Mesías M, Holgado F, Márquez-Ruiz G, Morales F J
Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, José Antonio Novais 10, 28040 Madrid, Spain.
Food Funct. 2016 Mar;7(3):1645-54. doi: 10.1039/c6fo00031b.
The formation of acrylamide, hydroxymethylfurfural (HMF) and furfural was investigated in a deep fried breadcrumb coat model resembling the coat batter of breaded foods. The influence of the composition of the breadcrumb and the frying conditions on the formation of these contaminants was evaluated. Six wheat-based flour formulations of breadcrumbs were deep fried in sunflower oil at temperatures between 170-200 °C and for frying times of 1-5 minutes. Results showed significant differences in the levels of contaminants according to the concentration of the potential precursors in the breadcrumbs. HMF was influenced by the sugar content in the breadcrumbs whereas levels of acrylamide were significantly correlated with the ratio between asparagine and reducing sugars. Acrylamide, HMF and furfural were directly related to the frying time and temperature. The composition of the breadcrumb and the compounds formed during frying contributed to the total antioxidant capacity of the fried samples. The bread coat model is a useful tool in the formulation of breaded foods since it allows the evaluation of the contribution of breadcrumbs in the formation of process contaminants after frying.
在一个类似于裹面包屑食品面糊的油炸面包屑涂层模型中，研究了丙烯酰胺、羟甲基糠醛（HMF）和糠醛的形成。评估了面包屑成分和油炸条件对这些污染物形成的影响。将六种基于小麦的面包屑面粉配方在葵花籽油中于170-200°C的温度下油炸1-5分钟。结果表明，根据面包屑中潜在前体的浓度，污染物水平存在显著差异。HMF受面包屑中糖含量的影响，而丙烯酰胺水平与天冬酰胺和还原糖之间的比例显著相关。丙烯酰胺、HMF和糠醛与油炸时间和温度直接相关。面包屑的成分以及油炸过程中形成的化合物对油炸样品的总抗氧化能力有贡献。面包涂层模型是制定裹面包屑食品配方的有用工具，因为它可以评估面包屑在油炸后加工污染物形成中的作用。
