Cereal grain with low acrylamide formation potential as a raw material for safer cereal-based food products in Serbia
The presence of acrylamide, a mutagen and a Group 2A carcinogen, in food, is a health concern that might raise cancer risk. Acrylamide is mainly formed in the Maillard reaction between free asparagine and reducing sugars, during industrial thermal food processing or home cooking, at a temperature ov...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Serbian Association of Plant Breedings and Seed Producers
2022-01-01
|
| Series: | Selekcija i Semenarstvo |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/0354-5881/2022/0354-58812202013N.pdf |
| _version_ | 1797938548464156672 |
|---|---|
| author | Nikolić Valentina Žilić Slađana Simić Marijana Kravić Natalija Kandić Vesna Brankov Milan Vasić Marko |
| author_facet | Nikolić Valentina Žilić Slađana Simić Marijana Kravić Natalija Kandić Vesna Brankov Milan Vasić Marko |
| author_sort | Nikolić Valentina |
| collection | DOAJ |
| description | The presence of acrylamide, a mutagen and a Group 2A carcinogen, in food, is a health concern that might raise cancer risk. Acrylamide is mainly formed in the Maillard reaction between free asparagine and reducing sugars, during industrial thermal food processing or home cooking, at a temperature over 120°C. The European Commission Regulation (EU) 2017/2158 established mitigation measures and benchmarks for acrylamide levels in some food categories, which were incorporated into the Serbian regulation. Research shows that cereal-based products may bring about 20-60% of acrylamide intake. In Serbia, there are no guidelines for the cultivation of cereals with a reduced potential for acrylamide formation. Knowing that the amount of free asparagine is proportional to the formation of acrylamide in the majority of food products, one of the key approaches is to select the ingredients with a lower level of asparagine. Studies indicate that applying foliar fertilizers with increased sulfur content in some cereals influences the decrease of free asparagine synthesis in grain, lowering the acrylamide potential in cereal-based foods. Furthermore, the choice of the appropriate raw material and production parameters can significantly influence the formation of acrylamide in food products. This review aims to provide insight into current strategies for the mitigation of acrylamide in cereal-based foods, as the status of acrylamide in Serbian regulations. |
| first_indexed | 2024-04-10T19:01:26Z |
| format | Article |
| id | doaj.art-9e484cdb0e114af09b5c1018284d75d0 |
| institution | Directory Open Access Journal |
| issn | 0354-5881 2406-209X |
| language | English |
| last_indexed | 2024-04-10T19:01:26Z |
| publishDate | 2022-01-01 |
| publisher | Serbian Association of Plant Breedings and Seed Producers |
| record_format | Article |
| series | Selekcija i Semenarstvo |
| spelling | doaj.art-9e484cdb0e114af09b5c1018284d75d02023-01-31T08:27:00ZengSerbian Association of Plant Breedings and Seed ProducersSelekcija i Semenarstvo0354-58812406-209X2022-01-01282132110.5937/SelSem2202013N0354-58812202013NCereal grain with low acrylamide formation potential as a raw material for safer cereal-based food products in SerbiaNikolić Valentina0https://orcid.org/0000-0002-5834-6683Žilić Slađana1Simić Marijana2https://orcid.org/0000-0002-6719-7982Kravić Natalija3https://orcid.org/0000-0003-2153-1006Kandić Vesna4https://orcid.org/0000-0003-1999-2030Brankov Milan5https://orcid.org/0000-0002-5462-6477Vasić Marko6Maize Research Institute Zemun Polje, Belgrade, SerbiaMaize Research Institute Zemun Polje, Belgrade, SerbiaMaize Research Institute Zemun Polje, Belgrade, SerbiaMaize Research Institute Zemun Polje, Belgrade, SerbiaMaize Research Institute Zemun Polje, Belgrade, SerbiaMaize Research Institute Zemun Polje, Belgrade, SerbiaMaize Research Institute Zemun Polje, Belgrade, SerbiaThe presence of acrylamide, a mutagen and a Group 2A carcinogen, in food, is a health concern that might raise cancer risk. Acrylamide is mainly formed in the Maillard reaction between free asparagine and reducing sugars, during industrial thermal food processing or home cooking, at a temperature over 120°C. The European Commission Regulation (EU) 2017/2158 established mitigation measures and benchmarks for acrylamide levels in some food categories, which were incorporated into the Serbian regulation. Research shows that cereal-based products may bring about 20-60% of acrylamide intake. In Serbia, there are no guidelines for the cultivation of cereals with a reduced potential for acrylamide formation. Knowing that the amount of free asparagine is proportional to the formation of acrylamide in the majority of food products, one of the key approaches is to select the ingredients with a lower level of asparagine. Studies indicate that applying foliar fertilizers with increased sulfur content in some cereals influences the decrease of free asparagine synthesis in grain, lowering the acrylamide potential in cereal-based foods. Furthermore, the choice of the appropriate raw material and production parameters can significantly influence the formation of acrylamide in food products. This review aims to provide insight into current strategies for the mitigation of acrylamide in cereal-based foods, as the status of acrylamide in Serbian regulations.https://scindeks-clanci.ceon.rs/data/pdf/0354-5881/2022/0354-58812202013N.pdfacrylamideasparagineagronomic measurescereal-based foodfood safety |
| spellingShingle | Nikolić Valentina Žilić Slađana Simić Marijana Kravić Natalija Kandić Vesna Brankov Milan Vasić Marko Cereal grain with low acrylamide formation potential as a raw material for safer cereal-based food products in Serbia Selekcija i Semenarstvo acrylamide asparagine agronomic measures cereal-based food food safety |
| title | Cereal grain with low acrylamide formation potential as a raw material for safer cereal-based food products in Serbia |
| title_full | Cereal grain with low acrylamide formation potential as a raw material for safer cereal-based food products in Serbia |
| title_fullStr | Cereal grain with low acrylamide formation potential as a raw material for safer cereal-based food products in Serbia |
| title_full_unstemmed | Cereal grain with low acrylamide formation potential as a raw material for safer cereal-based food products in Serbia |
| title_short | Cereal grain with low acrylamide formation potential as a raw material for safer cereal-based food products in Serbia |
| title_sort | cereal grain with low acrylamide formation potential as a raw material for safer cereal based food products in serbia |
| topic | acrylamide asparagine agronomic measures cereal-based food food safety |
| url | https://scindeks-clanci.ceon.rs/data/pdf/0354-5881/2022/0354-58812202013N.pdf |
| work_keys_str_mv | AT nikolicvalentina cerealgrainwithlowacrylamideformationpotentialasarawmaterialforsafercerealbasedfoodproductsinserbia AT zilicslađana cerealgrainwithlowacrylamideformationpotentialasarawmaterialforsafercerealbasedfoodproductsinserbia AT simicmarijana cerealgrainwithlowacrylamideformationpotentialasarawmaterialforsafercerealbasedfoodproductsinserbia AT kravicnatalija cerealgrainwithlowacrylamideformationpotentialasarawmaterialforsafercerealbasedfoodproductsinserbia AT kandicvesna cerealgrainwithlowacrylamideformationpotentialasarawmaterialforsafercerealbasedfoodproductsinserbia AT brankovmilan cerealgrainwithlowacrylamideformationpotentialasarawmaterialforsafercerealbasedfoodproductsinserbia AT vasicmarko cerealgrainwithlowacrylamideformationpotentialasarawmaterialforsafercerealbasedfoodproductsinserbia |