Dong Lu, Qiu Caiyi, Wei Fan, Yu Zhenting, Zhang Yan, Wang Shuo
Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China.
Front Nutr. 2022 Feb 25;9:825365. doi: 10.3389/fnut.2022.825365. eCollection 2022.
To reduce thermal processing hazards (TPHs), microwave baking has been extensively used in food thermal processing. In this study, the influence of microwave power and microwave time on the formation of TPHs and their precursors was explored in microwave-baked biscuits. The results indicated that the content of acrylamide, 5-hydroxymethylfurfural, methylglyoxal, and 3-deoxyglucosone increased linearly with the extension of microwave time (2, 2.5, and 3 min) and microwave power (440, 480, and 520 W). There was a significant correlation between the four TPHs. 3-Deoxyglucosone may directly or indirectly participate in the formation of the other three TPHs. The relationship between TPH levels with some heat-induced sensory characteristics was analyzed. The correlation between the sensory characteristics and the content of TPHs is L > a > hardness > Water activity (AW). The correlation coefficients between L value and the four TPHs are -0.950, -0.891, -0.803, and -0.985. Furthermore, the content of TPHs produced by traditional baking and microwave baking under the same texture level was compared. Compared with traditional baking (190°C, 7 min), microwave baking at 440 W for 3 min successfully decrease methylglyoxal, 3-Deoxyglucosone, acrylamide, and 5-hydroxymethylfurfural content by 60.75, 30.19, 30.87, and 61.28%, respectively. Traditionally baked biscuits, which had a more obvious color, as characterized by lower L value, larger a and b values, are more susceptible to the formation of TPHs. Therefore, microwave baking can reduce the generation of TPHs.
为降低热加工危害（TPHs），微波烘焙已广泛应用于食品热加工。本研究探讨了微波功率和微波时间对微波烘焙饼干中TPHs及其前体形成的影响。结果表明，丙烯酰胺、5-羟甲基糠醛、甲基乙二醛和3-脱氧葡萄糖醛酮的含量随微波时间（2、2.5和3分钟）和微波功率（440、480和520瓦）的延长呈线性增加。这四种TPHs之间存在显著相关性。3-脱氧葡萄糖醛酮可能直接或间接参与其他三种TPHs的形成。分析了TPHs水平与一些热诱导感官特性之间的关系。感官特性与TPHs含量的相关性为L＞a＞硬度＞水分活度（AW）。L值与四种TPHs的相关系数分别为-0.950、-0.891、-0.803和-0.985。此外，比较了相同质地水平下传统烘焙和微波烘焙产生的TPHs含量。与传统烘焙（190℃，7分钟）相比，440瓦微波烘焙3分钟成功地使甲基乙二醛、3-脱氧葡萄糖醛酮、丙烯酰胺和5-羟甲基糠醛含量分别降低了60.75%、30.19%、30.87%和61.28%。传统烘焙的饼干颜色更明显，其特征是L值较低，a和b值较大，更容易形成TPHs。因此，微波烘焙可以减少TPHs的产生。
