Bioaccesibility of acrylamide in cereal and potato-based products. Study on isolated foods and combined meals

Resumen del póster presentado a la 7th International Conference on Food Digestion (ICFD), celebrada en Cork (Ireland) del 3 al 5 de mayo de 2022.[Background]: Acrylamide is a carcinogenic processing contaminant formed in foods under high temperatures and low moisture conditions by the asparagine-reducing sugars reaction. Little information concerning its bioaccesibility and possible interaction with food components is available. Our purpose was analysing acrylamide bioaccesibility in different food sources, including isolated foods and combined meals.[Method]: Food systems (biscuits, biscuits + milk, breakfast cereals, breakfast cereals + yogurt, French fries, French fries + roasted beef steak, “patatas a lo pobre” (potatoes cooked in oil), scrambled eggs-“patatas a lo pobre”) were in vitro digested (INFOGEST protocol). Acrylamide was determined by LC-ESI-MS/MS in foods and in the bioaccesible and non-bioaccesible fractions obtained after different stages of the digestion.[Results]: Acrylamide bioaccesibilities ranged between 90-105%, except in breakfast cereals, with values of 75% and lower recoveries. Acrylamide was not detected after digestion of meals including patatas a lo pobre, probably due to its low initial amount.[Conclusions]: Accessible acrylamide generally increased after oral and gastric stages in isolated foods, possibly because the breakdown of structures trapping the contaminant during these phases. Released acrylamide was probably blocked up in subsequent interactions, which could explain the decreased accessibility levels after the intestinal phase in these systems.Peer reviewe