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Technological Strategies to Reduce Acrylamide Levels in Heated Foods

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Abstract

In April 2002, unexpectedly high levels of the neurotoxic and suspected carcinogen acrylamide were found in many heated foods, represented mainly by cereal and potato derivatives. Acrylamide can be formed during intense heat treatments as a consequence of the reaction between asparagine and a carbonyl source via Maillard-type reactions. Efforts by the scientific community have contributed to the identification of potential routes to reduce acrylamide levels in foods, and consequently, consumer intake. The main mitigations strategies, which can be applied to lower acrylamide content, include agronomical (i.e., selection of raw materials with low sugar and asparagine contents) and technological interventions (e.g., pretreatments, process, and formulation changes). This review explores the most reliable and potentially exploitable technological strategies for acrylamide reduction in food products. In order for an industrial process to be feasible it has to comply with the compatibility requisites of the existing process, as well as have low impact on sensory and nutritional properties of foods, regulatory compliance, and limited costs. In this regard, an innovative approach of physical removal of acrylamide from the finished product is also discussed.

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Authors and Affiliations

  1. Dipartimento di Scienze degli Alimenti, University of Udine, Via Sondrio 2/A, 33100, Udine, Italy

    Monica Anese & M. Cristina Nicoli

  2. Barilla SpA – Food Science & Research Labs, Via Mantova 166, Parma, Italy

    Michele Suman

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  1. Monica Anese
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  2. Michele Suman
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Anese, M., Suman, M. & Nicoli, M.C. Technological Strategies to Reduce Acrylamide Levels in Heated Foods. Food Eng. Rev. 1, 169–179 (2009). https://doi.org/10.1007/s12393-009-9008-2

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