Reduction of acrylamide by taurine in aqueous and potato chip model systems

Abstract

Abstract Acrylamide in foods is mainly produced by Maillard reaction. Taurine can participate in the reaction, which has led us to investigate the possibility of reducing acrylamide formation by use of taurine. In an aqueous system, the lower the pH of the solution the greater the inhibition of acrylamide formation within a pH range of 5.0–8.0 was found, and the inhibition of acrylamide formation by taurine was dose-dependent. In a fried potato chip model, prior to frying at 170 °C for 3 min, the potato slices soaked in 0.l% to 2% taurine solution for 30 min showed significant reductions of acrylamide formation; however, these reductions were not dose-dependent. Also, the soaking treatments for 15–60 min significantly reduced acrylamide formation, but the inhibitory effects were not time-dependent. Thus, taurine, when used in a narrow range of reasonably low levels, is a candidate to inhibit acrylamide formation during frying process.