Devices and Methods for the Rapid, Reliable Detection and Determination of Acrylamide Concentration in Food Substances and Prevention of Acrylamide Formation in the Same

Abstract

A device and associated analytical method to use for the sensitive detection and accurate, rapid determination of acrylamide in food substances is presented. Also described is the use of a kit device and associated analytical method in which a user can quickly and easily ascertain the amount of acrylamide in food substances with ease and in any location, including a non-laboratory environment. Such detection device and method may be comprised of a sample collection area on which a sample of food, after being mixed in a solution, is placed for example on the substrate of a biochip that includes an enzyme that along with a co-enzyme or catalyst, facilitates the conversion of either acrylamide to acrylonitrile or the conversion of acrylamide to ammonia.

1 . A method for determining a specific concentration of acrylamide in a sample of any food or food substance comprising:
 detecting acrylamide concentrations in said food or food substance using materials in a test device;
 a means for collecting a sample of said food or food substance to be mixed in a solution for dissolving said food or food substance and subsequently placing said solution on a substrate; 
 said substrate comprising a material containing an enzyme that, along with a co-enzyme and/or energy source and/or a catalyst that facilitates conversion of acrylamide to ammonia; 
 an ammonia-sensitive film strip containing a chromophore, such as bromophenol blue, that is sensitive to and detects ammonia; 
 a colorimetric display showing a concentration of ammonia detected, 
 and; 
 a scale that is representative of a concentration of acrylamide in said food or food substance and optionally; 
 further utilizing said film strip by sending said strip to a laboratory for analyses. 
   
     
     
         2 . A method for determining a specific concentration of acrylamide as in  claim 1  that is very highly sensitive to said concentration of acrylamide and/or acrylonitrile in any sample of food or food substance comprising;
 reacting said acrylamide or a reactive chemical fragment from a portion of said acrylamide with an amino acid of a protein such that production of monoclonal antibodies will occur and; 
 coupling said antibodies with a colored dye substance such that said colored dye substance will indicate concentration of antibodies that bind to said protein,wherein said detection and measurement technique is optionally combined with a biochip for home, office, or laboratory use. 
 
     
     
         3 . A method for providing an acrylamide-free processed food or food substance by processing said food or food substance such that conversion of asparagine in the presence of reducing sugars within said food substance is eliminated. 
     
     
         4 . A method for providing an acrylamide-free processed food substance as in  claim 3 , by processing said food substance such that conversion of asparagine in the presence of reducing sugars within said food substance is reduced. 
     
     
         5 . A system for providing an acrylamide-free processed food substance as in  claim 3  by processing said food substance such that conversion of asparagine in the presence of reducing sugars within said food substance is eliminated, wherein said system comprises a method of measuring a concentration of any potentially remaining trace of acrylamide. 
     
     
         6 . A system for providing an acrylamide-reduced processed food substance as in  claim 3  by processing said food substance such that conversion of asparagine in the presence of reducing sugars within said food substance is reduced, wherein said system comprises a method of measuring a concentration of any potentially remaining trace of acrylamide. 
     
     
         7 . The method of  claim 6 , wherein said method comprises;
 processing said food substance below  120  C or processing said food substance by changing the pH of a food processing process or adding a constituent to said food processing process that blocks a reaction pathway for the formation of acrylamide in the presence of reducing sugars and heat or removal of said reducing sugars from said food substance or any combination thereof that accomplishes elimination or reduction of acrylamides from said processed food substances.   
     
     
         8 . A system for providing either the reduction of or elimination of acrylamide concentrations in foods by providing competitive inhibition in a reaction pathway that would otherwise lead to acrylamide formation including;
 a). use of small organic acids including ascorbic acid, glutamic acid, acetic acid, and the like   b). use of sodium gluconate or other similar acidic sugars sufficient to replace reducing sugars in foods containing reducing sugars   c). raising or lowering pH in combination with or absent of lowering temperature within processing of said foods by any means sufficient to eliminate or reduce formation of acrylamides using acidic or basic mediums or cultures during processing.   
     
     
         9 . A system for labeling foods that contain low or no concentration of acrylamides for a consumer wherein said system provides safety for a consumer, such labels to be included on packaging of said foods and on shipping or handling containers of said foods and directly on said foods where appropriate. 
     
     
         10 . The system of  claim 9 , wherein said foods include any foods that initially contain carbohydrates and asparagine which when processed form acrylamides. 
     
     
         11 . The system of  claim 9 , wherein said foods include but are not limited to coffee, potato chips, French fries, corn chips, cookies, crackers, cereals, breads, pizza dough, submarine sandwich breads, and the like. 
     
     
         12 . The system of  claim 9 , wherein said packaging or container is plastic, metal, or wood or any combination thereof wherein said packaging or container is labeled according to a specific concentration of acrylamides. 
     
     
         13 . The system of  claim 9 , wherein said concentration is certified by any independent test laboratory or any government regulatory agency. 
     
     
         14 . A device for providing labels or any labeling technique as in  claim 9  that specifies acrylamide free or low in acrylamides referring to a measured concentration of acrylamides in foods known to form acrylamides during processing.