Formation Of 5-hydroxymethylfurfural Research Articles

Effect of Plant Extracts on the Reduction of Acrylamide and Hydroxymethylfurfural Formation in french fries

Acrylamide (AA) and 5-hydroxymethylfurfural (HMF) are by-products of the Maillard reaction that occur during the frying process. These substances are toxic and pose a potential health risk because they are consumed in high amounts in Western diets. We investigate using plant extracts, including cinnamon, clove, curry leaf, mint, and turmeric, to reduce these harmful compounds while preparing French fries. Our results demonstrate the significant potential of curry leaf and mint leaf extracts, which have not been previously explored in this context, in effectively inhibiting AA and HMF formation. We observe that eugenol and cinnamic acid in cinnamon and clove extracts suppress HMF and AA formation, although to a lesser extent than other extracts. Notably, we establish an inverse relationship between the reducing properties of the extracts and the formation of toxicants. Furthermore, our research emphasize the crucial role of blanching, which, when combined with soaking, proves more effective in reducing AA and HMF content than soaking alone. Overall, this research highlights the promising application of natural plant extracts and the significance of blanching in enhancing food safety and quality while preparing fried potatoes.

Kinetics of Nonenzymatic Browning Reactions in Pumpkin Puree During Storage

Pumpkins (Cucurbita moschata) are a great source of essential nutrients counting vitamins, minerals, carotenoids, and dietary fiber. Due to their healthy composition, it draws consumer attention. Pumpkin puree is used for preparation of baby foods, soups, flour, jam, jellies, and desserts. To assess the main quality parameters of the foods such as color and hydroxymethylfurfural (HMF) formation, CIE-L*a*b* color changes and HMF formation which is also an indicator of Maillard browning reactions were evaluated storing the pumpkin puree at 27°, 37° and 47°C for 17 weeks. Kinetic parameters for HMF formation and color changes were calculated. The findings showed that HMF quantity linearly increased with the temperature and storage duration following the reaction model of zero order. The values of b* coordinate, Lightness, Chroma, and hue lessened linearly as a* coordinate values increased linearly fitting zero order reaction kinetic. By means of Arrhenius equation, the temperature dependency of the rate constant of color variation was demonstrated and the values of the activation energy (kj mol-1) were calculated as 76.15, 30.60, 46.08, 28.44, 27.61 and 38.32 for HMF formation, Lightness, a* coordinate, b* coordinate, Chroma, and hue, respectively.

Evaluation of heat-induced changes and 5-hydroxymethylfurfural formation in mare milk - a comparative study to cow milk

Mare milk is known for therapeutic properties due to the presence of bioactive components that are sensitive to thermal treatments and tend to lose their activity. Accordingly, mare milk is consumed raw or frozen, but for food safety reasons recent studies suggest mandatory pasteurization of mare milk before consumption. The aim of this study was to examine the effects of different heat treatments on mare milk quality and compare those to heat induced changes in cow milk. In all milk samples, the total dissolved solids (TDS), electrical conductivity (EC), antioxidant capacity (AC) by the DPPH and FRAP methods, changes in colour (ΔE*), concentration of 5-hydroxymethylfurfural (HMF) and the total phenols (TPC) were determined. Heat induced protein denaturation was monitored by SDS-PAGE, while NIR was applied for qualitative analysis of structural changes. In-bottle sterilization at 116 °C/16ʹ and 120 °C/5ʹ showed to be inappropriate for mare milk processing, since they resulted in the most intense colour changes (ΔE*>5), the highest free and total HMF concentrations (40.70 μmol/L free, 70.26 μmol/L total HMF at 116 °C/16ʹ; 35.49 μmol/L free, 58.12 μmol/L total HMF at 120 °C/5ʹ) and the most intense protein denaturation. On contrary, the applied HTST regimes (72 °C/20”, 85 °C/30”, 90 °C/5ʹ) and thermisation at 63 °C/15” were appropriate for mare milk processing considering the studied qualitative changes. Thereby, the HMF concentration, FRAP, TPC and ΔE* value, combined with NIR analysis showed a good potential to be used as rapid and useful tools for monitoring the intensity of heat induced changes in mare milk.

Synergistic inhibitory effects of EGCG and chitosan or sodium alginate on 5-hydroxymethylfurfural formation in biscuits

Heat-induced hazard 5-hydroxymethylfurfural (5-HMF) is detected in various baked foods. Although catechins and polysaccharides could inhibit 5-HMF, their inhibition efficiency was limited when used alone. Therefore, this study aimed to explore the synergistic inhibitory effect of catechins and polysaccharides on 5-HMF in biscuits. Epigallocatechin gallate (EGCG), chitosan, and sodium alginate were screened out due to their superior maximum inhibition rates (55.90%, 67.20%, and 66.62%, respectively), and their synergism were investigated by isobologram analysis. The interaction index (γ) varies inversely with the synergism. When γ < 1 or >1, it represented synergism or antagonism, respectively. The results showed that the synergism between EGCG and chitosan in the ratio of 1:1 (γ = 0.221) was better than that of 1:2 and 1:3 (γ = 0.671 and 0.523, respectively). Moreover, EGCG and sodium alginate only showed synergism in the ratio of 1:1 (γ = 0.358), while antagonism was observed in the ratios of 1:2 and 1:3 (γ = 1.12 and 1.25, respectively).The optimum inhibition rate (54.57%) on 5-HMF was reached when EGCG (0.1 g/kg) combined with sodium alginate (0.1 g/kg). Compared with those used alone, the co-addition of EGCG and chitosan could decrease the dosage of EGCG to 1/5 and that of chitosan to 1/7, indicating a significant improvement in inhibit efficiency. Finally, the concentration of inhibitors correlated negatively with 5-HMF content and browning index of biscuits, suggesting they might inhibit 5-HMF by hindering Maillard reaction or caramelization reaction. This study provided an efficient and cost-effective solution for 5-HMF control in baking products.

Kinetics of 5-hydroxymethylfurfural (5-HMF) formation and colour change in date fruit fillings stored at different temperatures

Date fruit filling is a healthy alternative for the food sector due to its beneficial compounds, dietary fibre, minerals and vitamins. It is also widely used in the baking industry as a filling in pastries and biscuits as a sweetener. In the present study, the stability of date fruit filling, as a function of storage time and temperature, was determined. 5-HMF generation and colour changes were monitored at 25, 35 and 45 °C. Results showed that 5-HMF formation increased linearly with an increase in storage time and temperature and followed a zero-order reaction. L* and hue values decreased linearly and also followed a zero-order reaction. In addition, 5-HMF had a negative correlation with L* (r = 0.832–0.863, p < 0.05) and hue values (r = 0.919–0.953; p < 0.05). No fitting model was found for the changes in other CIE colour parameters. Activation energies of 145.39, 56.64 and 71.05 kJ mol–1 were determined for 5-HMF formation, L* and hue values, respectively. Consequently, date fruit fillings stored at 25 °C provided a desired result of 5-HMF formation and colour loss compared to fillings stored at 35 and 45 °C.

Diastase Enzyme activity and Hydroxymethylfurfural production during thermal processing of honey

The thermal treatment of honey is used to prevent honey crystallization which is one of the main problems that face beekeepers. In this study three samples of honey were heated at 40, 60, 80 and 100 °C, as a function of time in hours (h). Heating the samples at 40 °C did not show any significant effect on hydroxymethylfurfural (HMF) production or diastase enzyme activity up to 95 hours. Heating to higher temperatures 60, 80 and 100 °C resulted in a regular increase in HMF content and drop-off in diastase activity as a function of time. The HMF content reached 40 mg/kg after 80, 12.5 and 6 hours. For the three samples at 60, 80 and 100 °C respectively. Conversely, diastase enzyme activity reached close to 8 IU after 96, 12.5 and 5 hours. For the following temperatures 60, 80 and 100 °C respectively. The results showed that heating temperatures up to 40 °C is safe for long-term storage, while heating at 60 °C could be used but for a shorter treatment time. Results showed that the must temperature does not exceed 60 °C for 5 hours or 80 °C for one hour to preserve the honey's quality. The reaction rate constants and activation energy Ea of HMF formation in three samples were found 83.07, 91.79 and 89.57 kJ.mol-1 respectively. Therefore, honey can be preserved in this way, while at the same time the HMF remains below the permissible values, and the enzymatic activity remains at its highest level.

Influence of heavy metal ions and storage time on hydroxymethylfurfural formation in honey collected from Ilu Woreda, Oromia Regional State, Ethiopia

The effect of heavy metals on the formation of hydroxymethyl furfural (HMF) from degradation of reducing sugars in honey collected from Ilu Woreda, West Shewa Zone of Oromia Regional State, Ethiopia were studied. The concentration level of Pb, Cd, Cr and Ni in honey sample was determined using AOAC Official Method. The concentration of HMF in honey was determined using international honey commission standards. The concentrations of heavy metals in fresh honey were 11 ± 0.001, 454 ± 0.002, 630 ± 0.001 and 1 ± 0.001 µg kg-1 for Pb, Cr, Ni and Cd, respectively. The influence of heavy metals on the formation of HMF in honey samples was studied on 5, 30 and 60 days after spiking at concentration level of 10,000 µg kg-1 of each heavy metal. The concentration of HMF for untreated honey samples was ranged 1380-2200 µg kg-1 for the storage time of 5, 30 and 60 days. The concentration of HMF in honey samples spiked with Pb, Ni, Cr and Cd were found to be in the range of 2100-2150, 1900-2430, 2100-2270 and 2050-2330 µg kg-1, respectively. The results of this study indicate that contamination of honey with heavy metal facilitate the formation of HMF.&#x0D; KEY WORDS: Fresh honey, HMF, Heavy metal ions, HPLC-DAD and Honey quality&#x0D; Bull. Chem. Soc. Ethiop. 2024, 38(1), 1-10. DOI: https://dx.doi.org/10.4314/bcse.v38i1.1

Evaluation of drying kinetics and quality parameters of rosehip pestils dried by three different methods

BACKGROUND: Rosehip fruits cannot be eaten as entire fruits in their fresh feature so they processed into various products including pestils. OBJECTIVE: In the current work, rosehip pestil as a new healthy snack food was developed by using hot air (HA) drying at 55, 65 and 75°C, vacuum (VC) drying at 55, 65 and 75°C with 25 kPa and microwave (MCW) drying at 90 and 180 W. METHODS: The effect of three different drying methods on drying kinetics and quality parameters i.e., total phenolic content (TPC), antioxidant capacity (AC), Hydroxymethylfurfural (HMF) formation, lycopene, β-carotene content, element composition, color, texture and sensorial properties of rosehip pestils was studied. RESULTS: Wang and Singh model was best fitted for MCW drying at 90 W, however Page and Modified Page models were best fitted for other drying conditions. The rosehip pestils dried by MCW drying method had highest drying rate, TPC, AC, lycopene and β-carotene content, element concentration, color values, whereas their HMF content and sensorial properties were not acceptable. Sensory evaluation results indicated that rosehip pestils dried with HA was rated the most acceptable. CONCLUSIONS: It was concluded that rosehip pestil with its sensorial and nutritive properties could be an alternative product for the functional food market. However, it has been seen that the drying methods used alone have some disadvantages. For this reason, it may be possible to eliminate these disadvantages if hybrid drying methods (for example MCW drying followed by HA or VC drying) are preferred in future studies.

Assessment of Total Phenolic Compounds, Antioxidant Capacity, β-Carotene Bioaccessibility, HMF Formation, and Color Degradation Kinetics in Pumpkin Pestils

Pestil, often known as fruit leather, is one of the most significant traditional foods manufactured and consumed throughout Türkiye. Due to its practical consumption, the availability of numerous nutrients, and the ability to meet energy requirements, pestil is recognized as a snack food. The aim of this study was to evaluate the bioaccessibility of total phenolic compounds (TPC), antioxidant capacity (AOC), and β-carotene in pumpkin pestils dried by hot air drying (HAD), vacuum drying (VCD), and microwave drying (MD) methods using an in vitro digestion model. Additionally, 5-hydroxymethylfurfural (HMF) formation and color degradation of pestils were evaluated. Changes in TPC and AOC were determined using spectrophotometric methods, whereas the detections of β-carotene and HMF were carried out with high performance liquid chromatography–photodiode array detector (HPLC–PDA). Significantly higher TPC (10.99–105.70%) and AOC (15.30–118.58%, 21.88–401.04% and 89.28–482.14%, in CUPRAC, FRAP, and DPPH assays, respectively) values were observed after drying (p&amp;lt;0.05). Moreover, it was observed that there were statistically significant increases in TPC and AOC values after digestion for all pumpkin pestils compared to undigested samples (p&amp;lt;0.05). Drying process resulted in lower β-carotene content (between 32.15–61.11%) in pumpkin pestils; however, it increased the percentage of bioaccessible β-carotene (max 62.16%) in the pestil samples. Compared to HD and VCD techniques, pumpkin pestils dried with MD exhibited significantly higher TPC, AOC and β-carotene content (p&amp;lt;0.05). All of the pumpkin pestils except those dried by MD at 180 W contain HMF below the Turkish Standards Institute legal limit of 50 mg/kg. L* value of pestils were described adequately to the zero- and first-order kinetic models while a* and b* values were only fitted to zero-order model. In conclusion, the findings obtained in this study pointed out that drying processes (especially by MD method) increased the bioaccessibility of TPC, AOC, and β-carotene.

Acrylamide and 5-Hydroxymethylfurfural in Synthetic Sugar Cane Syrup: Mitigation by Additives.

The ability of additives to reduce the formation of acrylamide in simulated sugar cane syrups was investigated. Organic acids, B vitamins, and inorganic salts were added individually and in combination to simulated thickened cane juice, and the mixtures were heated at 120 °C for 30 min. Calcium chloride (1%), citric acid (0.1%), and vitamin B3 (0.1%) were the most effective individual additives from each chemical family. The effects of CaCl2 (0-1%), citric acid (0-0.125%), and vitamin B3 (0-0.1125%), when added in combination, on the concentrations of acrylamide and hydroxymethylfurfural (HMF) were studied using a Box-Behnken design. Combinations of all three additives lowered the acrylamide production, but only the combination of citric acid and vitamin B3 had a significant synergistic effect. However, all these additives stimulated the production of HMF, and no significant interactive effect between pairs of additives on HMF production was observed. Calcium chloride stimulated the formation of HMF most strongly. These results indicate that certain combinations of these additives effectively reduce acrylamide formation, but they also lead to an increase in the formation of HMF in sugar syrup.

Role of white bread matrix components and processing parameters on 5-hydroxymethylfurfural (HMF) and acrylamide formation

This study used a full factorial design to find a good combination of 1st fermentation, 2nd fermentation, and baking time to mitigate the formation of acrylamide and HMF in white bread. Chemical characterization of bread was also performed. Trial 2 (1st fermentation, 30 min; 2nd fermentation, 60 min; baking, 20 min) showed the lowest sum of acrylamide and HMF (4281.0 μg kg −1 ) and HMF in crust (3553.5 μg kg −1 ) and in crumb (933.8 μg kg −1 ). The HMF concentration was highest in the crust fraction in all trials (3.8–5.6x highest), while for acrylamide it was highest in the crumb in most trials. Reducing the first fermentation time (30–10 min) and increasing the baking time (10–30 min) resulted in a 38.5% reduction in contaminants. Second fermentation and baking time was significant for acrylamide formation in the crust, and it was possible to obtain a valid linear model to predict the contaminant level. There was no sugar depletion in the dough, and the starch remained the same in all trials. Colour parameters were good indicators of HMF and acrylamide formation. • Longer fermentation and baking times results in higher levels of acrylamide. • A linear model was obtained for the acrylamide formation in the crust. • Changes in 1st fermentation and cooking times reduce contaminants by 39%. • This is the 1st study to compare HMF/acrylamide levels in bread's crust and crumb. • The acrylamide levels are 60x greater than those recommended by the European Union.

Effect of pre-treatment and freezing on the polyphenol oxidase activity and color stability of sliced peaches.

A study was conducted to determine the polyphenol oxidase (PPO) activity and changes in surface color and hydroxymethylfurfural (HMF) content in fresh and pre-frozen peach slices stored at different temperatures. In this study, fresh (F) and pre-frozen (P) peaches were subjected to one of four treatments: (i) no treatment (N); (ii) blanching in boiling (96 °C ± 4°C) water (B); (iii) dipping in 2% l-ascorbic acid and 2% citric acid (AC); or (iv) blanching placed in boiling water, cooling and dipping in 2% ascorbic acid and 2% citric acid (BAC). Peaches from each treatment group were held at -7, -9, or - 12 °C for 21 days. After 21 days of storage, PPO activity and browning was greater in peaches stored at -7°C than the PPO activity and browning of peaches stored at -9°C and - 12 °C. Overall, lightness (L*), yellowness (b*), chroma (c*) and hue (h*) decreased while redness (a*) increased during storage. The BAC peaches had less discoloration and lower PPO activity than peach slices exposed to other treatments. Non-enzymatic browning (HMF indicator) was more pronounced for blanched peaches during storage than unblanched peaches. Pretreatment of blanched peaches with ascorbic and citric acid reduced browning during 21 days at frozen storage for peaches held at -9°C or - 12 °C. Storage at -12 °C significantly reduced browning and HMF formation in both blanched and unblanched peach slices in comparison with -7°C storage. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Efficiency of food additives and frying durations in reducing acrylamide and 5-hydroxymethylfurfural formation in tray kadayif dessert

Acrylamide and 5-hydroxymethylfurfural (HMF), end products of Maillard reaction in heat-treated products, are known to have carcinogenic effects on human health. The present work thus investigated the effects of six different food additives (acetic acid, CaCl2, glycine, NaCl, NaHCO3, and sucrose), three different doses (0, 1.5, and 3%, w/w), and two frying durations (30 and 40 min) at 200°C on physicochemical properties of tray kadayif, a famous Turkish dessert. The lowest acrylamide formation was achieved with CaCl2, glycine, and NaCl additives; and the lowest HMF formation was achieved with glycine and NaHCO3 additives. Moreover, increasing frying durations from 30 to 40 min increased acrylamide and HMF levels of the control samples without any additives; but, the effects of frying durations on acrylamide and HMF levels of additive supplemented samples varied with the type and dose of additives. It was concluded that food additives and frying durations could be used as an efficient tool to control Maillard reaction in tray kadayif. The present work provided findings that can be effective in the optimisation of kadayif formulation and process conditions for large-scale industrial production of this popular dessert.

Acrylamide and hydroxymethylfurfural in cakes: An approach to reduce the formation of processing contaminants in sweet bakery products

In bakery products, beyond the heat treatment conditions, the type of flour and the combination with other ingredients in different ratios can increase or mitigate the formation of processing contaminants. In this study, a central composite design and a principal component analysis (PCA) were used to assess how the formulation affects the formation of acrylamide (AA) and hydroxymethylfurfural (HMF) in wholemeal and white cakes. The HMF levels (45–138 µg/kg) were up to 13 times lower than the AA (393–970 µg/kg) in cakes. The PCA showed that the proteins increased the AA formation during the dough baking, while the reducing sugar and the browning index were related to HMF formation in the cake crust. The total daily exposure of AA + HMF when consuming wholemeal cake is 1.8 times higher than white cake consumption, in which the values of margin of exposure (MOE), below < 10,000, demonstrated that AA showed a greater risk of exposure than HMF (MOE values > 10,000). Therefore, a good strategy to avoid high AA levels in cakes is to use of refined wheat flour and water in the formulation. In contrast, the advantage of wholemeal cake about their nutritional value should not be disregarded, thus, the use of water in its preparation and moderate consumption are strategies that could be adopted to reduce the risk of exposure to AA.

Hydrothermal Reactions of Biomass-Derived Platform Molecules: Mechanistic Insights into 5-Hydroxymethylfurfural (5-HMF) Formation during Glucose and Fructose Decomposition

The study investigates the primary reaction mechanisms of hydrothermal decomposition of glucose and fructose at 150–225 °C under various initial pH conditions (i.e., with an initial pH of 3–7) to reveal the formation mechanism of 5-hydroxymethylfurfural (5-HMF) from glucose and fructose. The results clearly show that dehydration to produce 5-HMF is not a primary reaction during hydrothermal decomposition of both glucose and fructose under noncatalytic conditions, indicating that 5-HMF cannot be directly produced from either glucose or fructose in water (with an initial pH of ∼7). In the presence of formic acid, dehydration to produce 5-HMF becomes a primary reaction during the hydrothermal decomposition of both glucose and fructose. The selectivity of dehydration reaction to produce 5-HMF increases with reducing the initial pH, i.e., up to ∼40% for glucose decomposition at 175 °C and ∼49% for fructose decomposition at 150 °C when the initial pH reduces to 3. Further kinetic analyses show that the rate constants of isomerization and retro-aldol condensation reactions almost remain unchanged under all initial pH conditions, while the rate constants of dehydration reactions to produce 5-HMF and levoglucosan increase almost linearly with the hydrogen ion concentration at the reaction temperature. This leads to increases in the selectivities of dehydration reactions, at the expense of other primary reactions. Our data also clearly indicate that dehydration reactions are acid-catalyzed reactions, while organic acid has almost no effect on isomerization and retro-aldol condensation reactions. Since organic acids can be formed at the early stage of sugar decomposition, this study provides the first experimental evidence in the field to clarify the formation mechanism of 5-HMF during sugar hydrothermal decomposition.

Comparison of the Degree of Acetylation of Chitin Nanocrystals Measured by Various Analysis Methods.

Chitin and its derivate chitosan have versatile properties and have been used in various applications. One key parameter determining the functionality of chitin-based materials is the degree of acetylation (DA). For DA determination, NMR and FTIR spectroscopy are often considered to be the gold standard, but these techniques may not always be available and are rather time-consuming and costly. The first derivative UV method has been suggested, although accurate measurements can be challenging for materials with high degrees of acetylation, due to hydroxymethylfurfural (HMF) formation and other side reactions occurring. In this paper, we re-evaluated the first derivate UV method for chitin and chitosan powder, chitin nanocrystals, and deacetylated chitin nanocrystals. Our results showed that the first derivative UV method is capable of measuring DA with high accuracy (>0.9), leading to values comparable to those obtained by 1H NMR, 13C NMR, and FTIR. Moreover, by-product formation could either be suppressed by selecting the proper experimental conditions, or be compensated. For chitin nanocrystals, DA calculation deviations up to 20% due to by-product formation can be avoided with the correction that we propose. We conclude that the first derivative UV method is an accessible method for DA quantification, provided that sample solubility is warranted.

Comparative evaluation of conventional and advanced frying methods on hydroxymethylfurfural and acrylamide formation in French fries

In this study, deep fat frying, microwave frying, air frying, and vacuum frying processes were used to mitigate acrylamide (AA) and hydroxymethylfurfural (HMF) formation during the frying of French fries. The highest reduction of AA and HMF range was found in vacuum frying (61.42–81.14%), followed by air frying (59.2–78.7%), as compared to deep fat frying and microwave frying. Both these method samples also showed significantly (p < 0.05) lower browning index (BI) and CIE a* values. Principal component analysis (PCA) was used to visualize the effects of the different frying methods on AA and HMF content. Vacuum frying and air frying were found to be alternative frying technologies to minimize AA and HMF content in French fries.

Inhibitory effect of hydrocolloids and ultrasound treatments on acrylamide and 5-hydroxymethylfurfural formation in French fries

In this study, the influence of five hydrocolloids on the formation of acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) in French fries was investigated. Sodium alginic acid (SA) was the most promising inhibitor for simultaneously inhibiting AA and 5-HMF formation, with the highest inhibition rate of 35.3% and 26.2%, respectively. Additionally, the inhibitory effects of SA combined with ultrasound treatment (SA-UTS) or blanching treatment (SA-B) were evaluated. The combined treatments improved the simultaneous inhibitory effect compared to single SA coating treatment. SA-B treatment showed highest inhibition effect on AA (56.7%) and 5-HMF (40.9%) formation, however, it led to obvious discoloration and poor sensory quality of French fries. SA-UTS treatment showed a slightly lower inhibition effect on AA (50.6%) and 5-HMF (36.5%) formation but it had slighter side effects on color and sensory quality. Thus, SA-UTS treatment could be an interesting alternative to simultaneously inhibit the formation of AA and 5-HMF in French fries. Moreover, the AA and 5-HMF might be inhibited according to preventing the formation of their intermediates α-dicarbonyl compounds. Overall, this study for the first time proved the inhibiting effects on AA and 5-HMF formation achieved by SA-UTS treatment, a simple and practical method, which allowed new opportunities to optimize the frying process of fried foods and provided a basis for improving food safety and quality. • Hydrocolloids could inhibit AA and 5-HMF formation in French fries. • Sodium alginic acid (SA) was the most promising inhibitor among hydrocolloids tested. • SA-ultrasound (UTS) improved the inhibition effect rather than the single treatment. • The SA-UTS treatment preserved the favorable color and sensory quality of French fries.

The water insoluble fraction from red cabbage and black currant pomace reduces the formation of acrylamide, 5-hydroxymethylfurfural and reactive aldehydes in fried potato-based crisps

Plant food by-products are often characterized by a tight matrix of insoluble polysaccharides entrapping bioactive functional molecules. In this study, we investigated the impact of black currant pomace (BC), red cabbage waste (RC) and their water-insoluble fraction (IBC and IRC, respectively) on the formation of Maillard reaction and lipid oxidation products during thermal treatment of potato-based fried crisps. Results showed that the substitution of 20% potato flake with IBC and IRC significantly reduced the formation of acrylamide (14.7%–66.3%) and 5-hydroxymethylfurfural (15.9%–55.4%). This can be explained both by the inhibition of Maillard reaction by plant polyphenols and by the decrease of asparagine and reducing sugars concentration due to the partial replacement of potato flakes. On the opposite, the addition of BC and RC promoted acrylamide and 5-hydroxymethylfurfural formation, which is related to the high amount of reducing carbohydrate in BC and RC. Besides the higher recoveries of extractable polyphenols in IBC- and IRC-enriched crisps, all the four ingredients significantly inhibited the accumulation of 4-hydroxy-2-nonenal, 4-hydroxy-2-hexenal, malondialdehyde and acrolein. These findings highlighted that the elimination of water-soluble compounds is a potential strategy for using plants by-products as efficient ingredients in fried products to limit the formation of processing contaminants.

Effects of Sodium Alginate, Pectin and Chitosan Addition on the Physicochemical Properties, Acrylamide Formation and Hydroxymethylfurfural Generation of Air Fried Biscuits

This study evaluated the effects of sodium alginate, pectin and chitosan addition (0.5–1.5%) on the physicochemical properties including pH, water activity, moisture content, color values, hardness, diameter, thickness, spread ratio, antioxidant activities and sensory scores of biscuits in air frying processing. In addition, the formation of acrylamide and hydroxymethylfurfural (HMF) were discussed. Physicochemical properties of biscuits including water content, water activity, hardness, appearance, shape, color, flavor, texture, overall acceptability, and DPPH radical scavenging activity of biscuits were not influenced significantly by the addition (0.5–1.0%) of three food hydrocolloids. The data showed that the biscuits with hydrocolloids addition had lower acrylamide contents than that of the control biscuit without hydrocolloids addition, and the reducing power of biscuits increased after adding the hydrocolloids. The highest mitigation of acrylamide formation was obtained by the chitosan addition formulation. The formation of acrylamide showed a negative correlation with the content of sodium alginate and chitosan addition, and they were effective ingredients in terms of mitigating the formation of acrylamide in biscuit formulation.