Acrylamide kinetic in plantain during heating process: Precursors and effect of water activity

Deep-fat frying process induces nutritional composition diversity of fried products assessed by SAIN/LIM scores

“…E aX is the apparent activation energy (J mol À1 ) for the rate constant. k Xref is also linked to water activity (a w ), as reported by (Bassama et al, 2011):…”

Modeling deep-fat frying for control of acrylamide reaction in plantain

“…Purification and concentration were performed as described by Rosén et al (2007). After filtration through a 0.45-lm syringe filter, the sample was analyzed by HPLC-ESI-MS/MS, as described by Bassama et al (2011). The asparagine analysis was performed as described by Bassama et al (2011).…”

“…According to Bassama et al (2011), acrylamide formation/elimination can be described Asn þ Glu ! k F AA !…”

“…Moreover, the heat and mass transfer associated with the kinetic model did not account for the impact of water content (or water activity) on the rate constants of acrylamide formation and elimination. Recently, Bassama et al (2011) investigated acrylamide kinetics in plantain paste at different water activities. The study showed that the free asparagine content in plantain was 1000-fold lower than free sugar content.…”

“…), and a thin product (''tostones'') with a very low residual water content (5%). The kinetic parameters used for the acrylamide kinetics were those identified by Bassama et al (2011). The second aim was to use simulations to identify and test different strategies to control acrylamide formation during deepfat frying: isothermal and non-isothermal heat treatment, pretreatment of plantain products, and effects of the maturity stage.…”