Research Progress on the Inhibitory Effect of Plant Extracts on Acrylamide in Fried and Baked Foods

LIU Shuping; LU Jiahui; SU Xiaowen; FANG Weijia; SHI Changbo

doi:10.13386/j.issn1002-0306.2020030381

Volume 42 Issue 3

Jan. 2021

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Science and Technology of Food Industry > 2021 > 42(3): 367-372. > DOI: 10.13386/j.issn1002-0306.2020030381

LIU Shuping, LU Jiahui, SU Xiaowen, FANG Weijia, SHI Changbo. Research Progress on the Inhibitory Effect of Plant Extracts on Acrylamide in Fried and Baked Foods[J]. Science and Technology of Food Industry, 2021, 42(3): 367-372. DOI: 10.13386/j.issn1002-0306.2020030381

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Research Progress on the Inhibitory Effect of Plant Extracts on Acrylamide in Fried and Baked Foods

College of Tourism and Cuisine, Harbin University of Commerce, Harbin 150028, China

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Received Date: March 28, 2020
Available Online: February 02, 2021

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Abstract

Acrylamide is a by-product of Maillard reaction in foods processed at high temperatures. It is commonly found in fried and baked goods and has been considered as a potential carcinogen. More and more studies have shown that the formation of acrylamide during food processing can be inhibited by adding natural active ingredients extracted from plants,because natural plants are naturally environmentally friendly,easy to obtain,and low in cost. It is therefore an additive that meets the needs of industry. This article reviewed the research on the effect of spice extracts,fruit extracts,leaf and stem extracts,and cereal legume extracts on acrylamide inhibition. Presents prospects for potential research directions in the future. It is expected to provide more methods for inhibiting acrylamide in the food industry.
- acrylamide,
- plant extract,
- frying,
- baking,
- inhibition

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References

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