This study aimed to elucidate the impact of environmental factors on the efficacy of epigallocatechin gallate (EGCG) in inhibiting acrylamide formation and to clarify the role of the 3-aminopropionamide (3-APA) pathway in this process. Asparagine–glucose and 3-APA model systems were employed for the investigation. The results revealed that EGCG exerted a pronounced, condition-dependent inhibitory effect on acrylamide formation during the Maillard reaction. The maximum inhibition rate of 91% was observed at 180 °C and pH 6.0 without metal ions, while alkaline conditions, excessive heating, and Fe3+ markedly weakened the inhibitory capacity of EGCG. In the 3-APA model, a positive correlation (R2 = 0.9111) was found between acrylamide generation and EGCG oxidation, and the key o-quinone-derived adduct was identified as an indirect evidence for EGCG oxidation. Collectively, the redox state of EGCG, which is highly susceptible to food processing conditions, may modulate its anti-acrylamide activity. These findings provide valuable mechanistic insights for the rational application of EGCG to mitigate acrylamide contamination in thermally processed foods.
Qi et al. (Mon,) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: