Inhibitory effect of polysaccharides on acrylamide formation in chemical and food model systems

Abstract

The inhibitory effect of three polysaccharides (alginate, pectin and chitosan) on acrylamide formation was investigated in chemical and fried potato food model systems, under two heating regimes (heating block and microwave). In the chemical system, acrylamide formation followed a second order reaction kinetic behaviour. Activation energies (Ea) were 17.85 and 110.78 kJ/mol for conventional and microwave heating respectively. Acrylamide content was highest at 180 °C after 60 min conventional heating (27.88 ng/ml) and 3.5 fold higher after microwave heating for 60 s (800 W, 98.02 ng/ml). Alginate (0.3% w/v) and pectin (0.2% w/v) solutions efficiently inhibited acrylamide formation by 65% and 56% respectively under conventional heating, and 36% and 30% respectively under microwave heating. Coating potatoes with alginate, pectin and chitosan (1% w/v) prior to frying dramatically inhibited acrylamide formation by 54%, 51% and 41% respectively. However only alginate and pectin slightly reduced acrylamide by 5% in the microwave.

Keywords: Acrylamide; Acrylamide (PubChem CID: 6579); Alginate; Alginic acid (PubChem CID: 6850754); Asparagine (PubChem CID: 6267); Chitosan; Chitosan (PubChem CID: 71853); Maillard; Microwave; Pectin; Pectin (PubChem CID: 441476); Polysaccharides; Potato.