Birlouez-Aragon I, Morales F, Fogliano V, Pain J-P
AgroParisTech, Spectralys Innovation, Biocitech, 102, avenue Gaston-Roussel, 93230 Romainville, France.
Pathol Biol (Paris). 2010 Jun;58(3):232-8. doi: 10.1016/j.patbio.2009.09.015. Epub 2009 Nov 10.
The recent discovery of the presence of variable amounts of the carcinogenic compound acrylamide in a wide range of severely heat-treated food products, such as fried potatoes, biscuits, bread and coffee or malt, as a result of the heat process, has induced an important research in the area of the Maillard reaction in food. The interaction between a specific food composition and the heat process applied results in the development of complex oxidation and glycation reactions, which give rise to a mixture of flavoured compounds and possible neoformed contaminants (NFC). Recommendations by the European Commission aim at monitoring the content of major NFC, such as acrylamide and furan, in a list of food products commercialized in Europe. On the other hand, the Commission for European Normalization (CEN) has created recently a new workgroup (WG13) responsible for normalization of analytical method for NFC assessment. The European collective research ICARE was carried out to identify the possible health consequences of the ingestion of heat-treated products, characterize the reaction kinetics leading to NFC and evaluate some mitigation procedures proposed by the CIAA toolbox, and finally develop a simple, rapid and non destructive control method based on fluorescence acquisition on the crushed food products and chemometric analysis of the spectral information. This paper summarizes the objectives and essential results obtained in the scope of the project, highlighting the need for evaluating the distribution of NFC in food products commercialized in Europe, as well as the impact of the food formula/recipe and process on Maillard derived NFC food levels. The potential of the Fluoralys sensor regarding its ability to control food contamination with NFC is presented. A decrease in NFC concentration of heat processed food should allow significantly limiting the exposure of populations to NFC and consequently the potential related health risk.
最近发现，由于加热过程，在多种经过高温处理的食品中存在数量不等的致癌化合物丙烯酰胺，如炸土豆、饼干、面包、咖啡或麦芽等，这引发了食品中美拉德反应领域的重要研究。特定的食品成分与所采用的加热过程之间的相互作用会引发复杂的氧化和糖化反应，从而产生一系列风味化合物以及可能的新形成污染物（NFC）。欧盟委员会的建议旨在监测欧洲市场上一系列食品中主要NFC（如丙烯酰胺和呋喃）的含量。另一方面，欧洲标准化委员会（CEN）最近成立了一个新的工作组（WG13），负责NFC评估分析方法的标准化。开展了欧洲联合研究项目ICARE，以确定摄入热处理产品可能产生的健康后果，表征导致NFC形成的反应动力学，并评估食品饮料工业联盟（CIAA）工具箱提出的一些缓解措施，最后基于对粉碎食品的荧光采集和光谱信息的化学计量分析，开发一种简单、快速且无损的控制方法。本文总结了该项目范围内获得的目标和重要成果，强调了评估欧洲市场上商业化食品中NFC分布的必要性，以及食品配方/食谱和加工过程对美拉德衍生NFC食品水平的影响。介绍了Fluoralys传感器在控制食品中NFC污染方面的潜力。降低热处理食品中NFC的浓度应能显著减少人群接触NFC的机会，从而降低潜在的相关健康风险。
