Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms |
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Authors: | Fré dé ric Mestdagh,Jo Maertens,Tatiana Cucu,Karel Delporte,Carlos Van Peteghem,Bruno De Meulenaer |
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Affiliation: | 1. Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium;2. Department of Bioanalysis, Faculty of Pharmaceutical Sciences, Ghent University, Harelbekestraat 72, B-9000 Ghent, Belgium;3. BIOMATH, Department of Applied Mathematics, Biometrics and Process Control, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium |
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Abstract: | 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. |
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Keywords: | Acrylamide pH Modelling Additive Potato |
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