Acrylamide: Content in Snack Foods, Its Risk Assessment in Taiwan, and Formation versus Disappearance in Pseudo Food Model Systems
Date Issued
2009
Date
2009
Author(s)
Cheng, Wei-Chih
Abstract
This study includes two parts: (1) acrylamide (AA) content in snack foods including its risk assessment in Taiwan and (2) formation versus disappearance in pseudo food model systems. n the first study, AA contents in 294 snack foods were analyzed by GC/MS. The highest levels of average AA content was found in root-based snack foods followed by cereals-based snack foods. Rice-based and seafood-based snack foods contained the least AA < 50 μg/kg. The AA exposure from snack foods estimated by Monte Carlo simulation analysis in stratified age groups (6-65 years and over) were higher in children and female population. Risk of neurotoxicity seems unlikely. However, the additional cancer risk might not be negligible.n the secondary study, the AA, reducing sugar and asparagine (Asn) contents were analyzed by a pseudo food model system, which the reactant was filled in a closed reactor and heated at 120-180℃ for 0-20 minutes in a gas chromatography oven. The reactant was starch paste, prepared by purified Kennebec potato starch, to mix with glucose (Glc) and Asn solution. The results showed the formation of AA was increased linearly and gradually disappeared during high temperature (160℃ and 180℃) heating for a long time (>15 min). AA will disappear through evaporation and polymerization. Potato starch would be hydrolyzed into Glc, which upon interconversion to fructose and mannose during heating, would participate in the Maillard reaction and AA formation. Mass balance calculation indicates that AA formation represents only a small proportion, less than 1%.
Subjects
acrylamide
snack foods
intake assessment
Monte Carlo simulation
risk assessment
polyacrylamide
formation
disappearance
potato starch
polymerization
vaporization
SDGs
Type
thesis
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