Abstract：
Frying is one of the most common methods of preparing foods. However, it may lead to the formation of potentially hazardous substances, such as acrylamide, heterocyclic amines, trans fatty acids, advanced glycation end products, hydroxymethyl furfural and polycyclic aromatic hydrocarbons, and adversely alter the desirable sensory attributes of foods, thereby reducing the safety and quality of fried foods. Currently, the formation of toxic substances is usually reduced by pretreatment of the raw materials, optimization of process parameters, and the use of coatings. However, many of these strategies are not highly effective at inhibiting the formation of these undesirable reaction products. Plant extracts can be used for this purpose because of their abundance, safety, and beneficial functional attributes. In this article, we focus on the potential of using plant extracts to inhibit the formation of hazardous substances, so as to improve the safety of fried food. In addition, we also summarized the effects of plant extracts, which inhibit the production of hazardous substances, on food sensory aspects (flavor, color, texture, and taste). Finally, we highlight areas where further research is required.
摘要：
油炸是最常见的食物制备方法之一。然而,它可能导致潜在危险物质的形成，如丙烯酰胺，杂环胺，反式脂肪酸，糖基化终产物，羟甲基糠醛和多环芳烃，并不利地改变食物的理想感官属性，从而降低了油炸食品的安全性和质量。目前,有毒物质的形成通常通过原料的预处理来减少，优化工艺参数，以及涂料的使用。然而,这些策略中的许多策略在抑制这些不期望的反应产物的形成方面不是高度有效的。植物提取物可用于此目的，因为它们丰富，安全,和有益的功能属性。在这篇文章中,我们专注于使用植物提取物抑制有害物质形成的潜力，从而提高油炸食品的安全性。此外,我们还总结了植物提取物的作用，抑制有害物质的产生，在食物感官方面(风味，颜色,纹理,和味道）。最后,我们强调需要进一步研究的领域。
