Effects of Air Frying on French Fries: The Indication Role of Physicochemical Properties on the Formation of Maillard Hazards, and the Changes of Starch Digestibility

Abstract

This study focused on the formation of Maillard hazards in air fried fries, highlighting the correlation between the resultant physical properties of the fries and the formation of Maillard hazards. In the meantime, the effects of air frying on the in vitro starch digestibility of fries were explored. Potato strips were fried at various temperatures (180–200°C) and time (12–24 min). Results indicated that the extent of browning, hardness, and the contents of Maillard hazards (acrylamide, 5-hydroxymethylfurfural, methylglyoxal, and glyoxal) all increased steadily with air frying temperature and time. Moisture content were negatively correlated (p < 0.001) with Maillard hazards content and physicochemical properties except for L* with the correlation coefficients range from −0.53 to 0.94, and positively correlated with L* value with correlation coefficient was 0.91, hence, reducing the Maillard hazard exposure while maintaining the desired product quality can be achieved by controlling the moisture content of the air fried French fries. Compared with deep frying (180°C−6 min), air frying decreased acrylamide and 5-hydroxymethylfurfural content with the maximum reduction rate were 47.31 and 57.04%, respectively. In addition, the in vitro digestion results suggested that air frying resulted in higher levels of slowly digestible starch (48.54–58.42%) and lower levels of resistant starch (20.08–29.34%) as compared to those from deep frying (45.59 ± 4.89 and 35.22 ± 0.65%, respectively), which might contribute to more balanced blood sugar levels after consumption. Based on the above results, it was concluded that air frying can reduce the formation of food hazards and was relatively healthier.

Acrylamide content and quality characteristics of French fries influenced by different frying methods

“…Therefore, the oil absorbency in French fries is primarily affected by the porous structures formed because of moisture evaporation and crust formation, which vary depending on the frying method employed. with previous studies [1,[36][37].…”

“…When amino acids and reducing sugars are heated, a chemical reaction known as the Maillard reaction takes place that produces a variety of substances. The high temperatures involved in the frying process of deep-fried foods, such as French fries, can cause the Maillard reaction to occur rapidly [1].…”

Results of the BfR MEAL Study: Acrylamide in foods from the German market with highest levels in vegetable crisps

“…The levels of AA at BD3 prepared by air fryer and deep fryer were similar (1500 μg/kg and 1600 μg/kg, respectively). In contrast, a study by Dong et al (2022) showed that air frying decreased significantly the amount of AA in French fries compared to deep frying. The slightly higher amounts of AA in deep frying could be due to the use of oil and the resulting oil oxidation, contributing to more AA formation ( Dong et al, 2022 ).…”

“…In contrast, a study by Dong et al (2022) showed that air frying decreased significantly the amount of AA in French fries compared to deep frying. The slightly higher amounts of AA in deep frying could be due to the use of oil and the resulting oil oxidation, contributing to more AA formation ( Dong et al, 2022 ). Based on our results, oven baking was the recommended cooking method for French fries.…”

Value-added asparagus (Asparagus officinalis L.) as healthy snacks using vacuum frying

“…Frying is the most common method for snack processing, resulting in characteristic colours and aromas of fried products. Furthermore, snack processed with conventional tends to have a high oil (Dong et al, 2022). Vacuum frying is a frying process that requires lower pressure, lower temperature, and less oxygen content than the conventional method.…”