Departamento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile.
Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, P.O. Box 233, Santiago 8380000, Chile.
Molecules. 2022 Feb 2;27(3):1020. doi: 10.3390/molecules27031020.
A 2k factorial design with three centrals points was considered to evaluate the effect of adding red Tara pods extract (Caesalpinia spinosa) (440-2560 µg/mL of dough water) and NaCl (0.3-1.7 g/100 g of flour) on the acrylamide (AA) and hydroxymethylfurfural (HMF) content and sensory attributes of crackers. Additionally, the best formulation, defined as that with the lowest AA and HMF content, was compared with a commercial formulation cracker. Red Tara pods extracts were obtained through conventional extraction using pure water (60 °C, 35 min). AA and HMF content were quantified by GC-MS and HPLC-DAD, respectively. The sensory evaluation was carried out using a descriptive analysis on a 10 cm non-structured linear scale. Red Tara pods extract significantly reduced ( < 0.05) the AA and HMF content, while NaCl only influenced the HMF formation. However, the sensory attributes did not significantly change ( > 0.05), excepting the violet-gray color and salty flavor, but at acceptable levels compared with the control sample. The higher the red Tara pods extract concentration (2560 µg/mL of dough water), the lower the neo-formed contaminants (NFCs) content of crackers (AA: 53 µg/kg and HMF: 1236 µg/kg) when salt level was below 3 g/100 g of flour. The action of the proanthocyanidins present in the extracts which trapped the carbonyl groups of sugars probably avoided the formation of both NFCs. Contrarily, NaCl addition (from 0.3 to 1.7 g/100 g of flour) significantly increased ( < 0.05) the HMF formation (from 1236 µg/kg to 4239 µg/kg, respectively), probably through the dehydration of carbohydrates during the Maillard reaction. When explored treatments were compared with a commercial formulated cracker, the highest mitigation effect (reductions of 40% and 32% AA and HMF, respectively) was reached with the addition of 2560 µg/mL of dough water of red Tara pods extract and 0.3 g/100 g of flour of NaCl. The addition of red Tara pods extracts integrated with the control of NaCl levels mitigated the NFCs in crackers, preserving their sensory properties. Future research should be focused on scaling this mitigation technology, considering a better chemical characterization of red Tara pods extracts as well as the validation of its use as functional food ingredient.
采用 2k 析因设计，设 3 个中心点，评估添加红 Tara 豆荚提取物（Caesalpinia spinosa）（面团水 440-2560μg/ml）和 NaCl（面粉 0.3-1.7g/100g）对饼干中丙烯酰胺（AA）和羟甲基糠醛（HMF）含量及感官特性的影响。此外，将定义为 AA 和 HMF 含量最低的最佳配方与商业配方饼干进行比较。红 Tara 豆荚提取物通过常规提取法用纯水（60°C，35min）提取得到。AA 和 HMF 含量分别用 GC-MS 和 HPLC-DAD 定量。采用描述性分析在 10cm 非结构化线性标度上进行感官评价。红 Tara 豆荚提取物显著降低（<0.05）AA 和 HMF 含量，而 NaCl 仅影响 HMF 形成。然而，感官特性没有显著变化（>0.05），除了紫罗兰-灰色和咸味，但与对照样品相比处于可接受水平。当盐水平低于 3g/100g 面粉时，红 Tara 豆荚提取物浓度越高（面团水 2560μg/ml），饼干中新形成的污染物（NFCs）含量越低（AA：53μg/kg 和 HMF：1236μg/kg）。提取物中存在的原花青素可能捕获了糖的羰基，从而阻止了 NFCs 的形成。相反，NaCl 的添加（从 0.3 到 1.7g/100g 面粉）显著增加（<0.05）HMF 的形成（分别从 1236μg/kg 增加到 4239μg/kg），可能是通过美拉德反应过程中碳水化合物的脱水。与商业配方饼干相比，当添加 2560μg/ml 的红 Tara 豆荚提取物面团水和 0.3g/100g 的 NaCl 时，可达到最高的缓解效果（AA 和 HMF 分别降低 40%和 32%）。红 Tara 豆荚提取物的添加与 NaCl 水平的控制相结合，减轻了饼干中的 NFCs，保持了它们的感官特性。未来的研究应集中在扩大这种缓解技术的规模，同时更好地对红 Tara 豆荚提取物进行化学表征，并验证其作为功能性食品成分的用途。
