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Lee HW, Baek CH, Ma Y, Lee J, Moon B, Lee KW, Jung MY. Identifying high-risk factors and mitigation strategies for acrylamide formation in air-fried lotus root chips: Impact of cooking parameters, including temperature, time, presoaking, and seasoning. J Food Sci 2024; 89:1473-1484. [PMID: 38258947 DOI: 10.1111/1750-3841.16939] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2023] [Revised: 12/11/2023] [Accepted: 12/25/2023] [Indexed: 01/24/2024]
Abstract
This study was conducted to identify high-risk factors and mitigation strategies for acrylamide formation in air-fried lotus root chips by studying the impact of various cooking parameters, including temperature, time, presoaking, and pre-seasoning treatments. The temperature and time had a surprisingly high impact on acrylamide formation. The chips prepared at high temperatures with longer cooking times contained an extremely high acrylamide content, reaching 12,786 ng/g (e.g., 170°C/19 min). A particularly concerning discovery was that the chips with extremely high acrylamide content (up to 17 times higher than the EU benchmark level for potato chips) did not appear overcooked or taste burnt. Higher cooking temperatures required shorter cooking times to properly cook lotus root chips for consumption. A high temperature with a short cooking time (170°C/13 min) greatly benefited acrylamide reduction compared to low temperature with a long cooking time (150°C/19 min). Presoaking in a 0.1% acetic acid solution and pre-seasoning with 1% salt reduced acrylamide levels by 61% and 47%, respectively. However, presoaking in water, vinegar solution, and citric acid solution did not significantly decrease the acrylamide content in the chips. Furthermore, some seasonings significantly increased acrylamide levels (up to 7.4 times higher). For the first time, these findings underscore the high risks associated with air-frying lotus root chips without considering these factors. This study also provides proper air-frying parameters and pretreatment strategies for minimizing acrylamide formation in air-fried lotus chips.
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Affiliation(s)
- Hee Won Lee
- Department of Food Science and Biotechnology, Graduate School, Woosuk University, Wanju, Jeonbuk, Republic of Korea
| | - Chung Hun Baek
- Department of Food Science and Biotechnology, Graduate School, Woosuk University, Wanju, Jeonbuk, Republic of Korea
| | - Yongzhe Ma
- Department of Food Science and Biotechnology, Graduate School, Woosuk University, Wanju, Jeonbuk, Republic of Korea
| | - Jihyun Lee
- Department of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - BoKyung Moon
- Department of Food and Nutrition, Chung-Ang University, Anseong, Republic of Korea
| | - Kwang-Won Lee
- Department of Biotechnology, College of Life Science & Biotechnology, Korea University, Seoul, Republic of Korea
| | - Mun Yhung Jung
- Department of Food Science and Biotechnology, Graduate School, Woosuk University, Wanju, Jeonbuk, Republic of Korea
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Bachir N, Akkoum H, Pujola M, Sepulcre F, Haddarah A. Impact of amino acids and sugars after thermal processing on acrylamide formation in synthetic potato models and real potatoes. Food Sci Nutr 2024; 12:1046-1055. [PMID: 38370087 PMCID: PMC10867486 DOI: 10.1002/fsn3.3818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 10/19/2023] [Accepted: 10/23/2023] [Indexed: 02/20/2024] Open
Abstract
Amino acids and sugars, along with the thermal processing, are considered the main parameters to control acrylamide formation in fried potatoes. To evaluate which of these parameters had the greatest influence, 10 synthetic potato-starch-based models formulated in different amino acid and/or sugar combinations and three potato cultivars were assigned. High-performance-liquid chromatography and gas chromatography flame-ionized-detectors were applied to quantify amino acids, sugars, and acrylamide. Results showed that reducing sugars and sucrose significantly increased acrylamide formation amongst all potato samples. Synthetic potato models Asn-GFS contained the highest amount of acrylamide compared to Glu-Fru and real potatoes (Agria and Kennebec). Thus, sugars were considered critical factors for acrylamide formation in potatoes and remained the most practical way of reducing its production.
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Affiliation(s)
- Nivine Bachir
- Departament d'Enginyeria Agroalimentària i BiotecnologiaUniversitat Politècnica de Catalunya, BarcelonaTechCastelldefelsSpain
- Doctoral School of Sciences and TechnologyLebanese UniversityHadathLebanon
| | - Hadiya Akkoum
- Doctoral School of Sciences and TechnologyLebanese UniversityHadathLebanon
| | - Montserrat Pujola
- Departament d'Enginyeria Agroalimentària i BiotecnologiaUniversitat Politècnica de Catalunya, BarcelonaTechCastelldefelsSpain
| | - Franscesc Sepulcre
- Departament d'Enginyeria Agroalimentària i BiotecnologiaUniversitat Politècnica de Catalunya, BarcelonaTechCastelldefelsSpain
| | - Amira Haddarah
- Doctoral School of Sciences and TechnologyLebanese UniversityHadathLebanon
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Zhang Z, Chen Y, Deng P, He Z, Qin F, Chen Q, Wang Z, Pan H, Chen J, Zeng M. Research progress on generation, detection and inhibition of multiple hazards - acrylamide, 5-hydroxymethylfurfural, advanced glycation end products, methylimidazole - in baked goods. Food Chem 2024; 431:137152. [PMID: 37603996 DOI: 10.1016/j.foodchem.2023.137152] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 08/04/2023] [Accepted: 08/11/2023] [Indexed: 08/23/2023]
Abstract
While baking produces attractive flavors for foods, it also generates various endogenous by-products, including acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), advanced glycation end products (AGEs) and methylimidazole (MI). This review briefly presents the recent studies on the above hazards, and research progress on the formation and control of the above substances in detail. There have been more detailed studies on a single category of hazards. However, few studies and reports have considered the integrated prevention and control of multiple hazards, which is related to the difficulty of analyzing the reaction mechanisms of multiple hazards at multiple scales and under multiple phases in complex food matrices. In this regard, the sample pretreatment methods are a crucial step in achieving simultaneous detection. The coordinated implementation of various methods, including reducing precursor levels, modifying baking conditions and equipment, and incorporating exogenous additives, is necessary to achieve a synchronized reduction in multiple hazardous substances.
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Affiliation(s)
- Zening Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Yang Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Peng Deng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Qiuming Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Hongyang Pan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
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Navruz-Varlı S, Mortaş H. Acrylamide formation in air-fried versus deep and oven-fried potatoes. Front Nutr 2024; 10:1297069. [PMID: 38274202 PMCID: PMC10808661 DOI: 10.3389/fnut.2023.1297069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Accepted: 12/27/2023] [Indexed: 01/27/2024] Open
Abstract
Introduction Present study investigates the effects of different home pre-treatment processes and cooking techniques on the acrylamide content of fried potatoes. Methods Potato sticks were prepared in two different pre-treatment ways (washing and soaking) and cooked with three other techniques (air frying, deep frying, and oven frying). Acrylamide analyses were performed on cooked potatoes using an LC-MS/MS method. Results The highest acrylamide content was found in potatoes cooked using the air fryer (12.19 ± 7.03 μg/kg). This was followed by deep frying (8.94 ± 9.21 μg/kg) and oven frying (7.43 ± 3.75 μg/kg). However, the difference between the acrylamide contents of the potatoes according to the cooking methods was not statistically significant. The acrylamide content of the potatoes that were subjected to soaking in all three ways was lower than the potatoes that were not soaked and only washed. In the deep-frying method, it was found statistically significant that the soaked potatoes contained less acrylamide (p = 0.029). Discussion It is important to highlight the relatively low acrylamide levels found in oven-frying, lower than air frying in both washing and soaking groups in the present study. Although air fryers, which have become widely used as an alternative to deep frying in recent years, provide French fries with less oil, their role in the formation of acrylamide should be further investigated.
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Musatadi M, Zumalabe J, Mijangos L, Prieto A, Olivares M, Zuloaga O. Dilute-and-shoot coupled to mixed mode liquid chromatography-tandem mass spectrometry for the analysis of persistent and mobile organic compounds in human urine. J Chromatogr A 2023; 1705:464141. [PMID: 37364523 DOI: 10.1016/j.chroma.2023.464141] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 06/07/2023] [Accepted: 06/07/2023] [Indexed: 06/28/2023]
Abstract
In this work, a comprehensive method for the simultaneous determination of 33 diverse persistent and mobile organic compounds (PMOCs) in human urine was developed by dilute-and-shoot (DS) followed by mixed-mode liquid chromatography coupled with tandem mass spectrometry (MMLC-MS/MS). In the sample preparation step, DS was chosen since it allowed the quantification of all targets in comparison to lyophilization. For the chromatographic separation, Acclaim Trinity P1 and P2 trimodal columns provided greater capacity for retaining PMOCs than reverse phase and hydrophilic interaction liquid chromatography. Therefore, DS was validated at 5 and 50 ng/mL in urine with both mixed mode columns at pH = 3 and 7. Regarding figures of merit, linear calibration curves (r2 > 0.999) built between instrumental quantification limits (mostly below 5 ng/mL) and 500 ng/mL were achieved. Despite only 60% of the targets were recovered at 5 ng/mL because of the dilution, all PMOCs were quantified at 50 ng/mL. Using surrogate correction, apparent recoveries in the 70-130% range were obtained for 91% of the targets. To analyse human urine samples, the Acclaim Trinity P1 column at pH = 3 and 7 was selected as a consensus between analytical coverage (i.e. 94% of the targets) and chromatographic runs. In a pooled urine sample, industrial chemicals (acrylamide and bisphenol S), biocides and their metabolites (2-methyl-4-isothiazolin-3-one, dimethyl phosphate, 6-chloropyridine-3-carboxylic acid, and ammonium glufosinate) and an artificial sweetener (aspartame) were determined at ng/mL levels. The outcomes of this work showed that humans are also exposed to PMOCs due to their persistence and mobility, and therefore, further human risk assessment is needed.
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Affiliation(s)
- Mikel Musatadi
- Department of Analytical Chemistry, University of the Basque Country (UPV/EHU), Leioa, Basque Country 48940, Spain; Research Centre for Experimental Marine Biology and Biotechnology, University of the Basque Country (UPV/EHU), Plentzia, Basque Country 48620, Spain.
| | - Jon Zumalabe
- Department of Analytical Chemistry, University of the Basque Country (UPV/EHU), Leioa, Basque Country 48940, Spain
| | - Leire Mijangos
- Department of Analytical Chemistry, University of the Basque Country (UPV/EHU), Leioa, Basque Country 48940, Spain; Research Centre for Experimental Marine Biology and Biotechnology, University of the Basque Country (UPV/EHU), Plentzia, Basque Country 48620, Spain
| | - Ailette Prieto
- Department of Analytical Chemistry, University of the Basque Country (UPV/EHU), Leioa, Basque Country 48940, Spain; Research Centre for Experimental Marine Biology and Biotechnology, University of the Basque Country (UPV/EHU), Plentzia, Basque Country 48620, Spain
| | - Maitane Olivares
- Department of Analytical Chemistry, University of the Basque Country (UPV/EHU), Leioa, Basque Country 48940, Spain; Research Centre for Experimental Marine Biology and Biotechnology, University of the Basque Country (UPV/EHU), Plentzia, Basque Country 48620, Spain
| | - Olatz Zuloaga
- Department of Analytical Chemistry, University of the Basque Country (UPV/EHU), Leioa, Basque Country 48940, Spain; Research Centre for Experimental Marine Biology and Biotechnology, University of the Basque Country (UPV/EHU), Plentzia, Basque Country 48620, Spain
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Pekmezci H, Basaran B. Dietary Heat-Treatment Contaminants Exposure and Cancer: A Case Study from Turkey. Foods 2023; 12:2320. [PMID: 37372531 DOI: 10.3390/foods12122320] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Revised: 06/02/2023] [Accepted: 06/07/2023] [Indexed: 06/29/2023] Open
Abstract
In this study, the 10-year dietary habits of patients diagnosed with cancer (n = 1155) were retrospectively analyzed, and the relationships between dietary (red meat, white meat, fish meat, French fries, bread, instant coffee, ready-to-drink coffee, Turkish coffee, and black tea) heterocyclic amines, polycyclic aromatic hydrocarbons, acrylamide, and N-nitrosamine-based risk scores and cancer types were statistically evaluated. The foods with the highest and lowest mean dietary heat-treatment contaminant risk scores were red meat and ready-to-drink coffee, respectively. There were statistically significant differences in the dietary heat-treatment contamination risk scores based on the cancer patients' demographic characteristics (sex, age, smoking, and body mass index) (p < 0.05). According to the cancer types, the systems with the highest and lowest dietary heat-treatment contaminant risk scores were determined as other (brain, thyroid, lymphatic malignancies, skin, oro- and hypopharynx, and hematology) and the reproductive (breast, uterus, and ovary) system, respectively. The relationship between instant coffee consumption and respiratory system cancer types, the frequency of consumption of French fries and urinary system cancer types and the consumption of meat products and gastrointestinal system cancer types were determined. It is thought that this study contains important findings regarding the relationship between dietary habits and cancer and will be a good source for other studies to be conducted in this context.
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Affiliation(s)
- Hilal Pekmezci
- Department of Elderly Care, Health Care Services Vocational School, Recep Tayyip Erdogan University, Rize 53100, Türkiye
| | - Burhan Basaran
- Department of Nutrition and Dietetics, Faculty of Health, Recep Tayyip Erdogan University, Rize 53100, Türkiye
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