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Utilization of plant extracts to control the safety and quality of fried foods—A review |
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| Authors: | Cuicui Li Long Chen David Julian McClements Wenmeng Liu Jie Long Chao Qiu Yi Wang Zhongyu Yang Zhenlin Xu Man Meng Zhengyu Jin |
| Affiliation: | 1. School of Food Science and Technology, Jiangnan University, Wuxi, China
Contribution: Writing - original draft, Writing - review & editing;2. School of Food Science and Technology, Jiangnan University, Wuxi, China;3. Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA;4. School of Food Science and Technology, Jiangnan University, Wuxi, China Contribution: Investigation, Writing - review & editing;5. School of Food Science and Technology, Jiangnan University, Wuxi, China State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China Contribution: Data curation, Resources;6. School of Food Science and Technology, Jiangnan University, Wuxi, China Contribution: Writing - review & editing;7. School of Food Science and Technology, Jiangnan University, Wuxi, China Contribution: Data curation, Resources;8. School of Food Science and Technology, South China Agricultural University, Guangzhou, China Contribution: Supervision;9. Licheng Detection & Certification Group Co, Ltd, Zhongshan, China Contribution: Supervision;10. School of Food Science and Technology, Jiangnan University, Wuxi, China State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China Contribution: Funding acquisition, Investigation, Project administration |
| Abstract: | Frying is one of the most common methods of preparing foods. However, it may lead to the formation of potentially hazardous substances, such as acrylamide, heterocyclic amines, trans fatty acids, advanced glycation end products, hydroxymethyl furfural and polycyclic aromatic hydrocarbons, and adversely alter the desirable sensory attributes of foods, thereby reducing the safety and quality of fried foods. Currently, the formation of toxic substances is usually reduced by pretreatment of the raw materials, optimization of process parameters, and the use of coatings. However, many of these strategies are not highly effective at inhibiting the formation of these undesirable reaction products. Plant extracts can be used for this purpose because of their abundance, safety, and beneficial functional attributes. In this article, we focus on the potential of using plant extracts to inhibit the formation of hazardous substances, so as to improve the safety of fried food. In addition, we also summarized the effects of plant extracts, which inhibit the production of hazardous substances, on food sensory aspects (flavor, color, texture, and taste). Finally, we highlight areas where further research is required. |
| Keywords: | frying plant extract hazardous substances inhibition mechanism sensory quality future prospects |