Inhibition of acrylamide and <scp>5‐hydroxymethylfurfural</scp> formation in French fries by additives in model reaction

Abstract

Abstract Acrylamide (AA) and 5‐hydroxymethylfurfural (HMF) are Maillard reaction products that are formed during frying; they are toxic and are considered a potential health risk due to their high consumption levels in western diets. The purpose of this study was to evaluate various strategies for the formation of AA and HMF in French fries. HMF was quantified with a UV‐spectrophotometer and AA was determined by high‐pressure liquid chromatography (HPLC) with the help of diode array detection (DAD) detector. Principal component analysis was used to visualize the effects of the various additive treatments, and these data were also used to evaluate the best‐fitting regression models between AA and HMF with reducing sugar, asparagine, and color value (a*), and browning index. The resulting models showed a highly significant correlation ( r &gt; 0.90, p &lt; 0.001). Organic acids and salts and pectin all significantly reduced the final AA content due to the change in pH. Additionally, amino acids decreased AA while maintaining the pH at its original value. With a combination of citric acid and l ‐lysine, a synergistic AA‐lowering effect was observed. Practical application This research will benefit the Indian food industry by demonstrating how an additive can be used as a pretreatment to compress the AA and HMF content of foods. This frequently raises the customer's awareness of consumable goods and the importance of determining the maximum amount that can be consumed daily to protect themselves from contaminants such as HMF and AA.