Influence of citral on acrylamide formation in model systems

Asparagine and reducing sugars are the principal precursors of acrylamide in foods. Their main sources in pastries are flour and hen egg yolks. One method of reducing acrylamide content in food may be to add a chickpea protein preparation. The aim of the study was to determine the effects of the chickpea protein preparation on the thermodynamic properties of carbohydrates and the amount of acrylamide formed in low humidity model systems. In the studied systems, the type and amount of acrylamide precursors and humidity were designed to reflect the parameters typical of shortcrust cookies. In the study, the highest amounts of acrylamide were formed in the reaction between asparagine and fructose and the lowest in the reaction between asparagine and sucrose. Furthermore, the addition of chickpea protein to the analyzed carbohydrate–asparagine model systems reduced the content of acrylamide formed during baking at 180 °C regardless of the type of carbohydrate. The greatest acrylamide reduction (41%) was found in the model system containing fructose.

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Activities of hydrocolloids as inhibitors of acrylamide formation in model systems and fried potato strips

Food Chemistry ◽

10.1016/j.foodchem.2009.12.059 ◽

2010 ◽

Vol 121 (2) ◽

pp. 424-428 ◽

Cited By ~ 34

Author(s):

Xiaohui Zeng ◽

Ka-Wing Cheng ◽

Yegang Du ◽

Ricky Kong ◽

Clive Lo ◽

...

Keyword(s):

Model Systems ◽

Acrylamide Formation

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Gas Chromatographic Investigation of Acrylamide Formation in Browning Model Systems

Journal of Agricultural and Food Chemistry ◽

10.1021/jf0300947 ◽

2003 ◽

Vol 51 (14) ◽

pp. 3999-4003 ◽

Cited By ~ 112

Author(s):

Akio Yasuhara ◽

Yuuka Tanaka ◽

Matt Hengel ◽

Takayuki Shibamoto

Keyword(s):

Model Systems ◽

Chromatographic Investigation ◽

Acrylamide Formation

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Effect of Oil Oxidation on Acrylamide Formation in Oil-Rich Model Systems Without the Participation of Reducing Sugars

Journal of Food Protection ◽

10.4315/0362-028x.jfp-19-353 ◽

2020 ◽

Vol 83 (2) ◽

pp. 342-349

Author(s):

XIPING NAN ◽

QIONG WU ◽

SHULI NAN ◽

XIANPENG ZENG ◽

YONGGANG DAI ◽

...

Keyword(s):

Soybean Oil ◽

Olive Oil ◽

Peroxide Value ◽

Reducing Sugars ◽

Acid Value ◽

Model System ◽

Model Systems ◽

Oil Oxidation ◽

Acrylamide Formation ◽

Different Temperatures

ABSTRACT Oil oxidation in an oil-rich system was used to investigate the effect on acrylamide formation. Three kinds of common oil, soybean oil, olive oil, and palm oil, were preheated at different temperatures (120, 150, 180, and 210°C) for different times (0, 5, 10, 15, and 20 h). The oil-rich model systems were composed of pretreated oil and asparagine. Acid value, peroxide value, p-anisidine value, and carbonyl group value were used to monitor the degree of lipid oxidation in the model system. Our results showed that the content of acrylamide increased with oil preheat time and temperature. The highest yield of acrylamide in soybean oil was 0.26 ± 0.012 μg/mL after 20 h of incubation at 210°C. Oil oxidation indices correlated significantly with the content of acrylamide. The peroxide value could provide more information for references about acrylamide formation in soybean and olive oil systems. HIGHLIGHTS

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