Effect of Storage on Acrylamide and 5-hydroxymethylfurfural Contents in Selected Processed Plant Products with Long Shelf-life

Plant Foods for Human Nutrition
Joanna MichalakFabian Nowak

Abstract

This study investigated the effects of storage and temperature duration on the stability of acrylamide (AA) and 5-hydroxymethylfurfural (HMF) in selected foods with long shelf-life. Products were analysed fresh and stored at temperatures of 4 and 25 °C after 6 and 12 months (with the exception of soft bread samples, which were analysed after 15 and 30 days). The AA and HMF contents were determined with RP-HPLC coupled to a diode array detector (DAD). AA and HMF were not stable in many processed plant products with a long shelf-life. The highest AA reduction and the largest increase in HMF content were observed in the samples stored at a higher temperature (25 °C) for 12 months. It was found that an initial water activity of 0.4 is favourable to HMF formation and that AA reduction may be considerably greater in stored products with a low initial water activity. The kind of product and its composition may also have a significant impact on acrylamide content in stored food. In the final period of storage at 25 °C, acrylamide content in 100% cocoa powder, instant baby foods, 20% cocoa powder and instant coffee was 51, 39, 35 and 33% lower than in products before storage, respectively. It was observed that a large quantity of ε-NH2 ...Continue Reading

References

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Sep 10, 2003·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·K SvenssonJ Rosén
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Apr 5, 2011·Molecular Nutrition & Food Research·Klaus AbrahamKlaus E Appel
Aug 20, 2011·Plant Foods for Human Nutrition·Joanna MichalakJoanna Klepacka
Aug 14, 2012·Plant Foods for Human Nutrition·Shridhar K SatheGirdhari M Sharma

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Citations

Nov 7, 2017·Public Health Nutrition·Akriti SinghKenda Cunningham
Jun 6, 2017·Public Health Nutrition·Chandni KarmacharyaSuneetha Kadiyala
Jan 7, 2020·Critical Reviews in Food Science and Nutrition·Maria Alessia SchoutenSantina Romani
Dec 1, 2019·International Journal of Environmental Research and Public Health·Joanna MichalakElżbieta Gujska
Sep 16, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Joanna MichalakElżbieta Gujska
May 19, 2019·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Véronique SirotMarion Hulin

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