Effect of plant extracts on the reduction of acrylamide and hydroxymethylfurfural formation in French fries

• Published in: Food chemistry advances 2024-06, Vol.4, p.100708, Article 100708
• Main Authors: Verma, Vandana, Yadav, Neelam
• Format: Article
• Language: English
• Subjects: Acrylamide; Antioxidant; Asparagine; Hydroxymethylfurfural; Plant extract; Reducing sugar
• ISSN: 2772-753X; 2772-753X
• DOI: 10.1016/j.focha.2024.100708

•Plant extract pre-frying treatment inhibits the formation of AA.•Plant extract pre-frying treatment inhibits the formation of HMF.•Plants extracts improved the taste, color, and texture of french fries.•Reducing sugar, asparagine & browning is index strongly correlated with AA and HMF. Acrylamide (AA) and 5-hydroxymethylfurfural (HMF) are by-products of the Maillard reaction that occur during the frying process. These substances are toxic and pose a potential health risk because they are consumed in high amounts in Western diets. We investigate using plant extracts, including cinnamon, clove, curry leaf, mint, and turmeric, to reduce these harmful compounds while preparing French fries. Our results demonstrate the significant potential of curry leaf and mint leaf extracts, which have not been previously explored in this context, in effectively inhibiting AA and HMF formation. We observe that eugenol and cinnamic acid in cinnamon and clove extracts suppress HMF and AA formation, although to a lesser extent than other extracts. Notably, we establish an inverse relationship between the reducing properties of the extracts and the formation of toxicants. Furthermore, our research emphasize the crucial role of blanching, which, when combined with soaking, proves more effective in reducing AA and HMF content than soaking alone. Overall, this research highlights the promising application of natural plant extracts and the significance of blanching in enhancing food safety and quality while preparing fried potatoes.