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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
2013 Impact Factor: 3.259
2013 SCImago Journal Rankings: 1.559
 
DOIhttp://dx.doi.org/10.1016/j.foodchem.2009.12.059
 
ISI Accession Number IDWOS:000276038400017
 
ReferencesReferences in Scopus
 
DC FieldValue
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
2013 Impact Factor: 3.259
2013 SCImago Journal Rankings: 1.559
 
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
 
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Author Affiliations
  1. The University of Hong Kong