Abstract
Consumers like fried snacks, and taste, color, and texture are key aspects in their preference. However, during frying of foods some toxic compounds, such as furan and acrylamide, are produced. The objective of this work was to mitigate furan and acrylamide formation in potato chips, without affecting their main quality attributes, by using vacuum frying. To accomplish this purpose, potato slices were fried at atmospheric (P abs 29.92 inHg) and vacuum conditions (P abs 3.00 inHg), using equivalent thermal driving forces (T water boiling point − T oil = 50, 60, or 70 °C). Furan and acrylamide concentration, oil content, and texture of both atmospheric and vacuum-fried samples were determined. Vacuum-fried potato chips showed reductions of about 81, 58, and 28% of furan, acrylamide, and oil content, respectively, when compared to their atmospheric counterparts. Additionally, the texture was not affected (p > 0.05) by changes in the pressure during frying. Results clearly showed that vacuum frying is an effective technology for furan and acrylamide mitigation in potato chips, since it reduces the content of both contaminants and preserves the quality attributes of fried snacks.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
A.O.A.C. (1995). Official methods of analysis (16th ed.). Washington, DC: Association of Official Analytical Chemists.
Anese, M., & Suman, M. (2013). Mitigation strategies of furan and 5-hydroxymethylfurfural in food. Food Research International, 51(1), 257–264. doi:10.1016/j.foodres.2012.12.024.
Ciesarova. (2006). Impact of L-asparaginase on acrylamide content in potato products. [article]. Journal of Food and Nutrition Research, 45(4), 141–146.
Da Silva, P. F., & Moreira, R. G. (2008). Vacuum frying of high-quality fruit and vegetable-based snacks. LWT-Food Science and Technology, 41(10), 1758–1767. doi:10.1016/j.lwt.2008.01.016.
Diamante, L. M., Savage, G. P., Vanhanen, L., & Ihns, R. (2012). Vacuum-frying of apricot slices: Effects of frying temperature, time and maltodextrin levels on the moisture, color and texture properties. Journal of Food Processing and Preservation, 36(4), 320–328. doi:10.1111/j.1745-4549. 2011.00598.x.
Dueik, V., & Bouchon, P. (2011a). Development of healthy low-fat snacks: Understanding the mechanisms of quality changes during atmospheric and vacuum frying. Food Reviews International, 27(4), 408–432. doi:10.1080/87559129.2011.563638.
Dueik, V., & Bouchon, P. (2011b). Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends. Journal of Food Science, 76(2), E188–E195. doi:10.1111/j.1750-3841.2010.01976.x.
Dueik, V., Robert, P., & Bouchon, P. (2010). Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps. Food Chemistry, 119(3), 1143–1149. doi:10.1016/j.foodchem.2009.08.027.
EFSA. (2010). Update of results on the monitoring of furan levels in food. EFSA Journal, 8(7), 18. doi:10.2903/j.efsa.2010.1702.
EFSA. (2012). Update on acrylamide levels in food from monitoring years 2007 to 2010. EFSA Journal, 10(10), 2938–2976. doi:10.2903/j.efsa.2012.2938.
Elmore, J. S., Koutsidis, G., Dodson, A. T., Mottram, D. S., & Wedzicha, B. L. (2005). Measurement of acrylamide and its precursors in potato, wheat, and rye model systems. Journal of Agricultural and Food Chemistry, 53(4), 1286–1293. doi:10.1021/jf048557b.
FDA. (2004, Originally posted May 7, 2004; updated June 2, 2005 and October 27, 2006). Determination of furan in foods, from http://www.fda.gov/Food/FoodSafety/FoodContaminantsAdulteration/ChemicalContaminants/Furan/ucm078400.htm
FDA. (2012). Survey data on acrylamide in food: Total diet study results, last updated 2006.from http://www.fda.gov/Food/FoodSafety/FoodContaminantsAdulteration/ChemicalContaminants/Acrylamide/ucm053566.htm#table4c
Garayo, J., & Moreira, R. (2002). Vacuum frying of potato chips. Journal of Food Engineering, 55(2), 181–191. doi:10.1016/S0260-8774(02)00062-6.
Granda, C., Moreira, R., & Tichy, S. (2004). Reduction of acrylamide formation in potato chips by low-temperature vacuum frying. Journal of Food Science, 69, E405–E411.
Halford, N. G., Curtis, T. Y., Muttucumaru, N., Postles, J., Elmore, J. S., & Mottram, D. S. (2012). The acrylamide problem: A plant and agronomic science issue. Journal of Experimental Botany, 63(8), 2841–2851.
Hasnip, S., Crews, C., & Castle, L. (2006). Some factors affecting the formation of furan in heated foods. Food Additives and Contaminants, 23(3), 219–227. doi:10.1080/02652030500539766.
IARC. (1994). Monographs on the evaluation of carcinogenic risks to humans. 60, 389–433. Retrieved from http://monographs.iarc.fr/ENG/Monographs/vol60/mono60.pdf
IARC. (1995). Dry cleaning, some chlorinated solvents and other industrial chemicals. Monographs on the evaluation of carcinogenic risks to humans. In I. A. f. R. o. Cancer (Ed.), (pp. 394–407). Lyon, France.
Mariotti, S., Pedreschi, F., Carrasco, J. A., & Granby, K. (2011). Patented techniques for acrylamide mitigation in high-temperature processed foods. Recent Patents on Food, Nutrition & Agriculture, 3(3), 158–171.
Mariotti, M., Granby, K., Fromberg, A., Risum, J., Agosin, E., & Pedreschi, F. (2012). Furan occurrence in starchy food model systems processed at high temperatures: Effect of ascorbic acid and heating conditions. Journal of Agricultural and Food Chemistry, 60(40), 10162–10169. doi:10.1021/jf3022699.
Mariotti, M., Granby, K., Rozowski, J., & Pedreschi, F. (2013). Furan: A critical heat induced dietary contaminant. Food & Function, 4(7), 1001–1015. doi:10.1039/c3fo30375f.
Mariotti, M., Cortés, P., Fromberg, A., Bysted, A., Pedreschi, F., & Granby, K. (2015). Heat toxicant contaminant mitigation in potato chips. LWT-Food Science and Technology, 60(2, Part 1), 860–866. doi:10.1016/j.lwt.2014.09.023.
Mariscal, M., & Bouchon, P. (2008). Comparison between atmospheric and vacuum frying of apple slices. Food Chemistry, 107(4), 1561–1569.
Mottram, D. S., Wedzicha, B. L., & Dodson, A. T. (2002). Food chemistry: Acrylamide is formed in the Maillard reaction. Nature, 419(6906), 448–449. doi:10.1038/419448a.
Pedreschi, F., & Moyano, P. (2005). Effect of pre-drying on texture and oil uptake of potato chips. LWT-Food Sc Tech, 38, 599–604.
Pedreschi, F., Mariotti, M., & Cortés, P. (2016). Fried and dehydrated potato products. In J. Singh & K. Loovedeep (Eds.), Advances in potato chemistry and technology second edn. P^pp (pp. 459–474). London: Elsevier.
Shyu, S. L., Hau, L. B., & Hwang, L. S. (1998). Effect of vacuum frying on the oxidative stability of oils. Journal of the American Oil Chemists Society, 75(10), 1393–1398. doi:10.1007/s11746-998-0188-3.
Van Boekel, M., Fogliano, V., Pellegrini, N., Stanton, C., Scholz, G., Lalljie, S., et al. (2010). A review on the beneficial aspects of food processing. Molecular Nutrition & Food Research, 54(9), 1215–1247. doi:10.1002/mnfr.200900608.
Vincent, J. F. (1998). The quantification of crispness. Journal of the Science of Food and Agriculture., 78(2), 162–168.
Vranova, J., & Ciesarova, Z. (2009). Furan in food - a review. Czech Journal of Food Sciences, 27(1), 1–10.
Yang, J. H., Park, H. Y., Kim, Y. S., Choi, I. W., Kim, S. S., & Choi, H. D. (2012). Quality characteristics of vacuum-fried snacks prepared from various sweet potato cultivars. Food Science and Biotechnology, 21(2), 525–530. doi:10.1007/s10068-012-0067-4 Arreglar al final.
Acknowledgments
The authors appreciate the financial support of FONDECYT project 1110510 and FONDEF project D10I1109.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Mariotti-Celis, M.S., Cortés, P., Dueik, V. et al. Application of Vacuum Frying as a Furan and Acrylamide Mitigation Technology in Potato Chips. Food Bioprocess Technol 10, 2092–2099 (2017). https://doi.org/10.1007/s11947-017-1981-5
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-017-1981-5