Inhibition of acrylamide and 5‐hydroxymethylfurfural formation in French fries by additives in model reaction

Acrylamide (AA) and 5‐hydroxymethylfurfural (HMF) are Maillard reaction products that are formed during frying; they are toxic and are considered a potential health risk due to their high consumption levels in western diets. The purpose of this study was to evaluate various strategies for the format...

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Bibliographic Details
Published in:Journal of food process engineering 2022-12, Vol.45 (12), p.n/a
Main Authors: Verma, Vandana, Yadav, Neelam
Format: Magazinearticle
Language:English
Subjects:
additives
and process contaminants
browning index
hydroxymethylfurfural
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Summary:Acrylamide (AA) and 5‐hydroxymethylfurfural (HMF) are Maillard reaction products that are formed during frying; they are toxic and are considered a potential health risk due to their high consumption levels in western diets. The purpose of this study was to evaluate various strategies for the formation of AA and HMF in French fries. HMF was quantified with a UV‐spectrophotometer and AA was determined by high‐pressure liquid chromatography (HPLC) with the help of diode array detection (DAD) detector. Principal component analysis was used to visualize the effects of the various additive treatments, and these data were also used to evaluate the best‐fitting regression models between AA and HMF with reducing sugar, asparagine, and color value (a*), and browning index. The resulting models showed a highly significant correlation (r > 0.90, p 
ISSN:0145-8876
1745-4530
DOI:10.1111/jfpe.14178