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Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain

Author:
Di Francesco, Alessandra, Mari, Marta, Ugolini, Luisa, Parisi, Bruno, Genovese, Jessica, Lazzeri, Luca, Baraldi, Elena
Source:
International journal of food microbiology 2019 v.289 pp. 168-173
ISSN:
0168-1605
Subject:
Aureobasidium pullulans, Maillard reaction, acrylamides, asparagine, bakery industry, disease control, free amino acids, fruits, frying, heat treatment, postharvest diseases, potato chips, potatoes, pullulan, taste, temperature, yeasts
Abstract:
Acrylamide is a potential carcinogenic molecule formed during food heat processing at high temperature (Maillard reaction). In the present study, the ability of the yeast Aureobasidium pullulans to deplete the acrylamide precursor free asparagine in fresh potatoes was investigated. A. pullulans applied before final frying changes the free amino acid composition of potatoes, decreasing the content of free asparagine by 16% and reducing acrylamide by 83% in fried potatoes. Potato browning was also reduced by yeast treatment without negative drawbacks on chip taste. This yeast, commonly used in fruit postharvest disease control, can therefore also be applied in potato and bakery industries to reduce food acrylamide content.
Agid:
6156984