A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality

Komprda, T.; Přidal, Antonín; Mikulíková, Renata; Svoboda, Zdeněk; Cwiková, Olga; Nedomová, Šárka; Sýkora, Vladimí­r

doi:10.1002/jsfa.7811

Cited by 15 publications

(8 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Thus, higher thermal input explains, on the one hand, a higher acrylamide content and, on the other hand, a darker surface of the product (i.e., lower L*-value). We observed a similar relationship between acrylamide content in gingerbread and the L*-value (r = −0.49) in our previous experiment [ 58 ].…”

Section: Discussionsupporting

confidence: 83%

Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content

Cwiková

Komprda

Šottníková

et al. 2022

Foods

View full text Add to dashboard Cite

An effect of a processing method (dry and wet) and a degree of roasting (light, medium, and dark) of 15 coffee (Coffea arabica) samples on the content of caffeine, chlorogenic acid (CQA), total polyphenols (TPP), acrylamide (AA), and on the colour parameters L*, a*, and b* was evaluated. Neither processing nor roasting affected caffeine content (p > 0.05). The degree of roasting accounted for 46% and 72% of explained variability of the CQA content and AA content, respectively (p < 0.05). AA content was in the range from 250 (wet-processed, light-roasted samples) to 305 µg·kg−1 (wet-processed, dark-roasted coffees), but the dark roasting only tended (p > 0.05) to increase AA content. Wet-processed, dry-roasted coffee had higher (p < 0.05) TPP content (48.5 mg·g−1) than its dry-processed, dry-roasted counterpart (42.5 mg·g−1); the method of processing accounted for 70% of explained variability of TPP. Both the method of processing and the degree of roasting affected the L*, a*, and b* values (p < 0.01), but the lower values (p < 0.05) of these parameters in the dark-roasted samples were found only within the wet processing. A negative correlation between the AA content and lightness (L*) was established (r = −0.39, p < 0.05). It was concluded that from the consumers’ viewpoint, the results of the present study indicate relatively small differences in quality parameters of coffee irrespective of the method of processing or degree of roasting.

show abstract

Section: Discussionsupporting

confidence: 83%

Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content

Cwiková

Komprda

Šottníková

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…This result indicates that, besides dihydromyricetin, the other polyphenols contained in vine tea extract also contributed to the inhibition of acrylamide formation during bread baking. Komprda et al [31] reported that the synergism of components (NaHCO 3 /Ca 2+ /citric acid) leads to a possible decrease of acrylamide in gingerbread. However, whether these polyphenols in vine tea extract interact with each other in inhibiting the formation of acrylamide in the present study, such as synergism or antagonism, needs to be further confirmed.…”

Section: Quantification Of Acrylamide With Lc-msmentioning

confidence: 99%

Effects of Hot-Water Extract from Vine Tea (Ampelopsis grossedentata) on Acrylamide Formation, Quality and Consumer Acceptability of Bread

Cai

Jia

et al. 2020

Foods

View full text Add to dashboard Cite

Acrylamide is a harmful substance that could be inhibited by natural products. Vine tea is an edible herb belonging to the Vitaceae family and has been approved by Chinese authorities as a new food ingredient in 2013. However, the effects of vine tea extract on acrylamide formation and bread quality are rarely investigated. In this study, the polyphenol composition of hot-water extract from vine tea was characterized by ultrahigh-performance liquid chromatography coupled with high-resolution mass spectrometry (UHPLC-ESI-HRMS/MS), and its effects on acrylamide formation, quality, and consumer acceptability of bread were investigated. Vine tea extract and its main polyphenol, dihydromyricetin, significantly inhibited the acrylamide formation in bread, especially the low dose of vine tea extract (1.25 g/kg), which decreased the acrylamide formation by 58.23%. The color and texture of bread were significantly affected by vine tea extract or dihydromyricetin, whereas the moisture content was not changed remarkably. Triangle and paired preference tests indicated that, although the aroma, appearance, and taste of the bread with vine tea extract significantly differ from those of the control bread, vine tea extract did not significantly affect the consumer acceptability. In conclusion, the addition of vine tea extract could be used to develop a new and healthy bread product with low acrylamide content.

show abstract

“…It can be produced in different forms, such as plain or opalescent, co-extruded, or coated on both sides with acrylic. The acrylic coating is often used in combination with polyvinyl chloride (PVC)/polyvinylidene chloride (PVDC) copolymer because it provides a higher barrier for oxygen but also provides a stronger barrier effect for taste and aroma compared to conventional polypropylene (Robertson, 1994;Galić et al, 2009;Komprda et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Use of automatic tensile testing machines for assessing the strength properties of packaging materials for baked confectionery products

Rossieva

Резніченко

Ermolaeva

et al. 2022

Nexo Revista Científica

View full text Add to dashboard Cite

The authors conducted this study to assess the influence of the strength properties of packaging materials for baked confectionery products on the tensile strength, fracture strength, and elongation level. The purpose of this study was to evaluate the mechanical properties (impact strength, fracture strength, and distance to fracture). The paper presents a brief overview of modern methods of functional and operational properties control for polymer packaging materials used for food products and describes their features. The objects of the study were samples of packaging for gingerbread purchased from trade organizations. It has been shown that quality control of polymer packaging materials for food is key in determining the possibility of their intended use. The test results allow evaluating the possibilities and limitations, optimizing the technological process, and obtaining high-quality packaging. In conclusion, the authors give recommendations to gingerbread manufacturers to increase the competitiveness of the product and meet consumer demand.

show abstract

A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality

Abstract: The present study demonstrates that the combination of additives NaHCO /Ca /citric acid synergically decreases AA content in gingerbread without compromising the sensory quality. © 2016 Society of Chemical Industry.

Cited by 15 publications

References 27 publications

Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content

Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content

Effects of Hot-Water Extract from Vine Tea (Ampelopsis grossedentata) on Acrylamide Formation, Quality and Consumer Acceptability of Bread

Use of automatic tensile testing machines for assessing the strength properties of packaging materials for baked confectionery products

Contact Info

Product

Resources

About