Characteristics of French Fries and Potato Chips in Aspect of Acrylamide Content—Methods of Reducing the Toxic Compound Content in Ready Potato Snacks

Garlic Extract Increased Acrylamide Formation in French Fries Obtained by Different Cooking Methods

Fried potato products are the largest dietary source of acrylamide, a potential carcinogen formed at high temperatures. Previous studies suggested that garlic powder could decrease the development of acrylamide; however, there has not been much focus on the effect of garlic extract. The aim of this study was to investigate the effect of garlic extract exposure on the development of acrylamide in French fries in popular home cooking techniques such as pan-frying, air-frying, and oven-frying. Initially, the antioxidative profile, total phenolic content, and chlorogenic acid content of garlic were analyzed. Subsequently, potatoes were treated with garlic extract and fried using pan-frying, air-frying, and oven-frying techniques. Acrylamide levels were then quantified through HPLC and compared to control groups. The findings showed that garlic exposure increased the acrylamide formation in French fries obtained with air-frying (311.95 ± 0.5 μg/kg) and with oven-frying (270.32 ± 23.4 μg/kg) (p < 0.005 *). This study offers new insights into varying acrylamide formation levels in domestic practices. Unlike previous studies, this study is the first to question the effect of aqueous garlic extract exposure. Further research is required to comprehend the interaction between garlic exposure and acrylamide formation in household settings.

Assessment of the Content of Glycoalkaloids in Potato Snacks Made from Colored Potatoes, Resulting from the Action of Organic Acids and Thermal Processing

Glycoalkaloids (TGAs, total glycoalkaloids), toxic secondary metabolites, are found in potatoes (110-335 mg·kg-1 DW), mainly in the peel. Colorful, unpeeled potatoes are an innovative raw material for the production of snacks which are poorly tested in terms of their glycoalkaloid content. Third-generation snacks and French fries made from red-fleshed Mulberry Beauty (MB) and purple-fleshed Double Fun (DF) potatoes were produced with the use of 1% solutions of ascorbic, citric, lactic, malic, and tartaric acids to stabilize the structure of anthocyanins in the raw material and maintain their color in obtained products. The influence of the type of acid and thermal processes, like frying, microwaving, and baking, on the content of glycoalkaloids in ready-made products was examined. Only 0.45-1.26 mg·100 g-1 of TGA was found in pellet snacks and 1.32-1.71 mg·100 g-1 in French fries. Soaking blanched potatoes in organic acid solution reduced the α-chaconine content by 91-97% in snacks and by 57-93% in French fries in relation to the raw material to the greatest extent after the use of malic acid and the DF variety. The effect of lactic and citric acid was also beneficial, especially in the production of baked French fries from MB potatoes.

Acrylamide in potato chips in Iran, health risk assessment and mitigation

This study aimed to determine the acrylamide content in potato chips sold in Kermanshah, Iran and assess the potential health concerns associated with acrylamide exposure. HPLC-DAD was used to analyse 120 samples across 40 brands. The possible non-carcinogenic risk index for adults was below 1 for all 40 brands (100%), but for children it was only below 1 for 9 brands (22.5%) and above 1 for 31 brands (77.5%). Regarding the possible carcinogenic risk index, for adults only 1 out of 40 brands rated > 10-4, whereas for children all brands rated > 10-4. This shows that children's exposure to acrylamide through potato chips consumption in Kermanshah can be considered a risk on cancer and exposure of adults requires attention and monitoring. The best way to reduce acrylamide in potato chips and associated health risks is to improve the production process, especially temperature and time.

Impact of the Temperature Reconditioning of Cold-Stored Potatoes on the Color of Potato Chips and French Fries

The effect of temperature reconditioning on cold-stored potato tubers was investigated for three popularly consumed potato varieties (Shangi, Unica, and Dutch robjin) grown in Kenya. The potatoes were stored at 4 °C for 30 days, followed by removal and storage at 22 ± 3 °C for 9 days during which changes in sugar concentration were evaluated every two days. In parallel, potato chips and French fries were processed, and their colors were determined. The results showed that sugar content decreased significantly with increasing reconditioning time. The relative decrease in fructose content was the highest (p < 0.05) in Dutch robjin (57.49%), followed by Shangi (49.22%) and Unica (38.18%). Glucose content decreased by 54.1% in Dutch robjin, 49.5% in Shangi, and 50.8% in Unica. The lightness (L*) of French fries and chips increased significantly (p < 0.05) with reconditioning time while the redness (a*) values decreased significantly (p < 0.05) across all varieties. The correlation between lightness and the total reducing sugar content of the potatoes was r < -0.93, indicating a strong negative correlation for both products. The coefficient of determination showed that the glucose content of the tubers accounted for 80.5-97.6% of the lightness of French fries and 88.4-94.2% for potato chips. The critical glucose content range for acceptable products in French fries and chips based on the color (L* and a*) values was 12-22 mg/100g and 8-14 mg/100g, respectively, for the varieties in this study.

Formulation and Processing Strategies to Reduce Acrylamide in Thermally Processed Cereal-Based Foods

Acrylamide, a thermal process contaminant, is generated in carbohydrate-rich foods processed at high temperatures (above 120 °C). Since acrylamide indicates a human health concern, the acrylamide contents of various foods and the dietary exposure of the population to acrylamide are very well investigated. Commonly consumed foods in the daily diet of individuals such as bakery products, potato products and coffee are major dietary sources of acrylamide. In recent years, dietary exposure levels of the population and mitigation measures for reducing acrylamide in different food products have gained importance to decrease the public's exposure to acrylamide. Since the complete elimination of acrylamide in foods is not possible, various mitigation measures to reduce acrylamide to levels as low as reasonably achievable have been developed and applied in the food industry. Mitigation strategies should be applied according to the different product categories during agricultural production, formulation, processing and final consumer preparation stages. The aim of this review is to evaluate formulation and processing strategies to reduce acrylamide in various cereal-based food products and to discuss the applicability of mitigation measures in the food industry by taking into consideration the organoleptic properties, nutritional value, cost and regulations in the light of current knowledge.

Content and Stability of Hydroxycinnamic Acids during the Production of French Fries Obtained from Potatoes of Varieties with Light-Yellow, Red and Purple Flesh

Potatoes with different flesh colours contain health-promoting compounds, i.e., hydroxycinnamic acids, which vary in content and stability during thermal processing. The aim of this study was to determine the effect of the technological stages of the production of French fries obtained from potatoes with different flesh colours on the content of selected hydroxycinnamic acids, as well as the stability of these acids, their percentage in sum of acids, total phenolic content and antioxidant activity (ABTS, DPPH) in semi-products and ready-to-eat products. During the production of French fries, samples of unpeeled, peeled, cut, blanched, pre-dried and fried potatoes were collected. After peeling, coloured potatoes, especially purple ones, had more hydroxycinnamic (5-CQA, 4-CQA, 3-CQA and CA) acids remaining in the flesh than in the flesh of the light-yellow variety. The greatest losses of the determined hydroxycinnamic acids, regardless of the given potato's variety, were caused by the stage of pre-drying (about 91%) and frying (about 97%). The French fries obtained from the potatoes with coloured flesh, especially those with purple flesh, had the highest amount of stable 5-CQA and 4-CQA acids as well as 3-CQA acid, already absent in light-yellow French fries. The least stable acid was CA acid, which was not found in any of the ready snacks.

The Effect of Thermal Treatment on Selected Properties and Content of Biologically Active Compounds in Potato Crisps

The aim of this study was to determine the effect of blanching and frying on selected properties of potato crisps of yellow- and purple-fleshed cultivars. The material used was yellow flesh cv. Ismena and purple flesh cv. Provita. Potato slices were blanched (1–5 min at 80–90 °C) and then fried (155–175 °C). The control sample was comprised of crisps that were not blanched. The fat content and color parameters were determined in crisps, while in defatted samples, the following were determined: the content of total polyphenols; antioxidant capacity, measured by the ability to scavenge the ABTS•+ radical cations (TEAC ABTS) and by the FRAP method; and the level of fluorescent intermediary compounds (FICs) and browning index (BI), as indicators of the progress of the Maillard reaction. The content of kynurenic acid (KYNA) was examined in the raw material, in slices, in the water after blanching and in the crisps. Blanching affected the fat absorption, with time being more critical than temperature. The color of crisps from yellow flesh potatoes after blanching lightened, while the color in the purple samples darkened. The content of total polyphenols was higher in purple crisps. Increasing the temperature and shortening the time of blanching increased the polyphenol content and the antioxidant capacity. Blanching decreased the level of FICs, while frying increased FICs. Higher BI values characterized the crisps from cv. Provita. Blanching reduced BI values by 50%, while frying at highest temperature increased these values. The content of KYNA in purple potatoes was almost three times higher than in yellow ones. Blanching and frying decreased the KYNA content in potatoes and fried crisps.