Formation and mitigation of acrylamide in oven baked vegetable fries. (30th August 2022)

• Record Type: Journal Article
• Authors: Nguyen, Khanh Hoang; Nielsen, Rikke Holm; Mohammadifar, Mohammad Amin; Granby, Kit
• Is Part Of: Food chemistry. Volume 386(2022)
• Publication Date: 2022-08-30
• Subjects: Acrylamide -- Vegetable fries -- Processing contaminants -- Food safety -- Mitigation; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.132764
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Acrylamide can form in oven baked sweet potato and carrot fries at high levels. Acrylamide formation increased exponentially as a temperature and baking time function. Margin of Exposure estimation revealed potential adverse health effect in many age groups when consuming sweet potato or carrot fries. Blanching or acid immersion of raw ingredients can greatly reduce acrylamide formation, up to 99%. Abstract: Investigation into oven baked sweet potato and carrot fries at various temperatures and times demonstrated the in situ formation of acrylamide in an exponential manner. High levels of acrylamide were found in these food items: up to 327 µg/kg for sweet potato baked at 190 °C for 14 min, and 99 µg/kg for carrot baked at 190 °C for 13 min. Risk assessment via Margin of Exposures estimation showed that consumption of these fries might pose adverse health effects to consumers from toddlers to adults, especially when the fries were prepared at high temperatures above 175 °C and for a long time. Raw ingredient blanching and immersion in acetic acid prior to preparation have been proven to greatly reduce acrylamide formation, up to 99%. It is recommendable to apply these techniques either at industrial or domestic cooking scales to ensure minimal health risk from dietary exposure to acrylamide.