L’acrylamide dans les aliments et le rôle de la biotechnologie dans sa réduction

Abstract

Acrylamide is a toxic chemical compound that naturally forms in some starchy foods when cooked at high temperatures, such as during frying, roasting, or grilling. Which causes neurotoxic, genotoxic, cancerous, liver, renal, and reproductive effects.To reduce exposure to this harmful substance, biotechnology offers several innovative methods: using enzymes such as L-asparaginase, which hydrolyzes asparagine —, the main starting material for acrylamide—, before cooking; Implement fermentation methods, where yeasts or lactic acid bacteria help reduce levels of acrylamide precursors in food; Developing biosensors based on enzymes, antibodies, or ADN fragments designed to detect and monitor acrylamide concentrations in food products. Experimental results on foods have shown the effectiveness of these technologies, which are still constantly evolving by relying on genetic and nanotechnology engineering as well as artificial intelligence in order to enhance food safety