Mitigating effect of calcium and magnesium on acrylamide formation in tortilla chips

Abstract

Background and objectives: The effectiveness of calcium and magnesium, as CaCl 2 and MgCl 2 , respectively, to reduce acrylamide formation in tortilla chips fried in soybean oil during 30 s at 190°C was evaluated. Findings: Acrylamide was reduced 69%, 70%, and 74% by adding 0.04, 0.08, and 0.12 M of MgCl 2 solutions to prepare the masa, compared with the reductions in 52%, 67%, and 52% obtained using 0.04, 0.08, and 0.12 M of CaCl 2 , respectively. The color, oil absorption, and the fracture force of tortilla chips using CaCl 2 were similar to those of the control. In contrast, tortilla chips with added MgCl 2 were darker and not as hard as the control. Conclusions: The use of salts such as CaCl 2 or MgCl 2 is a reliable and effective acrylamide mitigation strategy in tortilla-chip production. Significance and novelty: The use of calcium or magnesium salts during masa preparation can be a simple, inexpensive, and effective way to mitigate acrylamide formation during the processing of tortilla chips and other thermally processed maize-based foods that are widely consumed by the population. K E Y W O R D Sacrylamide mitigation, calcium, magnesium, tortilla chips

Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation

“…Worldwide, in recent years many new methods have been developed for the determination of AA in food products, such as: high performance liquid chromatography mass spectrometry (HPLC–MS), high performance liquid chromatography tandem mass spectrometry (HPLC–MS/MS), gas chromatography-electron capture detection (GCECD), gas chromatography-mass spectrometry (GC-MS), liquid chromatography (LC) with ultraviolet (UV), or MS detection, and capillary electrophoresis (CE) with UV and MS, [ 22 , 24 , 56 , 68 , 69 , 70 ], solid-phase extraction (SPE) (were used to analyze acrylamide in bread), and dispersive liquid-liquid microextraction (DLLME) [ 71 ]. The ultra-performance liquid chromatography (UPLC) method has the advantage that the resolution is improved with higher analytical sensitivity and a shorter retention time [ 72 ].…”

Acrylamide in Corn-Based Thermally Processed Foods: A Review

“…For example, the use of MgCl 2 as a divalent cation in masa preparation was reported as an effective mitigation strategy in tortilla chips with a reduction of acrylamide by 69–74% depending on the concentration of the salt used. Similarly, the use of CaCl 2 in masa preparation reduced acrylamide by 52% to 67% in tortilla chips . Adding asparaginase to masa reduced the acrylamide in tortilla chips by 90% .…”

“…Similarly, the use of CaCl 2 in masa preparation reduced acrylamide by 52% to 67% in tortilla chips. 84 Adding asparaginase to masa reduced the acrylamide in tortilla chips by 90%. 85 Another study showed that the addition of the amaranth protein isolate to the recipe of masa decreased the acrylamide content by 51% and 62% in fried tortilla chips and baked tortilla chips, respectively.…”