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Campos D, Chirinos R, Huaraca-Espinoza P, Aguilar-Galvez A, García-Ríos D, Pedreschi F, Pedreschi R. Atmospheric immersion and vacuum impregnation of gallotannins and hydrolysed gallotannins from tara pods (Caesalpinia spinosa) mitigate acrylamide and enhances the antioxidant power in potato chips. Food Chem 2024; 436:137675. [PMID: 37832411 DOI: 10.1016/j.foodchem.2023.137675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 09/15/2023] [Accepted: 10/04/2023] [Indexed: 10/15/2023]
Abstract
This research aimed to evaluate atmospheric pressure immersion (API) and vacuum impregnation (VI) of non-hydrolyzed and hydrolyzed tara gallotannins (TE and THE) extracts and the purification process by leaching with ethyl acetate (TE-L and THE-L) and absorption chromatography on the acrylamide (AA) mitigation in potato chips. Better results were obtained with THE-L at hydrolysis degrees of 48.5 and 99.8 % and API with AA reduction of 57.9 and 61.7 %, respectively (p > 0.05), while with TE-L, AA reduction was 29.2 %. Instead, THE-L and TE-L with VI reduced AA by 70.3 and 66.4 %, respectively. In potato chips subjected to THE-L treatment, phenolic compounds and ABTS AC increased in 86.5-91.0 % and 71.0-103.2 %, respectively compared to the control. The main antioxidants were identified in the extracts and in potato chips. Tara gallotannins are an interesting alternative to mitigate AA formation and to enhance the antioxidant power of potato chips.
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Affiliation(s)
- David Campos
- Instituto de Biotecnología, Universidad Nacional Agraria La Molina, Av. La Molina, La Molina 12056, Lima, Peru.
| | - Rosana Chirinos
- Instituto de Biotecnología, Universidad Nacional Agraria La Molina, Av. La Molina, La Molina 12056, Lima, Peru
| | - Paola Huaraca-Espinoza
- Instituto de Biotecnología, Universidad Nacional Agraria La Molina, Av. La Molina, La Molina 12056, Lima, Peru
| | - Ana Aguilar-Galvez
- Instituto de Biotecnología, Universidad Nacional Agraria La Molina, Av. La Molina, La Molina 12056, Lima, Peru
| | - Diego García-Ríos
- Pontificia Universidad Católica de Valparaíso, Escuela de Agronomía, Calle San Francisco s/n, Casilla 4-D, La Palma, Chile
| | - Franco Pedreschi
- Departamento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile
| | - Romina Pedreschi
- Pontificia Universidad Católica de Valparaíso, Escuela de Agronomía, Calle San Francisco s/n, Casilla 4-D, La Palma, Chile; Millennium Institute Center for Genome Regulation, Santiago, Chile.
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Abedini AH, Vakili Saatloo N, Salimi M, Sadighara P, Alizadeh Sani M, Garcia-Oliviera P, Prieto MA, Kharazmi MS, Jafari SM. The role of additives on acrylamide formation in food products: a systematic review. Crit Rev Food Sci Nutr 2022; 64:2773-2793. [PMID: 36194060 DOI: 10.1080/10408398.2022.2126428] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Acrylamide (AA) is a toxic substance formed in many carbohydrate-rich food products, whose formation can be reduced by adding some additives. Furthermore, the type of food consumed determines the AA intake. According to the compiled information, the first route causing AA formation is the Maillard reaction. Some interventions, such as reducing AA precursors in raw materials, (i.e., asparagine), reducing sugars, or decreasing temperature and processing time can be applied to limit AA formation in food products. The L-asparaginase is more widely used in potato products. Also, coatings loaded with proteins, enzymes, and phenolic compounds are new techniques for reducing AA content. Enzymes have a reducing effect on AA formation by acting on asparagine; proteins by competing with amino acids to participate in Maillard, and phenolic compounds through their radical scavenging activity. On the other hand, some synthetic and natural additives increase the formation of AA. Due to the high exposure to AA and its toxic effects, it is essential to recognize suitable food additives to reduce the health risks for consumers. In this sense, this study focuses on different additives that are proven to be effective in the reduction or formation of AA in food products.
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Affiliation(s)
- Amir Hossein Abedini
- Students, Scientific Research Center (SSRC), Tehran University of Medical Sciences, Tehran, Iran
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Naiema Vakili Saatloo
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Mahla Salimi
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Parisa Sadighara
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Mahmood Alizadeh Sani
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Paula Garcia-Oliviera
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
| | - Miguel A Prieto
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
| | | | - Seid Mahdi Jafari
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
- Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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3
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Wang P, Sun G, Lu P, Liu Y, Zhu Y, Chen F. Mitigation effects of high methoxyl pectin on acrylamide formation in the Maillard model system. Food Chem 2022; 378:132095. [PMID: 35042107 DOI: 10.1016/j.foodchem.2022.132095] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 12/20/2021] [Accepted: 01/05/2022] [Indexed: 01/12/2023]
Abstract
Acrylamide (AA) is a potential carcinogen formed during the process of food heating. Pectin is natural food additive widely presented in fruits and vegetables. This study aimed at investigating the influence of the addition of high methoxyl apple pectin (esterification degree: 82.6%) on AA inhibition in the asparagine (Asn)/glucose (Glc) model system. Results showed that temperature (120-180 °C), pH value (6.0-7.2), pectin addition (0.2-1.0%, w/v), substrate concentration (0.01-0.5 M) and molar ratio of Asn/Glc (5:1-1:10) had significant influence on inhibition of pectin on AA formation. With adding 1.0% (w/v) pectin, the pH value, Glc consumption and Schiff base abundance declined in Asn/Glc model system. Moreover, heating treatment decreased the pH value, molecular weight, esterification degree and galacturonic acid content of pectin. Finally, the pectin degradation product was identified, which might compete with Glc for Asn in Maillard reaction, led to AA reduction. This study provided distinct evidence for controlling AA formation.
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Affiliation(s)
- Pengpu Wang
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing 100083, China
| | - Guoyu Sun
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing 100083, China
| | - Pei Lu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing 100083, China
| | - Yanbing Liu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing 100083, China
| | - Yuchen Zhu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing 100083, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing 100083, China.
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4
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Nan X, Nan S, Zeng X, Kang L, Liu X, Dai Y. Inhibition Kinetics and Mechanism of Glutathione and Quercetin on Acrylamide in the Low-Moisture Maillard Systems. J Food Prot 2021; 84:984-990. [PMID: 33232484 DOI: 10.4315/jfp-20-411] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Accepted: 11/24/2020] [Indexed: 01/15/2023]
Abstract
ABSTRACT The inhibition kinetics of glutathione (GSH) and quercetin on acrylamide (AA) formation in the low-moisture Maillard systems were investigated at 180°C. The inhibition rates in an equal-molar asparagine-glucose (Asn-Glc) system were higher than those in an asparagine-fructose (Asn-Fru) system, and the maximum inhibition rates for AA were 57.75% with 10-2 mol L-1 GSH and 51.38% with 10-1 mol L-1 quercetin. The Logistic-Index dynamic model and two consecutive simplified first-order kinetic models were well fitted to the changes of AA in the Asn-Glc system. The kinetics results suggested that the predominant inhibition effect of GSH on AA could be attributed to the competitive reaction between GSH and Asn for the consumption of Glc. The kinetic results and high-pressure liquid chromatography-tandem mass spectrometry analysis of the inhibitory effect of quercetin on AA indicated that quercetin might mitigate AA through the binding reaction of quercetin decomposition products and Maillard intermediate products. These experimental results provide theoretical data that may be useful to control the formation of AA during food thermal processing. HIGHLIGHTS
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Affiliation(s)
- Xiping Nan
- Jilin Academy of Agricultural Sciences, Changchun 130000, People's Republic of China
| | - Shuli Nan
- Changchun Medical College, Changchun 130031, People's Republic of China
| | - Xianpeng Zeng
- Jilin Academy of Agricultural Sciences, Changchun 130000, People's Republic of China
| | - Lining Kang
- Jilin Academy of Agricultural Sciences, Changchun 130000, People's Republic of China
| | - Xiangying Liu
- Jilin Academy of Agricultural Sciences, Changchun 130000, People's Republic of China
| | - Yonggang Dai
- Jilin Academy of Agricultural Sciences, Changchun 130000, People's Republic of China.,Changchun Medical College, Changchun 130031, People's Republic of China
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Rottmann E, Volkmann K, Fohrer J, Krings U, Berger RG. Phenylacrylic acids addition to potato and sweet potato showed no impact on acrylamide concentration via oxa-Michael-addition during frying. Curr Res Food Sci 2021; 4:262-269. [PMID: 33982009 PMCID: PMC8085776 DOI: 10.1016/j.crfs.2021.04.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 04/06/2021] [Accepted: 04/08/2021] [Indexed: 11/04/2022] Open
Abstract
Three phenolic acids, p-coumaric, ferulic and caffeic acid as well as cinnamic acid were added to raw potatoes and sweet potatoes before frying. A distinct mitigation of acrylamide was not detected. Fried samples were analysed for postulated adducts of a direct reaction between acrylamide and these phenolic acids using LC-MS. In a model system with pure compounds (phenylacrylic acid and acrylamide) heated on 10% hydrated silica gel one specific adduct (respective m/z for M + H+) was formed in each reaction. MS/MS-data suggested an oxa-Michael formation of 3-amino-3-oxopropyl-phenylacrylates, which was confirmed by de novo syntheses along an SN2 substitution of 3-chloropropanamide. Exemplarily, the structure of the ester was confirmed for p-coumaric acid by NMR-data. Standard addition revealed that 3-amino-(3-oxopropyl-phenyl)-acrylates occurred neither in fried potato nor in sweet potato, while a formation was shown in phenylacrylic acid plus acrylamide supplemented potatoes and sweet potatoes. Reaction pathways of phenylacrylic acids with acrylamide elucidated. Esterification of p-coumaric acid with 3-chloropropanamide. Identification of 3-amino-3-oxopropyl-3-(4-hydroxyphenyl)acrylate. Explanation of the low mitigation impact of phenylacrylic acids.
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Affiliation(s)
- Eric Rottmann
- Gottfried Wilhelm Leibniz Universität Hannover, Institut für Lebensmittelchemie, Callinstraße 5, 30167, Hannover, Germany
| | - Kristina Volkmann
- Gottfried Wilhelm Leibniz Universität Hannover, Institut für Lebensmittelchemie, Callinstraße 5, 30167, Hannover, Germany
| | - Jörg Fohrer
- Gottfried Wilhelm Leibniz Universität Hannover, Institut für Organische Chemie, Schneiderberg 1B, 30167, Hannover, Germany
| | - Ulrich Krings
- Gottfried Wilhelm Leibniz Universität Hannover, Institut für Lebensmittelchemie, Callinstraße 5, 30167, Hannover, Germany
| | - Ralf G Berger
- Gottfried Wilhelm Leibniz Universität Hannover, Institut für Lebensmittelchemie, Callinstraße 5, 30167, Hannover, Germany
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Pantalone S, Tonucci L, Cichelli A, Cerretani L, Gómez-Caravaca AM, d'Alessandro N. Acrylamide mitigation in processed potato derivatives by addition of natural phenols from olive chain by-products. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103682] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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7
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Sung WC, Chi MH, Chiou TY, Lin SH, Lee WJ. Influence of caramel and molasses addition on acrylamide and 5-hydroxylmethylfurfural formation and sensory characteristics of non-centrifugal cane sugar during manufacturing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4512-4520. [PMID: 32406103 DOI: 10.1002/jsfa.10492] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 04/17/2020] [Accepted: 05/14/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The aims of this study are to (i) evaluate the effects of color enhancers, caramel (C) and molasses (M), on acrylamide and 5-hydroxylmethylfurfural (HMF) formation in non-centrifugal cane sugar (NCS) and to (ii) perform nine-point hedonic scale and evaluation of sensory attributes, encompassing the appearance, flavor, texture and aftertaste, by 71 consumers on NCS, NCS_C, and NCS products made with a blend of molasses and sugar (NCS_MS) and steam processing (NCS_S). RESULTS With the addition of molasses and caramel at the maximum allowable level of 5 g kg-1 in sugarcane juice, significantly greater acrylamide or HMF did not accumulate in NCS_C and NCS_M during the thermal manufacturing process, while color values of NCS_C significantly changed (P < 0.05). The increases in acrylamide and HMF contents were influenced by pH because they were produced by the Maillard reaction. Hedonic responses showed that NCS_MS was rated with the highest score for overall acceptance, whereas NCS_S, with the lowest content of acrylamide, exhibited the lowest score for every attribute. In addition, the appearance acceptance score of NCS_C was significantly higher than that of NCS (P < 0.05). Significant differences were also found between NCS and NCS_C in the frequency of 9 of 16 items with which consumers selected to characterize the appearance in a check-all-that-apply questionnaire (P < 0.05). CONCLUSIONS The association between hedonic evaluations and sensory profiles in visual attributes of NCS_C indicated that caramel could be a promising addition in Maillard reaction-mitigated NCS products to improve consumer preferences through color strengthening without safety concerns. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Wen-Chieh Sung
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung, Taiwan
| | - Ming-Hsuan Chi
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan
| | - Tai-Ying Chiou
- School of Regional Innovation and Social Design Engineering, Kitami Institute of Technology, Kitami, Japan
| | - Shyh-Hsiang Lin
- Master Program in Food Safety, Taipei Medical University, Taipei, Taiwan
| | - Wei-Ju Lee
- Master Program in Food Safety, Taipei Medical University, Taipei, Taiwan
- School of Food Safety, Taipei Medical University, Taipei, Taiwan
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8
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Su CH, Pham TTT, Cheng HH. Aqueous enzymatic extraction of rosmarinic acid from Salvia officinalis: optimisation using response surface methodology. PHYTOCHEMICAL ANALYSIS : PCA 2020; 31:575-582. [PMID: 31997419 DOI: 10.1002/pca.2922] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2019] [Revised: 12/10/2019] [Accepted: 01/08/2020] [Indexed: 06/10/2023]
Abstract
INTRODUCTION Rosmarinic acid is a bioactive compound with various pharmaceutical effects and applications. OBJECTIVE This work developed a new approach for aqueous enzymatic extraction of rosmarinic acid from the leaves of Salvia officinalis. METHODS Different enzymes (proteases and cellulase) were evaluated for their extraction activity. Response surface methodology (RSM) was subsequently employed to optimise the extraction conditions. Thin layer chromatography was also used to identify rosmarinic acid in the extract of S. officinalis. RESULTS Among the tested enzymes, a Cellulase A and Protamex mixture (1:1, w/w) exhibited maximum effectiveness in the extraction. Through the use of RSM, the maximum rosmarinic acid content of 28.23 ± 0.41 mg/g was obtained with enzyme loading of 4.49%, water-to-sample ratio of 25.76 mL/g, temperature of 54.3°C, and extraction time of 2 h. CONCLUSION This study suggests that S. officinalis is a promising source of rosmarinic acid and aqueous enzymatic extraction is an efficient and ecofriendly method for extracting rosmarinic acid, with a short extraction time and without the contamination of a toxic solvent.
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Affiliation(s)
- Chia-Hung Su
- Graduate School of Biochemical Engineering, Ming Chi University of Technology, New Taipei City, Taiwan
| | - Thi Thanh Truc Pham
- Graduate School of Biochemical Engineering, Ming Chi University of Technology, New Taipei City, Taiwan
| | - Hsien-Hao Cheng
- Graduate School of Biochemical Engineering, Ming Chi University of Technology, New Taipei City, Taiwan
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Liu H, Li X, Yuan Y. Mitigation effect of sodium alginate on acrylamide formation in fried potato chips system based on response surface methodology. J Food Sci 2020; 85:2615-2621. [PMID: 32691421 DOI: 10.1111/1750-3841.15343] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Revised: 05/25/2020] [Accepted: 05/31/2020] [Indexed: 11/29/2022]
Abstract
Acrylamide is a known neurotoxin and probable carcinogen in humans. Researchers reported that foods rich in carbohydrates could generate high amounts of acrylamide at high temperatures. In recent years, hydrocolloids are applied to reduce acrylamide in thermally processed foods and the effect has been well proved. The present work was to investigate the effect of sodium alginate as the coating agent on acrylamide formation in fried potato chips by a Box-Behnken design. The optimized processing conditions were: sodium alginate at the concentration of 1.34%, frying time at 4.38 min, and frying temperature at 179 °C. The corresponding inhibition rate of acrylamide was 76.59%. Compared to the control group, the oil absorption of coating chips decreased significantly, whereas the addition of sodium alginate did not affect the quality of potato chips. Scanning electron microscope analysis revealed that coating with sodium alginate could effectively prevent oil uptake, which might contribute to acrylamide mitigation. Overall, sodium alginate significantly mitigated acrylamide formation in fried potato chips. PRACTICAL APPLICATION: Sodium alginate could significantly reduce acrylamide formation in fried potato chips systems. Sodium alginate may therefore be a new mitigation strategy for acrylamide formation in commercial fried foods without prejudice to main quality properties valued by consumers.
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Affiliation(s)
- Hui Liu
- College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Xuenan Li
- College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Yuan Yuan
- College of Food Science and Engineering, Jilin University, Changchun, 130062, China
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10
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Zokaei M, Kamankesh M, Abedi AS, Moosavi MH, Mohammadi A, Rezvani M, Shojaee-Aliabadi S, Khaneghah AM. Reduction in Acrylamide Formation in Potato Crisps: Application of Extract and Hydrocolloid-Based Coatings. J Food Prot 2020; 83:754-761. [PMID: 32294761 DOI: 10.4315/0362-028x.jfp-19-357] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Accepted: 12/23/2019] [Indexed: 11/11/2022]
Abstract
ABSTRACT Two different potato chip coatings-aqueous extracts including Zataria multiflora and Allium hirtifolium at concentrations of 1, 3, 5, and 7% and hydrocolloids individually or in combination-were used to decrease acrylamide content, and their effects on the characteristics of the product were then investigated. According to the results, the incorporation of hydrocolloids as the coating was more efficient in the reduction of acrylamide production than with the extracts. Also, the application of each extract and hydrocolloids individually can be considered a more efficient technique for acrylamide reduction than their mixture. In this regard, the economic aspects of the application of hydrocolloids in the coating of fried potato crisps can be evaluated. HIGHLIGHTS
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Affiliation(s)
- Maryam Zokaei
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, and
| | - Marzieh Kamankesh
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, and
| | - Abdol-Samad Abedi
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, and
| | - Motahareh Hashemi Moosavi
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, and
| | - Abdorreza Mohammadi
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, and.,Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mehdi Rezvani
- Faculty of Chemistry, Shahid Beheshti University, Tehran, Iran; and
| | - Saeedeh Shojaee-Aliabadi
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, and
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Caixa Postal: 6121, CEP: 13083-862, Campinas, São Paulo, Brazil (ORCID: https://orcid.org/0000-0001-5769-0004 [A.M.K.])
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11
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Effects of Hot-Water Extract from Vine Tea ( Ampelopsis g rossedentata) on Acrylamide Formation, Quality and Consumer Acceptability of Bread. Foods 2020; 9:foods9030373. [PMID: 32210179 PMCID: PMC7143921 DOI: 10.3390/foods9030373] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2020] [Revised: 03/20/2020] [Accepted: 03/20/2020] [Indexed: 02/06/2023] Open
Abstract
Acrylamide is a harmful substance that could be inhibited by natural products. Vine tea is an edible herb belonging to the Vitaceae family and has been approved by Chinese authorities as a new food ingredient in 2013. However, the effects of vine tea extract on acrylamide formation and bread quality are rarely investigated. In this study, the polyphenol composition of hot-water extract from vine tea was characterized by ultrahigh-performance liquid chromatography coupled with high-resolution mass spectrometry (UHPLC-ESI-HRMS/MS), and its effects on acrylamide formation, quality, and consumer acceptability of bread were investigated. Vine tea extract and its main polyphenol, dihydromyricetin, significantly inhibited the acrylamide formation in bread, especially the low dose of vine tea extract (1.25 g/kg), which decreased the acrylamide formation by 58.23%. The color and texture of bread were significantly affected by vine tea extract or dihydromyricetin, whereas the moisture content was not changed remarkably. Triangle and paired preference tests indicated that, although the aroma, appearance, and taste of the bread with vine tea extract significantly differ from those of the control bread, vine tea extract did not significantly affect the consumer acceptability. In conclusion, the addition of vine tea extract could be used to develop a new and healthy bread product with low acrylamide content.
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