Acrylamide reduction under different pre-treatments in French fries

Pedreschi, Franco; Kaack, Karl; Granby, Kit; Troncoso, Elizabeth

doi:10.1016/j.jfoodeng.2006.04.014

Cited by 105 publications

(76 citation statements)

References 30 publications

(38 reference statements)

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“…A number of raw material pre-treatments were investigated which could mitigate acrylamide formation. These techniques include the extraction of acrylamide precursors by soaking or blanching in water or in acidic solutions (Kita, Bråthen, Knutsen, & Wicklund, 2004;Pedreschi, Kaack, & Granby, 2004;Pedreschi, Kaack, Granby, & Troncoso, 2007).…”

Section: Introductionmentioning

confidence: 99%

Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps

et al. 2008

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Several components were added to the blanching water of potato crisps. Calcium ions, sodium acid pyrophosphate, citric, acetic and L-lactic acid significantly reduced the final acrylamide content, as well as free glycine and L-lysine. The acids, NaCl and calcium-containing additives also lowered the oil absorption, which may have led to a reduced heat transfer and acrylamide contamination in the final product. Textural and compositional product changes may thus also influence acrylamide formation. By means of sensory analyses of these crisps, a successful combination was demonstrated between acrylamide mitigating treatments and crisps of acceptable or even superior product quality, compared to control crisps blanched in water. However, the applied components and concentration levels should be well chosen in order not to generate product-foreign flavours or undesired product colour.

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Section: Introductionmentioning

confidence: 99%

Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps

et al. 2008

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“…Asparaginase has been effective tested to baked products. [132,133] Use of acidic solutions can diminish acrylamide. Maillard reaction is pH dependent and reduction of acrylamide formation can be achieved by soaking in acidic solution.…”

Section: Precautionary Practice Referencementioning

confidence: 99%

“…Soaking (60 min at 20 °C) of potato crisps in acetic acid solution prior to frying results in a 90% decrease in AA level. [132,134] Treatment with solutions of salts can diminish acrylamide.…”

Section: Precautionary Practice Referencementioning

confidence: 99%

Preventive Practices from Field and Shelf to Fork to Minimize Chemical Hazards Dietary Intake

2016

J Nutr Health

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Chronic diseases such as cancer, neurodegenerative disorders, cardiovascular and autoimmune diseases have been related with food chemical hazards intake. Therefore, great concern of food manufacturers and authorities is to ensure food safety and quality and minimize exposure to relevant risks. Nevertheless, the latter cannot be totally eliminated, when by employing erroneous treatments extra risks are added. Public awareness and relevant knowledge among food professionals and food handlers is lacking, even on countries that possess advanced food safety systems and strict food legislation. Besides, financial difficulty reinforces people to utilize low quality food and houseware increasing the health related hazards. Regarding the severity for global health and damage costs, the need for information on precautionary practices that will reduce chemical hazards dietary intake is imperative. In the present review certain practices such as thermal processing, washing or appropriate handling of the raw material are listed to educate anyone related with the food sector how to minimize heavy metals, acrylamide, pesticides residues, heterocyclic aromatic amines and polycyclic aromatic hydrocarbons intake and promote health. The introduced simple practices can be applied except for home kitchens, also in quality systems of professional kitchens, warehouses and food industries.

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“…Acrylamide is mainly formed in food by a reaction between asparagine and reducing sugars [6]. The mechanisms of acrylamide formation were deeply investigated [7,8], and the significant role of 3-aminopropionamide as reaction intermediate was elucidated [9,10].…”

Section: Introductionmentioning

confidence: 99%

“…The mechanisms of acrylamide formation were deeply investigated [7,8], and the significant role of 3-aminopropionamide as reaction intermediate was elucidated [9,10]. Effective factors on the acrylamide formation such as cooking period, frying temperature, humidity, and amount of precursors for Maillard reaction, have been reported previously [1,4,6,10]. Since food products containing meat are also prone to acrylamide production, the aim of the current study was to investigate the effect of two important parameters (frying temperature and frying time) on the amount of produced acrylamide in fried beef burger.…”

Section: Introductionmentioning

confidence: 99%

Acrylamide Formation during the Frying of Beef Burger: Effect of Temperature and Time

Ghasemian

Rezaei

Abedini

et al. 2011

Chem. Eng. Res. Bull.

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Acrylamide (CH 2 = CHCONH 2 ) is creating cancer chemical which produced in certain foods due to heating process at high temperature and low humidity conditions. Due to the hazardous effect of acrylamide, in this study, the effect of frying temperature (180 and 200• C) and frying time (4 and 6 minutes) on the acrylamide levels has been discussed in fried beef burger using full factorial design of experiment (DOE). Produced acrylamide in each sample was analyzed by GC-FID system in the presence of internal standard. Between investigated parameters, results from DOE reveal that frying temperature has the higher impact on the produced acrylamide.

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Acrylamide reduction under different pre-treatments in French fries

Cited by 105 publications

References 30 publications

Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps

Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps

Preventive Practices from Field and Shelf to Fork to Minimize Chemical Hazards Dietary Intake

Acrylamide Formation during the Frying of Beef Burger: Effect of Temperature and Time

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