Sustainable mitigation of acrylamide formation during Maillard reaction using grape pomace extracts obtained by green pressurized liquid extraction

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dc.contributor.authorPatiño-Arias, Lina Paola
dc.contributor.authorRajchman, Mikaela
dc.contributor.authorMontero, Lidia
dc.contributor.authorHerrero, Miguel
dc.contributor.authorMariotti-Celis, María Salomé
dc.contributor.authorHenriquez-Aedo, Karem
dc.contributor.authorAranda, Mario
dc.coverage.spatialReino Unido
dc.date.accessioned2026-09-28T16:27:11Z
dc.date.available2026-09-28T16:27:11Z
dc.date.issued2026-09-07
dc.description.abstractAcrylamide (AA) is a food neo-contaminant classified as a probable human carcinogen formed during the Maillard reaction. Natural (poly)phenolic extracts have emerged as promising mitigation strategies to inhibit AA formation. In this study, pressurized liquid extraction (PLE) conditions were optimized to obtain grape pomace extracts with maximum AA mitigation. Temperature (50–180 °C) and ethanol percentage (0–100% v/v) were optimized using a central composite design, finding an optimal response at 180 °C and 21% ethanol, with which AA formation was decreased by 33.36 ± 3.31% in the asparagine–glucose (ASN–GLC) model that emulates the Maillard reaction. This extract (0.1–0.8%) was also assayed in a bread model, reducing AA formation by 41.25 ± 9.36% when used at 0.4% w/w. Epicatechin, gallic acid, and catechin were the predominant (poly)phenols, and their individual effect on AA formation showed reductions from 35.46 ± 1.30% to 42.83 ± 10.94% in the ASN–GLC model. These findings confirm that PLE grape pomace extracts can successfully mitigate AA formation mainly through catechin, epicatechin, and gallic acid.
dc.description.sponsorshipAgencia Nacional de Investigación y Desarrollo (ANID), Chile – Doctoral Scholarship No. 21210061; FONDECYT Projects No. 1251474 and 1251584; Research Academy Installation Grant No. 85220091; FONDEQUIP EQM210203, EQM230177 and EQY220018.
dc.identifier.citationSustainable Food Technology (2026) pp. 1-10
dc.identifier.doihttps://doi.org/10.1039/D6FB00322B
dc.identifier.issn2753-8095
dc.identifier.orcidhttps://orcid.org/0000-0003-1357-812X
dc.identifier.urihttps://hdl.handle.net/20.500.12254/7750
dc.language.isoen
dc.publisherRoyal Society of Chemistry
dc.rightsAtribución-NoComercial-CompartirIgual 3.0 Chile (CC BY-NC-SA 3.0 CL)
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/cl/
dc.titleSustainable mitigation of acrylamide formation during Maillard reaction using grape pomace extracts obtained by green pressurized liquid extraction
dc.typeArticle
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