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Acrylamide Mitigation in Popcorn: A Comparison of Innovative Techniques
Albert Sebastià1, Carmen Fernández-Matarredona1, Francisco J Barba1,2
1Research Group in Innovative Technologies for Sustainable Food (ALISOST), Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy and Food Sciences, University of Valencia, Av. Vicent Andrés Estellés, 22, 46100 Burjassot, Spain.
Pre-treating popcorn with soaking or ultrasound significantly reduces acrylamide (AA), a harmful food contaminant. Optimal 20-minute treatments balance safety and product quality, avoiding negative impacts on texture and expansion.
Area of Science:
- Food Science
- Toxicology
- Food Processing
Background:
- Acrylamide (AA) is a food processing contaminant and potential carcinogen found in heat-processed snacks.
- Children are particularly vulnerable to the health risks associated with AA exposure.
Purpose of the Study:
- To evaluate the effectiveness of pulsed electric fields (PEFs), ultrasound (USN), and soaking as pre-treatments for mitigating AA in popcorn (Zea mays everta).
- To determine optimal processing parameters that reduce AA formation while maintaining popcorn quality.
Main Methods:
- Quantification of AA levels using liquid chromatography-tandem mass spectrometry (LC-MS/MS).
- Application of three pre-treatment methods (PEFs, USN, soaking) with nine variations.
- Assessment of popping expansion and sensory texture post-treatment.
Main Results:
- All tested pre-treatments significantly reduced AA formation (p < 0.0001).
- Soaking (20 min) and USN (20 min) achieved the highest AA reductions (>82%).
- High-intensity PEF (3 kV cm-1, 300 kJ kg-1) reduced AA by 71% but showed lower reproducibility.
- Exceeding 20 minutes for soaking or USN negatively impacted popping expansion and sensory texture due to excessive hydration.
Conclusions:
- Soaking and USN are highly effective for AA reduction in popcorn.
- A critical processing window exists, balancing AA mitigation with desirable product characteristics.
- These findings provide valuable insights for the food industry to enhance snack safety without compromising quality.
