Effect of Blanching, Ultrasonication and Pulsed Electric Field as Pretreatment on Acrylamide Mitigation and Overall Quality of Jackfruit Chips

IF 2.7 3区农林科学 Q3 ENGINEERING, CHEMICAL

Journal of Food Process Engineering Pub Date : 2025-02-20 DOI:10.1111/jfpe.70055

Karthimol Anilkumar, A. D. Srikanth Tangirala, V. Hema, S. Anandakumar, C. K. Sunil, Ashish Rawson

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引用次数: 0

Abstract

In this study, blanching, ultrasonication, and pulsed electric field were used as pretreatment prior to frying to mitigate acrylamide formation in jackfruit chips. Application of pretreatments effectively reduced acrylamide and its precursor content in chips. Structural modification on product introduced by all three pretreatments resulted in leaching of acrylamide precursors. Comparing all the pretreatment applied ultrasound treatment at 22 kHz (U1) showed effective mitigation of acrylamide along with superior organoleptic and nutritional properties. The lowest reducing sugar content (1.99 g/100 g) and a reduced asparagine content (0.001 mg/g) in U1 limited acrylamide formation. Nutritional, biochemical, physical and sensory properties of the products were analyzed and results reveals application of all three pretreatments at optimized condition as potential tool to produce jackfruit chips with desired quality and limited acrylamide.

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漂烫、超声和脉冲电场预处理对菠萝蜜片丙烯酰胺抑制及整体品质的影响

在本研究中，用焯水、超声波和脉冲电场作为油炸前的预处理，以减少菠萝蜜片中丙烯酰胺的形成。预处理的应用有效降低了芯片中丙烯酰胺及其前体的含量。三种预处理对产品进行了结构改性，导致丙烯酰胺前体浸出。在22 kHz （U1）超声处理下，对所有预处理进行比较，结果表明丙烯酰胺的抑制效果较好，且具有较好的感官和营养特性。最低的还原糖含量（1.99 g/100 g）和降低的天冬酰胺含量（0.001 mg/g）限制了丙烯酰胺的形成。对产品的营养、生化、物理和感官特性进行了分析，结果表明，在优化条件下，这三种预处理方法都有可能生产出质量理想、丙烯酰胺含量有限的菠萝蜜片。

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来源期刊

Journal of Food Process Engineering 工程技术-工程：化工

CiteScore

5.70

自引率

10.00%

发文量

259

审稿时长

2 months

期刊介绍： This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.