Lupăescu Ancuţa-Veronica, Oroian Mircea
Faculty of Medicine and Biological Sciences, "Ştefan cel Mare" University of Suceava, 13th University Street, Suceava 720229, Romania.
Suceava-Botoșani Regional Innovative Bioeconomy Cluster Association, Suceava 720229, Romania.
Food Chem X. 2025 May 27;28:102593. doi: 10.1016/j.fochx.2025.102593. eCollection 2025 May.
Acrylamide, a water-soluble compound formed naturally in foods during high-temperature cooking, poses significant health risks due to its carcinogenic and neurotoxic effects. This review offers a comprehensive analysis of advanced detection methods and mitigation strategies, underscoring how detection sensitivity influences the evaluation and optimization of acrylamide reduction strategies. Advanced chromatographic techniques, such as LC-MS/MS and GC-MS, enable trace-level quantification of acrylamide and serve as essential tools for validating the efficacy of mitigation strategies, including enzymatic, fermentation-based, and antioxidant treatments. Additionally, emerging biotechnological approaches, including engineered enzymes, probiotic detoxification, and nanostructured hydrocolloid systems, are discussed for their potential to minimize acrylamide while preserving sensory attributes. Limitations in current methodologies, including variability across food matrices and scalability challenges, are critically assessed. This study highlights recent progress in chromatographic methods for acrylamide detection and explores mitigation strategies to reduce its levels in heat-treated foods, emphasizing the importance of continued research in food safety.
丙烯酰胺是一种在高温烹饪过程中天然形成于食物中的水溶性化合物，因其致癌和神经毒性作用而带来重大健康风险。本综述对先进的检测方法和缓解策略进行了全面分析，强调了检测灵敏度如何影响丙烯酰胺减少策略的评估和优化。先进的色谱技术，如液相色谱-串联质谱法（LC-MS/MS）和气相色谱-质谱法（GC-MS），能够对丙烯酰胺进行痕量定量，并作为验证缓解策略有效性的重要工具，这些策略包括酶处理、基于发酵的处理和抗氧化处理。此外，还讨论了新兴的生物技术方法，包括工程酶、益生菌解毒和纳米结构水胶体系统，它们在保留感官特性的同时将丙烯酰胺含量降至最低的潜力。对当前方法的局限性进行了严格评估，包括不同食品基质之间的变异性和可扩展性挑战。本研究突出了丙烯酰胺检测色谱方法的最新进展，并探索了降低热处理食品中丙烯酰胺含量的缓解策略，强调了食品安全领域持续研究的重要性。
