Tara pod (caesalpinia spinosa) extract mitigates neo-contaminant formation in chilean bread preserving their sensory attributes
Author
dc.contributor.author
Pedreschi, Franco
Author
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Saavedra Gatica, Ilse Elizabeth
Author
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Bunger Timmermann, Andrea
Author
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Zuiliga, Rommy N.
Author
dc.contributor.author
Pedreschi, Romina
Author
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Chirinos, Rosana
Author
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Campos, David
Author
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Mariotti-Celis, María Salome
Admission date
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2018-11-09T14:36:03Z
Available date
dc.date.available
2018-11-09T14:36:03Z
Publication date
dc.date.issued
2018-09
Cita de ítem
dc.identifier.citation
Lwt-Food Science and Technology Volumen: 95 Páginas: 116-122
es_ES
Identifier
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10.1016/j.lwt.2018.04.086
Identifier
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https://repositorio.uchile.cl/handle/2250/152550
Abstract
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"Hallulla" is a highly consumed type of Chilean bread, which may contain considerable amounts of some Neo-Formed Contaminants (NFCs). The objective of this research was to study the effect of tara (Caesalpinia spinosa) pod polyphenolic extract (TPPE) on the mitigation of acrylamide (AA) and hydroxymethylfurfural (HMF) in "hallulla" bread without affecting its sensory attributes. The effect of different TPPE concentrations was evaluated (0-3000 mg kg-1) over NFC formation during "hallulla" baking and its impact on sensory attributes. AA was mitigated by similar to 90% at 1500 mg/kg TPPE added to the bread pieces. A similar descriptive profile of the final product, with significant changes only in the crumb color was observed. HMF was mitigated by similar to 85% in bread pieces, when the highest concentration (3000 mg/kg) of TPPE was used. Our results highlight the potential of using polyphenolics from tara pod extracts to reduce the exposure of consumers to dietary neo-formed contaminants.
es_ES
Patrocinador
dc.description.sponsorship
FONDECYT
1150146
Postdoctoral FONDECYT from Conicyt, Chile
3160399