Grasas y Aceites, Vol 58, No 2 (2007)

Acrylamide in fried potatoes: An updated review


https://doi.org/10.3989/gya.2007.v58.i2.84

Lilia Masson
Centro de Investigación y Desarrollo en Grasas y Aceites (CIDGRA), Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Chile

José Reinaldo Muñoz
Centro de Investigación y Desarrollo en Grasas y Aceites (CIDGRA), Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Chile

Nalda Romero
Centro de Investigación y Desarrollo en Grasas y Aceites (CIDGRA), Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Chile

Conrado Camilo
Centro de Investigación y Desarrollo en Grasas y Aceites (CIDGRA), Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Chile

Cristián Encina
Centro de Investigación y Desarrollo en Grasas y Aceites (CIDGRA), Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Chile

Luis Hernández
Centro de Investigación y Desarrollo en Grasas y Aceites (CIDGRA), Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Chile

Julia Castro
Centro de Investigación y Desarrollo en Grasas y Aceites (CIDGRA), Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Chile

Paz Robert
Centro de Investigación y Desarrollo en Grasas y Aceites (CIDGRA), Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Chile

Abstract


The announcement made by Swedish researches in April 2002 concerning the detection of acrylamide in many different foods, has generated a great deal of scientific publications coming from different parts of the world. The wide spectra of subjects studied includes: the kinetics of the formation and degradation of the acrylamide, the mechanisms proposed for its reduction; the analytical methods and techniques used for its determination and the experimental results obtained either with model systems or by industrial processing in the case of potato crisps and french fries.
This review is focused on the state-of-the-art related to the occurrence of acrylamide in foods submitted to heat treatments in industrial operations such as frying, baking, toasting and extrusion. This review also considers the application of potato pre-treatments such as washing, blanching, and immersion in acid solutions. Special emphasis is placed on the differences between atmospheric frying and vacuum frying and on the health risks related to acrylamide intake through common foods.

Keywords


Acrylamide; Atmospheric and vacuum frying; Potatoes; Pre-treatments

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