Allicin Promoted Reducing Effect of Garlic Powder through Acrylamide Formation Stage
Background: Acrylamide is formed during food heating and is neurotoxic to animals and potentially carcinogenic to humans. It is important to reduce acrylamide content during food processing. Researchers have suggested that garlic powder could reduce acrylamide content, but the key substance and acry...
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MDPI AG
2022-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/16/2394 |
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| author | Xiude Li Wendi Teng Guangmin Liu Fengyu Guo Hanzhu Xing Yahui Zhu Jinwang Li |
| author_facet | Xiude Li Wendi Teng Guangmin Liu Fengyu Guo Hanzhu Xing Yahui Zhu Jinwang Li |
| author_sort | Xiude Li |
| collection | DOAJ |
| description | Background: Acrylamide is formed during food heating and is neurotoxic to animals and potentially carcinogenic to humans. It is important to reduce acrylamide content during food processing. Researchers have suggested that garlic powder could reduce acrylamide content, but the key substance and acrylamide reduction pathway of garlic powder was unclear. Methods: The inhibitory effect of garlic powder on acrylamide in asparagine/glucose solution and a fried potato model system were firstly evaluated. Furthermore, the effect of allicin on the amount of produced acrylamide in the asparagine/glucose solution model system and fried potatoes was studied with kinetic analysis. Results: The freeze-dried garlic powder had a higher inhibition rate (41.0%) than oven-dried garlic powder (maximum inhibition rate was 37.3%), and allicin had a 71.3% attribution to the reduction of acrylamide content. Moreover, the inhibition rate of allicin had a nonlinear relationship with the addition level increase. The kinetic analysis indicated that garlic powder and allicin could reduce acrylamide content through the AA formation stage, but not the decomposition stage. Conclusions: Allicin was the key component of garlic powder in reducing acrylamide content during acrylamide formation stage. This research could provide a new method to reduce acrylamide content during food processing and expand the application area of garlic. |
| first_indexed | 2024-03-09T04:26:36Z |
| format | Article |
| id | doaj.art-38c542a824a74ad4a5469192f25819a9 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T04:26:36Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-38c542a824a74ad4a5469192f25819a92023-12-03T13:39:13ZengMDPI AGFoods2304-81582022-08-011116239410.3390/foods11162394Allicin Promoted Reducing Effect of Garlic Powder through Acrylamide Formation StageXiude Li0Wendi Teng1Guangmin Liu2Fengyu Guo3Hanzhu Xing4Yahui Zhu5Jinwang Li6School of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaSchool of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaKey Laboratory of Functional Dairy, Ministry of Education, Department of Nutrition and Health, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, ChinaKey Laboratory of Functional Dairy, Ministry of Education, Department of Nutrition and Health, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, ChinaSchool of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, ChinaKey Laboratory of Functional Dairy, Ministry of Education, Department of Nutrition and Health, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, ChinaSchool of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaBackground: Acrylamide is formed during food heating and is neurotoxic to animals and potentially carcinogenic to humans. It is important to reduce acrylamide content during food processing. Researchers have suggested that garlic powder could reduce acrylamide content, but the key substance and acrylamide reduction pathway of garlic powder was unclear. Methods: The inhibitory effect of garlic powder on acrylamide in asparagine/glucose solution and a fried potato model system were firstly evaluated. Furthermore, the effect of allicin on the amount of produced acrylamide in the asparagine/glucose solution model system and fried potatoes was studied with kinetic analysis. Results: The freeze-dried garlic powder had a higher inhibition rate (41.0%) than oven-dried garlic powder (maximum inhibition rate was 37.3%), and allicin had a 71.3% attribution to the reduction of acrylamide content. Moreover, the inhibition rate of allicin had a nonlinear relationship with the addition level increase. The kinetic analysis indicated that garlic powder and allicin could reduce acrylamide content through the AA formation stage, but not the decomposition stage. Conclusions: Allicin was the key component of garlic powder in reducing acrylamide content during acrylamide formation stage. This research could provide a new method to reduce acrylamide content during food processing and expand the application area of garlic.https://www.mdpi.com/2304-8158/11/16/2394acrylamideMaillard reactiongarlic powderallicinkinetics evaluation |
| spellingShingle | Xiude Li Wendi Teng Guangmin Liu Fengyu Guo Hanzhu Xing Yahui Zhu Jinwang Li Allicin Promoted Reducing Effect of Garlic Powder through Acrylamide Formation Stage Foods acrylamide Maillard reaction garlic powder allicin kinetics evaluation |
| title | Allicin Promoted Reducing Effect of Garlic Powder through Acrylamide Formation Stage |
| title_full | Allicin Promoted Reducing Effect of Garlic Powder through Acrylamide Formation Stage |
| title_fullStr | Allicin Promoted Reducing Effect of Garlic Powder through Acrylamide Formation Stage |
| title_full_unstemmed | Allicin Promoted Reducing Effect of Garlic Powder through Acrylamide Formation Stage |
| title_short | Allicin Promoted Reducing Effect of Garlic Powder through Acrylamide Formation Stage |
| title_sort | allicin promoted reducing effect of garlic powder through acrylamide formation stage |
| topic | acrylamide Maillard reaction garlic powder allicin kinetics evaluation |
| url | https://www.mdpi.com/2304-8158/11/16/2394 |
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