Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

Mestdagh, Frédéric; Maertens, Jo; Cucu, Tatiana; Delporte, Karel; Peteghem, Carlos Van; Meulenaer, Bruno De

doi:10.1016/j.foodchem.2007.07.013

Cited by 115 publications

(104 citation statements)

References 28 publications

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“…In addition, modification of the buffer system significantly (p < 0.05) decreased the initial pH of the precursor mixture. However, in contrast to previous studies [10,11], a decrease in the initial pH did not contribute to acrylamide reduction. In fact, acrylamide content significantly (p < 0.05) increased, up to approximately 48%, with the reduced buffer concentration.…”

Section: ) Modificationcontrasting

confidence: 99%

Reduction of Saltiness and Acrylamide Levels in Palm Sugar-Like Flavouring through Buffer Modification and the Addition of Calcium Chloride

Tan

Abas

et al. 2013

Molecules

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Palm sugar-like flavouring (PSLF) is a type of flavour product that is formed by heating amino acids and sugar under specific heating conditions. Unfortunately, PSLF has a salty taste and contains high amounts of acrylamide. Hence, the objective of this research was to reduce saltiness and acrylamide without negatively affecting the aroma properties of PSLF. A decrease in the sodium phosphate (NaHPO 4 ) buffer concentration from 0.20 to 0.02 M was found to reduce sodium to approximately 15% of the level found in original PSLF. A further decrease (~25%) in the sodium content was achieved by removing monobasic sodium phosphate (NaH 2 PO 4 ) from the buffer system. Meanwhile, the addition of CaCl 2 at 20-40 mg/L reduced the acrylamide content in PSLF by as much as 58%. A CaCl 2 concentration of 20 mg/mL was most favourable as it most efficiently suppressed acrylamide formation while providing an acceptably high flavour yield in PSLF. In view of the high acrylamide content in PSLF, additional work is necessary to further reduce the amount of acrylamide by controlling the asparagine concentration in the precursor mixture.

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Section: ) Modificationcontrasting

confidence: 99%

Reduction of Saltiness and Acrylamide Levels in Palm Sugar-Like Flavouring through Buffer Modification and the Addition of Calcium Chloride

Tan

Abas

et al. 2013

Molecules

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“…Also Na + or Ca 2+ were indicated to interact with asparagine to prevent the formation of acrylamide (Park et al, 2005;Lindsay & Jang, 2005;Gö kmen & Senyuva, 2007). Yet, in the previous study, NaCl did not lower the final acrylamide content in the potato model system (Mestdagh et al, 2007). On the other hand, the addition of NaCl, CaCl 2 or citric acid might also change the oil uptake (Bunger, Moyano, & Rioseco, 2003;Rimac-Brncic, Lelas, Rade, & Simundic, 2004;).…”

Section: Introductionmentioning

confidence: 80%

“…In a previous study (Mestdagh et al, 2007), the impact of several additives on the formation of acrylamide in a potato model system was investigated. The addition of the free amino acids glycine and L-lysine to the potato powder model system lowered the final acrylamide content, while keeping the pH at its original level.…”

Section: Introductionmentioning

confidence: 99%

“…It was suggested that these components would reduce acrylamide formation by promoting competitive reactions and/or by covalently binding the formed acrylamide through Michael type addition reactions (Claeys, De Vleeschouwer, & Hendrickx, 2005;Kim, Hwang, & Lee, 2005;Low et al, 2006). Furthermore, organic acids, such as citric, acetic and Llactic acid reduced the final acrylamide content, but merely due to a reduced pH (Mestdagh et al, 2007). Calcium ions induced a supplementary acrylamide reduction, not attributed to a lower pH.…”

Section: Introductionmentioning

confidence: 99%

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Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps

et al. 2008

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Several components were added to the blanching water of potato crisps. Calcium ions, sodium acid pyrophosphate, citric, acetic and L-lactic acid significantly reduced the final acrylamide content, as well as free glycine and L-lysine. The acids, NaCl and calcium-containing additives also lowered the oil absorption, which may have led to a reduced heat transfer and acrylamide contamination in the final product. Textural and compositional product changes may thus also influence acrylamide formation. By means of sensory analyses of these crisps, a successful combination was demonstrated between acrylamide mitigating treatments and crisps of acceptable or even superior product quality, compared to control crisps blanched in water. However, the applied components and concentration levels should be well chosen in order not to generate product-foreign flavours or undesired product colour.

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“…The solutions were then mixed with 100.0 g wheat flour to prepare the dough. Two discs (ϕ = 8 mm) prepared from 1.0 g dough [16] were placed into 20 ml stainless steel test tubes and heated to 160°C in an oil bath for 10 min. The test tubes were then cooled in an ice bath.…”

Section: Effect Of Fos On the Formation Of Volatiles In A Dough Modelmentioning

confidence: 99%

Maillard volatiles in baked products as affected by feruloylated oligosaccharides from maize bran

Zhao

Yao

2017

International Journal of Food Properties

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Feruloylated oligosaccharides (FOs) have been approved by the US Food and Drug Administration to be incorporated in baked goods. This research aimed to investigate the influence of FOs on flavour formation. Results revealed that the furfural content increased 5.2-, 6.7-, 5.6-, and 6.5-fold after 10 mg/g FOs was added and by 6.7-, 37.8-, 12.4-, and 64.5-fold after 50 mg/g FOs was added to aspartic acid/glucose, asparagine/glucose, glutamic acid/glucose, and dough models, respectively. Addition of FOs prevented the formation of favourable Maillard flavour compounds, such as pyrazines, maltol, nonanal, and cedrol, but produced unpleasant flavour compounds, such as dimethyl disulphide, dimethyl trisulphide, and 2-methoxy-4-vinylphenol. Our findings suggest that the addition of FOs to thermally processed food should be evaluated with caution. ARTICLE HISTORY

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Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

Cited by 115 publications

References 28 publications

Reduction of Saltiness and Acrylamide Levels in Palm Sugar-Like Flavouring through Buffer Modification and the Addition of Calcium Chloride

Reduction of Saltiness and Acrylamide Levels in Palm Sugar-Like Flavouring through Buffer Modification and the Addition of Calcium Chloride

Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps

Maillard volatiles in baked products as affected by feruloylated oligosaccharides from maize bran

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