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Reduction of acrylamide formation in bread and fried potato products using probiotic microorganisms: a systematic review and dose–response meta-analysis

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Abstract

Acrylamide is a carcinogen found in heat-treated food products that cause neurotoxicity and major genetic damage. The present systematic review and meta-analysis aimed to elucidate probiotic microorganisms' efficiency for reducing acrylamide in high-risk foods, including bread and fried potato products. A systematic search was performed in Scopus, Google Scholar, Web of Science, and PubMed, from inception until January 2021. The experimental studies the reduction of acrylamide formation in bread and fried potato products using probiotic microorganisms included in this review. The extracted information was analyzed in two subgroups from fifteen studies with 41 strains of bacteria and yeast. The results indicated that probiotic microorganism strains significantly diminished acrylamide by 38.33% (CI 32.95%, 43.71%) in bread and 63.87% (CI 53.16%, 74.58%) in fried potato. Most studies were assessed using different probiotics strains, especially lactic acid bacteria (63.41%) in sourdough for bread making. Considering strain-specific potential of probiotics in binding with acrylamide the rank order of strain was Saccharomyces (82%), > Lactobacillus (39.28%), > Leuconostoc (34.35%), > Pediococcus (25.90%) in bread and Aureobasidium (83%), > Lactobacillus (63.8%), > Saccharomyces (60.87%) in fried potato products. These findings suggest that sourdough fermentation with selected potential strains of probiotics can be used safely for reducing acrylamide in cereal bread. Also, the treatment of potatoes with appropriate strains before frying can be recommended for decreasing acrylamide levels.

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Authors and Affiliations

  1. Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran

    Alireza Emadi & Anna Abdolshahi

  2. Department of Immunology, Semnan University of Medical Sciences, Semnan, Iran

    Bahman Yousefi

  3. Cancer Research Center, Semnan University of Medical Sciences, Semnan, Iran

    Majid Eslami

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  1. Alireza Emadi
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  2. Bahman Yousefi
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  4. Anna Abdolshahi
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Correspondence to Anna Abdolshahi.

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Emadi, A., Yousefi, B., Eslami, M. et al. Reduction of acrylamide formation in bread and fried potato products using probiotic microorganisms: a systematic review and dose–response meta-analysis. Food Measure 15, 4277–4287 (2021). https://doi.org/10.1007/s11694-021-00997-5

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  • DOI: https://doi.org/10.1007/s11694-021-00997-5

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