Increasing amounts of CH3COOK, CaCl2, MgCl2 or of a combination of CaCl2 and MgCl2 were added to a glucoseasparagine model solution or to a biscuit formulation, and their effects on acrylamide and 5-hydroxymethylfurfural (HMF) formation were studied. The results showed that in both considered systems, CH3COOK was responsible for a great increase in acrylamide (116% in the biscuits), while it inhibited HMF formation in both. On the contrary, CaCl2 and MgCl2 were effective in reducing acrylamide formation in the model solutions and, only if used in combination, they caused a 60% acrylamide reduction in the biscuits. However, these salts resulted in favouring the development of high levels of HMF. It was concluded that although the addition of some salts to foods has been suggested as a tool for reducing acrylamide formation, alternative interventions should be considered.

The effect of salts on acrylamide and 5-hydroxymethylfurfural formation in glucose-asparagine model solutions and biscuits

ANESE, Monica
2010-01-01

Abstract

Increasing amounts of CH3COOK, CaCl2, MgCl2 or of a combination of CaCl2 and MgCl2 were added to a glucoseasparagine model solution or to a biscuit formulation, and their effects on acrylamide and 5-hydroxymethylfurfural (HMF) formation were studied. The results showed that in both considered systems, CH3COOK was responsible for a great increase in acrylamide (116% in the biscuits), while it inhibited HMF formation in both. On the contrary, CaCl2 and MgCl2 were effective in reducing acrylamide formation in the model solutions and, only if used in combination, they caused a 60% acrylamide reduction in the biscuits. However, these salts resulted in favouring the development of high levels of HMF. It was concluded that although the addition of some salts to foods has been suggested as a tool for reducing acrylamide formation, alternative interventions should be considered.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11390/696740
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