Showing papers on "Acrylamide published in 2018"
TL;DR: In this article, a strategy to modulate the electrocatalytic activity of copper toward CO2 reduction involving adsorption of acrylamide, acrylic acid, and allylamine polymers is presented.
Abstract: A strategy to modulate the electrocatalytic activity of copper toward CO2 reduction involving adsorption of acrylamide, acrylic acid, and allylamine polymers is presented. Modification of electrodeposited copper foam with poly(acrylamide) leads to a significant enhancement in faradaic efficiency for ethylene from 13% (unmodified foam) to 26% at −0.96 V vs RHE, whereas methane yield is unaffected. Effects from crystalline phase distribution and copper oxide phases are ruled out as the source of enhancement through XPS and in situ XRD analysis. DFT calculations reveal that poly(acrylamide) adsorbs on the copper surface via the oxygen atom on the carbonyl groups and enhances ethylene formation by (i) charge donation to the copper surface that activates CO for dimerization, (ii) chemical stabilization of the CO dimer (a key intermediate for C2 products) by hydrogen-bond interactions with the −NH2 group, and (iii) facilitating the adsorption of CO molecules near the polymer, increasing local surface coverage. ...
141 citations
TL;DR: In this article, the sources of reducing sugars and free asparagine of cracker products were identified, and acrylamide formation during baking was measured, and the application of an asparaginase decreased the acarlamide content by at least 70% in both products.
Abstract: The sources of reducing sugars and free asparagine of two different cracker products were identified, and acrylamide formation during baking was measured. The application of an asparaginase decreased the acrylamide content by at least 70% in both products. Replacing ammonium hydrogencarbonate by sodium hydrogencarbonate as baking agent and replacing reducing sugars by sucrose resulted in almost 80% less acrylamide in the wheat cracker. Decreasing free asparagine and reducing sugars in the ingredients and a lower end-temperature during baking lowered the acrylamide content of the potato cracker by about 50%.
68 citations
TL;DR: In this paper, four heat-induced coffee contaminants (acrylamide, furfuryl alcohol (FA), furan and 5-hydroxymethylfurfural (HMF)) were analyzed in a collective of commercial samples as well as in Coffea arabica seeds roasted under controlled conditions from very light Scandinavian style to very dark Neapolitan style profiles.
Abstract: The four heat-induced coffee contaminants—acrylamide, furfuryl alcohol (FA), furan and 5-hydroxymethylfurfural (HMF)—were analyzed in a collective of commercial samples as well as in Coffea arabica seeds roasted under controlled conditions from very light Scandinavian style to very dark Neapolitan style profiles. Regarding acrylamide, average contents in commercial samples were lower than in a previous study in 2002 (195 compared to 303 µg/kg). The roasting experiment confirmed the inverse relationship between roasting degree and acrylamide content, i.e., the lighter the coffee, the higher the acrylamide content. However, FA, furan and HMF were inversely related to acrylamide and found in higher contents in darker roasts. Therefore, mitigation measures must consider all contaminants and not be focused isolatedly on acrylamide, specifically since FA and HMF are contained in much higher contents with lower margins of exposure compared to acrylamide.
54 citations
TL;DR: A modified "Quick, Easy, Cheap, Effective, Rugged, and Safe" QuEChERS in combination with Ultra-High Performance Liquid Chromatography/tandem mass spectrometry (UHPLC-MS/MS) method was optimized for the determination of acrylamide content in different types of tah-dig.
52 citations
TL;DR: It could be concluded that rutin provides protection effect against acrylamide or γ-radiation-induced neurotoxicity via activation of the PI3K/AKT/GSK-3β/NRF-2-pathway by altering the phosphorylation state through its ability to scavenge free radicals generation, modulating gene expression and its anti-inflammatory effects.
Abstract: This study was designed to evaluate the effect of rutin on PI3K/AKT-signalling in case of acrylamide or γ-radiation-induced neurotoxicity. To induce brain damage, animals were received acrylamide (25 mg/kg b.wt./orally/day) or 5 Gy of γ-radiation exposure accompanied with an administration of rutin (200 mg/kg b.wt./orally/day). Our data revealed that, compared to acrylamide or γ-radiation, rutin activated PI3K/AKT/GSK-3β/NRF-2-pathway through increased protein levels of p-PI3K, p-AKT and p-GSK-3β and up-regulated the expression of NRF-2. This was achieved by modulating MDA, GST, IL-1β, IL-6 and reduced the interference of ROS with IGF-1 and NGF stimulating the PI3K/AKT-signaling. Furthermore, histopathological examinations of brain tissues showed that rutin has modulated tissue architecture after acrylamide or γ-radiation induced tissue damage. It could be concluded that rutin provides protection effect against acrylamide or γ-radiation-induced neurotoxicity via activation of the PI3K/AKT/GSK-3β/N...
52 citations
TL;DR: The combined pre-treatment process along with the use of additives is the latest trend in acrylamide mitigation.
Abstract: Acrylamide in fried and baked foods has the potential to cause toxic effects in animals and humans. A major challenge lies in developing an effective strategy for acrylamide mitigation in foods without altering its basic properties. Food scientists around the world have developed various methods to mitigate the presence of acrylamide in fried food products. Mitigation techniques using additives such as salts, amino acids, cations and organic acids along with blanching of foods have reduced the concentration of acrylamide. The use of secondary metabolites such as polyphenols also reduces acrylamide concentration in fried food products. Other mitigation techniques such as asparaginase pre-treatment and low-temperature air frying with chitosan have been effective in mitigating the concentration of acrylamide. The combined pre-treatment process along with the use of additives is the latest trend in acrylamide mitigation. © 2018 Society of Chemical Industry.
51 citations
TL;DR: In this article, a simple, rapid and accurate fluorescent sensor was developed for detection of acrylamide based on gold nanoparticles (AuNPs) and FAM-labeled double-stranded DNA (FAM-dsDNA).
Abstract: To protect human health from the side effects of acrylamide in heat-processed food samples, simple analytical approaches are highly desired to determine low concentrations of acrylamide. In this study, a simple, rapid and accurate fluorescent sensor was developed for detection of acrylamide based on gold nanoparticles (AuNPs) and FAM-labeled double-stranded DNA (FAM-dsDNA). The sensing method was developed in a way to produce a remarkable fluorescence intensity difference in the absence and presence of acrylamide. In the presence of acrylamide, the single-stranded DNA (ssDNA) and acrylamide adduct is formed. So that, FAM-labeled complementary strand DNA (FAM-csDNA) is free in the environment and adsorbed on the surface of AuNPs and as a result, the FAM is quenched by the AuNPs. Under optimized conditions, the presented fluorescent analytical approach showed high selectivity toward acrylamide with a wide linear response, 1 × 10−7 M–0.05 M, and a limit of detection (LOD) of 1 × 10−8 M for acrylamide. This new method indicated excellent analytical performance for acrylamide detection in potato fries water extract samples with LOD of 0.5 × 10−6 M.
48 citations
TL;DR: In conclusion, EGCG fortification is a feasible method to decrease acrylamide formation in baked bread.
46 citations
TL;DR: It is shown that proanthocyanidins with various structures were promising additives to mitigate harmful acrylamide in asparagine-glucose models and fried potato crisps.
44 citations
42 citations
TL;DR: In this article, the authors studied the role of water content in the formation of acrylamide in model systems under isothermal conditions and showed that water content is one of the most important factors for acryladide formation, besides reaction temperature and time.
Abstract: The factors important for the acrylamide formation in model systems were studied. The effects of two starch matrices (potato, wheat), the share of two monosaccharides (glucose and fructose) on the formation of acrylamide, and the impact of water addition were compared in model systems under isothermal conditions. Acrylamide was determined by GC/MS-NCI technique. The results showed that the water content is one of the most important factors in the formation of acrylamide, besides the reaction temperature and time. The minimum of acrylamide formation was observed at the water content between 25 and 40%; outside of this range, the acrylamide concentration was higher. The presence of starch reduced the amount of acrylamide formed from asparagine and saccharide, moreover, the effects of potato and wheat starches were similar. Fructose was more effective for the acrylamide formation in comparison with glucose. The combined contribution of glucose and fructose in the mixture with asparagine and starch to the acrylamide level corresponded to the sum of separate contributions of saccharides only at the middle content of added water.
TL;DR: In this article, the effect of nitrogen nutrition, leaf disease control, wheat genotype and their interactions on acrylamide precursors content in wheat flour was analyzed, and the relationship between protein content and free asparagine was determined when leaf disease stress and drought stress (year) were constant.
Abstract: Acrylamide, a monomer with neurotoxic and potential carcinogenic effect, is formed via the Maillard reaction in heat-treated carbohydrate-rich foods. The major acrylamide precursors are reducing sugars and the amino acid asparagine. The aim of this study was to analyse effects of nitrogen nutrition, leaf disease control, wheat genotype and their interactions on acrylamide precursors content in wheat flour. Asparagine content was generally increasing at higher nitrogen doses, and nitrogen dose increase from 0 to 180 kg/ha increased the asparagine content to about 250%. The highest asparagine levels were determined at early spring nitrogen application. In the year 2006 with high leaf disease infestation, fungicide treatment decreased asparagine content particularly at higher nitrogen doses. In 2007, the effect of leaf disease control did not express in respect of very low infestation level. Close relationship between protein content and free asparagine in wheat flour was determined when leaf disease stress (fungicide treatment) and drought stress (year) were constant. Asparagine content was strongly influenced by wheat genotype and the differences between genotypes exceeded 200%. Effect of higher intensity was lower as compared to nitrogen nutrition, with regard to compensatory effect of fungicide treatments. Glucose content in wheat flour decreased both with fungicide treatment and total intensity level. Nitrogen dose increased glucose content up to 120 kg N/ha. Higher nitrogen doses decreased glucose content to initial level.
TL;DR: During pretreatment of asparagine in a starch-asparagine food model system and it was clearly demonstrated that asparaginase nanoconjugates had reduced the formation of acrylamide by more than 90% within 30 min.
TL;DR: In this paper, an acrylamide grafted chitosan based Cd ion imprinted polymer (CdIIP) using Cd as template and epichlorohydrin (EPI) as crosslinker was used for the selective recovery of Cd.
Abstract: Spent nickel-cadmium (Ni-Cd) batteries are classified as hazardous waste due to the presence of toxic cadmium (Cd). Sustainable solution to this problem can be adoption of resource recovery methods for the reuse of Cd. This has been attempted in the present work using the biopolymer chitosan having inherent affinity for metals. Stability of chitosan in acidic medium was improved by grafting it with a suitable grafting agent and crosslinking. Further, it was used for the synthesis of acrylamide grafted chitosan based Cd ion imprinted polymer (CdIIP) using Cd as template and epichlorohydrin (EPI) as crosslinker for the selective recovery of Cd. Density functional theory (DFT) confirmed acrylamide as the best grafting agent with ΔG of −17.98 Kcal/mol for the acrylamide grafted chitosan. FTIR confirmed the grafting of acrylamide on chitosan as well as successful synthesis of CdIIP. EPI proved to be a better crosslinking agent as compared to glutaraldehyde (GLA) for CdIIP as confirmed by EDS. Adsorption of Cd on CdIIP was influenced by pH, time, initial Cd concentration and CdIIP dose. The kinetic data fitted well to pseudo-second-order equation than first order with R2 equals to 0.997. The monolayer adsorption capacity for Cd (167 mg/g) calculated using Langmuir isotherm model was in close approximation to the experimental adsorption capacity of 152 ± 3 mg/g. The thermodynamic data confirmed exothermic and spontaneous nature of adsorption. 84.3% of Cd could be recovered by CdIIP from the acidic leachate of the Ni-Cd battery waste. CdIIP could be effectively reused for five cycles.
TL;DR: The chromatic parameter a∗ of the fried potato was a powerful tool to classify the samples according to the acrylamide benchmark level regardless of the agronomical characteristics of the potato or the consumer practices, suggesting that the total exposure to acrieslamide by the population could be underestimated.
TL;DR: In this paper, the authors evaluated the effect of hydrocolloid coating solutions on the formation of acrylamide, water retention as well as on oil content of French fries.
Abstract: French fries are popular products worldwide. However, this product is a sufferable source of high acrylamide due to high temperature and low moisture. The main objective of this study was to evaluate the effect of grass pea flour (GPF), transglutaminase (TGase)-treated (GPF + TGase), chitosan (CH), and pectin (PEC) hydrocolloid coating solutions on the formation of acrylamide, water retention as well as on oil content. In addition, the Daily Intake (DI) and Margin of Exposure (MOE) were calculated to estimate variations in risk assessment by applying coating solutions before frying. Our results showed that the highest acrylamide content was detected in the control sample, reaching a value of 2089 µg kg−1. Hydrocolloid coating solutions were demonstrated to be an effective way to reduce acrylamide formation, with the percentage of acrylamide reduction equal to 48% for PEC, >38% for CH, ≥37% for GPF + TGase, and >31% for GPF, respectively. We hypothesized that the coatings were able to increase the water retention and, thus reduce the Maillard reaction, which is responsible for acrylamide formation. In fact, the MOE value for coated French fries was increase, resulting in being closer to the safety level to avoid carcinogenic risk. Moreover, our coatings were effective in reducing oil uptake.
TL;DR: In this paper, the authors applied high intensity ultrasound (US) as a frying pretreatment in water for 30min, in order to reduce the acrylamide content of fried potatoes.
Abstract: Acrylamide is a compound that is potentially carcinogenic for human. This means that levels of acrylamide in foods should be reduced to a maximum. The acrylamide molecule is present in foods subjected to processes at temperatures above 120 °C, and it is formed through the reaction that takes place between asparagine and reducing sugars in the Maillard reaction. Fried potatoes are one of the main sources of acrylamide. In order to provide healthier food, this investigation proposes to apply high intensity ultrasound (US) as a frying pretreatment in water for 30 min, in order to reduce the acrylamide content of fried potatoes. Different US treatments were studied at distinct frequencies (35 and 130 kHz), ultrasonic power densities (0, 9.5, 47.6 and 95.2 W/kg), and water temperatures (30 and 42 °C). To evaluate the effects caused by ultrasonic cavitation, the increment of weight and moisture, the decrease in reducing sugars and the electrical conductivity of water in different treatments were evaluated. After frying, colorimetric analyses (L*, a* y b*) were carried out to ascertain the indirect formation of acrylamide in potatoes. At the temperature of 42 °C, the weight gain was greater as the ultrasonic power used in both frequencies was lower. Increments in US power densities decreased the potatoes' moisture gain and increased the electrical conductivity of soaking water. A treatment of 35 kHz and 92.5 W/kg at 42 °C provided an additional extraction of 31% of the reducing sugars over that of control samples. The colorimetric parameters L * and a * decreased and increased, respectively, with the frying time for the treatment at 35 kHz/92.5 W/kg/42 °C, which are a consequence of the reduction of reducing sugars by ultrasound. Thanks to the application of this treatment, 90% acrylamide content reduction was determined compared to potatoes fried directly, and up to 50% reduction with respect to control samples only soaked in water (42 °C/30 min). This investigation has demonstrated that US pretreatments can serve as a valid strategy to reduce the acrylamide content of fried potatoes.
TL;DR: In this article, the effect of enzymatic pretreatment and other parameters like enzyme concentration, frying conditions with respect to temperature and time, size of potato chips, and effect of sodium chloride and citric acid on mitigation of acrylamide were studied.
Abstract: Summary
Acrylamide in foods is declared as carcinogen. In the present work, the effect of enzymatic pretreatment and other parameters like enzyme concentration, frying conditions with respect to temperature and time, size of potato chips, and effect of sodium chloride and citric acid on mitigation of acrylamide were studied. The concentration of acrylamide in fried potatoes after the pretreatment was found to be 815.63 μg kg−1. The optimised asparaginase concentration for the mitigation of acrylamide was calibrated as 4 U mL−1, and optimised frying time and temperature were 15 min and 170 °C, respectively. An in-depth kinetic relationship for the effect of asparaginase on the mitigation of acrylamide was studied. The prime novelty of the project is focused on the immobilisation of asparaginase to nanomagnetic particles for redundant usage with stabilised enzyme activity. The work projected three stables cycles of asparaginase activity and on further usage of the immobilised enzyme resulted in decreased activity. The repeated use of immobilised asparaginase provides the advantage of decreasing cost in processing.
TL;DR: In this article, the potential of l -asparaginase purified from Fusarium culmorum (ASP-87) to reduce acrylamide formation in potato chips and sweet bread were investigated.
Abstract: Acrylamide, a potential carcinogen is formed when starchy foods are fried or baked above 120 °C. l -asparaginase is an enzyme that catalyzes the hydrolytic cleavage of the amino acid l -asparagine, the precursor for acrylamide, to l -aspartic acid and ammonia thereby reducing the acrylamide formation in starchy foods. The acrylamide levels in the starchy food products obtained from local market was estimated. The potential of l -asparaginase purified from Fusarium culmorum (ASP-87) to reduce acrylamide formation in potato chips and sweet bread were investigated. The results revealed that high levels of acrylamide ranging from 690 μg kg−1 to 4475 μg kg−1 were detected in the samples collected from local market. The potato chips and sweet bread samples treated with 300 U of l -asparaginase showed 85% and 78% reduction in l -asparagine content and the acrylamide levels of enzyme treated fried potato chips and baked bread reduced to 94% and 86% respectively, compared with the untreated control. Results of the study revealed that acrylamide was formed in starchy food products during frying and baking and l -asparaginase inhibited the formation of acrylamide making it a potential candidate in food processing industry to reduce acrylamide formation in starchy food products.
TL;DR: Overall, the present findings indicate that acrylamide causes deleterious effects on renal and hepatic physiology, producing dose-dependent alterations of blood chemistry and cytometry parameters in male Wistar rats.
Abstract: Acrylamide is a vinyl monomer that is widely used for the synthesis of polyacrylamides, the treatment of drinking water, and as an additive in cosmetics. Acrylamide is also produced during the thermal processing of carbohydrate-rich foods. Although the potential toxic effects of acrylamide have been reported, few studies have evaluated biochemical parameters in blood. The present study investigated alterations of blood chemistry, hepatic function, and blood cytometry in acrylamide-treated rats. Thirty-two male Wistar rats were assigned to four experimental groups (n = 8/group): one control group received 0.3 ml of vehicle (saline solution), and the other three groups received acrylamide (25, 50, and 75 mg/kg, i.p., for 14 days). At the end of treatment, blood samples were collected to obtain serum, which was then processed using a Vitros250 device. For blood cytometry, the samples were processed in a Sysmex analyzer. The blood chemistry results showed that urea nitrogen, urea, and creatinine were elevated in the acrylamide-treated groups. Tests of hepatic function showed that total and direct bilirubins, transaminases, and alkaline phosphatase were also elevated compared with vehicle, whereas the levels of total proteins and albumin decreased. Blood cytometry showed that the levels of erythrocytes, hemoglobin, hematocrit, leukocytes, and platelets and mean cell volume decreased in the acrylamide-treated groups compared with vehicle. Overall, the present findings indicate that acrylamide causes deleterious effects on renal and hepatic physiology, producing dose-dependent alterations of blood chemistry and cytometry parameters in male Wistar rats.
TL;DR: UV-visible spectra analysis showed that some polymerization products had absorption in the visible region and contributed to the development of browning, which was underestimated in the past.
Abstract: This study aimed to investigate the inhibitory mechanism of epicatechin (EC) on the formation of acrylamide in Maillard reactions. The glucose + asparagine model is a typical chemical system used to investigate acrylamide formation. 5-Hydroxymethylfurfural (HMF) is an important carbonyl intermediate in Maillard reactions and can also react with asparagine to form acrylamide. Time courses showed that EC inhibited more HMF than acrylamide in the glucose + asparagine model heated at 180 °C. The reduction of EC on acrylamide formation in the HMF + asparagine model was about 70%, while that in the glucose + asparagine model was about 50%. Moreover, HMF decreased significantly faster when it was heated in the presence of EC. Liquid chromatography-mass spectrometry analysis revealed the formation of adducts between EC and HMF, and the dimeric adducts were verified in fried potato chips. These results suggested that the condensation of EC and HMF was one of the key steps leading to the inhibition of acrylamide. UV-visible spectra analysis showed that some polymerization products had absorption in the visible region and contributed to the development of browning, which was underestimated in the past.
TL;DR: The authors showed that adding pectin/pectate had an effective acrylamide mitigation by lowering its content below these indicative values, while replacing sucrose with fructose increased the acidity levels in control biscuits.
TL;DR: In this paper, the acrylamide content in oxidised black olives and the influence of baking treatments on the concentrations of acRYlamide and phenolic compounds were determined.
TL;DR: The partial 16S rRNA sequencing confirmed the isolate to be Cupriavidus oxalaticus ICTDB921, which showed highest growth at 60 mM acrylamide, neutral pH and 30 °C, and the kinetic model predictions were consistent with experimental results.
TL;DR: It was found that certain blanching parameters resulted in optimal maximum reductions of 64.2, 49.8, and 61.3% for reducing sugar, asparagine, and acrylamide, respectively.
Abstract: This study aimed to determine the effect of combinations of blanching parameters, including blanching temperatures ranging from 65 to 85 °C and duration times ranging from 2 to 10 min, on reducing sugars, asparagine, acrylamide, and color levels of fried potato chips. Response surface methodology was used to develop response surface equations to estimate these effects. These latter were evaluated before and after a 3-month storage period of potato tubers at 10 °C. It was found that certain blanching parameters resulted in optimal maximum reductions of 64.2, 49.8, and 61.3% for reducing sugar, asparagine, and acrylamide, respectively. Analysis of variance (ANOVA) determined that blanching time had a more significant impact than blanching temperature. The blanching time that resulted in maximum reductions of asparagine, reducing sugars—and ultimately acrylamide—were in the range of 8.8–9.7 min at 68.7–75.0 °C. ANOVA also determined that after the 3-month storage period of potato tubers, variations in blanching time and temperature did not result in any significant differences in acrylamide formation in fried chips. Blanching consistently improved the appearance of the fried chip products, indicated by increases in L* value and decreases in a* values. The relationship between acrylamide formation and a* value was linear (R2 = 0.839), while the relationship between acrylamide formation and L* value was not (R2 = 0.375).
TL;DR: The nanoparticles of haemoglobin (HbNPs) were prepared by desolvation method and characterized by transmission electron microscopy (TEM),UV-vis spectroscopy, Fourier transformation infra red (FTIR) Spectroscopy and X-ray diffraction (XRD) and atomic force microscopy and protein profile was studied by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE).
TL;DR: It is indicated that acrylamide has toxic effects in the fetal brain and N-acetylcysteine prevents its toxic effect.
TL;DR: It is demonstrated that the formation of acrylamide and Maillard reaction products was lower with glucose than with fructose when they were used as reducing sugars in food model systems.
TL;DR: Graphene (G) modified with magnetite (Fe3O4) and sol-gel hybrid tetraethoxysilane-methyltrimethoxYSilane (TEOS-MTMOS) was used as a clean-up adsorbent in magnetic solid phase extraction (MSPE) for direct determination of acrylamide in various food samples prior to gas chromatography-mass spectrometry analysis.
TL;DR: This work investigated the underlying formation of acrylamide from amino acids in frying oils during high temperatures and at different times via modeling systems and found direct correlations between time, temperature and amount of acylamide formation.