Article
Food Science & Technology
Xinmiao Yao, Xianzhe Zheng, Rui Zhao, Zhebin Li, Huifang Shen, Tie Li, Zhiyong Gu, Ye Zhou, Na Xu, Aimin Shi, Qiang Wang, Shuwen Lu
Summary: Baked adzuki beans have different acrylamide content and flavor formation characteristics when prepared through microwave baking and drum roasting methods, with drum roasted beans showing better flavor quality. The formation of acrylamide in baked adzuki beans follows an exponential growth function, with critical temperatures influencing its rapid increase. Both heating processes generate various volatile compounds, impacting the overall quality of the baked beans.
Article
Biochemistry & Molecular Biology
Adel Abdelrazek Abdelazim Mohdaly, Mohamed H. H. Roby, Seham Ahmed Rabea Sultan, Eberhard Gross, Iryna Smetanska
Summary: The study investigated the use of extracts from potato peels, olive leaves, lemon peels, and pomegranate peels as soaking pre-treatment to reduce acrylamide formation in fried potato chips. Lemon peels and potato peels showed strong antioxidant activity and were effective in reducing acrylamide levels.
Article
Chemistry, Applied
Ornicha Champrasert, Jin Chu, Qi Meng, Sara Viney, Melvin Holmes, Prisana Suwannaporn, Caroline Orfila
Summary: The study found that alginate and pectin can effectively inhibit the formation of acrylamide, with better performance under conventional heating, while chitosan has a relatively weaker inhibitory effect. Alginate and pectin also slightly reduced acrylamide formation under microwave heating.
Article
Food Science & Technology
Tolgahan Kocadagli, Vural Gokmen
Summary: This article examines the changes in acrylamide formation during coffee roasting, as well as the fate of acrylamide in coffee during storage, brewing, and in vitro digestion.
CURRENT OPINION IN FOOD SCIENCE
(2022)
Article
Chemistry, Applied
Matthew Knight, Simon McWilliam, Sarah Peck, Georgios Koutsidis, Gemma Chope, Ian Puddephat, Bronislaw Wedzicha
Summary: The study investigated the impact of potato tuber composition, frying time, and temperature on the formation of acrylamide in potato chips, providing a mathematical model for its kinetics. The results showed that fructose-dependent reaction contributes significantly more acrylamide compared to the glucose reaction, with the chemical reactions being in their initial rate phase during the frying process.
Article
Chemistry, Applied
Xuemin Kang, Siqiang Jia, Wei Gao, Bin Wang, Xiaolei Zhang, Yaoqi Tian, Qingjie Sun, Mohammed Atef, Bo Cui, A. M. Abd El-Aty
Summary: This study investigated the impact of microwave treatment on the formation of starch-lipid complexes and physicochemical properties of wheat starch fortified with lipids. The results showed that microwave treatment can enhance the interaction between starch and lipids, resulting in the formation of resistant starch. This finding suggests potential applications of microwave treatment in the development of hypoglycemic foods.
Article
Engineering, Chemical
Der-Sheng Chan, Hong-Ting Victor Lin, Ling-Yu Kao, Wen-Chieh Sung
Summary: The Maillard reaction plays a crucial role in the color and aroma formation of heat-processed foods, but it can also lead to the generation of toxic compounds. Chitosan addition has been found to inhibit the formation of acrylamide (AA). By developing a kinetic model, the effects of chitosan on AA formation under different conditions were analyzed.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Thermodynamics
Lu He, Yue Ma, Changtao Yue, Shuyuan Li, Xun Tang
Summary: In this study, the microwave pyrolysis of oil shales from different regions was investigated, and a comparison with conventional oil shale pyrolysis was conducted. The results showed that the microwave power and organic matter content in oil shale had significant effects on the temperature profile and heating rate. Microwave pyrolysis achieved higher weight loss and required less processing time and energy input compared to conventional pyrolysis. Additionally, the activation energy decreased and the reaction rate constant increased under microwave pyrolysis, indicating higher thermal reactivity and reaction rates.
Article
Chemistry, Applied
Hongwei Cao, Qilong Huang, Junru Shi, Xiao Guan, Hongdong Song, Yu Zhang, Jian Xie, Yong Fang
Summary: The effects of microwave and traditional water bath treatments at different temperatures on quinoa protein digestion rate and antioxidant activity of its digestion products were explored. It was found that microwave treatment at 70 degrees C resulted in the highest digestion rate and strongest antioxidant activities. However, water bath treatment limited the exposure of active groups, leading to decreased digestibility and antioxidant activities of quinoa protein.
Article
Biochemistry & Molecular Biology
Juan Wan, Meiyan Feng, Wenjing Pan, Xin Zheng, Xinya Xie, Baozhu Hu, Cuiqin Teng, Yingzi Wang, Zhonghua Liu, Jianhua Wu, Shuxian Cai
Summary: Tea has a significant inhibitory effect on the formation of aging-related amyloid, with black tea and dark tea showing antioxidant and amyloid formation inhibitory effects, while fully fermented teas exhibit better inhibitory effects on amyloid formation in vivo than green tea. The mechanism of action involves antioxidation, anti-inflammatory effects, and improvement of lipid metabolism.
Article
Chemistry, Applied
Maria Alessia Schouten, Silvia Tappi, Simone Angeloni, Manuela Cortese, Giovanni Caprioli, Sauro Vittori, Santina Romani
Summary: The study found that during the coffee roasting process, acrylamide levels and antioxidant activity reached a peak at lower roasting degrees, then decreased as heating time increased. The thermal reduction had a greater impact on acrylamide compared to antioxidant activity, as there was a balance between the degradation and formation of antioxidant compounds.
Article
Chemistry, Applied
Zeyu Wang, Jinbao Huang, Dawei Yun, Huimin Yong, Jun Liu
Summary: Four catechins were conjugated onto chitosan to develop antioxidant food packaging films. The catechins improved the antioxidant activity of chitosan, with EGCG-g-CS being the most effective. The developed films showed enhanced thickness, strength, thermal stability, and antioxidant activity compared to chitosan films.
FOOD HYDROCOLLOIDS
(2022)
Article
Environmental Sciences
Xuzhi Wan, Wei Jia, Qiao Wang, Xinyu Chen, Anli Wang, Li Zhu, Xiaohui Liu, Lange Zhang, Pan Zhuang, Jingjing Jiao, Yu Zhang
Summary: Polyphenolic antioxidants, such as catechins, have been shown to protect against the toxicity of acrylamide by altering biomarkers and metabolome. Supplementation with catechins promoted the excretion of N-acetyl-S-(2-carbamoyl-2-hydroxyethyl)-L-cysteine and attenuated the ratio of glycidamide to acrylamide in blood. Metabolomics analysis revealed regulation of metabolites related to glycolipid metabolism and energy metabolism. Catechins may be a therapeutic ingredient for preventing acrylamide-induced cardiometabolic toxicity.
ENVIRONMENT INTERNATIONAL
(2022)
Article
Food Science & Technology
Vijay Singh Sharanagat, Prabhat K. Nema, Lochan Singh, Ankur Kumar
Summary: The effect of microwave roasting parameters on the acrylamide content in sorghum grain was investigated. Higher power and longer roasting time resulted in excessive acrylamide levels, which could have serious health implications. Therefore, optimizing the process parameters is crucial in reducing exposure risks.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Materials Science, Multidisciplinary
Yang He, Jian Liu, Jian-hua Liu, Chun-lin Chen, Chang-lin Zhuang
Summary: The effects of microwave heating on the carbothermal reduction characteristics of oxidized Mn ore for producing FeMn were investigated. Results showed that carbothermal reactions under microwave heating proceeded more extensively and faster compared to conventional heating, with metal phases observed only under microwave heating. The study suggested that microwave heating could enhance the reduction efficiency of MnO to Mn.
INTERNATIONAL JOURNAL OF MINERALS METALLURGY AND MATERIALS
(2021)