Laboratory of Mycotoxins and Food Science, Post Graduate Program in Engineering and Food Science, School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande do Sul, Brazil.
Laboratory of Mycotoxins and Food Science, Post Graduate Program in Engineering and Food Science, School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande do Sul, Brazil; Organic Compounds and Metals Analysis Laboratory - Federal University of Rio Grande - FURG, Rio Grande do Sul, Brazil.
Food Res Int. 2023 Dec;174(Pt 1):113523. doi: 10.1016/j.foodres.2023.113523. Epub 2023 Sep 27.
This study aimed to evaluate the fate in digestive steps, bioaccessibility and diffusion of acrylamide (AA) and 5-Hydroxymethylfurfural (5-HMF) in bread samples produced under different processing parameters. AA and 5-HMF were determined in every sample ready-to-eat, after every digestion step and in the digested after crossing the dialysis membrane. The contaminants were extracted by QuEChERS method and determined by HPLC-PDA. Doubling fermentation time (from 60 to 120 min) increased the level of AA by 1.2-fold, and it decreased the level of 5-HMF by 1.4-fold. A combination of 60 min fermentation and 20 min baking led to the lowest levels of AA (1.71 mg/kg) and 5-HMF (0.50 mg/kg). There was no increase in AA level in the gastric stage however, the 5-HMF level increased. Both contaminant levels had increased in the intestinal stage. This fact showed that the determination of the contaminants in the ready-to-eat product did not reflect their actual bioaccessibility because the digestive enzymes and pH variation may affect the release and detection of AA and 5-HMF accumulated in the baking stage. The initial levels of 5-HMF were correlated to the baking time, and initial levels of AA were correlated to the fermentation time. From the bioaccessible levels of AA and 5-HMF, approximately 90 % (5 mg/kg) and 100 % (6.5 mg/kg) crossed the dialysis membrane respectively. Initial and bioaccessible levels of AA were above the security recommendations for bread (50 µg/kg), which is a concern considering the daily consumption of this food. This study showed that focusing on a combination of processing parameters could be a promising strategy to decrease the bioaccessibility of both contaminants in bread.
本研究旨在评估不同加工参数下制作的面包样品中丙烯酰胺（AA）和 5-羟甲基糠醛（5-HMF）在消化步骤中的命运、生物可及性和扩散情况。在准备食用时、每次消化后以及穿过透析膜后的消化后，对每个样品中的 AA 和 5-HMF 进行了测定。使用 QuEChERS 方法提取污染物，并用 HPLC-PDA 进行测定。发酵时间加倍（从 60 分钟增加到 120 分钟）使 AA 水平增加了 1.2 倍，5-HMF 水平降低了 1.4 倍。60 分钟发酵和 20 分钟烘焙的组合导致 AA（1.71mg/kg）和 5-HMF（0.50mg/kg）的水平最低。在胃阶段，AA 水平没有增加，但 5-HMF 水平增加。两种污染物水平在肠阶段都有所增加。这一事实表明，在准备食用的产品中测定污染物并不能反映其实际生物可及性，因为消化酶和 pH 值的变化可能会影响在烘焙阶段积累的 AA 和 5-HMF 的释放和检测。5-HMF 的初始水平与烘焙时间相关，AA 的初始水平与发酵时间相关。从 AA 和 5-HMF 的生物可及水平来看，约有 90%（5mg/kg）和 100%（6.5mg/kg）穿过了透析膜。AA 的初始和生物可及水平均高于面包的安全建议（50µg/kg），考虑到这种食物的日常摄入量，这令人担忧。本研究表明，关注加工参数的组合可能是降低面包中这两种污染物生物可及性的一种有前途的策略。
