|
1
|
Aykas DP, Urtubia A, Wong K, Ren L, López-Lira C, Rodriguez-Saona LE. Screening of Acrylamide of Par-Fried Frozen French Fries Using Portable FT-IR Spectroscopy. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27041161. [PMID: 35208950 PMCID: PMC8879073 DOI: 10.3390/molecules27041161] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/19/2022] [Accepted: 02/05/2022] [Indexed: 11/18/2022]
Abstract
Current assays for acrylamide screening rely heavily on LC-MS/MS or GC-MS, techniques that are not suitable to support point of manufacturing verification because it can take several weeks to receive results from a laboratory. A portable sensor that can detect acrylamide levels in real-time would enable in-house testing to safeguard both the safety of the consumer and the economic security of the agricultural supplier. Our objective was to develop a rapid, accurate, and real-time screening technique to detect the acrylamide content in par-fried frozen French fries based on a portable infrared device. Par-fried French fries (n = 70) were manufactured at times ranging from 1 to 5.5 min at 180 °C to yield a wide range of acrylamide levels. Spectra of samples were collected using a portable FT-IR device operating from 4000 to 700 cm−1. Acrylamide was extracted using QuEChERS and quantified using uHPLC-MS/MS. Predictive algorithms were generated using partial least squares regression (PLSR). Acrylamide levels in French fries ranged from 52.0 to 812.8 µg/kg. The best performance of the prediction algorithms required transformation of the acrylamide levels using a logarithm function with models giving a coefficient of correlation (Rcv) of 0.93 and RPD as 3.8, which means the mid-IR model can be used for process control applications. Our data corroborate the potential of portable infrared devices for acrylamide screening of high-risk foods.
Collapse
Affiliation(s)
- Didem P. Aykas
- Department of Food Engineering, Faculty of Engineering, Adnan Menderes University, Aydin 09100, Turkey;
| | - Alejandra Urtubia
- Department of Food Science and Technology, The Ohio State University, 100 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210, USA; (A.U.); (K.W.); (L.R.); (C.L.-L.)
- Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Av. España 1680, Valparaíso 2390123, Chile
| | - Kevin Wong
- Department of Food Science and Technology, The Ohio State University, 100 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210, USA; (A.U.); (K.W.); (L.R.); (C.L.-L.)
| | - Luju Ren
- Department of Food Science and Technology, The Ohio State University, 100 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210, USA; (A.U.); (K.W.); (L.R.); (C.L.-L.)
| | - Claudia López-Lira
- Department of Food Science and Technology, The Ohio State University, 100 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210, USA; (A.U.); (K.W.); (L.R.); (C.L.-L.)
| | - Luis E. Rodriguez-Saona
- Department of Food Science and Technology, The Ohio State University, 100 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210, USA; (A.U.); (K.W.); (L.R.); (C.L.-L.)
- Correspondence: ; Tel.: +1-614-2923339; Fax: +1-614-2920218
| |
Collapse
|
|
2
|
Xue T, Huang B, Li Y, Li X, Nie J, Zhu X. Enone dyes as visible photoinitiator in radical polymerization: The influence of peripheral N-alkylated (hetero)aromatic amine group. J Photochem Photobiol A Chem 2021. [DOI: 10.1016/j.jphotochem.2021.113449] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|