Foods,
Год журнала:
2024,
Номер
13(24), С. 4091 - 4091
Опубликована: Дек. 17, 2024
Scallops,
an
economically
important
seafood,
are
popular
as
fried
snacks.
Vacuum
low-temperature
frying
creates
crispy,
healthier
foods
that
meet
consumer
demand
for
nutritious
snacks
with
excellent
texture.
However,
research
on
vacuum
shellfish
products
remains
limited.
This
study
aimed
to
optimize
the
process
developing
a
healthy,
crispy
snack
retains
original
shape
of
Yesso
scallop
(Patinopecten
yessoensis)
adductor
muscle
using
technology.
The
effects
various
methods
scallops
were
analyzed.
was
optimized
based
evaluations
physical,
chemical,
and
sensory
properties.
Frying
conditions
response
surface
methodology,
temperature
(X1:
90.1–109.9
°C)
time
(X2:
186–774
s)
variables.
Based
moisture
(5.6
±
0.1
g/100
g),
hardness
(1470
5.0
g/cm2),
chewiness
(7.6
0.2
points)
analyses,
99.9
°C
480
s
identified
optimal
conditions.
Validation
conducted
through
evaluation
by
30
trained
panelists.
Scallops
produced
under
these
exhibited
low
water
activity
(aw)
(0.46),
desirable
texture
(1428
palatability
(7.9
points),
high
protein
content
(45.6
g).
predicted
experimental
values
showed
strong
agreement,
validating
reliability
optimization
model.
Abstract
This
study
aims
to
compare
the
effects
of
various
coating
materials,
including
cherry
stem
powder
(C)
or
leek
(L),
Aloe
vera
(A),
glycerol
(G)
on
quality
parameters
potatoes
during
different
frying
methods
(air
frying,
conventional
oven
and
deep
oil
frying),
considering
factors
such
as
moisture
content,
texture,
uptake,
loss,
colour,
total
phenolic
content
(TPC),
lipid
oxidation,
sensory
analysis.
The
air-fried
CG
was
higher
compared
frying.
air
yields
a
firmer
texture
for
LG
LA
these
samples.
Additionally,
uncoated
exhibited
greater
hardness
than
CG,
CA,
samples
when
oven-fried.
method
had
no
notable
impact
surface
oil;
coated
absorbed
less
ones,
notably
in
Incorporating
into
coatings
significantly
increased
228.63
±
0.106
mg
GAE/100
g,
surpassing
that
containing
control,
which
measured
at
190.76
1.98
g.
Coatings
with
elevated
levels
TPC
(CA,
CG)
decreased
secondary
oxidation
fried
potato
1.275
0.021
MDA/kg,
18.5%
lower
control.
Cherry
powder-added
samples,
air-fried,
showed
promise
reducing
uptake
oxidation.
Foods,
Год журнала:
2024,
Номер
13(18), С. 2927 - 2927
Опубликована: Сен. 15, 2024
This
study
evaluated
acrylamide
(AA)
levels
and
various
quality
parameters
in
homemade
fried
potatoes
prepared
different
sizes
by
integrating
principles
from
the
Slow
Food
Movement
with
advanced
sensor
technology.
To
this
aim,
a
surface
plasmon
resonance
(SPR)
based
on
molecularly
imprinted
polymer
(MIP)
was
first
developed
for
determination
of
AA
at
low
levels,
samples
were
established.
First
all,
monolayer
formation
allyl
mercaptane
SPR
chip
carried
out
to
form
double
bonds
that
could
polymerize
surface.
AA-imprinted
surfaces
modified
via
UV
polymerization
using
ethylene
glycol
dimethacrylate
(EGDMA)
as
cross-linker,
N,N′-azobisisobutyronitrile
(AIBN)
an
initiator,
methacryloylamidoglutamicacid
(MAGA)
monomer.
The
nonimprinted
characterized
atomic
force
microscopy
(AFM)
Fourier
transform
infrared
(FTIR)
spectroscopy
methods.
indicated
linearity
range
1.0
×
10−9–5.0
10−8
M
detection
limit
(LOD)
3.0
10−10
potatoes,
demonstrated
high
selectivity
repeatability
terms
detection.
Additionally,
highest
level
observed
potato
sample
belonging
T1
group,
15.37
nM
(p
<
0.05),
strong
positive
correlation
found
between
sensory
parameters,
a*
value,
ΔE
browning
index
(BI)
0.05).
FoodSci Indian Journal of Research in Food Science and Nutrition,
Год журнала:
2025,
Номер
unknown, С. 69 - 77
Опубликована: Янв. 3, 2025
Acrylamide
is
a
heat-induced
chemical
that
was
first
identified
in
food
2002.
It
ismostlycreated
when
reducing
sugars
and
asparagine
undergo
the
Maillard
reaction,
which
occurs
during
high-temperature
cooking
techniques
like
roasting,
baking,
frying.
Its
synthesis
also
aided
by
other
processes,
including
lipid
breakdown.
Crispy
bread,
coffee,
baked
foods,
cereals,
potato
items
are
common
sources.
has
caused
serious
health
concerns
due
to
its
neurotoxic,
genotoxic,
carcinogenic
qualities
as
well
International
Agency
for
Research
on
Cancer’s
designation
of
it
potential
human
carcinogen.
Epidemiological
research
indicates
eating
acrylamide
increases
risk
cancer,
especially
high-exposure
populations.
Reduced
levels
goal
regulatory
initiatives
organizations
FDA
EFSA,
yet
difficulties
still
exist
because
detection
expensive.
Using
antioxidants
polyphenols,
changing
methods,
applying
enzyme
treatments
examples
current
mitigating
tactics.
This
review
emphasizes
need
creative
solutions
improve
safety
highlighting
mechanics
generation,
hazards,
dietary
sources,
mitigation
strategies.
Journal of Food Science,
Год журнала:
2025,
Номер
90(3)
Опубликована: Март 1, 2025
This
study
investigates
the
combined
effects
of
l-asparaginase
pretreatment
enzyme
(10,000
ASNU/L)
with
three
different
frying
techniques:
deep,
microwave,
and
air
on
acrylamide
(AA)
formation
in
French
fries.
Acrylamide
content
was
analyzed
using
ultra-high
performance
liquid
chromatography
coupled
a
Diode
Array
Detector
The
reveals
that
air-fried
potatoes
contained
highest
AA
among
methods
without
(963.83
µg/kg).
In
contrast,
microwave-fried
had
lowest
(785.31
enzymatic
significantly
reduced
levels
particularly
potatoes,
which
recorded
482.28
µg/kg
475.60
after
20
30
min
treatment,
respectively.
These
are
below
reference
threshold
500
as
defined
by
Regulation
(EU)
2158/2017.
demonstrates
combining
treatment
microwave
can
effectively
mitigate
fries
providing
healthier
alternative
to
conventional
methods.
PRACTICAL
APPLICATION:
highlights
possibility
developing
safer
fried
potato
products
through
use
frying,
reducing
regulatory
limits
effectively.
strategy
allows
optimization
processes,
preserving
sensory
quality
food
improving
its
safety.
Furthermore,
proposed
approach
be
applied
at
both
industrial,
offering
innovative
solutions
for
preparation.
Companies
adopt
these
techniques
benefit
from
compliance
increase
consumer
confidence.
Toxics,
Год журнала:
2024,
Номер
12(6), С. 416 - 416
Опубликована: Июнь 6, 2024
The
air
fryer
utilizes
heated
rather
than
hot
oil
to
achieve
frying,
eliminating
the
need
for
cooking
oil,
rendering
it
a
healthier
method
traditional
frying
and
baking.
However,
there
is
limited
evidence
supporting
that
could
effectively
reduce
level
of
food-derived
carcinogen.
In
this
study,
we
compared
concentration
Benzo[a]pyrene
(BaP),
typical
carcinogen,
in
beef
patties
cooked
using
an
oven,
under
different
conditions,
including
temperatures
(140
°C,
160
180
200
°C),
times
(9,
14,
19
min),
added
or
not.
adjusted
linear
regression
analysis
revealed
BaP
was
22.667
(95%
CI:
15.984,
29.349)
ng/kg
lower
oven.
Regarding
fryer,
without
brushing
below
detection
limit,
significantly
with
(p
<
0.001).
Therefore,
can
concentration,
particularly
due
advantage
oil-free
cooking,
suggesting
represents
superior
option
individuals
preparing
meat
at
high
temperatures.
The
combined
effects
of
pretreatment
with
the
L-asparaginase
enzyme
(10000
ASNU/L)
three
different
frying
techniques
(deep
frying,
microwave
and
air
frying)
on
acrylamide
(AA)
generation
was
evaluated.The
analysis
AA
content
were
carried
out
using
UHPLC-UV
method.
Considering
only
these
types
without
pre-treatment,
highest
in
air-fried
(963.83
μg/kg)
found,
whereas
lowest
found
microwave-fried
potatoes
(785.31
μg/kg).
French
fries
treated
enzymes
for
20
30
minutes
fried
had
lower
contents
482.28
μg/kg
475.60
μg/kg,
respectively.
These
values
comply
reference
level
(<500
defined
by
Reg.
(EU)
2158/2017.
So,
combination
enzymatic
treatment
could
be
used
to
reduce
levels
fries.
