Reducing Acrylamide in Fried Snack Products by Adding Amino Acids

Kim, Cheong Tae; Hwang, Eun‐Sun; Lee, Hyong Joo

doi:10.1111/j.1365-2621.2005.tb09966.x

Cited by 99 publications

(56 citation statements)

References 15 publications

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“…L-cysteine appeared to reduce the acrylamide content in the most effective way, with a reduction of about 92%, followed by L-lysine (39%) and glycine (24%). These results confirm previous investigations and above-mentioned hypotheses, although there were some differences in degree of reduction between different studies (Bråthen et al, 2005;Kim et al, 2005;Rydberg et al, 2003). Rydberg et al (2003) for instance found a more efficient acrylamide reduction of glycine compared to L-lysine in a potato model system.…”

Section: Influence Of Additives On Acrylamide Formation In Potato Modsupporting

confidence: 91%

“…The addition of proteins or free amino acids other than asparagine such as glutamine, glycine, lysine or cysteine was also studied. These components would reduce acrylamide formation by promoting competitive reactions and/or by covalently binding the formed acrylamide through Michael type addition reactions (Bråthen, Kita, Knutsen, & Wicklund, 2005;Claeys, De Vleeschouwer, & Hendrickx, 2005;Cook & Taylor, 2005;Hanley et al, 2005;Kim, Hwang, & Lee, 2005;Low et al, 2006;Rydberg et al, 2003). Combined treatments with different amino acids (Hanley et al, 2005) or with an amino acid and organic acid (Low et al, 2006) could have an even greater potential to reduce acrylamide formation.…”

Section: Introductionmentioning

confidence: 99%

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Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

et al. 2008

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The impact on acrylamide formation of several additives was investigated as well as the mechanisms behind it. In a potato powder model system, sodium acid pyrophosphate, citric, acetic and L-lactic acid significantly reduced the final acrylamide content, merely due to the lowering of the pH. Free glycine, L-lysine and L-cysteine also lowered acrylamide, while keeping the pH at its original level. L-glutamine increased the formation of acrylamide. A synergistic acrylamide lowering effect was observed, adding citric acid and glycine or L-lysine to the model system. Yet, a combination of these amino acids with acetic acid appeared to induce a restricted antagonistic acrylamide lowering effect. Calcium and magnesium ions induced a supplementary acrylamide reduction in addition to a lower pH of the food matrix. No lowering effect was however observed upon NaCl addition to the model system.

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Section: Influence Of Additives On Acrylamide Formation In Potato Modsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

et al. 2008

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“…Some authors diminished acrylamide formation in fried snacks products by adding amino acids, such as lysine, glycine and cysteine (Kim et al, 2005). The addition of glycine or glutamine during blanching of potato chips reduced the amount of acrylamide by almost 30% compared to control (Claeys et al, 2005).…”

Section: Discussionmentioning

confidence: 99%

Impact of Pre-Treatments on the Acrylamide Formation and Organoleptic Evolution of Fried Potato Chips

Ismial¹

2013

American Journal of Biochemistry and Biotechnology

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The main objective of this investigation was to study the effect of different pre-frying treatments on reduction of acrylamide formation of fried potato Moreover; the impact of different phenol compounds and leaves on acrylamide formation was evaluated. In addition, the effects of these treatments on the sensorial quality of fried potato chips were studied. Results showed that blanching process caused significant decreases in acrylamide content of fried potato. The highest decrease was observed for those samples blanched in MgCl2 (0.1 M), L-cysteine (0.05 M) and 0.01 M of citric acid solutions, 97.97, 97.17 and 93.43%, respectively. Soaking of potato slices in water or different solutions significantly reduced the formation of acrylamide. The decreases in acrylamide content ranged from 61.61 to 97.47%. Soaking in crude, semipurified asparaginase solutions, blanching in hot water plus immersing in the enzyme solutions and soaking in phenolic acid solutions caused significant reduction in the formation of acrylamide of potato chips. Addition of fresh leaves into frying oil significantly influenced acrylamide formation. Oregano, rosemary, bamboo, guava and olive leaves caused the greatest reductions. Potato slices blanched in distilled water at 65°C, NaCl, Mg Cl2 and 0.1 M glutamine had significantly the highest scores of overall acceptability.

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“…The addition of the free amino acids glycine and L-lysine to the potato powder model system lowered the final acrylamide content, while keeping the pH at its original level. It was suggested that these components would reduce acrylamide formation by promoting competitive reactions and/or by covalently binding the formed acrylamide through Michael type addition reactions (Claeys, De Vleeschouwer, & Hendrickx, 2005;Kim, Hwang, & Lee, 2005;Low et al, 2006). Furthermore, organic acids, such as citric, acetic and Llactic acid reduced the final acrylamide content, but merely due to a reduced pH (Mestdagh et al, 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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Reducing Acrylamide in Fried Snack Products by Adding Amino Acids

Cited by 99 publications

References 15 publications

Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

Impact of Pre-Treatments on the Acrylamide Formation and Organoleptic Evolution of Fried Potato Chips

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

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