Alija, Durim and Xhabiri, Gafur and Otma Baah, Rose and Ziberi, Eljesa and Stojanovska, Tanja and Miftari, Hava and Luma, Rejhana (2024) The effect of adding diferent additives on acrylamide content and antioxidant activity of innovative functional cereal products. IJFTN International Journal of Food Technology and Nutrition.
Full text not available from this repository.Abstract
Acrylamide (AA) is a chemical pollutant that naturally forms in starchy food products during high-temperature
cooking, including frying, baking, and industrial processing, at +120°C and low humidity. The main chemical
process that causes this is the Maillard reaction, the same reaction that "browns" food and affects its taste. AA
is formed from sugars and amino acids (mainly one called asparagine ASN) that are naturally present in many
foods. AA is found in crisps, chips, bread, biscuits and coffee. (Nematollahi et al., 2020). The health impact of
acrylamide has been the subject of concern and research for several years. Research on laboratory animals has
shown that exposure to high levels of acrylamide can cause a variety of adverse effects, including damage to
the nervous system and an increased risk of some types of cancer. It is important to note that these studies often
involve the administration of acrylamide at significantly higher doses than are typically found in food (Başaran
et al., 2023). Various supplements such as fennel, nigella, pomegranate, wild berries, cumin, black cumin,
bamboo leaves and many other supplements have an effect on reducing acrylamide levels, which comes from
their antioxidant activity (Al-Ansi et al., 2019; Ashkezari & Salehifar, 2019; Borczak et al., 2022; Abdel-Shafi
Abdel-Samie et al., 2011; Li et al., 2012). Besides impacting the acrylamide level, these supplements have
antioxidant activity, antimicrobial activity, immune support, and other health benefits that make products with
added ingredients like these functional products.
Keywords: acrylamide, additives, antioxidant activity, functional product.
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Mr Jordan Martinovski |
| Date Deposited: | 20 Feb 2025 10:54 |
| Last Modified: | 20 Feb 2025 10:54 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/10754 |
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