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

Jonas Pospiech1, Eva Hoelzle2, Alena Schoepf2

  • 1Department of Food Biofunctionality, Institute of Nutritional Sciences, University of Hohenheim, Stuttgart, Germany.

Food Chemistry
|November 30, 2023
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Summary

Pan-frying plant-based meat alternatives can form acrylamide and furanoic compounds. However, levels found in studies do not pose a health risk, though further research is needed for novel processed foods.

Keywords:
AcrylamideFood contaminantsFuranoic compoundsMaillard reactionPan-fryingPlant-based meat alternatives

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Area of Science:

  • Food Science
  • Food Chemistry
  • Toxicology

Background:

  • Plant-based meat alternatives are increasingly popular protein sources.
  • Pan-frying these alternatives may generate potentially harmful food contaminants.
  • Acrylamide and furanoic compounds are of concern in processed foods.

Purpose of the Study:

  • To investigate the formation of acrylamide and furanoic compounds in plant-based meat alternatives and meat burgers during pan-frying.
  • To compare contaminant levels at different frying temperatures (160°C and 200°C).

Main Methods:

  • Four types of plant-based meat alternatives and two types of meat burger patties were analyzed.
  • Samples were pan-fried at 160°C and 200°C.
  • Acrylamide and furanoic compounds (furfural, furfuryl alcohol) were quantified.

Main Results:

  • Highest acrylamide levels were observed in soy flour- and sunflower protein-based patties fried at 200°C (72.7 ± 7.7 and 69.2 ± 9.5 µg/kg).
  • Unprepared pea and soy protein patties had the highest furfural content (2832.8 ± 576.2 and 2683.0 ± 868.5 µg/kg).
  • Furfuryl alcohol content was highest in soy flour-based patties, increasing with temperature up to 1120.9 ± 383.4 µg/kg.

Conclusions:

  • The levels of acrylamide and furanoic compounds formed during pan-frying of these products were below the tolerable intake levels set by EFSA.
  • Despite current safety, ongoing research into food contaminants in novel processed plant-based foods is warranted due to increasing consumption.