Modelling the formation of heat-induced contaminants during thermal processing of food

Promotie

Modelling the formation of heat-induced contaminants during thermal processing of food

Promovendus TTH (Ha) Nguyen
Promotor prof.dr.ir. MAJS (Tiny) van Boekel
Copromotor dr.ir. HJ (Ine) van der Fels
Organisatie Wageningen University & Research
Datum

di 15 september 2015 13:30 tot 15:00

Locatie Aula, gebouwnummer 362
Generaal Foulkesweg 1
362
6703 BG Wageningen
0317-483592

Summary

Acrylamide and Ne-carboxymethyllysine (CML) have potential harmful effects on human health. 5-hydroxymethylfurfural (HMF) has carcinogenic and genotoxic effects in bacteria, rats and mice. These neo-formed contaminants (NFC) arise during heat treatment of foods during processing at industry or at home. This PhD thesis aimed to establish pathways for the formation of acrylamide and HMF in biscuits, and for CML in milk-like model systems by using multiresponse kinetic modelling. Results suggested that in biscuits baked at 200oC, acrylamide and HMF were formed via caramelisation, and the specific amino acid route, respectively. In caseinate solutions containing either glucose or lactose, heated at 120oC and 130oC, CML was formed via the Maillard reaction. The results provide a step forward in gaining insights into reaction mechanisms for NFC formation during heat treatment of real food products, and can be used in developing effective mitigation strategies to minimize concentrations of those NFC in final products.