Dietary acrylamide: What happens during digestion
[EN] Acrylamide is a well-known potentially carcinogen compound formed during thermal processing as an intermediate of Maillard reactions. Three objectives were addressed: the impact of gastric digestion on acrylamide content of French Fries, chips, chicken nuggets, onions rings, breakfast cereals,...
| Autores: | , , , |
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| Tipo de documento: | artigo |
| Data de publicação: | 2017 |
| 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:10251/104249 |
| Acesso em linha: | https://riunet.upv.es/handle/10251/104249 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Acrylamide In vitro Digestion Kinetics Bioaccessibility TECNOLOGIA DE ALIMENTOS |
| Resumo: | [EN] Acrylamide is a well-known potentially carcinogen compound formed during thermal processing as an intermediate of Maillard reactions. Three objectives were addressed: the impact of gastric digestion on acrylamide content of French Fries, chips, chicken nuggets, onions rings, breakfast cereals, biscuits, crackers, instant coffee and coffee substitute; the acrylamide content evolution during gastrointestinal digestion of French fries and chips; and the effectiveness of blanching and air-frying on acrylamide mitigation after gastrointestinal digestion. A significant increase (p-value < 0.05) in acrylamide content was observed for most of the products after gastric digestion (maximum registered for sweet biscuits, from 30 +/- 8 to 150 +/- 48 mu g/kg). However, at the end of the intestinal stage, acrylamide values were statistically similar (p-value = 0.132) for French fries and lower than the initial values (before digestion) in potato chips (p-value = 0.027). Finally, the low acrylamide content found in blanched and air-fried samples, remained still lower than for deep fried samples even after gastrointestinal digestion. (C) 2017 Elsevier Ltd. All rights reserved. |
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