Acrylamide mitigation in potato chips by using NaCl

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dc.catalogadorpva
dc.contributor.authorPedreschi Plasencia, Franco
dc.contributor.authorGranby, Kit
dc.contributor.authorRisum, Jørgen
dc.date.accessioned2025-04-14T17:29:56Z
dc.date.available2025-04-14T17:29:56Z
dc.date.issued2010
dc.description.abstractIn April 2002, Swedish researchers shocked the world when they presented preliminary findings on the presence of acrylamide in fried and baked foods, most notably potato chips and French fries, at levels of 30-2,300 ppb. The objective of this research was to study the effect of immersing potato slices in a NaCl solution over the acrylamide formation in the resultant potato chips. Potato slices (Verdi variety, diameter 40 mm, width 2.0 mm) were fried at 170 A degrees C for 5 min (final moisture content of similar to 2.0%). Prior to frying, the potato slices were treated in one of the following ways: (1) control slices (unblanched or raw potato slices); (2) slices blanched at 90 A degrees C for 5 min in water; (3) slices blanched at 90 A degrees C for 5 min plus immersed in a 1 g/100 g NaCl solution at 25 A degrees C for 5 min; (4) slices blanched at 90 A degrees C for 5 min plus immersed in a 3 g/100 g NaCl solution at 25 A degrees C for 5 min; (5) slices blanched at 90 A degrees C for 5 min plus immersed in distilled water at 25 A degrees C for 5 min; and (6) slices blanched at 90 A degrees C for 5 min in a 3 g/100 g NaCl solution. Blanching followed by the immersion of potato slices in 1 g/100 g NaCl solution was effective in reducing acrylamide content in similar to 62%; however, almost half of this percentage (similar to 27%) could be attributed to the effect of NaCl and 35% to the effect of the slight heating treatment during salt immersion step (25 A degrees C for 5 min). Blanching seems to make the NaCl diffusion in potato tissue easier leading to a significant acrylamide reduction in the potato slices after frying.
dc.description.funderFONDECYT
dc.format.extent5 páginas
dc.fuente.origenORCID
dc.identifier.citationPedreschi F, Granby K, Risum J. Acrylamide mitigation in potato chips by using NaCl. Food And Bioprocess Technology. 2010;3(6):917-921.
dc.identifier.doi10.1007/s11947-010-0349-x
dc.identifier.issn1935-5130
dc.identifier.urihttp://doi.org/10.1007/S11947-010-0349-x
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/103228
dc.identifier.wosidWOS:000284069700017
dc.information.autorucEscuela de Ingeniería; Pedreschi Plasencia, Franco; 0000-0003-0599-8466; 18770
dc.issue.numero6
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final921
dc.pagina.inicio917
dc.publisherSpringer Nature
dc.relation.ispartof5th International Symposium on Food Processing, Monitoring Technology in Bioprocess and Food Quality Management
dc.revistaFood and Bioprocess Technology
dc.rightsacceso restringido
dc.subjectPotatoes
dc.subjectFrying
dc.subjectAcrylamide
dc.subjectPotato chips
dc.subjectNaCl
dc.subjectBlanching
dc.subject.ddc620
dc.subject.deweyIngenieríaes_ES
dc.subject.ods12 Responsible consumption and production
dc.subject.ods03 Good health and well-being
dc.subject.odspa12 Producción y consumo responsables
dc.subject.odspa03 Salud y bienestar
dc.titleAcrylamide mitigation in potato chips by using NaCl
dc.typecomunicación de congreso
dc.volumen3
sipa.codpersvinculados18770
sipa.trazabilidadORCID;2025-04-14
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