Ultrasound as a pretreatment to reduce acrylamide formation in fried potatoes

The effect of potato ( Solanum tuberosum L.) cultivars on the sensory, nutritional, functional, and safety properties of French fries

“…This cultivar could be used for the use in preparing French fries but after frying the reducing sugar results decreased (0.48 mg/g DW), which could have resulted in an increase of the acrylamide (677.35 µg/kg DW) above the recommended value. In literature, the reducing sugar and acrylamide are related to each other for acrylamide is formed through the reaction that takes place between asparagine and reducing sugars in the Maillard reaction but in this study no significant correlation was found between these two parameters (Antunes‐Rohling et al., 2018; Di Francesco et al, 2018; Kalita & Jayanty, 2013). The contamination of acrylamide in French fries could also be caused by many other factors which can be controlled for example frying temperature, blanching time and temperature etc.…”

Review of ultrasound combinations with hybrid and innovative techniques for extraction and processing of food and natural products

“…It was also noted that UAOD, improved the color of the French fries [136] . US as a pre-treatment also reduced acrylamide in fried potatoes [138] . Also, in another study, ultrasonic-assisted frying was concluded as a potential approach to improve the overall flavor of fried meatballs [139] .…”

Application of High-Power Ultrasound in the Food Industry

“…In the same direction, the use of ultrasound has been recently evaluated for reducing the acrylamide content of fried potatoes which is a carcinogenic compound. By applying a pre-frying treatment of 30 minutes by immersing potatoes in an ultrasound water bath at 35 kHz, 92.5 W/kg, and 42°C, Antunes-Rohling et al [66] obtained a 90% reduction in acrylamide compared to potatoes directly fried and a 50% reduction compared to potatoes soaked in water but with no ultrasound applied.…”