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Risk/benefit evaluation of traditional and novel formulations for snacking: Acrylamide and furfurals as process contaminants

Author:
Mesias, Marta, Delgado-Andrade, Cristina, Morales, Francisco J.
Source:
Subtropical plant science 2019 v.79 pp. 114-121
ISSN:
0889-1575
Subject:
acrylamides, beets, carrots, dough, eating habits, furfural, health promotion, hydroxymethylfurfural, ingredients, legumes, manufacturing, nutrition risk assessment, nutritive value, pseudocereals, roots, snacks
Abstract:
Novel alternatives for snacking contain ingredients such as pseudo-cereals, roots or legumes, which offer health-related benefits to consumers. Alternative technological processes have been introduced within the snack industry that encompass valued sensorial characteristics and improve nutritional quality of the new formulations. However, the impact of the novel formulations on the exposure to process contaminants must also be carefully evaluated. The present study investigated the occurrence of acrylamide, hydroxymethylfurfural (HMF) and furfural in novel formulations and compared this with that seen in traditional snacks. Some novel snacks presented high levels of acrylamide, specifically chips with a potato-based dough (1252–1393 μg/kg) and chips made from other vegetables (carrot chips: 958 μg/kg; beet chips: 908 μg/kg). These samples demonstrated concentrations that exceeded those observed in traditional snacks (44–671 μg/kg). The average values of HMF and furfural in the novel formulations were also significantly higher than traditional ones (approximately 2.5- and 3-fold, respectively). The snack manufacturing industry should consider the nutritional and sensorial improvements gained through the application of alternative technological process or the addition of health-promoting ingredients in the design of innovative snacks. This must be considered alongside toxicological aspects which reduce the content of process contaminants.
Agid:
6359135