Utilization of plant extracts to control the safety and quality of fried foods—A review

Author:

Li Cuicui1,Chen Long1234ORCID,McClements David Julian5ORCID,Liu Wenmeng1,Long Jie12,Qiu Chao12ORCID,Wang Yi1,Yang Zhongyu1,Xu Zhenlin3,Meng Man4,Jin Zhengyu12

Affiliation:

1. School of Food Science and Technology Jiangnan University Wuxi China

2. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China

3. School of Food Science and Technology South China Agricultural University Guangzhou China

4. Licheng Detection & Certification Group Co, Ltd Zhongshan China

5. Department of Food Science University of Massachusetts Amherst Massachusetts USA

Abstract

AbstractFrying 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.

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

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