Acrylamide Mitigation in Potato Chips by Using NaCl

Abstract

In April 2002, Swedish researchers shocked the world when they presented preliminary findings on the presence of acrylamide in fried and baked foods, most notably potato chips and French fries, at levels of 30-2,300 ppb. The objective of this research was to study the effect of immersing potato slices in a NaCl solution over the acrylamide formation in the resultant potato chips. Potato slices (Verdi variety, diameter 40 mm, width 2.0 mm) were fried at 170°C for 5 min (final moisture content of ∼2.0%). Prior to frying, the potato slices were treated in one of the following ways: (1) control slices (unblanched or raw potato slices); (2) slices blanched at 90°C for 5 min in water; (3) slices blanched at 90°C for 5 min plus immersed in a 1 g/100 g NaCl solution at 25°C for 5 min; (4) slices blanched at 90°C for 5 min plus immersed in a 3 g/100 g NaCl solution at 25°C for 5 min; (5) slices blanched at 90°C for 5 min plus immersed in distilled water at 25°C for 5 min; and (6) slices blanched at 90°C for 5 min in a 3 g/100 g NaCl solution. Blanching followed by the immersion of potato slices in 1 g/100 g NaCl solution was effective in reducing acrylamide content in ∼62%; however, almost half of this percentage (∼27%) could be attributed to the effect of NaCl and 35% to the effect of the slight heating treatment during salt immersion step (25°C for 5 min). Blanching seems to make the NaCl diffusion in potato tissue easier leading to a significant acrylamide reduction in the potato slices after frying.

Influence of heat treatment on the sensory and physical characteristics and carbohydrate fractions of french-fried potatoes (Solanum tuberosum L.)

“…The color is affected by the type of blanching treatment used; Pedreschi et al (2009) observed that a 3% NaCl solution reduces non-enzymatic browning by leaching the reducing sugars and reducing the acrylamide content. According to the observations from the sensory analysis participants, the color of the french fries varied as follows: NaCl produced a more golden color, while the control samples were more brownish, and CaCl 2 produced a paler but uniform coloration.…”

Influence Factors on the Formation of Acrylamide in the Amino Acid/Sugar Chemical Model System

“…Several of these additives have inhibition effects, such as organic acids [16,17], chlorates [17,18,19], phenolic compounds [20,21], and plant extract [22,23]. In contrast, several of these additives have promoting effects, such as sucrose [24] and butylated hydroxytoluene [25].…”

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

“…Formation of acrylamide, a probable human carcinogen and a neurotoxicant in heated carbohydrate‐rich foodstuffs, has raised recent public concern. Therefore, reduction of acrylamide content has been the subject of great interest to many researchers . It is now widely accepted that acrylamide is formed during the Maillard reaction between the amino acid asparagine and reducing sugars at temperatures above 120 °C …”