Acrylamide content in French fries prepared in food service establishments

Since the regulation on the acrylamide reduction in foods, the food business operators have implemented mitigation strategies for reduction of acrylamide content in French fries. Thirty food service establishments from ten of the most relevant trademark food restaurants were recruited. Par-fried fro...

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Detalles Bibliográficos
Autores: Mesías, Marta, Delgado-Andrade, Cristina, Holgado, Francisca, Morales, F. J.
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2019
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/186513
Acceso en línea:http://hdl.handle.net/10261/186513
Access Level:acceso abierto
Palabra clave:French fries
Food services
Frying
Colours
Acrylamide
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spelling Acrylamide content in French fries prepared in food service establishmentsMesías, MartaDelgado-Andrade, CristinaHolgado, FranciscaMorales, F. J.French friesFood servicesFryingColoursAcrylamideSince the regulation on the acrylamide reduction in foods, the food business operators have implemented mitigation strategies for reduction of acrylamide content in French fries. Thirty food service establishments from ten of the most relevant trademark food restaurants were recruited. Par-fried frozen potato, fried potato, and frying oil were collected at two different moments of the day (lunch/dinner) for two different days. Acrylamide, reducing sugar content, moisture, colour, and polar compounds were measured. Acrylamide content (<20–1068 μg/kg) and the mean (303 μg/kg) were in line with the EFSA estimations for French fries. 13.5% of the samples reported acrylamide above 500 μg/kg (benchmark level settled for the EU Regulation 2158/2017). Regardless frying conditions applied and operational procedures, the reducing sugar content (<0.2–4.89 g/kg) in the unprocessed potato, the colour parameter a* (−2.56–5.21), and the moisture content (29.26–65.93%) of the French fries correlated significantly to acrylamide. The colour parameter a* is useful to set up chemometric tools to provide rapid and cost-effective control for acrylamide content. Increasing the level of automatization will reduce the acrylamide variability among food service establishments and will minimize the impact of inadequate decisions of the food handler.This research was funded by the Ministry of Economy and Competitiveness under project SAFEFRYING (AGL2015-64234-R).Peer ReviewedElsevierMinisterio de Economía y Competitividad (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2019201920192019info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/186513reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-64234-Rhttps://doi.org/10.1016/j.lwt.2018.10.050Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1865132026-05-22T06:33:51Z
dc.title.none.fl_str_mv Acrylamide content in French fries prepared in food service establishments
title Acrylamide content in French fries prepared in food service establishments
spellingShingle Acrylamide content in French fries prepared in food service establishments
Mesías, Marta
French fries
Food services
Frying
Colours
Acrylamide
title_short Acrylamide content in French fries prepared in food service establishments
title_full Acrylamide content in French fries prepared in food service establishments
title_fullStr Acrylamide content in French fries prepared in food service establishments
title_full_unstemmed Acrylamide content in French fries prepared in food service establishments
title_sort Acrylamide content in French fries prepared in food service establishments
dc.creator.none.fl_str_mv Mesías, Marta
Delgado-Andrade, Cristina
Holgado, Francisca
Morales, F. J.
author Mesías, Marta
author_facet Mesías, Marta
Delgado-Andrade, Cristina
Holgado, Francisca
Morales, F. J.
author_role author
author2 Delgado-Andrade, Cristina
Holgado, Francisca
Morales, F. J.
author2_role author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv French fries
Food services
Frying
Colours
Acrylamide
topic French fries
Food services
Frying
Colours
Acrylamide
description Since the regulation on the acrylamide reduction in foods, the food business operators have implemented mitigation strategies for reduction of acrylamide content in French fries. Thirty food service establishments from ten of the most relevant trademark food restaurants were recruited. Par-fried frozen potato, fried potato, and frying oil were collected at two different moments of the day (lunch/dinner) for two different days. Acrylamide, reducing sugar content, moisture, colour, and polar compounds were measured. Acrylamide content (<20–1068 μg/kg) and the mean (303 μg/kg) were in line with the EFSA estimations for French fries. 13.5% of the samples reported acrylamide above 500 μg/kg (benchmark level settled for the EU Regulation 2158/2017). Regardless frying conditions applied and operational procedures, the reducing sugar content (<0.2–4.89 g/kg) in the unprocessed potato, the colour parameter a* (−2.56–5.21), and the moisture content (29.26–65.93%) of the French fries correlated significantly to acrylamide. The colour parameter a* is useful to set up chemometric tools to provide rapid and cost-effective control for acrylamide content. Increasing the level of automatization will reduce the acrylamide variability among food service establishments and will minimize the impact of inadequate decisions of the food handler.
publishDate 2019
dc.date.none.fl_str_mv 2019
2019
2019
2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/186513
url http://hdl.handle.net/10261/186513
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-64234-R
https://doi.org/10.1016/j.lwt.2018.10.050
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
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