New technologies to control the formation of acrylamide in food

Project description

The main goal of the LOWACRI project is the research and development of new strategies and advanced technologies in the fried snack sector in order to minimize and control the formation of acrylamide throughout the production process, and by hence to develop safe and high quality snacks.

Acrylamide is a substance that, in heat-treated foods, becomes a problem of food safety because it is a neurotoxic composition. In research conducted in laboratories, it has been shown to be carcinogenic. This contaminant can be found in foods such as french fries, sliced bread, cereals, cookies, roasted coffee and even in black olives.

Acrylamide molecule

La formación de la Acrilamida se produce de manera "natural" cuando la temperatura del tratamiento en los alimentos supera los 120ºC y el ambiente contiene poca humedad (conocido como "Reacción de Maillard": transformación surgida entre un aminoácido libre y un azúcar reductor). A diferencia del resto, en las aceitunas negras parece que no transcurre a través de esta reacción, sino por algunos péptidos del fruto involucrados en el mecanismo de esta formación cancerígena.

Project framework

MLabs Optronics participates in the Research and Development project entitled "Advanced technologies of minimization and control of acrylamide in safe and quality snacks (LOWACRI)" subsidized by the Center for Industrial Technological Development (CDTI) with support from the Ministry of Economy and Competitiveness and with funding from the European Regional Development Fund (FEDER) (Exp. ICT-20181084).