Improvement of Cereal Product Safety by Enzymatic Way of Acrylamide Mitigation

Abstract

Acrylamide as a probably carcinogenic compound is known to be formed in many high thermally treated products with a natural occurrence of amino acid asparagine and reducing sugars as well. Cereal products, especially gingerbreads are extensively affected by acrylamide formation up to 1000 μg/kg and more. This study compares pros and cons of enzyme treatment and a substitution of ammonium raising agent for sodium salt addition in manufactured gingerbreads with respect to their final sensory quality. More than 97% reduction of acrylamide content was achieved by the asparaginase application before baking with no observed detrimental effect on sensory quality of final products. On the other hand, sodium raising agents efficiently decreased acrylamide content, but with no acceptable impact on colour, texture, softness, delicacy and an expected appearance of gingerbread. For that reason, the application of l-asparaginase enzyme seems to be a perspective way to mitigate acrylamide.

A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality

“…The highest AA reduction achieved in the present study was an 86% decrease (compare the A and SCaC variants shown in Fig. ), which is less than the 97% decrease reported by Ciesarová et al using asparaginase. However, in contrast to their experiment, the present study suggests an easy and an inexpensive alternative for the production of gingerbread.…”

Modelling Contaminant Formation during Thermal Processing of Sea Buckthorn Purée

“…In the food industry, the Maillard reaction is used for its positive effect in food products such as color modification, texture improvement, and flavor formation, for enhancing the food palatability [37] of baked food [38,39], cocoa and coffee [40]. Despite the positive effects, the Maillard reaction can also cause negative impact in food, ranging from texture, flavor, and color changes to the formation of potentially toxic compounds with negative health effects (ACR, HMF, furans, and heterocyclic amines).…”

Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation

“…Regarding the dose of asparaginase that must be used it was reported that a level of 500 U/Kg was enough for good results regarding the AA reduction level in biscuit products [ 30 ]. In gingerbread the reduction of AA was higher than 97% without any significant changes of the sensory characteristics of the finished product obtained from dough which was left for 48 h at ambient temperature with an enzyme addition level of 1000 U/kg of dough [ 114 ].…”