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The consumption of fried foods and specifically potatoes is associated with the development of cardiovascular and cancer diseases in the population due to these foods contain a high fat level and some toxic compounds such as acrylamide. The aim of the present work was to evaluate the effect of the application of an edible coating developed from whey proteins and rosemary extracts on the reduction of acrylamide and fat in potato chips. The methodology included factorial experimental design, taking as independent variables: percentage of whey protein (5-11%), percentage of rosemary extract (0-2%), and frying temperature (170-190 C). The fat content was determined according to AOAC and acrylamide by LC-ESI-MS-MS. In addition, textural analyses were performed on potato chips. The content of acrylamide oscillated between 130 and 650 μg/kg. The acrylamide content was significantly affected by the frying temperature (p < 0.05). The fat content ranged between 8 and 31%. The firmness values ranged between 0.5 and 5.7 N. It can be concluded that the edible coating reduces the content of acrylamide and fat during frying, in addition to improving the firmness of the potato. Therefore, the designed coating could be an alternative to the public health problem generated by the consumption of fried foods.

Passion fruit peel constitutes 50% of the whole fruit; therefore, a method to transform it to an active ingredient would be useful. Hot air drying is the most common process applied to extend the shelf life by reducing water activity. However, the processing conditions must be carefully selected to retain bioactive compounds. The goal of this study was to investigate the effects of blanching, temperature and airflow rate during hot air drying on the physicochemical and technological properties of passion fruit peel. A 32 experimental design with replicates in the central point was used. Three temperatures (50–55–60°C) and three airflow rates (2.4–2.7–3.0 m/s) were used, and the drying curves were analyzed to estimate the effective diffusion (Deff) and drying time. The dried peels were milled and their physicochemical properties (total fiber content and total polyphenol content), and technological properties (water holding capacity, the swelling capacity and the oil holding capacity) were measured. The results showed that the shortest drying time (∼2.5 h) was obtained at 60°C and 2.7 m/s for both control and blanched fruits. The physicochemical and technological properties were not affected by the drying conditions, because the temperatures used were not high enough to be detrimental. In addition, Deff and the physicochemical and technological properties were not affected by blanching due to preserve the samples a slower freezing process (freezing rate <1 cm/h) was performed, which can produce severe damage at the cellular level facilitating water diffusion and therefore can be considered such as pretreatment. Practical Applications Considering that Passion fruit waste constitutes 50% of the whole fruit and that has a high potential, primarily because it is rich in bioactive compounds, such as vitamins, minerals, polyphenolic compounds with a high antioxidant capacity and dietary fiber it is important study an adequate process to allow stabilize and store the passion fruit by‐products. Therefore, the passion fruit by‐product can be used as active ingredient in the formulation of different kind of foods, specially bakery and pastry products.

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