Ledbetter Moira, Blidi Slim, Ackon Stefania, Bruno Francesca, Sturrock Keith, Pellegrini Nicoletta, Fiore Alberto
School of Applied Sciences, Division of Engineering and Food Science, University of Abertay, Bell Street, DD1 1HG, Dundee, Scotland, United Kingdom.
School of Applied Sciences, Division of Psychology and Forensic Science, University of Abertay, Bell Street, DD1 1HG, Dundee, Scotland, United Kingdom.
Heliyon. 2021 Jun 29;7(7):e07441. doi: 10.1016/j.heliyon.2021.e07441. eCollection 2021 Jul.
Frying leads to the formation of numerous food contaminants through the Maillard reaction (MR). In this paper, commercially available vegetable crisps were analysed for and established to have high levels of acrylamide. Consequentially, the capability of two novel sequential pre-frying treatments were applied to potato, beetroot and parsnip snacks to inhibit the formation of acrylamide, 5-hydroxymethylfurfural (HMF), glyoxal (GO) and methylglyoxal (MGO) was investigated. Data revealed that immersion in cold tap water for 2 min followed by blanching at 70 ± 2 °C for 2 min (Cold soak, hot soak, (CSHS)) as well as soaking in a 0.01M CaCl solution for 2 min followed by blanching at 70 ± 2 °C in 0.1M citric acid for 2 min were both effective pre-treatments for potato crisps, simultaneously decreasing acrylamide concentration under the benchmark level of 750 μg/kg and lowering GO content by 55.19 and 54.67% and MGO concentration by 39.17% and 81.62%, respectively. CSHS was the only efficient treatment for concurrent mitigation of acrylamide (-41.64%) and HMF (-88.43%) with little GO and MGO development in beetroot. Sequential cold soak in 0.01M calcium chloride and hot soak in a 0.1M citric acid solution has been effective in decreasing acrylamide in alternative crisps. However, this led to an increase in HMF, 30 and 20-fold respectively from the initial concentration. Data reveal that the tested mitigation strategies are vegetable specific.
油炸会通过美拉德反应（MR）产生大量食品污染物。本文对市售蔬菜脆片进行了分析，发现其含有高水平的丙烯酰胺。因此，研究了两种新型的油炸前序处理方法对土豆、甜菜根和欧洲防风草零食中丙烯酰胺、5-羟甲基糠醛（HMF）、乙二醛（GO）和甲基乙二醛（MGO）形成的抑制能力。数据显示，将样品在冷自来水中浸泡2分钟，然后在70±2°C下热烫2分钟（冷浸、热浸，（CSHS）），以及在0.01M氯化钙溶液中浸泡2分钟，然后在0.1M柠檬酸中于70±2°C下热烫2分钟，这两种方法对薯片都是有效的预处理方法，能同时将丙烯酰胺浓度降至750μg/kg的基准水平以下，并分别将GO含量降低55.19%和54.67%，将MGO浓度降低39.17%和81.62%。CSHS是唯一能同时减轻甜菜根中丙烯酰胺（-41.64%）和HMF（-88.43%）且GO和MGO生成量很少的有效处理方法。在0.01M氯化钙中进行连续冷浸，然后在0.1M柠檬酸溶液中进行热浸，已被证明能有效降低替代薯片（此处alternative crisps可能有更准确的表述，结合语境可理解为其他类型脆片）中的丙烯酰胺含量。然而，这导致HMF分别比初始浓度增加了30倍和20倍。数据表明，所测试的减轻污染物生成的策略具有蔬菜特异性。
