Progress on Strategies for Inhibition of Acrylamide Formation in Foods

doi:10.7506/spkx1002-6630-20200708-119

Abstract

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:

TS201.2

WANG Tengfei, SUN Dawen, PU Hongbin, WEI Qingyi. Progress on Strategies for Inhibition of Acrylamide Formation in Foods[J]. FOOD SCIENCE, 2021, 42(17): 333-342.

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Progress on Strategies for Inhibition of Acrylamide Formation in Foods

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