Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models

•Only Asn-GFS, Sucrose, and Glu-Fru synthetic potato models contained acrylamide.•Glutamine-based models didn’t not contain acrylamide after thermal treatment.•Sodium alginate might have an inhibitory effect on acrylamide formation.•Deep frying showed a strong association between oil uptake and acry...

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Vydáno v:Food chemistry Ročník 408; s. 135235
Hlavní autoři: Bachir, Nivine, Haddarah, Amira, Sepulcre, Franscesc, Pujola, Montserrat
Médium: Journal Article
Jazyk:angličtina
Vydáno: England Elsevier Ltd 15.05.2023
Témata:
Acrylamide
Acrylamide - analysis
acrylamides
agar
air
Amino Acids - metabolism
asparagine
Asparagine - chemistry
Cooking - methods
food chemistry
fructose
Fructose - metabolism
GC-FID
glucose
Glucose - metabolism
Glutamine
heat treatment
Hot Temperature
hydrocolloids
Potato model
potatoes
Precursors
Sodium alginate
Solanum tuberosum - chemistry
starch
sucrose
Sucrose - metabolism
Sugars - metabolism
temperature
Acrylamide
Sodium alginate
Precursors
GC-FID
Potato model
ISSN:0308-8146, 1873-7072, 1873-7072
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Shrnutí:•Only Asn-GFS, Sucrose, and Glu-Fru synthetic potato models contained acrylamide.•Glutamine-based models didn’t not contain acrylamide after thermal treatment.•Sodium alginate might have an inhibitory effect on acrylamide formation.•Deep frying showed a strong association between oil uptake and acrylamide formation. This study unveiled the effect of the suspected precursors of acrylamide (asparagine, glutamine) combined/separated with different formulations of glucose, fructose, and sucrose. To better understand the interaction between acrylamide precursors, cooking technique (deep vs air frying), and temperature (170 °C vs 190 °C), seven potato models from starch, sugars, amino acids, water and hydrocolloids (alginate and agar) were formulated. In line with previous findings, the present results showed that asparagine, glucose and fructose played an important role in acrylamide formation in these synthetic potato models. Furthermore, glutamine and sodium alginate might have an inhibitory effect on acrylamide formation. A significant impact of frying technique was also revealed. On the other hand, GC-FID analysis detected acrylamide in only these three models, (glucose-fructose, sucrose and asparagine-glucose/fructose/sucrose models > LOD 333.33 µg.kg−1).
Bibliografie:ObjectType-Article-1
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content type line 23
ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2022.135235