A strategy for reducing acrylamide content in wheat bread by combining acidification rate and prerequisite substance content of Lactobacillus and Saccharomyces cerevisiae

Zhou, Xiaoli; Duan, Mengjie; Gao, Shijie; Wang, Yibao; Wang, Xinyi; Zhou, Yiming

doi:10.1016/j.crfs.2022.06.005

Cited by 13 publications

(12 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Prolonged fermentation of dough using yeast alone has shown promise reduction of acrylamide levels in bread due to significant consumption of free asparagine. However, this approach may not yield comparable results to those observed in fermented breads, due to the amplified release of fructose by yeast, which could counteract the acrylamide reduction effect (Zhou et al., 2022). The utilization of sourdough fermentation using diverse strains of LAB and Saccharomyces cerevisiae , as opposed to the alternative method of dry yeast fermentation, is a distinct approach in the realm of bread baking (Khorshidian et al., 2020; Albedwawi et al., 2021).…”

Section: Technologies For Reduction Of Acrylamidementioning

confidence: 99%

See 1 more Smart Citation

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

Pandiselvam,

Süfer,

Özaslan

et al. 2024

Food Frontiers

View full text Add to dashboard Cite

This review examines various methods of reducing acrylamide levels in processed foods, focusing on thermal and nonthermal methods. Acrylamide, which is mainly formed by the Maillard reaction, poses a health risk and therefore requires the implementation of successful mitigation strategies. The processes by which acrylamide is formed, particularly at temperatures above 120°C, such as frying, roasting, and cooking (however, the practical temperature in the inner of foods does not exceed 120°C), serve as a basis for understanding intervention methods. The effectiveness of thermal technologies, including optimization of time and temperature as well as pretreatment and posttreatment techniques, will be studied in detail. In addition, vacuum‐based technologies such as baking, predrying, frying, deep‐frying, and impregnation are examined to shed light on their underlying mechanisms. Advanced thermal techniques such as microwaves and irradiation will be investigated to evaluate their effectiveness in reducing acrylamide. Furthermore, nonthermal methods, including pulsed electric fields, ultrasound treatments, and novel combinations such as pulsed electric fields and blanching, are being investigated. Various enzymatic interventions with asparaginase and glucose oxidase as well as yeast treatments and fermentations offer a wide range of intervention possibilities. The use of additives/coatings and plant extracts, such as edible coatings, polyphenols, and specific ingredient formulations, has shown promise for acrylamide reduction. This paper highlights the commercial implications, future prospects, and barriers to implementation of these methods. By examining different approaches, this comprehensive analysis emphasizes the importance of using different strategies to successfully reduce acrylamide levels in processed foods and provides guidance to the food industry to improve product safety and quality.

show abstract

Section: Technologies For Reduction Of Acrylamidementioning

confidence: 99%

“…For instance, Zhou et al. (2022) used Lactobacilli and S. cerevisiae in sourdough production to mitigate acrylamide formation. The decrease in acrylamide levels was directly correlated with the decline in pH levels due to fermentation.…”

Section: Technologies For Reduction Of Acrylamidementioning

confidence: 99%

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

Pandiselvam,

Süfer,

Özaslan

et al. 2024

Food Frontiers

View full text Add to dashboard Cite

show abstract

“…Other studies also reported a decrease of about 25–59% and strain specific effects. Pediococcus pentosaceus had the highest potential to reduce acrylamide levels ( 222 ). Other studies found lower acrylamide levels in sourdough fermentation as well, but observed a significant correlation with the amount of reducing sugars ( 223 , 224 ).…”

Section: Reduction Of Anti-nutritive Compounds and Contaminantsmentioning

confidence: 99%

Does sourdough bread provide clinically relevant health benefits?

et al. 2023

View full text Add to dashboard Cite

During the last decade, scientific interest in and consumer attention to sourdough fermentation in bread making has increased. On the one hand, this technology may favorably impact product quality, including flavor and shelf-life of bakery products; on the other hand, some cereal components, especially in wheat and rye, which are known to cause adverse reactions in a small subset of the population, can be partially modified or degraded. The latter potentially reduces their harmful effects, but depends strongly on the composition of sourdough microbiota, processing conditions and the resulting acidification. Tolerability, nutritional composition, potential health effects and consumer acceptance of sourdough bread are often suggested to be superior compared to yeast-leavened bread. However, the advantages of sourdough fermentation claimed in many publications rely mostly on data from chemical and in vitro analyzes, which raises questions about the actual impact on human nutrition. This review focuses on grain components, which may cause adverse effects in humans and the effect of sourdough microbiota on their structure, quantity and biological properties. Furthermore, presumed benefits of secondary metabolites and reduction of contaminants are discussed. The benefits claimed deriving from in vitro and in vivo experiments will be evaluated across a broader spectrum in terms of clinically relevant effects on human health. Accordingly, this critical review aims to contribute to a better understanding of the extent to which sourdough bread may result in measurable health benefits in humans.

show abstract

“…Furthermore, Zhou et al. (2022) investigated strategies for reducing acrylamide content in wheat breads by combining Lactobacilli and Saccharomyces cerevisiae in sourdough, in comparison with natural fermentation. This study presented that no significant correlations were observed between acrylamide and reducing sugar contents in wheat breads (Zhou et al., 2022).…”

Section: Free Asn and Acrylamide Formation: The Maillard Reactionmentioning

confidence: 99%

“…Further evidence of the importance of ASN was well-established by adding the enzyme asparaginase to model doughs, which promoted a significant reduction of acrylamide (Stadler, 2006). Furthermore, Zhou et al (2022) investigated strategies for reducing acrylamide content in wheat breads by combining Lactobacilli and Saccharomyces cerevisiae in sourdough, in comparison with natural fermentation. This study presented that no significant correlations were observed between acrylamide and reducing sugar contents in wheat breads (Zhou et al, 2022).…”

Section: Free Asn and Acrylamide Formation: The Maillard Reactionmentioning

confidence: 99%

Adding pulse flours to cereal‐based snacks and bakery products: An overview of free asparagine quantification methods and mitigation strategies of acrylamide formation in foods

Sá,

House

2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Thermal processing techniques can lead to the formation of heat‐induced toxic substances. Acrylamide is one contaminant that has received much scientific attention in recent years, and it is formed essentially during the Maillard reaction when foods rich in carbohydrates, particularly reducing sugars (glucose, fructose), and certain free amino acids, especially asparagine (ASN), are processed at high temperatures (>120°C). The highly variable free ASN concentration in raw materials makes it challenging for food businesses to keep acrylamide content below the European Commission benchmark levels, while avoiding flavor, color, and texture impacts on their products. Free ASN concentrations in crops are affected by environment, genotype, and soil fertilization, which can also influence protein content and amino acid composition. This review aims to provide an overview of free ASN and acrylamide quantification methods and mitigation strategies for acrylamide formation in foods, focusing on adding pulse flours to cereal‐based snacks and bakery products. Overall, this review emphasizes the importance of these mitigation strategies in minimizing acrylamide formation in plant‐based products and ensuring safer and healthier food options.

show abstract

A strategy for reducing acrylamide content in wheat bread by combining acidification rate and prerequisite substance content of Lactobacillus and Saccharomyces cerevisiae

Cited by 13 publications

References 27 publications

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

Does sourdough bread provide clinically relevant health benefits?

Adding pulse flours to cereal‐based snacks and bakery products: An overview of free asparagine quantification methods and mitigation strategies of acrylamide formation in foods

Contact Info

Product

Resources

About