Effect of ultrasound and additives treatment as mitigation strategies to reduce acrylamide formation in potato crisps on industrial scale.

Francesca Bruno, Moira Ledbetter, Ben Davies, Lena Riedinger, Slim Blidi, Keith Sturrock, Ged McNamara, Gary Montague, Alberto Fiore

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Abstract

The aim of this work was to examine the applicability on large scale of additives and ultrasound treatments during soaking of potatoes before frying to mitigate the formation of acrylamide in potato crisps. Up to 91.0% reduction in acrylamide formation was obtained following addition of CaCl2 and citric acid in the wash waters before frying. Both concentration and order of additives can influence the extent of the mitigation observed, with a higher concentration of additive in the second wash being beneficial. When upscaled to factory pilot plant the reduction observed was not consistent across the three trials conducted, with a 33.4% reduction in the first trial but no significant reduction in following studies. Up to 67.1% reduction in acrylamide formation was measured after 2 minutes of ultrasound treatment in the cold wash followed by hot wash; however, ultrasound treatment was not effective in reducing acrylamide or its precursors when solely applied or when followed by cold wash under the tested conditions of duration and power.
Original languageEnglish
Article number115876
JournalLWT - Food Science and Technology
Volume197
DOIs
Publication statusPublished - 1 Apr 2024

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