Akrilamid; Toksisitesi, Azaltma Teknikleri ve Analiz Yöntemleri

Year 2018, Issue: 20, 12 - 21, 02.08.2018

Banu Akgün Muhammet Arıcı

Abstract

İsveç'li bilim adamlarının 2002
yılında ısıl işleme maruz kalan patates kızartması, ekmek, bisküvi gibi nişastalı
gıdalarda potansiyel bir karsinojen olan akrilamid bulgusuna rastladıklarını
açıklaması, gıda endüstrisinde büyük bir endişeye sebep olmuştur. Akabinde, uzmanlar
gıdalarda akrilamid oluşumunu azaltmaya yönelik araştırmalara yoğunlaşmaya
başlamışlardır. Pişirilen gıdalardaki akrilamid oluşumunu azaltmak için çeşitli
stratejiler olsa da uygulanan yöntemlerin çoğu Maillard reaksiyonlarının
azaltılmasını veya engellenmesini hedeflemektedir. Bu tür çalışmalarda, gıdalardaki
akrilamid seviyesi azaltılırken ürünün lezzet ve görünüm özelliklerini korumak
ve yeni riskler oluşturmamak önemlidir. Bu derlemede, akrilamidin toksisitesi, akrilamid
oluşumunu azaltma stratejileri ve akrilamid analiz yöntemleri hakkında bilgiler
verilecek ve ardından gıdalarda akrilamid seviyesini azaltmak için yapılmış güncel
çalışmaların sonuçlarına değinilecektir.

Keywords

Akrilamid, Toksisite, Azaltma Stratejileri, Analiz Yöntemleri

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