Enzymatic elimination of acrylamide in potato-based thermally treated foods

Nutrition and Food Science

Volumn 40, Issue 1, 2010, Pages 55-63

  Ciesarová, Zuzana ^a   Kukurová, Kristína ^a   Benešová, Cyntia ^b  

^a FOOD RESEARCH INSTITUTE   (Slovakia)

^b SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

Author keywords

Food additives; Food manufacturing processes; Food products; Food safety; Processed foods

Indexed keywords

BACTERIA (MICROORGANISMS); SOLANUM TUBEROSUM; TRITICUM AESTIVUM;

EID: 77049085944     PISSN: 00346659     EISSN: None     Source Type: Journal    
DOI: 10.1108/00346651011015926     Document Type: Article

References (26)

1. Amrein, T.M., Schonbachler, B., Escher, F. and Amado, R. (2004), "Acrylamide in gingerbread: critical factors for formation and possible ways for reduction" in Journal of Agricultural and Food Chemistry, Vol. 52, pp. 4282-8.
2. Brunton, N.P., Gormley, R., Butler, F., Cumminis, E., Danaher, M., Minihan, M. and O'Keeffe, M. (2007), "A survey of acrylamide precursors in Irish ware potatoes and acrylamide levels in French fries" in LWT, Vol. 40, pp. 1601-9.
3. CIAA (2007), Acrylamide Toolbox [on-line]. Brussels: confederation of the food and drink industries of the European Union, available at: www.ciaa.be/pages_en/documents/brochure_detailed.asp?brochure_id=41.
4. Ciesarova, Z. (2005), "Minimization of acrylamide content in food" in Chemicke Listy, Vol. 99, pp. 483-91.
5. Ciesarova, Z., Kiss, E. and Boegl, P. (2006b), "Impact of L-asparaginase on acrylamide content in potato products" in Journal of Food and Nutrition Research, Vol. 45, pp. 141-6.
6. Ciesarova, Z., Kiss, E. and Kolek, E. (2006a), "Study of factors affecting acrylamide levels in model systems" in Czech Journal of Food Sciences, Vol. 24, pp. 133-7.
7. Commission Recommendation (2007), Commission Recommendation of 3 May 2007 on the monitoring of acrylamide levels in food (notified under document number C(2007) 1873)", available at: http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2007:123:0033:0040:EN:PDF.
8. EFSA (2005), Statement on summary report on Acrylamide in food of the 64th meeting of the joint FAO/WHO expert committee on food additives by the Scientific Panel on contaminants in the food chain (CONTAM)", available at: www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_1178620773121.htm.
9. EFSA (2008), Scientific Colloquium No.11 Acrylamide Carcinogenicity - New Evidence in Relation to Dietary Exposure, Tabiano, available at: www.efsa.europa.eu/EFSA/ScientificOpinion PublicationReport/EFSAScientificColloquiumReports/efsa_locale-1178620753812_Acrylamidecarcinogenicity.htm.
10. FAO/WHO (2002), Joint FAO/WHO consultation on health implications of acrylamide in food", Geneva, available at: www.who.int/foodsafety/publications/chem/acrylamide_june2002/en/.
11. FDA (2006), Agency Response Letter GRAS Notice No. GRN 000201", available at: www.cfsan.fda.gov/~rdb/opa-g201.html.
12. FDA (2007), Agency Response Letter GRAS Notice No. GRN 000214", available at: www.cfsan.fda.gov/~rdb/opa-g214.html.
13. Hogervorst, J.G., Schouten, L.J., Konings, E.J., Goldbohm, R.A. and Van Den Brandt, P.A. (2008), "A prospective study of dietary acrylamide intake and the risk of endometrial, ovarian, and breast cancer" in Cancer Epidemiology Biomarkers and Prevention, Vol. 16, pp. 2304-13.
14. IARC (1994), "Acrylamide" in IARC Monographs on the Evaluation of Carcinogen Risk to Humans: Some Industrial Chemicals, Vol. 60, International Agency for Research on Cancer, Lyon, pp. 389-433.
15. JECFA (2005), 64th meeting Rome", available at: www.who.int/ipcs/food/jecfa/summaries/summary_report_64_final.pdf (accessed 8-17 February).
16. JECFA (2007), 68th meeting Geneva, available at: www.who.int/ipcs/food/jecfa/summaries/summary68.pdf.
17. Kolek, E., Šimon, P. and Šimko, P. (2007a), "Nonisothermal kinetics of acrylamide elimination and its acceleration by table salt - A model study" in Journal of Food Science, Vol. 72, pp. E341-4.
18. Kolek, E., Šimko, P., Šimon, P. and Gatial, A. (2007b), "Confirmation of polymerization effects of sodium chloride and its additives on acrylamide by infrared spectrometry" in Journal of Food and Nutrition Research, Vol. 46, pp. 39-44.
19. Konings, E.J.M., Hogervorst, J.G.F., Schouten, L.J. and Van Den Brandt, P.A. (2006), "Assessing exposure levels of acrylamide" in Skog, K. and Alexander, J. (Eds.), Acrylamide and Other Hazardous Compounds in Heat-treated Foods, Woodhead Publishing, Cambridge, pp. 214-30.
20. Mottram, D.S., Wedzicha, B.L. and Dodson, A.T. (2002), "Food chemistry: acrylamide is formed in the Maillard reaction" in Nature, Vol. 419, pp. 448-9.
21. Olesen, P.T., Olsen, A., Frandsen, H., Frederiksen, K., Overvad, K. and Tjonneland, A. (2008), "Acrylamide exposure and incidence of breast cancer among postmenopausal women in the Danish diet, cancer and health study" in International Journal of Cancer, Vol. 122, pp. 2094-100.
22. Pedreschi, F., Kaack, K. and Granby, K. (2008), "The effect of asparaginase on acrylamide formation in French fries" in Food Chemistry, Vol. 109, pp. 386-92.
23. Stadler, R.H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P.A., Robert, M.C. and Riediker, S. (2002), "Food chemistry: acrylamide from Maillard reaction products" in Nature, Vol. 419, pp. 449-50.
24. Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S. and Tornqvist, M. (2002), "Analysis of acrylamide, a carcinogen formed in heated foodstuffs" in Journal of Agricultural and Food Chemistry, Vol. 50, pp. 4998-5006.
25. Opinion of the Scientific Committee on Food on new findings regarding the presence of acrylamide in food, Brussels, (2002), available at: www.who.int/foodsafety/publications/chem/acrylamide_june2002/en/.
26. Zyzak, D.V., Sanders, R.A., Stojanovic, M., Tallmadge, D.H., Eberhart, B.L., Ewald, D.K., Gruber, D.C., Morsch, T.R., Strothers, M.A., Rizzi, G.P. and Villagran, M.D. (2003), "Acrylamide formation mechanism in heated foods" in Journal of Agricultural and Food Chemistry, Vol. 51, pp. 4782-7.