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

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dc.contributor.authorGarcía-Ríos, Diego
dc.contributor.authorPedreschi, Franco
dc.contributor.authorMariotti-Celis, María Salomé
dc.contributor.authorContreras, Carolina
dc.contributor.authorCampos, David
dc.contributor.authorAlvaro, Juan E.
dc.contributor.authorPedreschi, Romina
dc.date.accessioned2025-10-14T13:15:21Z
dc.date.available2025-10-14T13:15:21Z
dc.date.issued2025-08-26
dc.description.abstractPotato 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.
dc.identifier.citationLWT-Food Science and Technology, Vol. 232, N°15, 118398 (2025) p. 1-11.
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2025.118398
dc.identifier.issn0023-6438
dc.identifier.issne1096-1127
dc.identifier.orcidhttps://orcid.org/0000-0003-1357-812X
dc.identifier.urihttps://hdl.handle.net/20.500.12254/4338
dc.language.isoen
dc.publisherElsevier
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.subjectAcrylamide
dc.subjectfuran
dc.subject5--Hydroxymethylfurfural
dc.subjectAbiotic stress response
dc.subjectNeo-formed contaminant mitigation
dc.titleIntegrated 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
dc.typeArticle
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