Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields |
| |
| Affiliation: | 1. Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, Cesena, FC, Italy;2. Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Via Quinto Bucci 336, Cesena, FC, Italy;3. Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis snc, Campobasso, Italy;1. CRIOF - Department of Agricultural Sciences, University of Bologna, Via Gandolfi, 19, 40057 Cadriano, Bologna, Italy;2. Department of Agricultural and Food Science, University of Bologna, Viale Fanin, 46, 40127 Bologna, Italy;3. Council for Agricultural Research and Economics, Research Centre for Cereal and Industrial Crops (CREA-CI), Via di Corticella 133, 40128 Bologna, Italy;4. Interdepartmental Centre for Agri-Food Industrial Research University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy;1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;2. Department of Agricultural and Food Engineering, University of Uyo, P.M.B 1017, Uyo 520001, Nigeria;1. Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy;2. Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy;3. Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy;1. Department of Food Science, University of Otago, Dunedin, New Zealand;2. Department of Botany, University of Otago, Dunedin, New Zealand |
| |
| Abstract: | This preliminary study aimed to compare the application of pulsed electric field (PEF) with a traditional blanching as pre-treatments before frying for the mitigation of acrylamide content in potato crisps.Measuring the degree of cell disintegration index (po) and the changes in water electrical conductivity during washing of potato slices, PEF protocol and sample preparation scheme were optimized. Peeled potato slices (thickness 1.5 ± 0.2 mm) were subjected to PEF (1.5 kV/cm, pulse duration 10 μs, total treatment time 10 ms, pulse frequency 100 Hz) and to blanching (85 °C for 3.5 min) pre-treatments and then to washing in water, evaluating the reduction of acrylamide precursors (reducing sugars and free asparagine). After frying (175 °C, 3 min), product quality, in terms of colour, texture and acrylamide content were evaluated. Results showed that PEF promoted acrylamide precursors leaching followed by a reduction of the final acrylamide content of around 30%, significantly higher if compared to the reduction obtained with blanching, with only slight modifications of the final quality of the product, in terms of colour and texture.Industrial relevanceThe Commission Regulation (EU) 2017/2158 of 20 November 2017 has introduced new benchmark levels and mitigation strategies for the reduction of the presence of acrylamide in foods, directing food businesses to the research of measures to lower the acrylamide formation in foods. The actual industrial production process of fried potato crisps involves the use of many mitigation strategies, such as a blanching of raw potatoes. However, the traditional blanching treatment presents several practical drawbacks and leads to undesirable changes of the product quality. The application of PEF as a pre-treatment could reduce the acrylamide content in deep-fat fried potato crisps. This preliminary study gives important indications regarding the possibility of combining a PEF pre-treatment on raw potato slices with subsequent industrial processing steps for the production of potato crisps with low acrylamide concentration. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
