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Reducing acrylamide in bread with plant additives: a systematic review.

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Area of Science:

  • Food Science
  • Food Safety
  • Natural Product Chemistry

Background:

  • Acrylamide (AA) formation in thermally processed foods is a significant food safety concern.
  • Plant-based additives offer natural strategies for AA mitigation due to bioactive compounds.
  • Polyphenols and flavonoids in plants can scavenge reactive intermediates and modulate Maillard reactions.

Purpose of the Study:

  • To systematically evaluate the impact of various plant powders and extracts on AA formation in bread.
  • To compare the efficacy of different plant-based additives in reducing AA.
  • To identify factors influencing AA mitigation by plant additives.

Main Methods:

  • Systematic review of studies on plant powders and extracts (green tea, rosemary, turmeric, buckwheat, spices).
  • Analysis of AA reduction percentages based on additive type, concentration, and food matrix.
  • Consideration of processing parameters like baking temperature, duration, and fermentation.

Main Results:

  • Plant extracts (green tea, vine tea, rosemary, Tartary buckwheat) demonstrated significant AA reduction (2.7% to 97.1%).
  • Certain plant powders (chia seeds, garlic) were found to enhance AA formation.
  • Plant extracts generally showed superior performance in AA mitigation compared to powders.

Conclusions:

  • Plant extracts are more effective than powders for acrylamide mitigation in food products.
  • Additive selection, concentration, and processing parameters are critical for optimizing AA reduction.
  • Combined strategies involving antioxidants and fermentation can maximize acrylamide reduction for safer food products.