Detail publikace

Recent advances in mitigation of acrylamide in foods

CIESAROVÁ, Z. KUKUROVÁ, K. MARKOVÁ, L.

Originální název

Recent advances in mitigation of acrylamide in foods

Typ

abstrakt

Jazyk

angličtina

Originální abstrakt

Acrylamide as a probably carcinogenic compound has been found in many staple foods in a level attracting attention of food safety bodies and consumers as well. Besides coffee and potato specialities like potato chips and crisps there is a wide range of cereal based products (bread, crisp bread, cookies, crackers, cakes, gingerbreads, breakfast cereals) which substantially contribute to human exposure of acrylamide. The results demonstrate the exposure of acrylamide from food varies between 0.13 and 4.1 ug of acrylamide per kg of body weight daily with the highest contribution of biscuits (37 %). The share of biscuits on acrylamide intake increases with lower age of consumers. That is the reason why the substantial effort of acrylamide reduction is aimed at cereal sector. Tools leading to acrylamide reduction are applied with following intentions: To decrease the level of precursors in raw materials To avoid acrylamide formation during processing of foods To facilitate acrylamide elimination Among possible approaches to decrease acrylamide level the use of asparaginase before heat processing and/or the application of inorganic salts as raising agents or additives during or after thermal treatment seem to be a very efficient way of acrylamide reduction. The application of asparaginase with or without combination of inorganic salts resulted in significant reduction of acrylamide level (up to 90 %). The enzyme application has an unambiguous advantage in no sensorial impact on expected properties of final products. Both mentioned approaches distinctively or in a mutual combination were successfully applied in deep fried products, baked cookies and gingerbread cakes as well as in fried potato pancakes.

Klíčová slova

acrylamide, exposure, elimination, cereal products, potato products, food safety

Autoři

CIESAROVÁ, Z.; KUKUROVÁ, K.; MARKOVÁ, L.

Rok RIV

2010

Vydáno

20. 10. 2010

ISBN

978-963-9970-08-3

Kniha

Women Chemists and Innovation. The Role of Women in Chemistry and Innovation in the European Research Area, with a focus on teh Visegrad Countries. Programme and Book of Abstracts.

Strany od

26

Strany do

26

Strany počet

1

BibTex

@misc{BUT34392,
  author="Zuzana {Ciesarová} and Kristína {Kukurová} and Lucie {Marková}",
  title="Recent advances in mitigation of acrylamide in foods",
  booktitle="Women Chemists and Innovation. The Role of Women in Chemistry and Innovation in the European Research Area, with a focus on teh Visegrad Countries. Programme and Book of Abstracts.",
  year="2010",
  pages="1",
  isbn="978-963-9970-08-3",
  note="abstract"
}