Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models
This study unveiled the effect of the suspected precursors of acrylamide (asparagine, glutamine) combined/ separated with different formulations of glucose, fructose, and sucrose. To better understand the interaction between acrylamide precursors, cooking technique (deep vs air frying), and temperat...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2023 |
| País: | España |
| Institución: | Universitat Politècnica de Catalunya (UPC) |
| Repositorio: | UPCommons. Portal del coneixement obert de la UPC |
| Idioma: | inglés |
| OAI Identifier: | oai:upcommons.upc.edu:2117/390930 |
| Acceso en línea: | https://hdl.handle.net/2117/390930 https://dx.doi.org/10.1016/j.foodchem.2022.135235 |
| Access Level: | acceso abierto |
| Palabra clave: | Food--Sodium content Sodium alginate Acrylamide Food--toxicity Amino acids Potatoes GC-FID Potato model Precursors Aliments--Toxicologia Aminoàcids Patates Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries |
| Sumario: | This study unveiled the effect of the suspected precursors of acrylamide (asparagine, glutamine) combined/ separated with different formulations of glucose, fructose, and sucrose. To better understand the interaction between acrylamide precursors, cooking technique (deep vs air frying), and temperature (170 ¿C vs 190 ¿C), seven potato models from starch, sugars, amino acids, water and hydrocolloids (alginate and agar) were formulated. In line with previous findings, the present results showed that asparagine, glucose and fructose played an important role in acrylamide formation in these synthetic potato models. Furthermore, glutamine and sodium alginate might have an inhibitory effect on acrylamide formation. A significant impact of frying tech- nique was also revealed. On the other hand, GC-FID analysis detected acrylamide in only these three models, (glucose-fructose, sucrose and asparagine-glucose/fructose/sucrose models > LOD 333.33 µg.kg 1). |
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