Reduction of acrylamide by taurine in aqueous and potato chip model systems

Study on Mitigation of Acrylamide Formation in Cookies by 5 Antioxidants

“…These results were in agreement with those reported by Cheng and others (2010), who found that an antioxidant‐apple extract, rich in proanthocyanidin, potently inhibited acrylamide formation in fried potato crisps. Apart from apple extract, ECG, EGC, and taurine have also been demonstrated as excellent inhibitors of acrylamide formation in certain food systems (Zhang and others 2006; Shin and others 2010). Moreover, in the present study, AOB (0.2 g/kg) and VE (0.1 g/kg) performed better than the other 3 antioxidants in mitigating the formation of acrylamide.…”

Plant-Derived Agents with Anti-Glycation Activity

“…Another beverage consumed worldwide, the coffee, is also rich in phenolic compounds, mainly caffeoylquinic, p-coumaroylquinic, feruoylquinic and dicaffeoylquinic acids which inhibit protein glycation and dicarbonyl compounds formation [51]. Except polyphenols which constitute a major group of plant-derived compounds with anti-glycation activity, some amino acids [52][53][54], triterpenes and saponins [55,56], polysaccharides and oligosaccharides [43,44,57,58] were shown to decrease the AGEs formation. Taurine, a sulfur amino acid, was shown to reduce acrylamide production in potato chip models suggesting its potential use in food processing to decrease acrylamide formation [53].…”

Positive interaction between amino and sulfhydryl groups for acrylamide removal

“…Among the described acrylamide reduction procedures (see, for example, Anese et al, 2009;Capuano et al, 2009;Friedman & Levin, 2008;Yuan, Shu, Zhou, Qi, & Xiang, 2011), the addition of amino acids has been suggested because amino acids are common food components and have nucleophilic groups able to be added to the acrylamide carbon-carbon double bond (Adams, Hamdani, Van Lancker, Mejri, & De Kimpe, 2010;Koutsidis et al, 2009;Shin et al, 2010).…”