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Open AccessArticle

Hydrocolloid-Based Coatings are Effective at Reducing Acrylamide and Oil Content of French Fries

1
Department of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, Italy
2
Analysis, Poison control and Calibration Center (APCC), An-Najah National University, P.O. Box 7, Nablus, Palestine
*
Author to whom correspondence should be addressed.
Coatings 2018, 8(4), 147; https://doi.org/10.3390/coatings8040147
Received: 6 March 2018 / Revised: 16 April 2018 / Accepted: 16 April 2018 / Published: 18 April 2018
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Abstract

French fries are popular products worldwide. However, this product is a sufferable source of high acrylamide due to high temperature and low moisture. The main objective of this study was to evaluate the effect of grass pea flour (GPF), transglutaminase (TGase)-treated (GPF + TGase), chitosan (CH), and pectin (PEC) hydrocolloid coating solutions on the formation of acrylamide, water retention as well as on oil content. In addition, the Daily Intake (DI) and Margin of Exposure (MOE) were calculated to estimate variations in risk assessment by applying coating solutions before frying. Our results showed that the highest acrylamide content was detected in the control sample, reaching a value of 2089 µg kg−1. Hydrocolloid coating solutions were demonstrated to be an effective way to reduce acrylamide formation, with the percentage of acrylamide reduction equal to 48% for PEC, >38% for CH, ≥37% for GPF + TGase, and >31% for GPF, respectively. We hypothesized that the coatings were able to increase the water retention and, thus reduce the Maillard reaction, which is responsible for acrylamide formation. In fact, the MOE value for coated French fries was increase, resulting in being closer to the safety level to avoid carcinogenic risk. Moreover, our coatings were effective in reducing oil uptake. View Full-Text
Keywords: French fries; acrylamide; hydrocolloid coating; transglutaminase; margin of exposure French fries; acrylamide; hydrocolloid coating; transglutaminase; margin of exposure
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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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.

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