The Evaluation of Process Condition on Acrylamide Formation in Sugar Beet Industry

Subject Areas : Microbiology

F. Sahraei ¹ (M. Sc. Student of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
M. Honarvar ² (Associate Professor of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
M.E. Bahrami ³ (Ph. D of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)

Received: 2020-02-22 Accepted : 2020-02-22 Published : 2020-03-20

Keywords: Acrylamide, Asparagine, sugar, Thick Juice,

Abstract :

Introduction: Acrylamide is a carcinogenic compound which is formed by reaction between amino acids and reducing sugars. In this study, the possibility of acrylamide formation and different parameters related to sugar processing quality were investigated.  Materials and Methods:  Different parameters for determination of physicochemical parameters such as pH, ash, brix, invert sugar, polarimetric sugar and color in samples were analyzed.  Acrylamide is a carcinogenic compound and is formed from the asparagine amino acid release with reducing sugars as carbonyl compounds during the Maillard reaction. In its formation, several factors such as the concentration of reducing sugars, temperature and time are effective. Results: Due to the danger of acrylamide in human diet and health, it is important to detect this compound during sugar production. The quantity of acrylamide was analyzed in different product produced in the factory, namely sugar beet, raw juice, thin juice, thick juice, molasses, and sugar crystals. The results indicated that the highest amount of acrylamide was found in thick juice samples (825 ng/kg). Conclusion: The results of this study showed that although acrylamide is present in thick juice samples but in the final sugar the quantity of acrylamide is minute. Therefore, there is no concern about acrylamide in relation to sugar intake.

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