Ultrasonic-assisted leaching of glucose and fructose as an alternative mitigation technology of acrylamide and 5-hydroxymethylfurfural in potato chips

The effect of ultrasound (480 W, 40 kHz) on the leaching of reducing sugars during the water soaking of potatoes slices (60, 70 and 80 degrees C-1, 8 and 15 min) was investigated to reduce the formation of acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) in potato chips. Ultrasound (US) influenced abruptly the reducing sugar leaching during the first 15 min, significantly increasing their extraction rate (glucose: 60%, fructose: 30%) at all evaluated temperatures. When potato slices were treated with US, the formation of AA (-95%) and 5-HMF (-96%) were reduced significantly after frying. Although AA content did not correlate with glucose and fructose concentrations, 5-HMF did (r2: 0.80 and 0.83, respectively), probably because reducing sugars are their main precursors. The AA and 5-HMF concentrations of potato chips presented good correlation coefficient (r2:0.76), suggesting the use of 5-hydroxymethylfurfural as an acrylamide indicator for potato chips.

Automated summary

The study found that ultrasound treatment can significantly increase the extraction rate of reducing sugars in potato slices, reduce the formation of acrylamide and 5-hydroxymethylfurfural in potato chips after frying. In addition, there is a high correlation between glucose and fructose concentrations and the content of 5-hydroxymethylfurfural, which can be used as an indicator for acrylamide in potato chips.