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Trends in Applied Sciences Research

Year: 2019 | Volume: 14 | Issue: 1 | Page No.: 41-55
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Authors

Rehab Mohamed Ibrahim

Rehab Mohamed Ibrahim

Isis Nawar

Mokhtar Ibrahim Yousef

Mahmoud Ibrahim El-Sayed

Mahmoud Ibrahim El-Sayed

Amal Hassanein

Keywords

Acrylamide has been listed in the list of substances harmful to human health transmitted by processed foods to the body since 2002, the Swedish National Food Service has found an appropriate amount of acrylamide in many thermo-treatment, carbohydrate-rich foods such as potato chips, coffee and bread, after that many studies investigated the causes of acrylamide formation in foods and the critical levels that the consumer should not be exposed. The formation of acrylamide in food depends on the product type, ingredients and cooking method. Acrylamide was found fried potato, hamburger, fried chicken and many other foods. Acrylamide is known as neurotoxic and carcinogenic compound. Many studies investigated the effect of natural antioxidants and lactic acid bacteria (LAB) in reduce the formation of acrylamide during food processing. Lactic acid bacteria were reduced the level of acrylamide in potato chips by fermentation the sugar on the surface of potato before frying. The natural antioxidant also plays an important role in eliminating the harmful effect of acrylamide in the body by increasing the activity of antioxidant enzymes and reduction of free radical level. Therefore, this study focused on acrylamide formation, how to reduce its formation during food preparation and how to face its negative effects on the body by consuming nutritious foods.
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How to cite this article

Rehab Mohamed Ibrahim, Isis Nawar, Mokhtar Ibrahim Yousef, Mahmoud Ibrahim El-Sayed and Amal Hassanein, 2019. Protective Role of Natural Antioxidants Against the Formation and Harmful Effects of Acrylamide in Food. Trends in Applied Sciences Research, 14: 41-55.

URL: https://scialert.net/abstract/?doi=tasr.2019.41.55

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