Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, José Antonio Novais 10, 28040 Madrid, Spain.
Food Funct. 2019 Oct 16;10(10):6624-6632. doi: 10.1039/c9fo01554j.
The biscuit industry has evolved in the last decades with the inclusion of alternative cereals, pseudo-cereals and other ingredients in traditional recipes, which allows current consumers' needs to be met. The dough composition, thermal treatment applied during baking, low moisture, and high rate of consumption make biscuits important contributors to daily exposure to acrylamide in Western diets. Acrylamide was determined by LC-ESI-MS/MS in 80 commercial biscuits marketed in Spain. The mean acrylamide content was 343 μg kg-1 (from <20 to 2144 μg kg-1). Rye, teff and oat-based biscuits exhibited the highest content (2144, 1559 and 1424 μg kg-1, respectively). 70% of the samples were below the benchmark level established by the EU Regulation 2017/2158. Compared to our previous prospective study in 2007 on the Spanish market, acrylamide has experienced an important decline (45%) in wheat-based formulations, demonstrating the effectiveness of the mitigation strategies applied in the sector. However, when all samples were considered, a slight non-significant decrease (18%) was observed. This fact suggests that the reformulation of traditional recipes with innovative cereals and ingredients could increase the acrylamide content in biscuits despite the mitigation strategies applied. Therefore, forthcoming reviews of the regulation should consider establishing categories in biscuits according to the main cereal, as has already been established in breakfast cereals.
在过去几十年中，饼干行业发生了变化，在传统配方中加入了替代谷物、伪谷物和其他成分，以满足当前消费者的需求。面团的组成、烘焙过程中的热处理、低水分含量和高消耗率使得饼干成为西方饮食中丙烯酰胺日常暴露的重要来源。在西班牙市场销售的 80 种商业饼干中，通过 LC-ESI-MS/MS 法测定了丙烯酰胺的含量。丙烯酰胺的平均含量为 343μg/kg（范围为<20-2144μg/kg）。黑麦、埃塞俄比亚画眉草和燕麦基饼干的含量最高（分别为 2144、1559 和 1424μg/kg）。70%的样品低于欧盟法规 2017/2158 规定的基准水平。与我们之前在 2007 年对西班牙市场进行的前瞻性研究相比，小麦配方中的丙烯酰胺含量下降了 45%，这表明该行业采取的缓解策略是有效的。然而，当考虑所有样品时，观察到丙烯酰胺含量略有但无统计学意义的下降（18%）。这一事实表明，尽管采取了缓解策略，但用创新谷物和成分替代传统配方可能会增加饼干中的丙烯酰胺含量。因此，即将进行的法规审查应考虑根据主要谷物在饼干中进行分类，就像在早餐谷物中已经建立的那样。
