Integrated approach towards acrylamide reduction in potato-based snacks: A critical review

Kumari, Aruna; Bhattacharya, Bhaswati; Agarwal, Tripti; Paul, Vijay; Chakkaravarthi, S.

doi:10.1016/j.foodres.2022.111172

Cited by 25 publications

(14 citation statements)

References 175 publications

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“…Growing evidence show that AA is a process contaminant and neurotoxic of cancer in human ( 55 ). AA content in the fried sample ( MR f = 0.1) vs. the frying temperature was shown in Figure 6A .…”

Section: Resultsmentioning

confidence: 99%

Mitigation of Acrylamide in Potato Chips by Pre-drying and Pulsed Electric Field Treatment

et al. 2022

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The object of this work was to study the effects of preliminary vacuum drying (VD), pulsed electric field (PEF) treatment, frying temperature on color, oil uptake, and acrylamide (AA) content in fried potato chips. The results of this study indicated that an increase of frying temperature from 120 to 180°C led to a decrease of frying time of around 70% for untreated and PEF pre-treated samples. The color value of L* and a* decreased with the increase of frying temperature, and those values of the sample pre-treated by PEF were significantly higher compared to those obtained from untreated samples. The PEF pre-treatment promoted the reduction of oil content of fried samples by up to 17.6, 14.2, and 16% compared with untreated samples at the frying temperatures of 120, 150, and 180°C, respectively. Higher efficiency was observed by applying the preliminary VD in the case of the frying temperature of 150°C. Furthermore, it was revealed that PEF pre-treatment and preliminary VD application lead to a synergetic effect on the reduction of AA content in potato chips. For example, with the initial moisture ratio of 0.5, pre-dried by VD and pre-treated by PEF, the AA content was noticeably decreased from 2,220 to 311 μg/kg compared to untreated and undehydrated samples at the frying temperature of 150°C. Our findings provide reference for a new pre-treatment to mitigate AA formation and to improve the quality of potato chips.

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Section: Resultsmentioning

confidence: 99%

Mitigation of Acrylamide in Potato Chips by Pre-drying and Pulsed Electric Field Treatment

et al. 2022

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“…In potato, chilling leads to cold-induced sweetening (CIS) -starch breakdown and sugar accumulation (Figure 3) [26], where the latter serves as protective compatible solutes [27]. When these 'sugared' tubers are fried, baked, or roasted, they turn black as acrylamide forms, which is visually unappealing, bitter in taste, and harmful to human health [28].…”

Section: Storage Tubersmentioning

confidence: 99%

Dissecting postharvest chilling injury through biotechnology

Albornoz

Zhou

et al. 2022

Current Opinion in Biotechnology

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“…Potato contains reducing sugars, including fructose, glucose, and amino acids, mainly L‐asparagine. During the baking or frying of starchy foods, including potatoes, at high temperatures of more than 120°C, the reducing sugars and L‐asparagine react together to form acrylamide by Maillard reaction (Kumari et al, 2022). Since acrylamide is reported to be a potent carcinogen and complete removal of acrylamide is undesirable because the Maillard reaction is essential for enhancing the chip's taste, aroma and appearance.…”

Section: Introductionmentioning

confidence: 99%

“…The observations can be utilized at the industrial level to produce safer and healthier chips with low acrylamide content. (Kumari et al, 2022). Since acrylamide is reported to be a potent carcinogen and complete removal of acrylamide is undesirable because the Maillard reaction is essential for enhancing the chip's taste, aroma and appearance.…”

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confidence: 99%

Effective processing strategies for minimizing acrylamide level in potato chips using L‐asparaginase from Streptomyces koyangensisSK4

Shahana Kabeer,

Mohamed Hatha

2023

J Food Process Engineering

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Acrylamide is a potent carcinogen present in fried and baked foods. The L‐asparaginase enzyme is well known for its application in the food industry to mitigate acrylamide levels in foods. L‐asparaginase from Arctic actinomycete, Streptomyces koyangensis SK4 with acrylamide‐reducing potential, was exploited for this study. In the present study, a statistical optimization was carried out to determine the effect of different parameters such as L‐asparaginase concentration, acetic acid pre‐treatment, NaCl pre‐treatment, frying method and frying temperature on acrylamide reduction in potato chips. A full factorial experimental design was implemented to statistically analyze the effect and significance of each parameter. The analysis of variance (ANOVA) of the result of the experimental design indicated a high correlation coefficient (R2) of 0.96. The linear regression model obtained was well‐suited to the experimental result. The study had shown the frying method and temperature, sodium chloride pre‐treatment and the concentration of L‐asparaginase significantly affected acrylamide mitigation in potato chips (p < 0.05). We found that pre‐treatment with acetic acid did not significantly affect enzymatic acrylamide reduction in potato chips (p > 0.05). Under optimal conditions such as pre‐treatment of potato slices by blanching in sodium chloride solution, immersion in L‐asparaginase (40 IU/mL) and frying the slices by air frying at 160°C caused an 81% reduction in the acrylamide level of potato chips. The study suggests that statistical optimization of the concentration of L‐asparaginase from Streptomyces koyangensis SK4 and different processing parameters is a promising method for the maximum reduction of acrylamide content in potato chips.Practical ApplicationAcrylamide is a potent carcinogen reported widely in potato chips. It is formed during the baking or frying of potatoes, at high temperatures of more than 120°C. At high temperatures, the reducing sugars and L‐asparagine present in the potato react together to form acrylamide. The higher consumption of acrylamide in humans is reported to cause gastrointestinal and ovarian cancers. The microbial L‐asparaginase is utilized in the food industries to remove the amino acid, L‐asparagine in potatoes which leads to the formation of acrylamide during the frying process. In this study, we are analyzing the effect of different pre‐treatment and frying parameters utilized in potato chip making on acrylamide reduction using L‐asparaginase obtained from Arctic actinomycetes. The study highlights the influence of different process parameters on acrylamide content in the final product. The observations can be utilized at the industrial level to produce safer and healthier chips with low acrylamide content.

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Integrated approach towards acrylamide reduction in potato-based snacks: A critical review

Cited by 25 publications

References 175 publications

Mitigation of Acrylamide in Potato Chips by Pre-drying and Pulsed Electric Field Treatment

Mitigation of Acrylamide in Potato Chips by Pre-drying and Pulsed Electric Field Treatment

Dissecting postharvest chilling injury through biotechnology

Effective processing strategies for minimizing acrylamide level in potato chips using L‐asparaginase from Streptomyces koyangensisSK4

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