FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (17): 333-342.doi: 10.7506/spkx1002-6630-20200708-119

• Reviews • Previous Articles     Next Articles

Progress on Strategies for Inhibition of Acrylamide Formation in Foods

WANG Tengfei, SUN Dawen, PU Hongbin, WEI Qingyi   

  1. (Academy of Contemporary Food Engineering, Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, School of Food Science and Engineering, South China University of Technology, Guangzhou 510006, China)
  • Published:2021-09-29

Abstract: Acrylamide (AM) is a toxic by-product produced during the Maillard reaction (MR) in carbohydrate-rich foods. It is neurotoxic, immunotoxic and genotoxic to humans, and also has potential carcinogenicity. Therefore, it is of paramount importance to detect and control the AM content in foods. In view of the current progress in AM research, this article elaborates on a variety of AM inhibition strategies for three major stages of the production of processed foods, namely agricultural production, pretreatment and processing, and systematically summarizes the inhibitory mechanisms, which will provide useful information for inhibiting the formation of AM in foods.

Key words: acrylamide; inhibition strategies; formation pathway; toxicity; thermally processed foods

CLC Number: