Reducing the Risk of Acrylamide and Other Processing Contaminant Formation in Wheat Products.
Reducing the Risk of Acrylamide and Other Processing Contaminant Formation in Wheat Products.
复制标题
降低小麦产品中形成丙烯酰胺和其他加工污染物的风险。
DOI：
10.3390/foods12173264
复制
发表时间：
2023-08-30
期刊：
影响因子：
5.2
通讯作者：
Halford, Nigel G.
中科院分区：
文献类型：
--
作者：
Kaur, Navneet;Halford, Nigel G.
关键词：
小麦是一种主食作物，作为淀粉和蛋白质的主要来源在世界范围内消费。近年来，全球小麦的摄入量有所增加，总体而言，小麦被认为是一种健康食品，特别是当产品由全谷物制成时。然而，小麦在食用前几乎总是经过加工，通常是通过烘焙和/或烘烤，这可能导致形成有毒的加工污染物，包括丙烯酰胺，5-羟甲基糠醛（HMF）和多环芳烃（PAH）。丙烯酰胺主要由游离（可溶性，非蛋白质）天冬酰胺和还原糖（葡萄糖，果糖和麦芽糖）在美拉德反应中形成，并被归类为2A组致癌物（可能对人类致癌）。在高剂量下，它还具有神经毒性和发育影响。HMF也在美拉德反应中产生，但也可以通过果糖脱水或焦糖化形成。它经常出现在面包，饼干，饼干和蛋糕中。其分子结构表明具有遗传毒性和致癌风险。多环芳烃是一大类化合物，其中许多具有遗传毒性、致突变性、致畸性和致癌性。它们大多是在油炸、烘焙和烧烤过程中由于有机物的不完全燃烧而形成的。通过改变配方和工艺参数，沿着采取有效的质量控制措施，可以减少这些工艺污染物的产生。然而，在丙烯酰胺和HMF的情况下，它们的形成也高度依赖于谷物中前体的浓度。在这里，我们回顾了这些污染物的合成，影响其生产的因素，以及可以采取的减少其在小麦产品中形成的缓解措施，重点是遗传学和农艺学的作用。我们亦检讨世界各地食物安全当局所采取的风险管理措施。
Wheat is a staple crop, consumed worldwide as a major source of starch and protein. Global intake of wheat has increased in recent years, and overall, wheat is considered to be a healthy food, particularly when products are made from whole grains. However, wheat is almost invariably processed before it is consumed, usually via baking and/or toasting, and this can lead to the formation of toxic processing contaminants, including acrylamide, 5-hydroxymethylfurfural (HMF) and polycyclic aromatic hydrocarbons (PAHs). Acrylamide is principally formed from free (soluble, non-protein) asparagine and reducing sugars (glucose, fructose and maltose) within the Maillard reaction and is classified as a Group 2A carcinogen (probably carcinogenic to humans). It also has neurotoxic and developmental effects at high doses. HMF is also generated within the Maillard reaction but can also be formed via the dehydration of fructose or caramelisation. It is frequently found in bread, biscuits, cookies, and cakes. Its molecular structure points to genotoxicity and carcinogenic risks. PAHs are a large class of chemical compounds, many of which are genotoxic, mutagenic, teratogenic and carcinogenic. They are mostly formed during frying, baking and grilling due to incomplete combustion of organic matter. Production of these processing contaminants can be reduced with changes in recipe and processing parameters, along with effective quality control measures. However, in the case of acrylamide and HMF, their formation is also highly dependent on the concentrations of precursors in the grain. Here, we review the synthesis of these contaminants, factors impacting their production and the mitigation measures that can be taken to reduce their formation in wheat products, focusing on the role of genetics and agronomy. We also review the risk management measures adopted by food safety authorities around the world.
登录
查看更多内容
影响因子：
8.8
作者：
Ciecierska, M.;Obiedzinski, M. W.
通讯作者：
Obiedzinski, M. W.
影响因子：
13.8
作者：
Corol, Delia I.;Ravel, Catherine;Ward, Jane L.
通讯作者：
Ward, Jane L.
影响因子：
6.1
作者：
Claus, Achim;Schreiter, Pat;Carle, Reinhold
通讯作者：
Carle, Reinhold
影响因子：
4.1
作者：
Emebiri, Livinus C.
通讯作者：
Emebiri, Livinus C.
DOI：
10.3390/ijerph20136272
发表时间：
2023-07-01
影响因子：
--
作者：
Boyaci Gunduz, Cennet Pelin
通讯作者：
Boyaci Gunduz, Cennet Pelin