1
|
Ye J, Fan H, Shi R, Song G, Wu X, Wang D, Xia B, Zhao Z, Zhao B, Liu X, Wang Y, Dai X. Dietary lipoic acid alleviates autism-like behavior induced by acrylamide in adolescent mice: the potential involvement of the gut-brain axis. Food Funct 2024; 15:3395-3410. [PMID: 38465655 DOI: 10.1039/d3fo05078e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2024]
Abstract
Consuming fried foods has been associated with an increased susceptibility to mental health disorders. Nevertheless, the impact of alpha-lipoic acid (α-LA, LA) on fried food-induced autism-like behavior remains unclear. This study aimed to explore how LA affects autism-related behavior and cognitive deficits caused by acrylamide in mice, a representative food hazard found in fried foods. This improvement was accomplished by enhanced synaptic plasticity, increased neurotrophin expression, elevated calcium-binding protein D28k, and restored serotonin. Additionally, LA substantially influenced the abundance of bacteria linked to autism and depression, simultaneously boosted short-chain fatty acid (SCFA) levels in fecal samples, and induced changes in serum amino acid concentrations. In summary, these findings suggested that exposure to acrylamide in adolescent mice could induce the development of social disorders in adulthood. LA showed promise as a nutritional intervention strategy to tackle emotional disorders during adolescence.
Collapse
Affiliation(s)
- Jin Ye
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China.
| | - Hua Fan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China.
| | - Renjie Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China.
| | - Ge Song
- BGI Institute of Applied Agriculture, BGI-Shenzhen, Shenzhen, China.
| | - Xiaoning Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China.
| | - Danna Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China.
| | - Bing Xia
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China.
| | - Zhenting Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China.
| | - Beita Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China.
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China.
| | - Yutang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China.
| | - Xiaoshuang Dai
- BGI Institute of Applied Agriculture, BGI-Shenzhen, Shenzhen, China.
| |
Collapse
|
2
|
Boukandoul S, Zaidi F, Santos CSP, Casal S. Moringa oleifera Oil Nutritional and Safety Impact on Deep-Fried Potatoes. Foods 2023; 12:4416. [PMID: 38137220 PMCID: PMC10743249 DOI: 10.3390/foods12244416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2023] [Revised: 11/27/2023] [Accepted: 12/06/2023] [Indexed: 12/24/2023] Open
Abstract
Aiming to understand the nutritional impact of Moringa oleifera oil (MOO) on the quality of fried potatoes as consumed, a frying study using intermittent frying at 180 °C was conducted over 5 days, with a total heating time of 15 h, against olive (OO) and sunflower (SFO) oils. Additionally, due to MOO's higher costs, a SFO/MOO blend (80/20 w/w) was tested. With similar fat incorporation and moisture contents, potato lipid composition revealed the impact of oil oxidation over the frying time, gradually decreasing the content of unsaturated fatty acids and antioxidants, including vitamin E, carotenoids and ascorbic acid, and increasing the incorporation of trans fatty acids (TFAs) and volatile aldehydes. When the potatoes fried at the ninth hour of heating are compared, MOO and OO were still able to protect potato ascorbic acid better than SFO, due to the low oxidative stress imposed by their fatty-acid composition. SFO, on the contrary, with linoleic acid as the main fatty acid, and despite its higher content of vitamin E, demonstrated higher oxidative stress and increased incorporation of alkenals and alkadienals. Acrylamide content was generally low, as were the trans fatty acids formed and incorporated with frying time, with MOO fried potatoes having lower amounts of all these process contaminants. Interestingly, the blend SFO/MOO (80/20 w/w) doubled the amount of vitamin E in fried potatoes when compared with SFO alone, increased the ascorbic acid protection and reduced by half the amounts of volatile aldehydes, indicative of an efficient reduction of the oxidative status of the SFO-fried potatoes, with benefits to the consumer from a health point of view.
Collapse
Affiliation(s)
- Silia Boukandoul
- Département des Sciences Alimentaires, Faculté des Sciences de la Natureet de la Vie, Université de Bejaia, Route Targa Ouzemour, Bejaia 06000, Algeria
- REQUIMTE/LAQV, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal (S.C.)
- Département de Biochimie-Microbiologie, Faculté des Sciences Biologiques et des Sciences Agronomiques, Université Mouloud Mammeri de Tizi-Ouzou, Tizi-Ouzou 15000, Algeria
| | - Farid Zaidi
- Département des Sciences Alimentaires, Faculté des Sciences de la Natureet de la Vie, Université de Bejaia, Route Targa Ouzemour, Bejaia 06000, Algeria
| | - Carla S. P. Santos
- REQUIMTE/LAQV, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal (S.C.)
| | - Susana Casal
- REQUIMTE/LAQV, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal (S.C.)
| |
Collapse
|
3
|
Mesías M, Gómez P, Olombrada E, Morales FJ. Formation of acrylamide during the roasting of chia seeds (Salvia hispanica L.). Food Chem 2023; 401:134169. [DOI: 10.1016/j.foodchem.2022.134169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 08/04/2022] [Accepted: 09/05/2022] [Indexed: 11/16/2022]
|
4
|
Development of fibrous casings based on sugarcane bagasse with natural antioxidant using rosemary and thyme extract in dried sausages. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01782-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
|
5
|
Sáez-Hernández R, Ruiz P, Mauri-Aucejo AR, Yusa V, Cervera M. Determination of acrylamide in toasts using digital image colorimetry by smartphone. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109163] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
6
|
Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries. Food Sci Biotechnol 2022; 31:1547-1558. [PMID: 36278139 PMCID: PMC9582065 DOI: 10.1007/s10068-022-01140-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 03/24/2022] [Accepted: 07/18/2022] [Indexed: 11/04/2022] Open
Abstract
AbstractThe starch extracted from avocado (Persea americana L. cv. Hass) seeds was characterized and used in the preparation of an edible coating to reduce the oil uptake and acrylamide content in French fries. Starch characterization was carried out using Differential Scanning Calorimetry, Fourier transform infrared spectrophotometry, gelatinization, and scanning electron microscopy. Uncoated (UFF) and coated (CFF) French fries were compared and evaluated for moisture, water activity (Aw), fat, color, firmness, acrylamide content, and sensorial analysis. The extracted starch presented a high crystalline structure and good stability to mechanical work and heat treatments. The CFF French fries showed significantly higher Aw, color parameter a*, but lower luminosity and acrylamide content than UFF samples. Similarly, the CFF samples tended to decrease the fat content, although without statistical differences. Avocado seed starch can be an economical and technically feasible alternative to the food industry as an effective coating to reduce acrylamide content in French fries.
Collapse
|
7
|
Liu C, Zhang R, Vorobiev E, Grimi N. Mitigation of Acrylamide in Potato Chips by Pre-drying and Pulsed Electric Field Treatment. Front Nutr 2022; 9:919634. [PMID: 35898715 PMCID: PMC9310039 DOI: 10.3389/fnut.2022.919634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Accepted: 06/06/2022] [Indexed: 11/24/2022] Open
Abstract
The object of this work was to study the effects of preliminary vacuum drying (VD), pulsed electric field (PEF) treatment, frying temperature on color, oil uptake, and acrylamide (AA) content in fried potato chips. The results of this study indicated that an increase of frying temperature from 120 to 180°C led to a decrease of frying time of around 70% for untreated and PEF pre-treated samples. The color value of L* and a* decreased with the increase of frying temperature, and those values of the sample pre-treated by PEF were significantly higher compared to those obtained from untreated samples. The PEF pre-treatment promoted the reduction of oil content of fried samples by up to 17.6, 14.2, and 16% compared with untreated samples at the frying temperatures of 120, 150, and 180°C, respectively. Higher efficiency was observed by applying the preliminary VD in the case of the frying temperature of 150°C. Furthermore, it was revealed that PEF pre-treatment and preliminary VD application lead to a synergetic effect on the reduction of AA content in potato chips. For example, with the initial moisture ratio of 0.5, pre-dried by VD and pre-treated by PEF, the AA content was noticeably decreased from 2,220 to 311 μg/kg compared to untreated and undehydrated samples at the frying temperature of 150°C. Our findings provide reference for a new pre-treatment to mitigate AA formation and to improve the quality of potato chips.
Collapse
Affiliation(s)
- Caiyun Liu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
- ESCOM, TIMR (Transformations Intégrées de la Matière Renouvelable), Centre de Recherche Royallieu, Université de Technologie de Compiègne, Compiègne, France
| | - Rui Zhang
- National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Eugene Vorobiev
- ESCOM, TIMR (Transformations Intégrées de la Matière Renouvelable), Centre de Recherche Royallieu, Université de Technologie de Compiègne, Compiègne, France
| | - Nabil Grimi
- ESCOM, TIMR (Transformations Intégrées de la Matière Renouvelable), Centre de Recherche Royallieu, Université de Technologie de Compiègne, Compiègne, France
| |
Collapse
|
8
|
Moro TDMA, Pereira APA, Lopes AS, Pastore GM, Clerici MTPS. Retention of bioactive compounds and bifidogenic activity of burdock roots subjected to different processes. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2021.100448] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
9
|
Aykas DP, Urtubia A, Wong K, Ren L, López-Lira C, Rodriguez-Saona LE. Screening of Acrylamide of Par-Fried Frozen French Fries Using Portable FT-IR Spectroscopy. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27041161. [PMID: 35208950 PMCID: PMC8879073 DOI: 10.3390/molecules27041161] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/19/2022] [Accepted: 02/05/2022] [Indexed: 11/18/2022]
Abstract
Current assays for acrylamide screening rely heavily on LC-MS/MS or GC-MS, techniques that are not suitable to support point of manufacturing verification because it can take several weeks to receive results from a laboratory. A portable sensor that can detect acrylamide levels in real-time would enable in-house testing to safeguard both the safety of the consumer and the economic security of the agricultural supplier. Our objective was to develop a rapid, accurate, and real-time screening technique to detect the acrylamide content in par-fried frozen French fries based on a portable infrared device. Par-fried French fries (n = 70) were manufactured at times ranging from 1 to 5.5 min at 180 °C to yield a wide range of acrylamide levels. Spectra of samples were collected using a portable FT-IR device operating from 4000 to 700 cm−1. Acrylamide was extracted using QuEChERS and quantified using uHPLC-MS/MS. Predictive algorithms were generated using partial least squares regression (PLSR). Acrylamide levels in French fries ranged from 52.0 to 812.8 µg/kg. The best performance of the prediction algorithms required transformation of the acrylamide levels using a logarithm function with models giving a coefficient of correlation (Rcv) of 0.93 and RPD as 3.8, which means the mid-IR model can be used for process control applications. Our data corroborate the potential of portable infrared devices for acrylamide screening of high-risk foods.
Collapse
Affiliation(s)
- Didem P. Aykas
- Department of Food Engineering, Faculty of Engineering, Adnan Menderes University, Aydin 09100, Turkey;
| | - Alejandra Urtubia
- Department of Food Science and Technology, The Ohio State University, 100 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210, USA; (A.U.); (K.W.); (L.R.); (C.L.-L.)
- Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Av. España 1680, Valparaíso 2390123, Chile
| | - Kevin Wong
- Department of Food Science and Technology, The Ohio State University, 100 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210, USA; (A.U.); (K.W.); (L.R.); (C.L.-L.)
| | - Luju Ren
- Department of Food Science and Technology, The Ohio State University, 100 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210, USA; (A.U.); (K.W.); (L.R.); (C.L.-L.)
| | - Claudia López-Lira
- Department of Food Science and Technology, The Ohio State University, 100 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210, USA; (A.U.); (K.W.); (L.R.); (C.L.-L.)
| | - Luis E. Rodriguez-Saona
- Department of Food Science and Technology, The Ohio State University, 100 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210, USA; (A.U.); (K.W.); (L.R.); (C.L.-L.)
- Correspondence: ; Tel.: +1-614-2923339; Fax: +1-614-2920218
| |
Collapse
|
10
|
Zhao X, Zhang D, Liu J, Zhang T. Physicochemical and sensory properties of egg curd as affected by raw materials and lecithin. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15783] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiaorui Zhao
- Jilin Provincial Key Laboratory of Nutrition and Functional Food & College of Food Science and Engineering Jilin University Changchun China
| | - Deju Zhang
- Food and Nutritional Sciences School of Biological Sciences The University of Hong Kong Hong Kong Hong Kong
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food & College of Food Science and Engineering Jilin University Changchun China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food & College of Food Science and Engineering Jilin University Changchun China
| |
Collapse
|
11
|
Mesias M, Delgado-Andrade C, Holgado F, González-Mulero L, Morales FJ. Effect of consumer's decisions on acrylamide exposure during the preparation of French fries. Part 2: Color analysis. Food Chem Toxicol 2021; 154:112321. [PMID: 34111489 DOI: 10.1016/j.fct.2021.112321] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2021] [Revised: 05/10/2021] [Accepted: 06/02/2021] [Indexed: 10/21/2022]
Abstract
Two observational tests were designed to investigate the influence of consumer decisions during the preparation of French fries from fresh potatoes on acrylamide formation. In both tests, color was of paramount importance to volunteers with regards to the decision to stop the frying process. CIE-Lab* color parameters and visual color assessments of French fries were associated with general acrylamide content and its classification according to the EU benchmark levels (BL, 500 μg/kg). Binary logistic regression analysis revealed that color parameter a* was the main factor in determining the probability of acrylamide content being above BL, regardless of the culinary practices applied. A cut-off of 0.855 for a* produced the greatest sensitivity (81.1%) and specificity (99.9%) for classifying samples with acceptable BL of acrylamide content. An increase of one unit of a* more than quadruple the risk of acrylamide content not falling within BL. When no external color reference was provided, volunteers misclassified 33.6% of fries as having a golden color. Harmonized criteria based on a reference color chart that indicates a golden color are necessary for producing fries with reduced acrylamide contents and, in this way, limit the risk of exposure to acrylamide in domestic settings.
Collapse
Affiliation(s)
- Marta Mesias
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | | | - Francisca Holgado
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | | | - Francisco J Morales
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain.
| |
Collapse
|
12
|
Zhang J, Fan L. Effects of preliminary treatment by ultrasonic and convective air drying on the properties and oil absorption of potato chips. ULTRASONICS SONOCHEMISTRY 2021; 74:105548. [PMID: 33892259 PMCID: PMC8091048 DOI: 10.1016/j.ultsonch.2021.105548] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 03/20/2021] [Accepted: 03/31/2021] [Indexed: 06/08/2023]
Abstract
The initial water content was closely related to the oil absorption and properties of fried food. The effects of convective air drying (D) and ultrasound combined convective air drying (UD) pretreatment on the properties and oil absorption of potato chips have been investigated. The oil contents were 48.48 ± 1.42% and 39.78 ± 3.08% for control samples (without D and UD pretreatment) and ultrasound treated samples (without D pretreatment). When the mass loss of samples was reached the proportion of quality to without drying samples quality 80%, 50%, and 20%, the oil contents of D pretreated samples decreased by 12.67%, 28.24% and 62.07%, respectively, and the oil contents of UD pretreated samples decreased by 7.42%, 24.10% and 51.76% (compared to the ultrasound pretreated samples ), respectively. By applying ultrasound before frying, more cracks and pores were exhibited of fried potato chips. After drying process, potato chips exhibited less disruption of cell structure and less deformation of cell irregular. The hardness of the D and UD pretreated potato chips increased with the extension of drying. The FTIR analysis stated the formation of amylose-lipid complexes. This research could contribute to providing evidence for the development and application of the pretreatment strategies.
Collapse
Affiliation(s)
- Jin Zhang
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
| |
Collapse
|
13
|
Zamani-Ghalehshahi A, Farzaneh P. Effect of hydrocolloid coatings (Basil seed gum, xanthan, and methyl cellulose) on the mass transfer kinetics and quality of fried potato strips. J Food Sci 2021; 86:1215-1227. [PMID: 33665855 DOI: 10.1111/1750-3841.15655] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2020] [Revised: 12/26/2020] [Accepted: 01/11/2021] [Indexed: 11/29/2022]
Abstract
In this research, the effect of different temperatures (160, 180, and 190 °C) and hydrocolloid coatings (Basil seed gum [BSG], xanthan gum [XG], methylcellulose [MC], BSG-XG, and BSG-MC mixtures) were investigated on the physicochemical properties (oil uptake, moisture loss, color, microscopic structure, activation energy, and texture), mass transfer kinetic of fried potato strips in deep-fat frying, and oil partitions using frying and postfrying cooling phase. An increase in frying time reduced the moisture content and hardness of potato strips; however, the oil content and color difference increased. The oil content in the coated samples had lower rates than that in the noncoated ones. The treated samples using BSG-xanthan mixture (50:50) and BSG had the lowest oil uptake at 0.13% and 0.14% Dry basis (d.b.), respectively. The maximum and minimum values of effective moisture diffusivity were measured in control and samples coated with BSG-XG and BSG, respectively. As frying temperature increased, the specific rate of oil uptake increased and the equilibrium oil content decreased. Overall, BSG-XG mixture-coated potato strips can be used as a promising product due to absorbing the lowest oil rate and being similar to the control in terms of organoleptic properties.
Collapse
Affiliation(s)
- Atefeh Zamani-Ghalehshahi
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Parisa Farzaneh
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| |
Collapse
|
14
|
Bin-Jumah M, Abdel-Fattah AFM, Saied EM, El-Seedi HR, Abdel-Daim MM. Acrylamide-induced peripheral neuropathy: manifestations, mechanisms, and potential treatment modalities. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:13031-13046. [PMID: 33484463 DOI: 10.1007/s11356-020-12287-6] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Accepted: 12/28/2020] [Indexed: 05/10/2023]
Abstract
Acrylamide is a chemical monomer; its polymer compounds are used in the manufacture of plastic, papers, adhesive tapes, dyes, and food packaging. Lately, scientists found that cooking (mainly roasting, baking, and frying) yields acrylamide. In addition to fried/baked potatoes, coffee and bakery products still contain substantial amounts of acrylamide. Acrylamide has toxic effects on different body systems include genitourinary, reproductive, nervous system, along with being a carcinogenic substance. The neurotoxicity of acrylamide includes central and peripheral neuropathy. In humans, the clinical manifestations include sensory or motor peripheral neuropathy, drowsiness, or cerebellar ataxia. Likewise, it presents with skeletal muscle weakness, hindlimb dysfunction, ataxia, and weight loss in animals. The suggested mechanisms for acrylamide neurotoxicity include direct inhibition of neurotransmission, cellular changes, inhibition of key cellular enzymes, and bonding of kinesin-based fast axonal transport. Moreover, it is suggested that acrylamide's molecular effect on SNARE core kinetics is carried out through the adduction of NSF and/or SNARE proteins. Lately, scientists showed disruption of focal adhesion kinase (FAK) and proline-rich tyrosine kinase 2 (Pyk2) cell signaling pathways in human differentiating neuroblastoma SH-SY5Y cells, exposed to acrylamide. Different treatment modalities have been revealed to shield against or hasten recovery from acrylamide-induced neuropathy in preclinical studies, including phytochemical, biological, and vitamin-based compounds. Still, additional studies are needed to elucidate the pathogenesis and to identify the best treatment modality.
Collapse
Affiliation(s)
- May Bin-Jumah
- Biology Department, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
| | | | - Essa M Saied
- Department of Chemistry, Faculty of Science, Suez Canal University, Ismailia, 41522, Egypt
| | - Hesham R El-Seedi
- Pharmacognosy Group, Department of Pharmaceutical Biosciences, BMC, Uppsala University, SE-751 23, Uppsala, Sweden
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, 212013, China
- Chemistry Department, Faculty of Science, Menoufia University, Shebin El-Kom, 32511, Egypt
| | - Mohamed M Abdel-Daim
- Pharmacology Department, Faculty of Veterinary Medicine, Suez Canal University, Ismailia, 41522, Egypt.
- Department of Zoology, College of Science, King Saud University, P.O. Box 2455, Riyadh, 11451, Saudi Arabia.
| |
Collapse
|
15
|
Chan YJ, Lu WC, Lin HY, Wu ZR, Liou CW, Li PH. Effect of Rice Protein Hydrolysates as an Egg Replacement on the Physicochemical Properties of Flaky Egg Rolls. Foods 2020; 9:foods9020245. [PMID: 32102391 PMCID: PMC7073627 DOI: 10.3390/foods9020245] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 02/18/2020] [Accepted: 02/18/2020] [Indexed: 11/16/2022] Open
Abstract
Eggs are linked to some health-related problems, for example, allergy, and religious restrictions, thus the food manufacturer is challenged to find egg replacements and include the physicochemical properties of egg in food. In this study, enzymatic hydrolysis of rice protein was used to produce rice protein hydrolysates (RPHs) for use as an egg replacement in flaky egg rolls. Formulations were control (A), rice protein isolate (B), RPH15 (C), RPH30 (D), and RPH60 (E), respectively. The protein content of formula E increased from 19.69 to 22.18 g/100 g, while carbohydrate and sugar content decreased to 64.12 and 12.26 g/100 g, respectively. Overall amino acid contents significantly increased as compared with formula A. The overall acceptability for sensory evaluation was higher with formula C. The color of the sample was highly affected by the protein-rich ingredients accounting to a Maillard reaction progression and causing a decrease in brightness (L*) and increase in redness (a*). RPHs successfully maintained the functional and physiochemical properties, along with flavor and texture, of flaky egg rolls and could be an egg replacement. These high-value RPHs produced by enzymatic hydrolysis could be beneficial for various applications, particularly food and related industries.
Collapse
Affiliation(s)
- Yung-Jia Chan
- College of Biotechnology and Bioresources, Da-Yeh University, No. 168 University Rd., Dacun, Chang-Hua 51591, Taiwan;
| | - Wen-Chien Lu
- Department of Food and Beverage Management, Chung-Jen Junior College of Nursing, Health Sciences and Management, No. 217, Hung-Mao-Pi, Chia-Yi City 60077, Taiwan;
| | - Hui-Yao Lin
- Fancy International Enterprise Co., LTD., No. 53, Taiping 6th St., Taiping Dist., Taichung City 41165, Taiwan;
| | - Zong-Ru Wu
- Department of Medicinal Botanical and Health Applications, Da-Yeh University, No.168, University Rd., Dacun, Changhua 51591, Taiwan; (Z.-R.W.); (C.-W.L.)
| | - Chen-Wei Liou
- Department of Medicinal Botanical and Health Applications, Da-Yeh University, No.168, University Rd., Dacun, Changhua 51591, Taiwan; (Z.-R.W.); (C.-W.L.)
| | - Po-Hsien Li
- Department of Medicinal Botanical and Health Applications, Da-Yeh University, No.168, University Rd., Dacun, Changhua 51591, Taiwan; (Z.-R.W.); (C.-W.L.)
- Correspondence: ; Tel.: +886-52-772-932-860; +886-92-87-67-532
| |
Collapse
|
16
|
Mesias M, Delgado-Andrade C, Holgado F, Morales FJ. Impact of the consumer cooking practices on acrylamide formation during the preparation of French fries in Spanish households. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 37:254-266. [PMID: 31810431 DOI: 10.1080/19440049.2019.1693637] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- M. Mesias
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - C. Delgado-Andrade
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - F. Holgado
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - F. J. Morales
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| |
Collapse
|
17
|
Tepe TK, Kadakal Ç. Temperature and slice size dependences of acrylamide in potato fries. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14270] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tolga Kağan Tepe
- Department of Food Engineering Faculty of Engineering University of Pamukkale Denizli Turkey
| | - Çetin Kadakal
- Department of Food Engineering Faculty of Engineering University of Pamukkale Denizli Turkey
| |
Collapse
|
18
|
Acrylamide determination in baked potatoes by HPLC–MS: effect of steam and correlation with colour indices. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03357-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
19
|
Effect of repeated frying on the physical characteristics, the formation of acrylamide and oil uptake of tortilla chips subjected to pre-drying treatment. Journal of Food Science and Technology 2019; 56:1708-1714. [PMID: 30996406 DOI: 10.1007/s13197-019-03594-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/11/2019] [Accepted: 01/18/2019] [Indexed: 10/27/2022]
Abstract
Even though snacks such as tortilla chips are gaining popularity, the high intake of these products may cause problems related to their fat and acrylamide content. In consequence, this study is aimed at evaluating the effect of pre-fry drying on the absorption of oil, physicochemical characteristics and formation of acrylamide in corn tortilla chips fried in ten batches. Pre-drying was carried out at 40 °C, 50 °C and 60 °C and two air velocities (1.0 m/s2 year 1.5 m/s2). Frying conditions were selected from pre-tests where the physicochemical variables of frying oils (palm olein and avocado oil) were measured. Acrylamide content was measured by GC-MS analyses. The results revealed that the type of oil did not show a significant effect on the physicochemical variables studied. Pre-dried chips showed a decrease in the final oil content of 41-58% (depending on the type of oil used) when compared to two brands of commercial chips. All the detected acrylamide concentrations on the samples were below the detection limit (20 μg/kg). According to our results, avocado oil may also be an option for producing corn tortilla chips.
Collapse
|
20
|
Performance of lentil and chickpea flour in deep-fried crust model (DFCM): oil barrier and crispy properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-018-9944-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
21
|
|
22
|
Effect of thickness on non-fried potato chips subjected to infrared radiation blanching and drying. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.05.030] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
23
|
Encapsulation of Cinnamon Essential Oil for Active Food Packaging Film with Synergistic Antimicrobial Activity. NANOMATERIALS 2018; 8:nano8080598. [PMID: 30082645 PMCID: PMC6116257 DOI: 10.3390/nano8080598] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/29/2018] [Revised: 08/02/2018] [Accepted: 08/03/2018] [Indexed: 11/16/2022]
Abstract
Porous adsorption, a less powerful adsorptive force than chemical bonds, is based on the physical adsorption of small molecules onto a solid surface that is capable of adsorbing gas or liquid molecules. Antimicrobial permutite composite (containing Ag+, Zn2+ and Ag+/Zn2+), starting from Linde Type A-permutite (LTA), was obtained in this research. The permutite samples were characterized by field emission scanning electron microscopy (FESEM), X-ray diffraction (XRD), colorimeter and nitrogen adsorption technique. Cinnamon essential oil (CEO) was encapsulated into Ag+/Zn2+-permutite. The FT-IR and differential scanning calorimetry (DSC) confirmed that no chemical bond existed between CEO and Ag+/Zn2+-permutite. The loading capacity of Ag+/Zn2+-permutite/CEO was 313.07 µL/g, and it had a sustained release effect. The Ag+/Zn2+-permutite/CEO showed stronger efficacy against Aspergillus niger and Penicillium sp. than Ag+/Zn2+-permutite. Ethyl cellulose pads modified by composite antimicrobial particles were applied in the preservation of Chinese bayberry. Compared to the control group, treatment with the Ag+/Zn2+-permutite/CEO antimicrobial pads resulted in a significantly lower decay incidence. In addition, the amount of migrated silver, zinc and aluminum from LTA was below the legal limit. These results confirmed that the ethyl cellulose pads modified by the Ag+/Zn2+-permutite/CEO provided an active packaging to control decay of fresh Chinese bayberry.
Collapse
|
24
|
Zhang Y, Kahl DHW, Bizimungu B, Lu ZX. Effects of blanching treatments on acrylamide, asparagine, reducing sugars and colour in potato chips. Journal of Food Science and Technology 2018; 55:4028-4041. [PMID: 30228401 DOI: 10.1007/s13197-018-3329-1] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/18/2018] [Accepted: 07/03/2018] [Indexed: 11/29/2022]
Abstract
This study aimed to determine the effect of combinations of blanching parameters, including blanching temperatures ranging from 65 to 85 °C and duration times ranging from 2 to 10 min, on reducing sugars, asparagine, acrylamide, and color levels of fried potato chips. Response surface methodology was used to develop response surface equations to estimate these effects. These latter were evaluated before and after a 3-month storage period of potato tubers at 10 °C. It was found that certain blanching parameters resulted in optimal maximum reductions of 64.2, 49.8, and 61.3% for reducing sugar, asparagine, and acrylamide, respectively. Analysis of variance (ANOVA) determined that blanching time had a more significant impact than blanching temperature. The blanching time that resulted in maximum reductions of asparagine, reducing sugars-and ultimately acrylamide-were in the range of 8.8-9.7 min at 68.7-75.0 °C. ANOVA also determined that after the 3-month storage period of potato tubers, variations in blanching time and temperature did not result in any significant differences in acrylamide formation in fried chips. Blanching consistently improved the appearance of the fried chip products, indicated by increases in L* value and decreases in a* values. The relationship between acrylamide formation and a* value was linear (R2 = 0.839), while the relationship between acrylamide formation and L* value was not (R2 = 0.375).
Collapse
Affiliation(s)
- Yachuan Zhang
- 1Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, 5403 - 1 Avenue South, Lethbridge, AB T1J 4B1 Canada
| | - Dieter H W Kahl
- 1Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, 5403 - 1 Avenue South, Lethbridge, AB T1J 4B1 Canada.,3Present Address: Summerland Research and Development Centre, AAFC, 4200 Highway 97, Summerland, BC V0H 1Z0 Canada
| | - Benoit Bizimungu
- Fredericton Research and Development Centre, Fredericton, NB E3B4Z7 Canada
| | - Zhen-Xiang Lu
- 1Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, 5403 - 1 Avenue South, Lethbridge, AB T1J 4B1 Canada
| |
Collapse
|
25
|
Jia B, Fan D, Yu L, Li J, Duan Z, Fan L. Oil Absorption of Potato Slices Pre-Dried by Three Kinds of Methods. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700382] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Bo Jia
- Institute of Food Research; Hezhou University; Guangxi 542899 China
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University; Wuxi 214122 China
| | - Daming Fan
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University; Wuxi 214122 China
| | - Lin Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University; Wuxi 214122 China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University; Wuxi 214122 China
| | - Zhenhua Duan
- Institute of Food Research; Hezhou University; Guangxi 542899 China
| | - Liuping Fan
- Institute of Food Research; Hezhou University; Guangxi 542899 China
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University; Wuxi 214122 China
| |
Collapse
|
26
|
Leiva-Valenzuela GA, Mariotti M, Mondragón G, Pedreschi F. Statistical pattern recognition classification with computer vision images for assessing the furan content of fried dough pieces. Food Chem 2018; 239:718-725. [DOI: 10.1016/j.foodchem.2017.06.095] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2016] [Revised: 06/12/2017] [Accepted: 06/17/2017] [Indexed: 11/30/2022]
|
27
|
Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips. Journal of Food Science and Technology 2017; 55:138-144. [PMID: 29358804 DOI: 10.1007/s13197-017-2866-3] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/07/2017] [Accepted: 09/08/2017] [Indexed: 10/18/2022]
Abstract
In this work the effects of pre-drying and frying time on colour, oil, texture and sensorial acceptability (overall liking) of potato chips were evaluated. Potato chips were pre-dried for 0, 10, 20 and 30 min at 60 °C and fried in soybean oil at 190 °C for 60, 70 and 80 s. The colour parameters (L*, a* and b*) increased or decreased depending on the pre-drying and frying time. Hardness increased as the pre-drying and frying time increased. On the other hand, the water initially removed by pre-drying decrease the gradient of mass transfer (water-oil). The oil content reduced to (about 21%) in pre-dried samples when compared to control sample. Finally, sensorial evaluation showed that samples without pre-drying and/or fried for very short or very long times had low acceptance levels. The pre-drying and frying times influenced the colour, texture, water and oil content, and resulted into fried potato chips with better acceptance scores.
Collapse
|
28
|
Capar T, Yalcin H. Effects of pre-drying on the quality of frying oil and potato slices. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2017. [DOI: 10.3920/qas2015.0691] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- T.D. Capar
- Department of Food Engineering, Erciyes University, 38039 Kayseri, Turkey
| | - H. Yalcin
- Department of Food Engineering, Erciyes University, 38039 Kayseri, Turkey
| |
Collapse
|
29
|
Palermo M, Gökmen V, De Meulenaer B, Ciesarová Z, Zhang Y, Pedreschi F, Fogliano V. Acrylamide mitigation strategies: critical appraisal of the FoodDrinkEurope toolbox. Food Funct 2016; 7:2516-25. [DOI: 10.1039/c5fo00655d] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Not all the strategies proposed in FoodDrinkEurope toolbox have equal value in terms of efficacy and cost/benefit ratio.
Collapse
Affiliation(s)
- M. Palermo
- Department of Food Science
- University of Naples Federico II
- I-80055 Portici
- Italy
| | - V. Gökmen
- Department of Food Engineering
- Hacettepe University
- 06800 Beytepe
- Turkey
| | - B. De Meulenaer
- NutriFOODchem group
- Department of Food Safety and Food Quality (member of Food2Know)
- Ghent University
- B-9000 Gent
- Belgium
| | - Z. Ciesarová
- Food Research Institute
- NPPC National Agricultural and Food Centre
- 824 75 Bratislava
- Slovakia
| | - Y. Zhang
- Department of Food Science and Nutrition
- School of Biosystems Engineering and Food Science
- Zhejiang University
- Hangzhou
- PR China
| | - F. Pedreschi
- Department of Chemical and Bioprocess Engineering
- Pontificia Universidad Católica de Chile
- Santiago
- Chile
| | - V. Fogliano
- Food Quality & Design Group
- Wageningen University
- 6700 EV Wageningen
- The Netherlands
| |
Collapse
|
30
|
Hu Q, Xu X, Fu Y, Li Y. Rapid methods for detecting acrylamide in thermally processed foods: A review. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.03.021] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
31
|
Affiliation(s)
- Rosana G. Moreira
- Department of Biological & Agricultural Engineering; Texas A&M University; College Station TX USA
| |
Collapse
|
32
|
Salazar R, Arámbula-Villa G, Luna-Bárcenas G, Figueroa-Cárdenas J, Azuara E, Vázquez-Landaverde P. Effect of added calcium hydroxide during corn nixtamalization on acrylamide content in tortilla chips. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.10.046] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
33
|
Amiryousefi MR, Mohebbi M, Khodaiyan F. Applying an intelligent model and sensitivity analysis to inspect mass transfer kinetics, shrinkage and crust color changes of deep-fat fried ostrich meat cubes. Meat Sci 2014; 96:172-8. [DOI: 10.1016/j.meatsci.2013.06.018] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2012] [Revised: 05/23/2013] [Accepted: 06/10/2013] [Indexed: 11/30/2022]
|
34
|
Lepidium perfoliatum seed gum: A new source of carbohydrate to make a biodegradable film. Carbohydr Polym 2014; 101:349-58. [DOI: 10.1016/j.carbpol.2013.09.072] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2013] [Revised: 08/31/2013] [Accepted: 09/19/2013] [Indexed: 11/20/2022]
|
35
|
Razavizadegan Jahromi SH, Karimi M, Tabatabaee Yazdi F, Mortazavi SA. Response Surface Optimization of Barbari Bread-Making Process Variables: Interrelationship of Texture, Image and Organoleptic Characteristics; Using Image Analysis for Quality and Shelf Life Prediction. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12123] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Mehdi Karimi
- Khorasan Agricultural and Natural Resources Centre; Mashhad Iran
| | - Farideh Tabatabaee Yazdi
- Department of Food Science and Technology; Ferdowsi University of Mashhad; 91775-1163 Mashhad Iran
| | - Seyed Ali Mortazavi
- Department of Food Science and Technology; Ferdowsi University of Mashhad; 91775-1163 Mashhad Iran
| |
Collapse
|
36
|
Farroni A, Buera MDP. Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production. Food Chem 2012; 135:1685-91. [DOI: 10.1016/j.foodchem.2012.05.114] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2012] [Revised: 05/02/2012] [Accepted: 05/28/2012] [Indexed: 01/02/2023]
|
37
|
Mariotti M, Granby K, Fromberg A, Risum J, Agosin E, Pedreschi F. Furan occurrence in starchy food model systems processed at high temperatures: effect of ascorbic acid and heating conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:10162-10169. [PMID: 22985355 DOI: 10.1021/jf3022699] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Furan, a potential carcinogen, has been detected in highly consumed starchy foods, such as bread and snacks; however, research on furan generation in these food matrixes has not been undertaken, thus far. The present study explored the effect of ascorbic acid addition and cooking methods (frying and baking) over furan occurrence and its relation with the non-enzymatic browning in a wheat flour starchy food model system. Results showed that furan generation significantly increased in the presence of ascorbic acid after 7 min of heating (p < 0.05). The strongest effect was observed for baked products. Additionally, the furan content in fried products increased with the increase of the oil uptake levels. As for Maillard reactions, in general, the furan level in all samples linearly correlated with their degree of non-enzymatic browning, represented by L* and a* color parameters (e.g., wheat flour baked samples showed a R(2) of 0.88 and 0.87 for L* and a*, respectively), when the sample moisture content decreased during heating.
Collapse
Affiliation(s)
- María Mariotti
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile (PUC) , Box 306, 6904411 Santiago, Chile
| | | | | | | | | | | |
Collapse
|
38
|
Mohebbi M, Hasanpour N, Ansarifar E, Amiryousefi MR. Physicochemical Properties of Bell Pepper and Kinetics of Its Color Change Influenced by Aloe vera
and Gum Tragacanth Coatings during Storage at Different Temperatures. J FOOD PROCESS PRES 2012. [DOI: 10.1111/jfpp.12018] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mohebbat Mohebbi
- Department of Food Science and Technology; Ferdowsi University of Mashhad; Azadi Square Mashhad Khorasan Razavi 8796801 Iran
| | - Nasim Hasanpour
- Department of Food Science and Technology; Ferdowsi University of Mashhad; Azadi Square Mashhad Khorasan Razavi 8796801 Iran
| | - Elham Ansarifar
- Department of Food Science and Technology; Ferdowsi University of Mashhad; Azadi Square Mashhad Khorasan Razavi 8796801 Iran
| | - Mohammad Reza Amiryousefi
- Department of Food Science and Technology; Ferdowsi University of Mashhad; Azadi Square Mashhad Khorasan Razavi 8796801 Iran
| |
Collapse
|
39
|
Medeiros Vinci R, Mestdagh F, De Meulenaer B. Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.08.001] [Citation(s) in RCA: 167] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
40
|
Sedghi M, Golian A, Soleimani-Roodi P, Ahmadi A, Aami-Azghadi M. Relationship between color and tannin content in sorghum grain: application of image analysis and artificial neural network. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2012. [DOI: 10.1590/s1516-635x2012000100010] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- M Sedghi
- Ferdowsi University of Mashhad, Iran
| | - A Golian
- Ferdowsi University of Mashhad, Iran
| | | | - A Ahmadi
- Ferdowsi University of Mashhad, Iran
| | | |
Collapse
|
41
|
Suitability of Aloe Vera and Gum Tragacanth as Edible Coatings for Extending the Shelf Life of Button Mushroom. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0709-1] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
|
42
|
Mohebbi M, Amiryousefi MR, Hasanpour N, Ansarifar E. Employing an intelligence model and sensitivity analysis to investigate some physicochemical properties of coated bell pepper during storage. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02839.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
43
|
|
44
|
Quevedo R, Jaramillo M, Díaz O, Pedreschi F, Aguilera JM. Quantification of enzymatic browning in apple slices applying the fractal texture Fourier image. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2009.05.007] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
45
|
Scher CF, de Oliveira Rios A, Noreña CPZ. Hot air drying of yacon (Smallanthus sonchifolius) and its effect on sugar concentrations. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.02056.x] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
46
|
Quevedo R, Díaz O, Ronceros B, Pedreschi F, Aguilera JM. Description of the kinetic enzymatic browning in banana (Musa cavendish) slices using non-uniform color information from digital images. Food Res Int 2009. [DOI: 10.1016/j.foodres.2009.04.004] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
47
|
Quantification of enzymatic browning kinetics in pear slices using non-homogenous L∗ color information from digital images. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2009.03.011] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
48
|
Zhang Y, Ren Y, Zhang Y. New Research Developments on Acrylamide: Analytical Chemistry, Formation Mechanism, and Mitigation Recipes. Chem Rev 2009; 109:4375-97. [DOI: 10.1021/cr800318s] [Citation(s) in RCA: 94] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yu Zhang
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China, and Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
| | - Yiping Ren
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China, and Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
| | - Ying Zhang
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China, and Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
| |
Collapse
|
49
|
Application of Image Analysis and Artificial Neural Network to Predict Mass Transfer Kinetics and Color Changes of Osmotically Dehydrated Kiwifruit. FOOD BIOPROCESS TECH 2009. [DOI: 10.1007/s11947-009-0222-y] [Citation(s) in RCA: 72] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
50
|
Arribas-Lorenzo G, Morales F. Dietary exposure to acrylamide from potato crisps to the Spanish population. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2009; 26:289-97. [DOI: 10.1080/02652030802477954] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|