Reduction of acrylamide formation in fried potato chips by Aureobasidum pullulans L1 strain.
Int J Food Microbiol
; 289: 168-173, 2019 Jan 16.
Article
en En
| MEDLINE
| ID: mdl-30253309
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.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Banco de datos:
MEDLINE
Asunto principal:
Ascomicetos
/
Solanum tuberosum
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Culinaria
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Acrilamida
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Manipulación de Alimentos
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Microbiología de Alimentos
Idioma:
En
Revista:
Int J Food Microbiol
Asunto de la revista:
CIENCIAS DA NUTRICAO
/
MICROBIOLOGIA
Año:
2019
Tipo del documento:
Article
País de afiliación:
Italia