Browsing by Author "Granby, Kit"

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    Acrylamide mitigation in potato chips by using NaCl
    (Springer Nature, 2010) Pedreschi Plasencia, Franco; Granby, Kit; Risum, Jørgen
    In April 2002, Swedish researchers shocked the world when they presented preliminary findings on the presence of acrylamide in fried and baked foods, most notably potato chips and French fries, at levels of 30-2,300 ppb. The objective of this research was to study the effect of immersing potato slices in a NaCl solution over the acrylamide formation in the resultant potato chips. Potato slices (Verdi variety, diameter 40 mm, width 2.0 mm) were fried at 170 A degrees C for 5 min (final moisture content of similar to 2.0%). Prior to frying, the potato slices were treated in one of the following ways: (1) control slices (unblanched or raw potato slices); (2) slices blanched at 90 A degrees C for 5 min in water; (3) slices blanched at 90 A degrees C for 5 min plus immersed in a 1 g/100 g NaCl solution at 25 A degrees C for 5 min; (4) slices blanched at 90 A degrees C for 5 min plus immersed in a 3 g/100 g NaCl solution at 25 A degrees C for 5 min; (5) slices blanched at 90 A degrees C for 5 min plus immersed in distilled water at 25 A degrees C for 5 min; and (6) slices blanched at 90 A degrees C for 5 min in a 3 g/100 g NaCl solution. Blanching followed by the immersion of potato slices in 1 g/100 g NaCl solution was effective in reducing acrylamide content in similar to 62%; however, almost half of this percentage (similar to 27%) could be attributed to the effect of NaCl and 35% to the effect of the slight heating treatment during salt immersion step (25 A degrees C for 5 min). Blanching seems to make the NaCl diffusion in potato tissue easier leading to a significant acrylamide reduction in the potato slices after frying.
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    Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching
    (Elsevier Science BV, 2011) Pedreschi Plasencia, Franco Wilfredo; Mariotti Celis, María Salomé; Granby, Kit; Risum, Jorgen
    In this research acrylamide reduction in potato chips was investigated in relation to blanching and asparaginase immersion treatments before final frying. Potatoes slices (Verdi variety, diameter: 40 mm, thickness: 2.0 mm) were fried at 170 degrees C for 5 min (final moisture content of similar to 2.0 g/100 g). Prior to frying, potato slices were treated in one of the following ways: (i) Rinsing in distilled water (control I); (ii) Rinsing in distilled water plus blanching in hot water at 85 degrees C for 3.5 min; (iii) Rinsing in distilled water plus immersion in an asparaginase solution (10000 ASNU/L) at 50 degrees C for 20 min; (iv) Rinsing in distilled water plus blanching in hot water at 85 degrees C for 3.5 min plus immersion in an asparaginase solution (10000 ASNU/L) at 50 degrees C for 20 min; (v) Rinsing in distilled water plus blanching in hot water at 85 degrees C for 3.5 min plus immersion in distilled water at 50 degrees C for 20 min (control II). Blanching in hot water (ii) was almost as effective as asparaginase potato immersion (iii) in order to diminish acrylamide formation in potato chips (acrylamide reduction was similar to 17% of the initial acrylamide concentration). When potato slices were blanched before asparaginase immersion, the acrylamide content of the resultant potato chips was reduced considerably by almost 90%. We have demonstrated that blanching of potato slices plus asparaginase treatment is an effective combination for acrylamide mitigation during frying. It seems to be that blanching provokes changes in the microstructure of potato tissue leading to an easier and more effective diffusion of asparaginase. (C) 2011 Elsevier Ltd. All rights reserved.
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    Are Chileans exposed to dietary furan?
    (2013) Mariotti Celis, María Salomé; Toledo, Carla; Hevia, Karen; Gómez, J. Pablo; Fromberg, Arvid; Granby, Kit; Rozowski Narkunska, Samuel Jaime; Castillo Valenzuela, Oscar; Pedreschi Plasencia, Franco
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    Color development and acrylamide content of pre-dried potato chips
    (ELSEVIER SCI LTD, 2007) Pedreschi, Franco; Leon, Jorge; Mery, Domingo; Moyano, Pedro; Pedreschi, Romina; Kaack, Karl; Granby, Kit
    The objective of this work was to study the development of color formation in pre-dried potato slices during frying and acrylamide formation in the final potato chips. Color measurement was done by using an inexpensive computer vision technique which allowed quantifying representatively and precisely the color of complex surfaces such as those of potato chips in L*a*b* units from RGB images. Prior to frying, potato slices (Desiree variety, diameter: 37 mm, width: 2.2 mm) were blanched in hot water at 85 degrees C for 3.5 min. Unblanched slices were considered as the control. Slices of the same dimensions were blanched as in the previous step, and then air-dried until reaching a moisture content of 60% (wet basis). These samples were called pre-dried potato slices. Potato slices were fried at 120 degrees C, 140 degrees C, 160 degrees C and 180 degrees C until reaching moisture contents of similar to 1.8% (total basis) for color quantification. Acrylamide concentration was determined only in final chips fried at 120 degrees C, 150 degrees C and 180 degrees C and compared with that of two brands of commercial chips produced in Chile (Moms and Frito Lay). Color values in L*a*b* units were recorded at different sampling times during frying at the four mentioned temperatures using the total color difference parameter (Delta E). Pre-drying did not affect the color of potato chips considerably when compared against blanched chips; however when fried at 180 degrees C, pre-dried potato chips present 44%, 22%, 44% lower acrylamide content than that of the control, Moms and Frito Lay chips, respectively. (c) 2006 Elsevier Ltd. All rights reserved.
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    Color kinetics and acrylamide formation in NaCl soaked potato chips
    (ELSEVIER SCI LTD, 2007) Pedreschi, Franco; Bustos, Oscar; Mery, Domingo; Moyano, Pedro; Kaack, Karl; Granby, Kit
    The objective of this work was to study the kinetics of color development in blanched and blanched-NaCl impregnated potato slices during frying by using the dynamic method and also to evaluate the effect of NaCl in reducing acrylamide formation in potato chips. The measurement of color was done by using an inexpensive computer vision technique which allowed quantifying in a more precise and representative way the color in L*a*b* units of complex surfaces such as those of potato slices during frying. The effect of potato slice soaking in NaCl was evaluated not only for color change but also for acrylamide formation. Prior to frying, potato slices (Desiree variety, diameter: 37 mm, width: 2.2 min) were blanched in hot water at 85 degrees C for 3.5 min; these slices were considered as the control. Slices of the same dimensions were blanched as in the previous step, and soaked at 25 degrees C in a NaCl solution of 0.02 g/l 5 min at 200 rpm of agitation. These samples were considered as NaCl soaked potato chips.
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    Furan and Alkylated Furans in Heat Processed Food, Including Home Cooked Products
    (2014) Fromberg, Arvid; Mariotti Celis, María Salomé; Pedreschi Plasencia, Franco; Fagt, Sisse; Granby, Kit
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    Furan Occurrence in Starchy Food Model Systems Processed at High Temperatures: Effect of Ascorbic Acid and Heating Conditions
    (AMER CHEMICAL SOC, 2012) Mariotti, Maria; Granby, Kit; Fromberg, Arvid; Risum, Jorgen; Agosin, Eduardo; Pedreschi, Franco
    Furan, a potential carcinogen, has been detected in highly consumed starchy foods, such as bread and snacks; however, research on furan generation in these food matrixes has not been undertaken, thus far. The present study explored the effect of ascorbic acid addition and cooking methods (frying and baking) over furan occurrence and its relation with the non-enzymatic browning in a wheat flour starchy food model system. Results showed that furan generation significantly increased in the presence of ascorbic acid after 7 mm of heating (p < 0.05). The strongest effect was observed for baked products. Additionally, the furan content in fried products increased with the increase of the oil uptake levels. As for Mallard reactions, in general, the furan level in all samples linearly correlated with their degree of non-enzymatic browning, represented by L* and a* color parameters (e.g., wheat flour baked samples showed a R-2 of 0.88 and 0.87 for L* and a*, respectively), when the sample moisture content decreased during heating.
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    Furan: a critical heat induced dietary contaminant
    (2013) Mariotti Celis, María Salomé; Granby, Kit; Rozowski Narkunska, Samuel Jaime; Pedreschi Plasencia, Franco
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    Heat toxicant contaminant mitigation in potato chips
    (2015) Mariotti Celis, María Salomé; Cortés, Pablo; Fromberg, Arvid; Bysted, Anette; Pedreschi Plasencia, Franco; Granby, Kit
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    Patented techniques for acrylamide mitigation in high-temperature processed foods
    (Bentham Science Publishers, 2011) Mariotti Celis, María Salomé; Pedreschi Plasencia, Franco Wilfredo; Carrasco, José Antonio; Granby, Kit
    Heating foods has many advantages since it adds taste, color, texture and minimizes harmful germs, among others. Flavor and aroma compounds are produced via the Maillard reaction, where various hazardous compounds may form as well, such as acrylamide. Maillard reaction is believed to be the main route for acrylamide formation between reducing sugars (glucose and fructose), sucrose, and the amino acid asparagine, and, consequently, a variety of technologies have been developed to reduce acrylamide concentration in thermally processed foods based either on: (i) Changing process parameters (e.g. time and temperature of cooking) which inhibits Maillard Reaction; (ii) Reducing acrylamide precursor levels in raw materials to be cooked at high temperatures (e.g. by using microorganisms, asparaginase, amino acids and saccharides, blanching, etc.). In this paper, most of the recent patents for acrylamide reduction in foods processed at high temperatures are mentioned and briefly analyzed in order to develop new mitigation techniques for acrylamide in different food matrixes. © 2011 Bentham Science Publishers.