The effects of chloride and the antioxidant capacity of fried foods on 3-chloro-1,2-propanediol esters and glycidyl esters during long-term deep-frying

Huang, Zhaoxian; Xie, Dan; Cao, Zhenyu; Guo, Zengwang; Chen, Liang; Jiang, Lianzhou; Sui, Xiaonan; Wang, Zhongjiang

doi:10.1016/j.lwt.2021.111511

Cited by 11 publications

(9 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Antioxidants have shown to inhibit these radical intermediates inside the oil (Li et al, 2015). By adding antioxidants to the oil, the production of monoacylglycerol (MAG) and diacylglycerol (DAG) (precursors of 3‐MCPD esters) is reduced resulting in reduced levels of 3‐MCPD esters (Huang et al, 2021). Therefore, the addition of natural antioxidants such as mint and ginger as barriers to the formation of MAG and DAG and conversion of radical intermediates might have caused such reductions in the production of 3‐MCPD esters in olive oil.…”

Section: Resultsmentioning

confidence: 99%

“…During the oil storage, the intermediate compounds can convert into 3-MCPD esters (Huang et al, 2021). Therefore, to study the preventive effects of the dry extracts and the powders, 0.04 mg of mint and ginger extracts and powders were separately added to batches of 100 g refined olive oil and stored for 1 and 2 months and then filtered before the analysis.…”

Section: Experimental Designmentioning

confidence: 99%

“…According to Tohma et al (2017), the activities of natural antioxidants are generally comparable to those of synthetic ones. Due to their uses in domestic cooking and being safer, they are good alternatives to synthetic antioxidants (Huang et al, 2021).…”

Section: Effect Of Plant Type On the 3-mcpd Ester Levelmentioning

confidence: 99%

“…and diacylglycerol (DAG) (precursors of 3-MCPD esters) is reduced resulting in reduced levels of 3-MCPD esters (Huang et al, 2021).…”

Section: Effect Of Plant Type On the 3-mcpd Ester Levelmentioning

confidence: 99%

See 3 more Smart Citations

Effects of herb (mint, ginger, and cinnamon) addition on the formation of 3‐monochloropropanediol esters in the refined olive oil

Kamandloo

Rezaei

Aghakhani

2022

Food Processing Preservation

View full text Add to dashboard Cite

The inhibitory effects of using extracts and leaf powders from mint (Mentha spicata), ginger (Zingiber officinale), and cinnamon (Cinnamomum verum) were investigated on the formation of 3-monochloropropanediol esters (3-MCPD esters) in the refined olive oil at temperatures 100-200°C using Taguchi's experimental design. The initial concentration of 3-MCPD esters in the refined olive oil before the treatment was 0.33 mg/100 g of oil. The greatest reducing effect was found for mint powder (0.16 mg/100 g of oil). The inhibitory effects of extracts and powders were similar.Based on the Taguchi's approach for the analysis of the data, the best level for the extract and/or the powder of mint or ginger was 0.04 mg for 100 g refined olive oil.During the storage of refined olive oil for 1 and 2 months, mint and ginger as both dry extract and plant powder reduced the formation of 3-MCPD esters.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Experimental Designmentioning

confidence: 99%

Section: Effect Of Plant Type On the 3-mcpd Ester Levelmentioning

confidence: 99%

“…and diacylglycerol (DAG) (precursors of 3-MCPD esters) is reduced resulting in reduced levels of 3-MCPD esters (Huang et al, 2021).…”

Section: Effect Of Plant Type On the 3-mcpd Ester Levelmentioning

confidence: 99%

See 2 more Smart Citations

Effects of herb (mint, ginger, and cinnamon) addition on the formation of 3‐monochloropropanediol esters in the refined olive oil

Kamandloo

Rezaei

Aghakhani

2022

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…Minerals were added in youtiao formulations for the reduction of chemical toxin formation during the processing (Huang et al, 2021; Qiu & Liu, 2022). The addition of the cations (KCl, MgCl 2 , and CaCl 2 ) decreased the formation of acrylamide in youtiao by 10%–71%, though it increased the formation of 5‐hydroxymethylfurfural.…”

Section: Effect Of Optional Ingredients On Youtiao Qualitymentioning

confidence: 99%

Youtiao: Effect of ingredients and processing on quality attributes

Zhu

2023

Cereal Chem

View full text Add to dashboard Cite

Background and ObjectivesYoutiao (oil stick), a popular food product in East and Southeast Asia, is a deep‐fried stick of wheat flour dough. The basic ingredients include wheat flour, water, leavening agent, and frying oil. The ingredients are mixed to form a dough, which is proofed and shaped before deep‐frying. There have been variations in the quality of youtiao from the market as the production is upscaling toward the industrial level. Consumers demand healthier formulations of youtiao. A better understanding of property–quality relationships of youtiao components is essential to meet these demands. This mini‐review summarizes the sensory quality and flavor attributes of youtiao. The effects of basic and optional ingredients, chemical components, and processing on the quality of youtiao are presented. Quality evaluation of youtiao and the occurrence of chemical toxins are also described. The property–quality relationships of youtiao components are discussed. Future research directions on how to improve the youtiao quality are suggested.FindingsYoutiao contains a range of chemical toxins including polycyclic aromatic hydrocarbons, acrylamide, 5‐hydroxymethylfurfural, 3‐monochloropropane‐1,2‐diol fatty acid esters, and aluminum. The textural, sensory, and chemical properties of youtiao are affected by the interactions between basic ingredients, optional ingredients, and processing operations. Suitable wheat varieties and frying oils should be chosen to make youtiao with desirable sensory properties. Optional ingredients, such as starch‐based nonwheat flours, hydrocolloids, and antioxidants, showed potential to improve various aspects of youtiao quality. Frozen dough technology is promising for industrial‐scale production of youtiao.ConclusionsVariation in the quality of youtiao from different manufacturers is large. There are many research opportunities to improve the quality of youtiao.Significance and NoveltyYoutiao represents a typical model system of deep‐fried cereal foods, which are under‐studied as compared with other cereal and grain‐based foods. This review systematically analyzed different aspects of youtiao quality for the first time, and may stimulate further interest in the studies of fried cereal and grain‐based foods.

show abstract

3-MCPDE in Palm Oil Processing: Formation Factors, Transference to Food and Mitigation Approaches

Chew

Hamid²,

Silvamany³

et al. 2022

Sustainable Technologies for the Oil Palm Industry

View full text Add to dashboard Cite

The effects of chloride and the antioxidant capacity of fried foods on 3-chloro-1,2-propanediol esters and glycidyl esters during long-term deep-frying

Cited by 11 publications

References 37 publications

Effects of herb (mint, ginger, and cinnamon) addition on the formation of 3‐monochloropropanediol esters in the refined olive oil

Effects of herb (mint, ginger, and cinnamon) addition on the formation of 3‐monochloropropanediol esters in the refined olive oil

Youtiao: Effect of ingredients and processing on quality attributes

3-MCPDE in Palm Oil Processing: Formation Factors, Transference to Food and Mitigation Approaches

Contact Info

Product

Resources

About