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Modelling of acrylamide formation in thermally treated red bell peppers (Capsicum annuum L.)

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Abstract

In this study, modelling of time/temperature-depending acrylamide formation in red bell peppers was performed. The data collected were analysed using a central composite design and response surface modelling, to optimize the thermal treatment (temperature and time of heating) of red bell pepper, in order to find the condition of lower acrylamide production maintaining sufficient status of processed vegetable. Using this approach, the acrylamide content in studied samples was in the range of 47 ± 12.03 and 10,616 ± 189.47 ng/g at temperature/time condition between 170 and 240 °C, respectively, 4–46 min. The calculated equation of acrylamide formation in grilled red bell pepper revealed that the minimum acrylamide formation is at the lowest exposure times, between 4 and 15 min. Also, the lower the cooking temperature is, the lower the acrylamide formation is. Moreover, the presented model enables the prediction of the acrylamide level at various temperature/time conditions of red bell pepper thermal treatment.

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Acknowledgments

The authors want to thank to the bilateral Slovak-Romanian cooperation supported by the Slovak Research and Development Agency under the projects SK-RO-0017-10 and SK-RO-0021-12. This work was also supported by the European Regional Development Fund through implementation of the project ITMS 26240120013 “Establishment of Hi-Tech Centre for Research of Formation, Elimination and Assessment of Contaminants in Food”.

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None.

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This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201, Galati, Romania

    Oana Emilia Constantin, Camelia Neagu & Gabriela Râpeanu

  2. VUP Food Research Institute, Priemyslená 4, 82475, Bratislava, Slovak Republic

    Kristina Kukurová, Alena Bednáriková & Zuzana Ciesarová

Authors
  1. Oana Emilia Constantin
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  2. Kristina Kukurová
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  3. Camelia Neagu
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  4. Alena Bednáriková
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  5. Zuzana Ciesarová
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  6. Gabriela Râpeanu
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Corresponding author

Correspondence to Gabriela Râpeanu.

Additional information

Oana Emilia Constantin and Kristina Kukurová have contributed equally to this study.

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Constantin, O.E., Kukurová, K., Neagu, C. et al. Modelling of acrylamide formation in thermally treated red bell peppers (Capsicum annuum L.) . Eur Food Res Technol 238, 149–156 (2014). https://doi.org/10.1007/s00217-013-2086-7

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  • DOI: https://doi.org/10.1007/s00217-013-2086-7

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