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Variables affecting the formation of acrylamide and prevention/mitigation strategies |
D. R. LINEBACK, Joint Institute for Food Science & Applied Nutrition, Univ. of Maryland, 0220 Symons Hall, College Park, MD 20742-0001 and W. C. Ellefson, Covance Labs., 3301 Kinsman Blvd., Madison, WI 53704. The discovery of acrylamide formation in certain fried and baked foods has created a challenge for the food industry in terms of how this potential health concern can be mitigated or eliminated. Although the exact chemical mechanism of formation has not yet been elucidated, it has been established that at least one significant chemical pathway of AA formation involves the amino acid asparagine, reducing sugars such as glucose and heat above 120C. Conceptually, this finding leads to several potential strategies for reducing AA formation in cooked foods. The first approach involves blocking the participation of the substrates asparagine and/or glucose in the chemical reaction. This could involve removing the reactants through leaching, or interventions such as asparaginase that specifically target the amino acid substrate. A second approach could involve preventing the reaction from occurring by the addition of chemical additives. Yet another approach would be to alter the conditions of food preparation so that the formation of AA is not favored, such as by controlling the temperature of cooking. Finally, it may be possible to scavenge AA in the food product as it is formed, or to remove it after it is formed. These various approaches will be compared.
Session 31, Acrylamide in food(s): Chemistry, toxicology, and regulations (Part 1)
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