Abstract

Acrylamide (AA) is a well-known toxic compound created at some stage of food products' thermal process through the Maillard reaction (via interaction of reducing sugars and amino acids) or acrolein route. Therefore, some effective techniques should be employed to decrease the acrylamide concentration as a potent food toxicant (a probable human carcinogen). In this regard, two main approaches are applied for AA reduction either by avoiding formation or removal after generation, which can be achieved via conventional and emerging techniques. However, a combination of these methods is more efficient than those performed individually. In this regard, the current article aimed to provide an overview regarding some of the available techniques and their combination for AA reduction in different foodstuffs. Furthermore, the possible sensorial alterations in food products due to AA reduction strategies were discussed. © 2021 Elsevier Ltd