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Study of acrylamide mitigation in model systems and potato crisps: effect of rosmarinic acid
Author(s) -
Yuan Yuan,
Qi Mengyuan,
Liu Huangyou,
Yan Haiyang
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14180
Subject(s) - maillard reaction , chemistry , rosmarinic acid , acrylamide , food science , fructose , asparagine , model system , biochemistry , amino acid , antioxidant , organic chemistry , polymer , computational chemistry , copolymer
Summary In the current study, rosmarinic acid (RosA) played a critical role in inhibiting acrylamide ( AA ) formation in Maillard system and potato chips. Compared to the control group, AA formation was markedly inhibited by RosA of 10 −4 and 10 −1 m m in asparagine (Asn)‐glucose (Glc) system, and 10 −5 −1.0 m m in Asn‐fructose (Fru) system. The kinetic study indicated that with heating time ranging from 30 to 60 min, RosA had a significant inhibition effect on AA formation. Mechanism study showed the addition reaction between RosA and AA was the primary pathway to inhibit AA formation. In potato crisps, response surface methodology showed that frying temperature of 140.11 °C, frying time of 6.02 min and RosA concentration of 0.012 μ m had the lowest AA formation. In conclusion, RosA inhibited AA formation in both the model systems and potato crisps, and its application in food industry is well expected.