Reduction of Nitrate and Acrylamide in Cereal Baking Using Lactobacillus casei and Herbal Extracts

Abstract

Background: Nitrate and acrylamide as carcinogenic substances are increased during the baking process of foods, such as cereals. Objective: This study aimed to reduce the amount of acrylamide and nitrate in three types of cereals, wheat, barley, and maize, by treatment with probiotic bacteria and several plant extracts. Methods: Three types of plant extracts were prepared from Coriandrum sativum, Nigella sativa, and Thymus sp. leaves and stem. Also, Lactobacillus casei subspecies rhamnosus LCR6013 was used as probiotic bacteria for bacterial treatment. Acrylamide and nitrate were measured by HPLC and UV-vis spectrophotometry. Results: Adding plant extracts and LCR 6013 bacteria could reduce the level of nitrate and acrylamide in the cereal samples. Among plant extracts, nigella could reduce nitrate in all samples below detectable levels. Also, it was effective in reducing acrylamide content from samples to the extent of 87% in barley, 60% in wheat, and 100% in corn. Bacterial treatment could also reduce nitrate levels between 70 and 100% while having a variable impact on decreasing acrylamide. One-way analysis of variance (ANOVA) was used to determine statistically significant results. Conclusion: It was concluded that pre-baking exposure to plant extract and bacteria is effective in the reduction of nitrate and acrylamide quantity in the heat processing of cereals. © 2025 Bentham Science Publishers.