Traditional food processing and Acrylamide formation: A review

• 出版年: Heliyon
• 主要な著者: Mekuannt Alefe Adimas, Biresaw Demelash Abera, Zemenu Tadesse Adimas, Henock Woldemichael Woldemariam, Mulugeta Admasu Delele
• フォーマット: 論文
• 言語: 英語
• 出版事項: Elsevier 2024-05-01
• 主題: Acrylamide; Health risks; Maillard reaction; Street foods
• オンライン･アクセス: http://www.sciencedirect.com/science/article/pii/S2405844024062893

Tradition methods that are applied for the processing of food commonly use relatively high temperature and long cooking time for the preparation of foods. This relatively high temperature and long processing time of foods especially in the presence of carbohydrate is highly associated with the formation of acrylamide. Acrylamide is a process contaminant that is highly toxic to humans and remains as a global issue. The occurrence of acrylamide in traditional foods is a major public health problem. Studies that are conducted in different countries indicated that traditionally processed foods are highly linked to the formation of acrylamide. Therefore, understanding the factors influencing acrylamide formation during traditional food processing techniques is crucial for ensuring food safety and minimizing exposure to this harmful chemical compound. Several research reports indicate that proper food processing is the most effective solution to address food safety concerns by identifying foods susceptible to acrylamide formation. This review aims to provide an overview of traditional food processing techniques and their potential contribution to the formation acrylamide and highlight the importance of mitigating its formation in food products. The information obtained in this review may be of great value to future researchers, policymakers, society, and manufacturers.