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Identifying high-risk factors and mitigation strategies for acrylamide formation in air-fried lotus root chips: Impact of cooking parameters, including temperature, time, presoaking, and seasoning.
Lee, Hee Won; Baek, Chung Hun; Ma, Yongzhe; Lee, Jihyun; Moon, BoKyung; Lee, Kwang-Won; Jung, Mun Yhung.
Afiliación
  • Lee HW; Department of Food Science and Biotechnology, Graduate School, Woosuk University, Wanju, Jeonbuk, Republic of Korea.
  • Baek CH; Department of Food Science and Biotechnology, Graduate School, Woosuk University, Wanju, Jeonbuk, Republic of Korea.
  • Ma Y; Department of Food Science and Biotechnology, Graduate School, Woosuk University, Wanju, Jeonbuk, Republic of Korea.
  • Lee J; Department of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea.
  • Moon B; Department of Food and Nutrition, Chung-Ang University, Anseong, Republic of Korea.
  • Lee KW; Department of Biotechnology, College of Life Science & Biotechnology, Korea University, Seoul, Republic of Korea.
  • Jung MY; Department of Food Science and Biotechnology, Graduate School, Woosuk University, Wanju, Jeonbuk, Republic of Korea.
J Food Sci ; 89(3): 1473-1484, 2024 Mar.
Article en En | MEDLINE | ID: mdl-38258947
ABSTRACT
This study was conducted to identify high-risk factors and mitigation strategies for acrylamide formation in air-fried lotus root chips by studying the impact of various cooking parameters, including temperature, time, presoaking, and pre-seasoning treatments. The temperature and time had a surprisingly high impact on acrylamide formation. The chips prepared at high temperatures with longer cooking times contained an extremely high acrylamide content, reaching 12,786 ng/g (e.g., 170°C/19 min). A particularly concerning discovery was that the chips with extremely high acrylamide content (up to 17 times higher than the EU benchmark level for potato chips) did not appear overcooked or taste burnt. Higher cooking temperatures required shorter cooking times to properly cook lotus root chips for consumption. A high temperature with a short cooking time (170°C/13 min) greatly benefited acrylamide reduction compared to low temperature with a long cooking time (150°C/19 min). Presoaking in a 0.1% acetic acid solution and pre-seasoning with 1% salt reduced acrylamide levels by 61% and 47%, respectively. However, presoaking in water, vinegar solution, and citric acid solution did not significantly decrease the acrylamide content in the chips. Furthermore, some seasonings significantly increased acrylamide levels (up to 7.4 times higher). For the first time, these findings underscore the high risks associated with air-frying lotus root chips without considering these factors. This study also provides proper air-frying parameters and pretreatment strategies for minimizing acrylamide formation in air-fried lotus chips.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Solanum tuberosum / Acrilamida Tipo de estudio: Etiology_studies / Prognostic_studies / Risk_factors_studies Idioma: En Revista: J Food Sci Año: 2024 Tipo del documento: Article Pais de publicación: Estados Unidos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Solanum tuberosum / Acrilamida Tipo de estudio: Etiology_studies / Prognostic_studies / Risk_factors_studies Idioma: En Revista: J Food Sci Año: 2024 Tipo del documento: Article Pais de publicación: Estados Unidos