Document Detail


Patented techniques for acrylamide mitigation in high-temperature processed foods.
MedLine Citation:
PMID:  21846322     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Heating foods has many advantages since it adds taste, color, texture and minimizes harmful germs, among others. Flavor and aroma compounds are produced via the Maillard reaction, where various hazardous compounds may form as well, such as acrylamide. Maillard reaction is believed to be the main route for acrylamide formation between reducing sugars (glucose and fructose), sucrose, and the amino acid asparagine, and, consequently, a variety of technologies have been developed to reduce acrylamide concentration in thermally processed foods based either on: (i) Changing process parameters (e.g. time and temperature of cooking) which inhibits Maillard Reaction; (ii) Reducing acrylamide precursor levels in raw materials to be cooked at high temperatures (e.g. by using microorganisms, asparaginase, amino acids and saccharides, blanching, etc.). In this paper, most of the recent patents for acrylamide reduction in foods processed at high temperatures are mentioned and briefly analyzed in order to develop new mitigation techniques for acrylamide in different food matrixes.
Authors:
Salome Mariotti; Franco Pedreschi; José Antonio Carrasco; Kit Granby
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Recent patents on food, nutrition & agriculture     Volume:  3     ISSN:  1876-1429     ISO Abbreviation:  Recent Pat Food Nutr Agric     Publication Date:  2011 Sep 
Date Detail:
Created Date:  2011-10-27     Completed Date:  2012-03-25     Revised Date:  2012-10-16    
Medline Journal Info:
Nlm Unique ID:  101526178     Medline TA:  Recent Pat Food Nutr Agric     Country:  United Arab Emirates    
Other Details:
Languages:  eng     Pagination:  158-71     Citation Subset:  IM    
Affiliation:
Departmento de Ingeniería Química y Bioprocesos Pontificia Universidad Católica de Chile Av. Vicuña Mackenna 4860, Santiago, Chile. msmariot@uc.cl
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MeSH Terms
Descriptor/Qualifier:
Acrylamide / adverse effects,  chemistry*
Asparagine / chemistry
Cooking*
Diet
Dietary Sucrose / chemistry*
Fast Foods
Food Handling / methods*
Hot Temperature / adverse effects*
Humans
Maillard Reaction*
Monosaccharides / chemistry
Patents as Topic*
Sucrose / chemistry
Chemical
Reg. No./Substance:
0/Dietary Sucrose; 0/Monosaccharides; 57-50-1/Sucrose; 7006-34-0/Asparagine; 79-06-1/Acrylamide

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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