A predictive model of acrylamide formation influenced by moisture content, lipid oxidation, and methylglyoxal in fried potato slices

Yuan, Yuan; Huanjie, Zhang; Deng, Jie; YuTian, Miao; Chen, Fang; Hu, Xiaosong

doi:10.1039/c3ra45622f

Cited by 7 publications

(8 citation statements)

References 36 publications

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“…Moisture content was certainly related to the formation of Maillard hazards ( 21 ). The moisture content of air fried French fries was decreased with the air firing temperature and time.…”

Section: Discussionmentioning

confidence: 99%

“…The reason of the correlation coefficient of αDCs was lower than AM and 5-HMF may be due to αDCs were the active intermediates of AM and 5-HMF, a certain of αDCs were consumed. The decrease of moisture content results in the increase in the activation energy of AM formation ( 21 ). This suggest that control the moisture content of foods can furtherly reduce the Maillard hazards formation.…”

Section: Discussionmentioning

confidence: 99%

“…Moisture content not only determines the crispiness and hardness of the products, but also relates to the formation of Maillard hazards. Yuan et al ( 21 ) reported the relationships between moisture content, lipid oxidation, and the production of AM and MGO, which suggested that extended frying and accelerated temperature led to reduced moisture content and intensified lipid oxidation. Considering the impacts of water on texture and the Maillard reaction, and that the latter plays a key role in color, there should be certain correlation between the physical (texture and color) and chemical (Maillard hazards) properties of the products.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Air Frying on French Fries: The Indication Role of Physicochemical Properties on the Formation of Maillard Hazards, and the Changes of Starch Digestibility

et al. 2022

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This study focused on the formation of Maillard hazards in air fried fries, highlighting the correlation between the resultant physical properties of the fries and the formation of Maillard hazards. In the meantime, the effects of air frying on the in vitro starch digestibility of fries were explored. Potato strips were fried at various temperatures (180–200°C) and time (12–24 min). Results indicated that the extent of browning, hardness, and the contents of Maillard hazards (acrylamide, 5-hydroxymethylfurfural, methylglyoxal, and glyoxal) all increased steadily with air frying temperature and time. Moisture content were negatively correlated (p < 0.001) with Maillard hazards content and physicochemical properties except for L* with the correlation coefficients range from −0.53 to 0.94, and positively correlated with L* value with correlation coefficient was 0.91, hence, reducing the Maillard hazard exposure while maintaining the desired product quality can be achieved by controlling the moisture content of the air fried French fries. Compared with deep frying (180°C−6 min), air frying decreased acrylamide and 5-hydroxymethylfurfural content with the maximum reduction rate were 47.31 and 57.04%, respectively. In addition, the in vitro digestion results suggested that air frying resulted in higher levels of slowly digestible starch (48.54–58.42%) and lower levels of resistant starch (20.08–29.34%) as compared to those from deep frying (45.59 ± 4.89 and 35.22 ± 0.65%, respectively), which might contribute to more balanced blood sugar levels after consumption. Based on the above results, it was concluded that air frying can reduce the formation of food hazards and was relatively healthier.

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“…Moisture content was certainly related to the formation of Maillard hazards ( 21 ). The moisture content of air fried French fries was decreased with the air firing temperature and time.…”

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Air Frying on French Fries: The Indication Role of Physicochemical Properties on the Formation of Maillard Hazards, and the Changes of Starch Digestibility

et al. 2022

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“…7 In vivo, αdicarbonyl compounds caused the formation of irreversibly modified protein tissue, and the accumulation of AGEs in the body leads to many diseases such as aging, atherosclerosis, diabetes, and Alzheimer's disease. 8 MGO and GO are generated during food processing, such as heating, 9 frying, 10 and baking, 11 or food storage at room temperature. 12 Due to the dietary exposure of α-dicarbonyl compounds and theirrelated health disorders, food scientists and pharmaceutical researchers have paid more attention to investigating scavengers of α-dicarbonyl compounds.…”

Section: ■ Introductionmentioning

confidence: 99%

Influence of Quercetin and Its Methylglyoxal Adducts on the Formation of α-Dicarbonyl Compounds in a Lysine/Glucose Model System

Liu

Xia

et al. 2017

J. Agric. Food Chem.

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Increasing evidence has identified α-dicarbonyl compounds, the reactive intermediates generated during Maillard reaction, as the potential factors to cause protein glycation and the development of chronic diseases. Therefore, there is an urgent need to decrease the levels of reactive dicarbonyl compounds in foods. In this study, we investigated the inhibitory effect of quercetin, a major dietary flavonoid, and its major mono- and di-MGO adducts on the formation of dicarbonyl compounds, such as methylglyoxal (MGO) and glyoxal (GO), in a lysine/glucose aqueous system, a model system to reflect the Maillard reaction in food process. Our result indicated that quercetin could efficiently inhibit the formation of MGO and GO in a time-dependent manner. Further mechanistic study was conducted by monitoring the formation of quercetin oxidation and conjugation products using LC-MS/MS. Quercetin MGO adducts, quercetin quinones, and the quinones of quercetin MGO adducts were detected in the system, indicating quercetin plays a dual role in inhibiting the formation of MGO and GO by scavenging free radicals generated in the system and trapping of MGO and GO to form MGO adducts. In addition, we prepared the mono- and di-MGO quercetin adducts and investigated their antioxidant activity and trapping capacity of MGO and GO. Our results indicated that both mono- and di-MGO quercetin adducts could scavenge the DPPH radical in a dose-dependent manner with >40% DPPH scavenged by the MGO adducts at 10 μM, and the di-MGO quercetin adduct could further trap MGO to generate tri-MGO adducts. Therefore, we demonstrate for the first time that quercetin MGO adducts retain the antioxidant activity and trapping capacity of reactive dicarbonyl species.

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“…2 The Panel on Contaminants in the Food Chain of the European Food Safety Authority (EFSA) has conducted a thorough review of AA risk in foods and found that the margins of exposure indicate a concern for neoplastic effects based on animal evidence, but the epidemiological associations have not demonstrated that AA is a human carcinogen. 3 There are food products such as dry coffee substitutes, coffee, potato crisps, fried potatoes, toast bread with important variation depending on 'darkness level' and origin that have AA concentrations at ppm levels.…”

Section: Introductionmentioning

confidence: 99%

Simple, selective and fast detection of acrylamide based on glutathione S-transferase

Bucur

Radu

2018

RSC Adv.

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Acrylamide (AA) is a toxic compound formed in thermally prepared foods by Maillard reaction. Besides foods, AA may be found in cosmetic products as an impurity of the widely-used non-toxic polyacrylamide. We present a novel, fast and selective detection method based on the amperometric monitoring of the coupling reaction between reduced glutathione (GSH) and AA catalyzed by glutathione S-transferase (GST) to produce an electrochemically inactive compound. We have used electrodes modified with cobalt-phthalocyanine to monitor the decrease of GHS concentration at +300 mV. Our system is simple, does not require supplementary substrates such as 1-chloro-2,4-dinitrobenzene (CDNB) nor have disadvantageous competitive kinetics characteristic to inhibition like signals. Using the optimum concentration of 100 mM GSH we have obtained a linear calibration graph from 7 to 50 mM AA and a limit of detection of 5 mM AA. The method is not affected by interfering compounds usually found in foods and was applied for real sample analysis.

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A predictive model of acrylamide formation influenced by moisture content, lipid oxidation, and methylglyoxal in fried potato slices

Cited by 7 publications

References 36 publications

Effects of Air Frying on French Fries: The Indication Role of Physicochemical Properties on the Formation of Maillard Hazards, and the Changes of Starch Digestibility

Effects of Air Frying on French Fries: The Indication Role of Physicochemical Properties on the Formation of Maillard Hazards, and the Changes of Starch Digestibility

Influence of Quercetin and Its Methylglyoxal Adducts on the Formation of α-Dicarbonyl Compounds in a Lysine/Glucose Model System

Simple, selective and fast detection of acrylamide based on glutathione S-transferase

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