Optimization of the blanching process to reduce acrylamide in fried potatoes

Mestdagh, Frédéric; Wilde, Tineke De; Fraselle, Stéphanie; Govaert, Yasmine; Ooghe, Wilfried; Degroodt, Jean-Marie; Verhé, Roland; Peteghem, Carlos Van; Meulenaer, Bruno De

doi:10.1016/j.lwt.2007.10.007

Cited by 76 publications

(85 citation statements)

References 16 publications

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“…The slight reduction of acrylamide formation was due to that the acrylamide precursors could be partially leached out during blanching. The effect of blanching on acrylamide reduction mainly depends on the operation temperature and blanching time (Mestdagh et al 2008). Blanching temperature is the crucial factor for acrylamide mitigation and blanching at high temperature for a short time has higher efficiency than lower temperature blanching.…”

Section: Application Of T Zilligii L-asparaginase In French Friesmentioning

confidence: 99%

Reduction of acrylamide level through blanching with treatment by an extremely thermostable l-asparaginase during French fries processing

et al. 2015

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Bacterial L-asparaginase catalyzes the hydrolysis of L-asparagine to L-aspartic acid. It is normally used as an antineoplastic drug applied in lymphoblastic leukemia chemotherapy and as a food processing aid in baked or fried food industry to inhibit the formation of acrylamide. The present study demonstrates cloning, expression, and characterization of a thermostable L-asparaginase from Thermococcus zilligii AN1 TziAN1_1 and also evaluates the potential for enzymatic acrylamide mitigation in French fries using this enzyme. The recombinant L-asparaginase was purified to homogeneity by nickel-affinity chromatography. The purified enzyme displayed the maximum activity at pH 8.5 and 90 °C, and the optimum temperature was the highest ever reported. The K m, k cat, and k cat/K m values toward L-asparagine were measured to be 6.08 mM, 3267 s(-1), and 537.3 mM(-1) s(-1), respectively. The enzyme retained 70 % of its original activity after 2 h of incubation at 85 °C. When potato samples were treated with 10 U/mL of L-asparaginase at 80 °C for only 4 min, the acrylamide content in final French fries was reduced by 80.5 % compared with the untreated control. Results of this study revealed that the enzyme was highly active at elevated temperatures, reflecting the potential of the T. zilligii L-asparaginase in the food processing industry.

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Section: Application Of T Zilligii L-asparaginase In French Friesmentioning

confidence: 99%

Reduction of acrylamide level through blanching with treatment by an extremely thermostable l-asparaginase during French fries processing

et al. 2015

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“…This approach enables an experimenter to make efficient exploration of a process or system (Madamba, 2002). Therefore, RSM has been frequently used in the optimization of food processes (Liyana-Pathirana and Shahidi, 2005;Eren and Kaymak-Ertekin, 2007;Corzo et al, 2008a;Wani et al, 2008;Changrue et al, 2008;Mestdagh et al, 2008;Shi et al, 2008;Altan et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Optimization of hot air drying of olive leaves using response surface methodology

Erbay

İçıer

2009

Journal of Food Engineering

201

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“…Lowering the pH of foods blocks the nucleophilic addition of asparagine with a carbonyl compound, preventing the formation of the Schiff base, a critical intermediate in the formation of ACR [95,96]. While this approach could be successful in lowering ACR levels in fried potato products, it may bring about undesirable taste to foods [21].…”

Section: Methods That Interrupt Reactions Leading To Acrylamide Formamentioning

confidence: 99%

“…The use of organic acids and the addition of mono-and divalent cations (Na + or Ca 2+ ) to foods are other approaches of mitigating ACR by preventing the Schiff base formation [95][96][97]. The addition of proteins or free amino acids other than asparagine has also been investigated as a strategy for reducing ACR formation by causing competitive reactions and/or covalently binding ACR via Michael addition reactions [95,96].…”

Section: Methods That Interrupt Reactions Leading To Acrylamide Formamentioning

confidence: 99%

“…The addition of proteins or free amino acids other than asparagine has also been investigated as a strategy for reducing ACR formation by causing competitive reactions and/or covalently binding ACR via Michael addition reactions [95,96]. These additions however had low-to-moderate success at decreasing ACR levels in both cereal-based and potato foods [98].…”

Section: Methods That Interrupt Reactions Leading To Acrylamide Formamentioning

confidence: 99%

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Mitigation of Acrylamide in Foods: An African Perspective

Adebo¹,

AdeyinkaAdebiyi²,

Gbashi³

et al. 2017

Acrylic Polymers in Healthcare

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Acrylamide (ACR) is a possible human carcinogen, with neurotoxic properties. It is a heatgenerated food toxicant particularly found in carbohydrate-rich foods. Its occurrence is of global concern and constitutes a major challenge to food safety, due to its presence in several thermally processed foods worldwide. Since its discovery, ACR has been recognized as one of the most widely investigated heat-induced food contaminant, and several reports on its formation and occurrence since its discovery have been reported. However, information on the extent of ACR occurrence in foods consumed in different parts of Africa is rather too limited. This is particularly a concern considering that most carbohydrate-based foods, subjected to varying degrees of thermal processing, are consumed as staple diets almost on daily basis in the continent. As such, African populations may be exposed to high levels of ACR daily. Thus, this chapter covers the formation, occurrence and health impact of ACR in foods. It further summarizes previous studies looking at ACR reduction and mitigation strategies, especially those that may be applicable in the continent. Adequate sensitization of the populace about the prevention of ACR as a food contaminant is essential to ensure the safety of heat-processed carbohydrate-rich foods in the continent.

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Optimization of the blanching process to reduce acrylamide in fried potatoes

Cited by 76 publications

References 16 publications

Reduction of acrylamide level through blanching with treatment by an extremely thermostable l-asparaginase during French fries processing

Reduction of acrylamide level through blanching with treatment by an extremely thermostable l-asparaginase during French fries processing

Optimization of hot air drying of olive leaves using response surface methodology

Mitigation of Acrylamide in Foods: An African Perspective

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