Acrylamide increases and furanoic compounds decrease in plant-based meat alternatives during pan-frying

• Published in: Food chemistry 2024-05, Vol.439, p.138063-138063, Article 138063
• Main Authors: Pospiech, Jonas, Hoelzle, Eva, Schoepf, Alena, Melzer, Tanja, Granvogl, Michael, Frank, Jan
• Format: Article
• Language: English
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.138063

Plant-based meat alternatives are gaining popularity as protein sources. However, pan-frying may lead to the formation of potentially harmful food contaminants. We investigated the formation of acrylamide and furanoic compounds in four different plant-based meat alternatives and two meat burger patties during pan-frying at 160 and 200 °C. The highest acrylamide contents (72. ± 7.7 and 69.2 ± 9.5 µg/kg, respectively) were found in soy flour- and sunflower-protein based patties fried at 200 °C. Unprepared pea and soy protein-based burger patties contained the highest furfural amounts (2832.8 ± 576.2 and 2683.0 ± 868.5 µg/kg, respectively). Furfuryl alcohol content was highest in soy flour-based patties and increased temperature-dependently up to 1120.9 ± 383.4 µg/kg. Based on the tolerable intake calculated by the EFSA Scientific Panel on Contaminants in the Food Chain, these amounts do not pose a health risk. Nevertheless, since plant-based novel food are being increasingly consumed, further investigations into the formation of food contaminants in novel processed foods are warranted.