Impact of pectin addition on acrylamide formation in bakery products: mitigation strategies

BACKGROUND: Acrylamide (AA), classified as a Group 2A carcinogen by the International Agency for Cancer Research (IARC), has raised health concerns, prompting efforts to mitigate its levels in food products. Researchers have explored innovative strategies to reduce AA content in bakery products, including the incorporation of dietary fibers like pectin. This study focuses on developing a solid-liquid extraction method coupled with liquid chromatography-tandem mass spectrometry for AA determination and evaluating the role of pectin in mitigating AA in doughnuts and muffins. Challenges such as optimizing pectin concentration levels (1.25%, 2.5%, 5%, and 10%) and pectin types (pectin amidated from fruits, pectin from apple, pectin from citrus, pectin from pectin-rich apple fiber) are evaluated. Assessing sensory implications for product quality and consumer acceptance is also discussed. RESULTS: The study found that incorporating 2.5% pectin into bakery formulations reduced AA content by 20-65% compared to conventional recipes. Pectin from citrus was the source of pectin that provided highest levels of AA mitigation (-63% for doughnuts and - 45% for muffins). Pectin-rich apple fiber caused an increase in AA concentration in the products (+34% and + 81% at 1.25% and 2.5% of pectin content), so this source of pectin was discarded. The impact of pectin's source and concentration was analyzed, demonstrating its significant role in reducing AA levels in accordance with health guidelines. CONCLUSION: This study enhances the understanding of AA formation mechanisms and provides practical solutions for reducing AA in baked goods, aligning with European Commission health guidelines. Incorporating pectin into bakery formulations offers a promising strategy for improving food safety while addressing sensory and quality considerations. © 2026 Society of Chemical Industry.