کاهش آکریل‌آمید در سیب‌زمینی سرخ کرده تحت پیش تیمارهای مختلف (مقاله کامل تحقیقاتی)
محورهای موضوعی : علوم و صنایع غذاییطلا رهبرایمانی 1 , لیلا روفه‌گری‌نژاد 2
1 - دانش‌آموخته کارشناسی‌ارشد صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
2 - استادیار گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
کلید واژه: سیب‌زمینی, آکریل‌آمید, آنزیم‌بری, کربوکسی متیل سلولز, کلرید کلسیم,
چکیده مقاله :
آکریل‌آمید در طی فرایندهای حرارتی بالا در موادغذایی غنی از کربوهیدرات تشکیل می‌گردد. به‌دلیل اثرات سوء آن بر سلامتی انسان، پیشگیری و کاهش احتمال ایجاد این ترکیب در طی فرآوری مواد غذایی از جهت ایمنی مصرف‌کننده اهمیت زیادی دارد. با توجه به و مصرف بالای سیب‌زمینی سرخ‌کرده و فراوانی آکریل‌آمید در آن، هدف این تحقیق، تعیین اثر پیش‌تیمارهای مختلف (آنزیم‌بری در آب مقطر، غوطه‌وری در محلول کلریدکلسیم (5/0 و 1 درصد) و پوشش‌دهی با کربوکسی متیل سلولز (1 درصد) بر کاهش آکریل‌آمید و ویژگی‌های حسی سیب‌زمینی سرخ‌شده می‌باشد. اندازه‌گیری محتوای آکریل‌آمید سیب‌زمینی‌های سرخ شده در 150 درجه سلسیوس به‌مدت 7 دقیقه، توسط کروماتوگرافی گازی با آشکارساز یونی شعله‌ای (GC-FID) صورت گرفت. نتایج نشان داد پیش‌تیمارها هر یک به تنهایی و به‌صورت ترکیبی به‌طور قابل‌توجهی از تشکیل آکریل‌آمید در نمونه‌ها به‌میزان متغیر 27 تا 90 درصد جلوگیری کردند. بیشترین کاهش آکریل‌آمید در نمونه‌های تهیه شده با ترکیب سه پیش‌تیمار مشاهده شد (P<0.05). نمونه آنزیم‌بری شده، غوطه‌وری شده در کلریدکلسیم 5/0 درصد و پوشش‌دهی شده با کربوکسی متیل سلولز نیز بالاترین امتیاز را از نظر ویژگی‌های حسی کسب کرد (P<0.05). به‌طورکلی اثرات متقابل تیمار های مورد بررسی بر روی مقدار آکریل‌آمید سیب‌زمینی های سرخ کرده معنی‌دار بود (P<0.05) و به‌نظر می‌رسد با تلفیق این روش ها، بتوان محصولی با سطح سلامتی بالاتری تولید کرد.
Acrylamide is formed in carbohydrate-rich foods during high temperature thermal processes. There are well-known biological effects from acute exposure to the high levels of acrylamide, so prevention or elimination of its formation is very important to achieve consumer safety. Due to the ever-increasing consumption of potato and high amount of acrylamide in this product and particularly in French-fried potato, the aim of this study was investigating the effect of different pre-treatments effect [blanching in water, immersion in a calcium chloride solution and coating with carboxymethyl cellulose (CMC)] on reduction of acrylamide content as well as sensory properties of the fried potato. In this regard, the the potato samples were fried in 150°C for 7 min and acrylamide content was measured by gas chromatography with flame ionization detection (GC-FID). The results showed that pre-treatments, either alone or in combination, prevented the formation of acrylamide content varying 27% to 90%, which was statistically significant (p<005). The maximum reduction of acrylamide content was observed in the samples prepared by the combination of three pretreatments. Likewise, the sample blanched, immersed in 0.5% calcium chloride solution and coated with CMC showed the highest score of sensory properties. Consequently, the interaction of the studied pretreatments on the amount of acrylamide content in fried potatoes was significant (p<0.05). It seems that the combination of these pretreatments could possibly results in a healthy product.
● Ali, H., Abdel-Razek, A., Kamil, M. (2012). Effect of pre-frying treatments of French fried potatoes to achieve better oil uptake reduction for health and technological aspects. Journal of Applied Sciences Research, 8(10): 5018-5024.
● Amrein, T. M. (2005). Systematic studies on process optimization to minimize acrylamide contents in food. Swiss Federal Institute of Technology Zurich. Diss ETH, (16311): 160.
● Arvanitoyannis, I. S., Dionisopoulou, N. (2014). Acrylamide: Formation, Occurrence in Food Products, Detection Methods, and Legislation. Critical reviews in food science and nutrition, 54(6): 708-733.
● Boegl, P., Ciesarova, Z., Kiss, E. (2006). Impact of L-asparaginase on acrylamide content in potato products. Journal of Food and Nutrition Research, 45(4): 141-146.
● Christova, V., Tishkova, J., and Vrabcheva,T.(2012). Acrylamide in processed foods. Bulgarian Journal of Chemistry, 1(3): 123-132.
● Daraei Garmakhany, A., Mirzaei, H. O., Maghsoudlou, Y., Kashaninejad, M. and Jafari, S.M. (2010). Influence of partial drying on oil uptake & quality attributes of French fries. Journal of Agricultural Science and Technology. 4(1): 41-47.
● Gökmen, V., Şenyuva, H. Z. (2007). Acrylamide formation is prevented by divalent cations during the Maillard reaction. Food Chemistry, 103(1): 196-203.
● Ismial, S. A. M. A., Ali, R. F. M., Askar, M., Samy, W. M. (2013). Impact of pre-treatments on the acrylamide formation and organoleptic evolution of fried potato chips. American Journal of Biochemistry & Biotechnology, 9(2):90-101.
● Keramat, J., LeBail, A., Prost, C., Soltanizadeh, N. (2011). Acrylamide in foods: chemistry and analysis. A review. Food and bioprocess technology, 4(3): 340-363.
● Knol, J. J. (2008). Kinetic modeling of acrylamide formation in aqueous reaction systems and potato crisps. Publisher not identified.
● Lindsay, R. C., Jang, S. (2005). Chemical intervention strategies for substantial suppression of acrylamide formation in fried potato products. In chemistry and safety of acrylamide in food. pp. 393-404).
● Mestdagh, F. (2007). Formation of acrylamide in potato products and its dietary exposure. Doctoral dissertation, Ghent University.
● Michalak, J., Gujska, E., Klepacka, J. (2011). The effect of domestic preparation of some potato products on acrylamide content. Plant Foods for Human Nutrition, 66(4): 307-312.
● Morales, F., Capuano, E., Fogliano, V. (2008). Mitigation strategies to reduce acrylamide formation in fried potato products. Annals of the New York Academy of Sciences, 1126(1): 89-100.
● Pedreschi, F., Kaack, K., Granby, K. (2004). Reduction of acrylamide formation in potato slices during frying. LWT-Food Science and Technology, 37(6): 679-685.
● Pedreschi, F., Kaack, K., Granby, K., Troncoso, E. (2007). Acrylamide reduction under different pre-treatments in French fries. Journal of food engineering, 79(4): 1287-1294.
● Pedreschi, F. (2008). Fried and dehydrated potato products. Advances in Potato Chemistry and Technology. Academic Press. USA. pp, 319-337.
● Pedreschi, F., Zuñiga, R. N. (2009). Acrylamide and oil reduction in fried potatoes: a review. Food, 3(2): 82-92.
●Pedreschi, F., Granby, K., Risum, J. (2010). Acrylamide mitigation in potato chips by using NaCl. Food and bioprocess technology, 3(6): 917-921.
● Perkin, E. (2004). Acrylamide Analysis by Gas Chromatography. USA: PerkinElmer Life and Analytical Sciences, 20(10): 5-7.
● Praegitzer, S. M. (2011). Acrylamide formation and mitigation in processed potato products (Doctoral dissertation, Kansas State University).
● Seal, C. J., De Mul, A., Eisenbrand, G., Haverkort, A. J., Franke, K., Wilms, L. (2008). Risk-benefit considerations of mitigation measures on acrylamide content of foods–a case study on potatoes, cereals and coffee. British Journal of Nutrition, 99(2): 1-46.
● Viklund, G. Å., Olsson, K. M., Sjöholm, I. M., Skog, K. I. (2010). Acrylamide in crisps: Effect of blanching studied on long-term stored potato clones. Journal of Food Composition and Analysis, 23(2): 194-198.
● Wong, W. W., Chung, S. W., Lam, C. H., Ho, Y. Y., Xiao, Y. (2014). Dietary exposure of Hong Kong adults to acrylamide: results of the first Hong Kong Total Diet Study. Food Additives & Contaminants: Part A, 31(5): 799-805.
● Zhang, Y., Zhang, G., Zhang, Y. (2005). Occurrence and analytical methods of acrylamide in heat-treated foods: Review and recent developments. Journal of Chromatography A, 1075(1): 1-21.
● Zeng, X., Cheng, K. W., Du, Y., Kong, R., Lo, C., Chu, I. K. et al. (2010). Activities of hydrocolloids as inhibitors of acrylamide formation in model systems and fried potato strips. Food Chemistry, 121(2): 424-428.
● Zeng, X. (2010). Preventive potential and mechanism study of food additives on the formation of acrylamide. HKU Theses Online (HKUTO).
_||_● Ali, H., Abdel-Razek, A., Kamil, M. (2012). Effect of pre-frying treatments of French fried potatoes to achieve better oil uptake reduction for health and technological aspects. Journal of Applied Sciences Research, 8(10): 5018-5024.
● Amrein, T. M. (2005). Systematic studies on process optimization to minimize acrylamide contents in food. Swiss Federal Institute of Technology Zurich. Diss ETH, (16311): 160.
● Arvanitoyannis, I. S., Dionisopoulou, N. (2014). Acrylamide: Formation, Occurrence in Food Products, Detection Methods, and Legislation. Critical reviews in food science and nutrition, 54(6): 708-733.
● Boegl, P., Ciesarova, Z., Kiss, E. (2006). Impact of L-asparaginase on acrylamide content in potato products. Journal of Food and Nutrition Research, 45(4): 141-146.
● Christova, V., Tishkova, J., and Vrabcheva,T.(2012). Acrylamide in processed foods. Bulgarian Journal of Chemistry, 1(3): 123-132.
● Daraei Garmakhany, A., Mirzaei, H. O., Maghsoudlou, Y., Kashaninejad, M. and Jafari, S.M. (2010). Influence of partial drying on oil uptake & quality attributes of French fries. Journal of Agricultural Science and Technology. 4(1): 41-47.
● Gökmen, V., Şenyuva, H. Z. (2007). Acrylamide formation is prevented by divalent cations during the Maillard reaction. Food Chemistry, 103(1): 196-203.
● Ismial, S. A. M. A., Ali, R. F. M., Askar, M., Samy, W. M. (2013). Impact of pre-treatments on the acrylamide formation and organoleptic evolution of fried potato chips. American Journal of Biochemistry & Biotechnology, 9(2):90-101.
● Keramat, J., LeBail, A., Prost, C., Soltanizadeh, N. (2011). Acrylamide in foods: chemistry and analysis. A review. Food and bioprocess technology, 4(3): 340-363.
● Knol, J. J. (2008). Kinetic modeling of acrylamide formation in aqueous reaction systems and potato crisps. Publisher not identified.
● Lindsay, R. C., Jang, S. (2005). Chemical intervention strategies for substantial suppression of acrylamide formation in fried potato products. In chemistry and safety of acrylamide in food. pp. 393-404).
● Mestdagh, F. (2007). Formation of acrylamide in potato products and its dietary exposure. Doctoral dissertation, Ghent University.
● Michalak, J., Gujska, E., Klepacka, J. (2011). The effect of domestic preparation of some potato products on acrylamide content. Plant Foods for Human Nutrition, 66(4): 307-312.
● Morales, F., Capuano, E., Fogliano, V. (2008). Mitigation strategies to reduce acrylamide formation in fried potato products. Annals of the New York Academy of Sciences, 1126(1): 89-100.
● Pedreschi, F., Kaack, K., Granby, K. (2004). Reduction of acrylamide formation in potato slices during frying. LWT-Food Science and Technology, 37(6): 679-685.
● Pedreschi, F., Kaack, K., Granby, K., Troncoso, E. (2007). Acrylamide reduction under different pre-treatments in French fries. Journal of food engineering, 79(4): 1287-1294.
● Pedreschi, F. (2008). Fried and dehydrated potato products. Advances in Potato Chemistry and Technology. Academic Press. USA. pp, 319-337.
● Pedreschi, F., Zuñiga, R. N. (2009). Acrylamide and oil reduction in fried potatoes: a review. Food, 3(2): 82-92.
●Pedreschi, F., Granby, K., Risum, J. (2010). Acrylamide mitigation in potato chips by using NaCl. Food and bioprocess technology, 3(6): 917-921.
● Perkin, E. (2004). Acrylamide Analysis by Gas Chromatography. USA: PerkinElmer Life and Analytical Sciences, 20(10): 5-7.
● Praegitzer, S. M. (2011). Acrylamide formation and mitigation in processed potato products (Doctoral dissertation, Kansas State University).
● Seal, C. J., De Mul, A., Eisenbrand, G., Haverkort, A. J., Franke, K., Wilms, L. (2008). Risk-benefit considerations of mitigation measures on acrylamide content of foods–a case study on potatoes, cereals and coffee. British Journal of Nutrition, 99(2): 1-46.
● Viklund, G. Å., Olsson, K. M., Sjöholm, I. M., Skog, K. I. (2010). Acrylamide in crisps: Effect of blanching studied on long-term stored potato clones. Journal of Food Composition and Analysis, 23(2): 194-198.
● Wong, W. W., Chung, S. W., Lam, C. H., Ho, Y. Y., Xiao, Y. (2014). Dietary exposure of Hong Kong adults to acrylamide: results of the first Hong Kong Total Diet Study. Food Additives & Contaminants: Part A, 31(5): 799-805.
● Zhang, Y., Zhang, G., Zhang, Y. (2005). Occurrence and analytical methods of acrylamide in heat-treated foods: Review and recent developments. Journal of Chromatography A, 1075(1): 1-21.
● Zeng, X., Cheng, K. W., Du, Y., Kong, R., Lo, C., Chu, I. K. et al. (2010). Activities of hydrocolloids as inhibitors of acrylamide formation in model systems and fried potato strips. Food Chemistry, 121(2): 424-428.
● Zeng, X. (2010). Preventive potential and mechanism study of food additives on the formation of acrylamide. HKU Theses Online (HKUTO).
