The Effect of Microwave Baking Conditions on the Quality of Biscuits and the Control of Thermal Processing Hazards in the Maillard Reaction

Dong, Lu; Qiu, Caiyi; Fan, Wei; Yu, Zhenting; Zhang, Yan; Wang, Shuo

doi:10.3389/fnut.2022.825365

Cited by 13 publications

(4 citation statements)

References 45 publications

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“…L* was significantly affected ( p = 0.0016) by AB level, causing higher brightness when AB increased. This influence was also revealed by other authors [ 23 , 35 ], also considering different elaborations of the CIELab color parameters: for example, the E-value [ 36 ] and the browning index (BI) [ 22 ], both dependent on the L* values. The a* coordinate showed a significant effect for TP ( p = 0.0238), giving a higher tendency to redness as temperature was increased.…”

Section: Resultssupporting

confidence: 66%

“…In particular, baking in ventilated mode promotes acrylamide formation, unlike baking in static mode [ 22 ]. Conversely, microwave baking has been studied for its capability to reduce thermal processing hazards and, consequently, acrylamide concentrations [ 23 ]. Vacuum-combined baking possesses these same capabilities and seems to be able to reduce acrylamide by about 30% in comparison with conventional baking [ 24 ].…”

Section: Introductionmentioning

confidence: 99%

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Mitigation of Acrylamide Content in Biscuits through Combined Physical and Chemical Strategies

Faro

Salerno

Montevecchi

et al. 2022

Foods

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Acrylamide in biscuits represents a major concern. This research work was aimed at modifying the current formulation of biscuits to reduce the acrylamide content while maintaining the chemical, physical, and sensory characteristics of the original product. A strategy based on the FoodDrinkEurope Acrylamide Toolbox was adopted. The content of the leavening agent ammonium bicarbonate, the baking temperature program, and the time duration of steam released during the baking process were the three factors evaluated through a factorial design of experiment. The partial replacement of ammonium bicarbonate (from 9.0 g to 1.5 g per 500 g of flour) with sodium bicarbonate (from 4.5 g to 12.48 g), lowering of the temperature in the central phase of the baking process (from 170 °C to 150 °C), and the release of steam for 3 min resulted in an 87.2% reduction in acrylamide concentration compared to biscuits of reference. CIELab color indices and aw were the parameters that showed the most significant correlation with acrylamide concentration in biscuits and could, therefore, become markers to predict the acrylamide content along production lines for an instant evaluation.

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Section: Resultssupporting

confidence: 66%

Section: Introductionmentioning

confidence: 99%

Mitigation of Acrylamide Content in Biscuits through Combined Physical and Chemical Strategies

Faro

Salerno

Montevecchi

et al. 2022

Foods

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show abstract

“…The extract samples purified and quantitated protocols of AM refer to our previous report ( 32 ). Briefly, the extract was purified through an Oasis MCX column and filtered through a 0.22 μm filter membrane for analyze.…”

Section: Methodsmentioning

confidence: 99%

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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“…As a result, various strategies have been investigated and applied to address this problem. They include the selection of raw materials, adjustment of processing parameters during food processing ( 14 ), and the addition of harmful substances inhibitors ( 15 ). Among these strategies, the use of natural compounds as MGO scavengers was considered the most applicable.…”

Section: Introductionmentioning

confidence: 99%

Formation and metabolism of 6-(1-acetol)-8-(1-acetol)-rutin in foods and in vivo, and their cytotoxicity

Chen

Liu²,

Zhou³

et al. 2022

Front. Nutr.

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Methylglyoxal (MGO) is a highly reactive precursor which forms advanced glycation end-products (AGEs) in vivo, which lead to metabolic syndrome and chronic diseases. It is also a precursor of various carcinogens, including acrylamide and methylimidazole, in thermally processed foods. Rutin could efficiently scavenge MGO by the formation of various adducts. However, the metabolism and safety concerns of the derived adducts were paid less attention to. In this study, the optical isomers of di-MGO adducts of rutin, namely 6-(1-acetol)-8-(1-acetol)-rutin, were identified in foods and in vivo. After oral administration of rutin (100 mg/kg BW), these compounds reached the maximum level of 15.80 μg/L in plasma at 15 min, and decreased sharply under the quantitative level in 30 min. They were detected only in trace levels in kidney and fecal samples, while their corresponding oxidized adducts with dione structures presented as the predominant adducts in kidney, heart, and brain tissues, as well as in urine and feces. These results indicated that the unoxidized rutin-MGO adducts formed immediately after rutin ingestion might easily underwent oxidation, and finally deposited in tissues and excreted from the body in the oxidized forms. The formation of 6-(1-acetol)-8-(1-acetol)-rutin significantly mitigated the cytotoxicity of MGO against human gastric epithelial (GES-1), human colon carcinoma (Caco-2), and human umbilical vein endothelial (HUVEC) cells, which indicated that rutin has the potential to be applied as a safe and effective MGO scavenger and detoxifier, and AGEs inhibitor.

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The Effect of Microwave Baking Conditions on the Quality of Biscuits and the Control of Thermal Processing Hazards in the Maillard Reaction

Cited by 13 publications

References 45 publications

Mitigation of Acrylamide Content in Biscuits through Combined Physical and Chemical Strategies

Mitigation of Acrylamide Content in Biscuits through Combined Physical and Chemical Strategies

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

Formation and metabolism of 6-(1-acetol)-8-(1-acetol)-rutin in foods and in vivo, and their cytotoxicity

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