Examinando por Autor "Pedreschi, Romina"

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  • Miniatura
    Ítem
    Estimating acrylamide and 5-hydroxymethylfurfural levels in crackers using computer vision: Effects on consumer acceptance
    (MDPI, 2026-06-04) Pedreschi, Franco; Castillo, Darwin; Bunger, Andrea; Pedreschi, Romina; García-Ríos, Diego; Alvarado, Juan; Mariotti-Celis, María Salomé; Medel, Marcela; Contreras, Américo; Mery, Domingo
    Crackers are a popular and convenient snack; however, the baking process can produce neo-formed contaminants (NFCs), such as acrylamide (AA) and 5-hydroxymethylfurfural (HMF), through non-enzymatic browning reactions. Conventional analytical methods for quantifying these NFCs are complex, labor-intensive, and require specialized personnel. The main objective of this study was to develop computer vision (CV) models based on surface digital image analysis for the rapid prediction of AA and HMF in crackers. Therefore, five baking temperatures (160, 170, 180, 190, and 200 ◦C) and times (15, 20, 25, 30, and 35 min) were tested and analyzed using CV alongside conventional analytical methods. CV estimates and analytical measurements for AA (4.35–829 μg kg−1) and HMF (0.004–105.4 mg kg−1) contents were compared using cross-validation with a “leave-onetreatment- out” approach. The average error for missing measurements was 3.10% for AA and 3.28% for HMF, validating CV as an efficient tool for the rapid estimation of these NFCs in crackers. Among the cracker samples with AA content below the EU benchmark of 400 μg/kg, evaluated using the Check-All-That-Apply (CATA) test, consumers preferred the samples baked at 180 ◦C for 25 min, which also exhibited the lowest levels of both AA and HMF.
  • Miniatura
    Ítem
    Integrated strategies for reducing acrylamide, 5-HMF, and furan in colored native and commercial potato chips: Synergistic effects of nutrient solution conductivity and pre-frying treatments
    (Elsevier, 2025-08-26) García-Ríos, Diego; Pedreschi, Franco; Mariotti-Celis, María Salomé; Contreras, Carolina; Campos, David; Alvaro, Juan E.; Pedreschi, Romina
    Potato chips are a dietary source of potentially carcinogenic neo-formed contaminants, including acrylamide, 5-HMF, and furan. To mitigate these compounds, an agronomic strategy was implemented by increasing the electrical conductivity (EC) of the fertigation solution (1.7 and 4.0 dS m⁻¹), considering two potato cultivars (Desiree and Michuñe negra) grown under controlled conditions across two seasons. Pre-frying treatments namely ultrasound (US) leaching and asparaginase (AW) application were applied before and after cold storage (5°C for 90days). Seasonality and storage significantly influenced contaminant levels. Increased EC reduced cold sweetening in Desiree but had limited effect on Michuñe negra. Combined with US, acrylamide levels decreased to below 750 µg kg⁻¹ in Desiree and 1000 µg kg⁻¹ in Michuñe negra. In addition, 5-HMF was reduced by 60% in Desiree and to undetectable levels in Michuñe negra, suggesting a synergistic effect of EC and US treatments. However, furan levels were not consistently reduced, likely due to distinct formation pathways.