Final Food Products Research Articles

Superior esterolytic activity in environmental Lactococcus lactis strains is linked to the presence of the SGNH hydrolase family of esterases

Lactococcus lactis strains are widely used in the dairy industry in fermentation processes for production of cheese and fermented milks. However, the esterolytic activity of L. lactis is not generally considered high. For this reason, purified microbial lipases and esterases are often added in certain dairy processes to generate specific flavors in the final food product. This work demonstrates the superior esterolytic activity of a collection of L. lactis strains isolated from different environmental sources compared with that of dairy-derived strains. It provides further evidence of the more diverse metabolic capabilities displayed by L. lactis strains from environmental sources compared to their domesticated dairy counterparts. Furthermore, the presence of a 1,287-bp gene encoding a 428-amino acid SGNH hydrolase in the high-esterolytic environmental strains suggests a possible link between superior esterolytic activity and the presence of the esterase from the SGNH hydrolase family.

Maillard conjugates and their potential in food and nutritional industries: A review

AbstractMaillard reaction (MR) is a cascade of complex interactions between reducing sugars and amine groups in food processing and storage. It produces a variety of volatile compound, nonenzymatic intermediates, and high molecular weight melanoidin contributing improved aroma, color, flavor, and antioxidant properties to the final food products. When uncontrolled, it can produce some harmful derivatives such as acrylamide, heterocyclic amine, advanced glycation end Products (AGEs), and other substances that can be detrimental to human health leading to cancer and chronic diseases. Herein, we reviewed the MR leading to different MRPs and factors affecting the MR and MRPs, their application in food model systems, their biological activities, and the formation mechanism and effective inhibition methods of common harmful MRPs. The updated overview can be useful to explore the rational use of MR, which can ameliorate its positive biological features with reduced adverse effects.

The technological challenges of reducing the saturated fat content of foods

AbstractIndustrial food scientists modify oil formulations in order to meet their customers’ needs such as cost and nutritional content, but the fat formulae must also function during production of the food and in the finished food product. Unlike mono‐ and polyunsaturated fatty acids, saturated fatty acids (SFA) are resistant to oxidation and become solid at room temperatures. Reducing the level of SFA therefore creates technical difficulties. Techniques such as plant breeding to reduce polyunsaturated fat and so increase oxidative stability, and fractionation and interesterification to provide greater firmness, are discussed. Opportunities for SFA reduction are identified in baked goods, such as biscuits, cakes and pastries, using formulations which are already available on the market. Other products, such as meat, dairy and confectionery, would prove harder to reformulate. An example of a successful change in fatty acid profiles of foods is the removal of industrially produced trans fatty acids, which was largely complete in the UK by 2006. Similar methods could be used to bring about a reduction in intake of saturated fat, but the food industry would need compelling scientific, regulatory or public relations arguments to motivate these changes due to the costs involved.

Rapid screening of glycoalkaloids in Solanum scabrum and S. nigrum berries using ultra-high-performance liquid chromatography with pathway-specified in-source fragmentation tandem mass spectrometry.

The safe consumption of Solanum scabrum and S. nigrum berries (SNBs) depends on a reliable and rapid chemical screen for the testing of the fruit and/or final food and industrial products for the presence and level of toxic glycoalkaloids. Such a rapid and sensitive screen could also be used by those involved in food safety and forensics, industry, research labs and those in agriculture production, breeding and food processing. Significant variation in the content and composition of glycoalkaloids across SNBs has been reported. To facilitate high-throughput targeted analysis, this work overcame the slow scan speed of a traditional triple quadruple mass spectrometry (QqQ) method by development of a pseudo-MS3 method. In-source fragmentation functioned as a pseudo-MS or pseudo-hydrolysis to trim down the structurally diverse and complex glycosides into five types of aglycone ions, which were then analyzed using multiple reaction monitoring (MRM). Characteristic product ions were selected based on the aglycone skeleton and substitution pattern and associated fragmentation pathway. A compact method with only 15 MRM transitions were developed for high-throughput screening of very diverse glycoalkaloids. Glycosides of the same aglycone type were readily identified in the same transition window without the need for mass spectra interpretation. Validated using solamargine, the sole available standard, the accuracy was 99.7-101.3%, the intra- and inter-day precision were, respectively, 2.5-5.0% and 8.0-9.2%, and the lower limit of detection and quantification were, respectively, 3.1 and 10.2 ng/mL (with 1 μL injection volume). The peudo-MS3 method allowed for high-throughput targeted analysis with compact MRM transitions to address a large number of glycoalkaloids with diverse structures. This method could serve to meet the most heavy-duty demand for rapid inspection of glycoalkaloids in SNBs. This method can be adopted and used by those involved in food safety and forensics, in developing food and industrial products and in genetics and breeding.

Biofilm Formation Ability and Presence of Adhesion Genes among Coagulase-Negative and Coagulase-Positive Staphylococci Isolates from Raw Cow's Milk.

The capacity for biofilm formation is one of the crucial factors of staphylococcal virulence. The occurrence of biofilm-forming staphylococci in raw milk may result in disturbances in technological processes in dairy factories as well as the contamination of finished food products. Therefore, this study aimed to determine the prevalence and characteristics of staphylococcal biofilm formation in raw milk samples and to explore the genetic background associated with biofilm formation in those isolates. The material subjected to testing included 30 cow’s milk samples acquired from farms in the central part of Poland. A total of 54 staphylococcal strains were isolated from the samples, of which 42 were classified as coagulase-negative (CoNS) staphylococci belonging to the following species: S. haemolyticus, S. simulans, S. warneri, S. chromogenes, S. hominis, S. sciuri, S. capitis, S. xylosus and S. saprophyticus, while 12 were classified as S. aureus. The study examined the isolates’ capacity for biofilm formation and the staphylococcal capacity for slime production and determined the presence of genetic determinants responsible for biofilm formation, i.e., the icaA, icaD, bap and eno and, additionally, among coagulase-negative staphylococci, i.e., the aap, bhp, fbe, embP and atlE. Each tested isolate exhibited the capacity for biofilm formation, of which most of them (79.6%) were capable of forming a strong biofilm, while 5.6% formed a moderate biofilm, and 14.8% a weak biofilm. A capacity for slime production was demonstrated in 51.9% isolates. Most of the tested staphylococcal strains (90.7%) had at least one of the tested genes. Nearly half (47.6%) of the CoNS had the eno gene, while for S. aureus, the eno gene was demonstrated in 58.3% isolates. The frequency of the bap gene occurrence was 23.8% and 25% in CoNS strains and S. aureus, respectively. The fbe gene was demonstrated in only three CoNS isolates. The presence of the icaA was only demonstrated in CoNS strains (24.1%), while the icaD was found in both CoNS strains (21.4%) and S. aureus (100%). Among the CoNS, the presence of the embP (16.7%), aap (28.6%) and atlE (23.8%) was demonstrated as well. The obtained study results indicate that bacteria of the Staphylococcus spp. genus have a strong potential to form a biofilm, which may pose a hazard to consumer health.

Evaluation of Enzymatic Cleaning on Food Processing Installations and Food Products Bacterial Microflora.

Biofilms are a permanent source of contamination in food industries and could harbor various types of microorganisms, such as spoiling bacteria. New strategies, such as enzymatic cleaning, have been proposed to eradicate them. The purpose of this study was to evaluate the impact of enzymatic cleaning on the microbial flora of installations in a processing food industry and of the final food product throughout its shelf life. A total of 189 samples were analyzed by classical microbiology and 16S rDNA metagenetics, including surface samples, cleaning-in-place (CIP) systems, and food products (at D0, Dend of the shelf life, and Dend of the shelf life +7 days). Some surfaces were highly contaminated with spoiling bacteria during conventional cleaning while the concentration of the total flora decreased during enzymatic cleaning. Although the closed circuits were cleaned with conventional cleaning before enzymatic cleaning, there was a significant release of microorganisms from some parts of the installations during enzymatic treatment. A significant difference in the total flora in the food products at the beginning of the shelf life was observed during enzymatic cleaning compared to the conventional cleaning, with a reduction of up to 2 log CFU/g. Metagenetic analysis of the food samples at the end of their shelf life showed significant differences in bacterial flora between conventional and enzymatic cleaning, with a decrease of spoiling bacteria (Leuconostoc sp.). Enzymatic cleaning has improved the hygiene of the food processing instillations and the microbial quality of the food throughout the shelf life. Although enzymatic cleaning is not yet commonly used in the food industry, it should be considered in combination with conventional sanitizing methods to improve plant hygiene.

Relationship between interfacial and foaming properties of a Porphyra dioica seaweed protein concentrate

Porphyra dioica macroalgae can be regarded as a food-grade protein source that can be used for the stability of dispersed food systems. This work is focused on the foaming properties of a seaweed protein concentrate (SWE) from Porphyra dioica . The characterisation of air-water (A/W) interfacial layers formed after the SWE adsorption was carried out by means of interfacial tension, interfacial viscoelastic measurements and step deformation tests. These results were related to those obtained for SWE stabilized foams. Interfacial shear measurements indicate that not extensive protein-protein interactions at the A/W interface were developed (G' s = 1.0 ± 0.1·10 −2 mPa m), whereas the dilatational response (E' s = 23.5 ± 0.5 mN/m) match with the formation of a rigid interface as a result of a densely packed structure. Even if the foaming properties obtained for SWE (overall foam capacity, OFC, = 0.74 ± 0.01 mL/s) are similar to those reported for other commercial protein systems, its lower stability (t 1/2 = 204 ± 4 s) would indicate the need of adding stabilizers for an adequate shelf life of the final food product. The suitability of combining dilatational and interfacial shear rheology to predict the dynamics of dispersed systems was proven to be relevant to acquire insights of complex interfaces. • Porphyra dioica algae could be a food-grade protein source for dispersed systems. • Dilatational response indicated the formation of a rigid interface. • The weak interfacial shear response suggested the formation of a densely packed structure. • Dilatational and interfacial shear rheology was combined to predict the dynamics of foams. • Foaming properties were similar to those reported for commercial protein systems.

HACCP certification in food industry: Trade-offs in product safety and firm performance

Ensuring food quality and safety in a fiercely competitive market is one of the most important tasks of a food company. An emerging conflict in operations management and production economics has arisen from the varied interpretations of the roles and effects of safety management systems. Although most studies have confirmed that Hazard Analysis and Critical Control Points (HACCP) is an effective management tool in ensuring the safety of finished food products, empirical clarity has yet to be attained with respect to the financial impact of HACCP implementation by firms. Using an event study methodology, we collected a set of food industry panel data to determine differences in firm performance between HACCP adopters and non-adopters through the lens of institutional theory. The results indicate that HACCP certification has both short- and long-term impacts on firm profitability, manufacturing productivity, and asset turnover. Additionally, this study reveals that the implementation of HACCP leads to rapid market growth in the short run. Finally, it also explores the practical implications for food companies of product safety management.

Tasting the differences: Microbiota analysis of different insect-based novel food

Traceability, quality and safety of edible insects are important both for the producers and the consumers. Today, alongside the burst of edible insects in western countries, we are facing a gap of knowledge of insect microbiota associated with the microbial ecosystems of insect-based products. In this context, High-Throughput DNA Sequencing (HTS) techniques can give insight into the carryover of insect microbiota into final food products. In this study, we investigated the microbiota composition of insect-based commercial food products, applying HTS techniques coupled with bioinformatic analysis. The work aimed to analyse the microbiota variability of different categories of some insect-based commercial food products made of A. domesticus (house cricket), T. molitor (mealworm beetle), and A. diaperinus (lesser mealworm or litter beetle), including commercial raw materials and processed food items, purchased via e-commerce from different companies. Our data revealed that samples cluster per insect species based on microbiota profile and preliminary results suggested that a small number of prevalent bacteria formed a “core microbiota” characterizing the products depending on the insect. This microbial signature can be recognized despite the different food processing levels, rearing conditions and selling companies. Furthermore, differences between raw and processed food made of the same insect or similar product produced by different companies was found.These results support the application of HTS analysis for studying the composition of insect-based commercial food products in a wider perspective, for food traceability and food quality control.

Influence of salt concentration and iodized table salt on the microbiota of fermented cucumbers

The fermentation of vegetables is a traditional preservation method, that experiences a renaissance even in domestic households. Table salt is added to the fermentation batches to favor the growth of lactic acid bacteria usually. On an industrial scale, the fermentation brine is typically prepared with non-iodized table salt. In our study, we investigated the microbiota of cucumber fermentations using culture-dependent and -independent methods. We could show that the fermentation process of cucumbers and the involved microbiota is influenced by the concentration of table salt and not by the use of iodized table salt. Therefore, we conclude that the use of iodized table salt does not negatively affect the fermentation process. We could verify that iodine permeates the cucumbers by diffusion, leading to satisfactory iodine concentrations in the final food product. The industrial use of iodized table salt in food fermentations could contribute to maintain a constant iodine supply to the general public.

Problems of functioning and directions of agro-food chains development in the conditions of turbulence strengthening

The article substantiates scientic and methodological approaches and principles of distribution, formation, effectiveness, effciency of functioning and development of agri-food chains. It is determined that agro-food chains have acquired the most significant economic and social importance for the inclusion of small producers in the processes of practical production cooperation, which prompted the requirements related to the specifics of the technology of production of finished food products. The main factors that provoke the emergence of extremely contradictory and diverse phenomena in the development of agri-food chains include: globalization of international relations, intensification of turbulent phenomena and processes in the world economy, the entry of advanced countries to new economic frontiers. For the current stage of development of the national economy, the practical implementation of one of the key objectives of the Association Agreement between Ukraine and the European Union was of paramount importance. For the purpose of periodic audit of HACCP-certified food processing enterprises, the specified structure of business entities that ensure the production of finished food and other products is highlighted. These calculations show that in 2018 in Ukraine the producers of agricultural raw materials were 49550 farms/enterprises and 23822 natural personsentrepreneurs who are oficially registered and represent the primary link in the food chain. The next link in the agri-food chain are processors of raw materials of primary production, which in Ukraine in 2018 were 5872 enterprises and 10845 individual entrepreneurs, of which 157 enterprises and 1016 sole proprietors produce non-food products. The analysis allows us to conclude that now the producers of food raw materials have the following situation: a) Àexible or simplified permanent procedures, certified (or tested) their facilities for compliance with the minimum requirements of basic programs; b) the second part, mainly FOPs and PF, continue to operate traditionally, ie without paying special attention to the time requirements for the implementation of systematic security procedures. It is established that in practice, some producers of food raw materials, with different levels of tightness, depth of processing and value creation, are already included in agri-food chains. Taking into account the objectively existing tendencies of spontaneous, at the initial stage mainly seasonal occurrence, and further deepening and strengthening of interrelations between actors, the hierarchy of formation and sustainable development of food chains is offered. Key words: agro-food chains, economic turbulence, agricultural raw materials, personal farms, processing and food enterprises, sustainable development, added value.

REGULATORY COMPLIANCE AND STANDARD LABORATORY TESTS CAN POTENTIALLY IMPROVE THE PUBLIC HEALTH AND FOOD SAFETY

IntroductionIdentification and handling of the food spoilage, food illness and food borne pathogens is a potential risk. That is continuously challenging the food experts, businesses owners and authorities. Subsequently, the manufacturing, supplying and distribution of finished food products become a crucial task and need constant check at every step. Thus, the standard laboratory testing may potentially assure the safety and efficacy of semimanufactured foods, edible ingredients, and finished products. Particularly, it helps to equip the industry with most current methods and high-level IT developed cutting edge technology. That simultaneously protects the manufacturer and consumers by complying with foodsafety standards. [2] Hence, the food and health expert are constantly working to review and update the blueprints of food microbiology testing. That is important to meet the requirement of the indigenous food and health standards. Whereas, the nutrition and composition analysis also offer the retailers, importers and manufacturers to understand and tackle the raised concerns. That may include the testing of nutrients, vitamins and other constituents of all range of food product destined for human consumption i.e. additives, excipients, preservatives, color, flavor etc.Thus, our local government official always encourages the local Canadian businesses to adopt the current art of technology, conduct accurate and timely examination of food. The food and nutrition tests should be performed under ISO/IEC 17025 accredited institutions under accredited and rigorous quality management system.

Contamination Pathways can Be Traced along the Poultry Processing Chain by Whole Genome Sequencing of Listeria innocua.

Foodborne infection with Listeria causes potentially life-threatening disease listeriosis. Listeria monocytogenes is widely recognized as the only species of public health concern, and the closely related species Listeria innocua is commonly used by the food industry as an indicator to identify environmental conditions that allow for presence, growth, and persistence of Listeria spp. in general. In our study, we analyze the occurrence of Listeria spp. in a farm-to-fork approach in a poultry production chain in Egypt and identify bacterial entry gates and transmission systems. Prevalence of Listeria innocua at the three production stages (farm, slaughterhouse, food products) ranged from 11% to 28%. The pathogenic species Listeria monocytogenes was not detected, and Listeria innocua strains under study did not show genetic virulence determinants. However, the close genetic relatedness of Listeria innocua isolates (maximum 63 SNP differences) indicated cross-contamination between all stages from farm to final food product. Based on these results, chicken can be seen as a natural source of Listeria. Last but not least, sanitary measures during production should be reassessed to prevent bacterial contamination from entering the food chain and to consequently prevent human listeriosis infections. For this purpose, surveillance must not be restricted to pathogenic species.

Starch-lipid and starch-lipid-protein complexes: A comprehensive review.

Physical interactions often occur between major food components during food processing. These interactions may involve starch, lipids, and proteins forming V-type starch-lipid complexes or ternary starch-lipid-protein complexes of larger molecular size and greater structural order. Complexes between starch and lipids have been the subject of intensive research for over half a century, whereas the study of starch-lipid-protein complexes is a relatively new field with only a limited amount of knowledge being gained so far. The formation of these complexes can significantly affect the functional and nutritional properties of finished food products in terms of flavor, texture, shelf life, and digestibility. This article provides a comprehensive review of starch-lipid and starch-lipid-protein complexes, including their classification, factors affecting their formation and structure, and preparative and analytical methods. The review also considers how complexes affect the physicochemical and functional properties of starch, including digestibility, and potential applications in the food industry.

Information asymmetricity assessment when making decisions on purchase of finished food products through the internet

Information asymmetricity assessment when making decisions on purchase of finished food products through the internet

Разработка смесительного агрегата для получения мучных хлебопекарных смесей с повышенным содержанием белка

Introduction. Semi-finished products help food industry enterprises to meet the population’s need for high-quality and nutritious foods. Popular semi-products are loose mixes enriched with vitamins, minerals, and biologically active substances. The world is currently experiencing a shortage of food protein, and its deficiency is likely to continue in the coming decades. Therefore, loose high-protein baking mixes are one of the promising directions of healthy nutrition industry. Multicomponency of such mixes makes it possible to balance their composition and develop products that have a useful comprehensive effect on the human body and strengthen protective functions.
 Study objects and methods. In order to ensure a balanced composition of mixes and high-quality food production, the authors propose a new design of a continuous action vibration mixer. Experimental and industrial tests were carried out as part of a technological line for production of baking mixes with increased protein content. Trials included idling and serviceability check under load, quality tests of the obtained high-protein baking mix, as well as vibration and noise level tests. The tests provided the following rational operation parameters: amplitude of vibration A = 0.0045 m; angle of vibration β = 45°; frequency of vibration f = 33.33 Hz; number of revolutions n = 4; diameter of perforations d = 0.007 m. Biological value was determined according to the results of amino-acid analysis.
 Results and discussion. The new mixing unit had the average value of the non-uniformity coefficient Vc = 6.86%, which indicated the high quality of the obtained high-protein baking mixes. The biological value of the finished food product showed a higher nutritional value than in the control sample.
 Conclusions. The new vibration type mixing unit made it possible to obtain baking mixes of specified quality at the ratio of mixed components 1:60. This simple but reliable device had relatively low material and energy costs.

Preclinical safety evaluation of triacylglycerol lipase QLM from Burkholderia ubonensis

Triacylglycerol lipases are well characterized enzymes that catalyze the hydrolysis of fats. They are biotechnologically relevant enzymes and are used in a wide range of practical applications in industry. Lipase produced from Burkholderia ubonensis (strain PL266-QLM) (Lipase QLM) is being investigated for use as a processing aid in multiple food applications and may therefore be present at trace levels in finished food products. A battery of toxicological studies was therefore conducted on Lipase QLM to support its safe use in food. Lipase QLM was not genotoxic or mutagenic in an in vitro bacterial reverse mutation test and chromosome aberration test. Additionally, no test article-related adverse effects were observed in clinical observations, body weight, food consumption, ophthalmology, hematology, blood chemistry, urinalysis, and macroscopic and microscopic findings in a subchronic toxicity study in rats administered Lipase QLM in the diet at levels of 0%, 0.8%, 2%, and 5% Lipase QLM. The no-observed-adverse-effect level was therefore considered to be 5% Lipase QLM in both sexes [3357.2 and 3777.6 mg/kg body weight/day (2756.3 and 3101.4 mg total organic solids/kg body weight/day) in males and females, respectively] under the test conditions, which supports the safety of this ingredient for use in food for human consumption.

Model of Food Security in the Russian Federation

Although sustainable food security is a national and transnational concern, there are still different ways to measure it. The purpose of this study was to determine a conceptual model capable of measuring all aspects of food security in the country. A definite answer to these difficulties is the development of the theory of food security and the development of new tools to protect the population from the hazards and threats. In this paper, the proposed model of the food sector of economic security, which provides the choice of the optimal solution for the selected criteria, which is based on the recognition of the multi-subject composition of its participants (the state, its constituent regional entities, enterprises and their integrated entities, households) between them, implemented using the methods of hierarchical coordination and spontaneous order, a combination of public and private interests. The targets for the functioning of the food sector as the most important component of the system of economic security are: physical and economic accessibility of food for various categories of the population, characterized by the necessary quantity, assortment and quality with a certain level of solvency of consumers; food supply of the population; protection of domestic producers from import dependence in the markets of final food products and resources for their production.

Distribution and Persistence of Listeria monocytogenes in a Heavily Contaminated Poultry Processing Facility

We studied the colonization and distribution of Listeria monocytogenes in a heavily contaminated poultry processing plant over a 1-year period. A total of 180 nonfood contact surfaces, 70 food contact surfaces, 29 personnel, and 40 food samples were analyzed. L. monocytogenes isolates were subtyped by PCR serotyping, pulsed-field gel electrophoresis (PFGE), and multilocus sequence typing. L. monocytogenes was detected in samples collected at every visit to the plant, and 43.8% (visit 4) to 65.6% (visit 7) of samples were positive, for an overall prevalence of 55.2%. The deboning area had the highest prevalence of positive samples (83.3%), and the processing area had the highest diversity of PFGE types. Ninety percent of the final products were positive for L. monocytogenes. Most of the isolates belonged to well-known persistent L. monocytogenes sequence types (ST9 and ST121). This study illustrates a well-established L. monocytogenes contamination problem in a poultry processing plant associated with a generalized failure of the food safety system as a whole. These findings reflect the potential for L. monocytogenes contamination when the food safety and quality management system is unsatisfactory, as described in the present study. It is essential to revise food safety and quality management systems to eliminate L. monocytogenes from food processing facilities, to control the entrance of sporadic sequence types, and to prevent L. monocytogenes spread within such facilities, especially in those premises with higher L. monocytogenes prevalence in the environment and final food products.

Acrylamide Reduction Strategy in Combination with Deoxynivalenol Mitigation in Industrial Biscuits Production.

Acrylamide is formed during baking in some frequently consumed food products. It is proven to be carcinogenic in rodents and a probable human carcinogen. Thus, the food industry is working to find solutions to minimize its formation during processing. To better understand the sources of its formation, the present study is aimed at investigating how acrylamide concentration may be influenced by bakery-making parameters within a parallel strategy of mycotoxin mitigation (focusing specifically on deoxynivalenol—DON) related to wholegrain and cocoa biscuit production. Among Fusarium toxins, DON is considered the most important contaminant in wheat and related bakery products, such as biscuits, due to its widespread occurrence. Exploiting the power of a Design of Experiments (DoE), several conditions were varied as mycotoxin contamination levels of the raw materials, recipe formulation, pH value of dough, and baking time/temperature; each selected treatment was varied within a defined range according to the technological requirements to obtain an appreciable product for consumers. Experiments were performed in a pilot-plant scale in order to simulate an industrial production and samples were extracted and analysed by HPLC-MS/MS system. Applying a baking temperature of 200 °C at the highest sugar dose, acrylamide increased its concentration, and in particular, levels ranged from 306 ± 16 µg/Kg d.m. and 400 ± 27 µg/Kg d.m. in biscuits made without and with the addition of cocoa, respectively. Conversely, using a baking temperature of 180 °C in the same conditions (pH, baking time, and sugar concentrations), acrylamide values remained below 125 ± 14 µg/Kg d.m. and 156 ± 15 µg/Kg d.m. in the two final products. The developed predictive model suggested how some parameters can concretely contribute to limit acrylamide formation in the final product, highlighting a significant role of pH value (correlated also to sodium bicarbonate raising agent), followed by baking time/temperature parameters. In particular, the increasing range of baking conditions influenced in a limited way the final acrylamide content within the parallel effective range of DON reduction. The study represents a concrete example of how the control and optimization of selected operative parameters may lead to multiple mitigation of specific natural/process contaminants in the final food products, though still remaining in the sensorial satisfactory range.