Article
Chemistry, Applied
Matthew Knight, Simon McWilliam, Sarah Peck, Georgios Koutsidis, Gemma Chope, Ian Puddephat, Bronislaw Wedzicha
Summary: The study investigated the impact of potato tuber composition, frying time, and temperature on the formation of acrylamide in potato chips, providing a mathematical model for its kinetics. The results showed that fructose-dependent reaction contributes significantly more acrylamide compared to the glucose reaction, with the chemical reactions being in their initial rate phase during the frying process.
Article
Food Science & Technology
Iwona Gieleci, Hanna Mojska
Summary: This study analysed the acrylamide content in potato products from nationwide monitoring studies conducted between 2004 and 2020, and found a significant downward trend in acrylamide level over 17 years. Potato crisps had the highest acrylamide content, followed by French fries from bars and restaurants, and pre-fried frozen semi-finished products. The study also highlighted the need for both potato product manufacturers and lawmakers to take effective measures to reduce acrylamide in food.
Article
Food Science & Technology
Francesca Bruno, Moira Ledbetter, Ben Davies, Keith Sturrock, Ged McNamara, Gary Montague, Alberto Fiore
Summary: The paper investigates the effects of using spearmint essential oil (MEO) to control sprouts on the quality and acrylamide formation in potato crisps. The results show that treating potatoes with MEO reduces the amount of reducing sugars and consequently lowers the acrylamide content in the crisps. The findings support the safe and effective use of MEO to control sprouting in stored potatoes destined for the processing market.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Plant Sciences
Diem Nguyen Phuoc Ly, Sadia Iqbal, John Fosu-Nyarko, Stephen Milroy, Michael G. K. Jones
Summary: CRISPR-Cas9 technology was used to edit the VInv and AS1 genes of potato cultivars Atlantic and Desiree, resulting in reduced accumulation of reducing sugars and production of asparagine after cold storage. This led to the production of healthier processed potato products with lower acrylamide content.
Article
Food Science & Technology
Anupama Bose, Paramita Bhattacharjee
Summary: The presence of toxic compounds in fried products can be reduced by various combination treatments, which also improve the sensory quality of the products. The optimized conditions include blanching at 70 degrees C for 20 min, addition of 2% L-proline to pre-treated potato slices, and deep-frying in DVCO under modified frying conditions (140 degrees C, 5 min).
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Review
Chemistry, Multidisciplinary
Agnieszka Tajner-Czopek, Agnieszka Kita, Elzbieta Rytel
Summary: The reduction of toxic acrylamide content in potato snacks is crucial due to its negative effects on human health. Manufacturers are searching for solutions while scientists continue to research ways to reduce or eliminate the presence of acrylamide in products.
APPLIED SCIENCES-BASEL
(2021)
Article
Biotechnology & Applied Microbiology
Phil Green, Gary Montague, Ged McNamara, Ben Davies, Alberto Fiore, Keith Sturrock, Moria Ledbetter, Ingo Hein, Sophie Mantelin, Brian Harrower, Malcolm Knott, Stan Higgins, Karen Stott
Summary: This paper describes research efforts to improve the operation of industrial scale crisp fryers to ensure that product quality targets are exceeded. A new temperature control system was designed and implemented to overcome the shortcomings of the existing strategy, resulting in improved temperature control and a decrease in acrylamide formation.
FOOD AND BIOPRODUCTS PROCESSING
(2022)
Article
Food Science & Technology
Hao Zhang, Antonio Dario Troise, Shangde Sun, Vincenzo Fogliano
Summary: Plant food by-products such as black currant pomace and red cabbage waste have been studied for their impact on the formation of Maillard reaction and lipid oxidation products in potato-based fried crisps. The water-insoluble fractions of these by-products were found to significantly reduce the formation of acrylamide and 5-hydroxymethylfurfural. On the other hand, the addition of black currant pomace and red cabbage waste promoted the formation of these compounds. Furthermore, all four ingredients inhibited the accumulation of certain processing contaminants.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Katherine E. Hurst, Louise Hewson, Ian D. Fisk
Summary: Successful strategies for reducing salt content while maintaining taste perception and consumer acceptance require adherence to physicochemical design rules. This study validated these rules by using model salts on unsalted potato crisps and achieved a 30% salt reduction without compromising taste perception and consumer acceptance.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Multidisciplinary Sciences
Moira Ledbetter, Slim Blidi, Stefania Ackon, Francesca Bruno, Keith Sturrock, Nicoletta Pellegrini, Alberto Fiore
Summary: This study investigated the effectiveness of two novel pre-frying treatments in reducing the formation of acrylamide in vegetable snacks. Results showed that the mitigation strategies were effective and vegetable-specific.
Article
Food Science & Technology
S. Reyniers, N. De Brier, K. Brijs, B. De Ketelaere, W. Akkermans, S. Matthijs, J. A. Delcour, P. Goos
Summary: Designed experiments are powerful tools in developing new products or processes, although they can be challenging in the complex food industry. This paper presents a case study on reducing the lipid content of potato crisps, demonstrating how to handle multiple constraints and covariates to optimize product quality efficiently.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Spectroscopy
Chuanqi Xie, Changyan Wang, Mengyao Zhao, Liming Zhao
Summary: This study used near-infrared (NIR) spectroscopy to predict the content of acrylamide (ACR) in fried and baked potato chips. Effective wavenumbers were identified using competitive adaptive reweighted sampling (CARS) and the successive projections algorithm (SPA). Partial least squares (PLS) models were established based on full spectral wavebands and effective wavenumbers, and the results demonstrated the suitability of NIR spectroscopy for predicting ACR content in potato chips.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2023)
Review
Food Science & Technology
Alka Kumari, Bhaswati Bhattacharya, Tripti Agarwal, Vijay Paul, S. Chakkaravarthi
Summary: Acrylamide, a harmful substance found in potato-based products, has been linked to cancer and poses a significant food safety threat. This review examines recent research on acrylamide formation mechanisms, dietary intake, toxicity, and strategies to reduce its presence in the food supply chain, focusing on the safety of potato-based products.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Multidisciplinary
Agnieszka Kita, Martyna Kolodziejczyk, Anna Michalska-Ciechanowska, Jessica Brzezowska, Katarzyna Wicha-Komsta, Waldemar Turski
Summary: The aim of this study was to investigate the effects of blanching and frying on the properties of yellow- and purple-fleshed potato crisps. The results showed that blanching affected fat absorption in the crisps, while temperature and time influenced the color and polyphenol content. Additionally, blanching and frying also impacted the levels of kynurenic acid and fluorescent intermediary compounds in the crisps.
APPLIED SCIENCES-BASEL
(2022)
Article
Agriculture, Multidisciplinary
Yali Yang, Hailiang Shen, Ting Liu, Yaoyao Wen, Furong Wang, Yurong Guo
Summary: The concentration of phlorizin, immersion time, and immersion temperature affect the acrylamide formation of fried samples. An immersion concentration of 0.14 g/kg, immersion time of 60 minutes, and immersion temperature did not significantly improve the acrylamide formation but did enhance color properties and have a slight impact on texture. The sensory properties can be used as an indicator of acrylamide levels during industrial processing.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Chemistry, Analytical
Unni Sivasankaran, Jerzy Radecki, Hanna Radecka, Krishnapillai Girish Kumar
Article
Biochemistry & Molecular Biology
Kamila Malecka, Shalini Menon, Gopal Palla, Krishnapillai Girish Kumar, Mathias Daniels, Wim Dehaen, Hanna Radecka, Jerzy Radecki
Article
Biochemical Research Methods
Manna Rachel Mathew, Sanu K. Anand, Jerzy Radecki, Hanna Radecka, K. Girish Kumar
JOURNAL OF FLUORESCENCE
(2020)
Article
Instruments & Instrumentation
Jerzy Radecki, Hanna Radecka
SENSORS AND MATERIALS
(2020)
Article
Chemistry, Analytical
Sanu K. Anand, Manna Rachel Mathew, Jerzy Radecki, Hanna Radecka, K. Girish Kumar
JOURNAL OF ELECTROANALYTICAL CHEMISTRY
(2020)
Article
Chemistry, Analytical
Unni Sivasankaran, Lena Reinke, Sanu K. Anand, Kamila Malecka, Krishnapillai Girish Kumar, Hanna Radecka, Stefan Kubik, Radecki Jerzy
SENSORS AND ACTUATORS B-CHEMICAL
(2020)
Article
Biochemistry & Molecular Biology
Gopal Palla, Kamila Malecka, Wim Dehaen, Jerzy Radecki, Hanna Radecka
Summary: This report presents an electrochemical immunosensor for monitoring A beta(1-42) fibrils, fabricated with stepwise assembly of the sensing platform and successfully applied in different media. The immunosensor shows better sensitivity in the presence of APP and moderate response towards A beta(1-42) oligomers, demonstrating good selectivity.
BIOELECTROCHEMISTRY
(2021)
Article
Biochemistry & Molecular Biology
Kamila Malecka, Balwinder Kaur, D. Andrea Cristaldi, Clarissa S. Chay, Iwona Mames, Hanna Radecka, Jerzy Radecki, Eugen Stulz
Summary: A cobalt-porphyrin modified DNA was used as an electrochemical marker to detect specific DNA sequences, comparing the performance of gold and silver nanoparticles in oligonucleotide sensors. Surprisingly, both types of sensors showed similar overall performance, with direct electron transfer between the porphyrin and the electrode. The silver system displayed better DNA economy and cost-effectiveness compared to gold, making it more suitable for mass production of highly sensitive DNA sensors.
BIOELECTROCHEMISTRY
(2021)
