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Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips. | LitMetric

Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips.

Food Chem

Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, Ourense, San Cibrao das Viñas 32900, Spain; Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, Universidade de Vigo, 32004 Ourense, Spain. Electronic address:

Published: December 2024

AI Article Synopsis

  • Veggie chips are becoming popular in Europe as a healthier alternative to potato chips, but there’s limited research on their nutritional value and digestibility.
  • This study investigated how four different pre-frying treatments affect the composition and digestibility of purple sweet potato chips, revealing that treatments like blanching and PEF significantly influenced fat and starch content.
  • Results showed a loss of anthocyanins in treated chips, varying levels of acrylamide based on the treatment, and soaked chips had the highest bioaccessibility of anthocyanins.

Article Abstract

Veggie chips have gained popularity in the European market. These are considered healthier than potato chips by consumers. However, few works evaluate their nutritional and digestibility. The current work aimed to evaluate the effect of four pre-frying treatments (soaking, blanching, pulsed electric field (PEF) and PEF + blanching combination (PEFB)) on the chemical composition, anthocyanins, acrylamide, and digestive behavior (starch hydrolysis and anthocyanins bioaccessibility) of purple sweet potato deep-fried chips. In total 15 independent batches were made, three for each studied treatment (also a control without pretreatment was developed). The studied pretreatments impacted on fat and starch content, especially blanching and PEFB, which caused an increase in fat absorption and break starch, generating maltodextrins. Nineteen anthocyanins were detected, mainly cyanidin and peonidin derivatives, but a drastic loss was observed in blanched, PEF-treated and PEF-B-Treated chips. Acrylamide values ranged from 504.11 to 6350.0- μg/kg, with the highest values reported by untreated chips and the lowest by PEF-B-treated chips (p < 0.05). The anthocyanin's bioaccessibility ranged between 66.57 and 92.88%, with soaked chips that showed the highest values.

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Source
http://dx.doi.org/10.1016/j.foodchem.2024.140535DOI Listing

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