Ultrasonic-assisted leaching of glucose and fructose as an alternative mitigation technology of acrylamide and 5- hydroxymethylfurfural in potato chips

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dc.contributor.authorPedreschi, Franco
dc.contributor.authorFerrera, Alicia
dc.contributor.authorAlvarez, Fernanda
dc.contributor.authorHuman-Castilla, Nils Leander
dc.contributor.authorMariotti-Celis, María Salomé
dc.date.accessioned2021-12-15T13:03:24Z
dc.date.available2021-12-15T13:03:24Z
dc.date.issued2021-07-03
dc.description.abstractThe 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.es
dc.description.sponsorshipThis research was financially supported by FONDECYT grants 1190080 and 1150146.es
dc.identifier.issn1466-8564
dc.identifier.orcidhttps://doi.org/10.1016/j.ifset.2021.102752es
dc.identifier.orcidhttps://doi.org/10.1016/j.ifset.2021.102752
dc.identifier.urihttps://hdl.handle.net/20.500.12254/2122
dc.language.isoenes
dc.publisherElsevieres
dc.relation.ispartofseriesInnovative Food Science and Emerging Technologies;73
dc.rightsAtribución-NoComercial-CompartirIgual 3.0 Chile (CC BY-NC-SA 3.0 CL)
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/cl/
dc.subject.otherUltrasoundes
dc.subject.otherWater soakinges
dc.subject.otherReducing sugarses
dc.subject.otherAcrylamide 5-hydroxymethylfurfurales
dc.subject.otherPotato chipses
dc.titleUltrasonic-assisted leaching of glucose and fructose as an alternative mitigation technology of acrylamide and 5- hydroxymethylfurfural in potato chipses
dc.typeArtículoes
dcterms.accessRightsEl artículo completo no puede ser publicado en el Repositorio Institucional debido a los permisos de copyright definidos por la editorial publicadora
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