"Hallulla" is a highly consumed type of Chilean bread, which may contain considerable amounts of some Neo-Formed Contaminants (NFCs). The objective of this research was to study the effect of tara (Caesalpinia spinosa) pod polyphenolic extract (TPPE) on the mitigation of acrylamide (AA) and hydroxymethylfurfural (HMF) in “hallulla” bread without affecting its sensory attributes. The effect of different TPPE concentrations was evaluated (0–3000 mg kg-1) over NFC formation during “hallulla“ baking and its impact on sensory attributes. AA was mitigated by ∼90% at 1500 mg/kg TPPE added to the bread pieces. A similar descriptive profile of the final product, with significant changes only in the crumb color was observed. HMF was mitigated by ∼85% in bread pieces, when the highest concentration (3000 mg/kg) of TPPE was used. Our results highlight the potential of using polyphenolics from tara pod extracts to reduce the exposure of consumers to dietary neo-formed contaminants.

“ Hallulla”是智利面包中一种消耗量很大的面包，其中可能包含大量的新形成的污染物（NFC）。这项研究的目的是研究塔拉（Caesalpinia spinosa）豆荚多酚提取物（TPPE），可减轻“ hallulla”面包中的丙烯酰胺（AA）和羟甲基糠醛（HMF），而不会影响其感官特性。评估了不同的TPPE浓度（0–3000 mg kg-1）对“ hallulla”烘焙过程中NFC形成的影响及其对感官属性的影响。在面包片中添加1500 mg / kg TPPE后，AA含量降低了约90％。观察到最终产品的描述性特征相似，只有面包屑的颜色发生了显着变化。当使用最高浓度的TPPE（3000 mg / kg）时，面包片中的HMF降低了约85％。我们的研究结果突出了使用塔拉豆荚提取物中的多酚类物质减少消费者接触饮食中新形成的污染物的潜力。