Acrylamide in crisps: Effect of blanching studied on long-term stored potato clones

Viklund, Gunilla; Olsson, Kjell; Sjöholm, Ingegerd; Skog, Kerstin

doi:10.1016/j.jfca.2009.07.009

Cited by 32 publications

(16 citation statements)

References 35 publications

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“…These results coincide with other studies in which the reduction effects of blanching were in the same range for precursors and acrylamide . However, Viklund et al . pointed out that the decrease in acrylamide content induced in potato chips by blanching was higher than the reduction of acrylamide precursors, probably due to entrapment of water in the gelatinized starch network of potato, which limits molecule diffusion and thus availability of water‐soluble precursors for acrylamide formation in the surface.…”

Section: Resultssupporting

confidence: 90%

“…These results coincide with other studies in which the reduction effects of blanching were in the same range for precursors and acrylamide. 14,15,17 However, Viklund et al 19 pointed out that the decrease in acrylamide content induced in potato chips by blanching was higher than the reduction of acrylamide precursors, probably due to entrapment of water in the gelatinized starch network of potato, which limits molecule diffusion and thus availability of water-soluble precursors for acrylamide formation in the surface. Pedreschi et al 17 also reported that long time blanching treatment (50 • C for 70 min and 70 • C for 40 min) reduced potato reducing sugars and consequently acrylamide amount by 97% and 91% on average, at the three frying temperatures (150,170 and 190 • C).…”

Section: Blanching Effect On Reducing Sugars and Asparaginementioning

confidence: 99%

“…However, comparison of reported results with industrial production is not easy because some of them reported low blanching temperatures or long blanching times, which may be not relevant to industrial chip production. In addition, reported processing conditions such as frying temperatures differ to some extent with commercial practice …”

Section: Introductionmentioning

confidence: 99%

“…In addition, reported processing conditions such as frying temperatures differ to some extent with commercial practice. 19,20 The objective of this study was to investigate the effect of potato variety and different blanching conditions from an industrial view of point to reduce acrylamide formation in potato chips. Therefore, three different potato varieties (Agria, Sante and Savalan) and two different blanching conditions (75 • C for 9 min and 83 • C for 2.5 min) were selected in consultation with local industries.…”

Section: Introductionmentioning

confidence: 99%

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Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions

et al. 2013

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Background Acrylamide as a possible carcinogen is known to form in heated carbohydrate‐rich food such as potato chips. In this study, the effect of three potato varieties (Agria, Sante and Savalan) and two blanching conditions (75 °C for 9 min and 83 °C for 2.5 min) on the concentration of precursors and acrylamide reduction in potato chips was investigated. Results Results revealed that potato variety and blanching time–temperature were important parameters for acrylamide formation in potato chips. Acrylamide content in Sante variety potatoes, which contained the highest amount of reducing sugars, was found to be the highest (8825 µg kg−1). However, Savalan, containing the highest asparagine concentration, showed the lowest amount of acrylamide due to its lower reducing sugar content. Blanching reduced acrylamide formation; it was more efficient at 75 °C for 9 min, with an average reduction of 74%. The effect of three frying temperatures (170, 180 and 190 °C) on acrylamide formation was also studied just for the Agria potato variety. Increasing frying temperature led to a significant increase in acrylamide formation. Conclusion Potato variety and processing conditions were important parameters for acrylamide formation in potato chips. The combination of a suitable variety and appropriate processing conditions could considerably reduce acrylamide content. © 2013 Society of Chemical Industry

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Section: Resultssupporting

confidence: 90%

Section: Blanching Effect On Reducing Sugars and Asparaginementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions

et al. 2013

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“…Usually, potato is stored in cool temperature in order to avoid sprouting. However, storage of tubers below 8 °C is known to cause cold sweetening i.e., hexose accumulation in tubers stored which leads to increased levels of RS (Viklund et al, 2010). Reversible reduction of the reducing sugar levels can be achieved by keeping cold-stored tubers at 15 o C for a period of 3 weeks (Blenkinsop et al, 2002;De Wilde et al, 2005).…”

Section: Influence Of Storage Condition:-mentioning

confidence: 99%

A Review on Acrylamide Mitigation Strategies in Various Processed Foods.

PalMurugan¹,

Agathian²,

Ad³

et al. 2016

IJAR

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Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

Pandiselvam,

Süfer,

Özaslan

et al. 2024

Food Frontiers

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This review examines various methods of reducing acrylamide levels in processed foods, focusing on thermal and nonthermal methods. Acrylamide, which is mainly formed by the Maillard reaction, poses a health risk and therefore requires the implementation of successful mitigation strategies. The processes by which acrylamide is formed, particularly at temperatures above 120°C, such as frying, roasting, and cooking (however, the practical temperature in the inner of foods does not exceed 120°C), serve as a basis for understanding intervention methods. The effectiveness of thermal technologies, including optimization of time and temperature as well as pretreatment and posttreatment techniques, will be studied in detail. In addition, vacuum‐based technologies such as baking, predrying, frying, deep‐frying, and impregnation are examined to shed light on their underlying mechanisms. Advanced thermal techniques such as microwaves and irradiation will be investigated to evaluate their effectiveness in reducing acrylamide. Furthermore, nonthermal methods, including pulsed electric fields, ultrasound treatments, and novel combinations such as pulsed electric fields and blanching, are being investigated. Various enzymatic interventions with asparaginase and glucose oxidase as well as yeast treatments and fermentations offer a wide range of intervention possibilities. The use of additives/coatings and plant extracts, such as edible coatings, polyphenols, and specific ingredient formulations, has shown promise for acrylamide reduction. This paper highlights the commercial implications, future prospects, and barriers to implementation of these methods. By examining different approaches, this comprehensive analysis emphasizes the importance of using different strategies to successfully reduce acrylamide levels in processed foods and provides guidance to the food industry to improve product safety and quality.

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Acrylamide in crisps: Effect of blanching studied on long-term stored potato clones

Cited by 32 publications

References 35 publications

Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions

Acrylamide reduction in potato chips by selection of potato variety grown in Iran and processing conditions

A Review on Acrylamide Mitigation Strategies in Various Processed Foods.

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

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