Effects of Hot-Water Extract from Vine Tea (Ampelopsis grossedentata) on Acrylamide Formation, Quality and Consumer Acceptability of Bread.

Qian Ma,Junjie Yi,Yijia Jia,Xiyan Sun,Shengbao Cai,Jiang Du

doi:10.3390/foods9030373

Qian Ma, Junjie Yi + Show 4 more

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https://doi.org/10.3390/foods9030373

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Abstract

Acrylamide is a harmful substance that could be inhibited by natural products. Vine tea is an edible herb belonging to the Vitaceae family and has been approved by Chinese authorities as a new food ingredient in 2013. However, the effects of vine tea extract on acrylamide formation and bread quality are rarely investigated. In this study, the polyphenol composition of hot-water extract from vine tea was characterized by ultrahigh-performance liquid chromatography coupled with high-resolution mass spectrometry (UHPLC-ESI-HRMS/MS), and its effects on acrylamide formation, quality, and consumer acceptability of bread were investigated. Vine tea extract and its main polyphenol, dihydromyricetin, significantly inhibited the acrylamide formation in bread, especially the low dose of vine tea extract (1.25 g/kg), which decreased the acrylamide formation by 58.23%. The color and texture of bread were significantly affected by vine tea extract or dihydromyricetin, whereas the moisture content was not changed remarkably. Triangle and paired preference tests indicated that, although the aroma, appearance, and taste of the bread with vine tea extract significantly differ from those of the control bread, vine tea extract did not significantly affect the consumer acceptability. In conclusion, the addition of vine tea extract could be used to develop a new and healthy bread product with low acrylamide content.

Highlights

Bread is a staple food in western countries, and breadmaking has been known for over 6000 years [1].After being baked, the bread can increase its color, taste, and flavor, attracting many consumers. high-temperature processing can provide good bread flavor, it produces some chemical hazards, such as heterocyclic aromatic compounds, advanced glycation end products, and acrylamide through Maillard reaction at high temperature [2]
The polyphenol composition of hot-water extract from vine tea (A. grossedentata) was characterized by ultrahigh-performance liquid chromatography (UHPLC)-ESI-HRMS/MS, and its effects on acrylamide formation, quality, and consumer acceptability of bread were investigated
Ten polyphenolic compounds were tentatively or positively identified in vine tea extract, and dihydromyricetin had the highest content at approximately 7975.01 μg/g of dry weight of extract

Summary

Introduction

Bread is a staple food in western countries, and breadmaking has been known for over 6000 years [1].After being baked, the bread can increase its color, taste, and flavor, attracting many consumers. high-temperature processing can provide good bread flavor, it produces some chemical hazards, such as heterocyclic aromatic compounds, advanced glycation end products, and acrylamide through Maillard reaction at high temperature [2]. Bread is a staple food in western countries, and breadmaking has been known for over 6000 years [1]. The bread can increase its color, taste, and flavor, attracting many consumers. High-temperature processing can provide good bread flavor, it produces some chemical hazards, such as heterocyclic aromatic compounds, advanced glycation end products, and acrylamide through Maillard reaction at high temperature [2]. National Food Administration has detected acrylamide in several heat-treated, carbohydrate-rich foods, such as coffee, bread, potato chips, and crisps, and added this chemical into the list of food-borne toxicants [6]. Acrylamide in cooked foods has substantially threatened human health due to its high toxicity and possible biological effects [7]

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