Abstract:
Heat treatment can lead to the formation of some undesirable and toxic compound in foods which is known as acrylamide. The presence of acrylamide in a variety of foods poses a major challenge to the food industry as it has negative and toxic effects on humans. Basically, it is non-volatile, colorless, and water-soluble crystalline solid. It is a neurotoxin and potentially dangerous mixture in foods formed upon frying, baking, microwaving, steamed, broiling, grilling, toasting and roasting but not formed in boiled and pouched products. When foods such as sandwiches, potato chips, French fries, chicken, chicken nuggets etc are heated to high temperatures acrylamide is formed as a moderate byproduct of the maillard reaction, mainly through reducing sugar like glucose and amino acids. Excessive use of this poisonous monomer has adverse effects on human health which leading to various diseases including cancer in many organ sites (kidney, urinary bladder, large bowl, esophagus, breast, larynx and oral cavity), coronary heart disease (CHD), hypertension and diabetes. Different types of food contains higher amount of acrylamide when heated at certain temperature so, our focus is that to test the foods at different temperatures and observe the temperature at which the formation of acrylamide is higher that make the food toxic. In this regard, HPLC-UPLC-LC/MS method will be employed to find the effect of frying on acrylamide concentration in fast foods. In this regard, HPLC-UPLC-LC/MS method will be employed to find the effect of frying on acrylamide concentration in fast foods. The findings of this research hold great promise for the development of eco-friendly and sustainable strategies to enhance the food quality. Further investigations will focus on to reduce the formation of acrylamide in different variety of foods.
Page(s):
207-207
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023