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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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.