Post-processing dynamics of acrylamide in food: a comprehensive review on the influence of storage conditions.

Abstract

Acrylamide (AA), a heat-induced carcinogenic contaminant, changes during food storage, yet the factors governing its stability are not fully understood. This systematic review analyzes the effects of storage time, temperature, packaging, and food matrix on AA levels in processed foods. Overall, AA concentrations decreased in most matrices, with the largest reductions occurring in low-moisture products (coffee, cocoa, nuts), particularly at temperatures ≥25 °C. Sporadic AA increases were reported in some cereal-, nut-, and vegetable-based foods, but these were uncommon. Storage time and temperature were the primary determinants of AA stability, while freezing largely preserved AA content. Packaging effects were inconsistent and often secondary to matrix characteristics. Cluster analysis revealed distinct stability patterns driven mainly by the interaction between storage time, temperature, and matrix type, confirming that AA degradation predominates during storage across most foods.