Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type

• Published in: Food chemistry 2016-02, Vol.192, p.575-585
• Main Authors: Nguyen, Ha T., Van der Fels-Klerx, H.J. (Ine), Peters, Ruud J.B., Van Boekel, Martinus A.J.S.
• Format: Article
• Language: English
• Subjects: 5-Hydroxymethylfurfural (HMF); Acrylamide; Acrylamide - chemistry; Bakery products; Bread - analysis; BU Contaminanten & Toxines; BU Contaminants & Toxins; BU Toxicologie Bioassays & Novel Foods; BU Toxicologie, Novel Foods & Agroketens; BU Toxicology Bioassays & Novel Foods; BU Toxicology, Novel Foods & Agrochains; Carbohydrates - chemistry; CS Onderwijsinstituut; Furaldehyde - analogs & derivatives; Furaldehyde - chemistry; Multiresponse kinetic modelling; Neo-formed contaminants; Onderwijsinstituut; RIKILT - BU Toxicologie Bioassays & Novel Foods; RIKILT - BU Toxicology Bioassays & Novel Foods; RIKILT - Business unit Contaminanten & Toxines; RIKILT - Business unit Contaminants & Toxins; Sugars; VLAG
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2015.07.016

•Effects of sugar type on reaction mechanisms for formation of acrylamide and HMF during baking biscuits investigated.•A mechanistic model was proposed for acrylamide and HMF formation in four types of biscuits during baking at 200°C.•Formation of acrylamide and HMF in biscuits went via the specific amino acid route and caramelisation, respectively.•Study results contribute to understanding chemical reaction pathways in real food products. This study aimed to investigate the effects of sugar type on the reaction mechanism for formation of acrylamide and 5-hydroxymethylfurfural (HMF) during the baking of biscuits at 200°C using multiresponse modelling. Four types of biscuits were prepared: (1) with sucrose, (2) with glucose and fructose, (3) with fructose only and (4) with glucose only. Experimental data showed that HMF concentration was highest in biscuits with glucose and fructose, whereas acrylamide concentration was highest in biscuits with glucose, also having the highest asparagine concentration. Proposed mechanistic models suggested that HMF is formed via caramelisation and that acrylamide formation follows the specific amino acid route, i.e., reducing sugars react with asparagine to form the Schiff base before decarboxylation, to generate acrylamide without the Amadori rearrangement product and sugar fragmentation. Study results contribute to understanding chemical reaction pathways in real food products.