Formation of process contaminants in commercial and homemade deep-fried breadcrumbs

Breading is a culinary technique widespread throughout the world. Deep-frying breaded foods forms a palatable crust but also promotes the formation of compounds of toxicological relevance. The influence of the composition of breadcrumbs on the risk associated with the formation of acrylamide, hydrox...

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Detalles Bibliográficos
Autores: Mesías, Marta, Holgado, Francisca, Morales, F. J.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/286291
Acceso en línea:http://hdl.handle.net/10261/286291
Access Level:acceso abierto
Palabra clave:Breadcrumbs
Frying
Non-enzymatic browning
Acrylamide
Maillard reaction
Furfural
Hidroxymethylfurfural
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spelling Formation of process contaminants in commercial and homemade deep-fried breadcrumbsMesías, MartaHolgado, FranciscaMorales, F. J.BreadcrumbsFryingNon-enzymatic browningAcrylamideMaillard reactionFurfuralHidroxymethylfurfuralBreading is a culinary technique widespread throughout the world. Deep-frying breaded foods forms a palatable crust but also promotes the formation of compounds of toxicological relevance. The influence of the composition of breadcrumbs on the risk associated with the formation of acrylamide, hydroxymethylfurfural (HMF), and furfural was investigated in a deep-fried breadcrumb coating model. Commercial (CBC) and homemade (HBC) wheat-based breadcrumbs were characterized by the reducing sugars and the asparagine content among other parameters (moisture, pH, and CIELab color). The formation of process contaminants in fried breadcrumbs were not influenced by their initial content, but they were affected by the precursors level. The HMF content was significantly higher (1.4 times) in fried HBC (172 mg/kg) than in CBC (120 mg/kg). By contrast, the acrylamide content was 3 times higher in fried CBC (332 µg/kg) than in HBC (111 µg/kg). Multivariate analysis shows that asparagine is the limiting factor for acrylamide formation, and the reducing sugar content is the main determinant for the formation of furanic compounds. A signal value of 463 µg/kg is proposed for the acrylamide content in the coating of deep-fried breaded foods. The reducing sugars and asparagine content in breadcrumb coatings should be considered when designing breaded foods, thereby reducing the formation and consequently the dietary exposure to these potentially harmful compounds.This research was supported by the Community of Madrid and European funding from FSE and FEDER programs (project S2018/BAA-4393, AVANSECAL-II-CM).Peer reviewedElsevierComunidad de MadridEuropean CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202320232023info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/286291reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#S2018/BAA-439/AVANSECAL-II-CMhttps://doi.org/10.1016/j.foodres.2022.112357Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2862912026-05-22T06:33:51Z
dc.title.none.fl_str_mv Formation of process contaminants in commercial and homemade deep-fried breadcrumbs
title Formation of process contaminants in commercial and homemade deep-fried breadcrumbs
spellingShingle Formation of process contaminants in commercial and homemade deep-fried breadcrumbs
Mesías, Marta
Breadcrumbs
Frying
Non-enzymatic browning
Acrylamide
Maillard reaction
Furfural
Hidroxymethylfurfural
title_short Formation of process contaminants in commercial and homemade deep-fried breadcrumbs
title_full Formation of process contaminants in commercial and homemade deep-fried breadcrumbs
title_fullStr Formation of process contaminants in commercial and homemade deep-fried breadcrumbs
title_full_unstemmed Formation of process contaminants in commercial and homemade deep-fried breadcrumbs
title_sort Formation of process contaminants in commercial and homemade deep-fried breadcrumbs
dc.creator.none.fl_str_mv Mesías, Marta
Holgado, Francisca
Morales, F. J.
author Mesías, Marta
author_facet Mesías, Marta
Holgado, Francisca
Morales, F. J.
author_role author
author2 Holgado, Francisca
Morales, F. J.
author2_role author
author
dc.contributor.none.fl_str_mv Comunidad de Madrid
European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Breadcrumbs
Frying
Non-enzymatic browning
Acrylamide
Maillard reaction
Furfural
Hidroxymethylfurfural
topic Breadcrumbs
Frying
Non-enzymatic browning
Acrylamide
Maillard reaction
Furfural
Hidroxymethylfurfural
description Breading is a culinary technique widespread throughout the world. Deep-frying breaded foods forms a palatable crust but also promotes the formation of compounds of toxicological relevance. The influence of the composition of breadcrumbs on the risk associated with the formation of acrylamide, hydroxymethylfurfural (HMF), and furfural was investigated in a deep-fried breadcrumb coating model. Commercial (CBC) and homemade (HBC) wheat-based breadcrumbs were characterized by the reducing sugars and the asparagine content among other parameters (moisture, pH, and CIELab color). The formation of process contaminants in fried breadcrumbs were not influenced by their initial content, but they were affected by the precursors level. The HMF content was significantly higher (1.4 times) in fried HBC (172 mg/kg) than in CBC (120 mg/kg). By contrast, the acrylamide content was 3 times higher in fried CBC (332 µg/kg) than in HBC (111 µg/kg). Multivariate analysis shows that asparagine is the limiting factor for acrylamide formation, and the reducing sugar content is the main determinant for the formation of furanic compounds. A signal value of 463 µg/kg is proposed for the acrylamide content in the coating of deep-fried breaded foods. The reducing sugars and asparagine content in breadcrumb coatings should be considered when designing breaded foods, thereby reducing the formation and consequently the dietary exposure to these potentially harmful compounds.
publishDate 2023
dc.date.none.fl_str_mv 2023
2023
2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/286291
url http://hdl.handle.net/10261/286291
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
S2018/BAA-439/AVANSECAL-II-CM
https://doi.org/10.1016/j.foodres.2022.112357
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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