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...

ver descrição completa

Detalhes bibliográficos
Autores: Bachir, Nivine, Haddarah, Amira, Sepulcre Sánchez, Francesc|||0000-0002-1425-8323, Pujolà Cunill, Montserrat|||0000-0002-4581-7220
Formato: artículo
Fecha de publicación:2023
País:España
Recursos:Universitat Politècnica de Catalunya (UPC)
Repositorio:UPCommons. Portal del coneixement obert de la UPC
Idioma:inglés
OAI Identifier:oai:upcommons.upc.edu:2117/390930
Acesso em linha:https://hdl.handle.net/2117/390930
https://dx.doi.org/10.1016/j.foodchem.2022.135235
Access Level:acceso abierto
Palavra-chave: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
id ES_912de9f4c3f22fd68e448aa3fd596c4a
oai_identifier_str oai:upcommons.upc.edu:2117/390930
network_acronym_str ES
network_name_str España
repository_id_str
spelling Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato modelsBachir, NivineHaddarah, AmiraSepulcre Sánchez, Francesc|||0000-0002-1425-8323Pujolà Cunill, Montserrat|||0000-0002-4581-7220Food--Sodium contentSodium alginateAcrylamideFood--toxicityAmino acidsPotatoesAcrylamideGC-FIDPotato modelPrecursorsSodium alginateAliments--ToxicologiaAminoàcidsPatatesÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàriesThis 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).Peer ReviewedElsevier20232023-05-1520232023-07-14journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/2117/390930https://dx.doi.org/10.1016/j.foodchem.2022.135235reponame:UPCommons. Portal del coneixement obert de la UPCinstname:Universitat Politècnica de Catalunya (UPC)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2info:eu-repo/semantics/openAccessoai:upcommons.upc.edu:2117/3909302026-05-27T15:37:01Z
dc.title.none.fl_str_mv Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models
title Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models
spellingShingle Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models
Bachir, Nivine
Food--Sodium content
Sodium alginate
Acrylamide
Food--toxicity
Amino acids
Potatoes
Acrylamide
GC-FID
Potato model
Precursors
Sodium alginate
Aliments--Toxicologia
Aminoàcids
Patates
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries
title_short Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models
title_full Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models
title_fullStr Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models
title_full_unstemmed Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models
title_sort Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models
dc.creator.none.fl_str_mv Bachir, Nivine
Haddarah, Amira
Sepulcre Sánchez, Francesc|||0000-0002-1425-8323
Pujolà Cunill, Montserrat|||0000-0002-4581-7220
author Bachir, Nivine
author_facet Bachir, Nivine
Haddarah, Amira
Sepulcre Sánchez, Francesc|||0000-0002-1425-8323
Pujolà Cunill, Montserrat|||0000-0002-4581-7220
author_role author
author2 Haddarah, Amira
Sepulcre Sánchez, Francesc|||0000-0002-1425-8323
Pujolà Cunill, Montserrat|||0000-0002-4581-7220
author2_role author
author
author
dc.subject.none.fl_str_mv Food--Sodium content
Sodium alginate
Acrylamide
Food--toxicity
Amino acids
Potatoes
Acrylamide
GC-FID
Potato model
Precursors
Sodium alginate
Aliments--Toxicologia
Aminoàcids
Patates
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries
topic Food--Sodium content
Sodium alginate
Acrylamide
Food--toxicity
Amino acids
Potatoes
Acrylamide
GC-FID
Potato model
Precursors
Sodium alginate
Aliments--Toxicologia
Aminoàcids
Patates
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries
description 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).
publishDate 2023
dc.date.none.fl_str_mv 2023
2023-05-15
2023
2023-07-14
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/2117/390930
https://dx.doi.org/10.1016/j.foodchem.2022.135235
url https://hdl.handle.net/2117/390930
https://dx.doi.org/10.1016/j.foodchem.2022.135235
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:UPCommons. Portal del coneixement obert de la UPC
instname:Universitat Politècnica de Catalunya (UPC)
instname_str Universitat Politècnica de Catalunya (UPC)
reponame_str UPCommons. Portal del coneixement obert de la UPC
collection UPCommons. Portal del coneixement obert de la UPC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869413369373523968
score 15,301603

Registos relacionados