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. 2022 Dec 8;11(24):3967.
doi: 10.3390/foods11243967.

Influence of Seasonings and Spice Essential Oils on Acrylamide Production in a Low Moisture Model System

Yuchen Zhu  1 , Bobo An  1 , Yinghua Luo  1 , Xiaosong Hu  1 , Fang Chen  1
Affiliations

Influence of Seasonings and Spice Essential Oils on Acrylamide Production in a Low Moisture Model System

Yuchen Zhu et al. Foods. .

Abstract

Acrylamide (AA) is a typical contaminant produced during the heating process. In the present study, two seasonings (soy sauce and rice vinegar) and three spice essential oils (chive, ginger, and pepper) were added to the asparagine (Asn)/glucose (Glc) diethylene glycol model system to investigate the production of AA in a low moisture model system. The generation of AA was significantly enhanced when low levels of soy sauce (1% and 3% v/v) were added (p < 0.05). The Asn/Glc model system was heated for 15 min with 0%, 1%, or 3% (v/v) soy sauce, containing 43 mg/L, 63 mg/L, and 53 mg/L AA, respectively. However, the addition of a high level of soy sauce (5% v/v) showed significant inhibition of AA production after heating for 10 min (p < 0.05). About 36% of AA was inhibited in the Asn/Glc/soy sauce (5%) model system after heating for 15 min. The addition of low levels of rice vinegar (1% and 3% v/v) showed comprehensive effects on AA production. Nevertheless, the addition of rice vinegar at 5% v/v had an inhibitory effect on AA generation (p < 0.05). All kinds of spice essential oils promoted the production of AA (p < 0.05). There was a dose−response relationship between the level of spice essential oils and the generation of AA. This study proposes the importance of seasonings and spice essential oils for AA production in food preparation.

Keywords: Maillard reaction; acrylamide; low moisture model system; seasonings; spice essential oils.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Effect of aw on acrylamide (AA) production in the asparagine (Asn)/glucose (Glc) model systems heated at 180 °C for 25 min. Asterisks (*) denote a significant difference between the Asn/Glc model system at aw 0.442 and the Asn/Glc model system at aw 0.270. Two asterisks (**) denote a significant difference between the Asn/Glc model system at aw 0.442 and the Asn/Glc model system at aw 0.173.
Figure 2
Figure 2
Effect of seasonings on AA production in the Asn/Glc/seasoning model systems heated at 180 °C for 25 min: (a) soy sauce; (b) rice vinegar. Asterisks (*), two asterisks (**), and three asterisks (***) denote significant differences between the control and the Asn/Glc/seasoning model systems at the additive amount of 1%, 3%, and 5% (v/v), respectively. The Asn/Glc model system is the control.
Figure 3
Figure 3
Effect of spice essential oils on the production of AA in the Asn/Glc/spice essential oil model systems heated at 180 °C for 25 min: (a) chive essential oil (CEO); (b) ginger essential oil (GEO); (c) pepper essential oil (PEO). Asterisks (*), two asterisks (**), and three asterisks (***) denote significant differences between the control and the Asn/Glc/spice essential oil model systems at the additive amount of 0.5%, 1%, and 3% (v/v), respectively. The Asn/Glc model system is the control.
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