Dietary habits have changed over the last years, decreasing the consumption of fresh foods and increasing the consumption of processed foods such as fast foods, where battered and breaded products are included. Breaded products are characterized by an outer layer of breadcrumbs which both controls the moisture losses and contributes to the properties of the product as it forms a crust which is more attractive once fried. The negative aspect of the consumption of these foods is primarily related to the high energy content, but moreover, an emerging risk is also associated due to a high exposure to Maillard reaction products (MRPs). Breaded foods are subjected to deep frying in vegetable oils at high temperature, where the Maillard reaction takes place with the resulting formation of process contaminants, such as acrylamide. Acrylamide is generated as a result of the reaction between asparagine and reducing sugars as main precursors. Recently, the European Food Safety Agency has confirmed that the presence of acrylamide in food is a public health concern, requiring continued efforts to reduce its exposure.

Relationship between asparagine and reducing sugar content with acrylamide formation in breadcrumb samples fried at
180 °C for 3 minutes

Researchers from the Chemical Modifications in Processed Food – CHEMPROFOOD group at the Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) have confirmed that the composition of the breadcrumb as an ingredient during the domestic and industrial preparation of breaded foods have direct influence on the formation of acrylamide in breaded products. Results showed significant differences in the levels of the contaminant according to the concentration of the potential precursors in the breadcrumbs. Levels of acrylamide were significantly correlated with the ratio between asparagine and reducing sugars. As expected, acrylamide was directly related to the frying time and temperature.

In summary, although the frying conditions are critical to the acrylamide formation, the appropriate adjustment of the ingredients used in the breadcrumb formulation may contribute to minimize the formation of potentially harmful compounds in the crust of breaded products. Taking into account these experimental data, it should be possible to manufacture breaded products with reduced levels of acrylamide by controlling both the composition of the product and the frying parameters and, subsequently, reducing their contribution to the dietary intake of the population.

Mesias M, Holgado F, Marquez-Ruiz G, Morales FJ
Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, Madrid, Spain

Publication

An investigation of process contaminants’ formation during the deep frying of breadcrumbs using a bread coat model.
Mesías M, Holgado F, Márquez-Ruiz G, Morales FJ
Food Funct. 2016 Mar 16

Read offline:     

Related Articles:

	Am I at risk of developing diabetes if exposed to… The answer is: it depends. Of course, there is no trivial answer to an open question like that when referring to scientific investigation. But we can make you think better…
	Sustainable solutions: Tamarind Seed Kernel powder… The majority of petroleum-based adhesives applied in the wood industry today, particularly formaldehyde-based adhesives. Their application trend is increasing due to their wide availability, superior bonding, durability, and resistance to…
	Galectin-9: A new target for beating atherosclerosis? Atherosclerosis is a chronic medical condition characterised by the accumulation of fat in the walls of blood vessels, which obstruct the normal flow of oxygen-rich blood and can have severe…
	Starch fatty acid esters - versatile bio-based… The biopolymer starch is well-known in the kitchen for baking, cooking, and as a component of flour and is available in large quantities. This makes starch interesting as sustainable resource…
	Exploring gap junction networks required for… The study of pattern formation has advanced to a new phase involving channel molecules acting on bioelectric signals, with gap junctions being major relevant factors. Gap junctions are composed of…
	Looking inside the heart: how multiple chronic… The aim of this study was to understand how having several ongoing health problems—what we refer to as multimorbidity—impacts the heart in people with cardiovascular disease, especially those undergoing heart…