Mitigating acrylamide in chicorea using fluorescence

Inès BIRLOUEZ-ARAGON

Optimization of a roasting processOptimization of a roasting process

by means of rapid monitoring of quality by means of rapid monitoring of quality

indicators and kinetic modellingindicators and kinetic modelling

Food Factory 2010 - Sweden

Processing contaminants in food : a new challenge for the Food Industry

• Processing contaminants: A recent history Severe heat treatments concerned

• No regulation at the moment: But recommendations from the EC for surveying levels

• Monitoring in final food products: Expensive analytical methods Delay in obtaining results

• Process optimization: Mitigate contaminants while maintaining the sensorial properties of the product


Situation 8 years after discoveryof acrylamide in food products


Potato crisps, instant coffee, and substitute coffee products, such as Potato crisps, instant coffee, and substitute coffee products, such as those based on barley or chicory, all showed significantly higher levels those based on barley or chicory, all showed significantly higher levels of acrylamide in 2008 compared to 2007.of acrylamide in 2008 compared to 2007.

EFSA survey of acrylamide in food products indicates that voluntary EFSA survey of acrylamide in food products indicates that voluntary efforts to reduce levels of the carcinogen are working but only in a limited efforts to reduce levels of the carcinogen are working but only in a limited number of food groups:number of food groups:

Roasted Chicory : p to 2000 µg/kg Roasted Chicory : p to 2000 µg/kg

the product with highest acrylamide levelsthe product with highest acrylamide levels

Chicory root Chicory root Roasted ChicoryRoasted Chicory

Reactional system


SaccharoseSaccharose →→HeatHeat

5%5% + H2O+ H2O

InulineInuline →→ Fructose ↔ GlucoseFructose ↔ Glucose65% 65%

Fructose + GlucoseFructose + Glucose

HeatHeat + H2O+ H2O

HMFHMF MelanoïdinesMelanoïdines(without nitrogen)(without nitrogen)

CaramelisationCaramelisation

HMFHMF

+ AA+ AA MelanoïdinesMelanoïdines

(with nitrogen)(with nitrogen)

MaillardMaillard

Amino acidAmino acid

- 3 H2O- 3 H2O

MaillardMaillard

MaillardMaillard

To mitigateTo mitigate

Needed for sensorial propertiesNeeded for sensorial properties

AsparagineAsparagine

AcrylamideAcrylamide

The drying process initiates reactions.


0

2

4

6

8

10

12

14

16

18

20

Ra_Fr_d09 Se_Fr_d09 Ra_Fr_m09 Se_Fr_m09 Ra_Fr_f09 Se_Fr_f09 Ra_Be_09 Se_Be_09

g / 10

0g M

S

Fructose Glucose Saccharose

0

20

40

60

80

100

120

140

160

180

Ra_Fr_d09 Se_Fr_d09 Ra_Fr_m09 Se_Fr_m09 Ra_Fr_f09 Se_Fr_f09 Ra_Be_09 Se_Be_09

g / 10

0g M

S

Asparagine

==

FF

DD

FF

FFFF

DD

DD

DD

FF

DD

FF

FF

FF

DDDD

DD

Sugar degradation : Sugar degradation : formation of carbonyl substrates ? formation of carbonyl substrates ?

Asparagine formationAsparagine formation

0

20

40

60

80

100

120

140

160

180

0 15 30 45 60 75 90 105 120 135 150 165 170 176 182

Tem

péra

ture

(°C)

Temps (min)

Série A Série M Série N

The roasting process


3 burners3 burners

2 burners2 burners

1 burner1 burner

Target colourTarget colour

Dry chicory was roasted by Dry chicory was roasted by Chicorée du Nord Chicorée du Nord according to a standard process .according to a standard process .

Roasting process originates browningvia HMF and melanoïdins formation


0,0

0,5

1,0

1,5

2,0

2,5

3,0

3,5

0

2

4

6

8

10

12

0 50 100 150 200

HMF

(mg/

g)

mg/

100g

de M

S

Température (min)

Glucose + Fructose

Saccharose

HMF

Bell shape of acrylamide formation:importance of the cooling process


(( µg/

kgµ

g/kg

) )

AcrylamideAcrylamide

AsparagineAsparagine

Cooling Cooling processprocess

Complete destructionComplete destructionof asparagine of asparagine

Process Modelling and optimisation regarding acrylamide

1- Development of a fluorescence predictionmodel to monitor acrylamide under various roasting conditions


Prediction model : acrylamide (µg/kg)Prediction model : acrylamide (µg/kg)8% error8% error

Predicted valuesPredicted values

Mea

sure

d va

lues

(LC

-MS

)M

easu

red

valu

es (

LC-M

S)

FLUORALYSFLUORALYSThe food quality parameters in one FLASH The food quality parameters in one FLASH

9 different roasting processes and 3 reproductions


0

500

1000

1500

2000

2500

A : 127 kW

3>2>1>0 brûleurs

B : 117 kW

T°amb

D : 117 kW 40°C

E : 3>2 brûleurs

F : 3 brûleurs

G : 147 kW

H : 127 kW

I : 127 kW

3>2>1>0 brûleurs

L: 127 kW 3>1>0

brûleurs

M : reproA,

N : reproA,

ACR

(

µg/kg)

ACR PREDIT

Acrylamide between 1000 and 2200 µg/kg depending on the roasting conditionsAcrylamide between 1000 and 2200 µg/kg depending on the roasting conditionsInitial T°; heat energy; time on different heat energiesInitial T°; heat energy; time on different heat energieserror of reproducibility : 25% including raw materialerror of reproducibility : 25% including raw material

Reaction modelling:prediction of acrylamide using apparent reaction kinetics

Asparagine Asparagine Acrylamide Acrylamide degradation productsdegradation productsk1k11st order1st order


Process modelling:prediction of browning using apparent reaction kineticsprediction of browning using apparent reaction kinetics

substratessubstrates browning browning k1k10 order0 order


Simulation of the processInitial T° : 60°C

Two steps T° increase : change at 70min


augmentation de température avant le changement de consigne (°C/min)

augm

enta

tion

de t

empé

ratu

re a

près

le c

hang

emen

t de

con

sign

e (°

C/m

in)

quantité d'acrylamyde prédite (µg/g) en fonction du procédé

0 0.2 0.4 0.6 0.8 10

0.1

0.2

0.3

0.4

0.5

0.6

0.7

0.8

0.9

1

500

1000

1500

2000

2500

3000

3500

4000


augm

enta

tion d

e t

em

péra

ture

aprè

s le c

hangem

ent

de c

onsig

ne (

°C/m

in)

couleur (U.A.) en fonction du procédé

0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 10

0.1

0.2

0.3

0.4

0.5

0.6

0.7

0.8

0.9

1

1000

2000

3000

4000

5000

6000

7000

8000

Acrylamide formationAcrylamide formation BrowningBrowning

T°

incr

eas

e in

the

sec

ond

heat

ing

step

T°

incr

eas

e in

the

sec

ond

heat

ing

step

T°

incr

eas

e in

the

sec

ond

heat

ing

step

T°

incr

eas

e in

the

sec

ond

heat

ing

step

T° increase in the first heating stepT° increase in the first heating step T° increase in the first heating stepT° increase in the first heating step

Cooling once the target colour has been reachedCooling once the target colour has been reachedT° always lower than 160°CT° always lower than 160°C

Optimization of the process

zone optimale (A<100)+(M>200)+((C>8500)&(C<9000))+(Tmax<160))


augm

enta

tion d

e t

em

péra

ture

aprè

s le c

hangem

ent

de c

onsig

ne (

°C/m

in)

0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 10

0.1

0.2

0.3

0.4

0.5

0.6

0.7

0.8

0.9

1

1

1.5

2

2.5

3

3.5

4

OptimalOptimalzone zone


Conclusion

• Rapid acrylamide monitoring provides a rich data base for reaction

modelling (280 analyses with only 50 conventional acrylamide assessments).

• Simple reaction modelling makes it possible to simulate

colour and acrylamide formation during chicory roasting.

• Optimisation of the process provides the time-T° zone whereminimal acrylamide is formed while colour is maintained.

• Further experimental assays based on the Fluoralys sensor

will make it possible to reach acryalmide levels below 1000 µg/kg

while maintaining product sensorial properties. Food Factory 2010 - Sweden

Rapid Methods 2010 - The Netherlands

Chicorée du Nord for the roasting experiments and samples;Chicorée du Nord for the roasting experiments and samples;

CSIC (Fran Morales) for conventional analysis of acrylamide and CSIC (Fran Morales) for conventional analysis of acrylamide and

AgroParisTech (Bertrand Heyd) for process simulation and optimisation.AgroParisTech (Bertrand Heyd) for process simulation and optimisation.

Thanks to …

Technology

Mitigating acrylamide in chicorea using fluorescence