Multivariate assessment of acrylamide formation and processing variables in fast-food french fries under real-world frying conditions

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-09-19 DOI:10.1016/j.jfca.2025.108347

Nur Hidayah Jamaludin , Ahmad Faizal Abdul Razis , Nuzul Noorahya Jambari , Lay Ching Chai , Lijun You , Muhamad Shirwan Abdullah Sani , Naziruddin Mat Ariffin , Khuzma Din , Maimunah Sanny

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引用次数: 0

Abstract

Acrylamide, a probable human carcinogen formed via the Maillard reaction, remains a key food safety concern in carbohydrate-rich fried foods such as French fries. This study investigates acrylamide formation under real-world frying conditions, integrating precursor composition and operational practices through a multivariate approach. A total of 48 samples (frozen par-fried potato strips and freshly fried French fries) were collected from four major fast-food chains in Malaysia. Acrylamide concentrations were quantified in both frozen par-fried strips and freshly fried fries using LC-MS/MS. In addition, precursor sugars (glucose, fructose, sucrose) and moisture content were analysed only in the frozen par-fried strips using HPLC. On-site frying conditions, including frying time, temperature, and oil usage, were recorded to capture operational variability. Significant differences in acrylamide concentrations were observed among chains (159–609 µg/kg; p < 0.05), and these variations, despite adherence to SOPs, were largely attributable to operational inconsistencies and human factors. Multivariate analyses (XLSTAT) revealed sucrose, frying time, moisture, and fructose as dominant contributors to acrylamide variability, collectively explaining 69.5 % of the total variance. Principal Component Analysis (PCA) demonstrated strong positive associations between acrylamide, sucrose, and fructose, while glucose exhibited an inverse trend. Agglomerative Hierarchical Clustering (AHC) further differentiated chains based on frying and compositional profiles. This study provides the first integrated assessment of precursor composition and operational practices in Malaysian fast-food settings using multivariate modelling. The findings support targeted mitigation strategies through both raw material management and process optimisation to reduce acrylamide risks in commercial French fries.

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真实油炸条件下快餐薯条中丙烯酰胺形成和加工变量的多变量评估

丙烯酰胺是一种可能通过美拉德反应形成的人类致癌物，在富含碳水化合物的油炸食品（如炸薯条）中仍然是一个关键的食品安全问题。本研究通过多元方法整合前驱体成分和操作实践，研究了丙烯酰胺在真实油炸条件下的形成。从马来西亚的四家主要快餐连锁店共收集了48份样品（冷冻半油炸土豆条和新鲜油炸薯条）。采用液相色谱-质谱联用技术对冷冻油炸条和新鲜油炸薯条中丙烯酰胺的含量进行定量分析。此外，用高效液相色谱法分析了冷冻油炸条中前体糖（葡萄糖、果糖、蔗糖）和水分含量。现场煎炸条件，包括煎炸时间、温度和油用量，都被记录下来，以捕捉操作变化。不同链间丙烯酰胺浓度存在显著差异（159-609 µg/kg; p <； 0.05），尽管遵守了标准操作规程，但这些差异在很大程度上可归因于操作不一致和人为因素。多变量分析（XLSTAT）显示，蔗糖、油炸时间、水分和果糖是丙烯酰胺变异的主要因素，它们共同解释了总变异的69.5% %。主成分分析（PCA）表明丙烯酰胺、蔗糖和果糖之间存在强烈的正相关关系，而葡萄糖则呈现相反的趋势。聚类分层聚类（AHC）进一步区分了基于油炸和成分特征的链。本研究提供了第一个综合评估前体成分和操作实践在马来西亚快餐设置使用多元模型。研究结果支持通过原材料管理和工艺优化来降低商业炸薯条中丙烯酰胺风险的有针对性的缓解策略。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.