Acrylamide in Thermally Processed Potato Products

High levels of acrylamide have been detected in French fries and potato crisps. The main pathway for acrylamide formation is from free asparagine and reducing sugars in the Maillard reaction. Asparagine provides the backbone of the acrylamide molecule. The rate of acrylamide formation increases significantly when asparagine is heated with carbonyl compounds such as reducing sugars. According to current knowledge, thermal load applied during processing in terms of temperature and duration has a significant influence on acrylamide formation in potato products depending on the concentrations of total reducing sugars and free asparagine in potato tubers. Glucose and fructose contents are generally regarded as a good indicator of the acrylamide forming potential of potato tubers. The latest regulation from the European Commission requires that food business operators take mitigation measures to lower the acrylamide content of their products below benchmark values. Therefore, efforts should be directed to reduce the amount of acrylamide formed in potato products. Excessive accumulation of acrylamide in potato products can be prevented during processing if the exposure of the product surface to high temperatures is limited. This is possible with temperature-programmed frying, which targets outer crust layers and cooked interiors for French fries. The same effect can be obtained by blanching potato strips in the microwave for a few seconds before deep frying. Combined technologies, such as partial baking followed by radio frequency post-drying, can also be used to control acrylamide formation during processing.