Effect of pretreatments and air-frying, a novel technology, on acrylamide generation in fried potatoes

Journal of Food Science

Volumn 80, Issue 5, 2015, Pages T1120-T1128

  Sansano, M ^a   Juan Borras M ^a   Escriche, I ^a   Andres A ^a   Heredia, A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Acrylamide; Additives; Air frying; Color; Reducing sugars

Indexed keywords

SOLANUM TUBEROSUM;

ACRYLAMIDE; CARBOHYDRATE; CITRIC ACID; GLYCINE; NICOTINIC ACID; SODIUM CHLORIDE; SOLUTION AND SOLUBILITY;

CHEMISTRY; COLOR; COOKING; DIET; FOOD HANDLING; GLYCATION; HEAT; HUMAN; PLANT TUBER; POTATO; PROCEDURES; SOLUTION AND SOLUBILITY; VEGETABLE;

ACRYLAMIDE; CARBOHYDRATES; CITRIC ACID; COLOR; COOKING; DIET; FOOD HANDLING; GLYCINE; HOT TEMPERATURE; HUMANS; MAILLARD REACTION; NIACIN; PLANT TUBERS; SODIUM CHLORIDE; SOLANUM TUBEROSUM; SOLUTIONS; VEGETABLES;

EID: 84929133647     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12843     Document Type: Article

References (37)

1. Al-Tasher F. 2011. Analysis of acrylamide in french fries using agilent sampliQ QuEChERS AOAC kit and LC/MS/MS. Agilent Technologies. Available from: http://www.chem.agilent.com/Library/applications/5990--5940EN.pdf.
2. Amrein TM, Bachmann S, Noti A, Biedermann M, Barbosa MF, Biedermann- Brem S, Grob K, Keiser A, Realini P, Escher F, Amadó R. 2003. Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems. J Agric Food Chem 51:5556-60.
3. Andrés A, Arguelles A, Castelló L, Heredia A. 2012. Mass transfer and volume changes in french fries during air frying. Food Bioprocess Technol 6(8):1917-24.
4. Anese M, Bortolomeazzi R, Manzocco L, Manzano M, Giusto C, Nicoli MC. 2009. Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep-fried potatoes. Food Res Int 42(1):142-47.
5. Bartkiene E, Jakobsone I, Joudeikiene G, Vidmantiene D, Pugrtkevics V. 2012. Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase. Food Control 30:35-40.
6. Blank A. 2005. Current status of acrylamide research in food: measurement, safety assessment, and formation. Annu NY Acad Sci 1043:30-40.
7. Bråthen E, Knutsen SH. 2005. Effect of temperature and time on the formation of acrylamide in starch-based and cereal model systems, flat breads and bread. Food Chem 92(4):693-700.
8. Ciesarova Z, Kiss E, Boegl P. 2006. Impact of L-asparaginase on acrylamide content in potato products. J Food Nutr Res 45(4):141-46.
9. Cuadros-Rodríguez L, García-Campaña AM, Almansa-López E, Egea-González F, Castro Cano ML, Garrido Frenich A, Martínez-Vidal JL. 2003. Correction function on biased results due to matrix effects: application to the routine analysis of pesticide residues. Anal Chim Acta 478(2):81-301.
10. De Wilde T, De Meulenaer B, Mestdagh F, Govaert Y, Vandeburie S, Ooghe W, Fraselle S, Demeulemeester K, Van Peteghem C, Calus A, Degroodt J, Verhé R. 2005. Influence of storage practices on acrylamide formation during potato frying. J Agric Food Chem 53:6550-57.
11. Dueik V, Moreno MC, Bouchon P. 2012. Microstructural approach to understand oil absorption during vacuum and atmospheric frying. J Food Eng 111:528-36.
12. Gökmen V, Palazoglu TK. 2009. Measurement of evaporated acrylamide during frying of potatoes: effect of frying conditions and surface area-to-volume ratio. J Food Eng 93:172-76.
13. Gökmen V, Senyuva HZ. 2007. Acrylamide formation is prevented by divalent cations during the Maillard reaction. Food Chem 103:196-203.
14. Kumar D, Singh BP, Kumar P. 2004. An overview of the factors affecting sugar contents of potatoes. Ann Appl Biol 145:247-56.
15. Kim CT, Hwang ES, Lee HJ. 2005. Reducing acrylamide in fried snack products by adding amino acids. J Food Sci 70:C354-358.
16. Low MY, Koutsidis G, Parker JK, Elmore JS, Dodson AT, Mottram DS. 2006. Effect of citric acid and glycine addition on acrylamide and flavour in a potato model system. J Agric Food Chem 54:5976-83.
17. Manzocco L, Calligaris S, Mastrocola D, Nicoli MC, Lerici CR. 2001. Review of nonenzymatic browning and antioxidant capacity in processed foods. Trends Food Sci Technol 11:340-346.
18. Mastovska K, Lehotay ST. 2006. Rapid sample preparation method for LC-MS/MS or GC-MS analysis of acrylamide in various food matrices. J Agric Food Chem 54(19):7001-08.
19. Mestdagh F, De Wilde T, Fraselle S, Govaert, Y, Ooghe W, Degroodt JM, Verhé R, Van Peteghem C, De Meulenaer B. 2008a. Optimization of the blanching process to reduce acrylamide in fried potatoes. LWT Food Sci Technol 41:1648-54.
20. Mestdagh F, Maertens J, Cucu K, Delporte T, Van Peteghem C, De Meulenaer B 2008b. Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms. Food Chem 107(1):26-31.
21. Miller GL. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem 31(3):426-28.
22. Ngadi MO, Wang Y, Adedeji AA, Raghavan GSV. 2009. Effect of microwave pretreatment on mass transfer during deep-fat frying of chicken nugget. LWT Food Sci Technol 4:438-40
23. Pedreschi F, Kaack K, Granby K. 2004. Reduction of acrylamide formation in potato slices during frying. LWT Food Sci Technol 37(6):679-85.
24. Pedreschi F, Moyano P, Kaack K, Granby K. 2005. Colour changes and acrylamide formation in fried potato slices. Food Res Int 38:1-9.
25. Pedreschi F, Moyano P. 2005. Effect of pre-drying on texture and oil uptake of potato chips. LWT Food Sci Technol 38(6):599-604.
26. Pedreschi F, Mariotti S, Granby K, Risum J. 2011. Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching. LWT Food Sci Technol 44:1473-76.
27. Pointing JD. 1973. Osmotic dehydration of fruits: recent modifications and applications. Process Biochem 8(12):12-22.
28. Rosén J, Hellenäs KE. 2002. Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry. Analyst 127, 880-82.
29. Stadler RH, Scholz G. 2004. Acrylamide: an update on current knowledge in analysis, levels in food, mechanisms of formation, and potential strategies of control. Nutrition Reviews 62:449-67.
30. Troncoso E, Pedreschi F. 2009. Modeling water loss and oil uptake during vacuum frying of pre-treated potato slices. LWT Food Sci Technol 42(6):1164-73.
31. Tuta S, Palazoğlu TK, Gökmen V. 2010. Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries. J Food Eng 97:261-66.
32. Wicklund T, Østlie H, Lothe O, Halvor Knutsen S, Bråthen E, Kita A. 2006. Acrylamide in potato crisp-the effect of raw material and processing. LWT Food Science and Technology 39(5):571-75
33. Williams JSE. 2005. Influence of variety and processing conditions on acrylamide levels in fried potato crisps. Food Chem 90:875-81.
34. Yaylayan VA, Winorowski A, Perez Locas C. 2003. Why asparagine needs carbohydrates to generate acrylamide. J Agric Food Chem 51:1753-57.
35. Zeng X, Ka-Wing Cheng KW, Jiang Y, Lin ZX, Shi JJ, Oud S, Chen F, Wang M. 2009. Inhibition of acrylamide formation by vitamins in model reactions and fried potato strips. Food Chem J 116:34-39.
36. Zhang Y, Ren Y, Jiao J, Li D. 2011. Ultra high-performance liquid chromatography-tandem mass spectrometry for simultaneous analysis of asparagine, sugars and acrylamide in maillard reactions. Anal Chem 83:3297-04.
37. Zyzak DV, Sanders RA, Stojanovic M, Tallmadge DH, Eberhart BL, Ewald DK, Gruber DC, Morsch TR, Strothers MA, Rizzi GP, Villagran MD. 2003. Acrylamide formation mechanism in heated foods. J Agric Food Chem 51:4782-87.