Open Access Open Access  Restricted Access Subscription or Fee Access

Acrylamide in deep-frying versus air frying foods and mitigation treatments: a review

Juliana de Oliveira, Márcia Filgueiras Rebelo de Matos, Neuza Maria Miranda dos Santos, Laise Cedraz Pinto

Abstract


Frying can contribute to intensifying oxidative reactions and the formation of acrylamide (AA), which is a compound derived from the Maillard Reaction, potentially toxic. Even so, fried foods are one of the most consumed foods worldwide. Innovative technologies such as air frying (AF) have been developed to this end. Thus, the objectives of this review were to systematize data on AA content in foods, compare the AF technique with immersion frying (FRIT), and assess the efficacy of pretreatments to reduce AA in foods exposed to AF. AF showed an average percentage reduction of AA content and colorimetric indicator a* of 41.4% and 58.7%, respectively. Asparaginase and plant extracts were effective in reducing AA formation, with mean reduction of 20.94% and 67.01%, respectively. AF proved to be a potentially efficient method for reducing AA in foods, and the use of pretreatments proved to be effective in reducing its formation even further.


Keywords


air fryer, traditional frying; deep frying; foods fryer; Maillard Reaction

Full Text:

PDF

References


Mogol BA, Gokmen V. Thermal process contmainants: acrylamide chloropropanols and furan. Cur. Opi. Food Sci. 2016; 7: 86-92p. https://doi.org/10.1016/j.cofs.2016.01.005.

Wang Y, Wu X, McClements DJ, et al. Effect of new frying technology on starchy food quality. Foods. 2021; 10: 1852-1870p. https://doi.org/10.3390/foods10081852.

Sansano M, Heredia A, Peinado A, et al. Dietary acylamide: what happens during digestion. Food Chem. 2017; 237: 58-64p. https://doi.org/10.1016/j.foodchem.2017.05.104.

Baskar G, Aiswarya R. Overview on mitigation of acrylamide in starchy fried and baked foods. J. Sci. Food Agri. 2018; 98: 4385-4394p. https://doi.org/10.1002/jsfa.9013.

Haddarah A, Naim E, Dankar I, et al. The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying. Food Chemistry. 2021; 350: 129060-5p. https://doi.org/10.1016/j.foodchem.2021.129060.

International Agency for Research on Cancer (IARC). Monographs on the evaluation of carcinogenesis risks to humans. IARC. 1994; 60, 435-453p.

Zhivagui M, Ng AWR, Ardin M, et al. Experimental and pan-cancer genome analyses reveal widespread contribution of acylamide exposure to carcinogenesis in humans. Gen. Res. 2019; 29(4):521-31p. https://doi.org/10.1101/gr.242453.118.

Kadawathagedara M, Botton J, Lauzon-Guillain, B, et al. Dietary acrylamide intake during pregnancy and postnatal growth and obesity: results from the Norwegian mother and child cohort study (MoBa). Env. Inter. 2018; 13: 325-34. https://doi.org/10.1016/j.envint.2018.01.004.

Merhi A, Naous GE, Daher R, et al. Carcinogenic and neurotoxic risks of dietary acrylamide consumed through cereals among the Lebanese population. BMC Chem. 2020;14(53):1-7p. https://doi.org/10.1186/s13065-020-00705-2.

Liu Z, Tse LA, Chen B, et al. Dietary acrylamide exposure was associated with mild cognition decline among non-smoking Chinese elderly men. Sci. Rep. 2017; 7(1):1-7p. https://doi.org/10.1038/s41598-017-06813-9.

Dehghannya J, Ngadi M. Recent advances in microstructure characterization on fried foods: different frying techniques and process modeling. Trends Food Sci. Technol. 2021; 116: 786-801p. https://doi.org/10.1016/j.tifs.2021.03.033.

Giovanelli G, Torri L, Sinelli N, et al. Comparative study of physico-chemical and sensory characteristics of French fried prepared from frozen potatoes using different cooking systems. Europ. Food Res. Technol. 2017; 243: 1619-31p. https://doi.org/10.1007/s00217-017-2870-x.

Cao Y, Wu G, Zhang F, et al. A comparative study of physicochemical and flavor characteristics of chicken nuggets during air frying and deep frying. J. Amer. Oil Chem. 2020; 97:901-13p. https://doi.org/10.1002/aocs.12376.

Zaghi AN, Barbalho SM, Guiguer EL, et al. Frying process: from conventional to air frying technology. Food Rev. Inter. 2019; 35(8):763-77p. https://doi.org/10.1080/87559129.2019.1600541.

Page MJ, McKenzie JE, Bossuyt PM, et al. The PRISMA 2020 statement: an updated guideline for reporting systematic reviews. Syst. Rev. 2021; 10, 1-11. https://doi.org/10.1136/bmj.n71.

Basuny AMM, Oatibi HHA. Effect of a novel technology (air and vacuum frying) on sensory evaluation and acrylamide generation in fried potato chips. Banat's J. Biotechnol. 2016; 14:101-12p. https://doi.org/10.7904/2068–4738–VII(14)–101.

Lee J, Han J, Jung M, et al. Effecs of thawing and frying methods on the formation of acylamide and polycyclic aromatic hydrocarbons in chicken meat. Foods. 2020; 9: 573-86p. https://doi.org/10.3390/foods9050573.

Santos CSP, Cunha SC, Casal S. Deep or air frying? A comparative study with different vegetable oils. Euro. J. Lip. Sci. Technol. 2017; 119, 1600375-388p. https://doi.org/10.1002/ejlt.201600375.

Liu L, Huang P, Xie W, et al. Effect of air fryer temperature on the quality attibutes of sturgeon steak and compatison of its perfonmance with traditional deep fat frying. Food Sci. Nut. 2022; 10: 342-53. https://doi.org/10.1002/fsn3.2472.

Ravi A, Gurunathan B. Acrylamide mitigation in fried kochchi kesel chips using free and immobilized fungal asparaginase. Food Technol. Biotechnol. 2018; 56: 51-7p. https://doi.org/10.17113/ftb.56.01.18.5422.

Baskar G, Joy S, Aiswarya, R. Optimization of enzymatic pretreatment and frying conditions for acrylamide mitigation in fried tapioca chips. Inter. J. Mod. Sci. Technol. 2016; 1(6): 224-9p.

Orsák M, Kotíková Z, Podhorecká K, et al. Acrylamide formation in red-, purple- and yellow-fleshed potatoes by frying and baking. J. Food Compos. Anal. 2022; 110(7): 104529. https://doi.org/10.1016/j.jfca.2022.104529.

Dong L, Qiu C, Wang R, et al. Effecs of air frying on French fries: the indication role of physicochemical properties on the formation of Maillard hazards, and the changes of starch digestibility. Front. Nut. 2022; 9: 1-12p. https://doi.org/10.3389/fnut.2022.889901.

Marins AR, Satorelli A, Silva LA, et al. Influence of the addition of resemary (Rosmarinus officinalis l.) and oregano (Origanum vulgare) on the lipid stability, texture and sensory characteristics of pork burgers. Res. Soci. Develop. 2021; 10: e201101119477. https://doi.org/10.33448/rsd-v10i11.19477.

Galo GT, Lima ACS, Machado KM, et al. Estudo da extração da quercetina a partir da cebola roxa (Allium ceppa l.) e seu uso como conervante alimentar natural. The J. Engin. Exact Sci. 2018; 4:153-62p. https://doi.org/10.18540/jcecvl4iss1pp0153-0162.

Zhou Y, Li C, Feng B, et al. UPLC-ESI-MS/MS based identification and antioxidant, antibacterial, cytotoxic activities of aqueous extracts from storey onion (Allium cepa L. var. proliferum Regel). Food Res. Inter. 2020; 130: 108969. https://doi.org/10.1016/j.foodres.2019.108969.

Cheng H, Huang G, & Huang H. The antioxidant activities of garlic polysaccharide and its derivatives. Int. J. Biol. Macromol. 2019; 145: 819-26p. https://doi.org/10.1016/j.ijbiomac.2019.09.232.




DOI: https://doi.org/10.37591/jomcct.v14i1.3516

Refbacks

  • There are currently no refbacks.