Inhibition of TBHQ and TPP on Four Categories of Food Safety Hazards in Fried Potatoes

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2024-06-19 DOI:10.1007/s11947-024-03481-2

Xiaofang Liu, Xu Zhang, Yinyin Wu, Xiaowei Xu, Xiangxin Xu, Li Liang, Jixian Zhang, Chaoting Wen, Youdong Li, Xudong He, Guoyan Liu, Xin Xu

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Abstract

Four food safety hazards, acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs), were detected in fried potatoes. The inhibition of tertiary butylhydroquinone (TBHQ) and tea polyphenol palmitate (TPP) added at various frying durations on the four hazards was investigated. The findings indicated that the relative loss of TBHQ was significantly (p < 0.05) higher than that of TPP (41.39 ± 2.74%) during frying, up to 83.86 ± 1.26% when added at 0 h. Additionally, adding antioxidants to the oil before frying significantly reduced the formation of four hazards compared to other addition times. TBHQ demonstrated superior efficacy in inhibiting the formation of PAHs, while TPP exhibited greater effectiveness in suppressing the generation of AA, 5-HMF, and HCAs. The overall impact of TPP was superior to that of TBHQ in inhibiting the formation of four hazards in fried potatoes. This study provided references for adding antioxidants to suppress the generation of various hazards in actual frying systems.

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TBHQ 和 TPP 对炸薯条中四类食品安全危害的抑制作用

在油炸马铃薯中检测到了四种食品安全危害物质：丙烯酰胺（AA）、5-羟甲基糠醛（5-HMF）、杂环胺（HCAs）和多环芳烃（PAHs）。研究了在不同油炸持续时间下添加叔丁基对苯二酚（TBHQ）和茶多酚棕榈酸酯（TPP）对四种危害的抑制作用。结果表明，在油炸过程中，TBHQ 的相对损失率（p < 0.05）明显高于 TPP（41.39 ± 2.74%），在 0 小时添加时，TBHQ 的损失率高达 83.86 ± 1.26%。此外，与其他添加时间相比，在油炸前添加抗氧化剂可显著减少四种危害的形成。TBHQ 在抑制多环芳烃的生成方面表现出更强的功效，而 TPP 在抑制 AA、5-HMF 和 HCA 的生成方面表现出更强的功效。在抑制油炸马铃薯中四种有害物质的形成方面，TPP 的总体效果优于 TBHQ。这项研究为在实际油炸系统中添加抗氧化剂以抑制各种危害的生成提供了参考。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.

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