An investigation of process contaminants’ formation during the deep frying of breadcrumbs using a bread coat model

Abstract

The formation of acrylamide, hydroxymethylfurfural (HMF) and furfural was investigated in a deep fried breadcrumb coat model resembling the coat batter of breaded foods. The influence of the composition of the breadcrumb and the frying conditions on the formation of these contaminants was evaluated. Six wheat-based flour formulations of breadcrumbs were deep fried in sunflower oil at temperatures between 170-200 °C and for frying times of 1-5 minutes. Results showed significant differences in the levels of contaminants according to the concentration of the potential precursors in the breadcrumbs. HMF was influenced by the sugar content in the breadcrumbs whereas levels of acrylamide were significantly correlated with the ratio between asparagine and reducing sugars. Acrylamide, HMF and furfural were directly related to the frying time and temperature. The composition of the breadcrumb and the compounds formed during frying contributed to the total antioxidant capacity of the fried samples. The bread coat model is a useful tool in the formulation of breaded foods since it allows the evaluation of the contribution of breadcrumbs in the formation of process contaminants after frying.

Antioxidants Bound to an Insoluble Food Matrix: Their Analysis, Regeneration Behavior, and Physiological Importance

“…Although the QUENCHER approach was introduced only 10 y ago, there now exist more than 100 research articles using this method to determine antioxidant capacity of foods, especially those containing large amounts of insoluble bound antioxidants (Serpen and others ; Serpen and others ; Açar and others ; Amigo‐Benavent and others ; Serpen and others ; Palombini and others ; Tufan and others ; Abderrahim and others ; Taş and Gökmen ; Mesías and others , b; Oh and others ; Szawara‐Nowak and others ). Table shows TAC of some foods determined by the QUENCHER procedure in comparison with classical methods (using extraction procedures).…”

Simultaneously Mitigation of Acrylamide, 5-Hydroxymethylfurfural, and Oil Content in Fried Dough Twist via Different Ingredients Combination and Infrared-Assisted Deep-Frying

“…Foods 2021, 10, x. https://doi.org/10.3390/xxxxx www.mdpi.com/journal/foods Nevertheless, the Maillard reaction can also promote the formation of potentially harmful Maillard reaction products (MRPs) such as acrylamide and 5-hydroxymethylfurfural (HMF) in foods [1,2,[7][8][9]. Acrylamide in food is mainly generated by the reaction of asparagine with reducing sugars (glucose and fructose) as precursors (Figure 1) [10].…”