Mesias Marta, Morales Francisco J
Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), 28040 Madrid, Spain.
Foods. 2025 Apr 30;14(9):1597. doi: 10.3390/foods14091597.
The use of alternative flours is becoming more common in the food industry to enhance the nutritional and sensory properties of baked goods. However, these changes may also affect the formation of acrylamide, a potentially carcinogenic and genotoxic compound generated in foods heated above 120 °C. This study evaluated the acrylamide-forming potential of 16 flours from cereals, pseudocereals, legumes, fruits, and roots. Samples were analyzed for acrylamide precursors-reducing sugars and free asparagine-and tested in model dough systems with and without added glucose. All samples were baked at 150 °C for 30 min. Hydroxymethylfurfural (HMF) was also determined as a marker of thermal damage. In water-hydrated systems, acrylamide was only detected in wheat, rye, and coconut flours (23-61 µg/kg). When glucose was added, acrylamide levels increased in all systems except cassava. Lentil flour produced the highest levels (154 µg/kg), while corn flour showed the lowest (20 µg/kg). HMF levels followed a similar trend, with lentil flour again showing the highest content (232.3 mg/kg). These results highlight the importance of evaluating acrylamide formation when using non-wheat flours, especially in formulations containing sugars. Additional mitigation strategies may be needed to ensure the safety of these innovative food products.
在食品工业中，使用替代面粉来改善烘焙食品的营养和感官特性变得越来越普遍。然而，这些变化也可能影响丙烯酰胺的形成，丙烯酰胺是一种在加热至120°C以上的食品中产生的潜在致癌和致基因突变化合物。本研究评估了来自谷物、伪谷物、豆类、水果和块根的16种面粉形成丙烯酰胺的潜力。分析样品中的丙烯酰胺前体——还原糖和游离天冬酰胺，并在添加和不添加葡萄糖的模型面团系统中进行测试。所有样品在150°C下烘烤30分钟。还测定了羟甲基糠醛（HMF）作为热损伤的标志物。在水合系统中，仅在小麦粉、黑麦粉和椰子粉中检测到丙烯酰胺（23 - 61微克/千克）。添加葡萄糖后，除木薯粉外，所有系统中的丙烯酰胺含量均增加。扁豆粉产生的丙烯酰胺含量最高（154微克/千克），而玉米粉含量最低（20微克/千克）。HMF水平呈现类似趋势，扁豆粉的HMF含量再次最高（232.3毫克/千克）。这些结果突出了在使用非小麦面粉时评估丙烯酰胺形成的重要性，尤其是在含糖配方中。可能需要额外的缓解策略来确保这些创新食品的安全性。
