Ultrasound as a pretreatment to reduce acrylamide formation in fried potatoes

摘要

Acrylamide is a compound that is potentially carcinogenic for human. This means that levels of acrylamide in foods should be reduced to a maximum. The acrylamide molecule is present in foods subjected to processes at temperatures above 120 degrees C, and it is formed through the reaction that takes place between asparagine and reducing sugars in the Maillard reaction. Fried potatoes are one of the main sources of acrylamide. In order to provide healthier food, this investigation proposes to apply high intensity ultrasound (US) as a frying pretreatment in water for 30 min, in order to reduce the acrylamide content of fried potatoes.