Acrylamide in Food Products: A ReviewKrishnakumar T1* and Visvanathan R2
- *Corresponding Author:
- Krishnakumar T
Department of Food and Agricultural Process Engineering
Tamil Nadu Agricultural University
Coimbatore, India - 641003
E-mail: [email protected]
Received date: April 16, 2014; Accepted date: June 27, 2014; Published date: July 23, 2014
Citation: Krishnakumar T, Visvanathan R (2014) Acrylamide in Food Products: A Review. J Food Process Technol 5:344. doi:10.4172/2157-7110.1000344
Copyright: © 2014 Krishnakumar T, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Acrylamide or 2-propenamide an industrial chemical formed in some foods particularly starchy foods during heating process such as baking, frying and roasting. Acrylamide is proven to be carcinogenic in animals and a probable human carcinogen mainly formed in foods by the reaction of asparagine (free amino acid) with reducing sugars (glucose and fructose) as part of the Maillard reaction during heating under high temperature and low moisture conditions. The main aim of this review is to summarize the results of academic and industrial research on occurrence, dietary exposure, formation mechanism and mitigation measures of acrylamide in bakery, cereal and potato food products.