1
|
Lee MG, Han H, Ham SH, Lee S, Choi YJ, Hahn J. Reducing the production of acrylamide during the roasting of balloon flower roots in consumer appliances and industrial equipment. Food Sci Biotechnol 2023; 32:1029-1037. [PMID: 36747969 PMCID: PMC9891754 DOI: 10.1007/s10068-023-01242-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 12/08/2022] [Accepted: 12/21/2022] [Indexed: 02/04/2023] Open
Abstract
This study aimed to determine what conditions were needed to reduce the production of acrylamide when balloon flower roots [Platycodon grandiflorum (Jacq. A. DC.)] were heated. The conditions of temperature, time, and the type of equipment (i.e., consumer appliance or industrial equipment) were the important variables in the experiment. The official criterion for a recommended standard of acrylamide in tea product is less than 1000 µg/kg as determined by the Ministry of Food and Drug Safety in South Korea. A response surface methodology was used to determine whether the heated samples met the safety requirements. The most significant condition for consumer appliances was time and for industrial equipment was temperature. The optimal roasting time was 3.01 min with a consumer appliance and 4.18 min with industrial equipment at 110 ℃, a typical temperature in the field. The acrylamide content of the tested sample was significantly in agreement with the predicted amount (R 2 > 0.950). Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01242-z.
Collapse
Affiliation(s)
- Min Gyu Lee
- grid.31501.360000 0004 0470 5905Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
| | - Hyebin Han
- grid.31501.360000 0004 0470 5905Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
| | - Seung Hwan Ham
- grid.31501.360000 0004 0470 5905Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
| | - Suyoon Lee
- grid.31501.360000 0004 0470 5905Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
| | - Young Jin Choi
- grid.31501.360000 0004 0470 5905Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea ,grid.31501.360000 0004 0470 5905Center for Food and Bioconvergence, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea ,grid.31501.360000 0004 0470 5905Research Institute of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
| | - Jungwoo Hahn
- grid.31501.360000 0004 0470 5905K-BIO KIURI Center, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
| |
Collapse
|
2
|
Kutlu N, Pandiselvam R, Saka I, Kamiloglu A, Sahni P, Kothakota A. Impact of different microwave treatments on food texture. J Texture Stud 2022; 53:709-736. [PMID: 34580867 DOI: 10.1111/jtxs.12635] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 09/18/2021] [Accepted: 09/21/2021] [Indexed: 12/16/2022]
Abstract
Electromagnetic waves are frequently used for food processing with commercial or domestic type microwave ovens at present. Microwaves cause molecular movement by the migration of ionic particles or rotation of dipolar particles. Considering the potential applications of microwave technique in food industry, it is seen that microwaves have many advantages such as saving time, better final product quality (more taste, color, and nutritional value), and rapid heat generation. Although microwave treatment used for food processing with developing technologies have a positive effect in terms of time, energy, or nutrient value, it is also very important to what extent they affect the textural properties of the food that they apply to. For this purpose, in this study, it has been investigated that the effects of commonly used microwave treatments such as drying, heating, baking, cooking, thawing, toasting, blanching, frying, and sterilization on the textural properties of food. In addition, this study has also covered the challenges of microwave treatments and future work. In conclusion, microwave treatments cause energy saving due to a short processing time. Therefore, it can be said that it affects the textural properties positively. However, it is important that the microwave processing conditions used are chosen appropriately for each food material.
Collapse
Affiliation(s)
- Naciye Kutlu
- Department of Food Processing, Bayburt University, Aydintepe, Turkey
| | - Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala, India
| | - Irem Saka
- Department of Food Engineering, Ankara University, Ankara, Turkey
| | - Aybike Kamiloglu
- Department of Food Engineering, Bayburt University, Bayburt, Turkey
| | - Prashant Sahni
- Department of Food Science and Technology, IK Gujral Punjab Technical University, Jalandhar, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, India
| |
Collapse
|
3
|
Effects of sucrose and sodium chloride pretreatments on cassava and plantain chips fried in CLA-enriched soybean oil: an analysis of acrylamide content, microstructure, and other physical properties. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The purpose of this research was to evaluate the effect of soaking plantain and cassava chips in sucrose or sodium chloride (NaCl) on their physical properties and acrylamide content after frying in Conjugated Linoleic Acid (CLA)-enriched soybean oil. Plantain and cassava were cut into 1 mm thick slices and soaked for 20 min in a solution of 30% sucrose or 3% NaCl at 40 °C, separately. Soaking in sucrose and NaCl had no significant effect (p < 0.05) on water loss, porosity, hardness, or microstructure. The acrylamide content ranged from 634 to 3177 µg/kg. The use of CLA-enriched oil had no significant effect (p < 0.05) on the physical characteristics evaluated in this study. Frying reduced the CLA content in the chips from an initial 31.8% in the oil to 22.25 and 21.69% in plantain and cassava chips, respectively.
Collapse
|
4
|
Rayman Ergün A. The effects of electrical and ultrasonic pretreatments on the moisture, oil content, color, texture, sensory properties and energy consumption of microwave-fried zucchini slices. GRASAS Y ACEITES 2022. [DOI: 10.3989/gya.1126202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
In this study, the effects of a moderate electrical field application and two different blanching methods (conventional and ultrasound) on the frying (deep-frying in oil at 180 °C for 6 minutes and compared to the microwave (400W)) of zucchini slices were investigated. Microwave-fried samples presented a lower moisture content than deep fried ones. The moderate electrical field significantly reduced the oil content before the microwave frying. Greenness (–a*), which is important for the zucchini samples, was found at its best (-3.25) in the combination group of moderate electrical field pre-treated, ultrasound blanched, and microwave fried. Gumminess, cohesiveness, and fracturability of the zucchini slices decreased while chewiness, springiness, and resilience increased after microwave frying. The scores of the sensory test were higher for the ultrasonic blanching and microwave fried sample groups. Besides, these electrical methods were found more advantageous in terms of energy consumption.
Collapse
|
5
|
Bachir N, Haddarah A, Sepulcre F, Pujola M. Formation, Mitigation, and Detection of Acrylamide in Foods. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02239-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
6
|
Lee JS, Han JW, Jung M, Lee KW, Chung MS. Effects of Thawing and Frying Methods on the Formation of Acrylamide and Polycyclic Aromatic Hydrocarbons in Chicken Meat. Foods 2020; 9:E573. [PMID: 32375322 PMCID: PMC7278627 DOI: 10.3390/foods9050573] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 04/22/2020] [Accepted: 04/23/2020] [Indexed: 11/17/2022] Open
Abstract
Air frying is commonly used as a substitute for deep-fat frying. However, few studies have examined the effect of air frying on the formation of potential carcinogens in foodstuffs. This study aimed to investigate the formation of acrylamide and four types of polycyclic aromatic hydrocarbons (PAHs) in air-fried and deep-fat-fried chicken breasts, thighs, and wings thawed using different methods, i.e., by using a microwave or a refrigerator, or by water immersion. The acrylamide and PAHs were analyzed by high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) and gas chromatography-mass spectrometry (GC-MS), respectively. Deep-fat-fried chicken meat had higher acrylamide (n.d.-6.19 μg/kg) and total PAH (2.64-3.17 μg/kg) air-fried chicken meat (n.d.-3.49 μg/kg and 1.96-2.71 μg/kg). However, the thawing method did not significantly affect the formation of either acrylamide or PAHs. No significant differences in the acrylamide contents were observed among the chicken meat parts, however, the highest PAH contents were found in chicken wings. Thus, the results demonstrated that air frying could reduce the formation of acrylamide and PAHs in chicken meat in comparison with deep-fat frying.
Collapse
Affiliation(s)
- Jong-Sun Lee
- Department of Food Science and Technology, Chung-Ang University, 4726 Seodongdae-Ro, Daedeok-Myeon, Anseong-Si 17546, Korea; (J.-S.L.); (J.-W.H.)
| | - Ji-Won Han
- Department of Food Science and Technology, Chung-Ang University, 4726 Seodongdae-Ro, Daedeok-Myeon, Anseong-Si 17546, Korea; (J.-S.L.); (J.-W.H.)
| | - Munyhung Jung
- Department of Food and Biotechnology, Graduate School, Woosuk University, Samnye-eup, Wanju-gun 55338, Korea;
| | - Kwang-Won Lee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Anam-Dong, Sungbuk-Gu, Seoul 02841, Korea;
| | - Myung-Sub Chung
- Department of Food Science and Technology, Chung-Ang University, 4726 Seodongdae-Ro, Daedeok-Myeon, Anseong-Si 17546, Korea; (J.-S.L.); (J.-W.H.)
| |
Collapse
|
7
|
Arslan M, Xiaobo Z, Shi J, Rakha A, Hu X, Zareef M, Zhai X, Basheer S. Oil Uptake by Potato Chips or French Fries: A Review. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800058] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Muhammad Arslan
- Agricultural Product Processing and Storage Lab; School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu 212013 China
| | - Zou Xiaobo
- Agricultural Product Processing and Storage Lab; School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu 212013 China
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab; School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu 212013 China
| | - Allah Rakha
- National Institute of Food Science and Technology; University of Agriculture; Faisalabad 38000 Pakistan
| | - Xuetao Hu
- Agricultural Product Processing and Storage Lab; School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu 212013 China
| | - Muhammad Zareef
- Agricultural Product Processing and Storage Lab; School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu 212013 China
| | - Xiaodong Zhai
- Agricultural Product Processing and Storage Lab; School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu 212013 China
| | - Sajid Basheer
- Agricultural Product Processing and Storage Lab; School of Food and Biological Engineering; Jiangsu University; Zhenjiang Jiangsu 212013 China
| |
Collapse
|
8
|
Soncu ED, Kolsarici N. Microwave thawing and green tea extract efficiency for the formation of acrylamide throughout the production process of chicken burgers and chicken nuggets. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1790-1797. [PMID: 27476498 DOI: 10.1002/jsfa.7976] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2016] [Revised: 06/29/2016] [Accepted: 07/26/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Initially, we measured the acrylamide (AA) levels of chicken burgers (CBs) and chicken nuggets (CNs) purchased from fast food restaurants. After the determination of AA in these products, we aimed to investigate whether the use of green tea extract in the covering material, and microwave thawing before frying, mitigated the formation of AA in CBs and CNs during the production process. RESULTS According to our study, AA concentrations of CBs and CNs purchased from fast food restaurants were in the range of 13.43-118.97 and 32.92-134.90 ng g-1 coating, respectively. In our experiment, AA levels varied between 19.61 and 40.08 ng g-1 coating for CBs and 7.92-49.60 ng g-1 coating for CNs. Green tea extract reduced the AA formation in CBs and CNs at the pan frying and steam oven cooking heat treatment steps (P < 0.05). However, microwave thawing did not affect AA level of CBs and CNs. CONCLUSION When the AA levels of commercial CBs and CNs are compared with those produced in our experiment, the use of green tea extract could be a novel, easy and practical application for fast food producers to minimise AA levels in the first two steps of the production without changes to the sensory properties of the final products. © 2016 Society of Chemical Industry.
Collapse
Affiliation(s)
- Eda Demirok Soncu
- Ankara University, Faculty of Engineering, Department of Food Engineering, 06110, Ankara, Turkey
| | - Nuray Kolsarici
- Ankara University, Faculty of Engineering, Department of Food Engineering, 06110, Ankara, Turkey
| |
Collapse
|
9
|
Kiralan SS, Erdogdu F, Tekin A. Reducing polycyclic aromatic hydrocarbons (PAHs) formation in olive pomace oil using microwave pre-heating of olive pomace. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600241] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
| | - Ferruh Erdogdu
- Department of Food Engineering; Ankara University; Ankara Turkey
| | - Aziz Tekin
- Department of Food Engineering; Ankara University; Ankara Turkey
| |
Collapse
|
10
|
Determination of Acrylamide Content in Refined Wheat Starch (RWS) Based on Dielectric Property (DP) During Deep-Frying Process. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-015-0289-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
11
|
Abboudi M, AL-Bachir M, Koudsi Y, Jouhara H. Combined Effects of Gamma Irradiation and Blanching Process on Acrylamide Content in Fried Potato Strips. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.968790] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
12
|
Sansano M, Juan-Borrás M, Escriche I, Andrés A, Heredia A. Effect of Pretreatments and Air-Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes. J Food Sci 2015; 80:T1120-8. [DOI: 10.1111/1750-3841.12843] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2014] [Accepted: 02/07/2015] [Indexed: 11/28/2022]
Affiliation(s)
- M. Sansano
- Inst. of Food Engineering for Development; Univ. Politècnica de València; P.O. Box 46022 Valencia Spain
| | - M. Juan-Borrás
- Inst. of Food Engineering for Development; Univ. Politècnica de València; P.O. Box 46022 Valencia Spain
| | - I. Escriche
- Inst. of Food Engineering for Development; Univ. Politècnica de València; P.O. Box 46022 Valencia Spain
| | - A. Andrés
- Inst. of Food Engineering for Development; Univ. Politècnica de València; P.O. Box 46022 Valencia Spain
| | - A. Heredia
- Inst. of Food Engineering for Development; Univ. Politècnica de València; P.O. Box 46022 Valencia Spain
| |
Collapse
|
13
|
Li J, Han W, Xu J, Xiong S, Zhao S. Comparison of morphological changes and in vitro starch digestibility of rice cooked by microwave and conductive heating. STARCH-STARKE 2014. [DOI: 10.1002/star.201300208] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Jiangtao Li
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan P. R. China
| | - Wenfang Han
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan P. R. China
| | - Jindong Xu
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan P. R. China
| | - Shanbai Xiong
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan P. R. China
| | - Siming Zhao
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan P. R. China
| |
Collapse
|
14
|
Yuan Y, Huanjie Z, Yutian M, Hong Z. Study on the methods for reducing the acrylamide content in potato slices after microwaving and frying processes. RSC Adv 2014. [DOI: 10.1039/c3ra44151b] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
|
15
|
Sanny M, Jinap S, Bakker E, van Boekel M, Luning P. Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments? Food Chem 2012; 135:2012-20. [DOI: 10.1016/j.foodchem.2012.06.052] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2012] [Revised: 06/06/2012] [Accepted: 06/14/2012] [Indexed: 11/15/2022]
|
16
|
Sanny M, Jinap S, Bakker E, van Boekel M, Luning P. Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: An observational study. Food Chem 2012; 132:134-43. [DOI: 10.1016/j.foodchem.2011.10.044] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2011] [Revised: 08/26/2011] [Accepted: 10/12/2011] [Indexed: 11/25/2022]
|
17
|
|