Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature-time profile effects and kinetics

H.J. van der Fels, E. Capuano, H.T. Nguyen, B.A. Mogol, T. Kocadagli, N. Goncuoglu Tas, A. Hamzalioglu, M.A.J.S. van Boekel, V. Gokmen

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Abstract

The present study aimed to investigate the effect of recipe and temperature–time on the formation of acrylamide and 5-hydroxymethylfurfural (HMF) during biscuit baking. Baking experiments were performed with biscuits of two different recipes, with and without NaCl, at 180 °C, 190 °C and 200 °C. Acrylamide and HMF reached highest concentrations at 200 °C for both recipes. The presence of NaCl in the biscuit formulation lowered acrylamide concentrations at 180 °C and 190 °C but not at 200 °C, and led to higher concentrations of HMF at all the tested temperatures. Sucrose hydrolysis was a key step in acrylamide and HMF formation during biscuit baking, even though a significant amount of acrylamide already had formed before the onset of sucrose hydrolysis. A lag phase was observed before sucrose hydrolysis occurred, which might depend on the melting of crystalline sucrose occurring at approximately 180 °C. A mathematical model based on the chemical reaction pathways was developed for the recipe with NaCl baked at 200 °C. The model described the chemical evolution during the last part of biscuit baking, and accurately predicted acrylamide and HMF content at the end of baking. The model showed the significant contribution of the reducing sugars to the formation of both acrylamide and HMF. The model could not be extended to the entire baking period because it was not possible to incorporate the lag phase observed before sucrose hydrolysis. The results reported in this study confirm that the kinetics of acrylamide and HMF formation in real food and dry systems may depend on the physical state of their precursors.
Original languageEnglish
Pages (from-to)210-217
JournalFood Research International
Volume57
DOIs
Publication statusPublished - 2014

Fingerprint

hydroxymethylfurfural
biscuits
Acrylamide
acrylamides
baking
kinetics
Temperature
Sucrose
sucrose
temperature
Hydrolysis
hydrolysis
Chemical Evolution
5-hydroxymethylfurfural
chemical reactions
melting
reducing sugars
Freezing
Theoretical Models
mathematical models

Keywords

  • aberrant crypt foci
  • maillard reaction
  • mass-spectrometry
  • model system
  • food
  • glucose
  • cookies
  • asparagine
  • sucrose
  • cancer

Cite this

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title = "Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature-time profile effects and kinetics",
abstract = "The present study aimed to investigate the effect of recipe and temperature–time on the formation of acrylamide and 5-hydroxymethylfurfural (HMF) during biscuit baking. Baking experiments were performed with biscuits of two different recipes, with and without NaCl, at 180 °C, 190 °C and 200 °C. Acrylamide and HMF reached highest concentrations at 200 °C for both recipes. The presence of NaCl in the biscuit formulation lowered acrylamide concentrations at 180 °C and 190 °C but not at 200 °C, and led to higher concentrations of HMF at all the tested temperatures. Sucrose hydrolysis was a key step in acrylamide and HMF formation during biscuit baking, even though a significant amount of acrylamide already had formed before the onset of sucrose hydrolysis. A lag phase was observed before sucrose hydrolysis occurred, which might depend on the melting of crystalline sucrose occurring at approximately 180 °C. A mathematical model based on the chemical reaction pathways was developed for the recipe with NaCl baked at 200 °C. The model described the chemical evolution during the last part of biscuit baking, and accurately predicted acrylamide and HMF content at the end of baking. The model showed the significant contribution of the reducing sugars to the formation of both acrylamide and HMF. The model could not be extended to the entire baking period because it was not possible to incorporate the lag phase observed before sucrose hydrolysis. The results reported in this study confirm that the kinetics of acrylamide and HMF formation in real food and dry systems may depend on the physical state of their precursors.",
keywords = "aberrant crypt foci, maillard reaction, mass-spectrometry, model system, food, glucose, cookies, asparagine, sucrose, cancer",
author = "{van der Fels}, H.J. and E. Capuano and H.T. Nguyen and B.A. Mogol and T. Kocadagli and {Goncuoglu Tas}, N. and A. Hamzalioglu and {van Boekel}, M.A.J.S. and V. Gokmen",
year = "2014",
doi = "10.1016/j.foodres.2014.01.039",
language = "English",
volume = "57",
pages = "210--217",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Elsevier",

}

Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature-time profile effects and kinetics. / van der Fels, H.J.; Capuano, E.; Nguyen, H.T.; Mogol, B.A.; Kocadagli, T.; Goncuoglu Tas, N.; Hamzalioglu, A.; van Boekel, M.A.J.S.; Gokmen, V.

In: Food Research International, Vol. 57, 2014, p. 210-217.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature-time profile effects and kinetics

AU - van der Fels, H.J.

AU - Capuano, E.

AU - Nguyen, H.T.

AU - Mogol, B.A.

AU - Kocadagli, T.

AU - Goncuoglu Tas, N.

AU - Hamzalioglu, A.

AU - van Boekel, M.A.J.S.

AU - Gokmen, V.

PY - 2014

Y1 - 2014

N2 - The present study aimed to investigate the effect of recipe and temperature–time on the formation of acrylamide and 5-hydroxymethylfurfural (HMF) during biscuit baking. Baking experiments were performed with biscuits of two different recipes, with and without NaCl, at 180 °C, 190 °C and 200 °C. Acrylamide and HMF reached highest concentrations at 200 °C for both recipes. The presence of NaCl in the biscuit formulation lowered acrylamide concentrations at 180 °C and 190 °C but not at 200 °C, and led to higher concentrations of HMF at all the tested temperatures. Sucrose hydrolysis was a key step in acrylamide and HMF formation during biscuit baking, even though a significant amount of acrylamide already had formed before the onset of sucrose hydrolysis. A lag phase was observed before sucrose hydrolysis occurred, which might depend on the melting of crystalline sucrose occurring at approximately 180 °C. A mathematical model based on the chemical reaction pathways was developed for the recipe with NaCl baked at 200 °C. The model described the chemical evolution during the last part of biscuit baking, and accurately predicted acrylamide and HMF content at the end of baking. The model showed the significant contribution of the reducing sugars to the formation of both acrylamide and HMF. The model could not be extended to the entire baking period because it was not possible to incorporate the lag phase observed before sucrose hydrolysis. The results reported in this study confirm that the kinetics of acrylamide and HMF formation in real food and dry systems may depend on the physical state of their precursors.

AB - The present study aimed to investigate the effect of recipe and temperature–time on the formation of acrylamide and 5-hydroxymethylfurfural (HMF) during biscuit baking. Baking experiments were performed with biscuits of two different recipes, with and without NaCl, at 180 °C, 190 °C and 200 °C. Acrylamide and HMF reached highest concentrations at 200 °C for both recipes. The presence of NaCl in the biscuit formulation lowered acrylamide concentrations at 180 °C and 190 °C but not at 200 °C, and led to higher concentrations of HMF at all the tested temperatures. Sucrose hydrolysis was a key step in acrylamide and HMF formation during biscuit baking, even though a significant amount of acrylamide already had formed before the onset of sucrose hydrolysis. A lag phase was observed before sucrose hydrolysis occurred, which might depend on the melting of crystalline sucrose occurring at approximately 180 °C. A mathematical model based on the chemical reaction pathways was developed for the recipe with NaCl baked at 200 °C. The model described the chemical evolution during the last part of biscuit baking, and accurately predicted acrylamide and HMF content at the end of baking. The model showed the significant contribution of the reducing sugars to the formation of both acrylamide and HMF. The model could not be extended to the entire baking period because it was not possible to incorporate the lag phase observed before sucrose hydrolysis. The results reported in this study confirm that the kinetics of acrylamide and HMF formation in real food and dry systems may depend on the physical state of their precursors.

KW - aberrant crypt foci

KW - maillard reaction

KW - mass-spectrometry

KW - model system

KW - food

KW - glucose

KW - cookies

KW - asparagine

KW - sucrose

KW - cancer

U2 - 10.1016/j.foodres.2014.01.039

DO - 10.1016/j.foodres.2014.01.039

M3 - Article

VL - 57

SP - 210

EP - 217

JO - Food Research International

JF - Food Research International

SN - 0963-9969

ER -