Institute of Food Engineering for Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain.
Institute of Food Engineering for Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain.
Food Chem. 2017 Dec 15;237:58-64. doi: 10.1016/j.foodchem.2017.05.104. Epub 2017 May 19.
Acrylamide is a well-known potentially carcinogen compound formed during thermal processing as an intermediate of Maillard reactions. Three objectives were addressed: the impact of gastric digestion on acrylamide content of French Fries, chips, chicken nuggets, onions rings, breakfast cereals, biscuits, crackers, instant coffee and coffee substitute; the acrylamide content evolution during gastrointestinal digestion of French fries and chips; and the effectiveness of blanching and air-frying on acrylamide mitigation after gastrointestinal digestion. A significant increase (p-value <0.05) in acrylamide content was observed for most of the products after gastric digestion (maximum registered for sweet biscuits, from 30±8 to 150±48µg/kg). However, at the end of the intestinal stage, acrylamide values were statistically similar (p-value=0.132) for French fries and lower than the initial values (before digestion) in potato chips (p-value=0.027). Finally, the low acrylamide content found in blanched and air-fried samples, remained still lower than for deep fried samples even after gastrointestinal digestion.
丙烯酰胺是一种已知的潜在致癌化合物，在热加工过程中作为美拉德反应的中间产物形成。本研究有三个目的：胃消化对法式炸薯条、薯片、鸡块、洋葱圈、早餐麦片、饼干、薄脆饼干、速溶咖啡和咖啡替代品中丙烯酰胺含量的影响；胃消化过程中薯条和薯片的丙烯酰胺含量演变；以及烫漂和空气炸对胃肠道消化后丙烯酰胺缓解的效果。大多数产品在胃消化后丙烯酰胺含量显著增加（p 值<0.05）（甜饼干的含量最高，从 30±8µg/kg 增加到 150±48µg/kg）。然而，在肠道阶段结束时，法式薯条和薯片的丙烯酰胺值在统计学上相似（p 值=0.132），且低于薯片的初始值（p 值=0.027）。最后，即使经过胃肠道消化，烫漂和空气炸处理的样品中的丙烯酰胺含量仍然低于油炸样品。
