Quality Related Minimization of Acrylamide Formation - An Integrated Approach

Abstract

An integrated approach is described with respect to acrylamide minimization in heated foodstuffs. All relevant variables have to be considered and the main focus is on maintaining the expected product quality. The role of the processes at the interface between product and heating medium during processing is characterized for the case of frying operations. Examples of parameters influencing these processes with respect to minimizing acrylamide and maintaining product quality (e.g. brown color) are described. First, the local distribution of acrylamide in a French fries type model food was investigated. Lowering water activity at the surface of French fries before frying contributes to a reduction of acrylamide without lowering product quality. Both pre-drying of the potato sticks before frying and an increasing of salt concentration at the product surface by coating with a salt solution showed positive effects. Additionally, it was demonstrated by simulation that combined effects of these measurements may enable a reduction of up to 80% in the acrylamide content.

Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps

“…In contrast to the experiments with the potato model system (Mestdagh et al, 2007) and in accordance with previous reports (Franke et al, 2005;, NaCl significantly decreased the acrylamide content (Table 1). Moreover, at the highest concentration level, applied in the blanching water (0.1 M), the final salt content in the crisps (3.5 g kg À1 crisp) still appeared to be only half of the amount being present in salted crisps, sold in retail.…”

“…Also the addition of CaCl 2 , eventually in combination with calcium-L-lactate, did not significantly change the surface colour, compared to the control. Previously, it was also shown that addition of NaCl and CaCl 2 to potato strips did not change the surface colour upon subsequent frying (Bunger et al, 2003;Franke et al, 2005;Gö kmen & Senyuva, 2007), although other studies found a reduced browning upon addition of NaCl (Santis, Mendoza, Moyano, Pedreschi, & Dejmek, 2007;.…”

“…Acidification may moreover result in a sour product taste (Kita et al, 2004;Franke, Sell, & Reimerdes, 2005). This effect however depends upon the applied soaking or blanching treatment and the type and concentration of the acid used.…”

Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

“…These earlier reported experiments were however performed in an aqueous asparagine/glucose model system (Kolek, Simko, & Simon, 2006). Yet, in real foodstuffs, NaCl appeared to have more acrylamide lowering properties compared to model systems (Franke, Sell, & Reimerdes, 2005;Gökmen & Senyuva, 2007a), as investigated in a subsequent study (Mestdagh, De Wilde, Delporte, Van Peteghem, & De Meulenaer, 2007). In addition, the effect of sodium acid pyrophosphate (Na 2 H 2 P 2 O 7 ) was evaluated.…”

Impact of Pre-Treatments on the Acrylamide Formation and Organoleptic Evolution of Fried Potato Chips

“…However those blanched in distilled water at 85°C, citric acid (0.05), L-cysteine (0.1M) had significantly the lowest values. Acidification may moreover result in a sour product taste (Kita et al, 2004;Franke et al, 2005). This effect however depends upon the applied soaking or blanching treatment and the type and concentration of the acid used.…”