Progress towards the production of potatoes and cereals with low acrylamide-forming potential

A - Papers appearing in refereed journals

Halford, N. G., Raffan, S. and Oddy, J. 2022. Progress towards the production of potatoes and cereals with low acrylamide-forming potential. Current Opinion in Food Science. p. 100887. https://doi.org/10.1016/j.cofs.2022.100887

AuthorsHalford, N. G., Raffan, S. and Oddy, J.
Abstract

The presence of acrylamide in foods derived from grains, tubers, storage roots, beans and other crop products has become a difficult problem for the food industry. Here we review how acrylamide is formed predominantly from free asparagine and reducing sugars, the relationship between precursor concentration and acrylamide formation, and the challenge of complying with increasingly stringent regulations. Progress made in reducing acrylamide levels in foods is assessed, along with the difficulty of dealing with a raw material that may be highly variable due to plant responses to nutrition, disease and cold storage. The potential for plant breeding and biotechnology to deliver low acrylamide varieties is assessed, in the context of a regulatory landscape covering acrylamide, crop biotechnology and crop protection.

KeywordsAcrylamide; Processing contaminants; Food safety; Plant breeding; Crop biotechnology; Wheat; Potato; Crop management; Cereals; Regulatory compliance
Year of Publication2022
JournalCurrent Opinion in Food Science
Journal citationp. 100887
Digital Object Identifier (DOI)https://doi.org/10.1016/j.cofs.2022.100887
Web address (URL)https://www.sciencedirect.com/science/article/pii/S2214799322000893
Open accessPublished as ‘gold’ (paid) open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeDesigning Future Wheat (DFW) [ISPG]
Field assessment of ultra-low asparagine, low acrylamide, gene edited wheat
Crop management strategies for low asparagine grains to limit acrylamide-forming potential
Publisher's version
Accepted author manuscript
Output statusPublished
Publication dates
Online29 Jun 2022
PublisherElsevier
ISSN2214-7993

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