Isotope-labeled four polycyclic aromatic hydrocarbons (PAH4-d12) were applied to study the migration and distribution of PAH4 in oil to French fries during frying. The results showed that the mobilities of PAH4-d12 showed a downtrend within 0-6 h and then an uptrend, and PAH4-d12 were mainly distributed in the crust of the French fries, especially five-ring PAHs-d12. The correlation analysis showed that PAH4-d12 migration was mainly caused by oil absorption of French fries. The low fluidity of the oil slowed down the PAH4-d12 migration, which was accelerated as the total polar component increased (higher than 15-20%). Additionally, higher frying temperature enhanced the crust ratio and porous structure of French fries, which explained the abundant five-ring PAHs-d12 distributed in the crust. This study provided references for optimizing the frying parameters: the exposure of PAH4 in French fries to humans can be reduced by controlling the oil quality and weakening the crust of the French fries.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1021/acs.jafc.2c00500 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
[ORL : what's new in 2024].
Rev Med Suisse
January 2025
Service d'oto-rhino-laryngologie et de chirurgie cervico-faciale, Centre hospitalier universitaire vaudois, 1011 Lausanne.
This article highlights recent advancements in otorhinolaryngology. It reviews innovations in managing sudden sensory-neural hearing loss through low-dose glucocorticoid treatments and explores pediatric audiology breakthroughs, particularly gene therapy for DFNB9 deafness. In speech pathology and oncology, a new minimally invasive robotic surgical approach enhances organ preservation for head and neck cancers.
View Article and Find Full Text PDFRole of a Whole Plant Foods Diet in Breast Cancer Prevention and Survival.
J Am Nutr Assoc
January 2025
School of Medicine, University of Granada, Granada, Spain.
Breast cancer (BC) is one of the leading causes of death and morbidity among women worldwide. Epidemiologic evidence shows that the risk of BC and other chronic diseases decreases as the proportion of whole plant foods increases, while the proportion of animal foods (fish, meat, poultry, eggs, seafood, and dairy products) and non-whole plant foods (e.g.
View Article and Find Full Text PDFRecent advances in L-Asparaginase enzyme production and formulation development for acrylamide reduction during food processing.
Food Chem X
January 2025
Infection and Epigenetics Laboratory, School of Biotechnology, Kalinga Institute of Industrial Technology, Bhubaneswar 751024, Odisha, India.
L-asparagine is an essential amino acid for cell growth and common constituent of all the proteins. During high temperature food processing it reacts with reducing sugars and leads to acrylamide production through a complex process known as Maillard reaction. L-asparaginase hydrolyses the amine-group of L-asparagine to produce aspartic acid and ammonia.
View Article and Find Full Text PDFImpact of ultra-processed foods on excess weight and dyslipidemia in schoolchildren.
Nutrition
November 2024
Graduate Program in Nutrition, Josué de Castro Institute of Nutrition, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil; Research and Innovation Laboratory in Sports and Nutrition Sciences, Institute of Food and Nutrition, Multidisciplinary Center - Federal University of Rio de Janeiro, Macaé, Brazil.
Objective: To analyze the impact of the association between the consumption of ultra-processed foods (UPF), excess weight, and dyslipidemia in schoolchildren.
Methods: This is a cross-sectional study in which 420 schoolchildren aged 6 to 10 years from public schools in the municipality of Rio das Ostras, Brazil, were evaluated. Food consumption was assessed using the Previous Day Food Questionnaire (PDFQ-3), and physical activity (PA) was assessed using the Previous Day Physical Activity and Food Questionnaire (PDPAFQ).
Assessing metal-induced glycation in French fries.
Metallomics
January 2025
Department of Environmental and Physical Sciences, Faculty of Science, Concordia University of Edmonton, Edmonton, Alberta, Canada.
Non-enzymatic glycation is the chemical reaction between the amine group of an amino acid and the carbonyl group of a reducing sugar. The final products of this reaction, advanced glycation end-products (AGEs), are known to play a key role in aging and many chronic diseases. The kinetics of the AGE formation reaction depends on several factors, including pH, temperature, and the presence of prooxidant metals, such as iron and copper.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!