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Reduction in Five Harmful Substances in Fried Potato Chips by Pre-Soaking Treatment with Different Tea Extracts

文献类型： 外文期刊

作者： Wang, Weitao 1 ; Wang, Huaixu 1 ; Wu, Zhongjun 2 ; Duan, Tingting 3 ; Liu, Pengzhan 4 ; Ou, Shiyi 2 ; El-Nezami, Hani 1 ; Zheng, Jie 2 ;

作者机构： 1.Univ Hong Kong, Sch Biol Sci, Pok Fu Lam Rd, Hong Kong 999077, Peoples R China

2.Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Peoples R China

3.Guizhou Acad Agr Sci, Guizhou Inst Plant Protect, Guiyang 550006, Peoples R China

4.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Peoples R China

5.Guangdong Hong Kong Joint Innovat Platform Safety, Guangzhou 510632, Guangdong, Peoples R China

6.Univ Eastern Finland, Inst Publ Hlth & Clin Nutr, Sch Med, FI-70211 Kuopio, Finland

关键词： potato chips; tea extract; 5-hydroxymethylfurfural; acrylamide; dicarbonyl compounds; advanced glycation end-products

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 2 期

页码：

收录情况： SCI

摘要： 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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