Article: Activities of hydrocolloids as inhibitors of acrylamide formation in model systems and fried potato strips

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TitleActivities of hydrocolloids as inhibitors of acrylamide formation in model systems and fried potato strips
AuthorsZeng, X1
Cheng, KW1
Du, Y1
Kong, R1
Lo, C1
Chu, IK1
Chen, F1
Wang, M1
KeywordsAcrylamide (AA)
Alginic acid
Fried potato strips
Hydrocolloid
Pectin
Issue Date2010
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
CitationFood Chemistry, 2010, v. 121 n. 2, p. 424-428 [How to Cite?]
DOI: http://dx.doi.org/10.1016/j.foodchem.2009.12.059
AbstractEffects of eight hydrocolloids on acrylamide (AA) formation were compared. At 2% (w/w), pectin, alginic acid (>50% reduction) and xanthan gum (∼20%) significantly (P < 0.05) reduced acrylamide formation in chemical models. In the fried snack model, effective inhibition of acrylamide formation (∼30%) by most of the hydrocolloids was observed only when the concentration was increased to 5%. Immersing potato strips for 1 h in a 1% alginic acid solution before frying produced inhibition of acrylamide formation similar to that in a 5% solution, and immersing for 5 h led to a significantly lower AA content (∼60% versus ∼30% reduction) compared with immersing for 1 h in a 1% or 5% immersion solution. Similar phenomena were also observed for pectin. The findings suggest alginic acid and pectin are promising inhibitors of acrylamide formation, and immersion time is an important determinant for their effects against acrylamide formation in fried potato products. © 2010 Elsevier Ltd. All rights reserved.
ISSN0308-8146
2011 Impact Factor: 3.655
2011 SCImago Journal Rankings: 0.137
DOIhttp://dx.doi.org/10.1016/j.foodchem.2009.12.059
ReferencesReferences in Scopus
DC Field
Value
dc.contributor.authorZeng, X
dc.contributor.authorCheng, KW
dc.contributor.authorDu, Y
dc.contributor.authorKong, R
dc.contributor.authorLo, C
dc.contributor.authorChu, IK
dc.contributor.authorChen, F
dc.contributor.authorWang, M
dc.date.accessioned2010-09-06T06:07:29Z
dc.date.available2010-09-06T06:07:29Z
dc.date.issued2010
dc.description.abstractEffects of eight hydrocolloids on acrylamide (AA) formation were compared. At 2% (w/w), pectin, alginic acid (>50% reduction) and xanthan gum (∼20%) significantly (P < 0.05) reduced acrylamide formation in chemical models. In the fried snack model, effective inhibition of acrylamide formation (∼30%) by most of the hydrocolloids was observed only when the concentration was increased to 5%. Immersing potato strips for 1 h in a 1% alginic acid solution before frying produced inhibition of acrylamide formation similar to that in a 5% solution, and immersing for 5 h led to a significantly lower AA content (∼60% versus ∼30% reduction) compared with immersing for 1 h in a 1% or 5% immersion solution. Similar phenomena were also observed for pectin. The findings suggest alginic acid and pectin are promising inhibitors of acrylamide formation, and immersion time is an important determinant for their effects against acrylamide formation in fried potato products. © 2010 Elsevier Ltd. All rights reserved.
dc.description.natureLink_to_subscribed_fulltext
dc.identifier.citationFood Chemistry, 2010, v. 121 n. 2, p. 424-428 [How to Cite?]
DOI: http://dx.doi.org/10.1016/j.foodchem.2009.12.059
dc.identifier.citeulike6484347
dc.identifier.doihttp://dx.doi.org/10.1016/j.foodchem.2009.12.059
dc.identifier.epage428
dc.identifier.hkuros169747
dc.identifier.isiWOS:000276038400017
dc.identifier.issn0308-8146
2011 Impact Factor: 3.655
2011 SCImago Journal Rankings: 0.137
dc.identifier.issue2
dc.identifier.openurl
dc.identifier.scopuseid_2-s2.0-76749084730
dc.identifier.spage424
dc.identifier.urihttp://hdl.handle.net/10722/68762
dc.identifier.volume121
dc.languageeng
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
dc.publisher.placeNetherlands
dc.relation.ispartofFood Chemistry
dc.relation.referencesReferences in Scopus
dc.subjectAcrylamide (AA)
dc.subjectAlginic acid
dc.subjectFried potato strips
dc.subjectHydrocolloid
dc.subjectPectin
dc.titleActivities of hydrocolloids as inhibitors of acrylamide formation in model systems and fried potato strips
dc.typeArticle
Author Affiliations
  1. The University of Hong Kong