Guoyan Liu , Xiaowei Xu , Xiangxin Xu , Li Liang , Jixian Zhang , Chaoting Wen , Youdong Li , Xudong He , Xiaofang Liu , Xin Xu
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引用次数: 0
Abstract
French fries are widely consumed globally; however, their high oil content and the presence of lipophilic pollutants, such as polycyclic aromatic hydrocarbons (PAHs), which are linked to carcinogenic and mutagenic effects, pose significant health concerns. This study investigated the effects of three pre-drying methods- hot air drying (HAD), vacuum drying (VD), and microwave drying (MD) on PAH4 migration and key quality parameters of French fries, including oil content, hardness, and microstructural changes. The stable isotope-labeled PAH4 (PAH4-d12) were employed to simulate the migration of PAH4 from frying oil to French fries. SEM and CLSM 3D imaging revealed that HAD and VD had a denser microstructure in the fries, reducing oil absorption and PAH4 migration, while MD caused structural damage, increasing porosity and PAH4 migration. The results demonstrated that HAD and VD significantly minimized PAH4 migration, resulting in a firmer French fry with reduced oil absorption and improved oil retention. Specifically, these methods significantly reduced the oil content in French fries by 16.00–37.54 % and increased their hardness by 37.10–91.05 %. In contrast, MD increased PAH4 migration due to structural degradation, including the formation of larger pores, which facilitated significantly higher oil absorption. This study demonstrates that pre-drying methods such as HAD and VD can effectively reduce PAH4 exposure, enhance food safety, and improve the textural properties of French fries, offering a practical approach for producing healthier fried products.
期刊介绍:
Official Journal of the European Federation of Chemical Engineering:
Part C
FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering.
Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing.
The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those:
• Primarily concerned with food formulation
• That use experimental design techniques to obtain response surfaces but gain little insight from them
• That are empirical and ignore established mechanistic models, e.g., empirical drying curves
• That are primarily concerned about sensory evaluation and colour
• Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material,
• Containing only chemical analyses of biological materials.