Acrylamide content in fried chips prepared from irradiated and non-irradiated stored potatoes

Mulla, Mehrajfatema Z.; Bharadwaj, Vikas R.; Annapure, Uday S.; Variyar, Prasad S.; Sharma, Arun

doi:10.1016/j.foodchem.2011.02.034

Cited by 20 publications

(8 citation statements)

References 23 publications

(23 reference statements)

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“…The color parameters L * and a * showed no significant correlation ( P > 0.05) with the acrylamide concentration. Different studies have shown a good correlation between the L *, a *, and b * color parameters and acrylamide concentration in potato chips (Serpen and Gökmen ; Mulla and others ). However, literatures which indicated that SP chips’ color is correlated with acrylamide formation have not been found.…”

Section: Resultsmentioning

confidence: 99%

“…The procedure was adapted from Mulla and others (). The color of the ground SP chips was measured using a Hunter Lab UltraScan Pro colorimeter with EasyMatch QC software (Hunter Associate Laboratory Inc., Reston, Va., U.S.A.).…”

Section: Methodsmentioning

confidence: 96%

“…Sweet potatoes are another source of carbohydrate‐rich food besides normal potatoes ( Solanum tuberosum ). Acrylamide formation, particularly during the heating of potato roots, has been examined in detail in many countries (Mulla and others ; Sanny and others ). Although Komthong and others () measured acrylamide concentrations as high as 366 μg/kg in SP chips in a Thai market, acrylamide precursor, and temperature and period of frying were not reported because their report was based on a monitoring study.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato (Ipomoea batatas L. Lam) Chips

Lim

Selamat

Sanny

et al. 2013

Journal of Food Science

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The objective of this study was to evaluate the precursors of acrylamide formation in sweet potato (SP) (Ipomoea batatas L. Lam) chips and to determine the effect of different types of vegetable oils (VOs), that is, palm olein, coconut oil, canola oil, and soya bean oil, on acrylamide formation. The reducing sugars and amino acids in the SP slices were analyzed, and the acrylamide concentrations of SP chips were measured. SP chips that were fried in a lower degree of unsaturation oils contained a lower acrylamide concentration (1443 μg/kg), whereas those fried with higher degree of unsaturated oils contained a higher acrylamide concentration (2019 μg/kg). SP roots were found to contain acrylamide precursors, that is, 4.17 mg/g glucose and 5.05 mg/g fructose, and 1.63 mg/g free asparagine. The type of VO and condition used for frying, significantly influenced acrylamide formation. This study clearly indicates that the contribution of lipids in the formation of acrylamide should not be neglected.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato (Ipomoea batatas L. Lam) Chips

Lim

Selamat

Sanny

et al. 2013

Journal of Food Science

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show abstract

“…Among the sugars, fructose was found to be twice as effective as glucose in generating acrylamide. In a recent study by the authors on six varieties of potatoes stored at 4°C and 14°C, no significant differences were observed in the asparagine content at both temperatures (Mulla et al, 2011). However, reducing sugar content of potatoes increased from 657.5 to 1531.9 mg/kg and 1870.9 mg/kg when stored at these temperatures respectively.…”

Section: Effect Of Post-harvest Storage On Acrylamide Content In Potatomentioning

confidence: 82%

Radiation Processing for Sprout Inhibition of Stored Potatoes and Mitigation of Acrylamide in Fries and Chips

Tripathi

Variyar

Sharma

2015

Processing and Impact on Active Components in Food

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“…Irradiation of potatoes before storage could inhibit sprouting and thus, the increase of reducing sugars content (reduction of 10.7%) and acrylamide (reduction of 8.7%) (Mulla et al, 2011).…”

Section: -Treatments Before Fryingmentioning

confidence: 99%

Evaluation of acrylamide in foods and development of some strategies for its reduction

Tomás¹

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A mis directoras, Ana Andrés y Ana Heredia por confiar en mí y transmitirme vuestros conocimientos y forma de trabajar tan rigurosa y modélica.A mi familia, y ahí te incluyo a ti Fernan, por vuestro apoyo incondicional, por enseñarme a esforzarme y no rendirme y por contagiar la actitud positiva para afrontar y resolver los problemas.A mi prima Mª José, por meterme el gusanillo del mundo de la ciencia. Victoria, Ruth M., Susana, Laura C., Salva, Irene, Eva, Ester, Andrea, Carolina, Quim, Raúl, Bruno, Sara, Laura A mis compañeros de laboratorio y de planta L., Ruth, Virginia que hemos pasado tanto juntos, por las risas, los buenos momentos además de los consejos y apoyo. A Victoria y Ester, por el tiempo que hemos compartido en Cesena, hicisteis que todo fuera más fácil y divertido con vosotras allí.Al grupo del Prof. Marco Dalla Rosa (Ula, Fede, Virginia, Cinzia, Silvia, Nicolò Santina, Pietro) In the last decade, both health authorities and the scientific community have made great efforts in scientifically establishing limits of toxicity as well as exploring strategies aimed at reducing acrylamide formation. The purpose of this doctoral thesis is framed in this last sense. On the one hand, our work has been focused on searching new strategies for acrylamide mitigation, in two different types of food: fried potatoes and battered products. The effect of an emerging frying technique, named air frying, as well as pre-frying treatments, were studied in fried potatoes. In the case of batters however, the strategy consisted in modifying their composition by adding a hydrocolloid, chitosan, after having tested its potential in model systems. Furthermore, the effect of chitosan addition on the physical properties of the batter formulations and on the quality of the final product was evaluated.Finally, acrylamide bioaccessibility of the food products with the highest acrylamide content was addressed. These food products were subjected to an in vitro gastrointestinal simulation in order to study how acrylamide content progressed throughout the digestion process.Results showed that air fried potatoes as well as chitosan addition to batter formulations reduced the formation of acrylamide by about 90 and 60 %, respectively. The modification of the characteristics of chitosan (molecular weight and deacetylation degree) conditioned its ability to reduce the formation of acrylamide. Furthermore, the incorporation of chitosan to batters reduced the absorption of fat during frying. Chitosan increased viscosity and consistency of batters but, the color and texture of the fried products were not significantly altered.The total replacement of wheat flour by rice flour allowed to obtain gluten-free batters with similar viscosity, when adding chitosan. This new formulation could be adjusted to gluten-free battered products.The simulation of in vitro digestion showed a significant increment of acrylamide after the gastric stage in a wide range of foods. However, acrylamide bioaccessibility (after the intestinal stage) was red...

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Acrylamide content in fried chips prepared from irradiated and non-irradiated stored potatoes

Cited by 20 publications

References 23 publications

The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato (Ipomoea batatas L. Lam) Chips

The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato (Ipomoea batatas L. Lam) Chips

Radiation Processing for Sprout Inhibition of Stored Potatoes and Mitigation of Acrylamide in Fries and Chips

Evaluation of acrylamide in foods and development of some strategies for its reduction

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