Strategies to Reduce Acrylamide Formation During Food Processing Focusing on Cereals, Children and Toddler Consumption: A Review

Francesco Pesce, Valentina Ponzo*, Davide Mazzitelli, Paolo Varetto, Simona Bo, I. Sam Saguy

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

8 Scopus citations

Abstract

The present review highlights recent strategies of mitigating acrylamide generation during food processing, focusing on the mechanism of formation in processed cereals, health risks and legislative framework. Special emphasis is placed on acrylamide content of foods consumed by infants and toddlers. The overall aim is creating a guide for the food industry to put in place strategies addressing the acrylamide mitigation. As processed cereals have a plethora of possibilities (e.g. ingredients, formulation, heat transfer mode, moisture and temperature gradients), there is no single approach for acrylamide mitigation. Consequently, case-by-case evaluation is required. Industrial feasibility and consumers’ acceptance should be also considered.

Original languageEnglish
Pages (from-to)185-211
Number of pages27
JournalFood Reviews International
Volume40
Issue number1
DOIs
StatePublished - 2024

Bibliographical note

Publisher Copyright:
© 2023 Taylor & Francis.

Keywords

  • Acrylamide
  • asparaginase
  • asparagine
  • cereals
  • mitigation

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