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October 15, 2025Agroindustrial scienceOpen Access

Understanding acrylamides in foods: mechanistic insights, exposure risks and technological approaches for reduction

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Review identifies methods to lower acrylamide levels in food, emphasizing the role of the Maillard reaction and asparaginase.

Acrylamide is classified as possibly carcinogenic to humans, arising from thermal food processing methods.
Techniques like asparaginase treatment show potential in reducing acrylamide in foods, particularly potatoes.
Controlling the Maillard reaction is vital for minimizing harmful compound formation during cooking.
Different raw materials require tailored strategies for effective acrylamide reduction, highlighting the complexity of food processing.

Alfaro-Solís et al. (2025) studied this question.

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