Acrylamide in Romanian food using HPLC-UV and a health risk assessment

The aim of this study was to investigate the level of acrylamide from coffee, potato chips and French fries in Romanian food. According to the European Food Safety Authority, coffee beans, potato chips and French fries have the highest levels of acrylamide. For this survey, 50 samples of coffee beans, 50 samples of potato chips and 25 samples of French fries were purchased from different producers from the Romanian market. Acrylamide levels have been quantified using high-performance liquid chromatography with a diode array detector (HPLC-DAD) method, using water as mobile phase. Health risk assessment was achieved by computing the average daily intake, hazard quotient, cumulative risk, carcinogenic risk and cancer risk. For coffee, potato chips and French fries, acrylamide was not shown to pose a health risk in Romanian food.     

Acrylamide formation in low-fat potato snacks and its correlation with colour development.

A recipe and technological process for the production of low-fat potato snacks (7% fat) was developed at the Institute of Food Technology of Plant Origin (Agricultural University of Poznan) using a combination of extrusion and a roasting process. Due to the character of the product, the level of acrylamide was analysed. At the same time, the influence of temperature and time of heating on acrylamide levels were monitored, as well as the correlation between colour development and acrylamide content. The level of acrylamide in low-fat potato snacks was 489 +/- 26 microg kg(-1), which is comparable to French fries, crackers and cookies but almost three times less than in potato chips, as analysed by other authors. It was also shown that temperature and heating time have a significant influence on acrylamide formation, with temperature having a stronger effect than time. Measurement of colour and acrylamide content at different temperatures and roasting times showed that there is a substantial correlation between lightness (L*), redness (a*), yellowness (b*) and acrylamide concentration as a function of time: r(2) = -0.995, r(2) = 0.996, r(2) = 0.998, respectively. Graduated increases in roasting temperature showed a correlation between lightness (L*) or redness (a*) and acrylamide concentration: r(2) = -0.947 and r(2) = 0.968. Yellowness (b*) was not correlated with acrylamide content as a function of temperature.     

Acrylamide elution from roasted barley grains into mugicha and its formation during roasting

This paper investigated acrylamide elution from roasted barley grain into mugicha and its formation during roasting of the grain. Mugicha is an infusion of roasted barley grains. Highly water-soluble acrylamide was easily extracted to mugicha from milled roasted barley grains in teabags. On the other hand, the acrylamide concentration in mugicha prepared from loose grain increased with longer simmering and steeping times. During roasting in a drum roaster, the acrylamide concentration of the grain increased as the surface temperature rose, reaching a maximum at 180–240°C. Above this temperature, the acrylamide concentration decreased with continued roasting, exhibiting an inverted ‘U’-shaped curve. For most of the samples, the acrylamide concentration showed good correlation with the value of the colour space parameter L*. The dark-coloured roasted barley grains with lower L* values contained lower amounts of acrylamide as a result of deep roasting. The level of asparagine in barley grains was found to be a significant factor related to acrylamide formation in roasted barley products. The data are an important contribution to the mitigation of acrylamide intake from mugicha.     

烹饪过程中丙烯酰胺产生的机理及控制方法研究进展

绿色烹饪是现代餐饮模式的发展趋势,然而在不同的煎、炒、炸、蒸、烤、微波加热等烹饪方式中,可能会产生有毒物质.文章综述烹饪过程中丙烯酰胺形成的机理,以及不同烹饪方式及同一烹饪方式的不同阶段中丙烯酰胺形成的差异,并提出更为科学合理的烹饪技巧,进一步提高烹调食品的安全性.     

Salt in food processing; usage and reduction: a review

Salt is one of the most widely used additives in food industries because of its low cost and varied properties. It has a preservative and antimicrobial effect as a direct consequence of the capacity of sodium chloride to reduce water activity values. In addition, sodium chloride is a flavour enhancer as a consequence of its effect on different biochemical mechanisms. It also has flavour enhancing effects from reducing or enhancing the enzymatic activity of some enzymes responsible for the development of different organoleptic parameters. Trends in sodium chloride use in food industries point to salt replacement or reduction by means of the use of sodium chloride substitutes such as KCl or phosphates; flavour enhancers and the optimisation of the physical form of salt. This trend has arisen as a result of the greater awareness of the negative effects of excess dietary intake of sodium, which has been linked to hypertension and consequently an increased risk of cardiovascular disease. The average total daily sodium intake per individual in developed countries is 4–5 g of Na, which is up to 25 times greater than the minimum adult requirement.     

发酵食品中氨基甲酸乙酯的形成途径及消减策略研究进展

氨基甲酸乙酯(ethyl carbamate, EC)主要存在于发酵食品中,是一种具有遗传毒性和致癌性的化合物,长期摄入会显著增加各种癌症的发病率。研究表明,氨基甲酸乙酯形成途径主要是由相关前体物质在食品发酵或贮藏过程中反应生成;其前体物质主要有尿素、瓜氨酸、氨甲酰磷酸、焦碳酸二乙酯、氰化物等,这些主要的氨基甲酸乙酯前体物通常是由酿酒酵母或乳酸菌的精氨酸代谢伴随着发酵过程而产生的。由于氨基甲酸乙酯对人类身体健康的潜在威胁,减少发酵食品中的氨基甲酸乙酯显得尤为必要。本文针对发酵食品中氨基甲酸乙酯的形成途径,从物理法、化学法、酶法以及代谢过程法系统综述了发酵食品中氨基甲酸乙酯的消减策略,可为提高我国发酵食品的安全生产提供理论依据。     

油脂中氯丙醇形成机制及控制研究进展

食品中的氯丙醇污染是目前国际上广为关注的食品安全问题之一, 最初在酸水解植物蛋白加工中被检出, 近年来发现氯丙醇及其酯类化合物广泛存在于油脂及其加工品中, 成为危害消费者身体健康的又一隐性因素, 从而引起人们的再次高度关注。本文较为全面地介绍了氯丙醇的定义、分类, 分析了氯丙醇的潜在毒性及在食品中的污染现状, 总结了氯丙醇特别是3-氯-l,2-丙二醇(3-monochloropropanol-l,2-diol, 3-MCPD)的可能形成途径, 并归纳了油脂加工过程中可行的控制方法。     

日本食品管理机构的变化及其协调机制

世界各国都在摸索和建立更加完善和科学的食品监控体系和协调机制,日本也不例外.本文介绍了日本食品管理理念的确立,食品法律法规体系,阐述了日本食品管理机构的变化及其协调机制,并在此基础上介绍了食品安全监控的职责和分工,以及日本进口食品监控体系.日本新的食品管理理念的确立和协调机制的建立,取得了良好效果,比较符合日本的国情.     

锈赤扁谷盗食物源引诱剂筛选及作用机制分析

本研究分析了不同食物组合对锈赤扁谷盗的诱虫效果,以及不同温度、虫口密度、食物挥发物等因素对引诱剂诱虫效果的影响.结果 表明:在室内和实仓,食物组合5和17对锈赤扁谷盗都具有较好的引诱效果.食物组合5在20 ～ 30 ℃下随温度增高诱虫活性升高,30℃时具最高诱虫活性26.39％;2.5～15头/kg虫口密度下诱虫率为2...     

Acrylamide degradation by filamentous fungi used in food and beverage industries

Filamentous fungi (24 strains) used in food and beverage industries were investigated for acrylamide-degradation ability: Aspergillus oryzae KBN1010 showed the highest ability. Little acrylic acid was produced but no glycidamide was detected during AA degradation in roasted green tea; therefore, A. oryzae could be used for reducing the AA concentration.     

食物在烹饪过程中有害物质形成与减控技术研究进展

各式各样的烹饪方式在赋予食物不同风味的同时,也会在烹调过程中产生一些有害化合物,如丙烯酰胺、多环芳烃、醛、苯等,这些有害化合物会损害人体健康。本文系统介绍了食物不同烹饪方式（水基烹饪、油基烹饪、熏烤腌制和其他烹饪方式）的优缺点;综述了食物在不同烹饪过程中有害物质的形成与减控技术,以期为食物在烹饪过程中有害物质的控制以及产品品质的提升提供理论依据。     

低频超声波强化冷冻机理及其在食品加工中的应用

低频超声波是一项新型加工技术,将其应用于食品冷冻过程不仅能强化传质传热、提高冷冻速率,而且还能控制冰晶尺寸及分布、改善冷冻食品的品质。文中首先总结了低频超声波强化冷冻的机理,随后介绍了低频超声波在食品冷冻过程的应用以及国内外研究现状,最后分析了影响低频超声波强化冷冻效果的因素,并指出存在的问题和不足。     

共轭亚油酸降脂及分子机理研究进展

共轭亚油酸是一类具有两个共轭双键的十八碳多不饱和脂肪酸混合物的总称,具有确切的减肥降脂活性与可验证的临床安全性,使其成为国际减肥市场的宠儿。简要回顾了共轭亚油酸减肥降脂的研究成果,并从调控能量代谢、脂代谢、骨骼肌代谢和糖代谢,介导脂肪细胞的分化与凋亡以及调节肠道微生物群6个方面总结了共轭亚油酸减肥降脂的作用机制,同时对其存在问题及发展机会做了分析与讨论。共轭亚油酸作为减肥降脂的天然产物,具有更大、更广阔的发展潜力。     

Acrylamide formation in different batter formulations during microwave frying

Acrylamide, a probable human carcinogen, is found to be formed in a wide range of fried foods. In this study, the effects of microwave frying on acrylamide formation in the coating part of chicken were investigated. It was also aimed to determine the effects of various flour types (soy, chickpea and rice flour) in batter formulations on the acrylamide formation and on the color of fried chicken. Usage of all flour types except soy flour resulted in approximately the same moisture content and color development after 1.5 min of microwave frying. Acrylamide contents of batter parts of 1.5 min microwave fried samples having different flours were similar. Microwave frying provided lower acrylamide content and lighter color as compared to those fried conventionally for 5 min for all types of flours. This reduction in acrylamide level was the highest (34.5%) for rice flour containing batter.     

Acrylamide in daily food in the metropolitan area of Hanoi,Vietnam

ABSTRACT

Acrylamide, a colourless and odourless crystalline solid, formed via the Maillard reaction in food, has been reported with harmful properties for humans, such as toxicity and carcinogenicity. Three hundred and four processed food samples from 17 product types, collected in Hanoi, Vietnam, were analyzed by LC-MS/MS to measure the acrylamide concentration. The limit of detection (LOD) and the limit of quantification (LOQ) of acrylamide were 1 µg Kg^?1 and 3 µg Kg^?1, respectively. Effectively, the highest acrylamide content is usually found in processed food, which is one of the primary reasons of increased acrylamide content in food. All French fried samples contained acrylamide above 500 µg kg^?1. Acrylamide concentration in non-fried noodle, vermicelli, rice noodle, ph?, dried vegetable, and rice cracker is lower than in potato chips, fried potatoes, fried cake, and fried noodles. The results could be helpful to estimate exposure and risk assessment of acrylamide in Vietnam.     

食品中丙烯酰胺的形成机理、检测方法及控制措施研究进展

文章对近年来国内外有关食品中丙烯酰胺形成机理、检测方法及控制其形成措施的研究进展进行了综述,并对其未来发展方向进行了展望.     

Acrylamide formation and antioxidant level in biscuits related to recipe and baking

Heated plant foods may contain compounds with adverse health effects (e.g. acrylamide). On the other hand, health-promoting compounds (e.g. antioxidants) have also been identified in such foods. Therefore, a baking experiment with biscuits was carried out to study the potential impact of both acrylamide and antioxidants in that food. Two different wheat flour types – wholemeal (WMF) and white flour type 550 (T550; 0.55% mineral content) – as well as recipe (fat and leavening agent) and thermal input (temperature?×?time) were changed. Furthermore, the effect of an enzymatic asparagine hydrolysation was tested. Antioxidants were determined with two independent procedures ABTS – (2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate)) and FRAP-assay (ferric reducing ability of plasma). WMF samples resulted in an unchanged acrylamide level, but in a significantly higher antioxidant concentration when compared with T550 samples (149 and 141?µg?kg^?1 acrylamide and 9.1 and 5.1?mmol?TE?kg^?1 FW ABTS for WMF and T550, respectively). A reduced fat content yielded in an increased volume. Raising agents had no effect on acrylamide levels, but antioxidants were higher in samples with sodium bicarbonate (SBC) than with ammonium bicarbonate (ABC). Thermal input (temperature?×?time; 150°C?×?25?min to 240°C?×?9?min) indicated an exponential acrylamide increase especially at higher temperatures (from 75 to 236?µg?kg^?1), whereas antioxidant increase was linear (from 7.0 to 7.7?mmol?TE?kg^?1 FW, ABTS). FRAP and ABTS values were correlated on a low level, whereas acrylamide content of biscuits was correlated with FRAP and lightness (R ^2?=?0.62 and 0.47, and 0.71 and 0.85 for WMF and T550, respectively). The enzyme asparaginase reduced acrylamide formation by about 50% for both raising agents (SBC and ABC, respectively), whereas antioxidant levels were not affected. An evaluation of recipe variants with low acrylamide and high antioxidants indicated the advantage of wholemeal biscuits.     

Acrylamide formation and antioxidant level in biscuits related to recipe and baking

Heated plant foods may contain compounds with adverse health effects (e.g. acrylamide). On the other hand, health-promoting compounds (e.g. antioxidants) have also been identified in such foods. Therefore, a baking experiment with biscuits was carried out to study the potential impact of both acrylamide and antioxidants in that food. Two different wheat flour types - wholemeal (WMF) and white flour type 550 (T550; 0.55% mineral content) - as well as recipe (fat and leavening agent) and thermal input (temperature?×?time) were changed. Furthermore, the effect of an enzymatic asparagine hydrolysation was tested. Antioxidants were determined with two independent procedures ABTS - (2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonate)) and FRAP-assay (ferric reducing ability of plasma). WMF samples resulted in an unchanged acrylamide level, but in a significantly higher antioxidant concentration when compared with T550 samples (149 and 141?μg?kg(-1) acrylamide and 9.1 and 5.1?mmol?TE?kg(-1) FW ABTS for WMF and T550, respectively). A reduced fat content yielded in an increased volume. Raising agents had no effect on acrylamide levels, but antioxidants were higher in samples with sodium bicarbonate (SBC) than with ammonium bicarbonate (ABC). Thermal input (temperature?×?time; 150°C?×?25?min to 240°C?×?9?min) indicated an exponential acrylamide increase especially at higher temperatures (from 75 to 236?μg?kg(-1)), whereas antioxidant increase was linear (from 7.0 to 7.7?mmol?TE?kg(-1) FW, ABTS). FRAP and ABTS values were correlated on a low level, whereas acrylamide content of biscuits was correlated with FRAP and lightness (R (2?)=?0.62 and 0.47, and 0.71 and 0.85 for WMF and T550, respectively). The enzyme asparaginase reduced acrylamide formation by about 50% for both raising agents (SBC and ABC, respectively), whereas antioxidant levels were not affected. An evaluation of recipe variants with low acrylamide and high antioxidants indicated the advantage of wholemeal biscuits.     

生物的天然免疫防御机制及在食品领域中的应用

概括介绍了动植物的天然免疫防御机制,阐明生物天然免疫防御机制在动植物食品中的变化及在食品领域的开发与应用。