Sep 2026· Journal of Agricultural and Food Chemistry· Vol 74 37, pp.
29575-29583
· 0 citations· 35 references
Medicine
Abstract
Air frying is increasingly used as a healthier cooking method, yet its effectiveness in reducing pesticide residues has not been investigated. Processing factor (PF) values ranged from 0.18-2.36 for potato strips, 0.06-2.30 for potato slices, and 0.37-2.13 for baby bok choy. For most pesticides, PF rose initially due to water loss, then fell with prolonged heating, except for volatile phoxim and dichlorvos, which declined continuously. Temperature (180-200 °C) had a significant effect on phoxim and dichlorvos, and the effectiveness depended on time. Removal efficiency also varied among vegetable matrices and different shapes (strips vs. slices). Notably, some pesticide residues were detected in the hot air and the interior of the air fryer. Compared to deep frying, air frying showed lower reduction efficiency. This study offers comprehensive insights into pesticide behavior during air frying and a comparative perspective with deep frying.
Repeated frying in soybean oil affects the flavor quality of fried meat products, but the mechanisms underlying flavor evolution remain unclear. Batter-coated meat strips (BCMSs) were used to investigate flavor changes during repeated frying. Sensory characteristics were evaluated using Check-All-That-Apply (CATA) and...
Xin-Yue Wang, M. Feng, Zaifei Zheng et al.· Journal of Food Science· 0 citations
Frying can bring desirable flavor and crispness to food, with frying oil performance being crucial for product quality and safety. This study investigated the effects of blending beef tallow (BT) with soybean oil (SO) on the oxidative stability, sensory quality, and safety profile of frying oil subjected to repeated us...
Xiao-Yun Zhang, Qiao-Jun Wang, M.-A. Yu et al.· Journal of Food Science· 0 citations
The occurrence of pesticide residues in vegetables remains an important food safety concern, while their behavior during traditional fermentation is less well characterized. This study evaluated changes in pesticide residues during 35 days of spontaneous pepper fermentation. Ten commercial pepper samples were fermented...
This study investigated the effects of yellow onion peel extract powder (YOEP) and red onion peel extract powder (ROEP) in beef batters on oxidative stability during storage at 4°C for 7 days. The total phenolic content of ROEP and YOEP was 28.91 and 18.56 mg GA/g peel, respectively, while their DPPH radical scavengi...
E. D. Soncu, Betül Karslıoğlu, Gülperi Sıla Bardakcı et al.· International Journal of Foo...· 0 citations
Household cooking reshapes antibiotic exposure from fish not merely by reducing parent residues, but by redistributing and transforming mixtures ultimately consumed. Here, 60 antibiotics were surveyed in 10 commercial aquatic products, and snakehead fish (Channa argus) was selected as a model to compare boiling, stea...
Mei Zhang, Bing-Zhi Yu, Qiu-Yu Wang et al.· Journal of Agricultural and...· 0 citations
: This study assessed the effects of 2% (T2) and 4% (T3) date palm seed powder ( Phoenix dactylifera L., cv. Halawi) on the physicochemical, microbiological, and sensory attributes of beef burgers during 30 days' frozen storage at -18 °C compared to the negative (T1) and positive (T4: 0.02% BHT) controls. Adding DSP po...
A. Y. Yousif, S. G. Al-Shawi, Z. K. al-Younis et al.· Anbar Journal of Agricultura...· 0 citations
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