@article{jfnr20221082,
author={{Zhang, Zhiguo and Wu, Weicheng and Zhang, Chengcheng and Li, Longjun and Hu, Weiwei and Guo, Yang and Lu, Guoquan},
title={Simultaneous Mitigation of Acrylamide, 5-HMF, and Browning Formation by Combining Three Additives in Commercial Crackers},
journal={Journal of Food and Nutrition Research},
volume={10},
number={8},
pages={536--545},
year={2022},
url={http://pubs.sciepub.com/jfnr/10/8/2},
issn={2333-1240},
abstract={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 (<i>P</i> &lt; 0.05), and also increased total color changes (¦¤E) (<i>P</i> &lt; 0.05), while CA exerted an opposite effect as it promoted the formation of acrylamide and 5-HMF but decreased ¦¤E (<i>P</i> &lt; 0.05). SMBS limited the formation of acrylamide and ¦¤E (<i>P</i> &lt; 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 ¡À 11.26 ¦Ìg/kg and 15.58 ¡À 0.35 mg/kg respectively, demonstrating 97.60% and 62.72% inhibition rates. Cracker samples with ¦¤E (4.41 ¡À 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.},
doi={10.12691/jfnr-10-8-2}
publisher={Science and Education Publishing}
}