Acrylamide and 5-hydroxymethylfurfural formation in reconstituted potato chips during frying

YuTian, Miao; Huanjie, Zhang; Zhang, Lu-Lu; Wu, Sijia; Sun, YiJia; Yu, Sibin; Yuan, Yuan

doi:10.1007/s13197-013-0951-9

Cited by 41 publications

(20 citation statements)

References 36 publications

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“…These results suggested that the formation of AA was strongly correlated with heating time and temperature. Similar results have been reported in heat‐processed foods …”

Section: Resultssupporting

confidence: 90%

“…Similar results have been reported in heat-processed foods. 18,31 However, the presence of Gly significantly inhibited AA formation in the Asn/Glc potato model system at given temperatures (P < 0.05), and the maximum inhibition rates reached 45.45%, 52.99% and 82.22% heated at 160 ∘ C, 180 ∘ C and 200 ∘ C, respectively. In addition, levelling off of AA concentrations occurred earlier compared to those in the Asn/Glc potato model system.…”

Section: Changes Of Acrylamide Concentration In Potato Model Systemsmentioning

confidence: 95%

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The kinetics of the inhibition of acrylamide by glycine in potato model systems

Zhu

Wang

et al. 2015

J Sci Food Agric

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“…These results suggested that the formation of AA was strongly correlated with heating time and temperature. Similar results have been reported in heat‐processed foods …”

Section: Resultssupporting

confidence: 90%

Section: Changes Of Acrylamide Concentration In Potato Model Systemsmentioning

confidence: 95%

The kinetics of the inhibition of acrylamide by glycine in potato model systems

Zhu

Wang

et al. 2015

J Sci Food Agric

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“…It is considered that maillard reaction, nonenzymatic browning reaction, is responsible for the formation of acrylamide in fried and baked foods at high temperature and low moisture and reaction mainly occurs between reducing sugars and asparagine (Elmore et al, 2015;Mestdagh, Meulenaer, & Peteghem, 2007;Mottram, Wedzicha, & Dodson, 2002;Muttucumaru et al, 2017;Romani, Bacchiocca, Rocculi, & Dalla Rosa, 2009;Stadler et al, 2002;Williams, 2005;Zyzak et al, 2003). Many studies have revealed that the mechanism of acrylamide formation is mainly affected by temperature, time, process, pH, amount of reducing sugars, asparagine, and water activity (Amrein et al, 2003;Becalski, Lau, Lewis, & Seaman, 2003;Elmore et al, 2015;Gökmen, Palazoğlu, & Şenyuva, 2006;Matthäus, Haase, & Vosmann, 2004;Miao et al, 2014;Muttucumaru et al, 2014;Stadler et al, 2002;Xu & An, 2016). In addition to these, storage and cultivating method may affect the formation of acrylamide (Elmore et al, 2015;Muttucumaru et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Temperature and slice size dependences of acrylamide in potato fries

Tepe

Kadakal

2019

J Food Process Preserv

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In this paper, two varieties of potato (Ranger Russet and Van Gogh) with various slice size (9, 6, and 3 mm) were deep fried at various temperatures and time combinations (150, 170, and 190°C for 10, 20, and 30 min) and contents and kinetic parameters of acrylamide were investigated. Formation of acrylamide for both potato varieties followed zero‐order reaction models. As the frying temperature and time increased, formation of acrylamide increased in both potato varieties. Moreover, acrylamide formation significantly reduced by increasing slice size of samples. The most appropriate frying temperature, time, and slice size for the lowest acrylamide formation at 150°C, for 10 min and 9 mm slice size, respectively. The consequences of this study will be helpful for the industry of potato products. Practical applications Potato is one of the most cultivated crops worldwide and potato‐based product have been mostly consumed as fast food such as french fries, chips, etc. Among the potato‐based products, French fries have been considered as one of acrylamide main source in foods because of high content of asparagine, reducing sugars, and deep‐oil frying. This paper aims to provide new knowledge to potato industry in terms of potato slice size's effect on acrylamide formation and to facilitate predicting probable acrylamide contents that can form at the end of frying process. In the current study, acrylamide formation increased as slice size decreased. This means that it should be avoid from low slice size in the commercial production of French fries to decrease the content of acrylamide in the final product. The results of this paper may enable to determine optimum process conditions for products containing low acrylamide.

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“…These findings are in concordance with those found in the literature. 41 The degree of formation of the chemical contaminants after frying could be related to the precursor levels in the breadcrumbs. In this regard, BC-1, with the lowest content of reducing sugars and a high content of asparagine, showed the lowest levels of HMF and the highest ones for acrylamide.…”

Section: Kinetic Experiments: Effect Of Frying Time and Temperaturementioning

confidence: 99%

An investigation of process contaminants’ formation during the deep frying of breadcrumbs using a bread coat model

et al. 2016

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The formation of acrylamide, hydroxymethylfurfural (HMF) and furfural was investigated in a deep fried breadcrumb coat model resembling the coat batter of breaded foods. The influence of the composition of the breadcrumb and the frying conditions on the formation of these contaminants was evaluated. Six wheat-based flour formulations of breadcrumbs were deep fried in sunflower oil at temperatures between 170-200 °C and for frying times of 1-5 minutes. Results showed significant differences in the levels of contaminants according to the concentration of the potential precursors in the breadcrumbs. HMF was influenced by the sugar content in the breadcrumbs whereas levels of acrylamide were significantly correlated with the ratio between asparagine and reducing sugars. Acrylamide, HMF and furfural were directly related to the frying time and temperature. The composition of the breadcrumb and the compounds formed during frying contributed to the total antioxidant capacity of the fried samples. The bread coat model is a useful tool in the formulation of breaded foods since it allows the evaluation of the contribution of breadcrumbs in the formation of process contaminants after frying.

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Acrylamide and 5-hydroxymethylfurfural formation in reconstituted potato chips during frying

Cited by 41 publications

References 36 publications

The kinetics of the inhibition of acrylamide by glycine in potato model systems

The kinetics of the inhibition of acrylamide by glycine in potato model systems

Temperature and slice size dependences of acrylamide in potato fries

An investigation of process contaminants’ formation during the deep frying of breadcrumbs using a bread coat model

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