Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

• Published in: Food chemistry Vol. 107; no. 1; pp. 26 - 31
• Main Authors: Mestdagh, Frédéric, Maertens, Jo, Cucu, Tatiana, Delporte, Karel, Van Peteghem, Carlos, De Meulenaer, Bruno
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.03.2008; Elsevier
• Subjects: acetic acid; acidification; Acrylamide; acrylamide formation; acrylamides; Additive; antagonists; Biological and medical sciences; citric acid; food additives; food chemistry; Food industries; food matrix; food processing; Food toxicology; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; lactic acid; model food systems; Modelling; Potato; potatoes; sodium acid pyrophosphate; synergism; pH; Acrylamide; Potato; Additive; Modelling; Reduction; Vegetables; Tuber; Models; Mechanism
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2007.07.013

The impact on acrylamide formation of several additives was investigated as well as the mechanisms behind it. In a potato powder model system, sodium acid pyrophosphate, citric, acetic and l-lactic acid significantly reduced the final acrylamide content, merely due to the lowering of the pH. Free glycine, l-lysine and l-cysteine also lowered acrylamide, while keeping the pH at its original level. l-glutamine increased the formation of acrylamide. A synergistic acrylamide lowering effect was observed, adding citric acid and glycine or l-lysine to the model system. Yet, a combination of these amino acids with acetic acid appeared to induce a restricted antagonistic acrylamide lowering effect. Calcium and magnesium ions induced a supplementary acrylamide reduction in addition to a lower pH of the food matrix. No lowering effect was however observed upon NaCl addition to the model system.