Ultrasound as a pretreatment to reduce acrylamide formation in fried potatoes
Ultrasound as a pretreatment to reduce acrylamide formation in fried potatoes
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DOI：
10.1016/j.ifset.2018.08.010
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发表时间：
2018-10-01
影响因子：
6.6
通讯作者：
Alvarez, I.
中科院分区：
文献类型：
--
作者：
Antunes-Rohling, A.;Ciudad-Hidalgo, S.;Alvarez, I.
丙烯酰胺是一种对人类有潜在致癌性的化合物。这意味着食品中丙烯酰胺的含量应最大限度地减少。丙烯酰胺分子存在于在120摄氏度以上的温度下加工的食品中，它是通过在美拉德反应中天冬酰胺和还原糖之间发生的反应形成的。油炸土豆是丙烯酰胺的主要来源之一。为了提供更健康的食品，本研究采用高强度超声波（High Intensity Ultrasound，US）对油炸马铃薯进行预处理，在不同频率下对油炸马铃薯进行30 min的超声波处理，以降低油炸马铃薯中丙烯酰胺的含量（35和130 kHz）、超声波功率密度（0、9.5、47.6和95.2 W/kg）和水温（30和42 ℃）。为了评价超声波空化所引起的效果，评价了不同处理中的重量和水分的增加、还原糖的降低和水的电导率。油炸后，进行量热分析（L*，a* y B*）以确定马铃薯中丙烯酰胺的间接形成。在42摄氏度的温度下，当在两个频率中使用的超声波功率较低时，增重较大。美国功率密度的增加降低了马铃薯的水分增益，并增加了浸泡水的电导率。在42 ℃下以35 kHz和92.5 W/kg的处理提供了比对照样品额外提取31%的还原糖。在35 kHz/92.5 W/kg/42 ℃下，随着油炸时间的延长，量热参数L* 和a* 分别降低和增加，这是超声波减少还原糖的结果。由于这种处理的应用，与直接油炸的马铃薯相比，确定了90%的丙烯酰胺含量减少，并且相对于仅浸泡在水中（42 ° C/30分钟）的对照样品减少了高达50%。这项调查表明，美国预处理可以作为一个有效的策略，以减少油炸土豆中的丙烯酰胺含量。
Acrylamide is a compound that is potentially carcinogenic for human. This means that levels of acrylamide in foods should be reduced to a maximum. The acrylamide molecule is present in foods subjected to processes at temperatures above 120 degrees C, and it is formed through the reaction that takes place between asparagine and reducing sugars in the Maillard reaction. Fried potatoes are one of the main sources of acrylamide. In order to provide healthier food, this investigation proposes to apply high intensity ultrasound (US) as a frying pretreatment in water for 30 min, in order to reduce the acrylamide content of fried potatoes.Different US treatments were studied at distinct frequencies (35 and 130 kHz), ultrasonic power densities (0, 9.5, 47.6 and 95.2 W/kg), and water temperatures (30 and 42 degrees C). To evaluate the effects caused by ultrasonic cavitation, the increment of weight and moisture, the decrease in reducing sugars and the electrical conductivity of water in different treatments were evaluated. After frying, calorimetric analyses (L*, a* y b*) were carried out to ascertain the indirect formation of acrylamide in potatoes.At the temperature of 42 degrees C, the weight gain was greater as the ultrasonic power used in both frequencies was lower. Increments in US power densities decreased the potatoes' moisture gain and increased the electrical conductivity of soaking water. A treatment of 35 kHz and 92.5 W/kg at 42 degrees C provided an additional extraction of 31% of the reducing sugars over that of control samples. The calorimetric parameters L* and a* decreased and increased, respectively, with the frying time for the treatment at 35 kHz/92.5 W/kg/42 degrees C, which are a consequence of the reduction of reducing sugars by ultrasound. Thanks to the application of this treatment, 90% acrylamide content reduction was determined compared to potatoes fried directly, and up to 50% reduction with respect to control samples only soaked in water (42 degrees C/30 min). This investigation has demonstrated that US pretreatments can serve as a valid strategy to reduce the acrylamide content of fried potatoes.