Zuzana Ciesarová

ACRYLAMIDE-FREE FOODS: A CHALLENGE AND EXPERIENCE

Zuzana Ciesarová

National Agricultural and Food Centre, Food Research Institute in Bratislava, Priemyselná 4, 824 75 Bratislava, Slovak Republic
zuzana.ciesarova@nppc.sk

Acrylamide has been in the spotlights of food scientists, technologists and food safety institutions for the last 20 years since its first recognition in heat-treated foods in 2002. The elimination of acrylamide from foods is desirable due to its potential carcinogenicity as well as other toxicological properties that significantly reduced its margin of exposure (MoE = 300 for average adults / 120 for toddlers) indicated a concern for public health [1]. The identification of the main precursors and the elucidation of the mechanism of its formation have made it possible to offer a number of options how to reduce acrylamide content [2], although its complete elimination is not possible, as heat treatment is essential for both industrial and domestic preparation of processed foods. However, most of these tools have detrimental effects on the sensory quality and consumer acceptance of such processed foods. Of the tools offered, enzymatic pre-treatment of the raw material with asparaginase before baking/roasting makes it possible to reduce the acrylamide content without significantly affecting the sensory properties. Our experience with the application of asparaginase in cereal based [3] and fruit-based products is a good example of how to reduce acrylamide to an extent that meets the benchmark levels set out in European Regulation No 2017/2158 [4] (maximum levels are currently under discussion).

Acknowledgments

This contribution was supported by the Operational program Integrated Infrastructure within the project: Demand-driven research for the sustainable and innovative foods, Drive4SIFood, 313011V336 (313V33600010), cofinanced by the European Regional Development Fund as well as by the projects APVV-17-0212 “Bioactive compounds of sea-buckthorn and its application in functional foods”.

References

[1]  EFSA CONTAM Panel, 2015. EFSA Journal 2015;13(6):4104, 321 pp.

[2]  FoodDrinkEurope: Acrylamide Toolbox 2019. https://lnk.sk/vdy2.

[3]  Z. Ciesarová, J. Murín, K. Kukurová, V. Jelemenská, European Patent Bulletin, 28 (2021) 221-222.

[4]  Commission Regulation (EU) 2017/2158. OJ L 304, 21.11.2017, p. 24–44.


Zuzana Ciesarová

CV: narodená v r. 1964 v Spišskej Novej Vsi, Slovensko. Inžinierske štúdium (1987), PhD. (1996) v odbore Kvasná chémia a technológia, obe na Fakulte chemickej a potravinárskej technológie STU (FCHPT STU) v Bratislave. V r. 2004 pobyt na Michigan State University, USA. Pracovné aktivity: 1995-2003 FCHPT STU, od r. 2003 doteraz Výskumný ústav potravinársky NPPC v Bratislave. Výskum: špecialistka v odbore bezpečnosť a kvalita potravín, expertka na výskyt akrylamidu v potravinách, poradenstvo, výskum a vývoj funkčných potravín. Koordinátorka a riešiteľka viac než 25 medzinárodných a národných výskumných projektov. Cena za najlepšiu inováciu na Slovensku v r. 2020. Bibliografia: pôvodca 1 patentu, 5 úžitkových vzorov, 1 európskej prihlášky patentu, autorka 1 monografie, 4 kapitol v monografiách, autorka a spoluautorka 61 vedeckých článkov (Scopus) s ohlasom 931 citácií, viac než 100 príspevkov na konferenciách vrátane pozvaných prednášok, h-index 17. Ďalšie aktivity: vedenie bakalárskych, diplomových a doktorandských prác; reprezentantka Slovenska v EuChemS (Food Chemistry Division); podpredsedníčka Rady MVTS APVV; členka redakčnej rady Polish Journal of Food and Nutrition Sciences; členka odborných a štátnicových komisií; členka Vedeckej rady ÚMB SAV; hodnotiteľka medzinárodných a národných výskumných projektov a vedeckých rukopisov.

Zuzana Ciesarová

CV: born in 1964 in Spišská Nová Ves, Slovakia. Graduated in 1987, Ph.D. in 1996, both from the Faculty of Chemical and Food Technology of the Slovak University of Technology (FCHPT STU) in Bratislava in the field of Fermentation Chemistry and Technology. In 2004, a short course of Food Safety and Modern Methods of Food Treatment at the Michigan State University, USA. Work activities: In 1995-2003, Researcher at FCHPT STU in Bratislava; since 2003 so far, Senior Researcher at the Food Research Institute of the National Agricultural and Food Centre (NPPC) in Bratislava. Research: specialist in the field of food safety and quality; expert and consultant on the presence of acrylamide in food; research and development of functional foods. Coordinator, team leader and researcher of more than 25 international and national research projects. Award for the best innovation in Slovakia in 2020. Bibliography: Inventor of 1 patent, 5 utility models, 1 European patent application, author and co-author of 1 monograph, 4 chapters in monographs, 61 scientific articles (Scopus) with 931 citations, more than 100 conference contributions including invited lectures, h-index 17. Other activities: supervisor of bachelor´s, diploma and doctoral theses; representative of Slovakia in EuChemS; vice-president of the Council for International Cooperation of the Slovak Research and Development Agency; member of the Editorial/Advisory Boards; member of expert and graduation commissions; member of the Scientific Board of IMB SAS; evaluator of research projects; reviewer of scientific manuscripts.

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