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Processing parameters in breadmaking and bioaccessibility of acrylamide and 5-hydroxymethylfurfural.
Andressa Cunha Lemos1, Verônica Simões de Borba2, Priscila Tessmer Scaglioni3
1Laboratory of Mycotoxins and Food Science, Post Graduate Program in Engineering and Food Science, School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande do Sul, Brazil.
Food Research International (Ottawa, Ont.)
|November 21, 2023
Summary
Optimizing bread processing parameters significantly impacts acrylamide (AA) and 5-Hydroxymethylfurfural (5-HMF) levels. Shorter fermentation and baking times reduce these contaminants, crucial for food safety and consumer health.
Area of Science:
- Food Chemistry
- Toxicology
- Food Processing
Background:
- Acrylamide (AA) and 5-Hydroxymethylfurfural (5-HMF) are process contaminants found in baked goods.
- Their levels and bioaccessibility are influenced by processing parameters like fermentation and baking times.
- Understanding contaminant fate during digestion is crucial for assessing dietary exposure and health risks.
Purpose of the Study:
- To evaluate the digestive fate, bioaccessibility, and diffusion of AA and 5-HMF in bread.
- To investigate the impact of varying fermentation and baking times on contaminant levels.
- To correlate initial contaminant levels with their behavior during simulated digestion.
Main Methods:
- Bread samples were produced with different fermentation (60-120 min) and baking (20 min) times.
- AA and 5-HMF were quantified in ready-to-eat samples and after simulated gastric and intestinal digestion.
- Extraction was performed using the QuEChERS method, followed by HPLC-PDA analysis.
- Dialysis was used to assess contaminant diffusion across a membrane.
Main Results:
- Doubling fermentation time increased AA by 1.2-fold and decreased 5-HMF by 1.4-fold.
- Optimal processing (60 min fermentation, 20 min baking) yielded the lowest AA (1.71 mg/kg) and 5-HMF (0.50 mg/kg).
- 5-HMF increased during gastric digestion, and both increased during intestinal digestion, indicating higher bioaccessibility than initially measured.
- Approximately 90% of AA and 100% of 5-HMF crossed the dialysis membrane.
- Bioaccessible AA levels exceeded safety recommendations (50 µg/kg).
Conclusions:
- Initial AA levels correlate with fermentation time; initial 5-HMF levels correlate with baking time.
- Digestive processes significantly affect the measured bioaccessibility of AA and 5-HMF.
- Optimizing processing parameters is a viable strategy to reduce the bioaccessibility of these harmful compounds in bread.
- The high bioaccessibility of AA in bread poses a significant health concern due to its prevalence in the diet.
