{"title":"TBHQ 和 TPP 对炸薯条中四类食品安全危害的抑制作用","authors":"Xiaofang Liu, Xu Zhang, Yinyin Wu, Xiaowei Xu, Xiangxin Xu, Li Liang, Jixian Zhang, Chaoting Wen, Youdong Li, Xudong He, Guoyan Liu, Xin Xu","doi":"10.1007/s11947-024-03481-2","DOIUrl":null,"url":null,"abstract":"<p>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 (<i>p</i> < 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.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Inhibition of TBHQ and TPP on Four Categories of Food Safety Hazards in Fried Potatoes\",\"authors\":\"Xiaofang Liu, Xu Zhang, Yinyin Wu, Xiaowei Xu, Xiangxin Xu, Li Liang, Jixian Zhang, Chaoting Wen, Youdong Li, Xudong He, Guoyan Liu, Xin Xu\",\"doi\":\"10.1007/s11947-024-03481-2\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>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 (<i>p</i> < 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.</p>\",\"PeriodicalId\":562,\"journal\":{\"name\":\"Food and Bioprocess Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-06-19\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioprocess Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s11947-024-03481-2\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11947-024-03481-2","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Inhibition of TBHQ and TPP on Four Categories of Food Safety Hazards in Fried Potatoes
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.
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.