ACS food science & technology最新文献_第2页

Effects of Lyophilized Peach Supplementation on Yam Cookies Quality: Oxidative Stability, Nutritional Potential, and Antioxidant Properties 补充冻干桃对山药饼干质量的影响：氧化稳定性、营养潜力和抗氧化特性

ACS food science & technology Pub Date : 2024-09-04 DOI: 10.1021/acsfoodscitech.4c00462

Solange Teresinha Carpes, Letícia Souza da Silva, Ellen Cristina Perin, Bruno Henrique Fontoura, Edimir Andrade Pereira, Robson Rosa de Camargo, Mirelli Bianchin, Jonas Cardoso de Oliveira, Idemir Citadin

{"title":"Effects of Lyophilized Peach Supplementation on Yam Cookies Quality: Oxidative Stability, Nutritional Potential, and Antioxidant Properties","authors":"Solange Teresinha Carpes, Letícia Souza da Silva, Ellen Cristina Perin, Bruno Henrique Fontoura, Edimir Andrade Pereira, Robson Rosa de Camargo, Mirelli Bianchin, Jonas Cardoso de Oliveira, Idemir Citadin","doi":"10.1021/acsfoodscitech.4c00462","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00462","url":null,"abstract":"This study aimed to increase oxidative stability and enhance yam flour cookies’ nutritional and antioxidant properties by incorporating lyophilized peach (LP). The cookies were subjected to two storage conditions: one with exposure to light and one in darkness for 60 days at room temperature. Four formulations were tested: a control (F1), F2, and F3 with 10% and 20% LP, respectively, and F4 with tert-butyl hydroxyquinone. The yam cookies demonstrated a high protein content (7.5%) and low acid detergent fiber (2.41%). Incorporating LP into the cookies significantly enhanced their antioxidant capacity, with F3 showing oxidative stability comparable to that of F4 across both storage conditions. Notably, phenolic retention with antioxidant activity was higher in cookies stored in darkness. These findings suggest that LP is an effective natural alternative to synthetic antioxidants for improving yam cookies’ oxidative stability and overall quality.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142205690","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Oral Microbiota–Brain Axis: A New Paradigm to Understand Flavor Perception and Food Preferences? 口腔微生物群-大脑轴：了解风味感知和食物偏好的新范式？

ACS food science & technology Pub Date : 2024-09-04 DOI: 10.1021/acsfoodscitech.4c00594

Carolina Muñoz González, Paula Calvo López-Dávalos

引用次数: 0

Microencapsulation of Ganoderma lucidum Extract: Evaluation of Functional Components, In Vitro Simulated Digestion, and Stability as a Potential Feed Antioxidant 灵芝提取物的微胶囊化：功能成分、体外模拟消化和作为潜在饲料抗氧化剂的稳定性评估

IF 2.6

ACS food science & technology Pub Date : 2024-09-04 DOI: 10.1021/acsfoodscitech.4c0045710.1021/acsfoodscitech.4c00457

Piyaphat Petwattanapha, Tonglian Buwjoom, Buaream Maneewan, Pricha Rattanang and Sureerat Thuekeaw*,

{"title":"Microencapsulation of Ganoderma lucidum Extract: Evaluation of Functional Components, In Vitro Simulated Digestion, and Stability as a Potential Feed Antioxidant","authors":"Piyaphat Petwattanapha, Tonglian Buwjoom, Buaream Maneewan, Pricha Rattanang and Sureerat Thuekeaw*, ","doi":"10.1021/acsfoodscitech.4c0045710.1021/acsfoodscitech.4c00457","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00457https://doi.org/10.1021/acsfoodscitech.4c00457","url":null,"abstract":"Ganoderma lucidum extract (GE) exhibited excellent antioxidant activity with a diverse range of bioactive constituents for enhancing the antioxidant status in animals. However, the challenge is intestinal-targeted delivery. Microencapsulation is widely employed to protect pharmacological substances by fabricating microcapsules. This study investigated the preparation of multilayer microcapsules. Sodium alginate (SA) was used as the primary wall followed by the creation of polyelectrolyte multilayers using chitosan (CS)-SA to obtain GE/SA-CS. GE had high levels of ergosterol, flavonoids, and triterpenoids as well as >80% of antioxidant properties. In vitro simulated digestion indicated that the multilayers of SA-CS displayed a great controlled release ability under intestinal conditions (82.15 ± 3.99%). SA-CS not only protected the constituents of GE from acid, bile, trypsin, and heat treatment but also extended the storage shelf life of GE. Thus, the development of microencapsulation based on the antioxidant delivery system in multilayer SA-CS microcapsules could retain active compounds in GE.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00457","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142270034","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microencapsulation of Ganoderma lucidum Extract: Evaluation of Functional Components, In Vitro Simulated Digestion, and Stability as a Potential Feed Antioxidant 灵芝提取物的微胶囊化：功能成分、体外模拟消化和作为潜在饲料抗氧化剂的稳定性评估

ACS food science & technology Pub Date : 2024-09-04 DOI: 10.1021/acsfoodscitech.4c00457

Piyaphat Petwattanapha, Tonglian Buwjoom, Buaream Maneewan, Pricha Rattanang, Sureerat Thuekeaw

{"title":"Microencapsulation of Ganoderma lucidum Extract: Evaluation of Functional Components, In Vitro Simulated Digestion, and Stability as a Potential Feed Antioxidant","authors":"Piyaphat Petwattanapha, Tonglian Buwjoom, Buaream Maneewan, Pricha Rattanang, Sureerat Thuekeaw","doi":"10.1021/acsfoodscitech.4c00457","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00457","url":null,"abstract":"Ganoderma lucidum extract (GE) exhibited excellent antioxidant activity with a diverse range of bioactive constituents for enhancing the antioxidant status in animals. However, the challenge is intestinal-targeted delivery. Microencapsulation is widely employed to protect pharmacological substances by fabricating microcapsules. This study investigated the preparation of multilayer microcapsules. Sodium alginate (SA) was used as the primary wall followed by the creation of polyelectrolyte multilayers using chitosan (CS)-SA to obtain GE/SA-CS. GE had high levels of ergosterol, flavonoids, and triterpenoids as well as >80% of antioxidant properties. In vitro simulated digestion indicated that the multilayers of SA-CS displayed a great controlled release ability under intestinal conditions (82.15 ± 3.99%). SA-CS not only protected the constituents of GE from acid, bile, trypsin, and heat treatment but also extended the storage shelf life of GE. Thus, the development of microencapsulation based on the antioxidant delivery system in multilayer SA-CS microcapsules could retain active compounds in GE.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142205691","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of Lyophilized Peach Supplementation on Yam Cookies Quality: Oxidative Stability, Nutritional Potential, and Antioxidant Properties 补充冻干桃对山药饼干质量的影响：氧化稳定性、营养潜力和抗氧化特性

IF 2.6

ACS food science & technology Pub Date : 2024-09-04 DOI: 10.1021/acsfoodscitech.4c0046210.1021/acsfoodscitech.4c00462

Solange Teresinha Carpes*, Letícia Souza da Silva, Ellen Cristina Perin, Bruno Henrique Fontoura, Edimir Andrade Pereira, Robson Rosa de Camargo, Mirelli Bianchin, Jonas Cardoso de Oliveira and Idemir Citadin,

{"title":"Effects of Lyophilized Peach Supplementation on Yam Cookies Quality: Oxidative Stability, Nutritional Potential, and Antioxidant Properties","authors":"Solange Teresinha Carpes*, Letícia Souza da Silva, Ellen Cristina Perin, Bruno Henrique Fontoura, Edimir Andrade Pereira, Robson Rosa de Camargo, Mirelli Bianchin, Jonas Cardoso de Oliveira and Idemir Citadin, ","doi":"10.1021/acsfoodscitech.4c0046210.1021/acsfoodscitech.4c00462","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00462https://doi.org/10.1021/acsfoodscitech.4c00462","url":null,"abstract":"This study aimed to increase oxidative stability and enhance yam flour cookies’ nutritional and antioxidant properties by incorporating lyophilized peach (LP). The cookies were subjected to two storage conditions: one with exposure to light and one in darkness for 60 days at room temperature. Four formulations were tested: a control (F1), F2, and F3 with 10% and 20% LP, respectively, and F4 with tert-butyl hydroxyquinone. The yam cookies demonstrated a high protein content (7.5%) and low acid detergent fiber (2.41%). Incorporating LP into the cookies significantly enhanced their antioxidant capacity, with F3 showing oxidative stability comparable to that of F4 across both storage conditions. Notably, phenolic retention with antioxidant activity was higher in cookies stored in darkness. These findings suggest that LP is an effective natural alternative to synthetic antioxidants for improving yam cookies’ oxidative stability and overall quality.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00462","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142270107","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Unlocking Value from Waste: a Comparative Study of Orange Peel Extraction Methods Using Choline Chloride-Based Natural Deep Eutectic Solvents 从废弃物中挖掘价值：使用氯化胆碱型天然深层共晶溶剂的橙皮萃取方法比较研究

ACS food science & technology Pub Date : 2024-09-03 DOI: 10.1021/acsfoodscitech.4c00476

Clara Gomez-Urios, Pablo Puchades-Colera, Ana Frigola, Daniel Lopez-Malo, Maria J. Esteve, Jesus Blesa

{"title":"Unlocking Value from Waste: a Comparative Study of Orange Peel Extraction Methods Using Choline Chloride-Based Natural Deep Eutectic Solvents","authors":"Clara Gomez-Urios, Pablo Puchades-Colera, Ana Frigola, Daniel Lopez-Malo, Maria J. Esteve, Jesus Blesa","doi":"10.1021/acsfoodscitech.4c00476","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00476","url":null,"abstract":"Green chemistry is a fundamental aspect of the food industry in the extraction of bioactive compounds from plant byproducts, through the utilization of sustainable methodologies, such as ultrasound-assisted extraction (UAE), enhancing food safety. Conventional solvents are being replaced by green alternatives, including natural deep eutectic solvents (NADES), which are nontoxic and biodegradable. The objective of this study is to compare UAE with heating-stirring (HS) methods for the extraction of bioactive compounds from orange peels using NADES. The antioxidant capacity (AC) of the extracts will be compared by three methods [oxygen radical absorbance capacity (ORAC), DPPH, and ferric ion reducing antioxidant power (FRAP)], also the phenolic profile will be studied, and the stability of the extracted compounds will also be assessed. The AC results demonstrated that UAE yielded higher than HS with ChChl/Fruc and ChChl/LA. The FRAP revealed differences among NADES, with ChChl/LP/MA exhibiting the highest. ORAC method identified ChChl/LP/MA and ChChl/LA as the most efficient. The UAE showed higher extraction yield compared to HS, particularly for caffeic acid and hesperidin, where ChChl/Fruc and ChChl/LA where the best NADES. Concerning stability, HS yielded a more stable AC than UAE, except ChChl/Fruc. UAE demonstrated superior stability for phenolic compounds in ChChl/LP/MA and ChChl/Gly, whereas HS showed greater efficacy for ChChl/LA. In conclusion, the selection of extraction methods and solvents has a impact on the yield, stability, and AC of bioactive compounds. It is evident that the selection of NADES and extraction methods should be tailored to achieve an optimal balance between yield, AC, and long-term stability of the bioactive compounds.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142227703","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Unlocking Value from Waste: a Comparative Study of Orange Peel Extraction Methods Using Choline Chloride-Based Natural Deep Eutectic Solvents 从废弃物中挖掘价值：使用氯化胆碱型天然深层共晶溶剂的橙皮萃取方法比较研究

IF 2.6

ACS food science & technology Pub Date : 2024-09-03 DOI: 10.1021/acsfoodscitech.4c0047610.1021/acsfoodscitech.4c00476

Clara Gomez-Urios, Pablo Puchades-Colera, Ana Frigola, Daniel Lopez-Malo, Maria J. Esteve* and Jesus Blesa,

{"title":"Unlocking Value from Waste: a Comparative Study of Orange Peel Extraction Methods Using Choline Chloride-Based Natural Deep Eutectic Solvents","authors":"Clara Gomez-Urios, Pablo Puchades-Colera, Ana Frigola, Daniel Lopez-Malo, Maria J. Esteve* and Jesus Blesa, ","doi":"10.1021/acsfoodscitech.4c0047610.1021/acsfoodscitech.4c00476","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00476https://doi.org/10.1021/acsfoodscitech.4c00476","url":null,"abstract":"Green chemistry is a fundamental aspect of the food industry in the extraction of bioactive compounds from plant byproducts, through the utilization of sustainable methodologies, such as ultrasound-assisted extraction (UAE), enhancing food safety. Conventional solvents are being replaced by green alternatives, including natural deep eutectic solvents (NADES), which are nontoxic and biodegradable. The objective of this study is to compare UAE with heating-stirring (HS) methods for the extraction of bioactive compounds from orange peels using NADES. The antioxidant capacity (AC) of the extracts will be compared by three methods [oxygen radical absorbance capacity (ORAC), DPPH, and ferric ion reducing antioxidant power (FRAP)], also the phenolic profile will be studied, and the stability of the extracted compounds will also be assessed. The AC results demonstrated that UAE yielded higher than HS with ChChl/Fruc and ChChl/LA. The FRAP revealed differences among NADES, with ChChl/LP/MA exhibiting the highest. ORAC method identified ChChl/LP/MA and ChChl/LA as the most efficient. The UAE showed higher extraction yield compared to HS, particularly for caffeic acid and hesperidin, where ChChl/Fruc and ChChl/LA where the best NADES. Concerning stability, HS yielded a more stable AC than UAE, except ChChl/Fruc. UAE demonstrated superior stability for phenolic compounds in ChChl/LP/MA and ChChl/Gly, whereas HS showed greater efficacy for ChChl/LA. In conclusion, the selection of extraction methods and solvents has a impact on the yield, stability, and AC of bioactive compounds. It is evident that the selection of NADES and extraction methods should be tailored to achieve an optimal balance between yield, AC, and long-term stability of the bioactive compounds.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142270030","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploiting the Combinatorial Potential of Mangiferin and Jujube Seeds in Poultry Meat Preservation: A Sustainable Packaging Solution to Improve Food Quality 在禽肉保鲜中开发芒果苷和酸枣仁的组合潜力：提高食品质量的可持续包装解决方案

IF 2.6

ACS food science & technology Pub Date : 2024-08-31 DOI: 10.1021/acsfoodscitech.4c0022010.1021/acsfoodscitech.4c00220

Anamika Nayak, Rohini Samadarsi and Debjani Dutta*,

{"title":"Exploiting the Combinatorial Potential of Mangiferin and Jujube Seeds in Poultry Meat Preservation: A Sustainable Packaging Solution to Improve Food Quality","authors":"Anamika Nayak, Rohini Samadarsi and Debjani Dutta*, ","doi":"10.1021/acsfoodscitech.4c0022010.1021/acsfoodscitech.4c00220","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00220https://doi.org/10.1021/acsfoodscitech.4c00220","url":null,"abstract":"The bioactive potential of mangiferin and jujube seed powder was used in combination to develop an active food packaging film. An activation energy of 13.7 kJ/mol for mangiferin was calculated using the Arrhenius equation, which suggested that the addition of mangiferin made the film thermostable. The fabricated film showed a tensile strength of 1.30 MPa, an opacity of 10.00 mm–1, and a water vapor permeability of 10.02 × 10–9 g cm–1 s–1 pa–1. Antioxidant capacities of the film in terms of DPPH radical scavenging activity and nitrite-scavenging activity were 95.93 and 56.70%, respectively. The fabricated film showed antimicrobial activity against meat spoilage organisms, i.e., E. coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Bacillus subtilis with a zone of inhibition of 5.3, 8.0, 10.7, and 10.58 mm, respectively. The film could protect the meat against lipid peroxidation, protein oxidation, and myoglobin oxidation when kept for a period of 6 days at 4 °C. The biodegradability of the film was 76% after 6 days.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142273709","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploiting the Combinatorial Potential of Mangiferin and Jujube Seeds in Poultry Meat Preservation: A Sustainable Packaging Solution to Improve Food Quality 在禽肉保鲜中开发芒果苷和酸枣仁的组合潜力：提高食品质量的可持续包装解决方案

ACS food science & technology Pub Date : 2024-08-31 DOI: 10.1021/acsfoodscitech.4c00220

Anamika Nayak, Rohini Samadarsi, Debjani Dutta

{"title":"Exploiting the Combinatorial Potential of Mangiferin and Jujube Seeds in Poultry Meat Preservation: A Sustainable Packaging Solution to Improve Food Quality","authors":"Anamika Nayak, Rohini Samadarsi, Debjani Dutta","doi":"10.1021/acsfoodscitech.4c00220","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00220","url":null,"abstract":"The bioactive potential of mangiferin and jujube seed powder was used in combination to develop an active food packaging film. An activation energy of 13.7 kJ/mol for mangiferin was calculated using the Arrhenius equation, which suggested that the addition of mangiferin made the film thermostable. The fabricated film showed a tensile strength of 1.30 MPa, an opacity of 10.00 mm–1, and a water vapor permeability of 10.02 × 10–9 g cm–1 s–1 pa–1. Antioxidant capacities of the film in terms of DPPH radical scavenging activity and nitrite-scavenging activity were 95.93 and 56.70%, respectively. The fabricated film showed antimicrobial activity against meat spoilage organisms, i.e., E. coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Bacillus subtilis with a zone of inhibition of 5.3, 8.0, 10.7, and 10.58 mm, respectively. The film could protect the meat against lipid peroxidation, protein oxidation, and myoglobin oxidation when kept for a period of 6 days at 4 °C. The biodegradability of the film was 76% after 6 days.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142205552","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Acrylamide Mitigation in French Fries: The Effects of the Surface-to-Volume Ratio of Potato Strips and Timing of In-season Nitrogen Applications 减少薯条中的丙烯酰胺：马铃薯条的表面积与体积比以及季节性施氮时间的影响

IF 2.6

ACS food science & technology Pub Date : 2024-08-30 DOI: 10.1021/acsfoodscitech.1c0027910.1021/acsfoodscitech.1c00279

Dilumi W. K. Liyanage, Dmytro P. Yevtushenko*, Michele N. Konschuh, Manjula S. Bandara and Zhen-Xiang Lu*,

{"title":"Acrylamide Mitigation in French Fries: The Effects of the Surface-to-Volume Ratio of Potato Strips and Timing of In-season Nitrogen Applications","authors":"Dilumi W. K. Liyanage, Dmytro P. Yevtushenko*, Michele N. Konschuh, Manjula S. Bandara and Zhen-Xiang Lu*, ","doi":"10.1021/acsfoodscitech.1c0027910.1021/acsfoodscitech.1c00279","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.1c00279https://doi.org/10.1021/acsfoodscitech.1c00279","url":null,"abstract":"Acrylamide formed in French fries during high-temperature cooking may pose a risk to human health. Here, we found that increasing the cross section size from 0.8 to 1 cm lowered the acrylamide content in French fries from Russet Burbank, Ranger Russet, and Shepody by 63, 55, and 59%, respectively. A further increase in strip thickness from 1 to 1.2 cm decreased the acrylamide content by 64% in Shepody but not in the other cultivars. In all but one instance, the acrylamide contents correlated more strongly with reducing sugars. We also evaluated the impact of different N fertilization strategies on the accumulation of free asparagine and reducing sugars in fresh tubers and acrylamide formation in French fries from the cultivar Russet Burbank, grown over two seasons in southern Alberta, Canada. Both acrylamide formation and its precursors were significantly more influenced by heat stress and tuber chemical maturity than by different fertilization strategies.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142270169","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0