Reduction in Five Harmful Substances in Fried Potato Chips by Pre-Soaking Treatment with Different Tea Extracts.
Reduction in Five Harmful Substances in Fried Potato Chips by Pre-Soaking Treatment with Different Tea Extracts.
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DOI：
10.3390/foods12020321
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发表时间：
2023-01-09
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热加工食品总是含有各种类型的有害物质。控制其在食品中的含量对人类健康至关重要。本研究以绿色茶末、老绿色茶、黄茶、白色茶、乌龙茶、红茶等茶叶为原料，同时对油炸薯片中的多种有害物质进行了去除研究。6种茶叶提取物（30 g/L）对5-羟甲基糠醛（减少19.8%~ 53.2%）、乙二醛（减少26.9%~ 36.6%）和甲基乙二醛（减少16.1%~ 75.1%）的生成均有明显的抑制作用。绿色茶和红茶提取物表现出更好的抑制能力比其他三种茶，并进一步研究了其他有害化合物的各种浓度处理。最后，用50 g/L的绿色茶末提取物预浸泡新鲜马铃薯片，总体上显示出对油炸马铃薯片中HMF（降低73.3%）、乙二醛（20.3%）、丙酮醛（69.7%）、丙烯酰胺（21.8%）和荧光AGEs（42.9%）的最有希望的抑制能力，而对颜色和质地的影响最小。绿色茶末中高水平的儿茶素可能对其突出的抑制作用贡献最大，而红茶提取物的显著抑制作用被推测是由于完全发酵茶中高水平的茶黄素和氨基酸。研究表明，绿色茶末是茶叶生产过程中的主要废弃物，具有很大的开发利用潜力。
Thermally processed food always contains various types of harmful substances. Control of their levels in food is important for human health. This work used the extracts from green tea dust, old green tea, yellow tea, white tea, oolong tea, and black tea to simultaneously mitigate diverse harmful substances in fried potato chips. The six tea extracts (30 g/L) all showed considerable inhibitory effects on the formation of 5-hydroxymethylfurfural (reduced by 19.8%–53.2%), glyoxal (26.9%–36.6%), and methylglyoxal (16.1%–75.1%). Green tea and black tea extracts exhibited better inhibitory abilities than the other three teas and were further investigated for other harmful compounds by various concentration treatments. Finally, pre-soaking of fresh potato slices in 50 g/L extracts of green tea dust displayed, overall, the most promising inhibitory capacity of HMF (decreased by 73.3%), glyoxal (20.3%), methylglyoxal (69.7%), acrylamide (21.8%), and fluorescent AGEs (42.9%) in fried potato chips, while it exhibited the least impact on the color and texture. The high level of catechins in green tea dust may contribute most to its outstanding inhibitory effect, whereas the distinguished inhibitory effect of black tea extract was speculated to be attributable to the high levels of theaflavins and amino acids in the fully fermented tea. This study indicated that green tea dust, a predominant waste of the tea industry, had great potential to be exploited to improve food quality and safety.
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影响因子：
6
作者：
Lee, Chieh-Hsiu;Chen, Yu-Ting;Hsieh, Chang-Wei
通讯作者：
Hsieh, Chang-Wei
影响因子：
7
作者：
Li, Shiming;Zhang, Liang;Ho, Chi-Tang
通讯作者：
Ho, Chi-Tang
影响因子：
8.8
作者：
Jiao, Ye;He, Jialiang;Chen, Jie
通讯作者：
Chen, Jie
DOI：
10.3390/foods11162394
发表时间：
2022-08-10
期刊：
Foods (Basel, Switzerland)
影响因子：
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作者：
通讯作者：
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影响因子：
2.5
作者：
Graham-Acquaah, S.;Ayernor, G. S.;Abbey, L.
通讯作者：
Abbey, L.