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Khezerolou, Arezou, Alizadeh-Sani, Mahmood, Zolfaghari Firouzsalari, Nasim, Ehsani, Ali. (1396). Formation, Properties, and Reduction Methods of Acrylamide in Foods: A Review Study. , 6(Issue 1 (Special issue on Food Safety)), 52-59. doi: 10.22038/jnfh.2018.34179.1133
Arezou Khezerolou; Mahmood Alizadeh-Sani; Nasim Zolfaghari Firouzsalari; Ali Ehsani. "Formation, Properties, and Reduction Methods of Acrylamide in Foods: A Review Study". , 6, Issue 1 (Special issue on Food Safety), 1396, 52-59. doi: 10.22038/jnfh.2018.34179.1133
Khezerolou, Arezou, Alizadeh-Sani, Mahmood, Zolfaghari Firouzsalari, Nasim, Ehsani, Ali. (1396). 'Formation, Properties, and Reduction Methods of Acrylamide in Foods: A Review Study', , 6(Issue 1 (Special issue on Food Safety)), pp. 52-59. doi: 10.22038/jnfh.2018.34179.1133
Khezerolou, Arezou, Alizadeh-Sani, Mahmood, Zolfaghari Firouzsalari, Nasim, Ehsani, Ali. Formation, Properties, and Reduction Methods of Acrylamide in Foods: A Review Study. , 1396; 6(Issue 1 (Special issue on Food Safety)): 52-59. doi: 10.22038/jnfh.2018.34179.1133

Formation, Properties, and Reduction Methods of Acrylamide in Foods: A Review Study

Journal of Nutrition,Fasting and Health
مقاله 3، دوره 6، Issue 1 (Special issue on Food Safety)، خرداد 2018، صفحه 52-59    اصل مقاله (1.14 M)
نوع مقاله: Review Article
شناسه دیجیتال (DOI): 10.22038/jnfh.2018.34179.1133
نویسندگان
Arezou Khezerolou1؛ Mahmood Alizadeh-Sani1؛ Nasim Zolfaghari Firouzsalari2؛ Ali Ehsani* 3
1Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
2Department of environmental health engineering, faculty of health, University of Medical Sciences, Tabriz, Iran.
3Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
چکیده
Introduction: Acrylamide is a chemical compound that may form in various starchy foods, such as potatoes, bread, and bakery products at high temperatures (above 120°C) and during cooking processes. This compound has been identified by the International Agency for Research on Cancer as a potential cancer-causing compound. The present study aimed to investigate the formation of acrylamide from food components during heat treatment as a result of the Maillard reaction between amino acids and reducing sugars. Methods: A comprehensive literature review was conducted via searching in databases such as Google Scholar, Science Direct, Pub Med, and SID using English or Persian keywords, such as acrylamide and food. Results: Since acrylamide is found in food products, there have been several reports on the presence of acrylamide in fried and oven-cooked foods, which have led to worldwide concern. Acrylamide has been classified as a possible mutagenic and carcinogenic compound in humans. Moreover, several reports have indicated that asparagine (a main amino acid found in potatoes and cereals) is a decisive contributor to the production of acrylamide through reducing sugars. In this review, we investigated the formation of acrylamide and various methods for its prevention and reduction. Conclusion: Considering the toxicity of acrylamide and its health risks for humans, and given the importance of food safety and health issues, a few methods could be used to decrease the formation rate of this harmful compound in susceptible food products.
کلیدواژه‌ها
Acrylamide؛ Heated foodstuffs؛ Asparagine؛ Maillard reaction
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