LOWACRI | New technologies to control the formation of acrylamide in food
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 formation occurs in a "natural" way when the treatment temperature in food exceeds 120ºC and the environment contains little humidity (known as the "Maillard reaction": transformation arising between a free amino acid and a reducing sugar). Unlike the rest, in black olives it seems that it does not pass through this reaction, but through some peptides of the fruit involved in the mechanism of this cancer formation.
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).