Maillard reaction products and potatoes: have the benefits been clearly assessed?

Dietary acrylamide exposure and health risk assessment of pregnant women: A case study from Türkiye

This study aimed to determine the acrylamide exposure of pregnant women resulting from the consumption of bread, coffee, and French fries and to evaluate it in terms of carcinogenic and non-carcinogenic health risks. Retrospective 24-h food consumption data of pregnant women (n = 487) was obtained using the Food Frequency Questionnaire (FFQ). Dietary acrylamide exposure was calculated according to a deterministic model, and the data were assessed by hazard index (HI) and carcinogenic risk (CR). The mean daily acrylamide exposure of pregnant women aged 18-30 and ≥31 years and in the 1st, 2nd, and 3rd trimesters was 31.4, 35.4, 38.7, 31.3, and 32.4 μg/day, respectively. The acrylamide exposure data were not significantly different among different age groups and pregnancy periods (p > .05). Dietary acrylamide exposure in pregnant women of different age groups and trimesters may cause significant and serious health problems in terms of carcinogenic risk. According to their level of contribution to average acrylamide exposure, the foods were ranked as follows: French fries> bread> coffee. There is a significant risk of cancer due to exposure to acrylamide from French fries and bread other than coffee. The findings suggest that pregnant women should avoid consuming French fries, bread, and coffee with high acrylamide levels for both their own health and their newborns' health.

Lactoferrin could alleviate liver injury caused by Maillard reaction products with furan ring through regulating necroptosis pathway

As classical MRPs, the toxic effects of furosine, pyralline, and 5-hydroxymethylfurfural (5-HMF) in liver tissue are evaluated and the related mechanism is investigated here, and the protective effects of lactoferrin on liver injury caused by Maillard reaction products (MRPs) with furan ring are proved in vitro and in vivo. First, we detect the concentrations of furosine, pyralline, and 5-HMF in several foods using ultrahigh-performance liquid chromatography (UHPLC). Then, the effects of the three MRPs on liver cells (HL-7702) viability, as well as liver tissue, are performed and evaluated. Furthermore, the regulations of three MRPs on necroptosis-related pathway in liver cells are investigated. Additionally, the effects of lactoferrin in alleviating liver injury, as well as regulating necroptosis pathway, were evaluated. Results elucidate that lactoferrin protects liver injury caused by MRPs with furan ring structure through activating RIPK1/RIPK3/p-MLKL necroptosis pathway and downstream inflammatory reaction.

Characteristics of French Fries and Potato Chips in Aspect of Acrylamide Content—Methods of Reducing the Toxic Compound Content in Ready Potato Snacks

The reduction of toxic acrylamide content in potato snacks, i.e., French fries and potato chips, is necessary due to the adverse effects of this compound on the human body. Therefore, in the presented review paper, a detailed characterization of French fries and chips in terms of AA content and their organoleptic quality is included. Detailed information was also collected on the raw material and technological factors that affect the formation of acrylamide content, including methods and techniques affecting the reduction of the amount of this compound in potato snacks. The obligation to control the level of acrylamide in various food products (including fried potato snacks with a higher content of this compound), introduced in 2018, has mobilized manufacturers to seek solutions, while scientists conduct further intensive research on the possibility of reducing the level of AA or even eliminating its presence from products. Therefore, it is necessary to conduct such activities, especially, because potato French fries and potato chips are willingly consumed by younger and younger consumers.

Lyophilized Probiotic Lactic Acid Bacteria Viability in Potato Chips and Its Impact on Oil Oxidation

To produce a new probiotic-containing food product, potato chips, as the most preferred fast food, were chosen. Preferably, it should be preserved for a long period without oxidation. The presented study aimed to compare potato chips containing two lyophilized probiotic lactic acid bacteria (Bifidobacterium longum ATCC 15708 and Lactobacillus helveticus LH-B02) in order to retard lipid oxidation. Lyophilization of probiotics was carried out into two cryoprotective media-skim milk (SM) and gelatin/glycerol (GG) as lactose-free medium. Results revealed that GG and SM media were the most suitable for lyophilization of B. longum and L. helveticus, respectively. . The lyophilized live cells were incorporated in potato chips, packed and their effect on oil oxidation was assessed. . Results showed that the lyophilized B. longum in SM remained alive at 6.5 log CFU/g for 4 months at 30 °C. Interestingly, potato chip bags containing B. longum lyophilized in SM medium exhibited a decrease in peroxide value (PV) and acid value (AV) of the extracted oil by 40.13% and 25%, respectively, compared to the control bags. The created probiotic potato chips containing B. longum fulfill the criteria of the probiotic product besides the prime quality and sensory attributes.

Bioactivity of selected materials for coffee substitute

Epidemiological studies have suggested that coffee consumption is negatively correlated with the incidence of Parkinson's disease. Coffee contains relatively high levels of β-carbolines, which have been ascribed neuroactive effects in humans however the positive or negative effect has not been confirmed yet. Two ingredients with applications as coffee substitutes-chicory, which is traditionally used in this way, and artichoke-were considered in this study both from the neuroactive point of view but also in relation to the other bioactive compounds that result from their thermal processing. These thermal products are of concern because of their possible toxic properties. The estimated concentration of β-carbolines was high in both materials (1.8 μg/g and 2.5 μg/g harman and 2.9 μg/g and 3.1 μg/g norharman in chicory and artichoke, respectively). Artichoke had more β-carbolines than chicory, and also more all the toxic compounds examined here-acrylamide, carboxymethyllysine, and furans, which were detected in significantly higher concentrations in artichoke, particularly acrylamide. Chicory and artichoke also contain phenolic compounds that possess high antioxidant activity, on a similar level. Artichoke, a new proposed ingredient in coffee substitutes, appears to be a richer source of β-carbolines than the traditionally chicory. Both materials contained high level of undesirable components, such as furan and its derivatives, carboxymethyllysine and particularly acrylamide, much higher in artichoke.

Effects of Roasting Temperature and Time on the Chemical Composition of Argan Oil

This work aimed at assessing the effects of roasting temperature and duration on chemical composition of argan oil. Thus, argan oils extracted from almonds roasted at different temperatures (75-175°C) and times (10-30 min) were analyzed and compared to a control. The physicochemical parameters (acidity, peroxide value, and absorbance at 232, 270 nm) increased slightly and the fatty acid composition did not show significant variation, regardless of roasting temperature and duration. The browning index increased significantly for temperatures greater than or equal to 100°C. The tocopherols content significantly decreased with roasting temperature and time (from 977.9 to 305.2 mg/kg after roasting at 175°C for 10 min). However, fluctuations are noted as a function of temperature. The phospholipids content increased with roasting temperature and time (from 0.198 % to 1.370 % after roasting at 175°C for 30 min). The decrease in the tocopherols content would be due to their thermolability. The increase in phospholipids and tocopherols content could be explained by better extractability. The results obtained make it possible to conclude that a roasting at 125-150°C / 10 min would allow the development of the organoleptic properties of the oil, notably its hazelnut flavour, without compromising its oxidative stability.