Inhibition of acrylamide by glutathione in asparagine/glucose model systems and cookies. (1st November 2020)

• Record Type: Journal Article
• Authors: Zhu, Yuchen; Luo, Yinghua; Sun, Guoyu; Wang, Pengpu; Hu, Xiaosong; Chen, Fang
• Is Part Of: Food chemistry. Volume 329(2020)
• Publication Date: 2020-11-01
• Subjects: Acrylamide -- Glutathione -- Inhibition -- Maillard reaction -- Cookies; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.127171
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Inhibition of GSH on AA in the Glc/Asn model system and cookies. Inhibition of GSH on AA caused by the competitive reaction and declined pH value. GSH could be used as a potential inhibitor to decrease AA formation in foods. Presence of GSH improved cookies lightness, but not affected cookies texture. Abstract: The inhibition effects of glutathione (GSH) on acrylamide (AA) in the asparagine/glucose model systems and cookies were investigated. The formation of AA was significantly inhibited by GSH addition in the model systems. The decreasing levels of AA were in the range of 38–86%, 57–82%, and 3–41% at 120, 140, and 160 °C, respectively. In addition, the presence of GSH in cookies also inhibited the AA formation, but with no corresponding relationship between the GSH level and the inhibition ratio. The addition of 0.05 g/kg GSH in cookie dough resulted in the decreasing of AA by 48%, some improvement in cookie lightness, but no influence on cookie texture. Kinetic analysis showed that the application of GSH not only inhibited the formation of AA but also improved the elimination of AA. In the summary, GSH could be a potential inhibitor to reduce the AA formation in food during the heating process.