Acrylamide, formation

Biedermann-Brem, S., Noti, A., Grob, K., Imhof, D., Bazzocco, D. and Pfeiferle, A. (2003). How much reducing sugar may potatoes contain to avoid excessive acrylamide formation during roasting and baking Eur. Food Res. Technol., 271, 3, 185-194. 

Granda, C., Moreira, R. G., and Tichy, S. E. (2004). Reduction of acrylamide formation in potato chips by low-temperature vacuum frying. ]. Food Sci. 69, 405—411. 

Gokmen, V, Palazoglu, T. K. (2008). Acrylamide formation in foods during thermal processing with a focus on frying. Food Bioprocess. TechnoL, 1,35 2. 

Long-time blanching treatments such as that of 50°C for 80 min and 70°C for 45 min resulted in the lowest levels of acrylamide formation (342 and 538 p.g/kg as average values for the three frying temperatures tested). These two blanching treatments after fiying at 190°C, lead to the lowest acrylamide contents (564 and 883 p.g/kg, respectively). 

The rate of acrylamide formation is lower than that of acrylic acid formation. 

The pH-dependence of acrylamide formation exhibited a maximum around pH 8 lower pH enhanced elimination and decelerated the formation of acrylamide in heated foods [199]. 

Pedreschi et al. [204] investigated acrylamide formation and changes in color of fried potato strips in relation to frying temperature. Acrylamide formation decreased dramatically as the frying temperature decreased from 190°C to 150°C. Color showed high correlations with French fry acrylamide content. 

Zyzak, D.V. et al. Acrylamide formation mechanism in heated foods, J. Agric. Food Chem., 51, 4782, 2003. 

Gokmen, V. and Senyuva, H.Z. Acrylamide formation is prevented by divalent cations during the Maillard reaction, Food Chem., 103,196, 2007. 

Lindsay, R.C. and Jang, S. Model systems for evaluating factors affecting acrylamide formation in deep fried foods, Chemistry and Safety of Acrylamide in Food Advances in Experimental Medicine and Biology, vol. 561, Springer Science + Business Media, Inc., New York, 2005, p. 329. 

Pedreschi, F. et al. Color kinetics and acrylamide formation in NaCl soaked potato chips, /. Food Eng., 79, 989, 2007. 

Oxazolidin-5-one Intermediates. Several workers have demonstrated the significance of an inframolecular cyclization (Scheme 8) in the Schiff base form of aldosyl-a-amino acids, as an intermediate step of the Amadori rearrangement, which is accompanied by decarboxylation of the amino acid. One important example of the reaction is a pathway for acrylamide formation from D-glucose and L-asparagine in fried foods, such as potatoes. 

Zhang, Yu. and Zhang, Y. 2008. Effect of natural antioxidants on kinetic behavior of acrylamide formation and elimination in low-moistnre asparagine-glncose model system./. Food Eng. 85 105-115. 

VMund, G., Mendoza, R, Sjoholm, L, and Skog, K. 2007. An experimental set-up for studying acrylamide formation in potato crisps. LWT—Food Science and Technology 40 1066-1071. 

FIGURE13.1 Reaction scheme for acrylamide formation in the Maillaidreaction. (Adapted... 

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