Effects of different roasting methods on formation of acrylamide in pistachio.

Drying and roasting are conventional processes in the nut industry. However, roasting as an important procedure in nuts manufacturing may cause some physicochemical changes in nuts. Acrylamide is one of these chemical compounds that is formed due to the roasting process. Acrylamide is known as a neurotoxicant, carcinogen, and reproductive toxicant. In this study, raw […]

Monitoring of acrylamide carcinogen in selected heat-treated foods from Saudi Arabia.

The present study reports the outcomes of assessment on acrylamide levels in selected heat-treated foods of diverse brands and origins from Saudi Arabia. In chips, acrylamide level was detected from 28 to 954 µg/kg, sample 7 (salted) contained higher amount (954 μg/kg) whereas, sample 8 (labneh and mint) comparatively produced lower amount (28 μg/kg). Nuts and dried fruits […]

Effects of the Maillard Reaction on the Immunoreactivity of Amandin in Food Matrices

Amandin is the major storage protein and allergen in almond seeds. Foods, containing almonds, subjected to thermal processing typically experience Maillard browning reaction. The resulting destruction of amino groups, protein glycation, and/or denaturation may alter amandin immunoreactivity. Amandin immunoreactivity of variously processed almond containing foods was therefore the focus of the current investigation. Commercial and […]

Maillard Reaction and Caramelization during Hazelnut Roasting: A multiresponse kinetic study

A comprehensive kinetic model indicating the elementary steps of Maillard reaction and caramelization during hazelnut roasting was proposed based on a multi-response kinetic modeling approach. Changes in the concentrations of sucrose, fructose, glucose, amino acids, 3-deoxyglucosone, 1-deoxyglucosone, 3,4-dideoxyglucosone, glyoxal, methylglyoxal, dimethylglyoxal, and 5-hydroxymethylfurfural were examined in hazelnuts during roasting at 150, 160 and 170°C for […]

Determination of acrylamide in dried fruits and edible seeds using QuEChERS extraction and LC separation with MS detection.

Acrylamide is a carcinogenic and neurotoxic process contaminant that is generated from food components during heat treatment, while it is absent in raw foodstuffs. Its level in food arouses great concern. A method for acrylamide extraction and determination in dried fruits (dried prunes and raisins) and edible seeds (almonds, hazelnuts, peanuts, pine nuts, pistachios, and […]

Acrylamide Formation in Almonds (Prunus dulcis): Influences of Roasting Time and Temperature; Precursors; Varietal Selection; and Storage

Acrylamide is a probable human carcinogen that is found in many roasted and baked foods. This paper describes two sensitive and reliable LC-(ESI)MS/MS methods for the analysis of (1) acrylamide and (2) common acrylamide precursors (i.e.; glucose; fructose; asparagine; and glutamine) in raw and roasted almonds. These methods were used to evaluate the impact of […]

Investigation of the roasting conditions with minimal acrylamide generation in tropical almond (Terminalia catappa) nuts by response surface methodology

Considering the importance of acrylamide in heated foods; a study was conducted to find optimum conditions for roasting that will produce minimal acrylamide concentration in tropical almond nuts. The data obtained were analysed using response surface methodology. The results revealed that the most significant (P < 0.05) roasting conditions that affect the acrylamide concentration were […]