Formation Of Harmful Products In Butter Cookies During Processing And Their Mitigation Strategies

Thermal processing is a common processing of foods.The Maillard reaction and lipid oxidation reaction are often accompanied by various components of food includ-ing protein,carbohydrate,lipid and vitamin in the process of thermal processing.These reactions are complex and not only can impart corresponding sensory quality to foods,but also produce some hazardous substances with potential risks to human health,such as advanced glycation end products(AGEs),5-hydroxymethylfurfural(5-HMF)and so on.In this article,the typical heat-processed food,butter cookies,were taken as the research object,and the detection method of AGEs,5-HMF andα-DC was established;the effects of different baking conditions and recipes on AGEs,5-HMF andα-dicarbonyl formation in butter cookies were studied;the use of natural antioxidants and hydrocolloids to inhibit the formation of AGEs and 5-HMF was analyzed;the correla-tion analysis of the formation of multi-harmful products,sensory quality and chroma-ticity value in butter coookies was carried out.On this basis,a wet Maillard reaction model system was established,the formation of free radicals in the model system and the formation mechanism of the above hazards were discussed,as well as the inhibition mechanism of EGCG and chitosan on the above hazards.The main research conclu-sions of this article are summarized as follows:(1)An HPLC-ESI-MS/MS method for the detection of thermal processing hazards(free AGEs,bound AGES,5-HMF,GO,MGO and 3-DG)in butter cookies was estab-lished.The sample pretreatment conditions,such as the elution procedure of solid-phase extraction and the derivatization conditions ofα-dicarbonyl compounds(α-DC)were optimized,and streamlined the preprocessing steps;on this basis,the methodol-ogy was validated.The final experimental method measured AGEs(R~2>0.999),5-HMF(R~2>0.996)andα-DC(R~2>0.998)with an excellent linearity;the recoveries of standard additions were all between 77%and 113%;CML,CEL,the limits of detection(LOD)of 5-HMF,3-DG,GO,and MGO were 0.43,0.72,0.75,0.29,0.58,0.36 ng/m L,and the limits of quantitation(LOQ)were 1.50,2.40,2.50,0.96,1.70 and 0.82 ng/m L,respectively.(2)The effects of processing conditions and recipes on the formation of AGEs and5-HMF andα-DCs in butter cookies were investigated,as well as the effects of different recipes on sensory quality.Different baking temperature(130℃-180℃)and time(8min-16 min),different sucrose levels(0 g,5 g,10 g,15 g,20 g),butter levels(0 g,5 g,10 g,15 g,20 g)and different egg liquid levels(0 g,3 g,6 g,9 g,12 g)on the formation of AGEs,5-HMF andα-DC in butter cookies were investigated.With the increase of baking temperature and time,the content of AGEs first increased and then decreased,and the formation of 5-HMF was positively correlated with baking temperature and time.High temperature led to the rapid formation of 5-HMF,andα-DC also increased;sucrose,butter and egg liquid all significantly promoted the formation of bound AGEs,sucrose also significantly promoted the formation of 5-HMF,and the addition of su-crose and butter could promote the formation ofα-DC.The high sucrose and high butter ratio recipes had the highest sensory evaluation scores,and the increase of baking tem-perature and time significantly improved the browning degree of the butter cookies;sucrose and butter could significantly reduce the L*value of the biscuits and increase a*value;the egg liquid significantly improved the a*and b*values of the cookies,and the sucrose and butter had a greater impact on the color differenceΔE of the butter cookies.(3)The inhibitory effects of two dietary sources of natural antioxidants(catechin and curcumin)and two dietary sources of hydrocolloids(chitosan and pectin)on the formation of AGEs and 5-HMF in butter cookies were evaluated.The results showed that catechin could inhibit the formation of AGEs and 5-HMF at the same time(inhi-bition rate of 31.89%-84.19%);curcumin had a significant inhibitory effect on free AGEs(inhibition rate of 15.35%-46.62%),but promotes the generation of bound AGEs and 5-HMF;pectin additions between 2%and 5%can significantly inhibit(6.18%–18.08%)the formation of bound AGEs but promote the formation of 5-HMF;chitosan addition of more than 2%can promote(20.84%-30.88%)the formation of bound AGEs,while the addition of 4%can inhibit 5-HMF by 13.73%-23.24%.From the analysis of color and sensory evaluation,compared with the control group,butter cookies made of catechin and curcumin had negative effects on color and taste,while chitosan improved the color and taste of butter biscuits,which has an advantage in terms of taste.The use of 0.67%catechins in combination with 3%chitosan is the optimal inhibitory strategy for butter cookies,which can ensure the inhibitory efficiency without destroying sen-sory properties.(4)The formation of free radicals and hazards in different model systems(dry model system and wet model system)and reaction substrates(GLC-LYS and SUR-LYS)using different trapping agents DMPO,PBN and POBN or without trapping agent was used to evaluate the signal intensity of the EPR spectrum of model system,and the sample without trapping agent with the highest signal intensity was selected for free radical determination.The free radicals in the GLC-LYS wet model system gradually increased with the prolongation of the reaction time;while EGCG could significantly inhibit the formation of free radicals at the initial stage of the reaction,and the inhibi-tory effect gradually decreased with time.With the prolongation of the heating time of the GLC-LYS wet model system,AGEs showed a trend of increasing first and then decreasing;5-HMF increased with the increase of heating time,and the formation rate of 5-HMF increased with the increase of heating time.Compared with GLC-LYS sys-tem,GLC-LYS-EGCG forms AGEs at a lower rate;EGCG has a certain inhibitory ef-fect on 5-HMF at the beginning of the reaction.