Grape seed extract incorporated into konjac glucomannan-based batter inhibits acrylamide and advanced glycation end...

The popularity of fried battered fish nuggets is tempered by the formation of food hazard factors during high-temperature processing. To mitigate the formation of acrylamide and advanced glycation end products (AGEs) during frying, konjac glucomannan (KGM) and grape seed extract (GSE) were co-incorporated into the batter. While KGM alone moderately reduced acrylamide and AGEs levels, its combination with GSE exerted a significantly stronger inhibitory effect. This enhancement is attributed to the formation of a reinforced crust barrier and the mitigation of oxidative stress by GSE. At the optimal level (0.8% GSE with 0.8% KGM), reductions reached 65.09% for acrylamide, along with 58.53% for N^ε-carboxymethyllysine, 58.69% for N^ε-carboxyethyllysine, and 57.70% for Methylglyoxal-derived Hydroimidazolone 1, respectively. These findings highlight the potential of a hydrocolloid-polyphenol combination to mitigate food hazard factors, providing practical implications for developing safer and higher-quality fried foods.