Inhibitory effect of hydrocolloids and ultrasound treatments on acrylamide and 5-hydroxymethylfurfural formation in French fries

Abstract

In this study, the influence of five hydrocolloids on the formation of acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) in French fries was investigated. Sodium alginic acid (SA) was the most promising inhibitor for simultaneously inhibiting AA and 5-HMF formation, with the highest inhibition rate of 35.3% and 26.2%, respectively. Additionally, the inhibitory effects of SA combined with ultrasound treatment (SA-UTS) or blanching treatment (SA-B) were evaluated. The combined treatments improved the simultaneous inhibitory effect compared to single SA coating treatment. SA-B treatment showed highest inhibition effect on AA (56.7%) and 5-HMF (40.9%) formation, however, it led to obvious discoloration and poor sensory quality of French fries. SA-UTS treatment showed a slightly lower inhibition effect on AA (50.6%) and 5-HMF (36.5%) formation but it had slighter side effects on color and sensory quality. Thus, SA-UTS treatment could be an interesting alternative to simultaneously inhibit the formation of AA and 5-HMF in French fries. Moreover, the AA and 5-HMF might be inhibited according to preventing the formation of their intermediates α-dicarbonyl compounds. Overall, this study for the first time proved the inhibiting effects on AA and 5-HMF formation achieved by SA-UTS treatment, a simple and practical method, which allowed new opportunities to optimize the frying process of fried foods and provided a basis for improving food safety and quality. • Hydrocolloids could inhibit AA and 5-HMF formation in French fries. • Sodium alginic acid (SA) was the most promising inhibitor among hydrocolloids tested. • SA-ultrasound (UTS) improved the inhibition effect rather than the single treatment. • The SA-UTS treatment preserved the favorable color and sensory quality of French fries.