Fibre enrichment of cookies to mitigate acrylamide formation and gastrointestinal bioaccessibility

Acrylamide (AA) is a food contaminant with serious health effects. In this work, the addition of dietary fibre was proposed to mitigate AA in cookies and to reduce bioaccesibility in the gastrointestinal trac. The analytical methodology applied for AA quantification was based on solid-liquid extraction (SLE) followed by gas chromatography (GC) coupled to mass spectrometry (MS). Preliminar results with commercial dietary fibres, such as k-carrageenan, arabinogalactan and pectin, indicated that the highest reduction of AA could be obtained with the addition of 5 g of pectin/100 g of flour to cookies recipe. Thus, different sources of pectin were evaluated: commercial pectin (CP) and three apple pomaces (dehydrated apple pomace (DP), sugar removed lyophilized apple pomace (SRL) and sugar removed lyophilized and powdered apple pomace (SRLP)). The highest AA mitigation was obtained with SRL and SRLP (62% and 48% of inhibition). After in vitro digestion, all sources of dietary fibres provided the lowest bioaccessibility results (13–46%) compared with control (>63%).