Acrylamide Extraction

The objective of this work is to investigate how exposed is the Algerian population to ACR. It is a toxic chemical that forms during the cooking of certain foods. Acrylamide content was analyzed in food typically found in the Algerian diet. The food was acquired randomly and classified into five groups: i) potatoes and derivatives; ii) cereals and cereal products; iii) stimulants; iv) protein-rich foods such as meat, fish and milk; v) non-carbonated beverages, and vi) others. ACR content was analyzed according to the ISO-EN-16618:2015 using liquid chromatography coupled with tandem mass spectrometry. Potato-based foods contained the highest level of ACR. ACR consumption levels were studied to estimate both, the frequency of consumption and the level of exposure to ACR. A questionnaire assessing the amount and the type of food consumed was used in 788 households families. The survey results were combined with the acrylamide content analysis. The study showed that Algerians were exposed to an average ACR concentration of 0.2 to 0.4 μg per kg of body weight per day. The major contributors to this exposure were potato fries and biscuits. Each person in the population studied appeared to have been exposed to ACR through diet. Mitigation strategies must be introduced to reduce ACR exposure among the Algerian population.

The risks of acrylamide(AA) 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. Bakery products account for around 20% of human exposure to AA. Since then, due to the great consumption of dietary sources of AA among people of different ages and in different countries, worldwide efforts have been carried out to reduce the formation of the toxic molecule in foods. The present work introduce a trials to decrease the carcinogenic compound-AA-in biscuit by using three thermal degree as 100P o P C,,150P o P C,200P o P C/20min., combined with antioxidants plant sources as citrus and cinnamon .The determination of tested samples extended to survey AA content in the local bakery products. The results of AA of collected samples showed ,that high AA content in. local Rusk (Boksomat)(980 μg dayP-1 P) and dry bread(balady) (81μg dayP-1 P) .Wh...

The purpose of current study is to monitor the Acrylamide (AA) contents in biscuits produced on the industrial scale. Effect of sugar types, inverted sugar syrup and sucrose, and baking conditions including time and temperature on the AA formation were studied in rotary moulded biscuit at the industrial scale. The AA content and the correlation between AA concentration and CIE color space parameters of L*a*b* and C index was studied. The AA formation was effectively decreased by replacement of the inverted sugar syrup of 2% w/w with sucrose of 1% w/w. The least AA content was found in samples made with 5% inverted sugar and 15% sucrose and the highest concentration of AA was observed in samples made with 9% inverted sugar and 13% sucrose. The effect of sugar on acrylamide formation was pronounced for inverted sugar and sucrose, expectedly. To assess the effect of baking condition, increasing the mean temperature of three zones of tunnel oven from 307 to 320 °C led to rising AA concentration, while the amount of AA reduced with increasing the mean oven temperature from above 320 °C. The results of the color analysis of biscuit samples revealed that a significant correlation was observed between AA concentration and brightness parameter L*, while parameters a*, b* and C did not show significant differences. The overall results suggest that the industrial rotary moulded biscuit without any difference in overall acceptability, but having the lowest acrylamide content can be manufactured by decreasing the baking mean temperature for a long time and also replacing inverted sugar syrup with sucrose.

The levels of acrylamide intake because of potato crisps consumption remains unknown in Kenyan context. This study assessed the exposure to acrylamide because of consumption of potato crisps in Nairobi, Kenya. A cross-sectional survey was carried out among 315 crisps consumers in Nairobi, and consumption patterns were collected using a pre-tested structured 7-day recall questionnaire. A total of 43 branded and 15 unbranded potato crisps samples were purchased in triplicates of 100 g and acrylamide was quantified using a gas chromatograph with a flame ionization detector. Consumption data were combined with the data on acrylamide contents from which dietary acrylamide intake was calculated using a probabilistic approach based on @Risk TopRank 6 risk analysis software for excel. The mean estimated acrylamide intake was 1.57 µg/kg body weight (BW) per day while the 95th (P95) percentile was 5.1 µg/kg BW per day, with margins of exposures (MOE) being 197 and 61, respectively. The intake...

Objective: Acrylamide is a toxic compound found in occupational and non-occupational environment. It originates from industrial use, technological processes in construction as well as food production, water purification, and laboratory use. Adverse effects including neurotoxicity, probably carcinogenicity, genotoxicity, teratogenicity, and reproductive toxicity were reported in many studies. Our study is focused on acrylamide content in selected food products in the Czech Republic. Method: In this study, we determined acrylamide content in selected samples of commonly consumed food products (potato chips, biscuits, popcorn, corn flakes, breakfast cereals, and baked muesli). Results: The concentration of acrylamide in most samples of potato chips, biscuits and popcorn exceeded the benchmark limits. The acrylamide content in samples of potato chips from one manufacturer in 4 cases out of 5 analysed samples exceeded benchmark limit. On the other hand, no corn flakes sample acrylamide content from the same manufacture exceeded the benchmark limit. With 20 of all analysed samples exceeding the benchmark levels for acrylamide, it can be concluded that 47.6% of samples did not comply with the benchmark level. Conclusion: Dietary intake of frequently consumed food products with the acrylamide content exceeding the recommended comparative value could have adverse effects on the human health. Our study confirmed high amount of acrylamide in some selected food samples. The reduction of dietary burden with acrylamide is possible by complying with the correct technological principles in food preparation.

Acrylamide presence in foods has been a health concern since the announcement of its finding in foods in 2002. The main purpose of this work was to assess the exposure of the Portuguese population to acrylamide and discuss some possible mitigation strategies to reduce the formation of the compound in home-made food. In order to support the experimental results reported in this work, the first chapter of this thesis intends to present a review about the state of the art regarding toxicity, exposure, mechanisms of formation, mitigation strategies and analytical methodologies regarding acrylamide in foods. In order to calculate the levels of acrylamide present in commercial and home-madefoods consumed in Portugal, some analytical methods were developed and validated. Methodologies based on an optimized Matrix Solid Phase Dispersion (MSPD) extraction procedure was developed for the analysis of acrylamide in a variety of food matrices: processed cereal products (bread, toasts, breakfast cereals, snacks, cookies and biscuits), chocolates and baby-foods. Final extracts were analysed by GC-MS. The MSPD-GC/MS method presented a LOD of 5.2 µg/kg and a LOQ of 15.7 µg/kg.A similar procedure was also developed for coffee and coffee substitutes, a more challenging matrix and the MSPD-GC/MS method adapted for coffee analysis presented a LOD of 5 µg/kg and a LOQ of 10 µg/kg. Meat and fish samples were also analysed. Espresso coffees were analysed to assess the influence of coffee species, roast degree, and brew length on acrylamide formation. Mean acrylamide contents of medium roasted espressos (30 mL) were 1.16 ± 0.25 and 2.31 ± 0.43 μg for pure arabica and robusta samples, respectively. Espressos prepared from commercial blends contained an average acrylamide level of 1.26 ± 0.28 μg. A 25% decrease was observed when comparing espressos prepared with medium and dark roasted coffee. The extraction efficacy of acrylamide for standard espressos of 30 mL was near 80%, being only affected by brew volume, with long espressos (70 mL) containing practically all acrylamide of the coffee cake (99%), almost double that of short ones (20 mL). When compared with other common coffee beverages, espresso acrylamide concentration (μg/L) was higher. However, due to the small volume per cup, it may contribute less to acrylamide ingestion. The influence of processing was also evaluated in natural coffee produced in Brazil were peeling of immature fruit is viewed as a promising method of minimize the negative impact of defective grains in the quality and commercial value of coffee. Peeling of unripe coffee and General Introduction VII pulping of immature coffee grainsenables a reduction in asparagine levels, a known precursor of acrylamide, and a consequent reduction of acrylamide formation during roasting. Different roasting conditions were also assessed, keeping the temperature and roasting time constant and the flow of hot air in a fluidized bed roaster was set to three different velocities. The results obtained so far, clearly show that the content of acrylamide increases as the velocity of hot air also increases in all samples analysed. Regarding mitigation studies, two different approaches to reduce acrylamide formation during home-cooking of meat and fried potatoes were tested. For meat, the effect of marinades with white wine, beer, or green tea, alone or added with herbs and spices, were studied in panfried beef, using non-marinated beef as control. Best results were obtained with beer or beer with herbs marinade during 4 hours, with a reduction of 72 % and 59 %, respectively. For potatoes, the importance of potato cultivar for frying was evaluated. Samples of 5 different cultivars available in the Portuguese market were fried under controlled time and temperature conditions. Lowest levels of acrylamide were obtained with Agria and Marabel varieties, which could be justified by its lower amounts of reducing sugars. The results obtained here suggests that selecting adequate potato varieties for frying and marinating meat before cooking can contribute significantly to reduced acrylamide ingestion from home-made food cooking. Average intake of acrylamide was estimated in the adult population (n=2398; ages between 18 to 92 years old) of Porto, Portugal, based on a screening assay of acrylamide levels in targeted Portuguese foods, cooked at home or from industrial origin, and a published dietary survey elaborated under the framework of EpiPorto project. Average acrylamide content in foods ranged between 13 to 810 µg per kg, being the highest amounts present in fried potatoes and coffee surrogates. An estimated average daily intake for the adult sub-sample of Porto population of 41. 5 µg/day was obtained, ranging from 0.60 to 0.70 µg/kg of body weight for women and men, respectively. The main sources of acrylamide consumption were potato products (36%), meat (25%) and bread (12%), while coffee showed less importance than usually reported in similar studies, due to low levels of consumption reported.

One of the latest neurotoxic and carcinogenic substances discovered in food is acrylamide (AA). The main pathway for AA formation in foods is the Maillard reaction (MR). Heat treated carbohydrate-rich foods such as potato, cereal and bakery products, together with coffee contain high levels of acrylamide. The high consumption of coffee in many countries makes it a potentially significant source of daily exposure to acrylamide. The purpose of the present investigation was to study the influence of the brewing method on the acrylamide level in coffee beverages. The experiment was performed with six different roasted coffee from local supermarkets. For coffee beverages preparation four different methods were used: boiled coffee (Turkish coffee), steeping (French press coffee), infusion (filtered coffee), and Italian pressure method (espresso coffee). Each time coffee beans were mechanically powdered and 100 ml brew was prepared using 6 g of ground coffee. AA contents in the brew coffee samples were determined by the RP-HPLC-DAD method. The results for AA contents were presented as mean values ± standard deviations (SDs) of six independent samples, analysed in triplicate (n = 18). Obtained results showed that the method of brewing coffee influences the level of AA in infusions. AA concentrations for Turkish coffee (4.10 μg/100 ml), French press (3.19 μg/100 ml) and filtered coffee (2.95 μg/100 ml) were higher than for espresso (2.13 μg/100 ml). Results showed also that the highly water-soluble acrylamide is easily extracted from the ground coffee to the liquid phase of the beverage. The extraction percentage variation according to the brew method was: from 52% for espresso to 95% for Turkish coffee. The brewing procedure for espresso extracted acrylamide incompletely from ground coffee comparing to other brewing methods, due to the short contact time between coffee and water. When compared with other common coffee beverages, espresso is the most concentrated brew. However, its acrylamide content per cup may be lower, due to the lower level of this substance extraction to the brew. The brewing time has a significant influence on the extraction level of AA for the beverage.

Three clinically healthy Labrador puppies developed ataxia, hypermetria and convulsions shortly after eating the burnt crust of maize porridge. Two of the puppies died. Acrylamide toxicity was considered based on the history of all 3 puppies developing nervous signs after being exposed to a starch-based foodstuff that was subjected to high temperature during preparation. Acrylamide-induced neurotoxicity is thought to partially result from a distal axonopathy.

Background: Acrylamide is the most powerful carcinogenic and neurotoxic compound widely distributed in thermally processed foods. This compound is formed during early stages of roasting processes of coffee beans through Millard reaction between reducing sugars and asparagine. Due to the huge consumption of coffee throughout the globe, it has been considered as the major dietary source of this dangerous compound. Thus, this study aims to investigate the effect of roasting conditions on sugars and acrylamide contents in the Arabic coffee beans and beverages. Methods: Arabic coffee beans were roasted at 125°C for 30 to 60 min, ground to powders, brewed in boiling water for 20 min and then analysed for sugars and acrylamide contents. Results: Roasting conditions significantly (P ≤ 0.05) reduced the content of both reducing and nonreducing sugars compared to untreated samples. Increasing roasting duration to 40 min significantly (P ≤ 0.05) increased the acrylamide concentration values to the maximum, whereas extending the duration over 40 min (P ≤ 0.05) reduced the acrylamide concentration of coffee beans and beverages. Conclusion: The present study confirms that the process of roasting coffee beans is a significant factor in the formation of acrylamide in Arabic coffee powders and beverages.

Acrylamide presence in food has become a serious issue as it leads to cancer formation. Acrylamide is present in many of daily use products and is potentially hazardous for public health as well as environment. Acrylamide a simple organic compound that is responsible for causing cancer, neuro-degenerative diseases as well as other reproductive issues. Acrylamide is present in most of our food products and get worse with the cooking or heating process. It accounts for major health concerns because of its high-level consumption especially by young generation, which is fond of processed and baked food now-a-days. The conversion of acrylamide into carcinogenic agent is by the reaction called as Maillard reaction, which often leads to the browning or change in the food. time exposure to a substance containing acrylamide can be source of cancer or other disorders. The main purpose of this review is to summarize the methods for the detection of acrylamide, its major health concerns, its mitigation as well as its permissible limits along with its formation.

Acrylamide (ACR) is an important industrial chemical agent also a food contaminant formed when food rich in carbohydrates is processed at high temperatures (120°C) such as cooking, frying, roasting, toasting, and baking. It happens when amino acid asparagine reacts with sugars, especially glucose and fructose as a result of the Maillard reaction. Its potential to cause damage to humans and animals makes it a cause for concern. After its outbreak in 2002, extensive study has been going on to prevent its formation in food. Neurological effects are by far well established for ACR along with systemic toxic effects. Diet contributes to the high proportion of ACR intake on daily basis; other exposure media are occupational, environmental, and smoking. A number of studies justifying ACR cardiotoxicity, its clear mechanism and its relevance to humans are less, but some research papers suggest the possibility of cardiotoxicity or developmental cardiotoxicity. In this review, ACR cardiac toxi...

The levels of acrylamide intake because of potato crisps consumption remains unknown in Kenyan context. This study assessed the exposure to acrylamide because of consumption of potato crisps in Nairobi, Kenya. A cross-sectional survey was carried out among 315 crisps consumers in Nairobi, and consumption patterns were collected using a pre-tested structured 7-day recall questionnaire. A total of 43 branded and 15 unbranded potato crisps samples were purchased in triplicates of 100 g and acrylamide was quantified using a gas chromatograph with a flame ionization detector. Consumption data were combined with the data on acrylamide contents from which dietary acrylamide intake was calculated using a probabilistic approach based on @Risk TopRank 6 risk analysis software for excel. The mean estimated acrylamide intake was 1.57 µg/kg body weight (BW) per day while the 95th (P95) percentile was 5.1 µg/kg BW per day, with margins of exposures (MOE) being 197 and 61, respectively. The intake...

Fried potato products, mainly French fries and potato crisps, are consumed across all age groups and socioeconomic status. These products are sources of energy and provide between-the-meal snacks for many consumers all over the world, Kenya included. There exist different food preparation setups that process these products under different conditions while using a variety of additives. A number of safety issues have, however, risen in the past that can be linked to glycoalkaloids in raw potatoes used during processing. Quality and content of oil used for frying are increasingly being blamed for obesity and heart diseases in the changing lifestyles currently witnessed in Kenya. Presence of acrylamide, excessive use of flavor enhancers, colorants and food additives in general have been suggested as possible contributors to increasing cases of cancer and cardiovascular diseases. Increased consumption of these products can as well lead to higher exposure of the population to possible carcinogens such as acrylamide and packaging migrants. This review analyzes the potential hazards in French fries and potato crisps processing chains taking into account the Kenyan context. The possible impact of these hazards to the general consumer is also discussed and potential areas of research and evaluation are indicated.

The aim of this study was to reduce the formation of acrylamide during roasting of chicory roots by soaking the fresh roots in a solution of calcium chloride, by the use of different temperature and time of roasting of dried roots, as well as by the addition of the enzyme (asparaginase) during roasting of dried roots. It was shown, that with increasing roasting temperature of chicory roots from 100 - 175 ° C the acrylamide content also increased, while at a temperature of 210 ° C the growth was inhibited. Increasing roasting time from 10 - 25 minutes resulted in an increased acrylamide content. Soaking the roots in the CaCl2 solution for 20 minutes reduced the formation of acrylamide during the roasting approximately by 40%, similarly as the application of asparaginase to the dried roots during the roasting process.

Acrylamide (ACR) is a possible human carcinogen, with neurotoxic properties. It is a heatgenerated food toxicant particularly found in carbohydrate-rich foods. Its occurrence is of global concern and constitutes a major challenge to food safety, due to its presence in several thermally processed foods worldwide. Since its discovery, ACR has been recognized as one of the most widely investigated heat-induced food contaminant, and several reports on its formation and occurrence since its discovery have been reported. However, information on the extent of ACR occurrence in foods consumed in different parts of Africa is rather too limited. This is particularly a concern considering that most carbohydrate-based foods, subjected to varying degrees of thermal processing, are consumed as staple diets almost on daily basis in the continent. As such, African populations may be exposed to high levels of ACR daily. Thus, this chapter covers the formation, occurrence and health impact of ACR in foods. It further summarizes previous studies looking at ACR reduction and mitigation strategies, especially those that may be applicable in the continent. Adequate sensitization of the populace about the prevention of ACR as a food contaminant is essential to ensure the safety of heat-processed carbohydrate-rich foods in the continent.

Decreasing the amount of sugar added to biscuits is a good strategy to obtain a healthy product. However, a reduction in the quantity of sugar may affect its nutritional value and quality. The feasibility of the combined use of stevia and coffee silverskin for achieving healthier, nutritious and good quality biscuits has been investigated. Ten wheat four biscuit formulations were designed. Sucrose, maltitol and stevia were used as sweeteners and coffee silverskin was used as a natural colouring and as a source of dietary fbre. The quality of the biscuits was evaluated by measuring their moisture, thickness, breaking force and colour. Acrylamide (ACR) and hydroxymethylfurfural (HMF) contents were also determined in the interest of food safety. The quality and safety of the innovative biscuits was obtained by an analysis of the sugars, proteins, free amino acids, chlorogenic acid, overall antioxidant capacity and acrylamide after in vitro digestion. Only the stevia biscuits and those ...

Acrylamide (ACR) is a possible human carcinogen, with neurotoxic properties. It is a heatgenerated food toxicant particularly found in carbohydrate-rich foods. Its occurrence is of global concern and constitutes a major challenge to food safety, due to its presence in several thermally processed foods worldwide. Since its discovery, ACR has been recognized as one of the most widely investigated heat-induced food contaminant, and several reports on its formation and occurrence since its discovery have been reported. However, information on the extent of ACR occurrence in foods consumed in different parts of Africa is rather too limited. This is particularly a concern considering that most carbohydrate-based foods, subjected to varying degrees of thermal processing, are consumed as staple diets almost on daily basis in the continent. As such, African populations may be exposed to high levels of ACR daily. Thus, this chapter covers the formation, occurrence and health impact of ACR in foods. It further summarizes previous studies looking at ACR reduction and mitigation strategies, especially those that may be applicable in the continent. Adequate sensitization of the populace about the prevention of ACR as a food contaminant is essential to ensure the safety of heat-processed carbohydrate-rich foods in the continent.

Sugar inhibits gluten development during dough mixing by competing with the flour for the recipe water, resulting in less tough and more crumbly biscuits. Commercially available Raftilose, which acts as an oligofructose and a sugar replacer was used in the recipes where the sugar was reduced by 20-30%. It was found that the sugar replacer did not exert the same hardening effect on the dough as the granulated sugar, therefore values for dough hardness were found to be lower than those obtained for the standard biscuit. Peak force values of the reduced sugar biscuits were found to be significantly lower than the control biscuit (P < 0:05), indicating a lower snapping characteristic, and therefore softer eating characteristics. Only those biscuits with the highest level of sugar replacement showed different surface colour attributes. At the lower and medium levels of sugar replacement, oligofructose can be used successfully to reduce sugar in short dough biscuits.

Ammonia caramels are the most common antioxidant colour agent used in bakery formulations, although their high sugars content. An alternative could be coffee melanoidins, which are brown coloured compounds with antioxidant properties, readily available from instant coffee. However, high caffeine content is limiting its direct application. To evaluate the possibility of obtaining coloured melanoidin-rich, sugars- and caffeine-poor fractions from instant coffee, in this work, simple procedures based on their ethanol insolubility (fraction EtPp) or retention by ultrafiltration (fraction HWSn) were exploited. Melanoidins incorporation into biscuits formulation (amounts of 1, 5 and 10% w/w related to flour content) resulted in acceptable coloured products with higher antioxidant activity. The biscuits supplemented with 1% EtPp or HWSn had a low caffeine content. The caffeine of one espresso coffee was equivalent to 130 biscuits containing EtPp and 31 biscuits containing HWSn. Besides, bo...

Acrylamide (ACR) is a possible human carcinogen, with neurotoxic properties. It is a heatgenerated food toxicant particularly found in carbohydrate-rich foods. Its occurrence is of global concern and constitutes a major challenge to food safety, due to its presence in several thermally processed foods worldwide. Since its discovery, ACR has been recognized as one of the most widely investigated heat-induced food contaminant, and several reports on its formation and occurrence since its discovery have been reported. However, information on the extent of ACR occurrence in foods consumed in different parts of Africa is rather too limited. This is particularly a concern considering that most carbohydrate-based foods, subjected to varying degrees of thermal processing, are consumed as staple diets almost on daily basis in the continent. As such, African populations may be exposed to high levels of ACR daily. Thus, this chapter covers the formation, occurrence and health impact of ACR in foods. It further summarizes previous studies looking at ACR reduction and mitigation strategies, especially those that may be applicable in the continent. Adequate sensitization of the populace about the prevention of ACR as a food contaminant is essential to ensure the safety of heat-processed carbohydrate-rich foods in the continent.

Acrylamide has several effects toxic and carcinogenic. The current project aimed at exploring the harmful effects of acrylamide on the structure of the stomach, cerebellum and testis in the albino rat, in an attempt to clarify its potential risk on the human health. The stomach, testis and cerebellum specimens were collected form fifty adult male albino rats. The animals were divided into two main groups. Group (I) was subdivided into 3 subgroups, control, Ia that received acrylamide in a dose of 25mg/kg/10days (P.O.) and Ib that received acrylamide in a dose of 25mg/kg/10days (I.P.). Group (II) was subdivided into 3 subgroups, control, IIa that received acrylamide in a dose of 50mg/kg/10days (P.O.) and IIb that received acrylamide in a dose of 50mg/kg/10days (I.P.). At the end of the experiment, all rats were anesthetized using ether inhalation. Specimens from testis, cerebellum and stomach were extracted and processed for light and electron microscopic examination. For the light m...

Objectives: Acrylamide has several toxic and carcinogenic effects. The current research aimed to study the harmful effects of acrylamide on the structure of the Purkinje cells of the cerebellum in the albino rats, in an attempt to clarify its potential risk on the human health. Methods: The study was performed at the Department of Anatomy, Faculty of Medicine, King Abdulaziz University, Jeddah, Saudi Arabia through the years 2008-2010. A daily dose of 50 mg/kg body weight of acrylamide was administrated to adult male albino rats orally and intraperitoneally. Their cerebella were obtained after two and four weeks of acrylamide administration, where serial sagittal sections were stained with H & E, and silver stains and examined microscopically. Results: Rats treated with acrylamide 50 mg/kg body weight for two weeks showed mild degenerative changes in the form of diminished dendrites with less arborization of the Purkinje cells, while rats treated with the same dose/or four weeks sho...

1 SUMMARY There has been an increase in the number of potato crisps processors in Kenya in the last few decades. However, the characteristics of these firms are not clearly known. This study was designed to characterize the potato crisps processing industry in Kenya in terms of varieties used, pre-processing handling practices and constraints encountered. The potato crisps industry was surveyed between December 2009 and February 2010 using a structured questionnaire. Using labels of a total of 24 brands of potato crisps found selling in 80 supermarkets and kiosks in Nairobi, the processors were identified, contacted, visited and interviewed. Together 23 processors were identified and these had processing plants in Nairobi and Nakuru. The information collected included size of firm, range of products, constraints in processing crisps, marketing of the product and the variety of potatoes processed. The number of employees in the processing industries ranged from 2 to 250; 61 % of the ...

Acrylamide (ACR) is a possible human carcinogen, with neurotoxic properties. It is a heatgenerated food toxicant particularly found in carbohydrate-rich foods. Its occurrence is of global concern and constitutes a major challenge to food safety, due to its presence in several thermally processed foods worldwide. Since its discovery, ACR has been recognized as one of the most widely investigated heat-induced food contaminant, and several reports on its formation and occurrence since its discovery have been reported. However, information on the extent of ACR occurrence in foods consumed in different parts of Africa is rather too limited. This is particularly a concern considering that most carbohydrate-based foods, subjected to varying degrees of thermal processing, are consumed as staple diets almost on daily basis in the continent. As such, African populations may be exposed to high levels of ACR daily. Thus, this chapter covers the formation, occurrence and health impact of ACR in foods. It further summarizes previous studies looking at ACR reduction and mitigation strategies, especially those that may be applicable in the continent. Adequate sensitization of the populace about the prevention of ACR as a food contaminant is essential to ensure the safety of heat-processed carbohydrate-rich foods in the continent.

Acrylamide (ACR) is a possible human carcinogen, with neurotoxic properties. It is a heatgenerated food toxicant particularly found in carbohydrate-rich foods. Its occurrence is of global concern and constitutes a major challenge to food safety, due to its presence in several thermally processed foods worldwide. Since its discovery, ACR has been recognized as one of the most widely investigated heat-induced food contaminant, and several reports on its formation and occurrence since its discovery have been reported. However, information on the extent of ACR occurrence in foods consumed in different parts of Africa is rather too limited. This is particularly a concern considering that most carbohydrate-based foods, subjected to varying degrees of thermal processing, are consumed as staple diets almost on daily basis in the continent. As such, African populations may be exposed to high levels of ACR daily. Thus, this chapter covers the formation, occurrence and health impact of ACR in foods. It further summarizes previous studies looking at ACR reduction and mitigation strategies, especially those that may be applicable in the continent. Adequate sensitization of the populace about the prevention of ACR as a food contaminant is essential to ensure the safety of heat-processed carbohydrate-rich foods in the continent.

Acrylamide (ACR) is a possible human carcinogen, with neurotoxic properties. It is a heatgenerated food toxicant particularly found in carbohydrate-rich foods. Its occurrence is of global concern and constitutes a major challenge to food safety, due to its presence in several thermally processed foods worldwide. Since its discovery, ACR has been recognized as one of the most widely investigated heat-induced food contaminant, and several reports on its formation and occurrence since its discovery have been reported. However, information on the extent of ACR occurrence in foods consumed in different parts of Africa is rather too limited. This is particularly a concern considering that most carbohydrate-based foods, subjected to varying degrees of thermal processing, are consumed as staple diets almost on daily basis in the continent. As such, African populations may be exposed to high levels of ACR daily. Thus, this chapter covers the formation, occurrence and health impact of ACR in foods. It further summarizes previous studies looking at ACR reduction and mitigation strategies, especially those that may be applicable in the continent. Adequate sensitization of the populace about the prevention of ACR as a food contaminant is essential to ensure the safety of heat-processed carbohydrate-rich foods in the continent.

Acrylamide (ACR) is a possible human carcinogen, with neurotoxic properties. It is a heatgenerated food toxicant particularly found in carbohydrate-rich foods. Its occurrence is of global concern and constitutes a major challenge to food safety, due to its presence in several thermally processed foods worldwide. Since its discovery, ACR has been recognized as one of the most widely investigated heat-induced food contaminant, and several reports on its formation and occurrence since its discovery have been reported. However, information on the extent of ACR occurrence in foods consumed in different parts of Africa is rather too limited. This is particularly a concern considering that most carbohydrate-based foods, subjected to varying degrees of thermal processing, are consumed as staple diets almost on daily basis in the continent. As such, African populations may be exposed to high levels of ACR daily. Thus, this chapter covers the formation, occurrence and health impact of ACR in ...

1 SUMMARY There has been an increase in the number of potato crisps processors in Kenya in the last few decades. However, the characteristics of these firms are not clearly known. This study was designed to characterize the potato crisps processing industry in Kenya in terms of varieties used, pre-processing handling practices and constraints encountered. The potato crisps industry was surveyed between December 2009 and February 2010 using a structured questionnaire. Using labels of a total of 24 brands of potato crisps found selling in 80 supermarkets and kiosks in Nairobi, the processors were identified, contacted, visited and interviewed. Together 23 processors were identified and these had processing plants in Nairobi and Nakuru. The information collected included size of firm, range of products, constraints in processing crisps, marketing of the product and the variety of potatoes processed. The number of employees in the processing industries ranged from 2 to 250; 61 % of the ...

Overconsumption of sugars in diets is associated with many health problems, including dental diseases, diabetes and obesity. However, removing sugar from products such as biscuits is still a challenge for manufacturers and has been limited in Europe since the evolution of the EU regulation in January 2018, allowing only polyols and non-sweetening bulking agents as sugar substitutes. This study investigated the effects of fully replacing sugar with two polyols, maltitol and sorbitol, in short-dough biscuits. Morphological, textural and visual characteristics were studied as well as sensory properties. The reformulated biscuits were more compact in shape and structure. They were also less prone to checking, which was attributed to a more homogeneous water distribution at the end of baking, especially with sorbitol. Polyol biscuits were surprisingly colourful, especially sorbitol ones, although polyols are not normally involved in Maillard reactions. Sensory tests, however, showed a de...

Request from the Norwegian Food Safety Authority The Norwegian Food Safety Authority (NFSA) requested the Norwegian Scientific Committee for Food Safety (VKM) to assess whether Norwegians in general or subgroups in the population could be expected to have different dietary exposure to acrylamide than reported for other European population groups, and if found to be different to calculate their exposure. Furthermore, VKM was asked to identify food categories with a high potential to increase acrylamide exposure; both for the Grey Literature

Acrylamide is mainly formed in fried and baked carbohydrate rich foodstuffs such as potato chips and crisps through maillard reaction at elevated temperatures. This study was designed to determine the levels of acrylamide in commercial potato crisps those sold in Nairobi, Kenya. Different brands of potato crisps were purchased from retail outlets while unbranded (street) samples were purchased from kiosks in five districts of Nairobi County. The samples purchased were a total of 35 branded samples and 15 unbranded samples. The parameters analyzed were moisture, colour and acrylamide content. The moisture content of the crisps ranged from 0.39% to 7.97%. There was a significant (P≤0.05) difference among the crisp samples in the L* a* b* colour parameters. Most of the samples were light colored with lightness (L*) parameters greater than 50 apart from only two samples. Most samples tended towards green as shown by the negative values of redness parameter (a*) indicating that there was...

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The present research aimed to evaluate the use of spent coffee grounds (SCG) from instant coffee as a food ingredient and its application in bakery products. Data on physicochemical characterization, thermal stability and food safety of SCG were acquired. Evaluation of feasibility as dietary fibre was also determined. Results showed SCG are natural source of antioxidant insoluble fibre, essential amino acids, low glycaemic sugars, resistant to thermal food processing and digestion process, and totally safe. In the present work, SCG were incorporated in biscuit formulations for the first time. Low-calorie sweeteners and oligofructose were also included in the food formulations. Nutritional quality, chemical (acrylamide, hydroxymethylfurfural and advanced glycation end products) and microbiological safety and sensory tests of the biscuits were carried out. Innovative biscuits were obtained according to consumers' preferences with high nutritional and sensorial quality and potential to reduce the risk of chronic diseases such as obesity and diabetes.

The three heat-induced coffee contaminants acrylamide, furfuryl alcohol (FA) 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 (196 compared to 303 &micro;g/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 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.

Nutritional composition and neo-formed contaminant content in ultra-processed foods, amongst other factors, may contribute to increasing overall risk of non-communicable diseases and cancer. Commercial breakfast cereals (n = 53) were classified according to the NOVA approach as un-/minimally processed (NOVA-1, 11%), processed (NOVA-3, 30%), and ultra-processed (NOVA-4, 59%) foods. Acrylamide and hydroxymethylfurfural (HMF) content as heat-induced chemical markers was taken from our research team database. The NutriScore was used as the nutritional profiling system. Samples were distributed between groups A (19%), B (13%), C (38%), and D (30%). No statistically significant differences in acrylamide and HMF were found across the NutriScore groups. Sugar content was the only nutritional descriptor found to be significantly different between processed (11.6 g/100 g) and ultra-processed (23.1 g/100 g) breakfast cereal groups. Sugar content correlated with acrylamide (p &lt; 0.001) and HM...

The present research aimed to evaluate the use of spent coffee grounds (SCG) from instant coffee as a food ingredient and its application in bakery products. Data on physicochemical characterization, thermal stability and food safety of SCG were acquired. Evaluation of feasibility as dietary fibre was also determined. Results showed SCG are natural source of antioxidant insoluble fibre, essential amino acids, low glycaemic sugars, resistant to thermal food processing and digestion process, and totally safe. In the present work, SCG were incorporated in biscuit formulations for the first time. Low-calorie sweeteners and oligofructose were also included in the food formulations. Nutritional quality, chemical (acrylamide, hydroxymethylfurfural and advanced glycation end products) and microbiological safety and sensory tests of the biscuits were carried out. Innovative biscuits were obtained according to consumers' preferences with high nutritional and sensorial quality and potential to reduce the risk of chronic diseases such as obesity and diabetes.

Sunflower butter use as an allergen-free alternative to tree and legume nut butter in baking is limited by chlorogenic acid induced greening that occurs at alkaline pH. Limited information is available on controlling this greening in a food matrix. This study examined how different liquid sweeteners and relative humidity influenced greening of sunflower butter cookies. Doughs had similar initial pH (7.52-7.66) which increased to 8.44-9.13 after baking as ranked: xylitol>maple syrup>corn syrup>honey>agave syrup. Cookies made with maple syrup had the highest moisture and greening corresponding with lowest free chlorogenic acid. The % greening followed the same trend as greening intensity, and was positively correlated (r=0.9101) with chlorogeniclysine adduct content. Our findings provide an ingredient solution to controlling greening, as results demonstrate that greening can be promoted with high relative humidity storage, and use of high moisture and pH ingredients. Unwanted greening can be inhibited by simply changing the liquid sweetener.

The three heat-induced coffee contaminants acrylamide, furfuryl alcohol (FA) 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 (196 compared to 303 &micro;g/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 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.

Introduction: Acrylamide (ACR) is a neurotoxic material to animals and humans. Aim: To elucidate the possible structural changes that may occur in cerebellum of male albino rat offspring after oral administration of acrylamide to their pregnant and lactating mothers. Material and Methods: After mating, 54 pregnant female rats were divided equally into three groups. Group A: did not receive any treatment and group B: received 10mg\kg\day of acrylamide orally from day 7 (D7) of gestation until birth. While, group C received the same dose and route of acrylamide from D7 of gestation until postnatal day (PD) 21. The male pups of each group were divided into subgroups according to the PD of sacrifice; PD7, PD14, and PD21 respectively. Cerebellum specimens were processed for light microscopy, immunohistochemistry, morphometeric and statistical studies. Results: With acrylamide treatment, the general observation revealed signals of neurological abnormalities. There were histopathological degenerative changes in the architecture of the cerebellum of all treated groups. These changes were greatly increased from group B to group C. Postnatally, pia mater detachment, cavitations, hemorrhage within folds and degenerated changes of all granular layers and Purkinje cells (PC) were observed. Statistically, a highly significant decrease in the thickness of external granular layer and number of normal PC was revealed in groups B and C when compared with group A. While area % of the bcl-2 immunoexpression showed a high significant increase. Conclusion: Acrylamide adversely affected the structure of the developing cerebellum of albino rat offspring exposed during gestation and lactation periods. The severity of these changes was increased with longer period of exposure. Further measures should be needed to minimize acrylamide formation in food.

The three heat-induced coffee contaminants acrylamide, furfuryl alcohol (FA) 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 (196 compared to 303 &micro;g/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 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.

Acrylamide (ACR) is a possible human carcinogen, with neurotoxic properties. It is a heatgenerated food toxicant particularly found in carbohydrate-rich foods. Its occurrence is of global concern and constitutes a major challenge to food safety, due to its presence in several thermally processed foods worldwide. Since its discovery, ACR has been recognized as one of the most widely investigated heat-induced food contaminant, and several reports on its formation and occurrence since its discovery have been reported. However, information on the extent of ACR occurrence in foods consumed in different parts of Africa is rather too limited. This is particularly a concern considering that most carbohydrate-based foods, subjected to varying degrees of thermal processing, are consumed as staple diets almost on daily basis in the continent. As such, African populations may be exposed to high levels of ACR daily. Thus, this chapter covers the formation, occurrence and health impact of ACR in foods. It further summarizes previous studies looking at ACR reduction and mitigation strategies, especially those that may be applicable in the continent. Adequate sensitization of the populace about the prevention of ACR as a food contaminant is essential to ensure the safety of heat-processed carbohydrate-rich foods in the continent.

Ammonia caramels are the most common antioxidant colour agent used in bakery formulations, although their high sugars content. An alternative could be coffee melanoidins, which are brown coloured compounds with antioxidant properties, readily available from instant coffee. However, high caffeine content is limiting its direct application. To evaluate the possibility of obtaining coloured melanoidin-rich, sugarsand caffeine-poor fractions from instant coffee, in this work, simple procedures based on their ethanol insolubility (fraction EtPp) or retention by ultrafiltration (fraction HWSn) were exploited. Melanoidins incorporation into biscuits formulation (amounts of 1, 5 and 10% w/w related to flour content) resulted in acceptable coloured products with higher antioxidant activity. The biscuits supplemented with 1% EtPp or HWSn had a low caffeine content. The caffeine of one espresso coffee was equivalent to 130 biscuits containing EtPp and 31 biscuits containing HWSn. Besides, both fractions did not promote extra formation of acrylamide or 5-hydroxymethylfurfural during baking.

Acrylamide (ACR) is a possible human carcinogen, with neurotoxic properties. It is a heatgenerated food toxicant particularly found in carbohydrate-rich foods. Its occurrence is of global concern and constitutes a major challenge to food safety, due to its presence in several thermally processed foods worldwide. Since its discovery, ACR has been recognized as one of the most widely investigated heat-induced food contaminant, and several reports on its formation and occurrence since its discovery have been reported. However, information on the extent of ACR occurrence in foods consumed in different parts of Africa is rather too limited. This is particularly a concern considering that most carbohydrate-based foods, subjected to varying degrees of thermal processing, are consumed as staple diets almost on daily basis in the continent. As such, African populations may be exposed to high levels of ACR daily. Thus, this chapter covers the formation, occurrence and health impact of ACR in foods. It further summarizes previous studies looking at ACR reduction and mitigation strategies, especially those that may be applicable in the continent. Adequate sensitization of the populace about the prevention of ACR as a food contaminant is essential to ensure the safety of heat-processed carbohydrate-rich foods in the continent.

Considering that through the beverages with different types of additives, the adult population is exposed to an acrylamide influence on a daily basis, up to 374 ng/g in unbrewed coffee grounds and 818 µg/kg in coffee substitutes, the aim of this research is to examine and determine if certain amount of acrylamide present in additives like coffee, cocoa and coffee substitutes, migrates in milk and results with a dairy product unsafe for human consumption. A method based upon redox reaction of acrylamide with potassium permanganate was utilized for acrylamide determination in this research. Starting with a range from 129.58 µg/l in a homogenized, up to 144.95 µg/l in pasteurized milk, and the lowest value of 13.42 µg/l in chocolate milk (which already contains cocoa/chocolate) these numbers indicate on highest acrylamide values in milk samples where instant coffee is added. Examinations present the facts about milk functionality and its high biological and nutritional value, which could be deprived by adding different types of additives.

Thermal process contaminants including acrylamide and hydroxymethylfurfural have been an intensive area of research in recent years. The main pathway of acrylamide formation is linked to the Maillard reaction. The first step is the formation of Schiff base between the carbonyl and α-amino group of asparagine. Presence of cations partially or completely eliminates the formation of Schiff base. This study aimed to investigate the effects of calcium chloride and calcium lactate on acrylamide and hydroxymethylfurfural levels in cookies. The effects of calcium derivatives on the sensory properties of cookies were also investigated. A direct relationship was determined between the amount of calcium in recipe and acrylamide formed in cookies. Addition of 1.0% of Puracal Act 100 decreased acrylamide concentration of cookies from 128±10 ng/g to 24±4 ng/g. In the same time, hydroxymethylfurfural concentration increased from 2.0± 0.19 mg/kg to 3.3±0.24 mg/kg by the addition of 1.0% of Puracal Act 100. The calcium derivatives had no effect on cookie diameter and thickness, but the surface colors were different. The use of calcium significantly increased the lightness (L*) parameter, but decreased the redness (a*; p< 0.05). The sensory properties of cookies in terms of sweetness, saltiness and bitterness were not significantly affected by the addition of calcium derivatives at dosages up to 0.5% (p>0.05).

Your article is protected by copyright and all rights are held exclusively by Springer-Verlag Berlin Heidelberg. This e-offprint is for personal use only and shall not be selfarchived in electronic repositories. If you wish to self-archive your article, please use the accepted manuscript version for posting on your own website. You may further deposit the accepted manuscript version in any repository, provided it is only made publicly available 12 months after official publication or later and provided acknowledgement is given to the original source of publication and a link is inserted to the published article on Springer's website. The link must be accompanied by the following text: "The final publication is available at link.springer.com".