Multiresponse Kinetic Modeling of Acrylamide Formation in Low Moisture Food Systems Like Nuts and Seeds during Roasting

This study aimed to propose a kinetic model by using the multiresponse kinetic modeling approach for acrylamide formation in low-moisture foods at around neutral pH with a restricted amount of reducing sugar content but rich in sucrose and free amino acids. Four types of edible nuts and seeds were roasted at 160, 180, and 200 degrees C for 5 to 60 min to represent these dry systems. The changes in the concentrations of reactants and products of acrylamide formation were monitored during roasting. According to the proposed model, sucrose degraded to glucose and fructofuranosyl cation; 5-hydroxymethylfurfural was mainly formed through the 3-deoxyglucosone pathway in all samples at 160 and 180 degrees C; and the reaction of asparagine with 5hydroxymethylfurfural was confirmed as the predominant pathway for acrylamide formation. This proposed model also helps to determine the acrylamide concentration formed during the roasting of foods that have similar compositional characteristics with samples in this study.

Automated summary

This study proposes a kinetic model for acrylamide formation in low-moisture foods by using a multiresponse kinetic modeling approach, and validates the model through roasting edible nuts and seeds. The model is significant for predicting the formation of acrylamide concentration during the roasting of foods with similar compositional characteristics.