Assessment of vacuum frying as an alternative procedure for the preparation of vegetable crisps

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F23%3A43927211" target="_blank" >RIV/60461373:22330/23:43927211 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Assessment of vacuum frying as an alternative procedure for the preparation of vegetable crisps

Popis výsledku v původním jazyce

Fried vegetable chips have recently been the subject of discussions by experts, mainly regarding food safety. These products are sought after and usually presented as a &quot;healthier alternative&quot; to potato chips. On the other hand, they can also be a significant source of dietary intake of processing contaminants, especially acrylamide (AA). [1, 2]The most frequently used vegetables for the production of crisps are carrots and sweet potatoes, i.e. raw materials with a higher content of free sugars, precursors of AA. In 2017, Commission Regulation (EU) 2017/2158 was issued, establishing mitigating measures for the reduction of the presence of AA in food. This regulation establishes the benchmark level value for the presence of AA in potato chips at 750 μg/kg. However, vegetable crisps are only mentioned in Commission Recommendation (EU) 2019/1888, and in An overview of the main contaminants in food that are monitored and discussed by the Directorate-General for Health and Food Safety of the European Commission from December 2022. The proposed benchmark level value for AA content was set at 700 μg/kg. In contrast, commercially available vegetable crisps can reach values up to 4 457 μg/kg depending on the type of vegetable. [2-5]The aim of this study was to assess the quality and safety of fried vegetable, specifically sweet potato, crisps obtained by vacuum frying (i.e. at lower temperatures) and their comparison with conventional frying at atmospheric pressure. In addition to monitoring the formation of AA, utilizing ultra-high performance liquid chromatography (U-HPLC) coupled to tandem mass spectrometry (MS/MS), other qualitative parameters of the resulting product were determined. For a more detailed characterization of the changes occurring during these processes, the samples were assessed using &quot;chemical fingerprinting&quot;, employing U-HPLC coupled to high-resolution tandem mass spectrometry (HRMS/MS). With optimized vacuum frying, it was possible to achieve a reduction in the acrylamide content (up to 93%) in the final product, compared to conventionally fried crisps. Using metabolomic analysis, it was also possible to discuss changes in biologically active substances during these processes.

Název v anglickém jazyce

Assessment of vacuum frying as an alternative procedure for the preparation of vegetable crisps

Popis výsledku anglicky

Fried vegetable chips have recently been the subject of discussions by experts, mainly regarding food safety. These products are sought after and usually presented as a &quot;healthier alternative&quot; to potato chips. On the other hand, they can also be a significant source of dietary intake of processing contaminants, especially acrylamide (AA). [1, 2]The most frequently used vegetables for the production of crisps are carrots and sweet potatoes, i.e. raw materials with a higher content of free sugars, precursors of AA. In 2017, Commission Regulation (EU) 2017/2158 was issued, establishing mitigating measures for the reduction of the presence of AA in food. This regulation establishes the benchmark level value for the presence of AA in potato chips at 750 μg/kg. However, vegetable crisps are only mentioned in Commission Recommendation (EU) 2019/1888, and in An overview of the main contaminants in food that are monitored and discussed by the Directorate-General for Health and Food Safety of the European Commission from December 2022. The proposed benchmark level value for AA content was set at 700 μg/kg. In contrast, commercially available vegetable crisps can reach values up to 4 457 μg/kg depending on the type of vegetable. [2-5]The aim of this study was to assess the quality and safety of fried vegetable, specifically sweet potato, crisps obtained by vacuum frying (i.e. at lower temperatures) and their comparison with conventional frying at atmospheric pressure. In addition to monitoring the formation of AA, utilizing ultra-high performance liquid chromatography (U-HPLC) coupled to tandem mass spectrometry (MS/MS), other qualitative parameters of the resulting product were determined. For a more detailed characterization of the changes occurring during these processes, the samples were assessed using &quot;chemical fingerprinting&quot;, employing U-HPLC coupled to high-resolution tandem mass spectrometry (HRMS/MS). With optimized vacuum frying, it was possible to achieve a reduction in the acrylamide content (up to 93%) in the final product, compared to conventionally fried crisps. Using metabolomic analysis, it was also possible to discuss changes in biologically active substances during these processes.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů