THE EFFECT OF ADDING DIFFERENT ADDITIVES ON ACRYLAMIDE CONTENT AND ANTIOXIDANT ACTIVITY OF INNOVATIVE FUNCTIONAL CEREAL PRODUCTS

Alija, Durim and Xhabiri, Gafur and Otma Baah, Rose and ZIBERI, Eljesa and STOJANOVSKA, Tanja and Miftari, Hava and Luma, Rejhana (2024) THE EFFECT OF ADDING DIFFERENT ADDITIVES ON ACRYLAMIDE CONTENT AND ANTIOXIDANT ACTIVITY OF INNOVATIVE FUNCTIONAL CEREAL PRODUCTS. IJFTN International Journal of Food Technology and Nutrition, 7 (13-14). pp. 26-34. ISSN 2671-3071

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Abstract

Acrylamide (AA) is a chemical pollutant that naturally forms in starchy food products during high-temperature cooking, including frying, baking, and industrial processing, at +120°C and low humidity. The main chemical process that causes this is the Maillard reaction, the same reaction that "browns" food and affects its taste. AA is formed from sugars and amino acids (mainly one called asparagine ASN) that are naturally present in many foods. AA is found in crisps, chips, bread, biscuits and coffee. (Nematollahi et al., 2020). The health impact of acrylamide has been the subject of concern and research for several years. Research on laboratory animals has shown that exposure to high levels of acrylamide can cause a variety of adverse effects, including damage to the nervous system and an increased risk of some types of cancer. It is important to note that these studies often involve the administration of acrylamide at significantly higher doses than are typically found in food (Başaran et al., 2023). Various supplements such as fennel, nigella, pomegranate, wild berries, cumin, black cumin, bamboo leaves and many other supplements have an effect on reducing acrylamide levels, which comes from their antioxidant activity (Al-Ansi et al., 2019; Ashkezari & Salehifar, 2019; Borczak et al., 2022; Abdel-Shafi Abdel-Samie et al., 2011; Li et al., 2012). Besides impacting the acrylamide level, these supplements have antioxidant activity, antimicrobial activity, immune support, and other health benefits that make products with added ingredients like these functional products.

Item Type:	Article
Uncontrolled Keywords:	acrylamide, additives, antioxidant activity, functional product.
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User:	Unnamed user with email zshi@unite.edu.mk
Date Deposited:	23 Sep 2024 09:01
Last Modified:	23 Sep 2024 09:01
URI:	http://eprints.unite.edu.mk/id/eprint/1668

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