Efficient inhibition of acrylamide formation in French fries by dipping in lactic acid solution before and after par-frying in a two-step procedure

Abstract

Acrylamide is a carcinogenic, neurotoxic, and genotoxic compound formed from free asparagine and reducing sugars during frying or baking of food products. The potato products French fries and chips are substantial contributors to acrylamide intake. The aim of the present work was to study effects of lactic acid and other α -hydroxy acids on acrylamide formation in French fries. Effective inhibition of acrylamide formation in French fries was obtained by short-time dipping in 0.4% solution of lactic acid before par-frying. It is suggested that the inhibitory effect on acrylamide formation is due to formation of a 6-ring ester-acid amine between the protonated α -hydroxy acid and free asparagine. The highest efficiency was achieved by applying lactic acid solution in a two-step procedure with dipping before and after par-frying. This process can be adopted to industrial conditions by lactic acid dipping after blanching and thereafter by submerging the par-fried French fries in lactic acid solution directly after the fryer. Use of this technology will contribute to lower acrylamide levels and reduced consumer exposure from French fries.