| Fried processing is an important processing technology with simple operation,high processing efficiency,and controllable cost,which endows food with a golden color,unique flavor,and crisp taste.However,acrylamide(AA)with toxicity and carcinogenicity is produced during frying,especially in foods that are rich in carbohydrates and proteins.Plant polyphenols are widely found in nature,with high safety and many physiological activities,such as antioxidation,anti-inflammatory and antibacterial.In recent years,the inhibition of plant polyphenols on AA has gradually received attention.However,plant polyphenols are easily affected by environmental factors such as light,heat,p H,etc.,which leads to the reduction of stability.Based on this,this study selects typical plant polyphenol(rutin)as the research object,constructs the stabilized polyphenol carrier and analyzes the interaction and formation mechanism between stabilized polyphenols,discusses the inhibitory effect on AA and the release kinetics of polyphenols,further discusses the inhibition of AA in fried foods and changes in sensory quality,with a view to improving the safety of fried food.The main research contents and results are as follows:1.The rutin(RT)loaded zein-sodium carboxy methyl starch(CMS)carrier was constructed,and its formation mechanism was discussed through the structure and property characterization of stabilized polyphenols.Zein-CMS composite loaded with RT were prepared by anti-solvent precipitation method.The results showed that the particle size of particle was less than 300 nm,the polymer dispersity index(PDI)was less than 0.30,and the absolute value ofζ-potential was around 24 m V,indicating that the particle have good dispersion and stability;in addition,it was found that the absolute value of theζ-potential increases with the increase of CMS content,indicating that CMS attached to the outer layer dominates the potential characteristics of stabilized polyphenols.The structural characteristics of stabilized polyphenols were characterized by fluorescence spectroscopy,Fourier transform infrared spectroscopy(FTIR),X-ray diffraction(XRD)and circular dichroism spectroscopy(CD).The results showed that RT was successfully encapsulated and the formation of zein-RT-CMS nanoparticles was mainly driven by hydrogen bonds,electrostatic interactions and hydrophobic interactions.The results of cold field emission scanning electron microscopy(FE-SEM)showed that the particles were typically spherical and had a smooth surface.With the increase of CMS content,the particles gradually embedded in the cross-linked network structure.The encapsulation efficiency,thermal stability,p H stability and antioxidant stability of the stabilized polyphenols were determined.The results showed that when the mass ratio of zein/RT/CMS was 10:1:30,the encapsulation efficiency of zein-CMS carrier for RT was the highest,reaching73.50%.The thermogravimetric analysis(TGA)results showed that zein-CMS carrier improved the thermal stability of RT.In addition,the p H and antioxidant stability of stabilized polyphenols were improved.The possible formation mechanism of stabilized polyphenols was proposed through structural and property characterization.2.A high temperature and low humidity simulation system was established using asparagine/glucose as the reaction substrate.According to the single factor experiment,the conditions for the maximum production of AA were as follows:the molar ratio of asparagine to glucose was 1.4 mmol:1.4 mmol,the heating time was 20 min,the addition volume was 200μL(41.00%)and the heating temperature was 180℃.The inhibitory effect of stabilized polyphenols on AA was further studied.It was found that with the increase of CMS content,the inhibition rate of stabilized polyphenols on AA increased first and then decreased,which were17.12%,20.09%,23.16%,20.54%,and 16.45%,respectively.The highest inhibitory rate was23.16%when the mass ratio of zein/RT/CMS was 10:1:30.After fixing the mass ratio of zein/CMS was 1:3,it was found that with the increase of RT content,the inhibition rate of stabilized polyphenols on AA increased first and then decreased,which were 18.78%,24.68%,33.51%,22.43%,15.84%,and 14.34%,respectively.The highest inhibitory rate was 33.51%when the mass ratio of zein/RT/CMS was 1:0.03:3.Therefore,when the mass ratio of zein/RT/CMS was 1:0.03:3,the stabilizing polyphenols had the best inhibitory effect on AA.3.Four release kinetic models were used to fit the kinetic process of stabilized polyphenol.The results showed that the release of stabilized polyphenols was in line with the Korsmeyer-Peppas release model,the R~2 was 0.978.The release index(n)was 0.544,which was a non-Fick diffusion mechanism,indicating that the release of polyphenol was controlled by the concentration and carrier rupture.The maximum release rate reached 60.61%,indicating that the zein-CMS carrier had a good protective effect on RT.It was further speculated that the possible inhibition mechanism of stabilized polyphenols on AA were as follows:(1)Competing with precursor substances or prevent the production of intermediates.(2)Capturing carbonyl compounds.(3)The viscosity of the stabilized polyphenol solution can reduce the rate of motion between the reaction molecules in the reaction system,thereby reducing the formation of AA.4.The inhibition of stabilized polyphenols on AA in fried potato chips and the changes in sensory quality were studied.The results showed that with the increase of soaking time,the inhibition rate of stabilized polyphenols on AA increased at first and then decreased,which were 9.46%,25.68%,31.25%,17.36%,10.53%,and 9.37%,respectively.The maximum inhibition rate was 31.25%when the soaking time was 15 min.In addition,stabilized polyphenols improved the brightness and elasticity of fried potato chips.The electronic tongue and sensory evaluation showed no significant difference in the sensory quality of fried potato chips,indicating that they still had a good flavor. |
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