For cereals grown under organic conditions, information on levels of free asparagine (free Asn) as a precursor to acrylamide (AA) formation, is almost completely lacking. This study investigated the impact of organically grown cereal species and cultivars of winter wheat (Triticum aestivum), winter spelt (Triticum aestivum ssp. spelta), winter rye (Secale cereale), winter einkorn (Triticum monococcum) and winter emmer (Triticum dicoccum) on the level of free Asn with simultaneous consideration of grain yields and flour qualities over three growing seasons (2005–2006, 2006–2007 and 2007–2008) in Southwest Germany. Additionally, the relation of free Asn and AA was investigated. Heritability revealed how strongly the level of free Asn was linked to the genotype. In this context free Asn of species and cultivars grown at a second location in Southern Germany were analysed. The level of free Asn was significantly influenced by species and within species by cultivars. Rye was found to exhibit the highest free Asn amount (52 mg 100 g⁻¹), followed by einkorn (32 mg 100 g⁻¹), emmer (16 mg 100 g⁻¹) wheat (10 mg 100 g⁻¹) and spelt (8 mg 100 g⁻¹), which showed the overall lowest free Asn content. Hence, replacing rye with spelt in food products would lead to an 85% reduction of free Asn in raw material. Within species, cultivars differed in their levels of free Asn by up to 67% for wheat, 55% for spelt and 33% for rye. Year also had a significant impact as almost all samples were significantly higher in their level of free Asn in 2008 compared to 2006 and 2007. Rye was most significantly affected by year as the level of free Asn varied by up to 32% between years. In contrast, wheat and spelt were only affected minimally by year. A high heritability was found for wheat (0.79) and spelt (0.91) concerning locations in 2008, meaning that the level of free Asn is mainly determined by the genotype and less influenced by environmental conditions. In contrast, heritability was low for wheat (0.23) but high for spelt (0.71) and rye (0.67) regarding years. As for organically grown cereals the relation between free Asn and AA formation was never investigated before. Correlation of both parameters was calculated. There was also a close correlation between free Asn and AA. Across species and years, the amount of free Asn correlated with the AA content in heated flour with R² = 0.69***. Thus, free Asn can serve as an indicator for AA formation during processing. In conclusion, the level of free Asn can be highly influenced by proper selection of species and cultivars under organic growing conditions.

As bakery products contribute considerably to the daily intake of the carcinogen acting substance acrylamide (AA), the aim of this study was to evaluate the impact of the cropping system (conventional vs. organic farming) on AA precursor levels of free asparagine (Asn) across different cultivars of the cereal species, namely winter wheat (Triticum aestivum), winter spelt (Triticum aestivum ssp. spelta) and winter rye (Secale cereale) with simultaneous consideration of gained grain yields and flour qualities. For this purpose, orthogonal field trials were established at two sites in Southwest Germany over two growing seasons (2006-2007 and 2007-2008). The results indicated a significant impact of the cropping system on free Asn contents. Across all species, free Asn contents in the flour were 26 % lower under organic compared to conventional farming. The impact of the cropping system on individual cultivars was obvious with a maximum reduction in free Asn contents of 50 % (e.g. for cultivars Ludwig, Privileg, Capo) if organically produced. For spelt, a significant impact of the cropping system was only found in 2008 with a reduction in free Asn of up to 25 % if organically produced. Across both cropping systems, cultivar Franckenkorn reached the lowest levels of free Asn. For rye, a significant impact of the cropping system was observed only in 2007 with 33 % higher Asn amounts in the conventional cropping system. Independent of the cropping system, rye reached the highest levels of free Asn followed by wheat and spelt. Across both cropping systems, species and cultivars, the amount of free Asn correlated with the AA content in heated flour with R2=0.63***. Furthermore, the results indicated that lower AA contents in bakery products can be achieved by proper selection of species (e.g. 66 % lower if rye is replaced by wheat) and cultivars. With an appropriate choice of the cultivar, a reduction of up to 65 % was possible within wheat, along with a reduction of 44 % within spelt and 12.5 % within rye. In summary, the results indicated that organically produced wheat especially offers the opportunity to significantly lower the AA potential of bread and bread rolls by the choice of raw materials low in free Asn.

The current study aims to produce a material that has a dual effect of healing and anti-inflammatory. For this target k-carrageenan/polyacrylamide hydrogel film loaded with cetrimide (k-CAR/PAAm/CI) was performed by manual casting technique. Definite concentrations of k-CAR and AAm was heated at 80°C for 2 hours, CI and glycerol were added. The solution was cast without using initiator and cross-linker. The reaction of the sulfonic acid group -SO3H of k-CAR with -CONH2 group of PAAm lead to the formation of a sulfonamide (-SO2NH-) linkage. The characteristics of the produced films were investigated by FTIR, TGA, contact angle, and mechanical properties. Improvement in the thermal stability was performed in k-CAR/PAAm/CI2 film containing 1.5% CI compared to the film has 0.5% CI (k-CAR/PAAm/CI1). The contact angle measurement proved the films are hydrophobic that enhanced by increasing CI content. The tensile strength and elongation percent values are considered adequate for materials used in wound care. k-CAR/PAAm/CI2 (1.5% CI) film showed superior antimicrobial activity against P. aeruginosa, moderate activity against S. aureus, and low activity against E. coli. The film k-CAR/PAAm/CI2 was effectively inhibiting the heat-induced hemolysis and may offer a promising approach for the development of effective wound dressings.

Acrylamide (AA), a molecule which potentially increases the risk of developing cancer, is easily formed in food rich in carbohydrates, such as biscuits, wafers and breakfast cereals, at temperatures above 120 °C. Thus, it is eminent the need to detect and quantify the AA content in processed foodstuffs, in order to delineate the limits and mitigation strategies. This work reports the development and validation of a high-resolution mass spectrometry-based methodology for identification and quantification of AA in specific food matrices of biscuits, by using LC-MSⁿ with electrospray ionization and Orbitrap as mass analyser. The developed analytical method showed good repeatability (RSD_r 11.1%) and 3.55 μg kg^-1 and 11.8 μg kg^-1 as limit of detection (LOD) and limit of quantification (LOQ), respectively. The choice of multiplexed targeted-SIM mode (t-SIM) for AA and AA-d3 isolated ions provided enhanced detection sensitivity, as demonstrated in this work. Results for AA concentration obtained vary between 323.7 and 2056.1 μg kg^-1. During baking an increase in AA concentration was observed, as well as between samples taken from different areas of the baking oven. Statistical processing of data was performed in order to compare the AA levels with several production parameters, such as time/cooking temperature, placement on the cooking conveyor belt, color and moisture for different biscuits. The composition of the raw materials was statistically the most correlated factor with the AA content when all samples are considered. The statistical treatment presented herein enables an important prediction of factors influencing AA formation in biscuits contributing for putting in place effective mitigation strategies.

The three heat-induced coffee contaminants acrylamide, furfuryl alcohol (FA) and 5-hydroxymethylfurfural (HMF) were analyzed in a collective of commercial samples as well as in Coffea arabica seeds roasted under controlled conditions from very light Scandinavian style to very dark Neapolitan style profiles. Regarding acrylamide, average contents in commercial samples were lower than in a previous study in 2002 (196 compared to 303 µg/kg). The roasting experiment confirmed the inverse relationship between roasting degree and acrylamide content, i.e. the lighter the coffee the higher the acrylamide content. However, FA and HMF were inversely related to acrylamide and found in higher contents in darker roasts. Therefore, mitigation measures must consider all contaminants and not be focused isolatedly on acrylamide, specifically since FA and HMF are contained in much higher contents with lower margins of exposure compared to acrylamide.

A composite flocculant P(AM–DMDAAC) was synthesized by the copolymerization of acrylamide (AM) and dimethyl diallyl ammonium chloride (DMDAAC). Using microwave (MV) assistance with ammonium persulfate as initiator, the synthesis provided short reaction time and better solubility product. Nuclear magnetic resonance spectroscopy (1H NMR and 13C NMR), Fourier-transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) and differential thermal analysis-thermo gravimetric analyzer (DTA-TGA) were used to determine the structure and morphology of P(AM–DMDAAC). Parameters affecting the intrinsic viscosity ([η]) of P(AM–DMDAAC), such as microwave time, mass ratio of DMDAAC to AM, initiator ammonium persulfatedosage, sodium benzoate dosage, bath time, reaction temperature and pH value were examined. Results showed that the optimum synthesis conditions were microwave time 1.5 min, m(DMDAAC): m(AM) is 4:16, 0.5 wt‰ initiator, 0.4 wt‰ EDTA, 0.3 wt‰ sodium benzoate, 2 wt‰ urea, 4 h bath time, 4.0h reaction time and pH 2. To study the removal of phenol by P(AM–DMDAAC), the influence of flocculant dose, pH value and the stirring speed were investigated, with optimization providing 99.8 % removal.

Frontal Polymerization (FP) is recognized as a polymer synthesis method capable of generating a highly localized and self-propagating exothermic front, considered a more rapid and energy-efficient manufacturing scheme for polymer-based fiber-reinforced composite materials. This study conducts a numerical investigation based on the Finite Element Method into the initiation and propagation of frontal polymerization of acrylamide. Utilizing Differential Scanning Calorimetry (DSC) experiments, the study phenomenologically tests the curing kinetics reactions of acrylamide (AM) in deep eutectic solvent (DES)-based polymerizable systems, thereby establishing a curing kinetics model for the autocatalytic reaction of polyacrylamide. By coupling the heat conduction diffusion equation of the frontal polymerization reaction, the Finite Element Method is employed to solve the reaction-diffusion model, aiming to explore the evolution of temperature and degree of curing during the manufacturing process. The results demonstrate the reliability and accuracy of the nth-order autocatalytic model in the study of curing kinetics for DES-based synthesis, indicating that the front propagation speed of the AM-based FP reaction is influenced by the activation temperature, duration of activation temperature, and initial temperature of the solution. Experimental validation of the polyacrylamide manufacturing through frontal polymerization corroborates the accuracy and reliability of the model predictions, providing a reference for the numerical model study and temperature control in the synthesis of acrylamide composite hydrogels via FP.

The main commercial variety of coffee is the Coffea arabica specie, however, it is very susceptible to damage caused by nematodes, for this reason scions of the C. arabica specie are used on ro-busta (Coffea canephora) rootstocks to improve tolerance to these microorganisms, because they modify the organoleptic, nutraceutical and nutritional characteristics. The objective of this work was to assess the effect of five roasting degrees on commercial beans (light, medium light, medi-um, medium, medium dark and dark) in two varieties of Coffea arabica species (Colombia and Costa Rica) and their respective scions on C. canephora of the Romex variety. The scion of the Co-lombia variety with the medium dark roast had the highest concentration of caffeine, while the coffee beans of the Costa Rica variety with the light roast grade had the highest concentration of chlorogenic acid (5-CQA), while the highest acrylamide content was found in the scion of the Co-lombia variety with the medium light roast beans and nutritional content differs considerably between varieties, however, there is similarity between roasting degrees. The degree of roasting, variety and scion of coffee influences the organoleptic, nutraceutical and nutritional content of the coffee infusion.

In a two-year field trial, the effect of nitrogen (N) and sulfur (S) fertilization was investigated on grain yield, grain quality parameters, formation of acrylamide (AA), and the precursor free asparagine (Asn) in organically and conventionally produced winter wheat cultivars. In both production systems, different types, amounts, and temporal distributions of N were tested. While the effect of S fertilizer types and amounts on free Asn was only tested in the conventional farming system. Within both cropping systems, grain yield and baking quality were significantly influenced by N treatment while the effect on free Asn was only minor. Especially within the organic farming system, increasing N fertilization levels did not increase free Asn significantly. A slight trend of increasing free Asn levels with an intensified N supply was observed, especially in the presence of crude protein contents of 14% or higher. But only N amounts of 180 kg N ha⁻¹ or higher increased the probability of high free Asn contents considerably, while N supply below that amount led to free Asn values similar to the unfertilized controls. The results indicated that good baking quality can be achieved without significantly increasing free Asn levels. In addition, cultivars affected the levels of free Asn significantly. Compared to cv. “Bussard” and “Naturastar”, cv. “Capo” exhibited the lowest AA formation potential at an N supply of 180 kg N ha⁻¹ while simultaneously reaching a crude protein content > 15% (conventional) and > 12% (organic). Thus, it seems that cultivars differ in their ability to store and incorporate free Asn into proteins. Over all trials, a correlation of free Asn and AA was shown by R² = 0.77, while a relation of free Asn and protein was only R² = 0.36. Thus, lowering free Asn by adjusting N treatments should not necessarily affect baking quality. S nutrition within conventional farming did not change free Asn amount or crude protein significantly, probably due to the fact that soil was not sulfate-deficient. In summary, it was evident that free Asn amounts in wheat varied widely both within cultivars and between cropping systems. In order to clearly unravel genotypic differences and their interaction with environmental factors and especially N fertilization, further research is needed.

Acrylamide is probably carcinogenic to humans (International Agency for Research on Cancer, group 2A) with major occurrence in heated, mainly carbohydrate-rich foods. For roasted coffee, a European Union benchmark level of 400 µg/kg acrylamide is of importance. Regularly, the acrylamide contents are controlled using liquid chromatography combined with tandem mass spectrometry (LC-MS/MS). This reference method is reliable and precise but laborious because of the necessary sample clean-up procedure and instrument requirements. This research investigates the possibility of predicting the acrylamide content from proton nuclear magnetic resonance (NMR) spectra that are already recorded for other purposes of coffee control. In the NMR spectrum acrylamide is not directly quantifiable, so that the aim was to establish a correlation between the reference value and the corresponding NMR spectrum by means of a partial least squares (PLS) regression. Therefore, 40 commercially available coffee samples with already available LC-MS/MS data and NMR spectra were used as calibration data. To test the accuracy and robustness of the model and its limitations, 50 coffee samples with extreme roasting degrees and blends were additionally prepared as test set. The PLS model shows an applicability for the varieties C. arabica and C. canephora, which were medium to very dark roasted using drum or infrared roasters. The root mean square error of prediction (RMSEP) is 79 µg/kg acrylamide (n=32). The PLS model is judged as suitable to predict the acrylamide values of commercially available coffee samples. On the other hand, very light roasts containing more than 1000 µg/kg acrylamide are currently not suitable for PLS prediction.

Acrylamide (AA) present in food is considered a harmful compound for humans, but it exerts impact on microorganisms too. The aim of the study was to evaluate the impact of AA (at conc. 0-10 µg/mL) on the growth of bacteria (Leuconostoc mesenteroides, Lactobacillus acidophilus LA-5) and yeasts (Saccharomyces cerevisiae, Kluyveromyces lactis var. lactis), which naturally occur in food products. Moreover, we decided to verify whether these microorganisms could decompose acrylamide. Our results proved that AA can stimulated the growth of L. acidophilus and K. lactis. We have also reported, to the best of our knowledge for the first time, that probiotic strain of bacteria L. acidophilus LA-5 is able to degrade AA by amidase production and hence can utilize AA as a source of carbon and nitrogen if they lack in the environment. The conducted Response Surface Methodology indicated that pH as well as incubation time and temperature significantly influenced the amount of ammonia released from acrylamide by the bacteria. Concluding, our studies suggest that some strains of bacteria present in milk fermented products can exert additional beneficial impact by acrylamide degradation and preventing against its harmful impact on human body and other members of intestinal microbiota.

The aim of this study was to investigate the parameters affecting the extraction of positive molecules such as chlorogenic acids and antioxidants, as well as potentially carcinogenic substances such as acrylamide, in different coffee brewing methods. Three coffee varieties, each assigned to different roasting degree, were used to prepare coffee brews following eight diverse preparation methods. Acrylamide was quantified by HPLC-MS/MS instrument while chlorogenic acids and caffeine by HPLC-DAD system. Three spectrophotometric analyses were also performed (DPPH, TFC and TPC) to evaluate antioxidant activity as well. The results showed that the main brewing parameters, that have the greatest influence on the final content of these compounds were the volume of water used, more specifically the brewing ratio (coffee to water ratio), the extraction time and the particle size of the coffee powder.

Hydrogels, soft materials with 3D polymer networks in aqueous solution, have been developed for engineering and bio-related fields. However, these conventional hydrogels are weak and brittle due to lack of energy dissipation mechanisms. Recently, dual-network hydrogels have been proposed, combining rigid and flexible networks and exhibiting high strength, stretchability, and toughness. This paper explores the rheological properties of dual-network hydrogels based on acrylamide and sodium alginate under large deformations. This dual network is a combination of a covalently crosslinked polyacrylamide network and a supramolecular crosslinked sodium alginate network at the presence of divalent calcium cations. Small and large amplitude oscillatory shear methods with Fourier transform rheology, stress decomposition method, and Chebyshev polynomial analysis of large amplitude oscillatory shear (LAOS) data were employed to evaluate non-linearity limit, toughness, and network rigidity. The concentration of calcium ions affects (concentrations 0-80 mg/ml) the nonlinear transition and limit points, and all gel samples exhibit strain hardening, shear thickening, and shear densification.