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Flavor Development during Cocoa Roasting
Published in Hii Ching Lik, Borém Flávio Meira, Drying and Roasting of Cocoa and Coffee, 2019
Acrylamide was evaluated by the J oint FAO/WHO Expert Committee on Food Additives (JECFA) at its 64th meeting in 2005. Acrylamide is an important industrial chemical used since the mid-1950s as a chemical intermediate in the production of polyacrylamide. Polyacrylamide is widely used in modern chemical technology for various purposes. These include usage as flocculants for sewage and wastewater treatment, as a coagulant for purifying drinking water, as a sealant for the construction of dams, tunnels and water reservoirs, as a soil stabilizer in roadways construction, as binders in the paper and pulp industry and as additives/adhesives/fixatives for manufacturing various industrial and cosmetic products (Besaratinia and Pfeifer, 2007). Several occupational and accidental exposures to acrylamide indicate that it is neurotoxic to humans. Experimental animal studies showed that acrylamide can induce reproductive, genotoxic and carcinogenic effects. Acrylamide is categorized as a human carcinogen (IARC, 1994) and the exposure to high levels of acrylamide may cause damage to the nervous system.
Biosensors for Food Component Analysis
Published in C. Anandharamakrishnan, S. Parthasarathi, Food Nanotechnology, 2019
Praveena Bhatt, Monali Mukherjee, Uchangi Satyaprasad Akshath
Acrylamide is a chemical compound produced during thermal processing of carbohydrate-rich foods, at temperatures above 120˚C. It is said to be formed during the Maillard reaction between asparagine and reducing sugars such as glucose. The highest amount of acrylamide is generated during frying of potatoes, roasting of cocoa beans and coffee beans, thermal processing of cereals, baking of bread and cakes, and roasting of meat. Acrylamide can cause damage to the central and peripheral nervous system in humans, along with genotoxic and mutagenic effects in animals. Therefore, a reliable method for easy and rapid detection of this compound is necessary to assess its human exposure (Pedreschi et al., 2010).
Tasty and toxic – a culinary risk dilemma
Published in Charlotte Fabiansson, Stefan Fabiansson, Food and the Risk Society, 2016
Charlotte Fabiansson, Stefan Fabiansson
The concern is that acrylamide’s presence in heated foods is widespread and that it has been demonstrated to be genotoxic and carcinogenic in animal testing. Acrylamide has been classified as probably carcinogenic to humans, and it can have toxic effects on neurological and reproductive systems at high doses (International Agency for Research on Cancer 1994; Friedman 2003). Currently, epidemiological studies, with a few exceptions, have not been able to prove associations between acrylamide in food and human cancer (Hogervorst et al. 2010; Lipworth et al. 2012). This is no surprise since it is difficult to find an unexposed control group because of pervasive population exposure. In addition, large variations in acrylamide levels, even in foods of the same type, make it impossible to estimate accurately acrylamide exposure from simple consumption tools used in most epidemiological studies. In research, using a blood biomarker for acrylamide exposure, a positive association between biomarker levels and an oestrogen receptor positive to breast cancer was identified (Olesen et al. 2008). Despite the general lack of association between estimated dietary acrylamide exposure and human cancer, a number of official organisations worldwide recommend that exposure to acrylamide should be limited to the lowest possible level. Among others, the Joint FAO/WHO Expert Committee on Food Additives expressed its concern for human health based on the currently available scientific information (World Health Oganization 2011b).
Microbial cell disruption methods for efficient release of enzyme L-asparaginase
Published in Preparative Biochemistry and Biotechnology, 2018
Tales A. Costa-Silva, Juan Carlos Flores-Santos, Rominne K. B. Freire, Michele Vitolo, Adalberto Pessoa-Jr
Finally, the product used as biomolecule model was the commercially important enzyme L-asparaginase (ASNase)—L-asparagine amido hydrolase: EC 3.5.1.1. Several microorganisms from fungi, yeast, and bacteria are reported as sources of L-asparaginase[12,13] and in most cases the enzyme is intracellular. The requisition for this special enzyme will growth innumerable fold in the next years, due to its commercial utilization as food processing aid in addition to its pharmacological use.[14] This enzyme is used in the food industry to reduce the acrylamide formation during frying starchy foods. Acrylamide is a toxic compound, being classified by the International Agency for Research on Cancer as a potential carcinogenic agent for humans.[15] Furthermore, ASNase has become an essential component in the treatment of children with acute lymphoblastic leukemia (ALL) becoming one of the most successful examples of a therapeutic enzyme, especially in cancer treatment.[12]
Learning, memory deficits, and impaired neuronal maturation attributed to acrylamide
Published in Journal of Toxicology and Environmental Health, Part A, 2018
Seulah Lee, Hee Ra Park, Joo Yeon Lee, Jung-Hyun Cho, Hye Min Song, Ah Hyun Kim, Wonjong Lee, Yujeong Lee, Seung-Cheol Chang, Hyung Sik Kim, Jaewon Lee
Acrylamide was reported to initiate toxicities in various in vivo studies. Besaratinia and Pfeifer (2005) noted that ACR exerted DNA damaging and mutagenic effects. In fact, ACR and its major metabolite glycidamide interact directly and indirectly with DNA to form DNA adducts, and ACR was found to increase mutation frequencies in mouse embryonic fibroblasts (Besaratinia and Pfeifer 2003; Syberg et al. 2015), and induce clastogenesis in Chinese hamster ovary cells (Exon 2006). ACR was reported to disrupt the reproductive system and possibly induce tumorigenesis (Dearfield et al. 1995). Bull et al. (1984) demonstrated that ACR exposure significantly elevated the number of lung adenomas in A/J mice, while Shipp et al. (2006) observed a rise in tumor incidence in several organs in F344 rats exposed to ACR in drinking water. Wang et al. (2010) showed that administration of 0.5–10 mg/kg/day of ACR retarded the growth of rats and decreased sperm counts resulting in disruption of the reproductive system. Ali et al. (1983) demonstrated that intraperitoneal (ip) injection of ACR at 20 mg/kg/day to male rats reduced serum testosterone and prolactin levels.
Toxicity, metabolism, and mitigation strategies of acrylamide: a comprehensive review
Published in International Journal of Environmental Health Research, 2022
Leila Peivasteh-Roudsari, Marziyeh Karami, Raziyeh Barzegar-Bafrouei, Samane Samiee, Hadis Karami, Behrouz Tajdar-Oranj, Vahideh Mahdavi, Adel Mirza Alizadeh, Parisa Sadighara, Gea Oliveri Conti, Amin Mousavi Khaneghah
Acrylamide (C3H5NO), with the IUPAC name of 2-propenamide, has been applied by chemical industries to synthesize polyacrylamide, a water-soluble synthetic linear or cross-linked polymer. This compound has broad uses in textile, paper, cosmetics, waste-water remediation equipment, constructing tunnels and sewerages, and electrophoresis gels (Hariri et al. 2015). Another primary source of Acrylamide (AA), like a toxic chemical substance, is carbohydrate-replete foods that contain elevated amounts of sugar and free asparagine. Various foods worldwide have announced wide-ranging amounts of AA (Baskar and Aiswarya 2018).