Reducing acrylamide in bread with plant additives: a systematic review

Reducing acrylamide (AA) formation in thermally processed foods, particularly bread, is a major food safety concern. Plant-based additives, including powders and extracts, offer a promising natural strategy for AA mitigation due to their bioactive compounds, such as polyphenols and flavonoids, which can scavenge reactive intermediates, modulate Maillard reactions, and inhibit lipid oxidation. This study systematically evaluated the effects of various plant powders and extracts, including green tea, rosemary, turmeric, buckwheat, and traditional spices, on AA formation in bread. Based on reported studies, incorporation of plant extracts such as green tea, vine tea, sorghum bran, rosemary, and Tartary buckwheat into baked and fried products resulted in acrylamide reduction ranging from 2.7% (0.5 g/kg green tea) to 97.1% (1500 mg/kg Caesalpinia spinosa), depending on the type, concentration, and food matrix used. Conversely, certain powders, such as chia seeds, garlic, Thymus vulgaris, and Carum carvi, have been found to enhance AA formation because of their carbohydrate content or specific reactive compounds. Processing parameters, including baking temperature, duration, and fermentation, also strongly influence AA outcomes. Overall, plant extracts generally outperformed powders in terms of AA mitigation, highlighting the importance of additive selection and optimization. These findings provide critical insights into the development of safer bakery products and suggest that combined strategies, including the use of antioxidants and fermentation, can maximize acrylamide reduction.