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

Costas Constantinou, Georgios Koutsidis

Research output: Contribution to journalArticlepeer-review

16 Citations (Scopus)
6 Downloads (Pure)

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.
Original languageEnglish
Pages (from-to)769-775
JournalFood Chemistry
Volume197
Issue numberA
Early online date10 Nov 2015
DOIs
Publication statusPublished - 15 Apr 2016

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