By Kerstin Skog, Jan Alexander
It really is referred to now that heating carbohydrate-rich meals could cause the formation of acrylamide and extra learn is probably going to teach that different detrimental compounds are shaped throughout the warmth therapy of meals. as a result assessing the hazards posed to shoppers through acrylamide and different most likely carcinogenic and genotoxic compounds similar to heterocyclic amines and PhIP is a concern for the nutrients undefined. This new ebook provides the most recent study within the region, discussing the mechanisms of formation of detrimental compounds in the course of warmth therapy, the research of damaging compounds, easy methods to examine the dangers they pose and novel the right way to reduce their formation in nutrition items.
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Additional resources for Acrylamide and Other Hazardous Compounds in Heat-treated Foods
A similar mechanism was proposed by Zyzak et al. (2003). They provided concrete evidence for the decarboxylated species (decarboxylated Amadori or Schiff intermediate of asparagine) by mass spectrometry using model systems. Furthermore, in this scheme, acrylamide may be formed directly by elimination of the early decarboxylated Schiff intermediate (azomethine ylide). Alternatively, acrylamide could also be formed indirectly from the decarboxylated Schiff (hydrolysis) or Amadori (elimination) intermediates via 3-aminopropionamide, that can further degrade (elimination of ammonia) at elevated temperatures to furnish acrylamide.
Process management The thermal input and final moisture content are decisive factors in the formation of acrylamide. , 2004). e. hottest and driest zone), and increases in the bread crust with baking time and temperature, contributing up to 99% of the total acrylamide in the whole loaves. Thus, consistently lower concentrations of acrylamide are found in the bread crumb (Sadd and Hamlet, 2005). In a dry cereal system (water removed prior to baking by lyophilization), acrylamide passes through a maximum at around 200 ëC, and then declines due to a faster rate of loss (evaporation or removal through protein interaction) (BraÊthen and Knutsen, 2005).
2 Other possible routes to acrylamide Acrylic acid is a possible intermediate to acrylamide, by reaction with a source of ammonia. There are a number of possible reactions by which acrylic acid could be formed in heated foods, although it is not generally recognised as a processing-derived compound. A possible pathway is the degradation of aspartic The Maillard reaction 15 acid, in the Maillard reaction, by analogous routes to those reported for formation of acrylamide from asparagine. , 2003).