School of Food Science and Technology, Jiangnan University, Wuxi, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
Compr Rev Food Sci Food Saf. 2023 May;22(3):2310-2345. doi: 10.1111/1541-4337.13148. Epub 2023 Apr 3.
Frying is one of the most common methods of preparing foods. However, it may lead to the formation of potentially hazardous substances, such as acrylamide, heterocyclic amines, trans fatty acids, advanced glycation end products, hydroxymethyl furfural and polycyclic aromatic hydrocarbons, and adversely alter the desirable sensory attributes of foods, thereby reducing the safety and quality of fried foods. Currently, the formation of toxic substances is usually reduced by pretreatment of the raw materials, optimization of process parameters, and the use of coatings. However, many of these strategies are not highly effective at inhibiting the formation of these undesirable reaction products. Plant extracts can be used for this purpose because of their abundance, safety, and beneficial functional attributes. In this article, we focus on the potential of using plant extracts to inhibit the formation of hazardous substances, so as to improve the safety of fried food. In addition, we also summarized the effects of plant extracts, which inhibit the production of hazardous substances, on food sensory aspects (flavor, color, texture, and taste). Finally, we highlight areas where further research is required.
油炸是最常见的食物制备方法之一。然而，它可能会导致形成潜在危险物质，如丙烯酰胺、杂环胺、反式脂肪酸、晚期糖基化终产物、羟甲基糠醛和多环芳烃，并对食物的理想感官属性产生不利影响，从而降低油炸食品的安全性和质量。目前，通常通过原材料的预处理、工艺参数的优化和涂层的使用来减少有毒物质的形成。然而，这些策略中的许多对于抑制这些不良反应产物的形成并不是非常有效。由于植物提取物的丰富性、安全性和有益的功能属性，因此可以将其用于这一目的。在本文中，我们重点关注使用植物提取物来抑制有害物质形成的潜力，从而提高油炸食品的安全性。此外，我们还总结了抑制有害物质产生的植物提取物对食品感官方面（风味、颜色、质地和味道）的影响。最后，我们强调了需要进一步研究的领域。
