title: Simultaneous inhibition of acrylamide and hydroxymethylfurfural formation by sodium glutamate microcapsules in an asparagine-glucose model system.
abstract: Inhibiting the formation of acrylamide (AA) and hydroxymethylfurfural (HMF) during food heating processes has attracted considerable investigative efforts due to potential health concerns associated with these compounds. The main purpose of this work is to demonstrate a strategy to simultaneously inhibit the formation of AA and HMF with sodium glutamate microcapsules selected to confirm the efficacy of this strategy. An asparagine-glucose aqueous model system was prepared containing free sodium glutamate and sodium glutamate microcapsules. Compared to adding free sodium glutamate, the maximum inhibition efficiency for AA and HMF was found to increase by addition of sodium glutamate microcapsules to 19.07 and 84.32%, respectively. Moreover, the kinetics of AA and HMF formation were studied in this model system. The AA inhibition efficiency significantly increased from 6.75 to 60.35% and the HMF inhibition efficiency significantly increased from 5.98 to 79.72% with increasing the reaction time from 25 to 40 min, indicating that the sodium glutamate microcapsules strategy proves to be far superior at prolonged heating times. These findings suggested that this inhibition strategy may provide promising characteristics for a variety of applications in food processing.
authors.affiliation: Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 Hunan People's Republic of China.
authors.forename: Zimeng
authors.initials: Z
authors.lastname: Wang
authors.affiliation: Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 Hunan People's Republic of China.
authors.forename: Chao
authors.initials: C
authors.lastname: Wen
authors.affiliation: Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 Hunan People's Republic of China.
authors.forename: Xingbo
authors.initials: X
authors.lastname: Shi
authors.affiliation: Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 Hunan People's Republic of China.
authors.forename: Dai
authors.initials: D
authors.lastname: Lu
authors.affiliation: Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 Hunan People's Republic of China.
authors.forename: Jiehong
authors.initials: J
authors.lastname: Deng
authors.affiliation: Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 Hunan People's Republic of China.
authors.forename: Fangming
authors.initials: F
authors.lastname: Deng
keywords: Acrylamide; Hydroxymethylfurfural; Inhibition efficiency; Microcapsules; Sodium glutamate