A Study on the Kinetics of Acrylamide Formation in Banana Chips

Mulla, Mehrajfatema Z.; Annapure, Uday S.; Bharadwaj, Vikas R.

doi:10.1111/jfpp.12739

Cited by 13 publications

(6 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Hence, combined treatment was implemented for the investigation of acrylamide reduction (Pedreschi et al, 2010). The activation required during the Maillard reaction was calculated from the Arrhenius plot and was found to be 471.75 J mol À1 (Mulla et al, 2017).…”

Section: Combined Effect Of Additives and Asparaginase On Acrylamide mentioning

confidence: 99%

Enzymatic mitigation of acrylamide in fried potato chips using asparaginase from Aspergillus terreus

Aiswarya

Baskar

2017

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Acrylamide in foods is declared as carcinogen. In the present work, the effect of enzymatic pretreatment and other parameters like enzyme concentration, frying conditions with respect to temperature and time, size of potato chips, and effect of sodium chloride and citric acid on mitigation of acrylamide were studied. The concentration of acrylamide in fried potatoes after the pretreatment was found to be 815.63 μg kg−1. The optimised asparaginase concentration for the mitigation of acrylamide was calibrated as 4 U mL−1, and optimised frying time and temperature were 15 min and 170 °C, respectively. An in‐depth kinetic relationship for the effect of asparaginase on the mitigation of acrylamide was studied. The prime novelty of the project is focused on the immobilisation of asparaginase to nanomagnetic particles for redundant usage with stabilised enzyme activity. The work projected three stables cycles of asparaginase activity and on further usage of the immobilised enzyme resulted in decreased activity. The repeated use of immobilised asparaginase provides the advantage of decreasing cost in processing.

show abstract

Section: Combined Effect Of Additives and Asparaginase On Acrylamide mentioning

confidence: 99%

Enzymatic mitigation of acrylamide in fried potato chips using asparaginase from Aspergillus terreus

Aiswarya

Baskar

2017

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Many studies have focused on AA formation routes to inhibit AA: reducing or scavenging precursor substances, optimising processing conditions, adding additives (Morales et al ., ; Mulla et al ., ; Nguyen et al ., ). Nguyen et al .…”

Section: Introductionmentioning

confidence: 99%

“…Mulla et al . () indicated that shorter frying time accompanied by lower temperatures would reduce AA formation in potato chips. However, these methods may affect the colour, taste and texture of food to a certain degree (Morales et al ., ), adding additives to inhibit AA formation is a preferable solution to reduce AA formation while maintaining the original sensory qualities.…”

Section: Introductionmentioning

confidence: 99%

Study of acrylamide mitigation in model systems and potato crisps: effect of rosmarinic acid

Yuan

Liu

et al. 2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

In the current study, rosmarinic acid (RosA) played a critical role in inhibiting acrylamide (AA) formation in Maillard system and potato chips. Compared to the control group, AA formation was markedly inhibited by RosA of 10 À4 and 10 À1 mM in asparagine (Asn)-glucose (Glc) system, and 10 À5 À1.0 mM in Asn-fructose (Fru) system. The kinetic study indicated that with heating time ranging from 30 to 60 min, RosA had a significant inhibition effect on AA formation. Mechanism study showed the addition reaction between RosA and AA was the primary pathway to inhibit AA formation. In potato crisps, response surface methodology showed that frying temperature of 140.11°C, frying time of 6.02 min and RosA concentration of 0.012 lM had the lowest AA formation. In conclusion, RosA inhibited AA formation in both the model systems and potato crisps, and its application in food industry is well expected.

show abstract

“…A wide range of deep‐fried chips and snack products made from sources other than potato are popular all over the world, to name a few—plantain, sweet potato, tapioca, jackfruit, etc. Very few studies have been published on acrylamide content of these products and on the mitigation strategies (Daniali, Jinap, Hanifah, & Hajeb, ; Mulla, Annapure, Bharadwaj, & Singhal, ). The authors have done a preliminary survey to find out the acrylamide content of some of the deep‐fried chips from India (Shamla & Nisha, ) and reported considerable amount of acrylamide in plantain and jackfruit chips.…”

Section: Introductionmentioning

confidence: 99%

Change in chemical composition during maturation ofArtocarpus heterophyllusand its effect on acrylamide formation in deep‐fried jackfruit chips

Shamla

Heeba

Jose

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

The changes in chemical composition of jackfruit (Artocarpus heterophyllus) during different stages of maturation (stage I–stage IV) were investigated. Further, deep‐fried jackfruit chips, a very popular snack of Asian countries, was prepared and the occurrence of acrylamide in the chips was estimated and correlated with the composition. Total carotenoids increased during maturation, while ascorbic acid was found to decrease. The sugars—glucose, fructose, and sucrose—increased during maturation. Major amino acids in jackfruit were leucine, isoleucine, asparagine, and threonine followed by valine, serine, phenylalanine, lysine, and glutamine. The total phenolic and flavonoid content decreased during ripening. Chlorogenic acid was the major phenolic compound. It was observed that the acrylamide content in jackfruit chips increased with maturity. The sugars demonstrated a positive correlation with acrylamide formation, whereas phenolic compounds exhibited a negative correlation. Based on the acrylamide content, stage I is recommended for the preparation of jackfruit chips. Practical applications Acrylamide is a process induced toxicants in foods and development of mitigation strategies are very important to minimize the exposure to the population. The present study investigated the effect of chemical changes during the ripening of jackfruit on acrylamide formation in deep fried chips made from jackfruit. It was observed from the study that the maturity of jackfruit had an impact on the concentrations of precursors, influencing acrylamide formation in deep‐fried chips. Thus, the proper selection of the maturity stage of raw jackfruit is very important in mitigation of acrylamide formation in jackfruit chips. We feel that the study is very important as variety of deep‐fried snack products are popular in Africa and Asian countries and no such studies on the acrylamide content in these products reported earlier.

show abstract

A Study on the Kinetics of Acrylamide Formation in Banana Chips

Cited by 13 publications

References 37 publications

Enzymatic mitigation of acrylamide in fried potato chips using asparaginase from Aspergillus terreus

Enzymatic mitigation of acrylamide in fried potato chips using asparaginase from Aspergillus terreus

Study of acrylamide mitigation in model systems and potato crisps: effect of rosmarinic acid

Change in chemical composition during maturation ofArtocarpus heterophyllusand its effect on acrylamide formation in deep‐fried jackfruit chips

Contact Info

Product

Resources

About