Reducing dietary acrylamide exposure from wheat products through crop management and imaging

A - Papers appearing in refereed journals

Oddy, J., Addy, J., Mead, A., Hall, C., Mackay, C., Ashfield, T., Mcdiarmid, F., Curtis, T. Y., Raffan, S., Wilkinson, M. D., Elmore, J. S., Cryer, N., Moreira de Almeida, I. and Halford, N. G. 2023. Reducing dietary acrylamide exposure from wheat products through crop management and imaging. Journal of Agricultural and Food Chemistry - JAFC. 71 (7), pp. 3403-3413. https://doi.org/10.1021/acs.jafc.2c07208

AuthorsOddy, J., Addy, J., Mead, A., Hall, C., Mackay, C., Ashfield, T., Mcdiarmid, F., Curtis, T. Y., Raffan, S., Wilkinson, M. D., Elmore, J. S., Cryer, N., Moreira de Almeida, I. and Halford, N. G.
Abstract

The nutritional safety of wheat-based food products is compromised by the presence of the processing contaminant acrylamide. Reduction of the key acrylamide precursor, free (soluble, non-protein) asparagine, in wheat grain can be achieved through crop management strategies, but such strategies have not been fully developed. We ran two field trials with 12 soft (biscuit) wheat varieties and different nitrogen, sulphur, potassium, and phosphorus fertilizer combinations. Our results indicated that a nitrogen to sulphur ratio of 10:1 kg/ha was sufficient to prevent large increases in free asparagine, whereas withholding potassium or phosphorus alone did not cause increases in free asparagine when sulphur was applied. Multispectral measurements of plants in the field were able to predict the free asparagine content of grain with an accuracy of 71 % whilst a combination of multispectral, fluorescence, and morphological measurements of seeds could distinguish high free asparagine grain from low free asparagine grain with an accuracy of 86 %. The acrylamide content of biscuits correlated strongly with free asparagine content and with color measurements, indicating that agronomic strategies to decrease free asparagine would be effective and that quality control checks based on product color could eliminate high acrylamide biscuit products.

KeywordsAcrylamide; Asparagine; Biscuits; Food safety; Multispectral imaging; Nitrogen; Phosphorus; Potassium; Sulphur; Wheat
Year of Publication2023
JournalJournal of Agricultural and Food Chemistry - JAFC
Journal citation71 (7), pp. 3403-3413
Digital Object Identifier (DOI)https://doi.org/10.1021/acs.jafc.2c07208
Web address (URL)https://pubs.acs.org/doi/full/10.1021/acs.jafc.2c07208
Open accessPublished as ‘gold’ (paid) open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeCrop management strategies for low asparagine grains to limit acrylamide-forming potential
Designing Future Wheat (DFW) [ISPG]
Field assessment of ultra-low asparagine, low acrylamide, gene edited wheat
Output statusPublished
Publication dates
Online06 Feb 2023
Publication process dates
Accepted30 Dec 2022
PublisherAmerican Chemical Society (ACS)
ISSN0021-8561

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