Effect of Potato Tuber Exposure to UV-C Radiation and Semi-Product Soaking in Water on Acrylamide Content in French Fries Dry Matter
Abstract
:1. Introduction
- choice of a suitable potato variety which, after meeting criteria set for a given type of food product, should have the lowest possible contents of acrylamide precursors, reducing sugars (fructose and glucose) and asparagine;
- choice of appropriate storage and transport conditions of potato tubers (i.e., temperature above 6 °C and relative air humidity inhibiting tuber ageing process).
2. Materials and Methods
2.1. Potato Tuber Exposure to UV-C Radiation
2.2. Preparation of Samples for Heat Treatment
2.3. Preparation of Samples for Acrylamide Content Analysis
2.4. Chromatographic Analysis Conditions
2.5. Chemicals
2.6. Statistical Analysis of Results
3. Results and Discussion
4. Conclusions
- Potato tubers’ exposure to UV-C radiation caused an increase in acrylamide content in French fries’ dry matter compared to the control non-irradiated sample.
- The soaking of semi-products in water caused a decrease in acrylamide content in French fries’ dry matter.
- Potato tubers irradiation with UV-C caused an increase in acrylamide content in French fries’ dry matter mainly when the semi-products were not soaked in water.
- The greatest decrease in acrylamide content was determined in French fries made of semi-products soaked in water. These semi-products were formed from potato tubers exposed to UV-C irradiation two days before processing.
5. Patents
Author Contributions
Funding
Conflicts of Interest
References
- Brantsæter, A.L.; Knutsen, H.K.; Lillegaard, I.T.L. Risk assessment of dietary exposure to acrylamide in the Norwegian population. In Report from the Norwegian Scientific Committee for Food Safety (VKM); Norwegian Scientific Committee for Food Safety: Oslo, Norway, 2015; Volume 32, ISBN 978-82-8259-187-4. [Google Scholar]
- Brisson, B.; Ayotte, P.; Normandin, L.; Gaudreau, E.; Bienvenu, J.F.; Fennell, T.R.; Blanchet1, C.; Phaneuf, D.; Lapointe, C.; Bonvalot, Y.; et al. Relation between dietary acrylamide exposure and biomarkers of internal dose in Canadian teenagers. J. Expo. Sci. Environ. Epidemiol. 2014, 24, 215–221. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Krishnakumar, T.; Visvanathan, R. Acrylamide in Food Products: A Review. J. Food Process. Technol. 2014, 5, 1. [Google Scholar] [CrossRef] [Green Version]
- Commission Regulation (EU) 2017/2158 of 20 November 2017 establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food (Text with EEA relevance). Available online: https://eur-lex.europa.eu/eli/reg/2017/2158/oj (accessed on 12 November 2019).
- Tran, N.L.; Barraj, L.M.; Collinge, S. Reduction in Dietary Acrylamide Exposure—Impact of Potatoes with Low Acrylamide Potential. Risk Anal. 2017, 37, 1754–1767. [Google Scholar] [CrossRef] [PubMed]
- U.S. Department of Health and Human Services Food and Drug Administration Center for Food Safety and Applied Nutrition. Guidance for Industry Acrylamide in Foods; US Food and Drug Administration: White Oak, MD, USA, 2016.
- Tajner-Czopek, A.; Rytel, E.; Kita, A.; Pęksa, A.; Miedzianka, J. Wpływ parametrów obróbki termicznej na zawartość akrylamidu w wybranych przetworach ziemniaczanych. Bromatol. Chem. Toksykol. 2012, 3, 320–325. [Google Scholar]
- Acrylamid: Hintergründe und Tipps. Available online: https://kl.zh.ch/internet/gesundheitsdirektion/klz/de/lebensmittel/lebensmittelinspektorat/umgang_mit_lebensmitteln/_jcr_content/contentPar/downloadlist_0/downloaditems/acrylamid_hintergr_n.spooler.download.1475674810589.pdf/acrylamid_hintergruende_tipps.pdf (accessed on 12 November 2019).
- Food Drink Europe. Acrylamide Toolbox; Food Drink Europe: Brussels, Belgium, 2011. [Google Scholar]
- Somsen, D.; Capelle, A.; Tramper, J. Manufacturing of par-fried French-fries Part 3: A blueprint to predict the maximum production yield. J. Food Eng. 2004, 61, 209–219. [Google Scholar] [CrossRef]
- Gertchen, M.; Tajner-Czopek, A.; Kita, A.; Rytel, E.; Pęksa, A.; Miedzianka, J.; Wyka, J.; Bronkowska, M. Wpływ dodatku roślin o korzystnym działaniu zdrowotnym w produkcji frytek na zawartość akrylamidu w gotowym produkcie. Bromatol. Chem. Toksykol. 2015, 3, 316–321. [Google Scholar]
- Al-Asmar, A.; Naviglio, D.; Giosafatto, C.V.L.; Mariniello, L. Hydrocolloid-Based Coatings are Effective at Reducing Acrylamide and Oil Content of French Fries. Coatings 2018, 8, 147. [Google Scholar] [CrossRef] [Green Version]
- Morales, F.; Capuano, E.; Fogliano, V. Mitigation strategies to reduce acrylamide formation in fried potato products. Ann. N. Y. Acad. Sci. 2008, 1126, 89–100. [Google Scholar] [CrossRef]
- Mestdagh, F.; De Wilde, T.; Delporte, K.; Van Peteghem, C.; De Meulenaer, B. Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps. Food Chem. 2008, 106, 914–922. [Google Scholar] [CrossRef] [Green Version]
- Bund für Lebensmittelrecht und Lebensmittelkunde e. V. AiF 209 ZBG. In Development and Application of New Processing Procedures for Potato and Cereal Products Having Reduced Contents of Acrylamide and Its Following Products DCM-Druck Center; Meckenheim GmbH & Co. KG: Meckenheim, Germany, 2008; ISBN 978-3-9818611-0-3.
- Kita, A. Wpływ wybranych parametrów Technologicznych na jakość smażonych produktów przekąskowych. In Zeszyty Naukowe Akademii Rolniczej We Wrocławiu No 537; Wydawnictwo Akademii Rolniczej: Wrocław, Poland, 2006; ROZPRAWY CCXL; ISSN 0867–7964; ISSN 0867–1427. [Google Scholar]
- Higley, J.; Kim, J.Y.; Huber, K.C.; Smith, G. Added versus accumulated sugars on color development and acrylamide formation in french-fried potato strips. J. Agric. Food Chem. 2012, 60, 8763–8771. [Google Scholar] [CrossRef]
- Tajner-Czopek, A.; Rytel, E.; Nemś, A. Zawartość akrylamidu w wybranych produktach ziemniaczanych w zależności od użytego surowca. Biul. Inst. Hod. Aklim. Roślin 2012, 266, 163–171. [Google Scholar]
- Sanny, M.; Luning, P.A.; Jinap, S.; Bakker, E.J.; Van Boekel, M.A. Effect of Frying Instructions for Food Handlers on Acrylamide Concentration in French Fries: An Explorative Study. J. Food Prot. 2013, 76, 462–472. [Google Scholar] [CrossRef]
- Amrein, T.M.; Limacher, A.; Conde-Petit, B.; Amado, R.; Escher, F. Influence of Thermal Processing Conditions on Acrylamide Generation and Browning in a Potato Model System. J. Agric. Food Chem. 2006, 54, 5910–5916. [Google Scholar] [CrossRef]
- Matthäus, B.; Haase, N.U. Acrylamide—Still a matter of concern for fried potato food? Eur. J. Lipid Sci. Technol. 2014, 116, 675–687. [Google Scholar] [CrossRef]
- Gökmen, V.; Palazoglu, T.K. Measurement of evaporated acrylamide during frying of potatoes: Effect of frying conditions and surface area-to-volume ratio. J. Food Eng. 2009, 93, 172–176. [Google Scholar] [CrossRef]
- Özer, U.D.E.; Uyar, B. Effects of ethanol and ultraviolet-c treatments on inactivation of Rhizopus oryzae spores which cause postharvest rot. Ciência Tecnologia Alimentos 2019, 39, 691–695. [Google Scholar] [CrossRef] [Green Version]
- Mojska, H.; Gielecińska, I.; Stoś, K.; Jarosz, M. Zawartość akryloamidu w żywności w Polsce w świetle aktualnych zaleceń Unii Europejskiej. Probl. Hig. Epidemiol. 2011, 92, 625–628. [Google Scholar]
- Mojska, H.; Gielecińska, I. Trendy zmian zawartości akryloamidu w produktach ziemniaczanych w polsce w latach 2004–2016. Żywność Nauka Technologia Jakość 2018, 25, 93–107. [Google Scholar] [CrossRef]
- Sapota, A.; Skrzypińska-Gawrysiak, M. Akrylamid. Dokumentacja proponowanych dopuszczalnych wielkości narażenia zawodowego. Podstawy Metody Oceny Środowiska Pracy 2014, 2, 5–71. [Google Scholar] [CrossRef] [Green Version]
- Jakubowski, T. Impact of UV-C irradiation of potato seed tubers on the defects in potato plant crops. Agric. Eng. 2019, 23, 71–77. [Google Scholar] [CrossRef] [Green Version]
- Jakubowski, T. Use of UV-C radiation for reducing storage losses of potato tubers. Bangladesh J. Bot. 2018, 47, 533–537. [Google Scholar] [CrossRef] [Green Version]
- Surma, M.; Sadowska-Rociek, M.; Cieślik, E.; Sznajder-Katarzyńska, K. Optimization of QuEChERS sample preparation method for acrylamide level determination in coffee and coffee substitutes. Microchem. J. 2017, 131, 98–102. [Google Scholar] [CrossRef]
- Marconi, O.; Bravi, E.; Peretti, G.; Martini, R.; Montanari, L.; Fantozzi, P. Acrylamide risk in food products: The shortbread case study. Anal. Methods 2010, 2, 1686–1691. [Google Scholar] [CrossRef]
- Al-juhaimi, F.; Ghafoor, K.; Özcan, M.M.; Jahurul, M.H.A.; Babiker, E.E.; Jinap, S.; Sahena, F.; Sharifudin, M.S.; Zaidul, I.S.M. Effect of various food processing and handling methodson preservation of natural antioxidants in fruits and vegetables. J. Food Sci. Technol. Mysore 2018, 55. [Google Scholar] [CrossRef]
- Keutgen, A.J.; Pobereżny, J.; Wszelaczyńska, E.; Murawska, B.; Spychaj-Fabisiak, E. Wpływ przechowywania na procesy ciemnienia bulw ziemniaka (Solanum tuberosum L.) i ich właściwości prozdrowotne. Inżynieria Aparatura Chemiczna 2014, 53, 86–88. [Google Scholar]
- Reddivari, L.; Vanamala, J.; Chintharlapalli, S.; Safe, S.H.; Miller, J.C. Anthocyanin fraction from potato extracts is cytotoxic to prostate cancer cells through activation of caspase-dependent and caspase-independent pathways. Carcinogenesis 2007, 28, 2227–2235. [Google Scholar] [CrossRef] [Green Version]
- Jakubowski, T.; Królczyk, J.B. Method for the reduction of natural losses of potato tubers during their long-term storage. Sustainability 2020, 12, 1048. [Google Scholar] [CrossRef] [Green Version]
No. | Recommendations Represent Mitigation Measures* or not for Reducing Acrylamide Content in Fried Food Products Made of Potato Tubers | Literature Containing the Results of Research That Was the Source for Making Recommendations |
---|---|---|
1. | Choice of suitable variety | Tajner-Czopek, Rytel, Nemś 2012 [7]; Belvoirpark Zürich, Kantonales Labor Zürich, Januar 2003 [8] |
2. | Choice of appropriate storage and transport conditions | Belvoirpark Zürich, Kantonales Labor Zürich, Januar 2003 [8]; Food Drink Europe 2011 [9] |
3. | Suppression of tuber sprouting | Food Drink Europe 2011 [9] |
4. | Monitoring levels of reducing sugars in the period of harvest and storage | Belvoirpark Zürich, Kantonales Labor Zürich, Januar 2003 [8]; Food Drink Europe 2011 [9] |
5. | Discarding immature tubers (separation depending on their density) | Food Drink Europe 2011 [9] |
6. | Removal of slivers just after cutting | Somsen, Capelle, Tramper 2004 [10]; Food Drink Europe 2011 [9] |
7. | Blanching and soaking in pure water and/or water with additives of semi-products (strips) depending on the quality traits of the raw material | Gertchen 2015 [11], Al-Asmar 2018 [12], Morales Capuano, Fogliano 2008 [13]; Mestdagh 2008 [14]; Bund für Lebensmittelrecht und Lebensmittelkunde e. V. AiF 209 ZBG. 2008 [15]; Belvoirpark Zürich, Kantonales Labor Zürich, Januar 2003 [8]; Kita 2006 [16] |
8. | Preventing enzymatic browning | Food Drink Europe 2011 [9] |
9. | Avoiding reducing sugars as browning agents | Higley i in. 2012 [17]; Food Drink Europe 2011 [9] |
10. | Keeping appropriate temperature of frying or/and baking | Tajner-Czopek i in. 2012 [18]; Sanny i in. 2013 [19]; Amrein 2006 [20]; Bund für Lebensmittelrecht und Lebensmittelkunde e. V. AiF 209 ZBG. 2008 [15]; Kita 2006 [16]; Belvoirpark Zürich, Kantonales Labor Zürich, Januar 2003 [8]; Food Drink Europe 2011 [9] |
11. | Heat treatment until golden-yellow color | Matthäus, Haase 2014 [21]; Food Drink Europe 2011 [9] |
12. | Avoiding over-frying/over-baking, turning over the oven-baked products every 10 minutes or halfway through the total baking time | Amrein 2006 [20]; Bund für Lebensmittelrecht und Lebensmittelkunde e. V. AiF 209 ZBG. 2008 [15]; Belvoirpark Zürich, Kantonales Labor Zürich, Januar 2003 [8]; Food Drink Europe 2011 [9] |
13. | Ratio of product surface area to volume | Gökmen V. Palazoglu T.K. 2009 [22]; Food Drink Europe 2011 [9] |
Factors | F-Value | p-Value |
---|---|---|
UV-C radiation {1} | 90.20 | 0.00 |
Immersion of intermediates {2} | 720.40 | 0.00 |
{1} × {2} | 161.75 | 0.00 |
UV-C Treatment | AA Content µg·kg−1s.m. | Homogenous Groups | ||
---|---|---|---|---|
1 | 2 | 3 | ||
0 | 4555.59 | **** | ||
3 | 5192.27 | **** | ||
4 | 5608.19 | **** | ||
1 | 5630.78 | **** | ||
2 | 5649.73 | **** |
UV-C Irradiation | Semi-Products Soaking | Acrylamide Kontent µg·kg−1s.m. | Homogenous Groups | |||||||
---|---|---|---|---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | |||
2 | 1 | 4234.23 | **** | |||||||
0 | 1 | 4453.46 | **** | |||||||
0 | 0 | 4657.74 | **** | |||||||
1 | 1 | 4742.76 | **** | **** | ||||||
4 | 1 | 4873.74 | **** | **** | ||||||
3 | 0 | 5030.82 | **** | |||||||
3 | 1 | 5353.72 | **** | |||||||
4 | 0 | 6342.64 | **** | |||||||
1 | 0 | 6518.81 | **** | |||||||
2 | 0 | 7065.24 | **** |
© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
Share and Cite
Sobol, Z.; Jakubowski, T.; Surma, M. Effect of Potato Tuber Exposure to UV-C Radiation and Semi-Product Soaking in Water on Acrylamide Content in French Fries Dry Matter. Sustainability 2020, 12, 3426. https://doi.org/10.3390/su12083426
Sobol Z, Jakubowski T, Surma M. Effect of Potato Tuber Exposure to UV-C Radiation and Semi-Product Soaking in Water on Acrylamide Content in French Fries Dry Matter. Sustainability. 2020; 12(8):3426. https://doi.org/10.3390/su12083426
Chicago/Turabian StyleSobol, Zygmunt, Tomasz Jakubowski, and Magdalena Surma. 2020. "Effect of Potato Tuber Exposure to UV-C Radiation and Semi-Product Soaking in Water on Acrylamide Content in French Fries Dry Matter" Sustainability 12, no. 8: 3426. https://doi.org/10.3390/su12083426