A summary of 2-, 3-MCPD esters and glycidyl ester occurrence during frying and baking processes.
Baking
Frying
Glycidyl ester
Monochloropropandiol
Journal
Current research in food science
ISSN: 2665-9271
Titre abrégé: Curr Res Food Sci
Pays: Netherlands
ID NLM: 101771059
Informations de publication
Date de publication:
2021
2021
Historique:
received:
05
04
2021
revised:
14
06
2021
accepted:
07
07
2021
entrez:
23
7
2021
pubmed:
24
7
2021
medline:
24
7
2021
Statut:
epublish
Résumé
Monochloropropanediol (MCPD) esters and glycidyl esters (GE) are the process contaminants found in frying and baking, except the refining process. The free form MCPD and glycidol are released from their parent esters via lipase hydrolysis while they are carcinogen and genotoxic carcinogen, respectively. MCPD esters and GE are formed endogenously during vegetable oil refining process. Then, their concentration were experimented during subsequent food processing methods, especially frying and baking. This review discussed the occurrence of 2-, 3-MCPD esters and GE during frying and baking processes. Process temperature, process duration, presence of precursors, and their combined effects are highly related to MCPD esters and GE formations. An elevated temperature and processing time can increase the formation of these contaminants until an optimum rate and then followed by the decomposition. Also, other factors such as the presence of chloride ions, moisture, and partial acylglycerol can further facilitate MCPD esters and/or GE formation.
Identifiants
pubmed: 34296198
doi: 10.1016/j.crfs.2021.07.002
pii: S2665-9271(21)00046-0
pmc: PMC8281601
doi:
Types de publication
Journal Article
Review
Langues
eng
Pagination
460-469Informations de copyright
© 2021 The Authors.
Déclaration de conflit d'intérêts
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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