Unstable antioxidants could reduce the creation of neurotoxins during high-temperature food processing, according to new research.
A study published in the Journal of Hazardous Materials has revealed that by-products of antioxidants, such as quinines, can reduce the levels of acrylamide in goods, reports bakeryandsnacks.com.
Acrylamide is a known neurotoxin and research in 2002 suggested it was even a carcinogen which could increase the risk of getting cancer.
It is formed by a heat induced reaction between sugar and a particular amino acid and is found in a range of baked, fried and toasted foods.
Dr Baoru Yang, of Finnish institution University of Turku and the Jinan University in China, led the research and found the most unstable antioxidants had the greatest effect on acrylamide levels.
He wrote: "Antioxidants inhibited acrylamide formation mainly by their corresponding oxidized forms, through reaction with one of the main precursors of acrylamide formation [by]… decreasing the contents of free asparagines."
The research could reassure consumers who are concerned about the quality of baked goods to purchase the products once again.
Typical Guttridge equipment used in the baking industry includes; feeders – metering screw feeders – weighing systems
