L-Cysteine Immersion of Fresh-cut Potato Chips Inhibited the Formation of Reactive Carbonyl Compounds and Advanced Glycation End Products, and Improved Quality Parameters of Fried Potato Chips

doi:10.7506/spkx1002-6630-20201230-354

FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (4): 60-68.doi: 10.7506/spkx1002-6630-20201230-354

• Food Chemistry • Previous Articles Next Articles

L-Cysteine Immersion of Fresh-cut Potato Chips Inhibited the Formation of Reactive Carbonyl Compounds and Advanced Glycation End Products, and Improved Quality Parameters of Fried Potato Chips

GUO Hongyang, LI Ruiyang, LIU Qihui, JIANG Kaiyu, OU Juanying, LIU Fu, ZHENG Jie, OU Shiyi

(1. College of Science and Engineering, Jinan University, Guangzhou 510632, China; 2. Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650501, China; 3. Guangdong-Hong Kong Joint Innovation Platform for Baked Food Safety, Guangzhou 510632, China)

Online:2022-02-25 Published:2022-03-08

Abstract

Abstract: In this study, fresh-cut potato chips were soaked in L-cysteine (Cys) aqueous solutions at different concentrations (1, 3, and 5 mg/mL) and then deep-fried. The results showed that the contents of glyoxal (GO), ketoacetaldehyde (MGO), 3-deoxyglucuronone (3-DG) and hydroxymethylfurfural (HMF) in fried potato chips were significantly reduced after Cys immersion, and so was the production of advanced glycation end products (AGEs) from dicarbonyl compounds. Besides, it was found that the acid value, peroxide value and carbonyl value of oil in fried potato chips also showed a downward trend after Cys immersion. Cys also affected the flavor of fried potato chips, increasing the contents of volatile aldehydes and alcohols but decreasing the content of pyrazines. Sensory evaluation by 12 panelists indicated that cysteine-treated potato chips had higher acceptability scores than the control group.

Key words: L-cysteine; reactive carbonyl compounds; advanced glycation end products; lipids oxidation; volatile compounds; fried potato chips

CLC Number:

TS202.3

GUO Hongyang, LI Ruiyang, LIU Qihui, JIANG Kaiyu, OU Juanying, LIU Fu, ZHENG Jie, OU Shiyi. L-Cysteine Immersion of Fresh-cut Potato Chips Inhibited the Formation of Reactive Carbonyl Compounds and Advanced Glycation End Products, and Improved Quality Parameters of Fried Potato Chips[J]. FOOD SCIENCE, 2022, 43(4): 60-68.

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L-Cysteine Immersion of Fresh-cut Potato Chips Inhibited the Formation of Reactive Carbonyl Compounds and Advanced Glycation End Products, and Improved Quality Parameters of Fried Potato Chips

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