Reducing Acrylamide Formation and Improving Frying Oil Quality of Spring Rolls Covered With Bread Crumbs: Effective Use of Curry Leaf ( <i>Murraya koenigii</i> ) Powder and Cumin ( <i>Cuminum cyminum</i> L.) Seed Powder

ABSTRACT Spring roll covered with bread crumbs (SRCBC) is a widely consumed deep‐fried snack, and its preparation at elevated temperatures raises health concerns due to the formation of acrylamide. This study assessed the efficacy of curry leaves powder (CLP) and cumin seeds powder (CSP) in reducing acrylamide levels in SRCBC and frying oil, along with their influence on antioxidant activity and oil quality. Incorporation of 2% CLP into SRCBC resulted in the highest acrylamide reduction in the product (48.98%), followed by 1% CSP (26.43%). In frying oil, 0.5% CSP achieved the greatest reduction (23.60%) of acrylamide, followed by 1% CSP (20.22%). Correlation analysis revealed strong or very strong positive associations among antioxidant assays (DPPH, ABTS, FRAP). Acrylamide content in SRCBC showed very strong negative correlations with FRAP ( r = −0.970) and negative correlations with DPPH ( r = −0.463) and total phenolic content ( r = −0.428). In frying oil, acrylamide levels exhibited very strong negative correlations with DPPH ( r = −0.828) and TPC ( r = −0.819), and a strong negative correlation with FRAP ( r = −0.635). A very strong positive correlation between acrylamide in SRCBC and oil ( r = 0.834) suggests a significant transfer during frying. The results indicate that fat‐soluble antioxidants and other bioactive compounds may have migrated into the oil, where they likely interfered with the Maillard and acrolein reaction pathways, key routes of acrylamide formation in fried food and oil. These findings support the use of natural plant‐based additives for producing safer, more sustainable fried foods.