Acrylamide in food: Progress in and prospects for genetic and agronomic solutions

Autor: Nigel G. Halford, Sarah Raffan
Rok vydání: 2019
Předmět:
0106 biological sciences
Food industry
Asparagine synthetase
crop composition
01 natural sciences
Crispbread
chemistry.chemical_compound
Crop storage
Crop nutrition
wheat
Major Review
Asparagine
media_common
cereals
Crop disease
Major Reviews
digestive
oral
and skin physiology
food and beverages
04 agricultural and veterinary sciences
Maillard reaction
food safety
Acrylamide
Wheat
symbols
potato
Potato
Processing contaminants
Cereals
Biology
crop nutrition
Food safety
crop storage
symbols.namesake
Rye
food
media_common.cataloged_instance
Plant breeding
European union
crop disease
business.industry
Crop composition
food.food
Biotechnology
rye
chemistry
processing contaminants
040103 agronomy & agriculture
0401 agriculture
forestry
and fisheries
business
Agronomy and Crop Science
010606 plant biology & botany
Zdroj: The Annals of Applied Biology
ISSN: 0003-4746
Popis: Acrylamide is a processing contaminant and Group 2a carcinogen that was discovered in foodstuffs in 2002. Its presence in a range of popular foods has become one of the most difficult problems facing the food industry and its supply chain. Wheat, rye and potato products are major sources of dietary acrylamide, with biscuits, breakfast cereals, bread (particularly toasted), crispbread, batter, cakes, pies, French fries, crisps and snack products all affected. Here we briefly review the history of the issue, detection methods, the levels of acrylamide in popular foods and the risk that dietary acrylamide poses to human health. The pathways for acrylamide formation from free (non‐protein) asparagine are described, including the role of reducing sugars such as glucose, fructose and maltose and the Maillard reaction. The evolving regulatory situation in the European Union and elsewhere is discussed, noting that food businesses and their suppliers must plan to comply not only with current regulations but with possible future regulatory scenarios. The main focus of the review is on the genetic and agronomic approaches being developed to reduce the acrylamide‐forming potential of potatoes and cereals and these are described in detail, including variety selection, plant breeding, biotechnology and crop management. Obvious targets for genetic interventions include asparagine synthetase genes, and the asparagine synthetase gene families of different crop species are compared. Current knowledge on crop management best practice is described, including maintaining optimum storage conditions for potatoes and ensuring sulphur sufficiency and disease control for wheat.
The presence of acrylamide in a range of popular foods has become one of the most difficult problems facing the food industry and its supply chain. Wheat, rye and potato products are major sources of dietary acrylamide, with biscuits, breakfast cereals, bread (particularly toasted), crisp bread, batter, cakes, pies, French fries, crisps and snack products all affected. This review covers all aspects of the problem, with its main focus on the genetic and agronomic approaches being developed to reduce the acrylamide‐forming potential of potatoes and cereals, including variety selection, plant breeding, biotechnology and crop management.
Databáze: OpenAIRE
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