Effect of Microwave Heating on the Acrylamide Formation in Foods.
Maillard reactions
acrylamide
food safety
household microwave ovens
microwave heating
microwave processing techniques
Journal
Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009
Informations de publication
Date de publication:
10 Sep 2020
10 Sep 2020
Historique:
received:
03
07
2020
revised:
28
08
2020
accepted:
07
09
2020
entrez:
15
9
2020
pubmed:
16
9
2020
medline:
16
3
2021
Statut:
epublish
Résumé
Acrylamide (AA) is a neurotoxic and carcinogenic substance that has recently been discovered in food. One of the factors affecting its formation is the heat treatment method. This review discusses the microwave heating as one of the methods of thermal food processing and the influence of microwave radiation on the acrylamide formation in food. In addition, conventional and microwave heating were compared, especially the way they affect the AA formation in food. Available studies demonstrate differences in the mechanisms of microwave and conventional heating. These differences may be beneficial or detrimental depending on different processes. The published studies showed that microwave heating at a high power level can cause greater AA formation in products than conventional food heat treatment. The higher content of acrylamide in microwave-heated foods may be due to differences in its formation during microwave heating and conventional methods. At the same time, short exposure to microwaves (during blanching and thawing) at low power may even limit the formation of acrylamide during the final heat treatment. Considering the possible harmful effects of microwave heating on food quality (e.g., intensive formation of acrylamide), further research in this direction should be carried out.
Identifiants
pubmed: 32927728
pii: molecules25184140
doi: 10.3390/molecules25184140
pmc: PMC7570677
pii:
doi:
Substances chimiques
Acrylamide
20R035KLCI
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : Minister of Science and Higher Education in Poland
ID : program entitled "Regional Initiative of Excellence" for the years 2019-2022, Project No. 010/RID/2018/19
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