Fibre enrichment of cookies to mitigate acrylamide formation and gastrointestinal bioaccessibility

• DOI: 10.1016/j.lwt.2023.114835
• Publication Date: 2023-05-02T21:55:06Z
• Authors: Rosalía López-Ruiz; Jesús Marin-Saez; Sara C. Cunha; Ana Fernandes; Victor de Freitas; Olga Viegas; Isabel M.P.L.V.O....
• Keywords: Pomace; Pectin

Acrylamide (AA) is a food contaminant with serious health effects. In this work, the addition of dietary fibre was proposed to mitigate AA in cookies and reduce bioaccesibility gastrointestinal trac. The analytical methodology applied for quantification based on solid-liquid extraction (SLE) followed by gas chromatography (GC) coupled mass spectrometry (MS). Preliminar results commercial fibres, such as k-carrageenan, arabinogalactan pectin, indicated that highest reduction could be obtained 5 g pectin/100 flour recipe. Thus, different sources pectin were evaluated: (CP) three apple pomaces (dehydrated pomace (DP), sugar removed lyophilized (SRL) powdered (SRLP)). mitigation SRL SRLP (62% 48% inhibition). After vitro digestion, all fibres provided lowest bioaccessibility (13–46%) compared control (>63%).