A perspective on the evaluation of safety risks in thermal processing of foods with an example for acrylamide formation in biscuits
Main Article Content
Keywords
acrylamide, safety evaluation, thermal process, thermal process contaminants
Abstract
Thermal processing induces typical changes in foods such as enzyme inactivation, microbial destruction, as well as the development of desirable sensory characteristics. However, heating at elevated temperatures has been shown to generate potentially toxic compounds. In 2002, the discovery of acrylamide in fried potatoes caused a worldwide interest. It is a fact that numerous other toxicants can also be found in heated foods. Since safety remains as a primary objective, one of the challenges facing the food industry is to minimise these toxicants without adversely affecting desired attributes of thermal processing. To meet this challenge, it is essential to combine the knowledge on chemical mechanisms and process engineering. The Bigelow's procedure is used to evaluate a sterilisation process for the calculation of total lethality from the time-temperature history of food at the coldest point. This procedure could be successfully adapted to the baking process to evaluate acrylamide formation risk from the time-temperature history of biscuits recorded at the hottest point. Such an approach may provide a basis for thermal process safety calculations enabling better control of the risks associated with heat generated toxicants formed in foods during heating.
References
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Hedegaard, R.V., Frandsen, H., Granby, K., Apostolopoulou, A. and Skibsted, L.H., 2007. Model studies on acrylamide generation from glucose/asparagine in aqueous glycerol. Journal of Agricultural and Food Chemistry 55: 486-492.
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Mottram, D.S., Wedzicha, B.I. and Dodson, A.T., 2002. Acrylamide is formed in the Maillard reaction. Nature 419: 448-449.
Parker, J.K., Balagiannis, D.P., Higley, J., Smith, G., Wedzicha, B.L. and Mottram, D.S., 2012. Kinetic model for the formation of acrylamide during the finish-frying of commercial French fries. Journal of Agricultural and Food Chemistry 60: 9321-9331.
Pedreschi, F., Moyano, P., Kaack, K. and Granby, K., 2005. Color changes and acrylamide formation in fried potato slices. Food Research International 38: 1-9.
Peleg, M., Corradini, M.G. and Normand, M.D., 2009. Isothermal and non-isothermal kinetic models of chemical processes in foods governed by competing mechanisms. Journal of Agricultural and Food Chemistry 57: 7377-7386.
Rydberg, P., Eriksson, S., Tareke, E., Karlsson, P., Ehrenberg, L. and Törnqvist, M., 2003. Investigations of factors that influence the acrylamide content of heated foodstuffs. Journal of Agricultural and Food Chemistry 51: 7012-7018.
Skog, K.I., Johansson, M.A.E. and Jagerstad, M.I., 1998. Carcinogenic heterocyclic amines in model systems and cooked foods: a review on formation, occurrence and intake. Food and Chemical Toxicology 36: 879-896.
Stadler, R.H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P.A., Robert, M.C. and Riediker, S., 2002. Acrylamide from Maillard reaction products. Nature 419: 449-450.
Tareke, E., Rydberg, P., Karlsson, S., Eriksson, M. and Törnqvist, M., 2002. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. Journal of Agricultural and Food Chemistry 50: 4998-5006.
Tucker, G.S., 2008. Development and application of time-temperature integrators to thermal food processing. PhD thesis, School of Chemical Engineering, University of Birmingham, Birmingham, UK, 257 pp.
Van Boekel, M.A.J.S., 1996. Effect of heating on Maillard reactions in milk. Food Chemistry 62: 403-414.
Van Boekel, M.A.J.S., 2009. Kinetic modeling of reactions in foods. CRC Press, Taylor and Francis, Boca Raton, FL, USA, 767 pp.
Van der Fels-Klerx, H.J., Capuano, E., Nguyen, H.T., Mogol, B.A., Kocada?l?, T., Tas?, N.G., Hamzal?o?lu, B.A., Van Boekel, M.A.J.S. and Gökmen, V., 2014. Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature-time profile effects and kinetics. Food Research International 57: 210-217.
Wellner, A., Huettl, C. and Henle, T., 2011. Formation of Maillard reaction products during heat treatment of carrots. Journal of Agricultural and Food Chemistry 59: 7992-7998.
Yaylayan, V.A., Wnorowski, A. and Locas, C.P., 2003. Why asparagine needs carbohydrates to generate acrylamide. Journal of Agricultural and Food Chemistry 51: 1753-1757.
Açar, Ö.Ç. and Gökmen, V., 2009. Investigation of acrylamide formation on bakery products using a crust-like model. Molecular Nutrition and Food Research 53: 1521-1525.
Açar, Ö.Ç., and Gökmen, V., 2010. A new approach to evaluate the risk arising from acrylamide formation in cookies during baking: total risk calculation. Journal of Food Engineering 100: 642-648.
American Association of Cereal Chemists (AACC), 2000. Approved Methods of the American Association of Cereal Chemists (10thEd.). AACC, St. Paul, MN, USA.
Awuah, G.B., Ramaswamy, H.S. and Economides, A., 2007. Thermal processing and quality: principles and overview. Chemical Engineering and Processing 46: 584-602.
Ball, C.O. and Olsen, F.C.W., 1957. Sterilization in food technology. McGraw-Hill Book Co., New York, NY, USA, 654 pp.
Becalski, A., Lau, B.P.Y., Lewis, D. and Seaman, S., 2003. Acrylamide in foods: occurrence, sources and modeling. Journal of Agricultural and Food Chemistry 51: 802-808.
Bigelow, W.D., Bohart, G.S., Richardson, A.C. and Ball, C.O., 1920. Heat penetration in processing canned foods. National Canners Association Bulletin 161.
Capuano, E. and Fogliano, V., 2011. Acrylamide and 5-hydroxymethylfurfural (HMF): a review on metabolism, toxicity, occurrence in food and mitigation strategies. LWT-Food Science and Technology 44: 793-810.
Claeys, W.L., De Vleeschouwer, K. and Hendrickx, M.E., 2005. Quantifying the formation of carcinogens during food processing: acrylamide. Trends in Food Science and Technology 16: 181-193.
Crews, C., Brereton, P. and Davies, A., 2001. The effects of domestic cooking on the levels of 3-monochloropropanediol in foods. Food Additives and Contaminants 19: 271-280.
De Vleeschouwer, K., Van der Plancken, I., Van Loey, A. and Hendrickx, M., 2006. Impact of pH on the kinetics of acrylamide formation/elimination reactions in model systems. Journal of Agricultural and Food Chemistry 54: 7847-7855.
De Vleeschouwer, K., Van der Plancken, I., Van Loey, A. and Hendrickx, M., 2008. Investigation of the influence of different moisture levels on acrylamide formation/elimination reactions using multiresponse analysis. Journal of Agricultural and Food Chemistry 56: 6460-6470.
De Vleeschouwer, K., Van der Plancken, I., Van Loey, A. and Hendrickx, M., 2009b. Role of precursors on the kinetics of acrylamide formation and elimination under low-moisture conditions using a multiresponse approach. Part II: competitive reactions. Food Chemistry 114: 535-546.
De Vleeschouwer, K., Van der Plancken, I., Van Loey, A. and Hendrickx, M.E., 2009a. Modelling acrylamide changes in foods: from single-response empirical to multiresponse mechanistic approaches. Trends in Food Science and Technology 20: 155-167.
European Food Safety Authority (EFSA), 2011. Scientific opinion on the re-evaluation of caramel colours (E 150 a,b,c,d) as food additives. EFSA Journal 9: 103.
Gökmen, V., Palazo?lu, T.K. and S?enyuva, H.Z., 2006. Relation between the acrylamide formation and time-temperature history of surface and core regions of French fries. Journal of Food Engineering 77: 972-976.
Gökmen, V. and S?enyuva, H.Z., 2006. A simplified approach for the kinetic characterization of acrylamide formation in fructose-asparagine model system. Food Additives and Contaminants 23: 348-354.
Gökmen, V., Serpen, A., Çetinkaya Açar, Ö. and Morales, F.J., 2008. Significance of furosine as heat-induced marker in cookies. Journal of Cereal Science 48: 843-847.
Greenwood, D.A., Kraybill, H.R., Feaster, J.F. and Jackson, J.M., 1944. Vitamin retention in processed meats. Industrial and Engineering Chemistry 36: 922.
Hedegaard, R.V., Frandsen, H., Granby, K., Apostolopoulou, A. and Skibsted, L.H., 2007. Model studies on acrylamide generation from glucose/asparagine in aqueous glycerol. Journal of Agricultural and Food Chemistry 55: 486-492.
Hodge, J.E., 1953. Dehydrated foods – chemistry of browning reactions in model systems. Journal of Agricultural and Food Chemistry 1: 928-943.
International Agency for Research on Cancer (IARC), 1994. Acrylamide. IARC monographs on the evaluation of the carcinogenic risk of chemicals to humans, volume 60. IARC, Lyon, France, pp. 389-433.
Knol, J.J., Van Loon, W.A.M., Linssen, J.P.H., Ruck, A.L., Van Boekel, M.J.S. and Voragen, A.G.J., 2005. Toward a kinetic model for acrylamide formation in a glucose-asparagine reaction system. Journal of Agricultural and Food Chemistry 53: 6133-6139.
Maga, J.A., 1979. Furans in foods. CRC Critical Reviews in Food Science and Nutrition 11: 355-400.
Matthäus, B., Haase, N.U. and Vosmann, K., 2004, Factors affecting the concentration of acrylamide during deep-fat frying of potatoes. European Journal of Lipid Science and Technology 106: 793-801.
Mottram, D.S., Wedzicha, B.I. and Dodson, A.T., 2002. Acrylamide is formed in the Maillard reaction. Nature 419: 448-449.
Parker, J.K., Balagiannis, D.P., Higley, J., Smith, G., Wedzicha, B.L. and Mottram, D.S., 2012. Kinetic model for the formation of acrylamide during the finish-frying of commercial French fries. Journal of Agricultural and Food Chemistry 60: 9321-9331.
Pedreschi, F., Moyano, P., Kaack, K. and Granby, K., 2005. Color changes and acrylamide formation in fried potato slices. Food Research International 38: 1-9.
Peleg, M., Corradini, M.G. and Normand, M.D., 2009. Isothermal and non-isothermal kinetic models of chemical processes in foods governed by competing mechanisms. Journal of Agricultural and Food Chemistry 57: 7377-7386.
Rydberg, P., Eriksson, S., Tareke, E., Karlsson, P., Ehrenberg, L. and Törnqvist, M., 2003. Investigations of factors that influence the acrylamide content of heated foodstuffs. Journal of Agricultural and Food Chemistry 51: 7012-7018.
Skog, K.I., Johansson, M.A.E. and Jagerstad, M.I., 1998. Carcinogenic heterocyclic amines in model systems and cooked foods: a review on formation, occurrence and intake. Food and Chemical Toxicology 36: 879-896.
Stadler, R.H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P.A., Robert, M.C. and Riediker, S., 2002. Acrylamide from Maillard reaction products. Nature 419: 449-450.
Tareke, E., Rydberg, P., Karlsson, S., Eriksson, M. and Törnqvist, M., 2002. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. Journal of Agricultural and Food Chemistry 50: 4998-5006.
Tucker, G.S., 2008. Development and application of time-temperature integrators to thermal food processing. PhD thesis, School of Chemical Engineering, University of Birmingham, Birmingham, UK, 257 pp.
Van Boekel, M.A.J.S., 1996. Effect of heating on Maillard reactions in milk. Food Chemistry 62: 403-414.
Van Boekel, M.A.J.S., 2009. Kinetic modeling of reactions in foods. CRC Press, Taylor and Francis, Boca Raton, FL, USA, 767 pp.
Van der Fels-Klerx, H.J., Capuano, E., Nguyen, H.T., Mogol, B.A., Kocada?l?, T., Tas?, N.G., Hamzal?o?lu, B.A., Van Boekel, M.A.J.S. and Gökmen, V., 2014. Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature-time profile effects and kinetics. Food Research International 57: 210-217.
Wellner, A., Huettl, C. and Henle, T., 2011. Formation of Maillard reaction products during heat treatment of carrots. Journal of Agricultural and Food Chemistry 59: 7992-7998.
Yaylayan, V.A., Wnorowski, A. and Locas, C.P., 2003. Why asparagine needs carbohydrates to generate acrylamide. Journal of Agricultural and Food Chemistry 51: 1753-1757.
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Published
Jun 17, 2014
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Review Article
