Reducing Acrylamide Exposure: A Review of the Application of Sulfur-Containing Compounds - A Caribbean Outlook

Augustine, Dahryn A. and Bent, Grace-Anne (2019) Reducing Acrylamide Exposure: A Review of the Application of Sulfur-Containing Compounds - A Caribbean Outlook. European Journal of Nutrition & Food Safety, 9 (3). pp. 192-209. ISSN 2347-5641

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Abstract

Acrylamide, a known neurotoxin, reproductive toxin, genotoxin, probable carcinogen, hepatotoxin, and immunotoxin, has sparked intense curiosity due to its prominent presence in thermally processed, carbohydrate-rich foods. Acrylamide formation occurs via the Maillard reaction at temperatures ≥100ºC. Thorough investigations on acrylamide mitigation through the application of sulfur-containing compounds to raw materials, and during food processing have been conducted. Although prominent results in acrylamide reduction have been observed, limitations are considered. These limitations involve the social and economic challenges of a population, such as the Caribbean. This study seeks to answer just how effective the application of sulfur-containing compounds is in reducing acrylamide exposure, especially when this applies to a developing region.

Item Type: Article
Subjects: AP Academic Press > Agricultural and Food Science
Depositing User: Unnamed user with email support@apacademicpress.com
Date Deposited: 15 Apr 2023 07:52
Last Modified: 03 Sep 2024 04:51
URI: http://info.openarchivespress.com/id/eprint/881

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