ReviewToxicology reports2024
Strategies to reduce neurotoxic acrylamide in biscuits, a systematic review.
Review in Toxicology reports, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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8 authors.
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Abstract
In this systematic review, considering the wide consumption of biscuits, the research that has been designed so far to reduce acrylamide in biscuits is discussed. Some methods were the use of antioxidants, some food additives, optimization of baking methods, suppression of acrolein production, and suppression of Maillard reaction. The advantages and disadvantages of each of these methods are discussed in this systematic review. The most important possible mechanism in the formation of acrylamide is the Maillard reaction.The greatest influence of the intervention effects was seen in the studies in which the Maillard reaction was suppressed. In some studies, this efficiency was observed above 90 %. It has also been observed in some studies that acrylamide is significantly reduced by using some antioxidants in the biscuit formulation. In this condition, a decrease in the amount of acrylamide was observed in the range of 50-90 % depending on the type of antioxidant. In this regard, the greatest reduction effect was reported with the use of tropical fruits and bamboo leaves in the formulation of biscuits.
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