A critical review of acrylamide green extraction and determination in food matrices: Current insights and future perspectives

Acrylamide (AA) is a process-contaminant formed during Maillard Reaction (MR) in starchy foods heated at temperatures above 120 degrees C. It has been classified by the International Agency for Research on Cancer (IARC) as a probable carcinogen (2A) and genotoxic substance. Detecting AA in a reliable, rapid, cost-effective, and sustainable manner is crucial. This article reviews the most commonly used techniques for extracting and quantifying AA in various food samples, while also discussing the latest innovative techniques and future trends in AA analysis. In recent years, innovative extraction methods have been developed to improve selectivity for AA compared to traditional techniques that require Internal Standards (IS) and highly sensitive quantification methods. This is particularly important due to the complex nature of food matrices. The critical step in AA quantification lies in purifying the aqueous extract because AA is highly soluble in water and coexists with other polar compounds. Innovative solvent-free techniques offer advantages such as improved selectivity, efficiency, and cost-effectiveness. They can also reduce the need for extensive sample preparation and minimize the interference of other compounds present in the food matrices. In addition, modified QuEChERS extraction techniques have been proposed, which involve a significant reformulation of the commonly used methods. As research in this field continues to evolve, it is expected that future trends will focus on further improving the accuracy, sensitivity and sustainability of AA detection, ultimately contributing to food safety and consumer health.