Mitigation of acrylamide in cookies and crispbread using calcium salts and phenolic acids in combination with asparaginase as well as rosemary extract.

Shpresa Musa, Claudia Oellig, Katharina Anne Scherf

Abstract read

In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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1 · What the graph read from it

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4 · The record

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5 · Who and what money

Authors and funding

3 authors.

Shpresa MusaDepartment of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), 76131, Karlsruhe, Germany.

Claudia OelligDepartment of Food Chemistry and Analytical Chemistry, Institute of Food Chemistry, University of Hohenheim, 70599, Stuttgart, Germany.

Katharina Anne ScherfDepartment of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), 76131, Karlsruhe, Germany.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Acrylamide is formed during high-temperature treatment in foods and presents a significant health and regulatory challenge. This study evaluates the effects of calcium salts and phenolic acids alone or in combination with asparaginase and rosemary extract in wheat cookies and rye crispbread. Acrylamide content, product color, texture, and sensory properties were assessed. When calcium salts and phenolic acids were used alone, acrylamide was reduced by 46 % and 50 % compared to the control. A combination of these with asparaginase resulted in a reduction of acrylamide by up to 89 % using ellagic acid. Specific treatments reduced cookie hardness, but asparaginase addition reversed this effect. Color mainly remained unaffected. Sensory analysis of selected treatments confirmed no significant changes in cookie aroma, taste, color, texture, and acceptability. This work provides a new approach by combining selected treatments to mitigate acrylamide while preserving product quality.

Indexed as

Cereal-based productsColorEllagic acidGallic acidSensory analysisTexture

Identifiers

PMID40520700

DOI10.1016/j.fochx.2025.102605

PMCPMC12167442

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.