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Ultrasonic-assisted leaching of glucose and fructose as an alternative mitigation technology of acrylamide and 5- hydroxymethylfurfural in potato chips
Fecha
2021-07-03
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Elsevier
ISBN
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1466-8564
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Resumen
The effect of ultrasound (480 W, 40 kHz) on the leaching of reducing sugars during the water soaking of potatoes slices (60, 70 and 80 °C- 1, 8 and 15 min) was investigated to reduce the formation of acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) in potato chips.
Ultrasound (US) influenced abruptly the reducing sugar leaching during the first 15 min, significantly increasing their extraction rate (glucose: 60%, fructose: 30%) at all evaluated temperatures. When potato slices were treated with US, the formation of AA (~95%) and 5-HMF (~96%) were reduced significantly after frying. Although AA content did not correlate with glucose and fructose concentrations, 5-HMF did (r2: 0.80 and 0.83, respectively), probably because reducing sugars are their main precursors. The AA and 5-HMF concentrations of potato chips presented good correlation coefficient (r2:0.76), suggesting the use of 5-hydroxymethylfurfural as an acrylamide indicator for potato chips.
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This research was financially supported by FONDECYT grants
1190080 and 1150146.
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Atribución-NoComercial-CompartirIgual 3.0 Chile (CC BY-NC-SA 3.0 CL)