AI Article Synopsis
- Acrolein (ACR) is produced mainly from cooking oil-rich foods and is linked to chronic disease risk from food consumption.
- The study tested octyl gallate (OG), a new food additive, and found it effectively reduced ACR by about 80% and 60% in two different cooking models.
- Additionally, OG-ACR showed significantly higher antibacterial properties against E. coli compared to OG alone, suggesting its potential use as a ACR scavenger and antibacterial agent in food processing.
Article Abstract
Acrolein (ACR) is predominantly generated from oil-rich food during thermos- processing. Accumulation of ACR in vivo through food consumption has been associated with an increased risk of developing chronic diseases. Here, we investigated the inhibitory effect of octyl gallate (OG), a new food additive tolerant to high-temperature, alkaline and fat-soluble saturations, on the generation of ACR in OG-ACR, oil-Rancimat models, and real-world frying. Our results demonstrate that approximately 80% and 60% of ACR was eliminated by OG in the two models, respectively, and OG-ACR was detected in the deep-frying process using LC-MS/MS. The reaction pathways were clarified by synthesis and OG-ACR and OG-2ACR adduct structural elucidation. Our work reveals that the antibacterial activity of OG-ACR against Escherichia coli (gram-negative) was four times higher than that of OG. Thus, OG can be developed as a promising novel ACR scavenger for high-temperature food processing and an antibacterial agent in food storage.
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| http://dx.doi.org/10.1016/j.foodchem.2022.133546 | DOI Listing |
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