Investigating influencing factors on acrylamide content in fried potatoes and mitigating measures: a review

Abstract

Thermal processing of food has the potential to produce a number of unwanted chemical substances. One of these compounds that is created is acrylamide (in starch-rich foods). Additionally, it has a potential to cause cancer in rodents and in humans. Chocolate, potato, bakery foods, coffee, and chocolate products are the main dietary sources of acrylamide exposure. The fresh ingredient utilised most frequently in frying processes is potato, because of high global consumer demand. Ever since it was discovered in foods, acrylamide's mechanism and mitigation have drawn the attention of various investigations. Additionally, different frying techniques, such as deep frying, microwave frying, and air frying, have a direct impact on the development of acrylamide in products. In-depth details on acrylamide generation, incidence, dietary exposure, toxicity, and mitigation during the frying process are provided in the current work. Graphical Abstract