Utilization of plant extracts to control the safety and quality of fried foods-A review.
Compr Rev Food Sci Food Saf
; 22(3): 2310-2345, 2023 05.
Article
em En
| MEDLINE
| ID: mdl-37010776
ABSTRACT
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.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Culinária
/
Alimentos
Tipo de estudo:
Risk_factors_studies
Idioma:
En
Revista:
Compr Rev Food Sci Food Saf
Ano de publicação:
2023
Tipo de documento:
Article
País de afiliação:
China