PMID- 38284574
OWN - NLM
STAT- MEDLINE
DCOM- 20240130
LR  - 20240515
IS  - 1541-4337 (Electronic)
IS  - 1541-4337 (Linking)
VI  - 23
IP  - 1
DP  - 2024 Jan
TI  - Adding pulse flours to cereal-based snacks and bakery products: An overview of 
      free asparagine quantification methods and mitigation strategies of acrylamide 
      formation in foods.
PG  - e13260
LID - 10.1111/1541-4337.13260 [doi]
AB  - Thermal processing techniques can lead to the formation of heat-induced toxic 
      substances. Acrylamide is one contaminant that has received much scientific 
      attention in recent years, and it is formed essentially during the Maillard 
      reaction when foods rich in carbohydrates, particularly reducing sugars (glucose, 
      fructose), and certain free amino acids, especially asparagine (ASN), are 
      processed at high temperatures (>120 degrees C). The highly variable free ASN 
      concentration in raw materials makes it challenging for food businesses to keep 
      acrylamide content below the European Commission benchmark levels, while avoiding 
      flavor, color, and texture impacts on their products. Free ASN concentrations in 
      crops are affected by environment, genotype, and soil fertilization, which can 
      also influence protein content and amino acid composition. This review aims to 
      provide an overview of free ASN and acrylamide quantification methods and 
      mitigation strategies for acrylamide formation in foods, focusing on adding pulse 
      flours to cereal-based snacks and bakery products. Overall, this review 
      emphasizes the importance of these mitigation strategies in minimizing acrylamide 
      formation in plant-based products and ensuring safer and healthier food options.
CI  - (c) 2023 The Authors. Comprehensive Reviews in Food Science and Food Safety 
      published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.
FAU - Sa, Amanda G A
AU  - Sa AGA
AUID- ORCID: 0000-0003-4654-7426
AD  - Richardson Centre for Food Technology and Research, Department of Food and Human 
      Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada.
FAU - House, James D
AU  - House JD
AD  - Richardson Centre for Food Technology and Research, Department of Food and Human 
      Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada.
LA  - eng
GR  - Ministry of Agriculture - Saskatchewan/
GR  - Genome Canada/
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PT  - Review
PL  - United States
TA  - Compr Rev Food Sci Food Saf
JT  - Comprehensive reviews in food science and food safety
JID - 101305205
RN  - 7006-34-0 (Asparagine)
RN  - 20R035KLCI (Acrylamide)
RN  - 0 (Carbohydrates)
RN  - 0 (Amino Acids)
SB  - IM
MH  - *Asparagine/analysis/chemistry/metabolism
MH  - *Edible Grain/chemistry
MH  - Acrylamide/analysis/chemistry/toxicity
MH  - Snacks
MH  - Carbohydrates/analysis/chemistry
MH  - Amino Acids/analysis
OTO - NOTNLM
OT  - Maillard reaction
OT  - chromatography
OT  - environment
OT  - free asparagine
OT  - genotype
OT  - legumes
OT  - soil fertilization
EDAT- 2024/01/29 12:44
MHDA- 2024/01/30 12:44
CRDT- 2024/01/29 08:13
PHST- 2023/09/30 00:00 [revised]
PHST- 2023/07/21 00:00 [received]
PHST- 2023/10/13 00:00 [accepted]
PHST- 2024/01/30 12:44 [medline]
PHST- 2024/01/29 12:44 [pubmed]
PHST- 2024/01/29 08:13 [entrez]
AID - 10.1111/1541-4337.13260 [doi]
PST - ppublish
SO  - Compr Rev Food Sci Food Saf. 2024 Jan;23(1):e13260. doi: 10.1111/1541-4337.13260.