Research Information System
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.251, no.5, pp.1-20, 2025 (SCI-Expanded)
Acrylamide is a compound formed during the heat processing of carbohydrate-rich foods as a result of the Maillard reaction, and it poses significant health risks. It is classified as a potential carcinogen and neurotoxic agent, with long-term dietary intake raising serious public health concerns. As acrylamide is commonly found in a variety of processed foods, the development of specific and effective mitigation strategies is crucial to protect public health and meet regulatory requirements. Enzymatic methods, natural additives, and novel technologies have gained prominence in reducing acrylamide levels in cereals. The enzyme asparaginase prevents acrylamide formation by converting asparagine into aspartic acid before the Maillard reaction begins, while glucose oxidase inhibits acrylamide production by lowering glucose levels. Studies have shown that these enzymatic treatments provide effective and industry-compatible solutions with minimal sensory alterations. Certain natural additives, such as rosemary and green tea extracts, achieve similar effects by inhibiting the Maillard reaction or neutralizing free radicals. Innovative technologies, including microwave heating, radio frequency application, vacuum baking, infrared heating, and ultrasound, have demonstrated success in reducing acrylamide—provided that their use is carefully controlled to minimize impacts on sensory quality. Advances in food processing technologies continue to enhance the efficiency and scalability of these approaches. However, most studies have evaluated these strategies in isolation, with limited assessment of the economic feasibility and sensory impacts of integrated approaches. This review provides a comprehensive analysis of enzymatic, additive-based, and technological acrylamide mitigation strategies, focusing not only on their mechanisms of action but also on practical aspects such as industrial applicability, economic considerations, and sensory effects. The aim is to offer practical insights to guide future research and assist food producers in selecting the most suitable combination of strategies for acrylamide reduction. Future studies should focus on optimizing multi-strategy mitigation techniques and evaluating potential trade-offs in large-scale applications.