Moisture enhances acrylamide reduction during storage in model studies of rye crispbread.
The effect of storage conditions on the residual acrylamide content of unfermented rye crispbread was studied in a model system. When milled samples were stored at -80 to 6 degreesC for up to 224 days in double sealed plastic bags, no change in acrylamide content was observed. However, when the milled samples were stored under warmer conditions (20 and 40 degreesC), a notable reduction in acrylamide was noted (22% and 29%, respectively). When stored at 40 degreesC for 70 days in glass tubes, acrylamide content in the samples decreased by 37% in the capped samples, while the decrease in the uncapped samples was in the order of 15%. Finally, a notable reduction of 80% was found when samples were stored at increased moisture level at 40 degreesC for 70 days in capped glass containers. These results highlight that moisture content seems to be of importance for reduction of acrylamide content during storage of food and analytical samples.
Mustafa
Arwa
A
Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden. arwa.mustafa@lmv.slu.se
Andersson
Roger
R
HellEnäs
Karl-Erik
KE
Aman
Per
P
Kamal-Eldin
Afaf
A
D020106:Acrylamide / Q000737:chemistry*; D001939:Bread / Q000032:analysis*; D005511:Food Handling; D006813:Humidity; D010084:Oxidation-Reduction; D012434:Secale / Q000737:chemistry*; D013696:Temperature
D020106:Acrylamide