Saturday, 16 December 2017

SNAXPO18 to Host Resources into Everything Snacking

SNAXPO18 to Host Resources into Everything Snackin...

  SNAXPO18, the world’s largest, most comprehensive trade show devoted exclusively to the interna...

PACK EXPO East Features Reusable Packaging Pavilion

PACK EXPO East Features Reusable Packaging Pavilio...

  Innovations in reusable transport packaging such as pallets, bins, containers and totes will be...

Fruit Logistica Announces 2018 Innovation Awards Nominees

Fruit Logistica Announces 2018 Innovation Awards N...

  The shortlist for the 2018 Fruit Logistica Innovation Award (FLIA) has been announced.

Tomra Sorting Names New Sales Director for the Americas

Tomra Sorting Names New Sales Director for the Americas

  Tomra Sorting Food has announced it has hired food industry veteran, Mark Host, as the company’s sal...

tna Appointed New Chief Sales Officer

tna Appointed New Chief Sales Officer

  tna announces the appointment of Jonathan Rankin as chief sales officer (CSO).  A tna and industry v...

North American Potato Production Slightly Down

North American Potato Production Slightly Down

  The latest estimate for North American fall potato production is 505 million cwt., down 1% from last...

Key Technology Introduces High Capacity VERYX B210 Digital Sorter

Key Technology Introduces High Capacity VERYX B210 Digi...

  Key Technology introduces the highest capacity digital sorter in the food processing industry: VERYX...

tna Introduces New Steam Peeling Solution

tna Introduces New Steam Peeling Solution

 tna has expanded its range of high-efficiency Florigo ultra-peel® SSC 3 steam peeling solutions for po...

Heat and Control Introduces New FastBack FastLane

Heat and Control Introduces New FastBack FastLane

  Heat and Control has released the latest member of their FastBack family of products, the FastLane s...

KMC Launches Starch Based Cheese

KMC Launches Starch ...

  KMC has announced the new CheeseMaker solution for the ...

McCain UK Opens Its Own Specialty Roastaurant

McCain UK Opens Its ...

  McCain is opening the doors to its own specialty restau...

Kemin Launches Solution to Improve Performance of Frying Oils

Kemin Launches Solut...

  Kemin Industries Food Technologies, a provider of shelf...

Avebe Launches Potato-Based Solutions at FiE 2017

Avebe Launches Potat...

 Avebe is promoting new texture and nutrition solutions fo...

Chicken Rice, Laksa-flavored Potato Chips to Launch in Singapore

Chicken Rice, Laksa-...

  Two new flavors of potato chips - Hainanese Chicken Ric...

Asda’s New Wagyu Beef Dripping Potatoes

Asda’s New Wagyu Bee...

  British retailer Asda has introduced Extra Special Wagy...

Boulder Canyon Brings Back Seasonal Potato Chips Flavors

Boulder Canyon Bring...

  Turkey Gravy and Pumpkin Pie kettle-cooked potato chi...

Branston’s Italian Potatoes Are Again Available in Tesco Stores

Branston’s Italian P...

  Italian new potatoes supplied by Branston were availabl...

ITC Enters the Fresh  Produce Market with Innovative Potatoes

ITC Enters the Fresh...

  Indian company ITC Ltd has entered the fresh fruits and...

DARS Starts Cleaning Potatoes of Viruses to Improve Production

DARS Starts Cleaning...

    The Department of Agriculture Research Services in Mal...

Czech Potato Research Institute Cultivates Blue Potato Variety

Czech Potato Researc...

  The Potato Research Institute, based in the town of Hav...

British Potato Producer Builds Potato Store in Marsham

British Potato Produ...

  A potato producer has applied for permission to build a...

National Potato Council Awards Adrienne Gorny for Potato Research

National Potato Coun...

  The National Potato Council (NPC) announces that Adrien...

Solynta Develops Late Blight Resistant Potato Varieties

Solynta Develops Lat...

  Dutch potato breeding company Solynta has developed pot...

Hydroponic Potatoes Might Be Grown inside Europe’s Deepest Metal Mine

Hydroponic Potatoes ...

  A research team recently launched a pilot project to in...

Cornell University Publishes Organic Production and IPM Guide for Potatoes

Cornell University P...

  The practical potato production Guide was compiled by a...

Canada Approves Three New Types of GMO Potatoes

Canada Approves Thre...

  Three types of potatoes genetically engineered by an Id...

Cavendish Farms to Build Two New Modern Storage Facilities

Cavendish Farms to B...

  Prince Edwards Island's major potato processor Cavendis...

A new study from China has found that curcumin, the natural pigment that gives the spice turmeric its yellow colour, may reduce the potential detrimental effects of acrylamide.


The compound curcumin may exert an antioxidant effect and prevent the cytotoxic and genotoxic effects of acrylamide, according to findings of a cell study with human cells published in the Journal of Agricultural and Food Chemistry.
Acrylamide is a potential carcinogen that is created when starchy foods are baked, roasted, fried or toasted. It first hit the headlines in 2002, when scientists at the Swedish Food Administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods. Despite being a carcinogen in the laboratory, many epidemiological studies have reported that everyday exposure to acrylamide in food is too low to be of concern.
The new study built on previous findings that acrylamide led to increases in the formation of reactive oxygen species (ROS) and damage to DNA in the HepG2 cell line.
A concentration of 2.5 micrograms per millilitre was effective at reducing the acrylamide-induced ROS production, as well as the preventing the fragmentation of DNA, and effects of cytotoxicity, report Cao and co-workers.
Commenting on the mechanism, the researchers noted that it was probably due to the antioxidant effects of curcumin.
Previous research from China has reported that extracts of green tea and bamboo leaf may also reduce acrylamide formation in foods.
Researchers from Zhejiang University's Department of Food Science and Nutrition reported that extracts from bamboo leaves and green tea could reduce the formation of acrylamide by 74.4 per cent and 74.3 per cent, respectively, when used at a level of 0.1 micrograms.
Manufacturers have adapted their food processing to reduce acrylamide formation with techniques such as bakers reducing sugar or heat. However, this was said to impact on taste.
Both DSM and Novozymes have therefore developed enzymes designed to help manufacturers reduce acrylamide in their products without impacting on sensory properties.

 



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