Comparative evaluation of conventional and advanced frying methods on hydroxymethylfurfural and acrylamide formation in French fries

Verma, Vandana; Singh, Vijayta; Chauhan, O. P.; Yadav, Neelam

doi:10.1016/j.ifset.2022.103233

Cited by 19 publications

(19 citation statements)

References 47 publications

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“…This phenomenon is commonly referred to as "Liquid Pumping." [20].The results of this study do not align with Verma [15], who found that the electromagnetic field, such as in MF, accelerates the heating of the water present in French fries (polar particles) compared to frying oil (non-polar particles). This difference in heating behavior can result in the hardening of the surface crust of the food and subsequently lead to less evaporation of surface moisture.…”

Section: Resultscontrasting

confidence: 98%

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Acrylamide content and quality characteristics of French fries influenced by different frying methods

Ahmed¹,

Mohammed²,

Hussin

2023

FFHD

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Background: This study aimed to compare the effects of three different frying methods, namely air frying (AF), microwave frying (MF), and deep frying (DF) in corn oil, on the moisture and texture, as well as the content and absorption of oil, carbohydrates and acrylamide in French fries. Materials and Methods: For the DF, the fresh potatoes were fully dipped in corn oil and the oil temperature was set at 160 °C for three intervals of 3, 5, and 7 minutes. In the MF, the oil was preheated to 180 °C for three time intervals of 160, 180, and 200 seconds. The AF was set at a temperature of 170 °C for three time intervals of 8, 10, and 12 minutes, without adding oil.Results: The results showed that AF resulted in a lower acrylamide content (21.8 ppm) after 8 minutes at 170°C compared to the other frying methods. However, DF in corn oil was preferred in terms of color, flavor, and overall acceptance in the sensory evaluation of the French fries. MF resulted in the hardest French fry texture due to excessive evaporation of moisture.Conclusion: The findings suggest that AF may be a healthier option with a lower acrylamide content, while DF in corn oil may be preferred for its superior sensory characteristics.Keywords: Acrylamide, Air frying, Deep frying, Microwave, Oil absorption, Sensory evaluation.

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Section: Resultscontrasting

confidence: 98%

“…The texture of the samples was estimated using the Texture analyzer according to the method mentioned by Verma [15].…”

Section: Texture Analysismentioning

confidence: 99%

Acrylamide content and quality characteristics of French fries influenced by different frying methods

Ahmed¹,

Mohammed²,

Hussin

2023

FFHD

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“…According to Verma et al. (2023), MW frying was one of the unsuccessful methods in decreasing acrylamide content of French fries, compared with air and VF techniques, but it was more effective than a conventional procedure, deep frying. On the contrary, an interesting and promising result was declared by Ates and Unal (2023), and the presence of acrylamide in the gluten‐free nuggets enriched with amaranth, chia and quinoa were not detected in the MWs specimens, among deep fried, oven fried, and sous vide samples.…”

Section: Technologies For Reduction Of Acrylamidementioning

confidence: 99%

“…Similarly, Verma et al. (2023) compared the results of deep frying, MW frying, AF and VF to observe how acrylamide and hydroxymethylfurfural (HMF) formation during frying of French fries are affected by using different frying techniques. It was observed that the formation of acrylamide and HMF decreased by 61.42–81.14% with the VF method and by 59.2–78.7% with the AF method.…”

Section: Technologies For Reduction Of Acrylamidementioning

confidence: 99%

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

Pandiselvam,

Süfer,

Özaslan

et al. 2024

Food Frontiers

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This review examines various methods of reducing acrylamide levels in processed foods, focusing on thermal and nonthermal methods. Acrylamide, which is mainly formed by the Maillard reaction, poses a health risk and therefore requires the implementation of successful mitigation strategies. The processes by which acrylamide is formed, particularly at temperatures above 120°C, such as frying, roasting, and cooking (however, the practical temperature in the inner of foods does not exceed 120°C), serve as a basis for understanding intervention methods. The effectiveness of thermal technologies, including optimization of time and temperature as well as pretreatment and posttreatment techniques, will be studied in detail. In addition, vacuum‐based technologies such as baking, predrying, frying, deep‐frying, and impregnation are examined to shed light on their underlying mechanisms. Advanced thermal techniques such as microwaves and irradiation will be investigated to evaluate their effectiveness in reducing acrylamide. Furthermore, nonthermal methods, including pulsed electric fields, ultrasound treatments, and novel combinations such as pulsed electric fields and blanching, are being investigated. Various enzymatic interventions with asparaginase and glucose oxidase as well as yeast treatments and fermentations offer a wide range of intervention possibilities. The use of additives/coatings and plant extracts, such as edible coatings, polyphenols, and specific ingredient formulations, has shown promise for acrylamide reduction. This paper highlights the commercial implications, future prospects, and barriers to implementation of these methods. By examining different approaches, this comprehensive analysis emphasizes the importance of using different strategies to successfully reduce acrylamide levels in processed foods and provides guidance to the food industry to improve product safety and quality.

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“…Because of this, air fryers were developed, which are appliances that work in a similar way to a microwave oven that allows you to bake and roast, it is also necessary to mention that the difference is its heating elements that are placed at the top with a large fan that makes the food is fried with the characteristic crispy and crunchy texture, but most importantly with less oil because it is not necessary but advisable to use in low concentrations to obtain a similar texture to conventionally fried foods (Abd Rahman et al, 2016;Stratview Research, 2023). According to the literature reviewed, most of the research has been conducted using potatoes, highlighting mainly the study of their physicochemical characterization and sensory evaluation (Giovanelli et al, 2017;Haddarah et al, 2021;Gouyo et al, 2021;Ciccone et al, 2020;Santos et al, 2017;Verma et al, 2023;Bachir et al, 2023). The authors, Devi et al (2021); Zaghi et al (2019), andDehghannya &Ngadi (2021) in their review articles explained that research on hot air frying in foods is generally limited and should receive greater focus on the precise study of the components and properties of foods, in addition to the effects it could have on human health when consumed.…”

Section: Introductionmentioning

confidence: 99%

A Review of the State of the Art of Hot Air Frying Technology

Téllez-Morales¹

2023

Preprint

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Hot air frying is a new method of frying food, where the use of a small amount of oil is optional but recommended. The objective of this review was to know the state of the art of hot air frying technology, focusing on trends, and thus obtain new ideas for future work in this area of food. In conclusion, the availability of advanced devices will increase the demand for hot air fryers as demonstrated by the trend generating a great economic and social impact. This new technology not only provides health benefits, but also has environmental advantages. In addition, work focusing on food (i.e. tortilla chips, plantain chips, eggs and meats) is recommended, since there are not enough studies on the subject. Currently, research is being conducted on home fryers, so the use of fryers and their impact at the industrial level is a developing area that will require further research.

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Comparative evaluation of conventional and advanced frying methods on hydroxymethylfurfural and acrylamide formation in French fries

Cited by 19 publications

References 47 publications

Acrylamide content and quality characteristics of French fries influenced by different frying methods

Acrylamide content and quality characteristics of French fries influenced by different frying methods

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

A Review of the State of the Art of Hot Air Frying Technology

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