Strategies to Reduce Esters of 3-monochloro-1,2-propanediol (3-MCPD) in Toast Bread

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Strategies to Reduce Esters of 3-monochloro-1,2-propanediol (3-MCPD) in Toast Bread

Popis výsledku v původním jazyce

Baking is a thermal process during which many significant sensory compounds are formed. Except desirable changes, processing contaminants may be formed. Recently emerged processing contaminants, esters of 3-monochloro-1,2-propandiol (3-MCPD) and glycidol, were found first in refined vegetable oils and later on in various thermally processed foodstuff. Since free 3-MCPD and glycidol (classified as potential carcinogens) can be released by gastrointestinal lipases from the bound form, it is necessary to study their formation to protect consumer's health. This study was focusing on the dynamics of 3-MCPD and glycidyl ester formation during thermal processing of toast bread, which is a very often breakfast consumed foodstuff. The recipes of laboratory baked toast bread differed in the amount of sodium chloride (0-2.1%) and commercially available emulsifier lecithin (0-1%). The reduction of 3-MCPD and glycidyl ester formation was tested applying L-cysteine and reduced glutathione in concent

Název v anglickém jazyce

Strategies to Reduce Esters of 3-monochloro-1,2-propanediol (3-MCPD) in Toast Bread

Popis výsledku anglicky

Baking is a thermal process during which many significant sensory compounds are formed. Except desirable changes, processing contaminants may be formed. Recently emerged processing contaminants, esters of 3-monochloro-1,2-propandiol (3-MCPD) and glycidol, were found first in refined vegetable oils and later on in various thermally processed foodstuff. Since free 3-MCPD and glycidol (classified as potential carcinogens) can be released by gastrointestinal lipases from the bound form, it is necessary to study their formation to protect consumer's health. This study was focusing on the dynamics of 3-MCPD and glycidyl ester formation during thermal processing of toast bread, which is a very often breakfast consumed foodstuff. The recipes of laboratory baked toast bread differed in the amount of sodium chloride (0-2.1%) and commercially available emulsifier lecithin (0-1%). The reduction of 3-MCPD and glycidyl ester formation was tested applying L-cysteine and reduced glutathione in concent

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2014

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Studentská odborná konference Chemie je život 2014

ISBN

978-80-214-5078-3

ISSN

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e-ISSN

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Počet stran výsledku

5

Strana od-do

173-177

Název nakladatele

Vysoké učení technické v Brně; Fakulta chemická

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

4. 12. 2014

Typ akce podle státní příslušnosti

CST - Celostátní akce

Kód UT WoS článku

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