Ultrasonic-assisted leaching of glucose and fructose as an alternative mitigation technology of acrylamide and 5-hydroxymethylfurfural in potato chips

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dc.contributor.authorPedreschi, Franco
dc.contributor.authorFerrera, Alicia
dc.contributor.authorBunger, Andrea
dc.contributor.authorAlvarez, Fernanda
dc.contributor.authorLeander Huaman-Castilla, Nils
dc.contributor.authorSalome Mariotti-Celis, Maria
dc.date.accessioned2025-01-20T22:09:02Z
dc.date.available2025-01-20T22:09:02Z
dc.date.issued2021
dc.description.abstractThe effect of ultrasound (480 W, 40 kHz) on the leaching of reducing sugars during the water soaking of potatoes slices (60, 70 and 80 degrees C-1, 8 and 15 min) was investigated to reduce the formation of acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) in potato chips.
dc.description.abstractUltrasound (US) influenced abruptly the reducing sugar leaching during the first 15 min, significantly increasing their extraction rate (glucose: 60%, fructose: 30%) at all evaluated temperatures. When potato slices were treated with US, the formation of AA (-95%) and 5-HMF (-96%) were reduced significantly after frying. Although AA content did not correlate with glucose and fructose concentrations, 5-HMF did (r2: 0.80 and 0.83, respectively), probably because reducing sugars are their main precursors. The AA and 5-HMF concentrations of potato chips presented good correlation coefficient (r2:0.76), suggesting the use of 5-hydroxymethylfurfural as an acrylamide indicator for potato chips.
dc.description.funderFONDECYT
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.ifset.2021.102752
dc.identifier.eissn1878-5522
dc.identifier.issn1466-8564
dc.identifier.urihttps://doi.org/10.1016/j.ifset.2021.102752
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/94320
dc.identifier.wosidWOS:000692543200006
dc.language.isoen
dc.revistaInnovative food science & emerging technologies
dc.rightsacceso restringido
dc.subjectUltrasound
dc.subjectWater soaking
dc.subjectReducing sugars
dc.subjectAcrylamide
dc.subject5-hydroxymethylfurfural
dc.subjectPotato chips
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleUltrasonic-assisted leaching of glucose and fructose as an alternative mitigation technology of acrylamide and 5-hydroxymethylfurfural in potato chips
dc.typeartículo
dc.volumen73
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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