| The simultaneous transport of heat and mass between food and oil during the frying process results in a complex series of physical and chemical changes.The formation of unique organoleptic attributes in fried foods is accompanied by high calories and a variety of hazards,including acrylamide(AA),5-hydroxymethylfurfural(5-HMF),heterocyclic aromatic amines(HCAs),and polycyclic aromatic hydrocarbons(PAHs).Currently,the formation and suppression of hazards in frying systems have received extensive attention.However,most studies are based on model systems or focus on a single hazard,which lacks systematic studies on the simultaneous formation of multiple hazards in real systems.To effectively control the formation of various hazards in real frying systems,potatoes,tofu,and chicken wings with significantly different compositions were used as fried foods,and firstly the simultaneous formation of AA,5-HMF,HCAs,and PAHs in soybean oil and food matrices were investigated under different frying conditions,to elucidate the relationship between the formation of hazards in the oil and the quality of the oil,and the interrelationships between hazards in foods.Then,the best formation model was selected to investigate the effect of tertiary butylhydroquinone(TBHQ)and tea polyphenol palmitate(TPP)added at different frying times on the formation of the four hazards,and to investigate the antioxidants with the best inhibition effect and the addition time.This study was conducted to investigate the optimal antioxidant and its addition time to provide a theoretical reference for the simultaneous control of multiple hazards.(1)The changes in the concentrations of AA,5-HMF,HCAs,and PAHs in soybean oil were investigated at different temperatures(150℃,170 ℃,and 190 ℃)and under frying conditions of different foods.The changes in acid value(AV),carbonyl value(CV),and total polar compounds(TPC)were determined during the frying process.The correlations between the four hazards and different deterioration indexes of the oil were analyzed to further explore the safety of frying oil.The results showed that the concentrations of AA,HCAs,and PAHs in the oil of fried chicken wings increased significantly;the higher the temperature,the faster the rate of increase in the concentration of hazards.Comparing the concentrations of hazards in the oil of different fried foods,it was found that the highest concentration of AA was 2.60 mg·kg-1 in the oil of fried potatoes;the highest concentrations of HCAs and PAH4 were 5.06 μg·kg-1 and 5.18 μg·kg-1 in the oil of fried chicken wings;a small amount of 5-HMF was only detected in the oil of fried potatoes.The AV,CV,and TPC of the oil all showed an increasing trend with the increase in frying temperature and oil heating time.Pearson correlation analysis showed that there was a significant positive correlation between hazards and oil deterioration indexes.Therefore,we speculated that lipid oxidation would promote the formation of hazards in the oil.(2)The change patterns of the concentrations of AA,5-HMF,HCAs,and PAHs in foods in different flying systems and their correlations were investigated to establish the networked relationships of the four hazards formation mechanisms.The results showed that the increase in frying temperature and oil heating time significantly promoted the formation of hazards.The AA and 5-HMF concentrations were higher in potatoes with high reducing sugar content,reaching 6.15 mg·kg-1 and 4.87 mg·kg-1,respectively;the concentrations of HCAs and PAHs were higher in chicken wings with high fat and protein content,reaching 29.27 μg·kg-1 and 1.60 μg·kg-1,respectively.Pearson correlation analysis revealed a significant correlation between the concentrations of hazards in different fried foods.The network relationships indicated that the formation of AA,5-HMF,HCAs,and PAHs shared the same reaction precursors,similar intermediates,and similar reaction pathways(Maillard,lipids and proteins oxidation,and sugars pyrolysis).This study lays a foundation for taking measures to simultaneously reduce the formation of various hazards during frying from multiple perspectives.(3)Frying potatoes at 190℃ was selected as the best model for hazards formation.TBHQ and TPP were added to soybean oil at different frying times to study the heat loss of antioxidants during flying,analyze the effects of antioxidants on the formation of AA,5-HMF,HCAs,and PAHs in fried potatoes,and finally screen out the optimal antioxidant and its addition time.The results showed that the loss rate of antioxidants added at different times increased significantly with the extension of oil heating time,and the loss rate of TBHQ during frying was significantly higher than that of TPP,with the highest rates of 83.86%and 41.39%,respectively.With the extension of oil heating time and the delay of adding time,the inhibition rate of antioxidants on hazards decreased,which showed that the inhibition rate of hazards was the largest when antioxidants were added at 0 h.In addition,the inhibition rates of TPP on AA,5-HMF and HCAs during frying were higher than those of TBHQ,and the inhibition rates on PAHs were slightly lower than those of TBHQ.Taking into account the heat loss of antioxidants and the inhibition effects on the four hazards,the inhibition effect of TPP added to fresh oil(0 h)was selected as the best inhibition effect on hazards in food. |
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