Acrylamide (ACR), a neurotoxin with carcinogenic properties that can affect fertility, is commonly found in fried and baked foods such as potato chips. This study was carried out to predict the ACR content in fried and baked potato chips using near-infrared (NIR) spectroscopy. Effective wavenumbers were identified using competitive adaptive reweighted sampling (CARS) and the successive projections algorithm (SPA). Six wavenumbers (12799 cm, 12007 cm, 10944 cm, 10943 cm, 5801 cm, and 4332 cm) were selected using the ratio (λ/λ) and difference (λ-λ) of any two wavenumbers from the CARS and SPA results. First, partial least squares (PLS) models were established based on full spectral wavebands (12799-4000 cm), and the prediction models were subsequently redeveloped based on effective wavenumbers to predict ACR content. Results showed that the full and selected wavenumbers-based PLS models obtained the coefficient of determination (R) of 0.7707 and 0.6670, respectively, and the root mean square errors of prediction (RMSEP) of 53.0442 μg/kg and 64.3810 μg/kg, respectively, in the prediction sets. The results of this work demonstrate the suitability of NIR spectroscopy as a non-destructive method for predicting ACR content in potato chips.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.saa.2023.122982 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Sugar boiling pre-treatment improves radio frequency explosion puffing quality on modifying the physicochemical and functional properties of purple sweet potato flour.
Int J Biol Macromol
January 2025
Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China; School of Food Science, Henan Institute of Science and Technology, 90 Eastern Hualan Avenue, Xinxiang 453003, China. Electronic address:
The effects of sugar boiling pretreatment (SBP) with different maltitol concentrations (20 %, 30 %, and 40 %) and boiling time (0 - 6 min) on the physicochemical and functional properties of purple sweet potato flour and the radiofrequency explosion puffing (RFEP) quality were investigated. The results showed that the volume ratio, crispness, anthocyanin retention rate and overall acceptability of the samples were maximized after boiling for 6 min at 40 % maltitol concentration achieving increases of 78.63 %, 437.
View Article and Find Full Text PDFComprehensive Analysis of Physicochemical Properties and Sensory Attributes of Original-Cut Potato Chips in the Chinese Market.
Foods
December 2024
College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
This study investigates the Chinese market's physicochemical properties and sensory attributes of 14 original-cut potato chip brands. Color characteristics, compositional analysis, sugar content, acrylamide levels, and textural properties were examined alongside sensory evaluations. Significant variations were observed across all the parameters.
View Article and Find Full Text PDFRecent advances in L-Asparaginase enzyme production and formulation development for acrylamide reduction during food processing.
Food Chem X
January 2025
Infection and Epigenetics Laboratory, School of Biotechnology, Kalinga Institute of Industrial Technology, Bhubaneswar 751024, Odisha, India.
L-asparagine is an essential amino acid for cell growth and common constituent of all the proteins. During high temperature food processing it reacts with reducing sugars and leads to acrylamide production through a complex process known as Maillard reaction. L-asparaginase hydrolyses the amine-group of L-asparagine to produce aspartic acid and ammonia.
View Article and Find Full Text PDFSynergistic effect of Zr MOF modified functionalized carbon nano fibres for determination of tert-butylhydroquinone in food samples.
Food Chem
December 2024
International Ph.D. Program in Innovative Technology of Biomedical Engineering and Medical Devices, Ming Chi University of Technology, New Taipei City 243303, Taiwan; Research Center for Intelligence Medical Devices, Ming Chi University of Technology, New Taipei City 243303, Taiwan; Centre for Applied Research, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai 602105, Tamil Nadu, India. Electronic address:
In modern life, people often neglect to consider their eating habits. Antioxidants are primarily used as food additives due to their stability and low toxicity. TBHQ is a commonly used antioxidant in food products as an additive.
View Article and Find Full Text PDFEndemic Dietary Herb Extracts Reduce Acrylamide and Enhance Sensory Characteristics of Potato Chips.
J Food Prot
January 2025
School of Nutrition, Food Science, and Technology, Hawassa University, Hawassa, Ethiopia.
This study evaluated the impact of soaking potato slices in water containing extracts from three endemic herbs, Lippia adoensis var. adoensis (kesse), Lippia adoensis var. koseret (koseret), and Thymus schimperi Ronninger (tosign), on acrylamide content and sensory attributes of fried potato chips.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!