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Strategies to Reduce Neurotoxic Acrylamide in Biscuits, a Systematic Review Publisher



Ghanati K1 ; Shafaroodi H2 ; Basaran B3 ; Moslemizadeh A4 ; Mahdavi V5 ; Sadighara M6 ; Oskoei V7 ; Sadighara P8
Authors
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Authors Affiliations
  1. 1. Department of food science and Technology, National Nutrition and Food Technology Research Institute (NNFTRI) and Food safety research center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  2. 2. Department of Pharmacology, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
  3. 3. Department of Nutrition and Dietetics, Faculty of Health Sciences, Recep Tayyip Erdogan University, Rize, 53100, Turkiye
  4. 4. Department of Immunology, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
  5. 5. Iranian Research Institute of Plant Protection (IRIPP), Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran
  6. 6. Faculty of Pharmacy, Isfahan University of Medical Sciences, Isfahan, Iran
  7. 7. School of Life and Environmental Science, Deakin University, Geelong, Australia
  8. 8. Department of Environmental Health Engineering, Division of Food Safety and Hygiene, School of Public health, Tehran University of Medical Sciences, Tehran, Iran

Source: Toxicology Reports Published:2024


Abstract

In this systematic review, considering the wide consumption of biscuits, the research that has been designed so far to reduce acrylamide in biscuits is discussed. Some methods were the use of antioxidants, some food additives, optimization of baking methods, suppression of acrolein production, and suppression of Maillard reaction. The advantages and disadvantages of each of these methods are discussed in this systematic review. The most important possible mechanism in the formation of acrylamide is the Maillard reaction.The greatest influence of the intervention effects was seen in the studies in which the Maillard reaction was suppressed. In some studies, this efficiency was observed above 90 %. It has also been observed in some studies that acrylamide is significantly reduced by using some antioxidants in the biscuit formulation. In this condition, a decrease in the amount of acrylamide was observed in the range of 50–90 % depending on the type of antioxidant. In this regard, the greatest reduction effect was reported with the use of tropical fruits and bamboo leaves in the formulation of biscuits. © 2024 The Authors
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