title: Effect of pretreatments and air-frying, a novel technology, on acrylamide generation in fried potatoes.
abstract: This paper investigated the effect of air-frying technology, in combination with a pretreatment based of soaking the samples in different chemical agent solutions (citric acid, glycine, calcium lactate, sodium chloride, or nicotinic acid [vitamin B3]), on the generation of acrylamide in fried potatoes. The influence of reducing sugars on the development of surface's color was also analyzed. The experiments were conducted at 180 °C by means of air-frying and deep-oil-frying, as a reference technology. Based on the evolution of color crust with frying time, it could be concluded that the rate of Maillard reaction decreased as the initial reducing sugars content increased in the raw material, and was also lower for deep-oil-frying than for air-frying regardless of pretreatments applied. Air-frying reduced acrylamide content by about 90% compared with conventional deep-oil-frying without being necessary the application of a pretreatment. However, deep-oil fried potatoes pretreated with solutions of nicotinic acid, citric acid, glycine at 1%, and NaCl at 2% presented much lower acrylamide levels (up to 80% to 90% reduction) than nonpretreated samples.
authors: Inst. of Food Engineering for Development, Univ. Politècnica de València, P.O. Box 46022, Valencia, Spain.
authors: M
authors: M
authors: Sansano
authors: Inst. of Food Engineering for Development, Univ. Politècnica de València, P.O. Box 46022, Valencia, Spain.
authors: M
authors: M
authors: Juan-Borrás
authors: Inst. of Food Engineering for Development, Univ. Politècnica de València, P.O. Box 46022, Valencia, Spain.
authors: I
authors: I
authors: Escriche
authors: Inst. of Food Engineering for Development, Univ. Politècnica de València, P.O. Box 46022, Valencia, Spain.
authors: A
authors: A
authors: Andrés
authors: Inst. of Food Engineering for Development, Univ. Politècnica de València, P.O. Box 46022, Valencia, Spain.
authors: A
authors: A
authors: Heredia
mesh_terms: D020106:Acrylamide / Q000032:analysis*; D002241:Carbohydrates / Q000737:chemistry*; D019343:Citric Acid; D003116:Color; D003296:Cooking / Q000379:methods; D004032:Diet; D005511:Food Handling / Q000379:methods*; D005998:Glycine; D006358:Hot Temperature; D006801:Humans; D015416:Maillard Reaction; D009525:Niacin; D035281:Plant Tubers / Q000737:chemistry*; D012965:Sodium Chloride; D011198:Solanum tuberosum / Q000737:chemistry*; D012996:Solutions; D014675:Vegetables / Q000737:chemistry
chemical_list: D002241:Carbohydrates; D012996:Solutions; D020106:Acrylamide; D009525:Niacin; D019343:Citric Acid; D012965:Sodium Chloride; D005998:Glycine
keywords: acrylamide; additives; air-frying; color; reducing sugars