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Mitigation of acrylamide formation in industrial potato crisp manufacturing F. Bruno; A. Fiore; K. Sturrock 1st year PhD student, Division of Engineering and Food Science, Abertay University Email: f.bruno2000@abertay.ac.uk
Introduction Introduction
Acrylamide (ACR) is a possible carcinogen for humans, it can be formed as a product of the Maillard Reaction when foods rich in proteins and reducing sugars are cooked at high temperatures [1]. Potato based products represent a major percentage of processed food that contributes to ACR intake [2]. The growing concern about ACR presence in foods and the increasing constraints in its regulation underline the urge for mitigation strategies applicable on industrial scale, and for better understanding of the raw material characteristics that would influence the contaminant levels. The aim of this project is to identify possible mitigation strategies to reduce ACR formation in potato crisps. Two selected potato varieties, Lady Claire and Taurus, have been subjected to field or post-harvest stresses to investigate eventual changes in the metabolomic profile of the tubers and the correlation with variations in ACR levels in generated potato crisps. Four trials were carried out: volcanic rock dust (VR) application (CO2 capturing capacity), mint essential oil (MEO) application as antisprouting agent, LED light irradiation in perspective of vertical farming, ultrasound (US) treatment to increase leaching of sugars during cold washing in order to mitigate ACR formation.
Materials methods Materialsand and Methods
Potato tuber metabolomic profile was carried out through GC-MS following the method of Ledbetter et al. (2021) [3]. ACR in potato crisps was quantified by LC-MS/MS using a three-phase extraction method as described by Ledbetter et al. (2020) [4]. IBM SPSS was used to apply independent sample t-test to show significant differences between samples at p<0.05; Grubbs’ test was used to identify outliers.
Results Lady Claire
0.6 0.4 0.2
ASPARAGINE
1.4
14
1.2
12
1
10
0.8
8
mg/kg
mg/kg
0
0.6
4
0.2
2
0
0
12
Taurus
600.0
SUCROSE
mg/kg
mg/kg
4
0
LADY CLAIRE
2500 2000
1000
TAURUS
500
2615.93 Control
Control
0.4 0.3
GALACTOSE
The application of MEO during storage was generally effective in reducing potato sprouting in both varieties; double treatment with MEO resulted in Lady Claire crisps with significantly less ACR compared to one treatment and both one and two treatments with MEO resulted in lower ACR content of Taurus crisps compared to controls.
Application of VR during growth resulted in significantly lower levels of sugars and asparagine in the variety Lady Claire compared to controls; no significant difference was found in the ACR levels of potato crisps (a non-significant 22.6% reduction in ACR was observed in crisps from potatoes grown with VR). In the variety Taurus significant increased levels of glucose and were found after application of VR; a non-significant increase (20.3%) in ACR content of potato crisps compared to the controls was also observed.
- 45.6%
- 52.2%
1500
0.0
GLUCOSE
- 47.5%
50.6%
0
Volcanic Rock
0
40.8 %
ACR values and % reduction between treatments and control 100.0
0.1
GLUCOSE
400.0
200.0
0.2 2
- 33.4%
3500
27.2 %
300.0
0.5
6
-100.7%
500.0
0.6 8
4000 24.6 %
3000
0.7
10
800.0 700.0
6
0.4
FRUCTOSE
Control
Mi nt 2
ACR (µg/kg)
0.8
mg/kg
mg/kg
1
Vol ca ni c Rock
16 14 12 10 8 6 4 2 0
Mi nt 1
1292.66 450 W 50%
1372.66 450 W 100%
1250.58 1500 W 50%
1742.16 1500 W 100%
1424.15 15 mi n
Two different US powers were tested (450W, 1500W) at 50% and 100% amplitude for 2 min, corresponding to the duration of cold washing; a positive and negative control were also generated. The ACR analysis of crisps shows a non-significant reduction in all the conditions used when compared to controls.
+ 592.6%
2000.00
The irradiation of potato tubers with LED lights during growth resulted in significantly higher ACR levels in the potato crisps for both varieties (Lady Claire 78%, Taurus 592% increase).
1500.00 ACR (µg/kg)
1.2
Control
Acr (µg/kg)
1.4
+ 78.9% 1000.00
500.00
0.00
Result
LC control
LC LED
T control
T LED
Conclusions and future perspectives Conclusions
The next step of the research will be to further investigate the role of MEO application and LED light irradiation in modifying the metabolomic profile of potatoes, and the correlation with changing in ACR levels in crisps. A second set of potatoes grown with VR will also be analyzed. Further trials with US will be conducted to study the changing in sugars levels after treatment compared to controls and confirm the reduction in ACR formation in potato crisps.
References
[1] R. H. Stadler; Acrylamide from Maillard reaction products; Nature . 2002, pp. 419(6906), 449
[2] E. Capuano and V. Fogliano; Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies. LWT-food science and technology. 2011, 44(4), pp. 793-810. [3] M. Ledbetter, S. Blidi, S. Ackon, F. Bruno, K. Sturrock, N. Pellegrini, A. Fiore; Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps: Heliyon. 2021, 7, e07441. [4] M. Ledbetter, L. Bartlett, A. Fiore, G. Montague, K. Sturrock; Acrylamide in industrial potato crisp manufacturing: A potential tool for its reduction; LWT- Food Science and Technology. 2020, 123, 109-111.
The contribution of all MCAP2 consortium members to the work is gratefully acknowledged. This work was supported by financial assistance of Innovate UK through the MCAP2 project. Abertay University is an operating name of the University of Abertay Dundee, a charity registered in Scotland, No: SC016040.