Mitigation of acrylamide in cookies and crispbread using calcium salts and phenolic acids in combination with asparaginase as well as rosemary extract

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102605

Shpresa Musa , Claudia Oellig , Katharina Anne Scherf

{"title":"Mitigation of acrylamide in cookies and crispbread using calcium salts and phenolic acids in combination with asparaginase as well as rosemary extract","authors":"Shpresa Musa , Claudia Oellig , Katharina Anne Scherf","doi":"10.1016/j.fochx.2025.102605","DOIUrl":null,"url":null,"abstract":"<div><div>Acrylamide is formed during high-temperature treatment in foods and presents a significant health and regulatory challenge. This study evaluates the effects of calcium salts and phenolic acids alone or in combination with asparaginase and rosemary extract in wheat cookies and rye crispbread. Acrylamide content, product color, texture, and sensory properties were assessed. When calcium salts and phenolic acids were used alone, acrylamide was reduced by 46 % and 50 % compared to the control. A combination of these with asparaginase resulted in a reduction of acrylamide by up to 89 % using ellagic acid. Specific treatments reduced cookie hardness, but asparaginase addition reversed this effect. Color mainly remained unaffected. Sensory analysis of selected treatments confirmed no significant changes in cookie aroma, taste, color, texture, and acceptability. This work provides a new approach by combining selected treatments to mitigate acrylamide while preserving product quality.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102605"},"PeriodicalIF":6.5000,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157525004523","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Acrylamide is formed during high-temperature treatment in foods and presents a significant health and regulatory challenge. This study evaluates the effects of calcium salts and phenolic acids alone or in combination with asparaginase and rosemary extract in wheat cookies and rye crispbread. Acrylamide content, product color, texture, and sensory properties were assessed. When calcium salts and phenolic acids were used alone, acrylamide was reduced by 46 % and 50 % compared to the control. A combination of these with asparaginase resulted in a reduction of acrylamide by up to 89 % using ellagic acid. Specific treatments reduced cookie hardness, but asparaginase addition reversed this effect. Color mainly remained unaffected. Sensory analysis of selected treatments confirmed no significant changes in cookie aroma, taste, color, texture, and acceptability. This work provides a new approach by combining selected treatments to mitigate acrylamide while preserving product quality.

查看原文本刊更多论文

使用钙盐和酚酸与天冬酰胺酶和迷迭香提取物结合，减少饼干和脆饼中的丙烯酰胺

丙烯酰胺是在食品高温处理过程中形成的，对健康和监管构成重大挑战。本研究评价了钙盐和酚酸单独或与天冬酰胺酶和迷迭香提取物联合使用对小麦饼干和黑麦脆饼的影响。评估了丙烯酰胺含量、产品颜色、质地和感官性能。单独使用钙盐和酚酸时，丙烯酰胺比对照组分别减少46%和50%。这些与天冬酰胺酶的组合导致丙烯酰胺的减少高达89%使用鞣花酸。特定处理降低了饼干的硬度，但添加天冬酰胺酶逆转了这种效果。颜色基本未受影响。感官分析证实，选定的处理没有显著改变饼干的香气，味道，颜色，质地和可接受性。这项工作提供了一种新的方法，结合选择的处理，以减轻丙烯酰胺，同时保持产品质量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.