- -

Effect of Pretreatments and Air-Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

Effect of Pretreatments and Air-Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes

Show full item record

Sansano Tomás, M.; Juan Borras, MDS.; Escriche Roberto, MI.; Andrés Grau, AM.; Heredia Gutiérrez, AB. (2015). Effect of Pretreatments and Air-Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes. Journal of Food Science. 80(5):1120-1128. doi:10.1111/1750-3841.12843

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/63085

Files in this item

Item Metadata

Title: Effect of Pretreatments and Air-Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes
Author: Sansano Tomás, Mariola Juan Borrás, María del Sol Escriche Roberto, Mª Isabel Andrés Grau, Ana María Heredia Gutiérrez, Ana Belén
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] This paper investigated the effect of air-frying technology, in combination with a pretreatment based of soaking the samples in different chemical agent solutions (citric acid, glycine, calcium lactate, sodium chloride, ...[+]
Subjects: Acrylamide , Acrylamide, air-frying, additives, color, reducing sugars , Air-frying , Additives , Color , Reducing sugars
Copyrigths: Reserva de todos los derechos
Source:
Journal of Food Science. (issn: 0022-1147 )
DOI: 10.1111/1750-3841.12843
Publisher:
Wiley
Publisher version: https://dx.doi.org/10.1111/1750-3841.12843
Project ID:
GV/2012/072
Thanks:
Authors would like to thank Generalitat Valenciana (GV/2012/072) for the financial support given to this investigation.
Type: Artículo

References

Amrein, T. M., Bachmann, S., Noti, A., Biedermann, M., Barbosa, M. F., Biedermann-Brem, S., … Amadó, R. (2003). Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes:  A Comparison of Cultivars and Farming Systems. Journal of Agricultural and Food Chemistry, 51(18), 5556-5560. doi:10.1021/jf034344v

Andrés, A., Arguelles, Á., Castelló, M. L., & Heredia, A. (2012). Mass Transfer and Volume Changes in French Fries During Air Frying. Food and Bioprocess Technology, 6(8), 1917-1924. doi:10.1007/s11947-012-0861-2

Anese, M., Bortolomeazzi, R., Manzocco, L., Manzano, M., Giusto, C., & Nicoli, M. C. (2009). Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep-fried potatoes. Food Research International, 42(1), 142-147. doi:10.1016/j.foodres.2008.09.008 [+]
Amrein, T. M., Bachmann, S., Noti, A., Biedermann, M., Barbosa, M. F., Biedermann-Brem, S., … Amadó, R. (2003). Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes:  A Comparison of Cultivars and Farming Systems. Journal of Agricultural and Food Chemistry, 51(18), 5556-5560. doi:10.1021/jf034344v

Andrés, A., Arguelles, Á., Castelló, M. L., & Heredia, A. (2012). Mass Transfer and Volume Changes in French Fries During Air Frying. Food and Bioprocess Technology, 6(8), 1917-1924. doi:10.1007/s11947-012-0861-2

Anese, M., Bortolomeazzi, R., Manzocco, L., Manzano, M., Giusto, C., & Nicoli, M. C. (2009). Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep-fried potatoes. Food Research International, 42(1), 142-147. doi:10.1016/j.foodres.2008.09.008

Bartkiene, E., Jakobsone, I., Juodeikiene, G., Vidmantiene, D., Pugajeva, I., & Bartkevics, V. (2013). 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(1), 35-40. doi:10.1016/j.foodcont.2012.07.012

BLANK, I. (2005). Current Status of Acrylamide Research in Food: Measurement, Safety Assessment, and Formation. Annals of the New York Academy of Sciences, 1043(1), 30-40. doi:10.1196/annals.1333.004

BRATHEN, E., & KNUTSEN, S. (2005). Effect of temperature and time on the formation of acrylamide in starch-based and cereal model systems, flat breads and bread. Food Chemistry, 92(4), 693-700. doi:10.1016/j.foodchem.2004.08.030

Cuadros-Rodrı́guez, L., Garcı́a-Campaña, A. M., Almansa-López, E., Egea-González, F. J., Lourdes Castro Cano, M., Garrido Frenich, A., & Martı́nez-Vidal, J. L. (2003). Correction function on biased results due to matrix effects. Analytica Chimica Acta, 478(2), 281-301. doi:10.1016/s0003-2670(02)01508-8

De Wilde, T., De Meulenaer, B., Mestdagh, F., Govaert, Y., Vandeburie, S., Ooghe, W., … Verhé, R. (2005). Influence of Storage Practices on Acrylamide Formation during Potato Frying. Journal of Agricultural and Food Chemistry, 53(16), 6550-6557. doi:10.1021/jf050650s

Dueik, V., Moreno, M. C., & Bouchon, P. (2012). Microstructural approach to understand oil absorption during vacuum and atmospheric frying. Journal of Food Engineering, 111(3), 528-536. doi:10.1016/j.jfoodeng.2012.02.027

Gökmen, V., & Palazoğlu, T. K. (2009). Measurement of evaporated acrylamide during frying of potatoes: Effect of frying conditions and surface area-to-volume ratio. Journal of Food Engineering, 93(2), 172-176. doi:10.1016/j.jfoodeng.2009.01.011

Gökmen, V., & Şenyuva, H. Z. (2007). Acrylamide formation is prevented by divalent cations during the Maillard reaction. Food Chemistry, 103(1), 196-203. doi:10.1016/j.foodchem.2006.08.011

KUMAR, D., SINGH, B. P., & KUMAR, P. (2004). An overview of the factors affecting sugar content of potatoes. Annals of Applied Biology, 145(3), 247-256. doi:10.1111/j.1744-7348.2004.tb00380.x

Kim, C. T., Hwang, E.-S., & Lee, H. J. (2005). Reducing Acrylamide in Fried Snack Products by Adding Amino Acids. Journal of Food Science, 70(5), C354-C358. doi:10.1111/j.1365-2621.2005.tb09966.x

Low, M. Y., Koutsidis, G., Parker, J. K., Elmore, J. S., Dodson, A. T., & Mottram, D. S. (2006). Effect of Citric Acid and Glycine Addition on Acrylamide and Flavor in a Potato Model System. Journal of Agricultural and Food Chemistry, 54(16), 5976-5983. doi:10.1021/jf060328x

Manzocco, L., Calligaris, S., Mastrocola, D., Nicoli, M. C., & Lerici, C. R. (2000). Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends in Food Science & Technology, 11(9-10), 340-346. doi:10.1016/s0924-2244(01)00014-0

Mastovska, K., & Lehotay, S. J. (2006). Rapid Sample Preparation Method for LC−MS/MS or GC−MS Analysis of Acrylamide in Various Food Matrices. Journal of Agricultural and Food Chemistry, 54(19), 7001-7008. doi:10.1021/jf061330r

Mestdagh, F., De Wilde, T., Fraselle, S., Govaert, Y., Ooghe, W., Degroodt, J.-M., … De Meulenaer, B. (2008). Optimization of the blanching process to reduce acrylamide in fried potatoes. LWT - Food Science and Technology, 41(9), 1648-1654. doi:10.1016/j.lwt.2007.10.007

Mestdagh, F., Maertens, J., Cucu, T., Delporte, K., Van Peteghem, C., & De Meulenaer, B. (2008). Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms. Food Chemistry, 107(1), 26-31. doi:10.1016/j.foodchem.2007.07.013

Miller, G. L. (1959). Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar. Analytical Chemistry, 31(3), 426-428. doi:10.1021/ac60147a030

Ngadi, M. O., Wang, Y., Adedeji, A. A., & Raghavan, G. S. V. (2009). Effect of microwave pretreatment on mass transfer during deep-fat frying of chicken nugget. LWT - Food Science and Technology, 42(1), 438-440. doi:10.1016/j.lwt.2008.06.006

Pedreschi, F., Kaack, K., & Granby, K. (2004). Reduction of acrylamide formation in potato slices during frying. LWT - Food Science and Technology, 37(6), 679-685. doi:10.1016/j.lwt.2004.03.001

Pedreschi, F., Moyano, P., Kaack, K., & Granby, K. (2005). Color changes and acrylamide formation in fried potato slices. Food Research International, 38(1), 1-9. doi:10.1016/j.foodres.2004.07.002

Pedreschi, F., & Moyano, P. (2005). Effect of pre-drying on texture and oil uptake of potato chips. LWT - Food Science and Technology, 38(6), 599-604. doi:10.1016/j.lwt.2004.08.008

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 Science and Technology, 44(6), 1473-1476. doi:10.1016/j.lwt.2011.02.004

Rosén, J., & Hellenäs, K.-E. (2002). Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry. The Analyst, 127(7), 880-882. doi:10.1039/b204938d

Stadler, R. H., & 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(12), 449-467. doi:10.1111/j.1753-4887.2004.tb00018.x

Troncoso, E., & Pedreschi, F. (2009). Modeling water loss and oil uptake during vacuum frying of pre-treated potato slices. LWT - Food Science and Technology, 42(6), 1164-1173. doi:10.1016/j.lwt.2009.01.008

Tuta, S., Palazoğlu, T. K., & Gökmen, V. (2010). Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries. Journal of Food Engineering, 97(2), 261-266. doi:10.1016/j.jfoodeng.2009.10.020

Wicklund, T., Østlie, H., Lothe, O., Knutsen, S. H., Bråthen, E., & Kita, A. (2006). Acrylamide in potato crisp—the effect of raw material and processing. LWT - Food Science and Technology, 39(5), 571-575. doi:10.1016/j.lwt.2005.03.005

WILLIAMS, J. (2005). Influence of variety and processing conditions on acrylamide levels in fried potato crisps. Food Chemistry, 90(4), 875-881. doi:10.1016/j.foodchem.2004.05.050

Yaylayan, V. A., Wnorowski, A., & Perez Locas, C. (2003). Why Asparagine Needs Carbohydrates To Generate Acrylamide. Journal of Agricultural and Food Chemistry, 51(6), 1753-1757. doi:10.1021/jf0261506

Zeng, X., Cheng, K.-W., Jiang, Y., Lin, Z.-X., Shi, J.-J., Ou, S.-Y., … Wang, M. (2009). Inhibition of acrylamide formation by vitamins in model reactions and fried potato strips. Food Chemistry, 116(1), 34-39. doi:10.1016/j.foodchem.2009.01.093

Zhang, Y., Ren, Y., Jiao, J., Li, D., & Zhang, Y. (2011). Ultra High-Performance Liquid Chromatography−Tandem Mass Spectrometry for the Simultaneous Analysis of Asparagine, Sugars, and Acrylamide in Maillard Reactions. Analytical Chemistry, 83(9), 3297-3304. doi:10.1021/ac1029538

Zyzak, D. V., Sanders, R. A., Stojanovic, M., Tallmadge, D. H., Eberhart, B. L., Ewald, D. K., … Villagran, M. D. (2003). Acrylamide Formation Mechanism in Heated Foods. Journal of Agricultural and Food Chemistry, 51(16), 4782-4787. doi:10.1021/jf034180i

[-]

recommendations

 

This item appears in the following Collection(s)

Show full item record