Acrylamide mitigation in Californian-style olives after thermal and baking treatments

Californian-style olives elaboration can generate a carcinogenic compound known as acrylamide. This study assesses acrylamide formation after its elaboration and cooking in the Hojiblanca variety, submitted to mitigation strategies. Acrylamide levels in traditional elaboration (194.9-561.6 ng.g(-1)) were higher compared with those obtained post-industrial mitigation strategies (102.9-440.3 ng.g(-1)), after applying a phenol addition (72.0-317.9 ng.g(-1)) and, finally, after performing mitigation strategies along with phenol addition (50.4-110.5 ng.g(-1)). Type of packaging contributed to mitigating acrylamide formation, with glass containers providing better caring of the food matrix (showing an acrylamide decrease of 13 %). The evolution of acrylamide after the different baking treatments showed that this toxic compound becomes higher with temperature, finally stabilizing during baking treatments with temperatures from 195 degrees C to 235 degrees C (T3-T5). These analyses were complemented with sensory analysis, finding a positive correlation (R-2= 0.696-0.913) when represented versus cooking defect. To sum up, the study showed that the acrylamide saturation curve can be influenced by the mitigation strategies applied. It can be said that the more effectively the mitigation measures are performed, the less pronounced the acrylamide saturation curve will be. This research enhances the importance of designing strategies to decrease undesirable compounds synthetized during food processing.

Automated summary

This study assesses acrylamide formation during the elaboration and cooking of Californian-style olives, finding that mitigation strategies can reduce acrylamide levels. The use of glass containers and lower baking temperatures can help mitigate acrylamide formation. The study highlights the importance of strategizing to reduce the synthesis of undesirable compounds during food processing.