Effect of NaCl on the decrease of acrylamide content in a heat-treated model food matrix

Abstract

Summary Various amounts of NaCl between 0–10 wt% were added to the model food matrix consisting of an equimolar mixture of asparagine/glucose. The samples were heat-treated at 171.1 °C for 10 min and then the content of acrylamide (AA) was determined. Presence of NaCl in the matrix brings about a decrease of the AA content up to 40%. The decrease is not linear with the addition of NaCl; the dependence is hyperbolic-like with the tendency to reach a limit value for high NaCl additions. The highest decrement in the AA content is observed in the range 0–1 wt% of NaCl added. Differential scanning calorimetry measurements have shown that the elimination of AA via polymerization is strongly accelerated by NaCl. This reaction step, among other possible, brings about the decrease of AA content in the model food matrix.