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Protective effect of chitosan on acrylamide formation in model and batter systems

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Protective effect of chitosan on acrylamide formation in model and batter systems

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dc.contributor.author Sansano Tomás, Mariola es_ES
dc.contributor.author Castelló Gómez, María Luisa es_ES
dc.contributor.author Heredia Gutiérrez, Ana Belén es_ES
dc.contributor.author Andrés Grau, Ana María es_ES
dc.date.accessioned 2018-01-02T09:39:30Z
dc.date.available 2018-01-02T09:39:30Z
dc.date.issued 2016 es_ES
dc.identifier.issn 0268-005X es_ES
dc.identifier.uri http://hdl.handle.net/10251/93707
dc.description.abstract [EN] In recent years high contents of acrylamide, a potentially carcinogenic substance, have been found in a wide range of fried and baked foods. For this reason, the health authorities together with the food industry have carried out research to find ways to minimize the presence of acrylamide during food processing. The addition of chitosan may be an excellent alternative for achieving this goal because due to their richness in amino groups, they would interfere with the Maillard reaction that unleashes the formation of acrylamide. The main aims of this study were to analyze the addition of different concentrations of chitosan in model systems as a new way of mitigating generation of acrylamide during frying processes, while evaluating the influence of pH, reducing sugars (glucose and fructose) present in the system and frying temperature, and to determine the functionality of adding chitosan in fried batter systems. The results showed that chitosan is capable of inhibiting the formation of acrylamide in model systems and in fried batters. In model systems, a reduction in acrylamide ranging from 49 to 85% was achieved for 1% of chitosan, the maximum inhibition taking place in asparagine-fructose model systems and the lowest in asparagineeglucose model systems. In fried batter, acrylamide was mitigated by 59 ± 6% with a chitosan concentration of 0.27% in batter formulations. Double concentrations of chitosan (0.54%) did not considerably improve the inhibition capacity. es_ES
dc.description.sponsorship The authors would like to thank the Generalitat Valenciana (GV/2012/072) for the financial support given to this investigation.
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation GV/2012/072
dc.relation.ispartof Food Hydrocolloids es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Acrylamide es_ES
dc.subject Chitosan es_ES
dc.subject Model systems es_ES
dc.subject Batter systems es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Protective effect of chitosan on acrylamide formation in model and batter systems es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodhyd.2016.03.017 es_ES
dc.rights.accessRights Abierto 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.; Castelló Gómez, ML.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2016). Protective effect of chitosan on acrylamide formation in model and batter systems. Food Hydrocolloids. 60:1-6. doi:10.1016/j.foodhyd.2016.03.017 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.foodhyd.2016.03.017 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 6 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 60 es_ES
dc.relation.pasarela S\304709 es_ES
dc.contributor.funder Generalitat Valenciana es_ES


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