Strategies to Reduce Acrylamide Formation During Food Processing Focusing on Cereals, Children and Toddler Consumption: A Review
Francesco Pesce, Valentina Ponzo, Davide Mazzitelli, Paolo Varetto, Simona Bo, I. Sam Saguy
Abstract
The present review highlights recent strategies of mitigating acrylamide generation during food processing, focusing on the mechanism of formation in processed cereals, health risks and legislative framework. Special emphasis is placed on acrylamide content of foods consumed by infants and toddlers. The overall aim is creating a guide for the food industry to put in place strategies addressing the acrylamide mitigation. As processed cereals have a plethora of possibilities (e.g. ingredients, formulation, heat transfer mode, moisture and temperature gradients), there is no single approach for acrylamide mitigation. Consequently, case-by-case evaluation is required. Industrial feasibility and consumers’ acceptance should be also considered.