Swiacka Jagoda, Kaiser Viktoria, Bertsche Ute, Schwadorf Klaus, Koenzen Edeltrud, Jekle Mario
Department of Plant-based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70599 Stuttgart, Germany.
Core Facility Hohenheim (640), Mass Spectrometry, University of Hohenheim, Ottilie-Zeller-Weg 2, 70599 Stuttgart, Germany.
Food Chem X. 2025 Jul 24;29:102836. doi: 10.1016/j.fochx.2025.102836. eCollection 2025 Jul.
Three locally grown carrot varieties (, , ) were dehydrated by hot-air, vacuum, or freeze-drying, and their composition, including ᴅ-glucose, ᴅ-fructose, ᴅ-galactose, and sucrose (HPAEC-PAD), free ʟ-asparagine (IEX), β-carotene (UPLC), and acrylamide (HPLC-ESI-MS/MS) was evaluated. Variety and fertilization significantly impacted mono-/disaccharide content, free ʟ-asparagine, and β-carotene levels. Blanching reduced sugar and free ʟ-asparagine levels after drying, whereas freeze-drying showed the highest retention of free asparagine and β-carotene. Breads with dried carrot strips exceeded the EU acrylamide benchmark (= 50 μg/kg), reaching from 49.7 ± 3.0 to 131 ± 5 μg/kg per slice. Relative acrylamide formation was the lowest at 3.86 ± 0.25 μg/g (, blanched, hot-air dried) and the highest at 10.3 ± 0.7 μg/g (, unblanched, hot-air dried). Acrylamide levels correlated significantly ( < 0.01) with ᴅ-fructose ( = 0.88), ᴅ-glucose ( = 0.84), and ʟ-asparagine ( = 0.78). Results emphasize that carrot variety, drying methods, and blanching significantly influence precursor levels and acrylamide formation, offering novel insights into mitigating acrylamide in baked goods containing carrots.
对三个本地种植的胡萝卜品种（品种1、品种2、品种3）进行热风干燥、真空干燥或冷冻干燥处理，并对其成分进行评估，包括D-葡萄糖、D-果糖、D-半乳糖和蔗糖（高效阴离子交换色谱-脉冲安培检测法）、游离L-天冬酰胺（离子交换色谱法）、β-胡萝卜素（超高效液相色谱法）和丙烯酰胺（高效液相色谱-电喷雾串联质谱法）。品种和施肥显著影响单糖/双糖含量、游离L-天冬酰胺和β-胡萝卜素水平。漂烫降低了干燥后的糖分和游离L-天冬酰胺水平，而冷冻干燥显示游离天冬酰胺和β-胡萝卜素的保留率最高。含有胡萝卜干条的面包超过了欧盟丙烯酰胺基准（=50μg/kg），每片面包的丙烯酰胺含量在49.7±3.0至131±5μg/kg之间。相对丙烯酰胺形成量最低为3.86±0.25μg/g（品种1，漂烫，热风干燥），最高为10.3±0.7μg/g（品种3，未漂烫，热风干燥）。丙烯酰胺水平与D-果糖（r=0.88）、D-葡萄糖（r=0.84）和L-天冬酰胺（r=0.78）显著相关（P<0.01）。结果强调，胡萝卜品种、干燥方法和漂烫显著影响前体水平和丙烯酰胺形成，为减轻含胡萝卜烘焙食品中的丙烯酰胺提供了新的见解。
