Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?

Sanny, Maimunah; Selamat, Jinap; Bakker, E.J.; Boekel, M.A.J.S. van; Luning, Pieternel A.

doi:10.1016/j.foodchem.2012.06.052

Cited by 32 publications

(22 citation statements)

References 36 publications

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“…This process occurs in potato tubers during storage at low temperature [13], and results in the accumulation of reducing sugars (RS). RS can react with ␣-amino acids at high temperature, which causes unacceptable fried products with distorted colour and toxic acrylamide composition [14]. The majority of identified CIS-related genes participate in basic metabolic processes [15]; therefore, their disordered expression might impact homeostasis and cause negative or detrimental effects.…”

Section: Q2mentioning

confidence: 99%

Construction of efficient, tuber-specific, and cold-inducible promoters in potato

Xie

Song

et al. 2015

Plant Science

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Section: Q2mentioning

confidence: 99%

Construction of efficient, tuber-specific, and cold-inducible promoters in potato

Xie

Song

et al. 2015

Plant Science

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“…Acrylamide was determined by liquid chromatography tandem mass spectrometry (LC-MS/MS) as previously described (33). The sample was ground in a blender (Braun Multiquik ZK3), a subsample (2 g) was weighed into a 50-ml centrifuge tube, and 10 ml of water that contained 500 ng of 13C3-labeled acrylamide as the internal standard (final concentration of 50 ng/ml) was added.…”

Section: Sampling Of Frozen Par-fried Potato Stripsmentioning

confidence: 99%

“…A study to validate the effectiveness of lowering sugar concentrations as a control measure in real food service establishments (FSEs) revealed that a lower mean concentration of acrylamide was obtained using par-fried potato strips with a low concentration of reducing sugars compared with commonly used potato strips (33). However, in addition to the concentration of reducing sugars, frying conditions (time and temperature) are major technological factors that influence acrylamide concentration, and food handlers' variable and inadequate decisions concerning these conditions could also contribute to large variations in acrylamide concentrations (35).…”

mentioning

confidence: 99%

Effect of Frying Instructions for Food Handlers on Acrylamide Concentration in French Fries: An Explorative Study

Sanny

Luning

Selamat

et al. 2013

Journal of Food Protection

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The objective of this study was to obtain insight into the effect of frying instructions on food handlers' control decisions in restaurants and to investigate the impact of control decisions on the variation and concentration of acrylamide in French fries. The concentrations of acrylamide and reducing sugars were analyzed, the frying temperature and time were measured, and thawing practices were observed. The results obtained before and after instructions were provided to the food handlers were compared for restaurants as a group and for each restaurant. Frying instructions supported food handlers' decisions to start frying when the oil temperature reached 175°C; all handlers started frying at the correct temperature. However, the effect of the instructions on the food handlers' decisions for frying time differed; most handlers increased the frying time beyond 240 s to achieve crispier French fries with a final color dictated by their preference. Providing instructions did not result in a significant difference in the mean concentration of acrylamide in French fries for the restaurants as a group. However, data analyzed for each restaurant revealed that when food handlers properly followed the instructions, the mean concentration of acrylamide was significantly lower (169 μg/kg) than that before instructions were provided (1,517 μg/kg). When food handlers did not complying with the frying instructions, mean acrylamide concentrations were even higher than those before instructions were provided. Two different strategies were developed to overcome the noncompliant behavior of food handlers: establishing requirements for the features of commercial fryers and strict monitoring of compliance with instructions.

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“…Esse processo respiratório pode, portanto, alterar o teor de açúcares, em batatas armazenadas. Os açúcares redutores (glicose e frutose) e os não redutores (sacarose) são importantes para o processamento de batatas, pois, durante a fritura, ocorre a reação de Maillard, a qual pode produzir uma coloração escura, diminuindo a qualidade do produto final (SANNY et al, 2012). Esse fenômeno pode explicar a elevação dos açúcares solúveis totais e açúcares não redutores, com o aumento da perda de massa, e o decréscimo dos açúcares redutores, com o aumento dos açúcares não redutores, no presente estudo (Tabela 3).…”

Section: Figura 4 Estimativa Dos Açúcares Solúveis Totais (A) Açúcaunclassified

Ozônio como agente fitossanitário na conservação pós-colheita da batata-baroa

Ribeiro

Faroni

Finger

et al. 2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Ozônio como agente fitossanitário na conservação pós-colheita da batata-baroaOzone as a phytosanitary agent in the postharvest conservation of arracacha ResumoRaízes de batata-baroa (Arracacia xanthorrhiza Bancroft) foram imersas em água borbulhada com ozônio, para avaliar o controle de bactérias do gênero Erwinia. Além de análise visual das raízes, avaliaram-se a atividade das enzimas pectinolíticas pectinametilesterase e poligalacturonase, e as características físico-químicas (perda de massa, variação de cor, teores de açúcares e amido), durante o armazenamento. As raízes foram imersas em água ozonizada (1,52 mg L -1 ), por períodos de até 30 min. Em seguida, foram acondicionadas em câmara climática e avaliadas durante 10 dias. Não houve diferença visual aparente entre os tratamentos. Entretanto, raízes tratadas com ozônio por 30 min apresentaram menor atividade específica das enzimas pectinametilesterase. Houve efeito linear para açúcares solúveis totais e perda de massa, e efeito quadrático para açúcares redutores e não redutores, significativos apenas para o período de armazenamento. A imersão de raízes de batata-baroa em água borbulhada com ozônio por até 30 min não foi suficiente para o controle de bactérias do gênero Erwinia. Nas condições adotadas no trabalho, a ozonização não provoca alteração na perda de massa, no teor de amido, açúcares solúveis totais, açúcares redutores e açúcares não redutores, e na variação de cor das raízes de batata-baroa. Palavras-chave:Arracacia xanthorrhiza Bancroft; Erwinia; Qualidade pós-colheita; Pectinametilesterase; Poligalacturonase. AbstractArracacha roots (Arracacia xanthorrhiza Bancroft) were immersed in water through which ozone was bubbled to assess the control of bacteria of the genus Erwinia. In addition to a visual analysis of the roots, the activities of the pectinolytic enzymes pectin methylesterase and polygalacturonase were evaluated during storage, and also the physicochemical characteristics (mass loss, colour variation, sugar and starch contents). The roots were immersed in ozonized water (1.52 mg L -1 ) for periods up to 30 min. They were then placed in a climatic chamber and evaluated for 10 days. There was no apparent visual difference amongst the treatments. However the roots treated with ozone for 30 min showed lower specific activity of the pectin methylesterase enzymes. There was a linear effect on total soluble sugars and mass loss and a quadratic effect on reducing and non-reducing sugars, only significant for storage. Immersion of the arracacha roots in water through which ozone was bubbled for 30 min was not sufficient to control bacteria of the genus Erwinia. Under the conditions adopted in this work, ozonation caused no changes in the mass loss, the starch, total soluble sugars, or reducing and non-reducing suga...

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Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?

Cited by 32 publications

References 36 publications

Construction of efficient, tuber-specific, and cold-inducible promoters in potato

Construction of efficient, tuber-specific, and cold-inducible promoters in potato

Effect of Frying Instructions for Food Handlers on Acrylamide Concentration in French Fries: An Explorative Study

Ozônio como agente fitossanitário na conservação pós-colheita da batata-baroa

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