Investigations on the Effect of Antioxidant Type and Concentration and Model System Matrix on Acrylamide Formation in Model Maillard Reaction Systems

Constantinou, Costas and Koutsidis, Georgios (2016) Investigations on the Effect of Antioxidant Type and Concentration and Model System Matrix on Acrylamide Formation in Model Maillard Reaction Systems. Food Chemistry, 197 (A). pp. 769-775. ISSN 0308-8146

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Official URL: http://dx.doi.org/10.1016/j.foodchem.2015.11.037

Abstract

The formation of acrylamide in model Maillard reaction systems containing phenolic compounds was examined, with regards to phenolic type, concentration, and model system matrix. In dry glyoxal/asparagine waxy maize starch (WMS) systems, 9 out of 10 examined phenolics demonstrated an inhibiting effect, with the most significant reductions (55–60%) observed for caffeoylquinic acids. In WMS glucose/asparagine systems, examination of three different concentrations (0.1, 0.5 and 1 μmol/g WMS) suggested a ‘minimum effective concentration’ for epicatechin and caffeic acid, whilst addition of caffeoylquinic acids resulted in dose-dependent acrylamide reduction (25–75%). The discordant results of further studies utilising different matrices (dry and wet-to-dry) indicated that, apart from the nature and chemical reactivity, the matrix and the physical state of the reactants might be important for acrylamide formation.

Item Type: Article
Additional Information: Published online 10-11-2015
Uncontrolled Keywords: acrylamide, glyoxal, glucose, antioxidants, phenolics, model system
Subjects: D600 Food and Beverage studies
F100 Chemistry
Department: Faculties > Health and Life Sciences > School of Life Sciences > Applied Sciences
Depositing User: Paul Burns
Date Deposited: 10 Nov 2015 10:50
Last Modified: 13 May 2017 23:15
URI: http://nrl.northumbria.ac.uk/id/eprint/24386

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