Combined Effects of Gamma Irradiation and Blanching Process on Acrylamide Content in Fried Potato Strips

Abboudi, Maher; Al-Bachir, Mahfouz; Koudsi, Y.; Jouhara, Hussam

doi:10.1080/10942912.2014.968790

Cited by 26 publications

(17 citation statements)

References 37 publications

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“…[3] The carbonyl compounds in foods can arise from lipid oxidation during heating. [8,9] Lipid oxidation has been proposed as a minor pathway of acrylamide formation, with acrylic acid as a direct precursor that can be formed by way of acrolein, by oxidative degradation of lipids. [10] The growing concern over the potential hazards of synthetic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) there is renewed interest in the use of natural antioxidants.…”

Section: Introductionmentioning

confidence: 99%

Effects of polyphenols fromCaralluma fimbriataon acrylamide formation and lipid oxidation—An integrated approach of nutritional quality and degradation of fried food

Babu

Aafrin

Archana

et al. 2016

International Journal of Food Properties

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The objective of this study was to investigate the utilization of Caralluma fimbriata an edible succulent cactus as natural antioxidants for retarding acrylamide formation, lipid oxidation, and the degradation of bioactive compounds in French fries due to frying at 190°C. The fresh Caralluma fimbriata extract exhibited the highest phenolic content of 96.4 ± 0.1 mg gallic acid equivalent/g when the raw potato extract showed significantly 27.4 ± 0.3 mg GAE/g before frying. The Caralluma fimbriata extract had the higher flavonoid content of 54.4 ± 0.1 mg of Quercetin equivalent/g, while the raw potato had 38.8 ± 0.2 mg of Quercetin equivalent/g. The total flavonols and flavanols in Caralluma fimbriata were significantly high, and those were found to be 27.6 ±0.8 mg Quercetin Equivalent/g and 19.1 ±0.6 mg Catechin equivalent/g, respectively, and, eventually, higher than potato extract. These bioactive compounds are easily degraded due to frying at high temperatures. The Caralluma fimbriata extract retards the formation of acrylamide precursors in potato, primary and secondary oxidation products, and the degradation of polyphenols after the immersion treatment. The Caralluma fimbriata extract was found to be more effective against acrylamide level (42.5 μg/kg) in French fries. The Caralluma fimbriata treated sample exhibited comparatively better oxidative stability during holding time with highest overall acceptability than the sample treated with butylated hydroxyanisole, distilled water (control) and raw potato (without treatment). The results will provide scientific basis in the use of Caralluma fimbriata as natural antioxidant against acrylamide formation and the oxidative deterioration of bioactive compounds.

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Section: Introductionmentioning

confidence: 99%

Effects of polyphenols fromCaralluma fimbriataon acrylamide formation and lipid oxidation—An integrated approach of nutritional quality and degradation of fried food

Babu

Aafrin

Archana

et al. 2016

International Journal of Food Properties

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“…[10,11] Irradiation with ionizing energy is widely used to improve the physical, chemical, and biological properties of materials and commercial products. [12,13] The effect of irradiation on locally stored foods is of utmost importance and an insight into these aspects of storage will help in understanding the shelf life of foods as well as its effects on sensitive nutrients. [11] Lipids, including unsaturated fatty acids, are easily decomposed, saturated, and isomerized by gamma irradiation.…”

Section: Introductionmentioning

confidence: 99%

Fatty acid profile of olive oil extracted from irradiated and non-irradiated olive fruits

Al-Bachir

Sahloul

2017

International Journal of Food Properties

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Syrian Kaissy cv olive fruit (SKOF) was irradiated (0, 1, 2, and 3 kGy). Oils were extracted from irradiated and un-irradiated olive fruits. Fatty acid profiles of Syrian Kaissy cv olive oil (SKOO) were measured by gas chromatography immediately after irradiation and after 6, 12, 24, and 36 months of storage. Results of the study showed that composition of fatty acids of SKOO were determined as palmitic (C16:0) (14.69%), palmitoleic acid (C16:1) (1.18%), stearic (C18:0) (2.19), oleic (C18:1) (68.94%), linoleic (C18:2) (12.22%), and linolenic acid (C18:3) (0.79%). The fatty acid composition of SKOO contains a healthy mixture of all the types of saturated mono-unsaturated and polyunsaturated fatty acids. The data showed an increase (p < 0.05) in the percentage of the total saturated fatty acids and decrease (p < 0.05) in the percentage of the total unsaturated fatty acids of SKOO during storage. In general, there were no significant (p > 0.05) differences in fatty acids compositions of both oils extracted from irradiated and un-irradiated SKOF.ARTICLE HISTORY

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“…Potato slices were washed independently in distilled water and hot water prior to the frying process. Commercial asparaginase reduced acrylamide concentration by 39%, and a maximum reduction of 58% was observed when potato crisps were blanched in hot water prior to frying …”

Section: Acrylamide In Processed Foodsmentioning

confidence: 99%

“…Commercial asparaginase reduced acrylamide concentration by 39%, and a maximum reduction of 58% was observed when potato crisps were blanched in hot water prior to frying. 27,28 The effects of enzyme concentration and frying conditions (temperature and time and size of potato slices) were studied. The effect of sodium chloride and citric acid on mitigation of acrylamide in fried potato chips was also studied using asparaginase from Aspergillus terreus.…”

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

Overview on mitigation of acrylamide in starchy fried and baked foods

Baskar

Aiswarya

2018

J Sci Food Agric

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Acrylamide in fried and baked foods has the potential to cause toxic effects in animals and humans. A major challenge lies in developing an effective strategy for acrylamide mitigation in foods without altering its basic properties. Food scientists around the world have developed various methods to mitigate the presence of acrylamide in fried food products. Mitigation techniques using additives such as salts, amino acids, cations and organic acids along with blanching of foods have reduced the concentration of acrylamide. The use of secondary metabolites such as polyphenols also reduces acrylamide concentration in fried food products. Other mitigation techniques such as asparaginase pre-treatment and low-temperature air frying with chitosan have been effective in mitigating the concentration of acrylamide. The combined pre-treatment process along with the use of additives is the latest trend in acrylamide mitigation. © 2018 Society of Chemical Industry.

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Combined Effects of Gamma Irradiation and Blanching Process on Acrylamide Content in Fried Potato Strips

Cited by 26 publications

References 37 publications

Effects of polyphenols fromCaralluma fimbriataon acrylamide formation and lipid oxidation—An integrated approach of nutritional quality and degradation of fried food

Effects of polyphenols fromCaralluma fimbriataon acrylamide formation and lipid oxidation—An integrated approach of nutritional quality and degradation of fried food

Fatty acid profile of olive oil extracted from irradiated and non-irradiated olive fruits

Overview on mitigation of acrylamide in starchy fried and baked foods

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