Moisture enhances acrylamide reduction during storage in model studies of rye crispbread

The effect of storage conditions on the residual acrylamide content of unfermented rye crispbread was studied in a model system. When milled samples were stored at -80 to 6°C for up to 224 days in double sealed plastic bags, no change in acrylamide content was observed. However, when the milled samples were stored under warmer conditions (20 and 40°C), a notable reduction in acrylamide was noted (22% and 29%, respectively). When stored at 40°C for 70 days in glass tubes, acrylamide content in the samples decreased by 37% in the capped samples, while the decrease in the uncapped samples was in the order of 15%. Finally, a notable reduction of 80% was found when samples were stored at increased moisture level at 40°C for 70 days in capped glass containers. These results highlight that moisture content seems to be of importance for reduction of acrylamide content during storage of food and analytical samples.