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Santiago-Mora P, Skinner M, Hendricks A, Rimkus T, Meyer B, Gratzek J, Pu S, Woodbury L, Bond L, McDougal O. Pulsed electric field effect on acrylamide reduction and quality attributes of continuous-style Lamoka potato chips. Heliyon 2024; 10:e31790. [PMID: 38873662 PMCID: PMC11170098 DOI: 10.1016/j.heliyon.2024.e31790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2024] [Revised: 05/10/2024] [Accepted: 05/22/2024] [Indexed: 06/15/2024] Open
Abstract
Potato chips are a popular snack, well-liked because of their texture-flavor combination. Potato chips are made by frying slices of potato in vegetable oil to achieve a crispy texture. Frying potato slices initiates the Maillard reaction, resulting in chemical changes that enhance taste, color, and texture, but also undesired acrylamides, which are suspected carcinogens. The application of pulsed electric field (PEF) technology is commonly used in French fry processing operations to prolong cutting blade sharpness and reduce waste, energy consumption, and water usage. Despite these attributes, PEF systems have not yet gained widespread adoption by potato chip producers. In the current study, Lamoka potatoes were PEF-treated prior to continuous frying into potato chips. The effect of specific energy at 0.75 kJ/kg (Low-PEF) and 1.5 kJ/kg (High-PEF) and electric field strength of 1 kV/cm, frequency of 24 kV, and pulse width of 6 μs versus untreated (control) samples was studied, then batches of 250 g of slices were fried at 170 °C or 185 °C for two frying times to obtain potato chips with acrylamide levels below the California Proposition 65 limit (275 ng/g). The Lamoka potato chip product quality metrics that were assessed include moisture, fat, reducing sugars, asparagine, acrylamide, chip color, and texture. PEF treatment of Lamoka potatoes resulted in chips fried in 10 % less time, lower oil content by 8 %, and a decrease of reducing sugars by 19.2 %, asparagine by 42.0 %, and acrylamide by 28.9 %. The PEF fried chips were lighter in color but maintained textural attributes compared to continuous frying cooking. The process of frying potato slices at 170 °C for 150 s with High-PEF yielded potato chips with acrylamide content below the California Proposition 65 limit; which speaks to the health implications for consumers and the quality and safety of these chips.
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Affiliation(s)
- Priscila Santiago-Mora
- Department of Chemistry and Biochemistry, Food and Dairy Innovation Center, Boise State University, 1910 W University Dr, Boise, ID, 83725, USA
| | - Mark Skinner
- Department of Chemistry and Biochemistry, Food and Dairy Innovation Center, Boise State University, 1910 W University Dr, Boise, ID, 83725, USA
| | - Alyssa Hendricks
- Department of Chemistry and Biochemistry, Food and Dairy Innovation Center, Boise State University, 1910 W University Dr, Boise, ID, 83725, USA
| | - Tauras Rimkus
- Department of Chemistry and Biochemistry, Food and Dairy Innovation Center, Boise State University, 1910 W University Dr, Boise, ID, 83725, USA
| | - Brian Meyer
- Food Physics, 8512 W Elisa St, Boise, ID, 83709, USA
| | - Jim Gratzek
- Food Physics, 8512 W Elisa St, Boise, ID, 83709, USA
| | - Shin Pu
- Biomolecular Research Center, Boise State University, 1910 W University Dr, Boise, ID, 83725, USA
| | - Luke Woodbury
- Biomolecular Research Center, Boise State University, 1910 W University Dr, Boise, ID, 83725, USA
| | - Laura Bond
- Biomolecular Research Center, Boise State University, 1910 W University Dr, Boise, ID, 83725, USA
| | - Owen McDougal
- Department of Chemistry and Biochemistry, Food and Dairy Innovation Center, Boise State University, 1910 W University Dr, Boise, ID, 83725, USA
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Zou H, Wang H, Li J. Framed or Unframed? An empirical study of the impact of food brand logo frame on consumers' food preferences. Food Res Int 2023; 166:112602. [PMID: 36914326 DOI: 10.1016/j.foodres.2023.112602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 02/06/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023]
Abstract
Despite the widespread use of food brand logo frame in food brand logo cues, little is known about how food brand logo frame influences consumers' food preferences. Through five studies, this article explores the food brand logo frame on consumers' food preferences for different food types. For utilitarian foods, framed (vs unframed) food brand logos result in higher (lower) consumers' food preferences (Study 1), and this framing effect is driven by the psychological mechanism of food safety associations (Study 2); for hedonic foods, unframed (vs framed) food brand logos result in higher (lower) consumers' food preferences (Study 3), and this framing effect is driven by the psychological mechanism of food confinement associations (Study 4). Furthermore, this framing effect was also observed among UK consumers (Study 5). The findings contribute to the literature of brand logo and frame effect, as well as to the literature of food association, and bear important implications regarding food brand logo frame design for food marketers when developing food brand logo programs.
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Affiliation(s)
- Huan Zou
- Business School, Chengdu University of Technology, Chengdu, PR China
| | - Hong Wang
- Business School, Chengdu University of Technology, Chengdu, PR China.
| | - Jing Li
- Business School, Chengdu University of Technology, Chengdu, PR China
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Searching for individual multi-sensory fingerprints and their links with adiposity – New insights from meta-analyses and empirical data. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104574] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Sensory specific satiety or appetite? Investigating effects of retronasally-introduced aroma and taste cues on subsequent real-life snack intake. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Zhang C, Ye J, Lyu X, Zhao W, Mao J, Yang R. Effects of pulse electric field pretreatment on the frying quality and pore characteristics of potato chips. Food Chem 2022; 369:130516. [PMID: 34479014 DOI: 10.1016/j.foodchem.2021.130516] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 06/29/2021] [Accepted: 06/29/2021] [Indexed: 01/24/2023]
Abstract
The main purpose of this work was to investigate the effect of pulsed electric field (PEF) treatment on the oil absorption capacity of potato chips, evaluated via changes to microstructure and pore characteristics. Our results showed that as electric field strength increased from 0 kV/cm (no pretreatment) to 5 kV/cm, the oil content of potato chips decreased by up to 20.6%. Furthermore, at higher the electric field strengths (5 ~ 20 kV/cm), most of the potato cell walls collapsed, and dense pores could be observed in the horizontal profile of the chips. Moreover, some smaller pores (10-50 nm) in the potato chips were disrupted and merged into larger pores (50-100 nm), thus increasing the total volume and average diameter of the pores, accelerating moisture evaporation and reducing oil absorption during frying. Our findings provide a novel perspective on the application of PEF towards the development of lower-fat and healthier fried foods.
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Affiliation(s)
- Cheng Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Institute of Food Biotechnology, Jiangnan University, Rugao, Jiangsu 226500, People's Republic of China
| | - Jianfen Ye
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Xiaomei Lyu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Jinsheng Mao
- Institute of Food Biotechnology, Jiangnan University, Rugao, Jiangsu 226500, People's Republic of China
| | - Ruijin Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Institute of Food Biotechnology, Jiangnan University, Rugao, Jiangsu 226500, People's Republic of China.
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Lasschuijt MP, de Graaf K, Mars M. Effects of Oro-Sensory Exposure on Satiation and Underlying Neurophysiological Mechanisms-What Do We Know So Far? Nutrients 2021; 13:nu13051391. [PMID: 33919044 PMCID: PMC8143001 DOI: 10.3390/nu13051391] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 04/12/2021] [Accepted: 04/13/2021] [Indexed: 11/16/2022] Open
Abstract
The mouth is the first part of the gastrointestinal tract. During mastication sensory signals from the mouth, so-called oro-sensory exposure, elicit physiological signals that affect satiation and food intake. It has been established that a longer duration of oro-sensory exposure leads to earlier satiation. In addition, foods with more intense sweet or salty taste induce earlier satiation compared to foods that are equally palatable, but with lower taste intensity. Oro-sensory exposure to food affects satiation by direct signaling via the brainstem to higher cortical regions involved in taste and reward, including the nucleus accumbens and the insula. There is little evidence that oro-sensory exposure affects satiation indirectly through either hormone responses or gastric signals. Critical brain areas for satiation, such as the brainstem, should be studied more intensively to better understand the neurophysiological mechanisms underlying the process of satiation. Furthermore, it is essential to increase the understanding of how of highly automated eating behaviors, such as oral processing and eating rate, are formed during early childhood. A better understanding of the aforementioned mechanisms provides fundamental insight in relation to strategies to prevent overconsumption and the development of obesity in future generations.
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Xu Z, Leong SY, Farid M, Silcock P, Bremer P, Oey I. Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models. Foods 2020; 9:foods9070949. [PMID: 32709057 PMCID: PMC7404407 DOI: 10.3390/foods9070949] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 07/15/2020] [Accepted: 07/15/2020] [Indexed: 11/20/2022] Open
Abstract
Deep-fried foods (e.g., French fries, potato/veggie crisps) are popular among consumers. Recently, there has been an increased interest in the application of Pulsed Electric Fields (PEF) technology as a pretreatment of plant-based foods prior to deep-frying to improve quality (e.g., lower browning tendency and oil uptake) and reduce production costs (e.g., better water and energy efficiencies). However, the influence of a PEF pretreatment on the frying process and related chemical reactions for food materials is still not fully understood. PEF treatment of plant tissue causes structural modifications, which are likely to influence heat, mass and momentum transfers, as well as altering the rate of chemical reactions, during the frying process. Detailed insights into the frying process in terms of heat, mass (water and oil) and momentum transfers are outlined, in conjunction with the development of Maillard reaction and starch gelatinisation during frying. These changes occur during frying and consequently will impact on oil uptake, moisture content, colour, texture and the amount of contaminants in the fried foods, as well as the fried oil, and hence, the effects of PEF pretreatment on these quality properties of a variety of fried plant-based foods are summarised. Different mathematical models to potentially describe the influence of PEF on the frying process of plant-based foods and to predict the quality parameters of fried foods produced from PEF-treated plant materials are addressed.
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Affiliation(s)
- Zihan Xu
- Department of Food Science, University of Otago, PO Box 56, 9054 Dunedin, New Zealand; (Z.X.); (S.Y.L.); (P.S.); (P.B.)
| | - Sze Ying Leong
- Department of Food Science, University of Otago, PO Box 56, 9054 Dunedin, New Zealand; (Z.X.); (S.Y.L.); (P.S.); (P.B.)
- Riddet Institute, Private Bag 11 222, 4442 Palmerston North, New Zealand
| | - Mohammed Farid
- Department of Chemical and Materials Engineering, University of Auckland, Private Bag 92019, 1142 Auckland, New Zealand;
| | - Patrick Silcock
- Department of Food Science, University of Otago, PO Box 56, 9054 Dunedin, New Zealand; (Z.X.); (S.Y.L.); (P.S.); (P.B.)
| | - Phil Bremer
- Department of Food Science, University of Otago, PO Box 56, 9054 Dunedin, New Zealand; (Z.X.); (S.Y.L.); (P.S.); (P.B.)
| | - Indrawati Oey
- Department of Food Science, University of Otago, PO Box 56, 9054 Dunedin, New Zealand; (Z.X.); (S.Y.L.); (P.S.); (P.B.)
- Riddet Institute, Private Bag 11 222, 4442 Palmerston North, New Zealand
- Correspondence:
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