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Effect of chitosan on the formation of acrylamide and hydroxymethylfurfural in model, biscuit and crust systems.
Food Funct. 2016 Aug 10; 7(8):3431-6.FF

Abstract

Chitosan has been popular as a natural food preservative due to its antibacterial and antifungal activities. It may be used in thermally processed foods such as bread to delay staling and improve the microbial stability during the shelf-life. However, the thermal process could lead to the formation of harmful compounds in bakery products through chemical reactions, in which chitosan could take part. Therefore, this study aims to investigate the effect of chitosan on the formation of acrylamide and hydroxymethylfurfural (HMF) in different model systems. Addition of acid to the asparagine-glucose model system decreased the initial rate of acrylamide formation to approx. 4-times. The chitosan included model system contained higher acrylamide than the asparagine-glucose-acid model but still lower than the asparagine-glucose model system. The HMF content was decreased in the presence of acid due to acid-catalyzed degradation. Additionally, HMF is a potent carbonyl source and utilized in the Maillard reaction. In biscuit samples, addition of acid or chitosan solution to the dough did not significantly affect the acrylamide formation (p > 0.05), however addition of acid increased the formed HMF. In crust samples, acrylamide formation was decreased by acid, while chitosan showed no additional decrease. No interaction was found between HMF and chitosan. The results suggest that the effect of chitosan should be carefully evaluated apart from the effect of acid, in which chitosan was solubilized.

Authors+Show Affiliations

Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey. vgokmen@hacettepe.edu.tr.No affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27406058

Citation

Mogol, Burçe Ataç, and Vural Gökmen. "Effect of Chitosan On the Formation of Acrylamide and Hydroxymethylfurfural in Model, Biscuit and Crust Systems." Food & Function, vol. 7, no. 8, 2016, pp. 3431-6.
Mogol BA, Gökmen V. Effect of chitosan on the formation of acrylamide and hydroxymethylfurfural in model, biscuit and crust systems. Food Funct. 2016;7(8):3431-6.
Mogol, B. A., & Gökmen, V. (2016). Effect of chitosan on the formation of acrylamide and hydroxymethylfurfural in model, biscuit and crust systems. Food & Function, 7(8), 3431-6. https://doi.org/10.1039/c6fo00755d
Mogol BA, Gökmen V. Effect of Chitosan On the Formation of Acrylamide and Hydroxymethylfurfural in Model, Biscuit and Crust Systems. Food Funct. 2016 Aug 10;7(8):3431-6. PubMed PMID: 27406058.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of chitosan on the formation of acrylamide and hydroxymethylfurfural in model, biscuit and crust systems. AU - Mogol,Burçe Ataç, AU - Gökmen,Vural, Y1 - 2016/07/13/ PY - 2016/7/14/entrez PY - 2016/7/14/pubmed PY - 2018/2/16/medline SP - 3431 EP - 6 JF - Food & function JO - Food Funct VL - 7 IS - 8 N2 - Chitosan has been popular as a natural food preservative due to its antibacterial and antifungal activities. It may be used in thermally processed foods such as bread to delay staling and improve the microbial stability during the shelf-life. However, the thermal process could lead to the formation of harmful compounds in bakery products through chemical reactions, in which chitosan could take part. Therefore, this study aims to investigate the effect of chitosan on the formation of acrylamide and hydroxymethylfurfural (HMF) in different model systems. Addition of acid to the asparagine-glucose model system decreased the initial rate of acrylamide formation to approx. 4-times. The chitosan included model system contained higher acrylamide than the asparagine-glucose-acid model but still lower than the asparagine-glucose model system. The HMF content was decreased in the presence of acid due to acid-catalyzed degradation. Additionally, HMF is a potent carbonyl source and utilized in the Maillard reaction. In biscuit samples, addition of acid or chitosan solution to the dough did not significantly affect the acrylamide formation (p > 0.05), however addition of acid increased the formed HMF. In crust samples, acrylamide formation was decreased by acid, while chitosan showed no additional decrease. No interaction was found between HMF and chitosan. The results suggest that the effect of chitosan should be carefully evaluated apart from the effect of acid, in which chitosan was solubilized. SN - 2042-650X UR - https://www.unboundmedicine.com/medline/citation/27406058/Effect_of_chitosan_on_the_formation_of_acrylamide_and_hydroxymethylfurfural_in_model_biscuit_and_crust_systems_ L2 - https://doi.org/10.1039/c6fo00755d DB - PRIME DP - Unbound Medicine ER -