Occurrence, synthesis, toxicity and detection methods for acrylamide determination in processed foods with special reference to biosensors: A review

Background: Acrylamide (2-propanamide), an unsaturated amide, occurs in thermally processed (baked/fried) foods such as potato chips, biscuits, coffee, fried nuts and cereals. Acrylamide is generated, when baked food items consisting reducing sugars and protein containing asparagine (amino acid), are heated at a very high temperature. Scope and approach: Since acrylamide is potentially neurotoxic and carcinogenic in nature, its accurate determination in processed foods is very important. Among the various methods available for detection of acrylamide concentration, biosensors are comparatively more simple, rapid, sensitive and specific. The acrylamide biosensors work optimally within 2-10s, between pH 4.5-7.4 and have a shelf life upto 100 days at 4 degrees C. Key findings: The present review describes in detail the occurrence, generation, toxicity and determination of acrylamide with special emphasis on biosensing methods. The miniaturization of laboratory model of acrylamide biosensor could be transformed into portable model.