Acrylamide Mitigation in French Fries: The Effects of the Surface-to-Volume Ratio of Potato Strips and Timing of In-season Nitrogen Applications

IF 2.6 Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology Pub Date : 2024-08-30 DOI:10.1021/acsfoodscitech.1c0027910.1021/acsfoodscitech.1c00279

Dilumi W. K. Liyanage, Dmytro P. Yevtushenko*, Michele N. Konschuh, Manjula S. Bandara and Zhen-Xiang Lu*,

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Abstract

Acrylamide formed in French fries during high-temperature cooking may pose a risk to human health. Here, we found that increasing the cross section size from 0.8 to 1 cm lowered the acrylamide content in French fries from Russet Burbank, Ranger Russet, and Shepody by 63, 55, and 59%, respectively. A further increase in strip thickness from 1 to 1.2 cm decreased the acrylamide content by 64% in Shepody but not in the other cultivars. In all but one instance, the acrylamide contents correlated more strongly with reducing sugars. We also evaluated the impact of different N fertilization strategies on the accumulation of free asparagine and reducing sugars in fresh tubers and acrylamide formation in French fries from the cultivar Russet Burbank, grown over two seasons in southern Alberta, Canada. Both acrylamide formation and its precursors were significantly more influenced by heat stress and tuber chemical maturity than by different fertilization strategies.

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减少薯条中的丙烯酰胺：马铃薯条的表面积与体积比以及季节性施氮时间的影响

薯条在高温烹饪过程中形成的丙烯酰胺可能会对人体健康造成危害。在这里，我们发现将横截面尺寸从 0.8 厘米增加到 1 厘米可使 Russet Burbank、Ranger Russet 和 Shepody 的薯条中丙烯酰胺含量分别降低 63%、55% 和 59%。将条带厚度从 1 厘米进一步增加到 1.2 厘米后，Shepody 的丙烯酰胺含量降低了 64%，但其他品种的丙烯酰胺含量没有降低。除一种情况外，丙烯酰胺含量与还原糖的相关性更强。我们还评估了不同氮肥施用策略对新鲜块茎中游离天冬酰胺和还原糖积累的影响，以及在加拿大阿尔伯塔省南部种植两季的鲁塞特-伯班克（Russet Burbank）栽培品种薯条中丙烯酰胺形成的影响。丙烯酰胺的形成及其前体受热胁迫和块茎化学成熟度的影响明显大于受不同施肥策略的影响。

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来源期刊

ACS food science & technology

CiteScore

3.30

自引率

0.00%

发文量