Effect of acid on glycoalkaloids and acrylamide in French fries

Liu, Huizhi; Roasa, Joy; Mats, Lili; Zhu, Honghui; Shao, Suqin

doi:10.1080/19440049.2020.1743883

Cited by 10 publications

(11 citation statements)

References 19 publications

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“…Surprisingly, after soaking in a higher concentration of ascorbic acid, inhibition in reducing sugar (18–19%) and asparagine level (6–6.5%) was observed despite this AA formation increased after frying (Figure 1). Previous studies say that adding ascorbic acid to an asparagine‐glucose, non‐food model system can have several effects on the formation of AA (Liu et al, 2020; Yuan et al, 2011). So, we suggest that acetic acid would be a better acidulant for the pre‐treatment of French fries compared to citric acid and ascorbic acid due to the maximum inhibition of AA (>55%).…”

Section: Resultsmentioning

confidence: 99%

“…When asparagine is exposed to a lower pH, it becomes protonated, preventing further interaction with a carbonyl to create AA (Jung et al, 2003; Mestdagh et al, 2007). Liu et al (2020) found that adding organic acids to potato chips fried at 150°C can reduce the amount of AA, while this effect was not noticed when fried at higher temperatures.…”

Section: Resultsmentioning

confidence: 99%

“…In this study, we have investigated the effects of soaking, blanching, organic acid, amino acid, salts, and pectin treatments. Several studies have reported the effect of salts, pectin (Acar et al, 2012; Pedreschi et al, 2010; Zeng et al, 2010; Zhu et al, 2015), or amino acids (Ismial et al, 2013; Wen et al, 2016) or organic acids (Liu et al, 2020; Mestdagh, De Wilde, et al, 2008; Yuan et al, 2011) on the concentration of AA in potato‐based products. However, their work is restricted to only one or two additives with either a single concentration or limited variation in treatments, as they have not compared their data with the benchmark level of AA.…”

Section: Resultsmentioning

confidence: 99%

“…In this study, we have investigated the effects of soaking, blanching, organic acid, amino acid, salts, and pectin treatments. Several studies have reported the effect of salts, pectin (Acar et al, 2012;Pedreschi et al, 2010;Zeng et al, 2010;Zhu et al, 2015), or amino acids (Ismial et al, 2013;Wen et al, 2016) or organic acids (Liu et al, 2020;Mestdagh, De Wilde, et al, 2008;Yuan et al, 2011) HMF concentration in the food product. Among all groups of additive treatments each 2% lysine, 1% acetic acid, 2% acetic acid, and combination of citric acid and lysine gave an AA and HMF value lower than the benchmark level, that is, 500 μg/kg and 40 mg/kg respectively (European Commission, 2017), and other gave a slightly higher value than the benchmark level.…”

Section: Regression Model Between the Variables And Additives Treatmentsmentioning

confidence: 99%

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Inhibition of acrylamide and 5‐hydroxymethylfurfural formation in French fries by additives in model reaction

Verma

Yadav

2022

J Food Process Engineering

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Acrylamide (AA) and 5-hydroxymethylfurfural (HMF) are Maillard reaction products that are formed during frying; they are toxic and are considered a potential health risk due to their high consumption levels in western diets. The purpose of this study was to evaluate various strategies for the formation of AA and HMF in French fries.HMF was quantified with a UV-spectrophotometer and AA was determined by highpressure liquid chromatography (HPLC) with the help of diode array detection (DAD) detector. Principal component analysis was used to visualize the effects of the various additive treatments, and these data were also used to evaluate the best-fitting regression models between AA and HMF with reducing sugar, asparagine, and color value (a*), and browning index. The resulting models showed a highly significant correlation (r > 0.90, p < 0.001). Organic acids and salts and pectin all significantly reduced the final AA content due to the change in pH. Additionally, amino acids decreased AA while maintaining the pH at its original value. With a combination of citric acid and L-lysine, a synergistic AA-lowering effect was observed. Practical applicationThis research will benefit the Indian food industry by demonstrating how an additive can be used as a pretreatment to compress the AA and HMF content of foods. This frequently raises the customer's awareness of consumable goods and the importance of determining the maximum amount that can be consumed daily to protect themselves from contaminants such as HMF and AA.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

“…In this study, we have investigated the effects of soaking, blanching, organic acid, amino acid, salts, and pectin treatments. Several studies have reported the effect of salts, pectin (Acar et al, 2012;Pedreschi et al, 2010;Zeng et al, 2010;Zhu et al, 2015), or amino acids (Ismial et al, 2013;Wen et al, 2016) or organic acids (Liu et al, 2020;Mestdagh, De Wilde, et al, 2008;Yuan et al, 2011) HMF concentration in the food product. Among all groups of additive treatments each 2% lysine, 1% acetic acid, 2% acetic acid, and combination of citric acid and lysine gave an AA and HMF value lower than the benchmark level, that is, 500 μg/kg and 40 mg/kg respectively (European Commission, 2017), and other gave a slightly higher value than the benchmark level.…”

Section: Regression Model Between the Variables And Additives Treatmentsmentioning

confidence: 99%

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Inhibition of acrylamide and 5‐hydroxymethylfurfural formation in French fries by additives in model reaction

Verma

Yadav

2022

J Food Process Engineering

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“…Glycoalkaloids have a bitter taste, which affects palatability, and are toxic ( Iablokov et al, 2010 ). Furthermore, glycoalkaloids are resistant to high temperatures and are difficult to remove or destroy ( Liu et al, 2020 ). Although crop breeders are making progresses in reducing the content of glycoalkaloids through molecular breeding ( Yasumoto et al, 2019 ), this is a long-term goal, and glycoalkaloids are still an important factor affecting the utilization of potatoes and their by-products.…”

Section: Introductionmentioning

confidence: 99%

α-Chaconine Affects the Apoptosis, Mechanical Barrier Function, and Antioxidant Ability of Mouse Small Intestinal Epithelial Cells

Chen

Zhang

et al. 2021

Front. Plant Sci.

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α-Chaconine is the most abundant glycoalkaloid in potato and toxic to the animal digestive system, but the mechanisms underlying the toxicity are unclear. In this study, mouse small intestinal epithelial cells were incubated with α-chaconine at 0, 0.4, and 0.8 μg/mL for 24, 48, and 72 h to examine apoptosis, mechanical barrier function, and antioxidant ability of the cells using a cell metabolic activity assay, flow cytometry, Western blot, immunofluorescence, and fluorescence quantitative PCR. The results showed that α-chaconine significantly decreased cell proliferation rate, increased apoptosis rate, decreased transepithelial electrical resistance (TEER) value, and increased alkaline phosphatase (AKP) and lactate dehydrogenase (LDH) activities, and there were interactions between α-chaconine concentration and incubation time. α-Chaconine significantly reduced the relative and mRNA expressions of genes coding tight junction proteins zonula occludens-1 (ZO-1) and occludin, increased malondialdehyde (MDA) content, decreased total glutathione (T-GSH) content, reduced the activities of superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px), and γ-glutamylcysteine synthetase (γ-GCS) and the mRNA expressions of SOD, CAT, GSH-Px, and γ-GCS genes. In conclusion, α-chaconine disrupts the cell cycle, destroys the mechanical barrier and permeability of mucosal epithelium, inhibits cell proliferation, and accelerates cell apoptosis.

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Effective pretreatment of microwave combined with acetic acid soaking on oil absorption and quality of fried potato chips

Wang,

Zhao,

Wang

et al. 2024

J Sci Food Agric

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BACKGROUNDThis study applied a combined pretreatment method involving microwave and acetic acid (AA) soaking to monitor oil absorption of fried potato chips based on texture and microstructure characteristics.RESULTSResults demonstrated that medium–low microwave combined with 4 h of AA soaking significantly improved the texture profile of potato chips, and reduced oil content by approximately 53.25%. Higher microwave intensity led to greater surface roughness of samples, whereas AA soaking for 1–4 h effectively reduced surface roughness. The decrease in Fm and Nwr, along with the increase in Fwr and Wc with prolonged AA soaking time for 1–4 h indicated that medium–low microwave intensity combined with AA pretreatment enhanced hardness and brittleness of samples. Microscopic examination of cell structure revealed that this combined pretreatment facilitated pectin gelation between the cell walls of potato chips, resulting in a more intact cell structure with fewer gaps. Additionally, the color of pretreated potato chips became brighter.CONCLUSIONThe combination of medium–low microwave intensity and AA soaking pretreatment resulted in a decrease in the oil content and improved the texture profile of fried potato chips. This study provides new strategies and insights for producing low‐fat potato chips based on low‐cost pretreatment. © 2024 Society of Chemical Industry.

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Effect of acid on glycoalkaloids and acrylamide in French fries

Cited by 10 publications

References 19 publications

Inhibition of acrylamide and 5‐hydroxymethylfurfural formation in French fries by additives in model reaction

Inhibition of acrylamide and 5‐hydroxymethylfurfural formation in French fries by additives in model reaction

α-Chaconine Affects the Apoptosis, Mechanical Barrier Function, and Antioxidant Ability of Mouse Small Intestinal Epithelial Cells

Effective pretreatment of microwave combined with acetic acid soaking on oil absorption and quality of fried potato chips

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