Sea Grapes Paper Towel Enriched with Activated Carbon: A Practical Innovation to Reduce Acrylamide in Fried Food
Journal Title: Journal of Food Quality and Hazards Control - Year 2022, Vol 9, Issue 2
Abstract
Background: One of the possible carcinogenic substances found in foods is Acrylamide (AA). This study aims to combine and innovate sea grapes (Caulerpa racemosa) extract with activated carbon into paper towels that can absorb AA levels in fried foods. Methods: The paper towel was created with composition of activated carbon: sea grapes extract: paper pulp using following formula: F0=0:0:100; F1=5:5:100; F2=10:5:100; F3=20:5:100. The optimal paper towel formulation was chosen based on AA reduction, fat absorption, and organoleptic properties. Data were statistically analyzed by SPSS 26. Results: Wrapping a fried potato using the sea grapes paper towel enriched with activated carbon for a min decreased significantly the levels of AA and oil. Although, it significantly reduced the levels of AA and percent of oil in the fried potato, but it did not change the taste and texture (p=0.566 and p=0.330). The best formulation of paper towels with composition of activated carbon, sea grapes extract, and paper pulp of 20:5:100 had the best AA level reduction, oil absorption properties, and a good taste score. Conclusion: This study is the first to successfully combine and innovate sea grapes extract with activated carbon as a food tissue that can reduce AA in fried foods. DOI: 10.18502/jfqhc.9.2.10647
Authors and Affiliations
H. K. Permatasari,F. Nurkolis,W. B. Gunawan,D. A. Kumalawati,M. N. Handoko,D. N. Afifah,K. Nisah,S. A. Saptari,Y. N. A,N. R. Fitriani,R. S. Dewi,A. R. D. P. Sanjaya,
Keywords
Related Articles
- EP ID EP710340
- DOI -
- Views 49
- Downloads 0
Microbial and Fungal Contamination of Different Dried Cocoyam Flakes during Storage
Background: Contamination of food by microorganisms from the processing to the consumption stage has become a major health concern in this era, where a better approach for the elongation of food shelf life is explored. T...
Types of Acid and Drying Method Differently Affect the Chemical Profile of Sodium Caseinate
Background: Sodium caseinate is a rich source of protein and minerals originating from animals. Numerous food and non-food products are made from sodium caseinate. The present study investigated the chemical components (...
Possibility of Faecal-Oral Transmission of Novel Coronavirus (SARS-CoV-2) via Consumption of Contaminated Foods of Animal Origin: A Hypothesis
This article has no abstract.
Dietary Risk Assessment of Patulin in Cow Milk from Urmia of Iran
Background: Food contamination with mycotoxins is a global concern. Patulin, a mycotoxin secreted by molds, such as Penicillium expansum and Aspergillus clavatus, poses significant health risks. This study aimed to deter...
The Effect of Natural Edible Coatings on Chemical, Microbial, and Sensory Quality of Tilapia during Frozen Storage
Background: Preserving the quality and safety of fish and its products is a critical concern for food industry. In the present study, the effect of green tea extract and olive leaves extract-based preservative coatings o...