L. W. (1994). Caramelisation in food and beverages. FoodChemistry, 51, 373–379.Levine, R. A., & Ryan, S. M. (2009). Determining the effect ofcalcium cations on acrylamide formation in cooked wheatproducts using a model system. Journal of Agricultural andFood Chemistry, 57, 6823–6829.Levine, R. A., & Smith, R. E. (2005). Sources of variability ofacrylamide levels in cracker model. Journal of Agricultural andFood Chemistry, 53, 4410–4416.Lindsay, R. C., & Jang, S. (2005). Chemical intervention strategies forsubstantial suppression of acrylamide formation in fried potatoproducts. Advances in Experimental Medicine and Biology, 561,393–404.Mestdagh, F., Maertens, J., Cucu, T., Delporte, K., Van Peteghem, C.,& De Meulenaer, B. (2008). Impact of additives to lower theformation of acrylamide in a potato model system through pHreduction and other mechanisms. Food Chemistry, 107, 26–31.Morales, F. J., Romero, C., & Jiménez-Pérez, S. (1997). Chromatographicdetermination of bound hydroxymethylfurfural as anindex of milk protein glycosylation. Journal of Agricultural andFood Chemistry, 45, 1570–1573.Mottram, D. S., Wedzicha, B. L., & Dodson, A. T. (2002). Acrylamideis formed in the Maillard reaction. Nature, 419, 448–449.Mustafa, A., Andersson, R., Rosen, J., Kamal-Eldin, A., & Aman, P.(2005). Factors influencing acrylamide content and color in ryecrisp bread. Journal of Agricultural and Food Chemistry, 53,5985–5989.Norris, M. V. (1967). Acrylamide. In F. Dee Snell & C. L. Hilton(Eds.), Encyclopedia of industrial chemical analysis, vol. 4(pp. 160–168). New York: Interscience.Noti, A., Biedermann-Brem, S., Biedermann, M., Grob, K., Albisser,P., & Realini, P. (2003). Storage of potatoes at low temperatureshould be avoided to prevent increased acrylamide formationduring frying or roasting. Mittelilung Lebensmittel und Hygiene,94, 167–180.Press release: HEATOX project completed—brings new pieces to theacrylamide puzzle. 2007. Livsmedelsverket, pp. 9–19.Ramirez-Jimenez, A. J. (1998). Indicators de las reacciones depardeamiento químico en productos panarios. Memory ofpharmacy degree of licenciate, The University of Granada,Spain.Ramirez-Jimenez, A. J. (2001). Pardeamiento quimico en derivados decereals: productos y cereales infantiles. PhD thesis, University ofGranada, Spain.Ramírez-Jiménez, A., Guerra-Hernández, E., & García-Villanova, B.(2000). Browning indicators in bread. Journal of Agriculture andFood Chemistry, 48, 4176–4181.Ruiz, J. C., Guerra-Hernandez, E., & García-Villanova, B. (2004).Furosine is a useful indicator in pre-baked breads. Journal of theScience of Food and Agriculture, 84, 366–370.Rydberg, P., Eriksson, S., Tareke, E., Karlsson, P., Ehrenberg, L., &Tornqvist, M. (2003). Investigations of factors that influence theacrylamide content of heated foodstuffs. Journal of Agriculturaland Food Chemistry, 51(24), 7012–7018.Sadd, P. A., Hamlet, G. H., & Liang, L. (2008). Effectiveness ofmethods for reducing acrylamide in bakery products. Journal ofAgricultural and Food Chemistry, 56, 6154–6161.Samuelson, G. (2003). Acrylamide in food—An update. ScandinavianJournal of Nutrition, 46, 157.Smith, E. A., & Oehme, F. W. (1991). Acrylamide and polyacrylamide:A review of production, use, environmental fate andneurotoxicity. Reviews on Environmental Health, 9, 215.Stadler, R. H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P. A., etal. (2002). Acrylamide from Maillard reaction products. Nature,419, 449–450.Summa, C., Wenzl, T., Brohee, M., De La Calle, B., & Anklam, E.(2006). Investigation of the correlation of the acrylamide contentand the antioxidant activity of model cookies. Journal ofAgricultural and Food Chemistry, 54, 853–859.Surdyk, N., Rosén, J., Andersson, R., & Åman, P. (2004). Effects ofasparagine, fructose and baking conditions on acrylamide contentin yeast-leavened wheat bread. Journal of Agricultural and FoodChemistry, 52, 2047–2051.Svensson, K., Abramsson, L., Becker, W., Glynn, A., Hellenas, K. E.,Lind, Y., et al. (2003). Dietary intake of acrylamide in Sweden.Journal of Food Chemistry and Toxicology, 41, 1581–1586.Taeymans, D., Wood, J., Ashby, P., Blank, I., Studer, A., Stadler, R. H.,et al. (2004). A review of acrylamide: An industry perspective onresearch, analysis, formation, and control. Critical Revue in FoodScience and Nutrition, 44, 323–347.Tareke, E. (2003). Identification and origin of potential backgroundcarcinogens: Endogenous isoprene and oxiranes, dietary acrylamide.Doctoral thesis, Department of Environmental Chemistry,Stockholm University, Sweden.Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S., & Törnqvist, M.(2002). Analysis of acrylamide, a carcinogen formed in heatedfoodstuffs. Journal of Agricultural and Food Chemistry, 50,4998–5006.Tkachuk, R. (1979). Free amino acids in germinated wheat. Journal ofthe Science of Food and Agriculture, 30, 53–58.Tomoda, Y., Hanaoka, A., Yasuda, T., Takayama, T., Hiwatashi, A.(2004). US Patent Application 20040126469.Törqvist, M. (2005). Acrylamide in food: The discovery and itsimplications. In M. Friedman & D. Mottram (Eds.), Chemistryand safety of acrylamide in food (pp. 1–19). New York: SpringerScience +Business Media Inc.Umano, K., & Shibamoto, T. (1987). Analysis of acrolein from heatedcooking oils and beef fat. Journal of Agriculture and FoodChemistry, 35, 909–912.Vadlamani, K. R., & Seib, P. A. (1999). Effect of zinc and aluminumions in breadmaking. Cereal Chemistry, 76, 355–360.
Page 1: Food Bioprocess Technol (2011) 4:53
Page 4 and 5: Food Bioprocess Technol (2011) 4:53
Page 14: Food Bioprocess Technol (2011) 4:53

Acrylamide in Baking Products: A Review Article

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?