Reducing Acrylamide Exposure: A Review of the Application of Sulfur-Containing Compounds - A Caribbean Outlook

Main Article Content

Dahryn A. Augustine
Grace-Anne Bent

Abstract

Acrylamide, a known neurotoxin, reproductive toxin, genotoxin, probable carcinogen, hepatotoxin, and immunotoxin, has sparked intense curiosity due to its prominent presence in thermally processed, carbohydrate-rich foods. Acrylamide formation occurs via the Maillard reaction at temperatures ≥100ºC. Thorough investigations on acrylamide mitigation through the application of sulfur-containing compounds to raw materials, and during food processing have been conducted. Although prominent results in acrylamide reduction have been observed, limitations are considered. These limitations involve the social and economic challenges of a population, such as the Caribbean. This study seeks to answer just how effective the application of sulfur-containing compounds is in reducing acrylamide exposure, especially when this applies to a developing region.

Keywords:
Acrylamide, potato, wheat, asparagine, sulfur-containing compounds

Article Details

How to Cite
Augustine, D., & Bent, G.-A. (2019). Reducing Acrylamide Exposure: A Review of the Application of Sulfur-Containing Compounds - A Caribbean Outlook. European Journal of Nutrition & Food Safety, 9(3), 192-209. https://doi.org/10.9734/ejnfs/2019/v9i330058
Section
Review Article

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