Food Chemistry: a Kazakhstan Perspective on the Maillard Reaction and Acrylamide Formation in Common Foods
DOI:
https://doi.org/10.18321/ectj142Abstract
The Maillard reaction is largely responsible for the colour, flavour, aroma and texture of fried, baked and roasted foods, including bread, biscuits, breakfast cereals and other foods made from wheat grain, French
fries and crisps made from potato and a wide range of other popular foods. However, it also results in the
formation of undesirable products, including the neurotoxin and probable carcinogen, acrylamide, and furans. Kazakhstan is a major wheat producer and exports wheat grain to many countries, including countries within the European Union. The European Commission has already issued "indicator levels" for the presence of acrylamide in food products. Although these are not regulatory limits, food producers strive to keep the levels of acrylamide in their products beneath the indicator levels in order to avoid intervention from food safety authorities and the associated bad publicity. Sourcing raw material with low acrylamide forming potential would enable food producers to achieve this without expensive changes to processesand this is likely to be an increasingly important issue for suppliers. This review describes the Maillard reaction, the evolving regulatory scenarios in Europe and the USA and the implications for Kazakhstan as a grain exporter.
References
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10. Skog, K.I., Johansson, M.A.E. and Jagerstad, M. I. Carcinogenic heterocyclic amines in model systems and cooked foods: A review on formation, occurrence and intake. Food and Chemical Toxicology 36, 879-896 (1998).
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14. Mottram, D.S., Wedzicha, B.L. and Dodson, A.T. Acrylamide is formed in the Maillard reaction. Nature 419, 448-449 (2002).
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16. Granvogl, M., Jezussek, M., Koehler, P. and Schieberle, P. Quantitation of 3-aminopropionamide in potatoes - a minor but potent precursor in acrylamide formation. Journal of Agricultural and Food Chemistry 52, 4751-4757 (2004).
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18. Hogervorst, J.G., Schouten, L.J., Konings, E.J., Goldbohm, R.A. and van den Brandt, P.A. Aprospective study of dietary acrylamide intake and the risk of endometrial, ovarian, and breast cancer. Cancer Epidemiology, Biomarkers and Prevention 16, 2304-2313 (2007).
19. Wilson, K.M., Mucci, L.A., Rosner, B.A. and Willett, W.C.A Prospective Study on Dietary Acrylamide Intake and the Risk for Breast, Endometrial, and Ovarian Cancers. Cancer Epidemiology, Biomarkers and Prevention 19, 2503-2515 (2010).
20. Mucci, L.M. and Wilson, K.M. Acrylamide intake through diet and human cancer risk. Journal of Agricultural and Food Chemistry 56, 6013-6019 (2008).
21. Claus, A., Schreiter, P., Weber, A., Graeff, S., Herrmann, W., Claupein, W., Schieber, A. and Carle, R. InÀuence of agronomic factors and extraction rate on the acrylamide contents in yeast-leavened breads. Journal of Agricultural and Food Chemistry 54, 8968-8976 (2006).
22. Mustafa, A., Aman, P., Andersson, R. and Kamal-Eldin, A. Analysis of free amino acids in cereal products. Food Chemistry 105, 317-324 (2007).
23. Muttucumaru, N., Halford, N.G., Elmore, J.S., Dodson, A.T., Parry, M., Shewry, P.R. and Mottram, D.S. The formation of high levels of acrylamide during the processing of flour derived from sulfate-deprived wheat. Journal of Agricultural and Food Chemistry 54, 8951- 8955 (2006).
24. Curtis, T.Y., Muttucumaru, N., Shewry, P.R., Parry, M.A., Powers, S.J., Elmore, J.S., Mottram, D.S., Hook, S. and Halford, N.G. Evidence for genetic and environmental effects on free amino acid levels in wheat grain: implications for acrylamide formation during processing. Journal of Agricultural and Food Chemistry 57, 1013–1021 (2009).
25. Curtis, T.Y., Powers, S.J., Balagiannis, D., Elmore, J.S., Mottram, D.S., Parry, M.A.J., Raksegi, M., BedĘ, Z., Shewry, P.R. and Halford, N.G. Free amino acids and sugars in rye grain: implications for acrylamide formation. Journal of Agricultural and Food Chemistry 58, 1959- 1969 (2010).
26. Granvogl, M., Wieser, H., Koehler, P., Von Tucher, S. and Schieberle, P. Influence of sulfur fertilization on the amounts of free amino acids in wheat. Correlation with baking properties as well as with 3-aminopropionamide and acrylamide generation during baking. Journal of Agricultural and Food Chemistry 55, 4271-4277 (2007).
27. Lea, P.J., Sodek, L., Parry, M.A., Shewry, P.R. and Halford, N.G. Asparagine in plants. Annals of Applied Biology 150, 1-26 (2007).
28. Shewry, P.R., Zhao, F-J., Gowa, G.B., Hawkins, N.D., Ward, J.L., Beale, M.H., Halford, N.G., Parry, M.A.J. and Abécassis, J. Sulphur nutrition differentially affects the distribution of asparagine in wheat grain. Journal of Cereal Science 50, 407- 409 (2009).
29. Zhao, F.J., Hawkesford, M.J. and McGrath, S.P. Sulphur assimilation and effects on yield and quality of wheat. Journal of Cereal Science, 30, 1-17 (1999).
30. Taeymans, D., Wood, J., Ashby, P., Blank, I., Studer, A., Stadler, R.H., Gonde, P., Van Eijck, P., Lalljie, S., Lingnert, H., Lindblom, M., Matissek, R., Muller, D., Tallmadge, D., O’Brien, J., Thompson, S., Silvani, D. and Whitmore, T. A review of acrylamide: An industry perspective on research, analysis, formation and control. Critical Reviews in Food Science and Nutrition 44, 323-347 (2004).
31. Amrein, T.M., Bachmann, S., Noti, A., Biedermann, M., Barbosa, M.F., Biedermann-Brem, S., Grob, K., Keiser, A., Realini, P., Escher, F. and Amadò, R. Potential of acrylamide formation, sugars, and free asparagine in potatoes: A comparison of cultivars and farming systems. Journal of Agricultural and Food Chemistry 51, 5556-5560 (2003).
32. Becalski, A., Lau, B.P-Y., Lewis, D., Seaman, S.W., Hayward, S., Sahagian, M., Ramesh, M. and Leclerc, Y. Acrylamide in French fries: Influence of free amino acids and sugars. Journal of Agricultural and Food Chemistry 52, 3801- 3806 (2004).
33. Shepherd, L.V.T., Bradshaw, J.E., Dale, M.F.B., McNicol, J.W., Pont, S.D.A., Mottram, D.S. and Davies, H.V. Variation in acrylamide producing potential in potato: Segregation of the trait in a breeding population. Food Chemistry 123, 568-573 (2010).
34. Elmore, J.S., Mottram, D.S., Muttucumaru, N., Dodson, A.T., Parry, M.A.J. and Halford, N.G. Changes in free amino acids and sugars in potatoes due to sulfate fertilization and the effect on acrylamide formation. Journal of Agricultural and Food Chemistry 55, 5363-5366 (2007).
35. Hey, S.J., Byrne, E. and Halford, N.G. The interface between metabolic and stress signalling. Annals of Botany 105, 197-203 (2010).
36. Shewry, P.R. Wheat. Journal of Experimental Botany 60, 1537-1553. (2009).
2. Hodge, J.E. Chemistry of the browning reaction in model systems. Journal of Agricultural and Food Chemistry 1, 928-943 (1953).
3. Friedman, M. Biological effects of Maillard browning products that may affect acrylamide safety. In Chemistry and Safety of Acrylamide in Food, pp. 135-156. Eds D.S. Mottram and M. Friedman. New York: Springer (2005).
4. Mottram, D.S. The Maillard reaction: source of Àavour in thermally processed foods. In Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability, pp. 269-284. Ed R. G.Berger. Berlin, Springer-Verlag (2007).
5. Halford, N.G., Curtis, T.Y., Muttucumaru, N., Postles, J. and Mottram, D.S. Sugars in crop plants. Annals of Applied Biology 158, 1-25 (2011).
6. Nursten, H.E. The Maillard Reaction. Cambridge: Royal Society of Chemistry (2005).
7. De Vleeschouwer, K., Van der Plancken, I., Van Loey, A. and Henndrickx, M.E. Role of precursors on the kinetics of acrylamide formation and elimination under low moisture conditions using a multiresponse approach - Part I: Effect of the type of sugar. Food Chemistry 114, 116-126 (2009).
8. Halford, N.G., Curtis, T.Y., Muttucumaru, N., Postles, J., Elmore, J.S. and Mottram, D.S. The acrylamide problem: a plant and agronomic science issue. Journal of Experimental Botany 63, 2841-2851 (2012).
9. Martins, S.I.F.S, Van Boekel, M.A.J.S. and Jongen, W.M.F. Kinetic modelling: A tool to understand Maillard reaction mechanisms. Czech Journal of Food Science 18, 281-282 (2000).
10. Skog, K.I., Johansson, M.A.E. and Jagerstad, M. I. Carcinogenic heterocyclic amines in model systems and cooked foods: A review on formation, occurrence and intake. Food and Chemical Toxicology 36, 879-896 (1998).
11. Leopardi, P., Cordelli, E., Villani, P., Cremona, T.P., Conti, L., De Luca, G. and Crebelli, R. Assessment of in vivo genotoxicity of the rodent carcinogen furan: evaluation of DNA damage and induction of micronuclei in mouse splenocytes. Mutagenesis 25, 57-62 (2010).
12. Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S. and Törnqvist, M. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. Journal of Agricultural and Food Chemistry 50, 4998-5006 (2002).
13. Friedman, M. Chemistry, biochemistry and safety of acrylamide.A review. Journal of Agricultural and Food Chemistry 51, 4504-4526 (2003).
14. Mottram, D.S., Wedzicha, B.L. and Dodson, A.T. Acrylamide is formed in the Maillard reaction. Nature 419, 448-449 (2002).
15. Stadler, R.H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P.A., Robert, M-C. and Riediker, S.Acrylamide from Maillard reaction products. Nature 419, 449-450 (2002).
16. Granvogl, M., Jezussek, M., Koehler, P. and Schieberle, P. Quantitation of 3-aminopropionamide in potatoes - a minor but potent precursor in acrylamide formation. Journal of Agricultural and Food Chemistry 52, 4751-4757 (2004).
17. Claus, A., Weisz, G.M., Schieber, A. and Carle, R. Pyrolytic acrylamide formation from puried wheat gluten and gluten-supplemented wheat bread rolls. Molecular Nutrition and Food Research 50, 87-93 (2006).
18. Hogervorst, J.G., Schouten, L.J., Konings, E.J., Goldbohm, R.A. and van den Brandt, P.A. Aprospective study of dietary acrylamide intake and the risk of endometrial, ovarian, and breast cancer. Cancer Epidemiology, Biomarkers and Prevention 16, 2304-2313 (2007).
19. Wilson, K.M., Mucci, L.A., Rosner, B.A. and Willett, W.C.A Prospective Study on Dietary Acrylamide Intake and the Risk for Breast, Endometrial, and Ovarian Cancers. Cancer Epidemiology, Biomarkers and Prevention 19, 2503-2515 (2010).
20. Mucci, L.M. and Wilson, K.M. Acrylamide intake through diet and human cancer risk. Journal of Agricultural and Food Chemistry 56, 6013-6019 (2008).
21. Claus, A., Schreiter, P., Weber, A., Graeff, S., Herrmann, W., Claupein, W., Schieber, A. and Carle, R. InÀuence of agronomic factors and extraction rate on the acrylamide contents in yeast-leavened breads. Journal of Agricultural and Food Chemistry 54, 8968-8976 (2006).
22. Mustafa, A., Aman, P., Andersson, R. and Kamal-Eldin, A. Analysis of free amino acids in cereal products. Food Chemistry 105, 317-324 (2007).
23. Muttucumaru, N., Halford, N.G., Elmore, J.S., Dodson, A.T., Parry, M., Shewry, P.R. and Mottram, D.S. The formation of high levels of acrylamide during the processing of flour derived from sulfate-deprived wheat. Journal of Agricultural and Food Chemistry 54, 8951- 8955 (2006).
24. Curtis, T.Y., Muttucumaru, N., Shewry, P.R., Parry, M.A., Powers, S.J., Elmore, J.S., Mottram, D.S., Hook, S. and Halford, N.G. Evidence for genetic and environmental effects on free amino acid levels in wheat grain: implications for acrylamide formation during processing. Journal of Agricultural and Food Chemistry 57, 1013–1021 (2009).
25. Curtis, T.Y., Powers, S.J., Balagiannis, D., Elmore, J.S., Mottram, D.S., Parry, M.A.J., Raksegi, M., BedĘ, Z., Shewry, P.R. and Halford, N.G. Free amino acids and sugars in rye grain: implications for acrylamide formation. Journal of Agricultural and Food Chemistry 58, 1959- 1969 (2010).
26. Granvogl, M., Wieser, H., Koehler, P., Von Tucher, S. and Schieberle, P. Influence of sulfur fertilization on the amounts of free amino acids in wheat. Correlation with baking properties as well as with 3-aminopropionamide and acrylamide generation during baking. Journal of Agricultural and Food Chemistry 55, 4271-4277 (2007).
27. Lea, P.J., Sodek, L., Parry, M.A., Shewry, P.R. and Halford, N.G. Asparagine in plants. Annals of Applied Biology 150, 1-26 (2007).
28. Shewry, P.R., Zhao, F-J., Gowa, G.B., Hawkins, N.D., Ward, J.L., Beale, M.H., Halford, N.G., Parry, M.A.J. and Abécassis, J. Sulphur nutrition differentially affects the distribution of asparagine in wheat grain. Journal of Cereal Science 50, 407- 409 (2009).
29. Zhao, F.J., Hawkesford, M.J. and McGrath, S.P. Sulphur assimilation and effects on yield and quality of wheat. Journal of Cereal Science, 30, 1-17 (1999).
30. Taeymans, D., Wood, J., Ashby, P., Blank, I., Studer, A., Stadler, R.H., Gonde, P., Van Eijck, P., Lalljie, S., Lingnert, H., Lindblom, M., Matissek, R., Muller, D., Tallmadge, D., O’Brien, J., Thompson, S., Silvani, D. and Whitmore, T. A review of acrylamide: An industry perspective on research, analysis, formation and control. Critical Reviews in Food Science and Nutrition 44, 323-347 (2004).
31. Amrein, T.M., Bachmann, S., Noti, A., Biedermann, M., Barbosa, M.F., Biedermann-Brem, S., Grob, K., Keiser, A., Realini, P., Escher, F. and Amadò, R. Potential of acrylamide formation, sugars, and free asparagine in potatoes: A comparison of cultivars and farming systems. Journal of Agricultural and Food Chemistry 51, 5556-5560 (2003).
32. Becalski, A., Lau, B.P-Y., Lewis, D., Seaman, S.W., Hayward, S., Sahagian, M., Ramesh, M. and Leclerc, Y. Acrylamide in French fries: Influence of free amino acids and sugars. Journal of Agricultural and Food Chemistry 52, 3801- 3806 (2004).
33. Shepherd, L.V.T., Bradshaw, J.E., Dale, M.F.B., McNicol, J.W., Pont, S.D.A., Mottram, D.S. and Davies, H.V. Variation in acrylamide producing potential in potato: Segregation of the trait in a breeding population. Food Chemistry 123, 568-573 (2010).
34. Elmore, J.S., Mottram, D.S., Muttucumaru, N., Dodson, A.T., Parry, M.A.J. and Halford, N.G. Changes in free amino acids and sugars in potatoes due to sulfate fertilization and the effect on acrylamide formation. Journal of Agricultural and Food Chemistry 55, 5363-5366 (2007).
35. Hey, S.J., Byrne, E. and Halford, N.G. The interface between metabolic and stress signalling. Annals of Botany 105, 197-203 (2010).
36. Shewry, P.R. Wheat. Journal of Experimental Botany 60, 1537-1553. (2009).
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Published
2013-01-15
How to Cite
Kudiyarova, Z., Lesova, Z., Curtis, T., Muttucumaru, N., Postles, J., & Halford, N. G. (2013). Food Chemistry: a Kazakhstan Perspective on the Maillard Reaction and Acrylamide Formation in Common Foods. Eurasian Chemico-Technological Journal, 15(1), 67–75. https://doi.org/10.18321/ectj142
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