Moisture Enhances Acrylamide Reduction during Storage in Model Studies of Rye Crispbread
2008
Mustafa, Arwa | Andersson, Roger | HellEnas, Karl-Erik | Aman, Per | Kamal-Eldin, Afaf
The effect of storage conditions on the residual acrylamide content of unfermented rye crispbread was studied in a model system. When milled samples were stored at -80 to 6 °C for up to 224 days in double sealed plastic bags, no change in acrylamide content was observed. However, when the milled samples were stored under warmer conditions (20 and 40 °C), a notable reduction in acrylamide was noted (22% and 29%, respectively). When stored at 40 °C for 70 days in glass tubes, acrylamide content in the samples decreased by 37% in the capped samples, while the decrease in the uncapped samples was in the order of 15%. Finally, a notable reduction of 80% was found when samples were stored at increased moisture level at 40 °C for 70 days in capped glass containers. These results highlight that moisture content seems to be of importance for reduction of acrylamide content during storage of food and analytical samples.
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