Journal of Agricultural and Food Chemistry,
Год журнала:
2023,
Номер
71(48), С. 19066 - 19077
Опубликована: Ноя. 20, 2023
The
effect
of
cooking
on
the
contents
per-
and
polyfluoroalkyl
substances
(PFAS)
in
foods
has
been
widely
studied,
but
whether
cooking-induced
structural
chemical
modifications
affect
oral
bioaccessibility
PFAS
remains
largely
unknown.
In
this
study,
three
kinds
fishes
with
different
fat
were
selected,
during
treatment
(steaming
frying)
was
evaluated
using
vitro
gastrointestinal
simulation
gastric
lipase
addition.
results
showed
that
related
to
their
molecular
structures,
an
individual
varied
greatly,
ranging
from
26.0
108.1%.
Cooking
can
reduce
PFAS,
steaming
is
more
effective
than
oil-frying;
one
possible
reasons
for
result
trapped
protein
aggregates
after
heat
treatment.
Fish
lipids
oil
ingested
meals
exert
effects
which
may
be
state
lipid/oil
degree
unsaturation
fatty
acids.
Gastric
boosted
release
long-chain
digestion,
indicating
lipolysis
considerably
influences
hydrophobic
PFAS.
Estimated
weekly
intakes
recalibrated
data,
enabling
accurate
reliable
dietary
exposure
assessments.
