Application of Cations, Acids, and Antioxidants on Mitigating Acrylamide Formation in Food with a Special Focus on Potato and Cereal Based Foods - A Review

Abstract

Acrylamide is a toxic substance that formsin food during high-temperature processing methods such as deep-frying, baking, and roasting, through the Maillard reaction or the acrolein pathway. Since acrylamide has been identified for its carcinogenicity, genotoxicity, and neurotoxicity, global food authorities have established benchmark levels for different food categories. Consequently, researchers have proposed various mitigation strategies, focusing on agronomical, chemical, physical, and microbial approaches. However, most of these approaches are associated with high cost, technology, extended time, and poor sensory and nutritional quality. In this context, application of various additives such as metal cations, organic and inorganic acids, and antioxidants in optimum amounts have been effective in reducing acrylamide formation. Additives contribute to reducing acrylamide either by interacting with its precursors and/or intermediate products or by breaking down acrylamide into other non-toxic substances. Since cations can form thermostable asparagine/matrix intermediates through chelation reaction between asparagine and metal cations, asparagine will be unavailable to react with carbonyl compounds to form the Schiff base. Lower pH conditions inhibit the acrylamide formation by blocking the protonation of the α-amino group of asparagine and reducing any possibility for nucleophilic addition reactions with carbonyl groups. Toxicity associated with Maillard products can be reduced by using antioxidants in the frying oil or the food. Polyphenols are capable of reducing the acrylamide formation by directly trapping acrylamide at elevated temperature. It is essential to identify the most appropriate additive, its concentration and the optimum process conditions when applying additives to get an optimal acrylamide inhibition. This review article highlights the effect of various additive applications, their effectiveness and possible future advances in food to control acrylamide formation within the accepted level.
Keywords: Acrylamide, Antioxidant, Carcinogenicity, Deep-frying, Maillard reaction