Utilization of plant extracts to control the safety and quality of fried foods—A review

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.

Youtiao: Effect of ingredients and processing on quality attributes

“…In another study, sodium formaldehyde sulfoxylate and borate compounds (borax and boric acid) were not found in 124 youtiao samples collected from Jilin province, China . Other toxins generated from the frying process, such as advanced glycation end products and trans fatty acids in youtiao, remain to be analyzed and controlled (Li et al, 2023). Overall, the presence of these toxins and raw materials used to make youtiao should be monitored continuously to ensure the safety of youtiao for consumption.…”

“…Antioxidants were added into youtiao formulations to reduce the formation of chemical toxins, including 3-MCPD, acrylamide, PAHs, and oxy-PAHs, hence retarding the deterioration of frying oil quality (Fan et al, 2022;Gong et al, 2018;Huang et al, 2020;Huang et al, 2021;Li et al, 2023;Zhang & Zhang, 2007). Huang et al (2021) studied the effect of tert-butylhydroquinone addition on the formation of glycidyl and 3-monochloropropane-1,2diol (3-MCPD) esters in the oils adsorbed in youtiao during long-term frying (4 days).…”