eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2022-08-01 10 8 536 545 10.12691/jfnr-10-8-2 JFNR20221082 article Zhiguo Zhang 1 Weicheng Wu wuwc@zaas.ac.cn 1 Chengcheng Zhang 1 Longjun Li 2 Weiwei Hu 2 Yang Guo 2 Guoquan Lu 3 Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China Zhejiang Little Prince Food, Co, Ltd, Hangzhou, China Institute of root & tuber crops, Zhejiang A & F University, Hangzhou, China Bakery foods are the main sources of dietary exposure of acrylamide and 5-hydroxymethylfurfural (5-HMF). Applicable and convenient strategies for mitigation the formation of these neo-contaminants are in great demand. To better understand the potential of combined mitigating strategies on acrylamide, 5-HMF, and browning formation, three additives (sodium bicarbonate [SBC], sodium metabisulfite [SMBS], and citric acid [CA]) were optimized using a Box-Behnken design, and their effects as well as the resulting sensory properties were evaluated. SBC significantly mitigated acrylamide and 5-HMF generation (P < 0.05), and also increased total color changes (¦¤E) (P < 0.05), while CA exerted an opposite effect as it promoted the formation of acrylamide and 5-HMF but decreased ¦¤E (P < 0.05). SMBS limited the formation of acrylamide and ¦¤E (P < 0.05). In addition, SBC and SMBS reduced acrylamide formation synergistically, and SMBS was the primary factor in decreased browning intensity. Interestingly, SBC inhibited 5-HMF formation via an improved pH value, whereas its inhibition on acrylamide formation were not obstructed by its effect of raising pH. With optimized levels of SBC (1.64%), SMBS (0.11%) and CA (0.50%), the concentrations of acrylamide and 5-HMF in cracker samples were 91.27 ± 11.26 ¦Ìg/kg and 15.58 ± 0.35 mg/kg respectively, demonstrating 97.60% and 62.72% inhibition rates. Cracker samples with ¦¤E (4.41 ± 0.11) showed the desirable bright yellow color. This study presents a concrete example of how the control and optimization of selected operative parameters may mitigate multiple specific natural/process contaminants in final food products, while preserving a satisfactory sensorial range. http://pubs.sciepub.com/jfnr/10/8/2/jfnr-10-8-2.pdf acrylamide 5-hydroxymethylfurfural total color changes sodium bicarbonate sodium metabisulfite citric acid