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

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 degrees C. The highest acrylamide contents (72. +/- 7.7 and 69.2 +/- 9.5 mu g/kg, respectively) were found in soy flour-and sunflower-protein based patties fried at 200 degrees C. Unprepared pea and soy protein-based burger patties contained the highest furfural amounts (2832.8 +/- 576.2 and 2683.0 +/- 868.5 mu g/kg, respectively). Furfuryl alcohol content was highest in soy flour-based patties and increased temperature-dependently up to 1120.9 +/- 383.4 mu g/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.