Mitigation of heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide in air-fried chicken and beef: effects of cooking methods and marinades.

This study evaluated how air frying conditions, temperature, time, searing, marination, and spices, affect the formation of heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), and acrylamide in whole chicken and beef steak. 10 HCAs, 4 PAHs, and acrylamide were quantified using UHPLC-(ESI)-QqQ and GC-MS. Higher temperatures and searing increased HCAs and acrylamide levels, especially in beef. In chicken, marination with milk or beer has reduced HCAs by up to 60.6%, with no significant effect on PAHs or acrylamide. In beef, turmeric, rosemary, and garlic suppressed HCA formation, with turmeric showing the greatest reducing effect (69.4%). PAHs were only found in chicken, with HCAs and PAHs showing a strong correlation (p < 0.01), suggesting similar formation pathways. These findings highlight the role of specific cooking methods and marination ingredients, especially turmeric, in reducing harmful compounds in air-fried meats, offering guidance for safer home and industrial cooking practices. Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-025-02005-8.