Advancements and obstacles in acrylamide detection and mitigation in food products

Acrylamide, a water-soluble compound formed naturally in foods during high-temperature cooking, poses significant health risks due to its carcinogenic and neurotoxic effects. This review offers a comprehensive analysis of advanced detection methods and mitigation strategies, underscoring how detection sensitivity influences the evaluation and optimization of acrylamide reduction strategies. Advanced chromatographic techniques, such as LC-MS/MS and GC–MS, enable trace-level quantification of acrylamide and serve as essential tools for validating the efficacy of mitigation strategies, including enzymatic, fermentation-based, and antioxidant treatments. Additionally, emerging biotechnological approaches, including engineered enzymes, probiotic detoxification, and nanostructured hydrocolloid systems, are discussed for their potential to minimize acrylamide while preserving sensory attributes. Limitations in current methodologies, including variability across food matrices and scalability challenges, are critically assessed. This study highlights recent progress in chromatographic methods for acrylamide detection and explores mitigation strategies to reduce its levels in heat-treated foods, emphasizing the importance of continued research in food safety.