Protective effect of chitosan on acrylamide formation in model and batter systems

[EN] In recent years high contents of acrylamide, a potentially carcinogenic substance, have been found in a wide range of fried and baked foods. For this reason, the health authorities together with the food industry have carried out research to find ways to minimize the presence of acrylamide duri...

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Autores: Sansano Tomás, Mariola, Castelló Gómez, María Luisa|||0000-0002-4889-1792, Heredia Gutiérrez, Ana Belén|||0000-0001-6629-9779, Andrés Grau, Ana María|||0000-0002-6132-3167
Tipo de documento: artigo
Data de publicação:2016
País:España
Recursos:Universitat Politècnica de València (UPV)
Repositório:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglês
OAI Identifier:oai:riunet.upv.es:10251/93707
Acesso em linha:https://riunet.upv.es/handle/10251/93707
Access Level:Acceso aberto
Palavra-chave:Acrylamide
Chitosan
Model systems
Batter systems
TECNOLOGIA DE ALIMENTOS
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spelling Protective effect of chitosan on acrylamide formation in model and batter systemsSansano Tomás, MariolaCastelló Gómez, María Luisa|||0000-0002-4889-1792Heredia Gutiérrez, Ana Belén|||0000-0001-6629-9779Andrés Grau, Ana María|||0000-0002-6132-3167AcrylamideChitosanModel systemsBatter systemsTECNOLOGIA DE ALIMENTOS[EN] In recent years high contents of acrylamide, a potentially carcinogenic substance, have been found in a wide range of fried and baked foods. For this reason, the health authorities together with the food industry have carried out research to find ways to minimize the presence of acrylamide during food processing. The addition of chitosan may be an excellent alternative for achieving this goal because due to their richness in amino groups, they would interfere with the Maillard reaction that unleashes the formation of acrylamide. The main aims of this study were to analyze the addition of different concentrations of chitosan in model systems as a new way of mitigating generation of acrylamide during frying processes, while evaluating the influence of pH, reducing sugars (glucose and fructose) present in the system and frying temperature, and to determine the functionality of adding chitosan in fried batter systems. The results showed that chitosan is capable of inhibiting the formation of acrylamide in model systems and in fried batters. In model systems, a reduction in acrylamide ranging from 49 to 85% was achieved for 1% of chitosan, the maximum inhibition taking place in asparagine-fructose model systems and the lowest in asparagineeglucose model systems. In fried batter, acrylamide was mitigated by 59 ± 6% with a chitosan concentration of 0.27% in batter formulations. Double concentrations of chitosan (0.54%) did not considerably improve the inhibition capacity.The authors would like to thank the Generalitat Valenciana (GV/2012/072) for the financial support given to this investigation.ElsevierDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalGeneralitat ValencianaRepositorio Institucional de la Universitat Politècnica de València Riunet20162016-01-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfapplication/pdfhttps://riunet.upv.es/handle/10251/93707reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengGeneralitat Valenciana https://doi.org/10.13039/501100003359 GV%2F2012%2F072open accesshttp://purl.org/coar/access_right/c_abf2Reserva de todos los derechoshttp://rightsstatements.org/vocab/InC/1.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/937072026-06-13T07:49:27Z
dc.title.none.fl_str_mv Protective effect of chitosan on acrylamide formation in model and batter systems
title Protective effect of chitosan on acrylamide formation in model and batter systems
spellingShingle Protective effect of chitosan on acrylamide formation in model and batter systems
Sansano Tomás, Mariola
Acrylamide
Chitosan
Model systems
Batter systems
TECNOLOGIA DE ALIMENTOS
title_short Protective effect of chitosan on acrylamide formation in model and batter systems
title_full Protective effect of chitosan on acrylamide formation in model and batter systems
title_fullStr Protective effect of chitosan on acrylamide formation in model and batter systems
title_full_unstemmed Protective effect of chitosan on acrylamide formation in model and batter systems
title_sort Protective effect of chitosan on acrylamide formation in model and batter systems
dc.creator.none.fl_str_mv Sansano Tomás, Mariola
Castelló Gómez, María Luisa|||0000-0002-4889-1792
Heredia Gutiérrez, Ana Belén|||0000-0001-6629-9779
Andrés Grau, Ana María|||0000-0002-6132-3167
author Sansano Tomás, Mariola
author_facet Sansano Tomás, Mariola
Castelló Gómez, María Luisa|||0000-0002-4889-1792
Heredia Gutiérrez, Ana Belén|||0000-0001-6629-9779
Andrés Grau, Ana María|||0000-0002-6132-3167
author_role author
author2 Castelló Gómez, María Luisa|||0000-0002-4889-1792
Heredia Gutiérrez, Ana Belén|||0000-0001-6629-9779
Andrés Grau, Ana María|||0000-0002-6132-3167
author2_role author
author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Generalitat Valenciana
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Acrylamide
Chitosan
Model systems
Batter systems
TECNOLOGIA DE ALIMENTOS
topic Acrylamide
Chitosan
Model systems
Batter systems
TECNOLOGIA DE ALIMENTOS
description [EN] In recent years high contents of acrylamide, a potentially carcinogenic substance, have been found in a wide range of fried and baked foods. For this reason, the health authorities together with the food industry have carried out research to find ways to minimize the presence of acrylamide during food processing. The addition of chitosan may be an excellent alternative for achieving this goal because due to their richness in amino groups, they would interfere with the Maillard reaction that unleashes the formation of acrylamide. The main aims of this study were to analyze the addition of different concentrations of chitosan in model systems as a new way of mitigating generation of acrylamide during frying processes, while evaluating the influence of pH, reducing sugars (glucose and fructose) present in the system and frying temperature, and to determine the functionality of adding chitosan in fried batter systems. The results showed that chitosan is capable of inhibiting the formation of acrylamide in model systems and in fried batters. In model systems, a reduction in acrylamide ranging from 49 to 85% was achieved for 1% of chitosan, the maximum inhibition taking place in asparagine-fructose model systems and the lowest in asparagineeglucose model systems. In fried batter, acrylamide was mitigated by 59 ± 6% with a chitosan concentration of 0.27% in batter formulations. Double concentrations of chitosan (0.54%) did not considerably improve the inhibition capacity.
publishDate 2016
dc.date.none.fl_str_mv 2016
2016-01-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/93707
url https://riunet.upv.es/handle/10251/93707
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Generalitat Valenciana https://doi.org/10.13039/501100003359 GV%2F2012%2F072
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.301603

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