Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos, Rua Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil; Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso (IFMT), Rua Juliano da Costa Marques, s/n, Bela Vista, 78360-900 Cuiabá, MT, Brazil.
Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos, Rua Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil.
Food Res Int. 2024 Oct;194:114931. doi: 10.1016/j.foodres.2024.114931. Epub 2024 Aug 15.
The snack food market has been changing to keep up with the growing demand for healthier products and, as a result, alternative products to traditional potato chips have been emerging to provide health-related benefits. Extrusion, frying, and baking are the main techniques used worldwide in the processing of snacks and are among the main reasons for the formation of toxic compounds induced by heat, such as acrylamide. This contaminant is formed during thermal processing in foods heated at high temperatures and rich in carbohydrates. Processed potato-based products have been pointed out as the main contributors to acrylamide dietary exposure. Many studies have been conducted on potato chips since the discovery of this contaminant in foods and research on the formation of acrylamide in snacks from other vegetables has begun to be conducted more recently. Thus, this review aims to present a detailed discussion on the occurrence of acrylamide in alternative vegetable snacks that are consumed as being healthier and to address relevant questions about the effectiveness of mitigation strategies that have been developed for these products. Through this research, it was observed that, depending on the vegetable, the levels of this contaminant can be quite variable. Alternative snacks, such as sweet potato, carrot and beetroot may also contain high levels of acrylamide and need to be monitored even more closely than potatoes snacks, as less information is available on these food products. Furthermore, various pretreatments (e.g. bleaching, immersion in solutions containing chemical substances) and processing conditions (heating methods, time, temperature) can reduce the formation of acrylamide (54-99 %) in alternative vegetable snacks.
休闲食品市场一直在变化，以满足人们对更健康产品不断增长的需求，因此，出现了一些替代传统薯片的产品，以提供与健康相关的益处。挤压、油炸和烘焙是全球范围内用于加工休闲食品的主要技术，也是由热诱导形成有毒化合物（如丙烯酰胺）的主要原因之一。这种污染物是在高温和富含碳水化合物的食品热处理过程中形成的。加工土豆制品已被指出是导致丙烯酰胺饮食暴露的主要因素。自从在食品中发现这种污染物以来，已经对薯片进行了许多研究，并且最近开始对其他蔬菜制成的休闲食品中的丙烯酰胺形成进行研究。因此，本综述旨在详细讨论替代蔬菜休闲食品中丙烯酰胺的发生情况，并针对这些产品开发的缓解策略的有效性提出相关问题。通过这项研究，观察到根据蔬菜的不同，这种污染物的含量可能会有很大的差异。替代零食，如红薯、胡萝卜和甜菜，也可能含有高水平的丙烯酰胺，需要比土豆零食更密切地监测，因为关于这些食品的信息较少。此外，各种预处理（例如漂白、浸泡在含有化学物质的溶液中）和加工条件（加热方法、时间、温度）可以降低替代蔬菜零食中丙烯酰胺的形成（54-99%）。
