Mitigation of Acrylamide in Potato Chips by Pre-drying and Pulsed Electric Field Treatment

被引:13
作者
Liu, Caiyun [1 ,2 ]
Zhang, Rui [3 ]
Vorobiev, Eugene [2 ]
Grimi, Nabil [2 ]
机构
[1] Univ Shanghai Sci & Technol, Sch Hlth Sci & Engn, Shanghai, Peoples R China
[2] Univ Technol Compiegne, Ctr Rech Royallieu, ESCOM, TIMR Transformat Integrees Matiere Renouvelable, Compiegne, France
[3] Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Sch Modern Ind Selenium Sci & Engn, Wuhan, Peoples R China
来源
FRONTIERS IN NUTRITION | 2022年 / 9卷
基金
中国国家自然科学基金;
关键词
potato chips; pulsed electric fields; vacuum drying; frying; acrylamide; OIL UPTAKE; MAILLARD REACTION; COLOR DEVELOPMENT; QUALITY ASPECTS; MOISTURE LOSS; FRENCH FRIES; KINETICS; IMPACT; PRETREATMENTS; REDUCTION;
D O I
10.3389/fnut.2022.919634
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
The object of this work was to study the effects of preliminary vacuum drying (VD), pulsed electric field (PEF) treatment, frying temperature on color, oil uptake, and acrylamide (AA) content in fried potato chips. The results of this study indicated that an increase of frying temperature from 120 to 180 degrees C led to a decrease of frying time of around 70% for untreated and PEF pre-treated samples. The color value of L* and a* decreased with the increase of frying temperature, and those values of the sample pre-treated by PEF were significantly higher compared to those obtained from untreated samples. The PEF pre-treatment promoted the reduction of oil content of fried samples by up to 17.6, 14.2, and 16% compared with untreated samples at the frying temperatures of 120, 150, and 180 degrees C, respectively. Higher efficiency was observed by applying the preliminary VD in the case of the frying temperature of 150 degrees C. Furthermore, it was revealed that PEF pre-treatment and preliminary VD application lead to a synergetic effect on the reduction of AA content in potato chips. For example, with the initial moisture ratio of 0.5, pre-dried by VD and pre-treated by PEF, the AA content was noticeably decreased from 2,220 to 311 mu g/kg compared to untreated and undehydrated samples at the frying temperature of 150 degrees C. Our findings provide reference for a new pre-treatment to mitigate AA formation and to improve the quality of potato chips.
引用
收藏
页数:10
相关论文
共 71 条
[1]   PEF-dependency on polyphenol extraction during maceration/fermentation of Grenache grapes [J].
Andres Maza, Marcos ;
Manuel Martinez, Juan ;
Delso, Carlota ;
Camargo, Alejandra ;
Raso, Javier ;
Alvarez, Ignacio .
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2020, 60
[2]   Transplacental transfer of acrylamide and glycidamide are comparable to that of antipyrine in perfused human placenta [J].
Annola, Kirsi ;
Karttunen, Vesa ;
Keski-Rahkonen, Pekka ;
Myllynen, Paivi ;
Segerback, Dan ;
Heinonen, Seppo ;
Vahakangas, Kirsi .
TOXICOLOGY LETTERS, 2008, 182 (1-3) :50-56
[3]   Nutritional and Physicochemical Quality of Vacuum-Fried Mango Chips Is Affected by Ripening Stage, Frying Temperature, and Time [J].
Ayustaningwarno, Fitriyono ;
van Ginkel, Elise ;
Vitorino, Joana ;
Dekker, Matthijs ;
Fogliano, Vincenzo ;
Verkerk, Ruud .
FRONTIERS IN NUTRITION, 2020, 7
[4]   Lactic acid fermentation reduces acrylamide formation and other Maillard reactions in French fries [J].
Baardseth, P ;
Blom, H ;
Skrede, G ;
Mydland, LT ;
Skrede, A ;
Slinde, E .
JOURNAL OF FOOD SCIENCE, 2006, 71 (01) :C28-C33
[5]  
Baskar G., 2016, INT J MOD SCI TECHNO, V1, P224
[6]   Impact of a Pulsed Electric Field on Damage of Plant Tissues: Effects of Cell Size and Tissue Electrical Conductivity [J].
Ben Ammar, J. ;
Lanoiselle, J-L ;
Lebovka, N. I. ;
Van Hecke, E. ;
Vorobiev, E. .
JOURNAL OF FOOD SCIENCE, 2011, 76 (01) :E90-E97
[7]   Mitigation measures for acrylamide reduction in dough-based potato snacks during their expansion by frying [J].
Bertuzzi, Terenzio ;
Mulazzi, Annalisa ;
Rastelli, Silvia ;
Sala, Luca ;
Pietri, Amedeo .
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, 2018, 35 (10) :1940-1947
[8]   Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing [J].
Botero-Uribe, Maria ;
Fitzgerald, Melissa ;
Gilbert, Robert G. ;
Midgley, Jocelyn .
TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2017, 67 :1-11
[9]   "Cold" electroporation in potato tissue induced by pulsed electric field [J].
Boussetta, N. ;
Grimi, N. ;
Lebovka, N. I. ;
Vorobiev, E. .
JOURNAL OF FOOD ENGINEERING, 2013, 115 (02) :232-236
[10]   Effect of temperature and time on the formation of acrylamide in starch-based and cereal model systems, flat breads and bread [J].
Bråthen, E ;
Knutsen, SH .
FOOD CHEMISTRY, 2005, 92 (04) :693-700