Rapid methods for detecting acrylamide in thermally processed foods: A review

• Rapid methods for the detection of acrylamide were reviewed.
• The comparison between standard and rapid methods was summarized.
• Rapid methods showed promising for on-line, real-time detection of acrylamide in foods.
• Rapid methods need further research to improve their sensitivity, accuracy and repeatability.

Acrylamide (AA), a neurotoxin and potential carcinogen, has been found in various thermally processed foods such as potato chips, biscuits, and coffee. LC–MS/MS and GC–MS as standard detection methods show high sensitivity, selectivity, stability, and repeatability. However, these methods require expensive instruments, skilled technicians in laboratories, and high testing costs, and cannot meet the needs for real-time and on-line detection of AA in foods. Therefore, rapid detection methods with merits of simplicity and portability such as computer vision, ELISA, electrochemical biosensing, and fluorescent biosensing have obtained an increasing amount of attention. Reported research on rapid methods has shown similar sensitivity and selectivity, but requires less time and cost in comparison with standard methods through the use of nanomaterials and biomolecules with high affinity to AA. These improvements show great promise for high-throughput, real-time, and on-line detection of AA. This paper provides a comprehensive overview of rapid detection methods for AA in foods with comparison between rapid and standard methods. Meanwhile, suggestions for further research on rapid methods for detecting AA are also discussed based on technical challenges and industry needs.