Article
Food Science & Technology
Marta Mesias, Cristina Delgado-Andrade, Francisca Holgado, Lucia Gonzalez-Mulero, Francisco J. Morales
Summary: The color of French fries is crucial for consumer decisions during the frying process, with specific color parameters influencing the acrylamide content. Providing a color reference chart is necessary for producing fries with reduced acrylamide contents and minimizing exposure risk in domestic settings.
FOOD AND CHEMICAL TOXICOLOGY
(2021)
Article
Food Science & Technology
Marta Mesias, Cristina Delgado-Andrade, Francisca Holgado, Lucia Gonzalez-Mulero, Francisco J. Morales
Summary: Variability in home-cooking practices affects dietary exposure to acrylamide, with washing of potato strips significantly reducing acrylamide content in French fries. The study found that there was a difference in acrylamide content between controlled and randomized assays, with the latter showing lower levels.
FOOD AND CHEMICAL TOXICOLOGY
(2021)
Article
Food Science & Technology
Eric Rottmann, Karen F. Hauke, Ulrich Krings, Ralf G. Berger
Summary: An enzymatic acrylamide mitigation strategy for French fries was studied under industrial conditions, focusing on factors such as substrates, enzyme dosage, and final product properties. Results showed that using a 1% asparaginase solution significantly reduced acrylamide concentration without affecting color or taste. The study on a 15-ton batch of potatoes proved the concept and suggested potential industrial implementation in the future.
Article
Food Science & Technology
Mark M. Skinner, Jared T. Seale, Maranda S. Cantrell, Joseph M. Collins, Matthew W. Turner, Owen M. McDougal
Summary: This experimental study aimed to detect acrylamide in French fries using methods suitable for the food processing industry, comparing the pros and cons of each method to provide decision-making suggestions for food processors.
Article
Food Science & Technology
Adriana Laura Mihai, Mioara Negoita, Gabriela Andreea Hornet
Summary: The study estimated the acrylamide (AA) content and intake of potato-based products in Romania, with significant correlations found between AA level and color parameters of homemade French fries. Home preparation practices of French fries were found to promote AA formation compared to commercial preparations, with PC and FF considered as main contributors to dietary AA exposure.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Inci Cerit, Omca Demirkol
Summary: The study found that cysteine and N-acetylcysteine increased the antioxidant activity of French fries, while glutathione did not have an effect. Cysteine and glutathione treatments resulted in the highest levels of ascorbic acid, and all pre-treatments led to reduced acrylamide content in the fries. Acrylamide content was strongly correlated with various factors such as color parameters and ascorbic acid levels, but not with thiol content or antioxidant activities.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Yousheng Huang, Mingyu Li, Jingnan Lu, Huiyu Hu, Yuting Wang, Chang Li, Xiaojun Huang, Yi Chen, Mingyue Shen, Shaoping Nie, Mingyong Xie
Summary: This study investigated the influence of five hydrocolloids on the formation of acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) in French fries. Sodium alginic acid (SA) was found to be the most effective inhibitor, with the highest inhibition rates of 35.3% and 26.2% for AA and 5-HMF, respectively. The combined treatment of SA with ultrasound or blanching showed improved inhibitory effects compared to single SA coating treatment. SA-UTS treatment had a slightly lower inhibition effect but had fewer side effects on color and sensory quality. This study provides new opportunities to optimize the frying process of fried foods and improve food safety and quality.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Didem P. Aykas, Alejandra Urtubia, Kevin Wong, Luju Ren, Claudia Lopez-Lira, Luis E. Rodriguez-Saona
Summary: Current assays for acrylamide screening are not suitable for manufacturing verification. We developed a portable infrared device that can detect acrylamide levels in frozen French fries in real-time, showing potential for process control.
Article
Food Science & Technology
Henok Ashagrie Deribew, Ashagrie Zewdu Woldegiorgis
Summary: The study evaluated the levels of acrylamide in roasted coffee powder, potato chips, and French fries sold in Addis Ababa, Ethiopia, finding that some samples had acrylamide levels higher than the recommended levels by the European Commission. While the acrylamide content in coffee powder was lower compared to fried foods, the investigation of the impact of coffee consumption on acrylamide exposure is important due to Ethiopia being the largest coffee-consuming country in Africa.
Article
Food Science & Technology
Vandana Verma, Vijayta Singh, Om Prakash Chauhan, Neelam Yadav
Summary: This study investigated the use of different frying methods, including deep fat frying, microwave frying, air frying, and vacuum frying, to reduce the formation of acrylamide (AA) and hydroxymethylfurfural (HMF) in French fries. The highest reduction in AA and HMF content was observed in vacuum frying (61.42-81.14%), followed by air frying (59.2-78.7%), compared to deep fat frying and microwave frying. Samples fried using these methods also had significantly lower browning index (BI) and CIE a* values. Principal component analysis (PCA) demonstrated that vacuum frying and air frying were alternative technologies for minimizing AA and HMF content in French fries.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Sara Pantalone, Vito Verardo, Alberto Zafra-Gomez, Eduardo Guerra-Hernandez, Angelo Cichelli, Nicola D'Alessandro, Ana Maria Gomez-Caravaca
Summary: The study aimed to investigate the impact of different oils (EVOO, refined olive oil, HOSO, and RSO) and intermittent deep-frying on the levels of GD, MCPDs, and AA in pre-fried French fries. The results showed that the content of MCPDs, GD, and AA were influenced by the time and type of oil used. The migration of MCPDs and glycidols in French fries during frying was observed, along with the formation of new compounds. EVOO exhibited the lowest MCPDs and GD content, while HOSO resulted in the lowest AA levels.
Article
Food Science & Technology
Antonio Jose Perez-Lopez, Luis Noguera-Artiaga, Santiago Lopez-Miranda Gonzalez, Pablo Gomez-San Miguel, Borja Ferrandez, Angel Antonio Carbonell-Barrachina
Summary: The study found that adding beta-carvacrol to cooking oil (sunflower and extra virgin olive oil) can reduce the formation of acrylamide during the frying process by up to 40%; while adding beta-cyclodextrin can reduce the acrylamide content by 15% when frying at 185 degrees Celsius with extra virgin olive oil. Consumers are unable to detect the type of oil and/or treatment used in the frying process, and prefer products fried at 175 degrees Celsius.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Francesco Esposito, Agata Nolasco, Francesco Caracciolo, Salvatore Velotto, Paolo Montuori, Raffaele Romano, Tommaso Stasi, Teresa Cirillo
Summary: Acrylamide, a toxicant found in high-temperature cooked foods, can lead to potential carcinogenic exposure for infants. Delaying the introduction of baked products into the diet of weaned infants is recommended to reduce the risk of carcinogenic exposure.
Article
Chemistry, Applied
Yiming Wang, Hao Wu, Wenli Zhang, Wei Xu, Wanmeng Mu
Summary: A novel recombinant L-ASNase from Palaeococcus ferrophilus was found to efficiently inhibit the formation of acrylamide (AA) in starch-rich foods, especially at high temperatures. French fries treated with the enzyme showed a significant reduction in AA content, and the enzyme remained active even after long-term storage, indicating good stability.
Article
Chemistry, Applied
Amira Haddarah, Elissa Naim, Iman Dankar, Francesc Sepulcre, Montserrat Pujola, Manal Chkeir
Summary: The study evaluated the impact of three Lebanese wild plant extracts on reducing acrylamide content in French fries through air frying and deep frying techniques. Results showed that ginger, borage, and fennel extracts were able to significantly decrease acrylamide levels in both fryers, with high scavenging activity and total phenolic contents.
Article
Construction & Building Technology
M. -J. Chen, J. -M. Duh, R. -H. Shie, J. -H. Weng, H. -T. Hsu
Article
Urology & Nephrology
Chao-Hsiang Chang, Chiu-Shong Liu, Huei-Ju Liu, Chi-Ping Huang, Chao-Yuan Huang, Hui-Tsung Hsu, Saou-Hsing Liou, Chi-Jung Chung
INTERNATIONAL JOURNAL OF UROLOGY
(2016)
Article
Environmental Sciences
Ming-Jen Chen, Ching-Ho Lin, Chin-Hsing Lai, Li-Hsin Cheng, Ya-Hui Yang, Li-Jen Huang, Shu-Hsing Yeh, Hui-Tsung Hsu
AEROSOL AND AIR QUALITY RESEARCH
(2016)
Article
Environmental Sciences
Li-Hao Young, Chiao-Hsin Li, Ming-Yeng Lin, Bing-Fang Hwang, Hui-Tsung Hsu, Yu-Cheng Chen, Chau-Ren Jung, Kuan-Chi Chen, Dung-Hung Cheng, Ven-Shing Wang, Hung-Che Chiang, Perng-Jy Tsai
ATMOSPHERIC ENVIRONMENT
(2016)
Article
Chemistry, Applied
Hui-Tsung Hsu, Ming-Jen Chen, Tzu-Ping Tseng, Li-Hsin Cheng, Li-Jen Huang, Tai-Sheng Yeh
Article
Environmental Sciences
Chau-Ren Jung, Li-Hao Young, Hui-Tsung Hsu, Ming-Yeng Lin, Yu-Cheng Chen, Bing-Fang Hwang, Perng-Jy Tsai
ENVIRONMENTAL POLLUTION
(2017)
Article
Public, Environmental & Occupational Health
Bing-Fang Huang, Ya-Chi Chang, Ai-Ling Han, Hui-Tsung Hsu
TOXICOLOGY AND INDUSTRIAL HEALTH
(2018)
Article
Energy & Fuels
Li-Hsin Cheng, Chi-Fu Yeh, Kuang-Chung Tsai, Pei-Fang Lee, Tzu-Ping Tseng, Li-Jen Huang, Shu-Hsing Yeh, Hui-Tsung Hsu, Ching-Ho Lin, Chin-Hsing Lai, Peter Brimblecombe, Ming-Jen Chen
Article
Environmental Sciences
Perng-Jy Tsai, Li-Hao Young, Bing-Fang Hwang, Ming-Yeng Lin, Yu-Cheng Chen, Hui-Tsung Hsu
ATMOSPHERIC POLLUTION RESEARCH
(2020)
Article
Engineering, Environmental
Ming-Yeng Lin, Yu-Cheng Chen, Dung-Ying Lin, Bing-Fang Hwang, Hui-Tsung Hsu, Yu-Hsiang Cheng, Yu-Ting Liu, Perng-Jy Tsai
ENVIRONMENTAL SCIENCE & TECHNOLOGY
(2020)
Article
Environmental Sciences
Chi-Jung Chung, Chih-Da Wu, Bing-Fang Hwang, Chin-Ching Wu, Ping-Hsuan Huang, Chih-Te Ho, Hui-Tsung Hsu
SCIENCE OF THE TOTAL ENVIRONMENT
(2020)
Article
Environmental Sciences
Yi-Jun Lin, Ju-Ling Hsiao, Hui-Tsung Hsu
ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY
(2020)
Article
Environmental Sciences
Chi-Jung Chung, Ning-Yi Hsia, Chih-Da Wu, Ting-Ju Lai, Jein-Wen Chen, Hui-Tsung Hsu
Summary: The study revealed that the risk of DES in women is associated with factors such as air pollutants, hormone supplementation, arthritis, and allergies. Significant associations were found between ambient NO2 concentration, relative humidity, and temperature with DES, highlighting the importance of environmental protection for the female population. Female exposure to high levels of NO2 while receiving hormone supplementation, or suffering from allergies or arthritis, significantly increased the risk of DES.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH
(2021)
Article
Toxicology
Hui-Tsung Hsu, Hui-Ling Lee, Hsu-Hui Cheng, Chao-Hsiang Chang, Chiu-Shong Liu, Po-Jen Hsiao, Han Chang, Chi-Shun Lien, Mu-Chi Chung, Chi-Jung Chung
Summary: The joint effects of multiple heavy metals on the risk of urothelial carcinoma (UC) were assessed using generalized weighted quantile sum (WQS) regression in this study. The study also included mediation analysis to evaluate the mediator %5-MedC in DNA. The findings emphasize the importance of considering interactions between multiple metals in assessing human health risk.
ARCHIVES OF TOXICOLOGY
(2022)
Article
Respiratory System
Hui-Tsung Hsu, Chih-Da Wu, Mu-Chi Chung, Te-Chun Shen, Ting-Ju Lai, Chiu-Ying Chen, Ruey-Yun Wang, Chi-Jung Chung
Summary: Our study findings suggest that long-term exposure to traffic-related air pollution may be positively associated with the prevalence of chronic obstructive pulmonary disease (COPD).
RESPIRATORY RESEARCH
(2021)