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fruit extracts offer promise for acrylamide cuts
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extracts from apples may inhibit the formation of acrylamide in potato chips, offering formulators an alternative to reduce levels of the suspected carcinogen. addition of 35 milligrams of apple extract reduced the formation of acrylamide by over 35 per cent, while other fruit extracts failed to produce any benefits, according to findings in the journal of agricultural and food chemistry. “the findings of the present study provided useful information for the development of natural food additives that could be relevant to mitigation of acrylamide-associated health risks in practical applications,” wrote researchers from the university of hong kong, hong kong baptist university, and jinan university. the study potentially adds another option to formulators seeking to reduce the acrylamide content of their fried or baked foods. approaches already used by the food industry to help reduce acrylamide levels include converting asparagine into an impotent form using an enzyme, binding asparagine to make it inaccessible, adding amino acids, changing the ph to alter the reaction products, cutting heating temperatures and times, and removing compounds from the recipe that may promote acrylamide formation. enzymes such as dsm’s preventase and novozyme's acrylaway, work by converting asparagine into aspartic acid, thereby preventing it from being converted into acrylamide. the effect is a reduction in acrylamide in the final product by as much as 90 per cent. while the new study reports acrylamide reduction of only about 35 per cent in the final product for apple extracts, there may exist room for improvement. the researchers focused their attention on the components of the apple extracts and found that “proanthocyanidin-rich sub-fraction played a key role in mediating the inhibitory activity”. on the other hand, extracts from blueberry, mangosteen and longan did not have any beneficial effect on acrylamide levels, while extracts from dragon fruit actually increased levels of the compound, added the researchers. “the present study identified some natural products that might have important applications in the food industry to inhibit acrylamide formation,” they added. acrylamide story acrylamide is a suspected carcinogen that is formed during by heat-induced reaction between sugar and an amino acid called asparagine. known as the maillard reaction, this process is responsible for the brown colour and tasty flavour of baked, fried and toasted foods. despite being a carcinogen in the laboratory, many epidemiological studies have reported that everyday exposure to acrylamide in food is too low to be of concern. the compound first hit the headlines in 2002, when scientists at the swedish food administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods. since the swedish discovery a global effort has been underway to amass data about this chemical. more than 200 research projects have been initiated around the world and their findings co-ordinated by national governments, the eu and the united nations. source: journal of agricultural and food chemistry
published online ahead of print, asap article, doi: 10.1021/jf902529v
“effects of fruit extracts on the formation of acrylamide in model reactions and fried potato crisps”
authors: k-w. cheng, j-j. shi, s-y. ou, m. wang, y. jiang
Source :foodnavigator.com
Date :
1
December
2009
Category :
Fruits And Vegetables
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vitamin b3 may inhibit the formation of acrylamide in french fries by over 50 per cent, according to a new study from china. in a model system, both vitamins b3 and b6 in the pyridoxine form were able to inhibit over 70 per cent of the formation of the carcinogen, suggest findings published in the journal food chemistry . “the effectiveness of vitamin b3 was eventually corroborated in fried potato strips, thus suggesting its great potential for application in food processing to decrease acrylamide formation,” wrote the authors, led by xiaohui zeng from the university of hong kong.
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using amino acids to compete with, and reduce, the sources of acrylamide should focus on the common additive cysteine, according to results from belgium. according to a study published in the journal food chemistry , l-cysteine may reduce the concentration of acrylamide by more than 99 per cent. “selectively increasing the free amino acid pool to compete with asparagine for available carbonyls and/or to enhance the elimination of acrylamide has already been proposed as a possible mitigation mechanism for acrylamide generation,” explained lead author kristel de vleeschouwer from the leuven food science and nutrition research centre (lforce) at the catholic university of leuven.
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tolerable intakes of acrylamide should be set at 2.6 micrograms per kilogram of body weight to avoid the cancer risk, says a new toxicology study from the us. this would be equivalent to 182 micrograms for a 70 kg human as a tolerable daily intake (tdi) for carcinogenic levels. the tdi for neurotoxicity was found to be higher, at 40 micrograms per kg per day, or 2,800 micrograms per day for a 70 kg human.
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too much snacking on potato chips may increase the risk of hardening of the arteries, and raise the risk of cardiovascular disease, says a joint polish-swedish study. according to findings published in the new issue of the american journal of clinical nutrition , consuming 160 grams of potato chips per day may increase levels of compounds linked to oxidative stress and inflammation, both of which may increase the risk of certain chronic disease.
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a snapshot survey of process chemicals in food products sold in the uk has found that potato snacks contained the highest levels of acrylamide, but the impact of initiatives like the ciaa acrylamide toolbox will only really be seen in future surveys. acrylamide is a suspected carcinogen that is formed during by heat-induced reaction between sugar and an amino acid called asparagine.
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the ciaa has included asparaginase in the new version of its acrylamide toolbox, a move seen to validation the efforts of companies that have developed commercial solutions using the acrylamide-reducing enzyme. acrylamide is a suspected carcinogen that is formed during by heat-induced reaction between sugar and an amino acid called asparagine. known as the maillard reaction, this process is responsible for the brown colour and tasty flavour of baked, fried and toasted foods.
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Coca.Cola
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PEPSI
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Mcdonald
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Nestle
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Mars
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Baskin & Robins
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Nutrika
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Mumika
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Chika
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purac has developed a 
health canada has recommended that 