ReviewFood chemistry: X2025
Advancements and obstacles in acrylamide detection and mitigation in food products.
Review in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
3 citing papers in PubMed.
- Processing-Dependent Acrylamide Formation in French Fries: Optimisation of QuEChERS-Based Extraction and HPLC-PDA Determination.Molecules (Basel, Switzerland) · 2026Article
- Acrylamide Determination in Infant Formulas: A New Extraction Method.Molecules (Basel, Switzerland) · 2025Article
- Flavour formation in the coffee substitute 'lupin coffee' related to the formation of acrylamide.Food chemistry: X · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Acrylamide, a water-soluble compound formed naturally in foods during high-temperature cooking, poses significant health risks due to its carcinogenic and neurotoxic effects. This review offers a comprehensive analysis of advanced detection methods and mitigation strategies, underscoring how detection sensitivity influences the evaluation and optimization of acrylamide reduction strategies. Advanced chromatographic techniques, such as LC-MS/MS and GC-MS, enable trace-level quantification of acrylamide and serve as essential tools for validating the efficacy of mitigation strategies, including enzymatic, fermentation-based, and antioxidant treatments. Additionally, emerging biotechnological approaches, including engineered enzymes, probiotic detoxification, and nanostructured hydrocolloid systems, are discussed for their potential to minimize acrylamide while preserving sensory attributes. Limitations in current methodologies, including variability across food matrices and scalability challenges, are critically assessed. This study highlights recent progress in chromatographic methods for acrylamide detection and explores mitigation strategies to reduce its levels in heat-treated foods, emphasizing the importance of continued research in food safety.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.