title: Chemical intervention strategies for substantial suppression of acrylamide formation in fried potato products.
abstract: Prototype processes were developed for the substantial suppression of acrylamide formation (40-95% compared to untreated controls) in cut surface fried potato products using potato chips (crisps) as the primary model. The most efficacious procedures employed sequentially both surface preparation and subsequent acrylamide precursor complexation and/or competitive inhibition processing steps. Surface preparation processing involved either various low-temperature (50-75 degrees C) aqueous (5-30 min) or ca. 80% ethanol blanch solutions for various times (1-5 min) combined with aqueous leaching steps (1-10 min) to reduce concentration of acrylamide precursors in the critical frying zone of cut potato surfaces. Acrylamide precursor complexation and/or competitive inhibition processing strategies included immersion exposure of prepared cut potato surfaces to solutions or dispersions of various combinations of either calcium chloride, phytic acid, chitosan, sodium acid pyrophosphate, or N-acetylcysteine.
authors.affiliation: Department of Food Science, 1605 Linden Drive, University of Wisconsin-Madison, Madison, WI 53706, USA. rlindsay@wisc.edu
authors.forename: Robert C
authors.initials: RC
authors.lastname: Lindsay
authors.forename: Sungjoon
authors.initials: S
authors.lastname: Jang
mesh_terms: D020106:Acrylamide / Q000032:analysis; D000178:Acrylamides / Q000032:analysis; D001667:Binding, Competitive; D002122:Calcium Chloride / Q000032:analysis; D002265:Carboxylic Ester Hydrolases / Q000737:chemistry; D002621:Chemistry / Q000379:methods*; D048271:Chitosan / Q000032:analysis; D003296:Cooking; D011756:Diphosphates / Q000032:analysis; D000431:Ethanol / Q000032:analysis / Q000737:chemistry; D005504:Food Analysis; D005506:Food Contamination; D005511:Food Handling; D008956:Models, Chemical; D010833:Phytic Acid / Q000032:analysis; D012964:Sodium / Q000737:chemistry; D011198:Solanum tuberosum / Q000737:chemistry*; D013696:Temperature; D013997:Time Factors
chemical_list: D000178:Acrylamides; D011756:Diphosphates; D020106:Acrylamide; D000431:Ethanol; D010833:Phytic Acid; D048271:Chitosan; D012964:Sodium; D002265:Carboxylic Ester Hydrolases; C022323:pectinesterase; D002122:Calcium Chloride