焙烤食品中丙烯酰胺减控的研究进展

丙烯酰胺是食品加热过程中形成的一种污染物,具有遗传毒性、神经毒性与致癌性。焙烤产品是丙烯酰胺的风险食品类别之一。本文结合近年来的研究成果,总结焙烤食品中丙烯酰胺形成的典型影响因素及减控措施,以期为更好地控制焙烤食品丙烯酰胺含量提供参考。     

低分子添加剂法抑制焙烤食品中丙烯酰胺的研究现状

丙烯酰胺属于对人可能致癌物质,其主要产生于食品加工过程中的Maillard反应。目前,关于丙烯酰胺的研究主要集中于油炸食品,但关于焙烤食品如面包、饼干、蛋糕等方面的研究较少,而且由于工艺的不同,油炸食品中可行的方法并不能直接应用于焙烤食品。使用低分子添加剂是目前较为新兴的抑制丙烯酰胺的方法,其在油炸食品及焙烤食品中均具有良好的效果,且对产品风味的影响较小。本文总结了近些年学者们通过使用低分子添加剂降低焙烤食品中丙烯酰胺含量的实践及研究。     

煎炸和焙烤过程中油脂对丙烯酰胺形成影响研究进展

丙烯酰胺是一种对人有神经毒性和潜在致癌性的化合物,自2002年被报道在一些高温加工的淀粉类食品中有较高含量后,引起各国学者的广泛研究。综述了煎炸和焙烤食物加工过程中油脂对丙烯酰胺形成的影响,主要包括油炸食品加工参数、油脂种类、油脂氧化和抗氧化剂对丙烯酰胺形成的影响,以及油脂热解产物对丙烯酰胺形成的影响及其可能机制。同时展望了今后的研究方向,旨在为从油脂角度控制丙烯酰胺的形成提供参考。     

食品中丙烯酰胺的研究进展

丙烯酰胺是油炸和焙烤淀粉类食品中的一种有毒有害成分,它具有致畸、致癌和神经毒性。阐述了近年来有关食品中丙烯酰胺形成机理、含量分析及抑制方法的研究进展,以期为解决食品中丙烯酰胺的污染提供理论参考。     

油炸马铃薯食品中发现丙烯酰胺的研究近况

对油炸或焙烤马铃薯食品中的丙烯酰胺含量、食品中丙烯酰胺含量的分析方法、丙烯酰胺毒性问题的最新研究结果进行了综述。现有研究结果表明 ,炸薯片、炸薯条中含有较高含量的丙烯酰胺 ,过度油炸会进一步增加薯条中的丙烯酰胺含量 ,而相应的生马铃薯原料与煮熟马铃薯中则不含丙烯酰胺。食品中丙烯酰胺含量的分析方法目前采用气相色谱 -质谱法 (GC MS)与液相色谱 串联质谱联用新技术 (LC/MS/MS) ,但食品中丙烯酰胺含量的分析方法、丙烯酰胺的毒理学研究仍在进一步发展中。     

苦荞麦中芦丁稳定性的研究

苦荞麦对糖尿病有一定的疗效,可作为糖尿病和高血脂症患者的饮食长期食用。用苦荞粉作为主要原料,可加工制作焙烤食品,但在高温下其生物活性物质芦丁等的稳定性会受到影响,并直接关系到产品的降糖功效。本实验通过测定在不同焙烤温度、不同焙烤时间下处理的苦荞麦样品中芦丁的含量,发现在一定焙烤温度范围内,随着温度的升高,样品中芦丁的含量略有升高;在一定时间范围内,随着焙烤时间的延长,样品中芦丁的含量同样略有升高。因此,苦荞麦适合加工制作焙烤食品,其最佳加工工艺条件为:焙烤温度190～200℃、焙烤时间30min以内。     

减少高温加工食品中丙烯酰胺含量的几种方法

原料中还原糖、天冬酰胺含量及加工温度是影响食品中丙烯酰胺形成的主要因素。减少原料中的还原糖或天冬酰胺含量及降低加工温度能显著降低食品中丙烯酰胺的含量。本文概述了几种减少高温加工食品中丙烯酰胺含量方法的研究进展。     

食品中丙烯酰胺形成机理的研究进展

综述了当前研究富含淀粉的食品在油炸、煎炸和焙烤等高温加工工艺形成丙烯酰胺的几种可能的反应机理.目前获得的公认研究结果是:天冬酰胺酸与还原糖发生美拉德反应,是大量的丙烯酰胺形成的主要途径;另外食品中的油脂、蛋白质和碳水化合物等成分在高温下条件下反应,生成丙烯醛,进而形成丙烯酰胺,是其在食物中存在的另一原因.本文希望通过揭示高温食品中丙烯酰胺形成的机理,能促进关于食品中有效地抑制/消除丙烯酰胺形成研究的进一步开展.     

食品中丙烯酰胺检测技术研究进展

丙烯酰胺是人类可能致癌物,存在于各类油炸及焙烤的高碳水化物食品中。我国对食品中的丙烯酰胺没有统一限量标准,因此加强食品中丙烯酰胺的含量检测显得尤其重要。文章综述了食品中丙烯酰胺的常规的检测技术如气相色谱法、液相色谱法和新型的检测技术如基于褐变的快速测定、毛细管电泳法、酶联免疫分析技术、生物传感器法及荧光传感方法,并分析了这些技术的优缺点,旨在为更高效、实用检测方法的开发提供思路。     

食品丙烯酰胺含量影响因素及控制方法

食品中丙烯酰胺含量会受到加工温度、pH值、加工方式、氨基酸组成、还原糖含量、氨基酸与还原糖摩尔比等多种因素影响。通过控制这些影响因素,可使食品中丙烯酰胺含量得到大幅降低。该文概述目前各国对食品丙烯酰胺影响因素及控制方法研究进展。     

Acrylamide in Baking Products: A Review Article

Acrylamide or 2-propenamide is a chemical compound, with chemical formula CH₂=CH–CO–NH₂, that can be produced at high levels in high-carbohydrate heat-treated foods. The risks of acrylamide to health and its toxic properties (neurotoxicity, genotoxicity, carcinogenicity and reproductive toxicity) were demonstrated by the Scientific Committee on Toxicity, Ecotoxicity and the Environment in 2001. Potato and bakery products account for around 50% and 20% of human exposure to acrylamide, respectively. Factors affecting acrylamide formation and degradation in foods are acrylamide precursors such as free amino acids (mainly asparagine), reducing sugars and processing conditions (i.e. baking time and temperature, moisture content and matrix of product). The aim of this review was to present some results from recent investigations of the effects of different factors affecting acrylamide formation in bakery products. Finally, recommendations are proposed as guidelines for baking manufacturers to reduce the level of acrylamide in their products.     

Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying

This paper summarizes the current state of knowledge on acrylamide formation in foods during thermal processing. The main pathway of acrylamide formation in foods is linked to the Maillard reaction, and in particular, the amino acid asparagine. Effects of several factors related to food composition and processing conditions on the formation levels of acrylamide, and also, other quality characteristics in thermally processed foods are discussed in detail. From a process control point of view, it is also addressed that there is a need to develop viable models for the estimation of acrylamide contents in heated foods during the stages of process design and optimization. Fried potato products, as one of the most encountered category of thermally processed foods, are specifically emphasized for acrylamide formation, potential ways of mitigation, and modeling its formation during frying.     

A new approach to evaluate the risk arising from acrylamide formation in cookies during baking: Total risk calculation

From a food engineering point of view, a viable approach in evaluating the risk related to acrylamide formation in heated foods is still lacking. In this study, thermal process calculation procedure used to evaluate safe levels of microbial inactivation by means of time-temperature history of the product during processing was adapted to evaluate the risk associated with acrylamide formation in cookies during baking. The rate constants were determined in model cookies during baking at different temperatures. For a risk threshold value of 200 ppb of acrylamide, thermal formation times were calculated as 6.29, 0.20 and 0.03 min for 150, 200 and 250 °C, respectively. The F and z values were determined as 0.20 min and 30 °C, respectively, for acrylamide formation in cookies during baking. Calculated total risk values compared well with experimentally measured acrylamide concentrations of cookies baked under different conditions confirming the success of risk evaluation procedure.     

Effect of Steam Baking on Acrylamide Formation and Browning Kinetics of Cookies

Abstract: Effects of baking method and temperature on surface browning and acrylamide concentration of cookies were investigated. Cookies were baked in natural and forced convection and steam‐assisted hybrid ovens at 165, 180, and 195 °C and at different times. For all oven types, the acrlyamide concentration and surface color of cookies increased with increasing baking temperature. Significant correlation was observed between acrylamide formation and browning index, BI, which was calculated from Hunter L, a, and b color values, and it showed that the BI may be considered as a reliable indicator of acrylamide concentration in cookies. Acrylamide formation and browning index in cookies were considered as the first‐order reaction kinetics and the reaction rate constants, k, were in the range of 0.023 to 0.077 (min^?1) and 0.019 to 0.063 (min^?1), respectively. The effect of baking temperature on surface color and acrylamide concentration followed the Arrhenius type of equation, with activation energies for acrylamide concentration as 6.87 to 27.84 kJ/mol; for BI value as 19.54 to 35.36 kJ/mol, for all oven types. Steam‐assisted baking resulted in lower acrylamide concentration at 165 °C baking temperature and lower surface color for all temperatures. Steam‐assisted baking is recommended as a healthy way of cooking providing the reduction of harmful compounds such as acrylamide for bakery goods, at a minimal level, while keeping the physical quality. Practical Application: The kinetics of acrylamide formation and browning of cookies will possibly allow definition of optimum baking temperatures and times at convectional and steam‐assisted baking ovens. The kinetic model can be used by developing baking programs that can automatically control especially a new home‐scale steam‐assisted hybrid oven producing healthy products, for the use of domestic consumers.     

Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies

The effects of dough formula and baking conditions on the formations of acrylamide and hydroxymethylfurfural (HMF) were studied in a cookie model system. Increasing the sugar concentration in the dough formula increased acrylamide formation during baking at 205 °C for 11 min. The effect of sugar on acrylamide formation was more pronounced for glucose than for sucrose, expectedly. Addition of citric acid into dough formula comprising sucrose increased the susceptibility of acrylamide formation, while it decreased acrylamide formation in the dough formula comprising glucose. Decreasing the pH of dough formula increased the tendency to surface browning and the formation of hydroxymethylfurfural in cookies during baking. The results suggest that a cookie with acceptable texture and colour, but having less than 150 ng/g of acrylamide, can be manufactured by lowering the baking temperature and avoiding reducing sugars in the recipe.     

Mitigation of acrylamide formation in cookies by using Maillard reaction products as recipe modifier in a combined partial conventional baking and radio frequency post-baking process

This study aimed to mitigate acrylamide formation in cookies by lowering thermal energy input along with certain recipe modifications. Lowering temperature required longer cooking times as expected in order to achieve desired final moisture content. To shorten cooking time, conventional baking was combined with radio frequency post-baking process. Lack of development of surface browning in cookies during lower-temperature baking could be overcome by adding the Maillard reaction products (MRP) into dough. The MRP used to modify dough was prepared by heating a binary mixture of arginine and glucose at 100?°C for 6?h or by overbaking thin dough-layered disks. In comparison with control cookie baked at 205?°C for 11?min, combined conventional baking (205?°C for 8?min) and radio frequency post-drying process (45?s) decreased acrylamide formation in biscuits by up to 50?%. The use of Maillard reaction products to improve the visual acceptability of cookies to the consumer may have applications in food industry.     

Browning development in bakery products – A review

This paper presents a review regarding several aspects of the development of browning during baking of bakery products, mainly from an engineering point of view. During baking, the formation of colour is due to the Maillard reaction, and caramelization of sugars. Besides the major influence of this phenomenon on the initial acceptance of products by consumers, it is the responsible for other relevant changes occurring in food during baking, i.e. production of flavour and aroma compounds, formation of toxic products (e.g. acrylamide), and decrease of nutritional value of proteins. As well as baking, the development of browning in bakery products is a simultaneous heat and mass transfer process that occurs mostly in a non-ideal system under non-ideal conditions. In addition, the mechanisms of chemical reactions involved are still not elucidated completely, so the process is difficult to control and represents a major challenge for food engineers. Effects of browning on properties of products and experimental, modelling and technological aspects of colour formation during baking are reviewed.     

Acrylamide formation in a cookie system as influenced by the oil phenol profile and degree of oxidation

The purpose of this study was to investigate the effect of the olive oil phenolic compounds as well as of thermoxidised oil on the formation of acrylamide in a cookies system. Three virgin olive oils having different phenolic profile and a thermoxidised sunflower oil were selected. Cookies were baked at 190 °C for different times (8–16 min) following a basic recipe where type of oil was the variable. Additionally to acrylamide (AA), other parameters such as colour, moisture, antioxidant activity (AOA), and hydroxymethylfurfural (HMF) were measured. Results showed that concentration and composition of phenolic moiety of virgin olive oil significantly affect the acrylamide formation, particularly at prolonged baking time. Virgin olive oil with a higher dihydroxy/monohydroxy ratio was more efficient in the AA mitigation and AA was reduced up to 20%. Colour and AOA were not significantly different among the three types of oils. However, AA is dramatically increased when thermoxidised oil is used with a parallel increase of browning and HMF. It was concluded that lipid oxidation products should be considered as an important factor in acrylamide formation during baking of fat-rich products.     

Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking

The effect of crust temperature and water content on acrylamide formation was studied during the baking of white bread. To assess the effect of over-baking, we used a full factorial experimental design in which the baking time was increased by 5 and 10 min at each baking temperature. Additional experiments were performed with steam baking and falling temperature baking. Immediately after baking, the crust was divided into the outer and inner crust fractions, and the water content and acrylamide concentration of each fraction was measured. The outer crust had a significantly lower water content and higher acrylamide concentration than the inner crust did. Crust temperature in combination with water content had a significant effect on acrylamide formation, higher temperatures resulting in higher acrylamide concentrations. However, at very high temperatures and lower water contents, acrylamide concentration was observed to decrease, though the bread colour was then unacceptable for consumption. Steam and falling temperature baking, on the other hand, decreased the acrylamide content while producing bread crust with an acceptable colour. The lowest acrylamide values and an acceptable crust colour were produced by steam baking.     

Biomedical rationale for acrylamide regulation and methods of detection

Acrylamide is the product of the Maillard reaction, which occurs when starchy, asparagine-rich foods including potato or grain products and coffee are fried, baked, roasted, or heated. Studies in rodents provide evidence that acrylamide is carcinogenic and a male reproductive harmful agent when administered in exceedingly high levels. A 2002 study identified acrylamide in popular consumer food and beverage products, stimulating the European Union (EU) and California to legislate public notice of acrylamide presence in fried and baked foods, and coffee products. The regulatory legislation enacted in the EU and California has scientists working to develop foods and processes aimed at reducing acrylamide formation and advancing rapid and accurate analytical methods for the quantitative and qualitative determination of acrylamide in food and beverage products. The purpose of this review is to survey the studies performed on rodents and humans that identified the potential health impact of acrylamide in the human diet, and provide insight into established and emerging analytical methods used to detect acrylamide in blood, aqueous samples, and food.