Acrylamide mitigation using zein-polysaccharide complex particles

Protein-polysaccharide biopolymer particles composed of potential acrylamide inhibitors, including zein, chi-tosan, alginate, and pectin, were used for acrylamide mitigation in this study. The synergistic effect of zein and polysaccharides in complex particles was hypothesized to inhibit acrylamide formation at high temperature. A reaction model utilizing a glucose and asparagine solution heated at 170 degrees C for 30 min in a heating block was implemented. Zein, zein-polysaccharide complex particles, and a mixture of zein and polysaccharides (non-complex particles) were used as acrylamide inhibitor solutions. The highest acrylamide reduction was observed at a zein concentration of 0.67% (w/v). Because glutamine and asparagine are the major amino acids found in zein, higher zein concentration (>1%, w/v) increased acrylamide formation. An increase in charge or stability was noted after particle formation, such as zein-sodium alginate (-49.07 to -57.20 mV) and zein-pectin (-27.80 to -31.57 mV), coupled with an increase in average size. Zein-polysaccharide complex particles successfully reduced acrylamide concentration in a heating block model. The most effective acrylamide inhibitor was zein-alginate (1:0.50). However, zein-chitosan particles exerted the opposite effect, thereby promoting acrylamide formation. The acrylamide content in fried potato strips dipped in complex particles (11.07-13.22 mu g/mL) was lower than that observed in control (16.08 mu g/mL). The interfacial rheology of sticky adsorbing particles with food surfaces requires further investigation.

Automated summary

Protein-polysaccharide biopolymer particles, including zein-chitosan, alginate, and pectin, were used to mitigate acrylamide formation, with zein-alginate being the most effective inhibitor. However, zein-chitosan particles promoted acrylamide generation. The acrylamide content in fried potato strips dipped in complex particles was lower than the control group, indicating the potential of using these particles as acrylamide inhibitors in food processing.