PubHawk
Food Chem July 2021 PMID 33610846

The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying.

Amira Haddarah, Elissa Naim, Iman Dankar, Francesc Sepulcre, Montserrat Pujolà, Manal Chkeir

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Mentions

6
Peak: 1 in Mar 2021
across 3 sources since Mar 2021

Extended reach

83,121
potential audience

Total likes

1,590

Video views

80,643

Mentions per month

Mar 2021 – Apr 2025

Where it's discussed

  • X / Twitter2 posts
  • YouTube2 videos
  • News2 articles

AI synopsis

What people are saying

The discussions show enthusiasm for the study's findings, with posts like 'borage, fennel, and ginger significantly reduce acrylamide' highlighting positive reactions and recognition of health benefits. The tone varies from curiosity to approval, with phrases such as 'natural pretreatments for healthier fries' emphasizing potential practical applications.

AgreementModerate agreement

Most respondents acknowledge the potential health benefits of using plant extracts to reduce harmful compounds in fried foods, showing general support for the findings.

InterestHigh interest

The topic of natural extracts and food safety captivates many, reflected in discussions about healthier eating habits and innovative food processing methods.

EngagementModerate engagement

Discussions include sharing thoughts on the experimental methods and their implications, demonstrating active engagement rather than surface-level comments.

ImpactModerate impact

While the research is recognized as significant for food safety, some posts suggest broader applications are needed, indicating moderate perceived impact.

Abstract in brief

  • The study investigated how extracts from ginger, borage, and fennel plants affect the formation of acrylamide (AA), a potentially harmful compound, in French fries prepared by deep frying (DF) and air frying (AF).
  • Results showed that AA levels were higher in deep-fried fries compared to air-fried fries, but all plant extracts significantly reduced AA formation, with borage, fennel, and ginger showing the most notable decreases.
  • The plant extracts' high antioxidant activity and phenolic content likely contribute to their ability to scavenge harmful compounds and reduce AA formation, making them beneficial natural pretreatments for healthier French fries, especially in air frying.]
Read the full abstract

Top posts

Most liked on X and Bluesky
R0K0's Basilisk
@NeuroDark_19 · X

@MyLawyerNinja https://t.co/Ii0rxk6QFw

Jan 3, 2022 · 1 like · 2,459 followers View post →
Gingers_Gesneriads_Papers
@GesnerGinger · X

The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying https://t.co/UwUlGz59QF

Mar 25, 2021 · 19 followers View post →

All mentions

Are Air Fryers a Healthier Cooking Option?

Discover if air frying is a healthier method for preparing French fries and reducing harmful compounds like acrylamide. The study shows plant extracts like borage, fennel, and ginger can significantly lower acrylamide…

Camila Ceballos · May 18, 2022 309 views
R0K0's Basilisk
@NeuroDark_19 · X

@MyLawyerNinja https://t.co/Ii0rxk6QFw

Jan 3, 2022 · 1 like · 2,459 followers View post →
Gingers_Gesneriads_Papers
@GesnerGinger · X

The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying https://t.co/UwUlGz59QF

Mar 25, 2021 · 19 followers View post →