Browsing by Author "Pedreschi Plasencia, Franco Wilfredo"
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- ItemAcrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching(Elsevier Science BV, 2011) Pedreschi Plasencia, Franco Wilfredo; Mariotti Celis, María Salomé; Granby, Kit; Risum, JorgenIn this research acrylamide reduction in potato chips was investigated in relation to blanching and asparaginase immersion treatments before final frying. Potatoes slices (Verdi variety, diameter: 40 mm, thickness: 2.0 mm) were fried at 170 degrees C for 5 min (final moisture content of similar to 2.0 g/100 g). Prior to frying, potato slices were treated in one of the following ways: (i) Rinsing in distilled water (control I); (ii) Rinsing in distilled water plus blanching in hot water at 85 degrees C for 3.5 min; (iii) Rinsing in distilled water plus immersion in an asparaginase solution (10000 ASNU/L) at 50 degrees C for 20 min; (iv) Rinsing in distilled water plus blanching in hot water at 85 degrees C for 3.5 min plus immersion in an asparaginase solution (10000 ASNU/L) at 50 degrees C for 20 min; (v) Rinsing in distilled water plus blanching in hot water at 85 degrees C for 3.5 min plus immersion in distilled water at 50 degrees C for 20 min (control II). Blanching in hot water (ii) was almost as effective as asparaginase potato immersion (iii) in order to diminish acrylamide formation in potato chips (acrylamide reduction was similar to 17% of the initial acrylamide concentration). When potato slices were blanched before asparaginase immersion, the acrylamide content of the resultant potato chips was reduced considerably by almost 90%. We have demonstrated that blanching of potato slices plus asparaginase treatment is an effective combination for acrylamide mitigation during frying. It seems to be that blanching provokes changes in the microstructure of potato tissue leading to an easier and more effective diffusion of asparaginase. (C) 2011 Elsevier Ltd. All rights reserved.
- ItemEffect of the Integrated Addition of a Red Tara Pods (Caesalpinia spinosa) Extract and NaCl over the Neo-Formed Contaminants Content and Sensory Properties of Crackers(2022) Pedreschi Plasencia, Franco Wilfredo; Matus, Joans; Bunger, Andrea; Pedreschi, Romina; Huaman Castilla, Nils Leander; Mariotti Celis, Maria SalomeA 2k factorial design with three centrals points was considered to evaluate the effect of adding red Tara pods extract (Caesalpinia spinosa) (440-2560 mu g/mL of dough water) and NaCl (0.3-1.7 g/100 g of flour) on the acrylamide (AA) and hydroxymethylfurfural (HMF) content and sensory attributes of crackers. Additionally, the best formulation, defined as that with the lowest AA and HMF content, was compared with a commercial formulation cracker. Red Tara pods extracts were obtained through conventional extraction using pure water (60 degrees C, 35 min). AA and HMF content were quantified by GC-MS and HPLC-DAD, respectively. The sensory evaluation was carried out using a descriptive analysis on a 10 cm non-structured linear scale. Red Tara pods extract significantly reduced (p < 0.05) the AA and HMF content, while NaCl only influenced the HMF formation. However, the sensory attributes did not significantly change (p > 0.05), excepting the violet-gray color and salty flavor, but at acceptable levels compared with the control sample. The higher the red Tara pods extract concentration (2560 mu g/mL of dough water), the lower the neo-formed contaminants (NFCs) content of crackers (AA: 53 mu g/kg and HMF: 1236 mu g/kg) when salt level was below 3 g/100 g of flour. The action of the proanthocyanidins present in the extracts which trapped the carbonyl groups of sugars probably avoided the formation of both NFCs. Contrarily, NaCl addition (from 0.3 to 1.7 g/100 g of flour) significantly increased (p < 0.05) the HMF formation (from 1236 mu g/kg to 4239 mu g/kg, respectively), probably through the dehydration of carbohydrates during the Maillard reaction. When explored treatments were compared with a commercial formulated cracker, the highest mitigation effect (reductions of 40% and 32% AA and HMF, respectively) was reached with the addition of 2560 mu g/mL of dough water of red Tara pods extract and 0.3 g/100 g of flour of NaCl. The addition of red Tara pods extracts integrated with the control of NaCl levels mitigated the NFCs in crackers, preserving their sensory properties. Future research should be focused on scaling this mitigation technology, considering a better chemical characterization of red Tara pods extracts as well as the validation of its use as functional food ingredient.
- ItemFried and Dehydrated Potato Products(Elsevier, 2016) Pedreschi Plasencia, Franco Wilfredo; Mariottis, María Salomé; Cortés, Pablo; Jaspreet Singh & Lovedeep KaurPotato processing is highly industrialized, technologically advanced, and very market-driven. However, the quality of its products and the economic success of this industry highly depend on available raw materials: namely, the potatoes. Deep fat frying is a complex unit operation that induces significant microstructural changes in potato tissue; in fact, most desirable characteristics of fried foods are derived from the formation of a composite structure: (1) a dry, porous, crispy, and oily outer layer or crust; and (2) a moist cooked interior or core whose microstructures have formed during the process. On the other hand, when potatoes are cooked immersed in hot water (temperature ≤ 100 °C), no crust is formed and principally microstructural changes in potato tissue such as starch gelatinization and lamella media solubilization occur and end with a final microstructure similar to that present in the core of a french fry (moist cooked interior).
- ItemPatented techniques for acrylamide mitigation in high-temperature processed foods(Bentham Science Publishers, 2011) Mariotti Celis, María Salomé; Pedreschi Plasencia, Franco Wilfredo; Carrasco, José Antonio; Granby, KitHeating foods has many advantages since it adds taste, color, texture and minimizes harmful germs, among others. Flavor and aroma compounds are produced via the Maillard reaction, where various hazardous compounds may form as well, such as acrylamide. Maillard reaction is believed to be the main route for acrylamide formation between reducing sugars (glucose and fructose), sucrose, and the amino acid asparagine, and, consequently, a variety of technologies have been developed to reduce acrylamide concentration in thermally processed foods based either on: (i) Changing process parameters (e.g. time and temperature of cooking) which inhibits Maillard Reaction; (ii) Reducing acrylamide precursor levels in raw materials to be cooked at high temperatures (e.g. by using microorganisms, asparaginase, amino acids and saccharides, blanching, etc.). In this paper, most of the recent patents for acrylamide reduction in foods processed at high temperatures are mentioned and briefly analyzed in order to develop new mitigation techniques for acrylamide in different food matrixes. © 2011 Bentham Science Publishers.
- ItemPatented techniques for acrylamide mitigation in high-temperature processed foods(Palgrave Macmillan, 2011) Mariotti Celis, María Salomé; Pedreschi Plasencia, Franco Wilfredo; Carrasco, José Antonio; Granby, KitHeating foods has many advantages since it adds taste, color, texture and minimizes harmful germs, among others. Flavor and aroma compounds are produced via the Maillard reaction, where various hazardous compounds may form as well, such as acrylamide. Maillard reaction is believed to be the main route for acrylamide formation between reducing sugars (glucose and fructose), sucrose, and the amino acid asparagine, and, consequently, a variety of technologies have been developed to reduce acrylamide concentration in thermally processed foods based either on: (i) Changing process parameters (e.g. time and temperature of cooking) which inhibits Maillard Reaction; (ii) Reducing acrylamide precursor levels in raw materials to be cooked at high temperatures (e.g. by using microorganisms, asparaginase, amino acids and saccharides, blanching, etc.). In this paper, most of the recent patents for acrylamide reduction in foods processed at high temperatures are mentioned and briefly analyzed in order to develop new mitigation techniques for acrylamide in different food matrixes. © 2011 Bentham Science Publishers.
- ItemPotentially Toxic Food Components Formed by Excessive Heat Processing(CRC Press, 2018) Pedreschi Plasencia, Franco Wilfredo; Murkovic Michael; Jaime UribarriNeoformed contaminants generated during processing of food have become an area of contention because of the potential toxic health effects of these compounds.
- ItemProcess Contaminants: A Review(Elsevier, 2018) Murkovic, Michael; Pedreschi Plasencia, Franco Wilfredo; Ciezarova, Zuzana; IFTDuring processing of foods a series of health compromising substances can be formed. This is normally the case during heating. The compounds that are discussed in this chapter are heterocyclic amines, chloropropanols, furans, acrylamide, and polycyclic aromatic hydrocarbons (PAHs). These groups of compounds have a completely different origin, being a result of heat induced reactions. Heterocyclic amines are mainly formed in meat, chloropropanols in practically any food containing chloride and lipids, furans in many carbohydrate containing foods but also from lipids and ascorbic acid, acrylamide in starchy foods with amino acids presence, and PAHs in processed foods. All these compounds have a carcinogenic potential but they can also show acute toxicity. © 2019 Elsevier Inc. All rights reserved.
- ItemTargeted Primary and Secondary Metabolite Analysis of Colored Potato '' Michune Negra '' Grown in Soilless Culture and during Prolonged Cold Storage: Implications in Acrylamide Formation during Frying(2023) García Ríos, Diego; Álvaro, Juan E.; Zúñiga, María Elvira; Campos, David; Aguilar Gálvez, Ana; Mariotti Celis, María Salomé; Pedreschi Plasencia, Franco Wilfredo; Pedreschi, RominaColored potatoes have been of interest because of their nutritional and health-promoting properties. However, their aptitude for processing regarding acrylamide formation levels is highly variable and for the most part unknown. In this work, the effect of cultivation season (summer and winter), and postharvest cold storage (1, 2, and 5 months at 5 C-circle +/- 1 C-circle) on the Maillard reaction precursors (reducing sugars, sucrose, and asparagine), phenolic compounds (anthocyanins, phenolic acids and other flavonoids), and acrylamide after frying (GC-MS) were assessed on the '' Michune negra '' potato cultivar from the southern region of Chile grown under fertigation. Acrylamide levels were surveyed on six samples of commercial colored potato chips for comparison purposes. Cultivation season and cold storage showed an effect on both main primary and secondary metabolites. The amount of reducing sugars such as fructose increased with cold storage. Anthocyanin and phenolic contents were higher in the winter season and increased with cold storage. Acrylamide levels were high, surpassing the EFSA benchmark value (750 mu g kg (-1)) in all cases, notably in chips made after one month of cold storage (2125% higher). Additional measures in both agronomical and processing stages of the purple-fleshed potato need to be implemented to lower the acrylamide levels down to acceptable values.