Redox State of Epigallocatechin Gallate Modulates Its Inhibition of Acrylamide Formation via the 3-Aminopropionamide Pathway

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.