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Dietary acrylamide: What happens during digestion

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Dietary acrylamide: What happens during digestion

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dc.contributor.author Sansano Tomás, Mariola es_ES
dc.contributor.author Heredia Gutiérrez, Ana Belén es_ES
dc.contributor.author Peinado Pardo, Irene es_ES
dc.contributor.author Andrés Grau, Ana María es_ES
dc.date.accessioned 2018-06-18T04:24:02Z
dc.date.available 2018-06-18T04:24:02Z
dc.date.issued 2017 es_ES
dc.identifier.issn 0308-8146 es_ES
dc.identifier.uri http://hdl.handle.net/10251/104249
dc.description.abstract [EN] Acrylamide is a well-known potentially carcinogen compound formed during thermal processing as an intermediate of Maillard reactions. Three objectives were addressed: the impact of gastric digestion on acrylamide content of French Fries, chips, chicken nuggets, onions rings, breakfast cereals, biscuits, crackers, instant coffee and coffee substitute; the acrylamide content evolution during gastrointestinal digestion of French fries and chips; and the effectiveness of blanching and air-frying on acrylamide mitigation after gastrointestinal digestion. A significant increase (p-value < 0.05) in acrylamide content was observed for most of the products after gastric digestion (maximum registered for sweet biscuits, from 30 +/- 8 to 150 +/- 48 mu g/kg). However, at the end of the intestinal stage, acrylamide values were statistically similar (p-value = 0.132) for French fries and lower than the initial values (before digestion) in potato chips (p-value = 0.027). Finally, the low acrylamide content found in blanched and air-fried samples, remained still lower than for deep fried samples even after gastrointestinal digestion. (C) 2017 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship The authors would like to thank the Universitat Politecnica de Valencia for the PhD scholarship given to Mariola Sansano Tomas.
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Chemistry es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Acrylamide es_ES
dc.subject In vitro es_ES
dc.subject Digestion es_ES
dc.subject Kinetics es_ES
dc.subject Bioaccessibility es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Dietary acrylamide: What happens during digestion es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodchem.2017.05.104 es_ES
dc.rights.accessRights Abierto es_ES
dc.date.embargoEndDate 2018-12-15 es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Sansano Tomás, M.; Heredia Gutiérrez, AB.; Peinado Pardo, I.; Andrés Grau, AM. (2017). Dietary acrylamide: What happens during digestion. Food Chemistry. 237:58-64. doi:10.1016/j.foodchem.2017.05.104 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.foodchem.2017.05.104 es_ES
dc.description.upvformatpinicio 58 es_ES
dc.description.upvformatpfin 64 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 237 es_ES
dc.identifier.pmid 28764038
dc.relation.pasarela S\337798 es_ES
dc.contributor.funder Universitat Politècnica de València


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