Acrylamide mitigation and 2,4-decadienal elimination in potato-crisps using L-proline accompanied by modified...

Area of Science:

• Food Science
• Food Chemistry
• Food Processing

Background:

• Acrylamide and 2,4-decadienal are toxic compounds in fried foods, influenced by frying parameters.
• Optimizing frying conditions is crucial for mitigating these compounds and improving food quality.

Purpose of the Study:

• To develop and optimize combination treatments for reducing acrylamide and 2,4-decadienal in fried potato crisps.
• To enhance the organoleptic quality of fried potato crisps through these mitigation strategies.

Main Methods:

• Combination treatments including aqueous pre-treatments, L-proline addition, moisture reduction, DVCO as frying oil, and modified time-temperature regimes.
• Central composite rotatable design for optimizing treatment conditions.
• Analysis using High-Resolution Mass Spectrometry (HR-MS) and Reversed-Phase High-Performance Liquid Chromatography (RP-HPLC).

Main Results:

• Optimized conditions (70°C blanching, 2% L-proline, 140°C/5min frying in DVCO) reduced acrylamide by ~99% and 2,4-decadienal.
• Significant correlation (r=0.9955) between sensory scores and texture profile analysis.
• Improved sensory attributes of the fried potato crisps.

Conclusions:

• A combination strategy effectively mitigates toxic compounds in fried potato crisps.
• The developed method is suitable for industrial-scale application, enhancing food safety and sensory appeal.