Effect of sodium replacement in cookies on the formation of process contaminants and lipid oxidation

LWT

Volumn 62, Issue 1, 2015, Pages 633-639

  Mesias M ^a   Holgado, F ^a   Marquez Ruiz G ^a   Morales, F J ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Acrylamide; Cookies; Furfurals; Lipid oxidation; Sodium

Indexed keywords

ALDEHYDES; AMIDES; BAKERIES; FURFURAL; SODIUM; SODIUM CHLORIDE;

ACRYLAMIDES; COOKIES; HYDROXYMETHYLFURFURAL; LIPID OXIDATION; MINERAL COMPOSITION; PROCESS CONTAMINANTS; SODIUM REPLACEMENTS; TECHNOLOGICAL ASPECTS;

OXIDATION;

EID: 84924058166     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.11.028     Document Type: Article

References (43)

1. AACC Approved methods of the American Association of Cereal Chemists 2000, Association of Cereal Chemists, St. Paul, Minnesota. 10th ed.
2. Açar Ö.Ç., Pollio M., Di Monaco R., Fogliano V., Gökmen V. Effect of calcium on acrylamide level and sensory properties of cookies. Food and Bioprocess Technology 2012, 5:519-526.
3. Beck M., Jekle M., Becker T. Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes. Journal of the Science of Food and Agriculture 2012, 92:585-592.
4. Claus A., Mongili M., Weisz G., Schieber A., Carle R. Impact of formulation and technological factors on the acrylamide content of wheat bread and bread rolls. Journal of Cereal Science 2008, 47:546-554.
5. Delgado-Andrade C., Rufián-Henares J.A., Morales F.J. Hydroxymethylfurfural in commercial biscuits marketed in Spain. Journal of Food and Nutrition Research 2009, 48:14-19.
6. Dobarganes M.C., Márquez-Ruiz G. Oxidised fats in foods. Current Opinion in Clinical Nutrition and Metabolic Care 2003, 6:157-163.
7. Dötsch M., Busch J., Batenburg M., Liem G., Tareilus E., Mueller R., et al. Strategies to reduce sodium consumption: a food industry perspective. Critical Reviews in Food Science and Nutrition 2009, 49:841-851.
8. EFSA Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 13 (FGE.13); Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14. EFSA scientific documents [online] 2005, European Food Safety Authority, Parma, Available at:, Accessed 14.04.14. http://www.efsa.europa.eu/en/scdocs/scdoc/215.htm.
9. European Commission Commission Recommendation of 8 November 2013 on investigations into the levels of acrylamide in food Available at:, Accessed 20.08.14. http://www.fsai.ie/uploadedFiles/Recomm_2013_647.pdf.
10. Fiore A., Troise A.D., Mogol B.A., Roullier V., Gourdon A., El Mafadi Jian S., et al. Controlling the Maillard reaction by reactant encapsulation: sodium chloride in cookies. Journal of Agriculture and Food Chemistry 2012, 60:10808-10814.
11. Gökmen V., Açar Ö.C., Arribas-Lorenzo G., Morales F.J. Investigating the correlation between acrylamide content and browning ratio of model cookies. Journal of Food Engineering 2008, 87:380-385.
12. Gökmen V., Senyuva H.Z. Effects of some cations on the formation of acrylamide and furfurals in glucose-asparagine model system. European Food Research and Technology 2007, 225:815-820.
13. Gökmen V., Senyuva H.Z. Acrylamide formation is prevented by divalent cations during the Maillard reaction. Food Chemistry 2007, 103:196-203.
14. He F., MacGregor G. Acomprehensive review on salt and health and current experience of worldwide salt reduction programmes. Journal of Human Hypertension 2008, 23:363-384.
15. Hodge J.E. Chemistry of Browning reactions in model systems. Journal of Agricultural and Food Chemistry 1953, 1:928-943.
16. Hughes J.C., Grant A., Faulks R.M. Texture of cooked potatoes: the effect of ions and pH on the compressive strength of cooked potatoes. Journal of the Science of Food Agriculture 1975, 26:739-748.
17. IARC Monographs on the evaluation of carcinogenic risks to humans: Some industrial chemicals 1994, 60:389-433. International Agency for Research on Cancer, Lyon, France.
18. Institute of Medicine Strategies to reduce sodium intake in the United States 2010, Committee on Strategies to Reduce Sodium Intake, National Academies Press, Washington, DC. J.E. Henney, C.L. Taylor, C.S. Boon (Eds.).
19. IUPAC (International Union of Pure and Applied Chemistry) Standard methods for the analysis of oils, fats and derivatives 1992, Blackwell Scientific Publications, Oxford, UK. 7th ed.
20. Kanner J., Harel S., Jaffe R. Lipid peroxidation of muscle food as affected by NaCl. Journal of Agriculture and Food Chemistry 1991, 39:1017-1021.
21. Kaya S., Kaya A., Oner M.D. The effect of salt concentration on rancidity in Gaziantep cheese. Journal of the Science of Food and Agriculture 1999, 79:213-219.
22. Kolek E., Simko P., Simon P. Inhibition of acrylamide formation in asparagine/D-glucose model system by NaCl addition. European Food Research and Technology 2006, 224:283-284.
23. Kroh L.W. Caramelisation in food and beverages. Food Chemistry 1994, 51:373-379.
24. Kukurová K., Ciesarová Z., Bednáriková A., Marková L. Effect of inorganic salts on acrylamide formation in cereal matrices. Czech Journal of Food Science 2009, 27:S425-S428.
25. Lambert J., Agostoni C., Elmadfa I., Hulshof K., Krause E., Livingstone B., et al. Dietary intake and nutritional status of children and adolescents in Europe. British Journal of Nutrition 2004, 92:S147-S211.
26. Levine R.A., Smith R.E. Sources of variability of acrylamide levels in a cracker model. Journal of Agricultural and Food Chemistry 2005, 53:4410-4416.
27. Levine R.A., Ryan S.M. Determining the effect of calcium cations on acrylamide formation in cooked wheat products using a model system. Journal of Agricultural and Food Chemistry 2009, 57:6823-6829.
28. Lindsay R.C., Jang S. Chemical intervention strategies for substantial suppression of acrylamide formation in fried potato products. Advances in Experimental Medicine and Biology 2005, 561:393-404.
29. Marcotullio G., De Jong W. Chloride ions enhance furfural formation from D-xylose in dilute aqueous acidic solutions. Green Chemistry 2010, 12:1739-1746.
30. Márquez-Ruiz G., Dobarganes M.C. High-performance size-exclusion chromatography for lipid analysis in organic media. Lipid analysis and lipidomics. New techniques and applications 2007, 205-238. AOCS Press, Champaign, IL, USA.
31. Márquez-Ruiz G., Holgado F., Velasco J. Mechanisms of oxidation in food lipids. Food oxidants and antioxidants: Chemical, biological, and functional properties 2013, 80-113. CRC Press, Boca Raton, USA. G. Bartosz (Ed.).
32. Matkovic V., Ilich J.Z., Andon M.B., Hisch L.C., Tzagournis M.A., Lagger B.J., et al. Urinary calcium, sodium, and bone mass of young females. The American Journal of Clinical Nutrition 1995, 62:417-425.
33. Mestdagh F., Maertens J., Cucu T., Delporte K., Van Peteghem C., De Meulenaer B. Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms. Food Chemistry 2008, 107:26-31.
34. Miller R.A., Hoseney R.C. Role of salt in baking. Cereal Foods World 2008, 53:4-6.
35. Morales F.J., Rufian-Henares J.A., Arribas-Lorenzo G. Acrylamide content of selected Spanish foods: Survey of biscuits and bread derivatives. Food Additives and Contaminants 2007, 24:343-350.
36. Quarta B., Anese M. The effect of salts on acrylamide and 5-hydroxymethylfurfural formation in glucose-asparagine model solutions and biscuits. Journal of Food and Nutrition Research 2010, 49:69-77.
37. Rufián-Henares J.A., Delgado-Andrade C., Morales F.J. Assessing the Maillard reaction development during the toasting process of common flours employed by the cereal products industry. Food Chemistry 2009, 114:93-99.
38. Sadd P.A., Hamlet C.G., Liang L. Effectiveness of methods for reducing acrylamide in bakery products. Journal of Agriculture and Food Chemistry 2008, 56:6154-6161.
39. Schaich K.M. Metals and lipid oxidation. Contemporary issues. Lipids 1992, 27:209-218.
40. Stadler R.H., Scholz G. Acrylamide: an update on current knowledge in analysis, levels in food, mechanisms of formation, and potential strategies of control. Nutrition Reviews 2004, 62:449-467.
41. Strazzullo P., D'Elia L., Kandala N.B., Cappuccio F. Salt intake, stroke, and cardiovascular disease: metaanalysis of prospective studies. British Medical Journal 2009, 339:b4567.
42. Tsugane S., Sasazuki S., Kobayashi M., Sasaki S. Salt and salted food intake and subsequent risk of gastric cancer among middle - aged Japanese men and women. British Journal of Cancer 2004, 90:128-134.
43. WHO Strategies to monitor and evaluate population sodium consumption and sources of sodium in the diet: Report of a joint technical meeting convened by WHO and the Government of Canada 2011, World Health Organization, Available at:, Accessed 09.04.14. http://whqlibdoc.who.int/publications/2011/9789241501699_eng.pdf?ua=1.