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The present study was performed to determine the amount of polycyclic aromatic hydrocarbons (PAHs) and health risk in potato and related products (raw potato, fries potato, charcoal-grilled potato, gas-grilled potato, boiled potato and industrial potato chips) using the MSPE technique (magnetic solid phase extraction) and GC/MS method (gas chromatography-mass spectrometry). The results exhibited that the median of 16 PAHs was 10.63 µg/kg. Also, the median level of BaP (Benzo[a]pyrene) in samples was 0.07 µg/kg, which was less than standard level of the European Commission (maximum level of BaP in vegetables is 1 and in dried herbs is 10 μg/kg). The highest and lowest median level of ƩPAHs were evaluated in potato chips (19.28 μg/kg) and raw potatoes (6.31 μg/kg), respectively. The simulation of Monte Carlo used to estimate the indexes of Chronic Daily Intake (CDI) and Incremental Life Cancer Risk (ILCR). This results showed the rank order of the index of CDI according to percentile 95% was Nap > Ace > Acy > Ph > Fla > An > Chr > B(k)F > B(a)P. The cancer risk assessment exhibited PAHs in samples did not pose a serious concern to humans (ILCR<10−6), which were below the provisional maximum tolerable daily (10 ng/kg bw day−1). [ABSTRACT FROM AUTHOR]

Today, consumer demand for food safety, especially in fried foods, is increasing. In the first place, it is demanded to reduce the amount of food toxins, in particular toxins resulting from the thermal process such as acrylamide. This study aimed to examine the effect of different technological treatments on the optimisation of minimum acrylamide and maximum colour properties by applying the Taguchi approach in the production of chips. In this study, design of experiments, signal-to-noise (S/N) ratio, analysis of variance, and regression analysis methods were used to optimise the minimum acrylamide and redness (a*), maximum brightness (L*), and yellowness (b*) values. The optimal parameters for acrylamide were found to be 90 °C slice washing temperature, 175 °C frying temperature, and 175 s frying time. The optimal parameters for colour analysis were determined as 30 °C slice washing temperature, 175 °C frying temperature, and 175 s frying time. Analysis of variance showed that frying temperature and time had a significant (p < 0.05) effect on the results. It was determined that a decrease in frying temperature and time led to a decrease in the amount of acrylamide and redness and an increase in brightness and yellowness. According to the results of the analysis of variance, the most effective technological treatments were frying temperature with effect rates of 37.45% and 60.26% for acrylamide and L* values, respectively, and frying time with effect rates of 40.50% and 44.19% for a* and b* values, respectively. As a result of the study, through the Taguchi method, while quality features in chips were preserved, the amount of acrylamide was reduced. [ABSTRACT FROM AUTHOR]

This study presents the experimental and statistical examination of different process applications in the production process of the glycoalkaloid level in potato chips to which consumers are exposed. In the first stage, slice washing temperature (swt), frying temperature (ftemp) and frying time (ft) were determined as factors that could affect the glycoalkaloid level. Considering industrial applications, three different slice washing temperatures (25, 55 and 85 °C), frying temperatures (180, 185 and 190 °C) and frying times (165, 185 and 205 s) were evaluated for the study. The L9 orthogonal array of the Taguchi method, which has been successfully applied in the analysis of multiple parameters, was used as the experimental design. Examining the S/N (signal/noise) ratios, the optimum process parameters for minimum content of α-solanine (As) were obtained as 25 °C swt, 190 °C ftemp and 165 s ft. The optimum process parameters were determined for minimum content of α-chaconine (Ac) as 55 °C swt, 190 °C ftemp and 165 s ft. In the analysis results, as swt decreased, ftemp increased, and ft was shortened; the glycoalkaloid ratio in the chips decreased. Analysis of variance results showed the most effective process parameter was the frying time for α-solanine and α-chaconine with 68.2% and 76.5%, respectively. Then comes ftemp with an effectiveness rate of 17.35% and 16.77%. In addition, the regression model developed to estimate the output parameters (As and Ac) yielded successful results with high determination coefficients (R2) of 90.6% and 92.5%. [ABSTRACT FROM AUTHOR]

In the presence of molecular oxygen, edible oils can be oxidized to form a multitude of α,β-unsaturated carbonyl products collectively called 'lipid-derived electrophiles'. These molecules affect the taste of fat-containing foods but also act as electrophiles by covalently binding to protein amines/thiols and DNA nucleotides. The chemical modification of proteins by lipid-derived electrophiles appears to play an important role in human health, but the quantification of this diverse class of compounds remains a challenge. In this study, we describe a method capable of measuring the relative content of α,β-unsaturated carbonyls in food containing edible oils by using a "turn-on" fluorescent probe. The detection of electrophiles is based on a pre-fluorescent probe, 7-mercapto-4-methyl-coumarin (C-SH). The fluorescence of C-SH increases after nucleophilic addition to electrophilic lipid oxidation products. Since different lipid-derived electrophiles will react at a different rate with our fluorescent probe, we expressed the probe's response against a standard electrophile: trans-2-nonenal. In this assay, electrophiles which react more quickly will have a more dominant weight in the measurements carried out. Using this analytical technique, we can compare electrophilic content in French fries from several restaurants, and find they have lower amounts of lipid-derived electrophiles versus frozen fries baked at home. We also demonstrate that potato chips sealed in a reduced oxygen atmosphere will have a low 'electrophilic content' that increases over time, whereas chips in oxygen-permeable packaging initially have a higher 'electrophilic content' that does not increase as much over time. The relative ease of fluorescence measurements using microplate readers coupled with a simple oil extraction protocol should allow this method to quantify 'electrophilic content' in several food sources. [ABSTRACT FROM AUTHOR]

Cold temperature storage (lower than 10 °C) has been used as a management strategy to extend marketability and reduce potato storage losses. However, cold temperatures may result in dark-colored chips through a process known as cold-induced sweetening (CIS). 'Dakota Crisp' and 'Dakota Diamond' are two North Dakota State University potato breeding program cultivar releases selected for cold-chipping ability with high tuber yield potential. Two-year storage trials were conducted to examine sugar development and tuber processing quality of four cultivars grown at three nitrogen rates under irrigated and non-irrigated field conditions. The two-way interaction between storage period and storage temperature was significant for sucrose content, glucose content, visual chip color, and Agtron values, indicating a difference in sugar development for each storage temperature profile. Among the four cultivars evaluated under both irrigated and non-irrigated production conditions, 'Dakota Pearl' accumulated significantly less sucrose and glucose compared to other cultivars under the same storage conditions. 'Dakota Crisp' produced acceptable chip color from 8.9 °C after long term storage, while 'Dakota Diamond' produced acceptable chip color from 8.9 °C for up to 6 months of storage. These results emphasize the importance of developing cultivar-specific management profiles including storage and the informational need for producers and processors in determining the best practices for individual cultivars. [ABSTRACT FROM AUTHOR]

The global market for potato and corn chips is rapidly expanding due to the modern fast-paced lifestyle. However, the high fat content, especially saturated fats in these deep-fried snacks, poses significant health risks such as hypertension, coronary heart disease, and diabetes. In this study, fatty acid profiles of commercially available corn and potato chips are analyzed and their impacts on consumer preferences in Turkey is examined. The findings reveal notable differences in the nutritional content between potato and corn chips, with potato chips generally having higher fat and protein content. The survey results indicate that consumer preferences are significantly influenced by age, education level, and occupation. The factor analysis identified three main components affecting purchasing decisions: nutritional value and additives, hygiene and brand quality, and price and affordability. Considering these insights, manufacturers should be encouraged to reformulate their products to meet the increasing demand for healthier options, emphasize food safety standards, and balance product quality with affordability to appeal to a broader range of consumers. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION This study applied a combined pretreatment method involving microwave and acetic acid (AA) soaking to monitor oil absorption of fried potato chips based on texture and microstructure characteristics.Results demonstrated that medium–low microwave combined with 4 h of AA soaking significantly improved the texture profile of potato chips, and reduced oil content by approximately 53.25%. Higher microwave intensity led to greater surface roughness of samples, whereas AA soaking for 1–4 h effectively reduced surface roughness. The decrease in Fm and Nwr, along with the increase in Fwr and Wc with prolonged AA soaking time for 1–4 h indicated that medium–low microwave intensity combined with AA pretreatment enhanced hardness and brittleness of samples. Microscopic examination of cell structure revealed that this combined pretreatment facilitated pectin gelation between the cell walls of potato chips, resulting in a more intact cell structure with fewer gaps. Additionally, the color of pretreated potato chips became brighter.The combination of medium–low microwave intensity and AA soaking pretreatment resulted in a decrease in the oil content and improved the texture profile of fried potato chips. This study provides new strategies and insights for producing low‐fat potato chips based on low‐cost pretreatment. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Hydroquinone-based organic molecules are often used as unavoidable preservatives in the food industry. Among these additives, tertiary butylated hydroquinone (TBHQ) is widely employed as a preservative in various processed foods. However, the potential health risks associated with the excessive presence of TBHQ in food products have raised significant concerns. To address this pressing issuea novel binder-free composite composed of a manganese metal–organic framework and functionalized carbon nanofibers (Mn-MOF/f-CNF) has been developed as an electrode modifier for the ultrasensitive detection of TBHQ in food samples. The Mn-MOF/f-CNF composite was achieved using the ultrasonication method, revealing a lamellar sheet-like structure of the Mn-MOF and the curly thread-like fibrous structure of f-CNF. The developed Mn-MOF/f-CNF/SPE sensor system resulted in well-defined redox signals for TBHQ detection in a neutral pH solution. Compared to the unmodified SPE system, the modified system showed approximately a 300 mV reduction in overpotential and a twofold increase in peak current signal for TBHQ detection. The Mn-MOF/f-CNF/SPE sensor system showed a linear concentration window of 0.01 to 800 μM with a sensitivity of 6.28 µA µM−1 cm−2 and the obtained detection limit was 1.36 nM. Additionally, the proposed sensor displayed excellent reproducibility and repeatable results with an RSD of less than 5%. The real-time applicability of the Mn-MOF/f-CNF/SPE sensor system was demonstrated using real samples such as potato chips and instant noodles, showing excellent results with a recovery range of 95.1–98.5%. [ABSTRACT FROM AUTHOR]

Processed plant-based foods, particularly high carbohydrate-containing foods, are among the greatest contributors to dietary acrylamide, a probable human carcinogen, uptake. Between 2009 and 2020, five surveys were conducted to determine acrylamide in high carbohydrate-containing foods in Canada. These surveys included sampling of potato and sweet potato chips, French fries, and frozen potato/sweet potato products, as a follow-up to our earlier surveys from 2002 - 2008. Samples were analyzed using isotope dilution (13C3-acrylamide) with LC-MS/MS. The highest mean acrylamide levels were found in sweet potato chips. Among potato chips (57 to 4660 ng g−1), one brand consistently showed the highest concentrations with wide variability. Acrylamide concentrations decreased over time in ready-to-eat French fries (from 480 to 358 ng g−1), and one brand showed a clear reduction temporally. Wide variations were observed among brands, among lots/outlets of same brands, and among different food chains. Acrylamide levels in potato chips decreased between 2009 and 2016 (504.3 ng g−1) relative to the period 2002 - 2008 (1096.9 ng g−1). The acrylamide trends observed in the products measured in the latest study indicate that food producers may have adopted mitigation strategies. [ABSTRACT FROM AUTHOR]

Potato snacks are a promising nutrient delivery strategy, given their global popularity. This study aimed to compare potato cultivars (S.M Kaghan, Rocco, Kuroda, and Desiree) for chips production. Proximate, physicochemical, microbial, and sensory evaluations were conducted on chips made from these varieties. Rocco had the highest moisture content (1.39%), followed by Kuroda (1.35%). Significant variations (p < 0.05) in fat, carbohydrate, ash, fiber, pH, and acidity were observed between control and all varieties. Mold counts were highest in Rocco (1.11 log CFU/g), while S.M Kaghan, Desiree, and Kuroda had counts of 1.04, 0.85, and 0.99 log CFU/g, respectively. Total plate count increased significantly during storage, reaching 3.27, 3.38, 3.51, 3.62, and 3.72 log CFU/g on days 0, 15, 30, 45, and 60, respectively. Sensory evaluation indicated that the chips were well-accepted, with Desiree variety scoring highest in all attributes. [ABSTRACT FROM AUTHOR]

BACKGROUND: The material composition significantly influences the oil absorption and quality characteristics of fried food products. The oil absorption of restructured potato chips is highly dependent on the structural properties of the restructured potato‐based dough produced prior to frying. In this study, three types of starch were added to modify the structure of restructured potato‐based dough, allowing the production of potato chips with less oil absorption. RESULTS: Distinct differences were observed among the three types of starch in terms of amylose content, chain length distribution, swelling power, solubility, crystalline structure and pasting properties. The addition of wheat starch, corn starch and tapioca starch changed the rheological properties, water distribution and strength of the restructured dough. Importantly, adding wheat starch and corn starch significantly lowered the oil content of potato chips by 7.94% and 13.06%, respectively. The reduction in oil absorption by potato chips was attributed to the increased strength of the starchy gel network of the dough, a slower rate of water evaporation and a limitation of dough expansion during frying. CONCLUSION: Adding wheat starch or corn starch to restructured potato‐based dough resulted in a decrease in the oil absorption of potato chips by creating a stronger starchy gel network in the dough. This study could guide the development of suitable material compositions, which are important for producing fried food products with lower oil content. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The development and application of virtual reality (VR) technology significantly enhances consumer immersion. Exploring a multi-sensory evaluation model for virtual packaging is valuable for integrating VR technology with packaging. This study developed a multi-sensory evaluation model for virtual packaging using the analytic hierarchy process (AHP). Eye-tracker experimentation was conducted to identify consumer attention indicators when interacting with virtual packaging. These indicators were quantified using Saaty's nine-level importance scale and expert input, resulting in a comprehensive multi-sensory evaluation model. Subsequently, a VR shopping system focused on potato chips and cola as packaging design objects. This system was evaluated using the established model, and the results were analyzed. Based on the findings, improvements were made, and the system was re-evaluated using the modified model. The post-improvement evaluation demonstrated significantly enhanced sensory experiences. These results validate that the developed evaluation model effectively guides multi-sensory design approaches for packaging within a VR environment. [ABSTRACT FROM AUTHOR]

This research investigates the influence of anglicisms on the Product Appeal in Italian print advertising. Despite the pervasive use of anglicisms in the Italian advertising industry, little is known about their impact on the precursors to Product Appeal. Two original studies were conducted involving potato chips (convenience product) and stereo speakers (shopping product). The results showed no effect of anglicisms on the relationships between Perceived Product Differentiation, Perceived Price Fairness, Perceived Product Globalness, or Perceived Product Modernity and Product Appeal. However, Anglicisms consistently altered the relationship between Perceived Product Risk and Product Appeal. Specifically, while anglicisms decreased Perceived Product Risk for potato chips, they increased Perceived Product Risk for stereo speakers, suggesting the impact of anglicisms on Perceived Product Risk can operate in an independent mechanism and be product-dependent. This research provides a novel insight on how anglicisms can affect consumer psychology and adds a more nuanced understanding to previous literature regarding language choice in advertising. [ABSTRACT FROM AUTHOR]

Copyright of Harran Journal of Agricultural & Food Science is the property of Harran University, Faculty of Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Food losses and hunger around the world are majorly attributed to the lack of diverse food processing technologies and standardized methods. Solar energy is a potential solution for drying agricultural products, but traditional solar drying methods are not yet widely used. This study developed a finite element model using COMSOL Multiphysics to assess the performance of a passive greenhouse dryer for drying food products. The proposed model was used to simulate the drying of potato slices, and the results showed that the dryer was able to reduce the moisture content of the potato slices from 1 to 0.005 in 3 h. The drying efficiency was 20.52%, the relative humidity inside the drying chamber was 25.2%, and the energy and exergy efficiencies were 63.46% and 94.01%, respectively. Overall, the results of this study suggest that the passive greenhouse dryer is a suitable drying method for potato chips. The model developed in this study can be used to further optimize the design of the dryer and to evaluate its performance for other food products. [ABSTRACT FROM AUTHOR]

This study was conducted to provide data on the amount of acrylamide (AA) in 270 heat-treated carbohydrate-rich foods in Turkey, determined by gas chromatography-mass spectrometry (GC-MS). A total of 270 samples were analysed and it was found that 85% of potato chips, 80% of biscuits, 85% of cakes, 80% of bread, 80% of roasted peanuts, 80% of roasted nuts and 85% of pretzels contained AA above the limit of quantification (LOQ). Analytical results indicated that 10 corn chips samples, 4 biscuits samples, all bread samples, all wheat bread samples, 2 dried bread samples and 1 pretzel sample contained AA levels above the benchmark levels of 150, 350, 50, 50, 300 and 300 µg/kg, respectively, as set by the European Commission. [ABSTRACT FROM AUTHOR]

Agroindustrial potato (Solanum tuberosum L.) waste mainly includes peel and pulp; however, potatoes of low industrial quality are also discarded by industry. A viable alternative to give added value to these byproducts is the use of these as seeds, as well as the use of starch. The objective of this work was to evaluate the physiological quality (germination and vigor), starch content and relationship between these variables in discarded tubers from the industry through chemical-structural analyses to better understand their influence on starch composition. The physiological quality of the potatoes was evaluated through germination and vigor tests; likewise, starch was extracted, and the yield was determined. Physicochemical characterization of the starches was carried out through proximal and structural analysis using nuclear magnetic resonance (NMR). The results showed that the tubers had 100.00% germination and 98.66% vigor and were suitable for use as seeds. The starch yield did not significantly differ. However, characterization of the starch revealed significant differences (p = 0.05) in moisture, ash, carbohydrate and amylose contents, which were influenced by the storage temperature (4 °C) of the tubers subjected to a vigor test, which interferes with enzymatic activity. During germination, the NMR results showed type B crystallinity, which is typical of tubers, indicating that the viability tests did not promote changes in the type of crystallinity. The results obtained can help us understand the effect of germination on the composition of starch and, accordingly, choose the most appropriate applications for this starch, whether food or nonfood. [ABSTRACT FROM AUTHOR]

The experiment was done for assess the utilization of potato chips scraps (PCS) as a substitute with a corn in basal diet on feeding behavior patterns, growth performance and economic efficiency of Japanese quails. A total number of 144 unsexed Japanese quails during age of 14 days were distributed randomly allocated into three treatments with each treatment further subdivided into four replicates. The treatment one received a basal diet as a control, while treatments 2 and 3 had yellow corn replaced with two levels of PCS, i.e., 4% and 8%, respectively. The quail were raised under the same management conditions with ad libitum feed and water offered. Various parameters, such as body weight gain, body weight, feed intake, feed conversion ratio, feeding behavior patterns and economic efficiency were appraised. Our results showed that the birds received (PCS) 4% and 8% higher significantly (p≤0.05) value of body weight gain, body weight, performance index, economic efficiency, intestine length, total lipids, cholesterol, triglycerides and HDL than control group. While, there were no found significant difference between treatments for feed consumption. Moreover, the high (p≤0.05) value of LDL was found in control group than other treatments group. In conclusion, the supplementation of the diet with PCS at the levels of 4% and 8% did not have any adverse impact on the bird’s performance, feeding behavior patterns and economic value of Japanese quails through the growing period. [ABSTRACT FROM AUTHOR]

L-asparaginase is an important therapeutic biomolecule, used to treat lymphocytic leukemia. In the present study, Iodobacter sp. PCH194 genome was mined for new L-asparaginase (Id-ASNase II). In silico analysis including amino acid composition and pI revealed its sequence-based novelty and phylogenetic closeness to the commercial bacterial L-asparaginases. Subsequently, the gene was successfully cloned and overexpressed in Escherichia coli (E. coli BL21 DE3). The monomeric molecular weight of Id-ASNase II was 38 kDa with a native size of 150 kDa. Maximum L-asparaginase activity (80 U mg− 1) was achieved in 25 mM Tris-HCl buffer (pH 8.2) at 37 °C after 10 min of incubation. The enzyme was active in wide pH (5.0–11.0) and temperature ranges (4–70 °C). The half-life (t1/2) of the enzyme at 37 °C was 13.54 h, whereas Km, Vmax, kcat, and kcat/Km were 1.2 mM, 128 µmoles min− 1, 82 s− 1, and 63.1 s− 1 mM− 1, respectively. Id-ASNase II exhibited cytotoxicity against cancer cell line K562 (IC50 value 0.4 U mL− 1) leading to cell cycle arrest in the G2/M phase after treatment. Furthermore, 10 U Id-ASNase II led to a 57% acrylamide reduction in potato chips. Thus, the study discovered and characterized Id-ASNase II with potential applications for treating leukemia and food processing. [ABSTRACT FROM AUTHOR]

Purpose: In developing countries, 40-50% of horticultural produce is lost yearly due lack of adequate cold chain technology which necessitates the search for a means of storing this produce under ambient conditions with minimal loss to both nutritional and sensory qualities. This study was conducted to assess the effect of the curing period, Abscisic Acids (ABA) levels and storage conditions on the sensory attributes of fried potato chips after 12 weeks of storage Research Method: The experiment was a Split-Split-Plot Design (SSPD) with curing period, storage condition and ABA rates allocated to the main plot, subplot and sub-sub-plot respectively. Treatments were replicated three times; each consisting of 20 potato tubers, and data on sensory properties were taken at the end of the storage period. The data were subjected to Analysis of Variance (ANOVA) using Genstat Discovery Edition. Means that showed significant differences were separated using Duncan's Multiple Range Test (DMRT) at a 0.05% level of probability. Findings: The results showed that curing, storage conditions and ABA rates had a highly significant influence on the organoleptic quality of fried potato chips after storage for 12 weeks under ambient storage conditions. Thus for the best sensory quality of fried potato chips in the study area, tubers should be treated with 4 ppm ABA, cured for seven days, and stored under a shaded pit or heap storage method. Research Limitations: The study evaluated the influence of curing, ABA and storage methods on the sensory attributes of fried potato chips under ambient conditions. The experiment is limited to four curing periods, three ABA rates, three storage conditions and one potato variety (cv Marabel). Originality/Value: This research offers a solution to the distressing problem of huge postharvest loss of potatoes in most developing countries due to a lack of reliable power supply, financial resources and the technical know-how to deploy modern technologies for postharvest management of potato tubers. [ABSTRACT FROM AUTHOR]

The aim of the research is to investigate the efficiency of producing blanched apple chips utilizing an innovative technology, namely sublimation drying. Apples of the "Aport Almaty" variety were stored at a temperature of 4°C prior to processing. They were peeled, seeded, sliced into segments of specific thickness, and subjected to drying in a drying chamber at temperatures of 45, 50, and 60°C. Following drying, the samples were analyzed for antioxidant content, phenolics, minerals, and vitamins. For comparative analysis, methods such as sublimation drying, conventional drying, and low‐temperature drying were also employed. Atomic absorption spectroscopy and high‐performance liquid chromatography methods are employed for the analysis of the mineral and vitamin composition. Each group consists of 30 samples. Analysis of variance revealed statistically significant differences in antioxidants (F(3, 116) = 12.48, p <.001), water activity (F(3, 116) = 7.22, p <.01), and phenols (F(3, 116) = 9.85, p <.001) among the drying methods. Sublimation drying demonstrated higher levels of antioxidants and phenols (p <.05). At 45°C, sublimation drying resulted in higher levels of antioxidants (p <.05) and vitamin C, as well as low water activity (p <.05). Dry mass significantly correlated with storage stability (r = −0.75, p <.05). Sublimation drying exhibited superiority in moisture loss (F > 24.17, p <.001). The correlation coefficient between dry mass and moisture content was −0.82 (p <.01). Blanching improved antioxidant activity (75% vs. 65%) and color preservation. Practical applications: Our study deepened the understanding of sublimation drying processes in apple chip production by determining optimal conditions for achieving high product quality. The obtained results provide valuable recommendations for practical application in the food industry, including optimal temperature regimes and the use of blanching to enhance chip quality. The universality of our study results supports their applicability in various sectors of the food industry that involve the drying of fruits and vegetables. Sublimation drying with blanching demonstrated high effectiveness in preserving the biochemical characteristics of the product, extending shelf life, and enhancing organoleptic properties. [ABSTRACT FROM AUTHOR]

To demonstrate the importance of sound in the perception of food texture, a sensory evaluation of texture was conducted using a custom device by feeding boneconducted sounds generated during the mastication of potato chips through headphones as auditory feedback. In agreement with previous reports, it was verified that the perceived crispness was generally augmented depending on the presented sound pressure level. It is also suggested that enhanced mastication sounds have a complementary effect on deteriorated texture of foods that have absorbed moisture. [ABSTRACT FROM AUTHOR]

Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, the effects of different drying (180–325 W and 100–400 mmHg) and frying (250–350 W and 400 mmHg) parameters on phenolic compounds, bioaccessibilities, antioxidant activities, and α-glucosidase inhibitory activities of apple chips dried and fried by vacuum-combined infrared radiation were investigated. Catechin (12.15–34.48 mg/kgDM), epicatechin (34.33–137.07 mg/kgDM), procyanidin B1 (14.07–30.05 mg/kgDM), procyanidin B2 (48.10–95.76 mg/kgDM), procyanidin C1 (14.95–42.97 mg/kgDM), chlorogenic acid (262.70–397.97 mg/kgDM), and rutin (0–5.94 mg/kgDM) were identified in apple chips. The phenolic content of apple chips increased with increasing infrared power during the drying and frying process. The phenolic contents of fried apple chips were generally higher than dried apple chips. However, the bioaccessibility rates of total flavan-3-ols in dried apple chips were higher than those of fried apple chips. It was determined that the initial total phenolic, flavonoid, and flavan-3-ol contents and antioxidant activity levels of the samples decreased after in-vitro gastrointestinal digestion. It was determined that all drying and frying samples showed higher α-glucosidase inhibitory activities (15.52–28.77 mg/mL) compared to acarbose (30.87 mg/mL). The apple chips dried and fried by infrared radiation had higher phenolic content, antioxidant activity, bioaccessibility, and α-glucosidase inhibitory activity than their counterparts (convectional drying and deep-fat frying, respectively). Vacuum-combined infrared drying and frying is a promising method to preserve the phenolic content, antioxidant, and antidiabetic activities of apple chips, especially at high temperature applications. Further research is needed on new designs for the production of fruit chips using infrared radiation and their effects on bioactive components. [ABSTRACT FROM AUTHOR]

This study was performed to investigate the impact of adding beeswax to sunflower oil on its frying life and the oxidative stability of the fried potato chips during storage. In this study, sunflower oil and its oleogels containing 2, 4, and 6/100 g(w/w) of beeswax were used in order to fry potato chips for 4 h each day for 4 days consecutively. Samples fried in sunflower oil absorbed the highest amount (37.0%) of oil compared to the lowest (32.9%) in 2% oleogel. The addition of beeswax did not negatively affect the color, texture, and sensory quality of potato chips. Based on the analysis of total polar components, changes in fatty acid composition, and p‐anisidine evaluation, the findings of this study indicate that the utilization of beeswax‐sunflower oil oleogel, particularly the 6% oleogel, may offer enhanced frying stability compared to sunflower oil. Moreover, chemical analyses of the potato chips stored for 30 days revealed that the control sample contained highest level of secondary oxidation products compared to the oleogels, indicating that fried potato chips in oleogels were more resistant to oxidation during storage. Therefore, beeswax can be considered as a natural preservative that improves the shelf life of fried potato chips as well as the frying stability of sunflower oil. [ABSTRACT FROM AUTHOR]

This study aimed to determine the acrylamide content in potato chips sold in Kermanshah, Iran and assess the potential health concerns associated with acrylamide exposure. HPLC-DAD was used to analyse 120 samples across 40 brands. The possible non-carcinogenic risk index for adults was below 1 for all 40 brands (100%), but for children it was only below 1 for 9 brands (22.5%) and above 1 for 31 brands (77.5%). Regarding the possible carcinogenic risk index, for adults only 1 out of 40 brands rated > 10−4, whereas for children all brands rated > 10−4. This shows that children's exposure to acrylamide through potato chips consumption in Kermanshah can be considered a risk on cancer and exposure of adults requires attention and monitoring. The best way to reduce acrylamide in potato chips and associated health risks is to improve the production process, especially temperature and time. [ABSTRACT FROM AUTHOR]

This study was conducted to identify high‐risk factors and mitigation strategies for acrylamide formation in air‐fried lotus root chips by studying the impact of various cooking parameters, including temperature, time, presoaking, and pre‐seasoning treatments. The temperature and time had a surprisingly high impact on acrylamide formation. The chips prepared at high temperatures with longer cooking times contained an extremely high acrylamide content, reaching 12,786 ng/g (e.g., 170°C/19 min). A particularly concerning discovery was that the chips with extremely high acrylamide content (up to 17 times higher than the EU benchmark level for potato chips) did not appear overcooked or taste burnt. Higher cooking temperatures required shorter cooking times to properly cook lotus root chips for consumption. A high temperature with a short cooking time (170°C/13 min) greatly benefited acrylamide reduction compared to low temperature with a long cooking time (150°C/19 min). Presoaking in a 0.1% acetic acid solution and pre‐seasoning with 1% salt reduced acrylamide levels by 61% and 47%, respectively. However, presoaking in water, vinegar solution, and citric acid solution did not significantly decrease the acrylamide content in the chips. Furthermore, some seasonings significantly increased acrylamide levels (up to 7.4 times higher). For the first time, these findings underscore the high risks associated with air‐frying lotus root chips without considering these factors. This study also provides proper air‐frying parameters and pretreatment strategies for minimizing acrylamide formation in air‐fried lotus chips. [ABSTRACT FROM AUTHOR]

Snack chips come in a wide variety. They are sensitive to oxidation and water vapor absorption. Therefore, it is valuable to look closer at the current packaging situation. For this study, 108 snack chip products packaged in pouches and cans were analysed. The most often used oil was sunflower oil followed by a blend of vegetable oils. Unexpectedly, only at 44 of the tested products modified atmosphere packaging (MAP) was used. This result is important since many packagings could be designed in future with less oxygen barrier. On the other side, use of MAP might potentially increase quality and shelf‐life of chips currently without MAP. The packaging material efficiencies of pouches were found to be better than that of cans. It increased with higher filling quantities. In the best case the ratio was 50 g chips per 1 g packaging material for a pouch with a filling quantity of 300 g. For bigger packages, a lower relative cost could be observed, especially for pouches. [ABSTRACT FROM AUTHOR]

The effect of temperature reconditioning on cold-stored potato tubers was investigated for three popularly consumed potato varieties (Shangi, Unica, and Dutch robjin) grown in Kenya. The potatoes were stored at 4 °C for 30 days, followed by removal and storage at 22 ± 3 °C for 9 days during which changes in sugar concentration were evaluated every two days. In parallel, potato chips and French fries were processed, and their colors were determined. The results showed that sugar content decreased significantly with increasing reconditioning time. The relative decrease in fructose content was the highest (p < 0.05) in Dutch robjin (57.49%), followed by Shangi (49.22%) and Unica (38.18%). Glucose content decreased by 54.1% in Dutch robjin, 49.5% in Shangi, and 50.8% in Unica. The lightness (L*) of French fries and chips increased significantly (p < 0.05) with reconditioning time while the redness (a*) values decreased significantly (p < 0.05) across all varieties. The correlation between lightness and the total reducing sugar content of the potatoes was r < −0.93, indicating a strong negative correlation for both products. The coefficient of determination showed that the glucose content of the tubers accounted for 80.5–97.6% of the lightness of French fries and 88.4–94.2% for potato chips. The critical glucose content range for acceptable products in French fries and chips based on the color (L* and a*) values was 12–22 mg/100g and 8–14 mg/100g, respectively, for the varieties in this study. [ABSTRACT FROM AUTHOR]

With diacylglycerol (DAG) and long-medium-long (LML) structured lipids as research object and soybean oil as the control, the physicochemical properties, thermodynamic properties and frying application properties of 50%DAG, 90%DAG were studied. The results showed that the viscosity, density, acid value (AV) and peroxide value (POV) of 50%DAG, 90%DAG and LML structured lipids were consistent with soybean oil, and the aniside value (AnV)of the three lipids were all higher than that of soybean oil. In addition, the triglyceride composition and fatty acid composition of the three oil in the experiments were only different because of the structure change and the middle chain fatty acids. Both the --OH in 50%DAG and 90%DAG, and the medium chain fatty acids in LML structured lipids would decrease the initial weight loss temperature, and the melting curves of the 50%DAG and 90%DAG would have a large temperature span. The differences of 50%DAG, 90%DAG and LML structured lipids in 3470 cm-1, 1400~1100 cm-1 and 722 cm-1 were caused by structural change. After continuous frying at high temperature, the acid value, peroxide value, chroma, moisture content, anisidine value of 50% DAG, 90%DAG and LML structure lipids and the texture of potatoes after frying with different fats did not change significantly. The AV, POV, chroma, moisture content, AnV and glyceride composition of 50%DAG, 90%DAG and LML structured lipids, and the texture properties of potato chips after high-temperature continuous frying demonstrated good stability. In summary, 50%DAG, 90%DAG, and LML structured lipids maintained good stability during high-temperature continuous frying, meeting the national frying oil standards, and could be used as daily frying oil. [ABSTRACT FROM AUTHOR]

In present investigation, a potential L-asparaginase-producing bacterial isolate, Pseudomonas aeruginosa CSPS4, has been explored to enhance the production and purification of the asparaginase enzyme. Production of L-asparaginase is enhanced using the 'one variable at a time approach (OVAT)'. In Placket Burman (PB) analysis, pH, sucrose, and temperature significantly influence L-asparaginase production. Thereafter, L-asparaginase enzyme was recovered from culture broth using fractional precipitation with chilled acetone. The partially purified L-asparaginase showed a molecular weight of ~35 KDa on SDS-PAGE. L-asparaginase was characterized as a thermo-acidophilic enzyme exhibiting optimum pH and temperature of 6.0 and 60 °C, respectively. These characteristics render this enzyme novel from other available asparaginases of Pseudomonas spp. L-asparaginase activity remained unaffected by different modulators. L-asparaginase of this investigation was successfully employed for acrylamide degradation in commercial fried potato chips, establishing its applicability in food industries. [ABSTRACT FROM AUTHOR]

It is known that phospholipase C (PLC) enzymatic degumming can hydrolyze phospholipids into diacylglycerol (DAG), which improves the efficiency of oil processing. However, it is unclear whether the presence of DAG and the use of enzymes affect the performance of the oil. This paper evaluated the frying performance of PLC-degummed refined soybean oil. Following the chicken wings and potato chips frying trials, results revealed that after 30 cycles of frying, free fatty acid (FFA) levels were 0.22% and 0.21%, with total polar compounds (TPC) at 23.75% and 24.00%, and peroxide value (PV) levels were 5.90 meq/kg and 6.45 meq/kg, respectively. Overall, PLC-degummed refined soybean oil showed almost the same frying properties as traditional water-degummed refined oil in terms of FFA, PV, TPC, polymer content, viscosity, color, foaming of frying oils, and appearance of foods. Moreover, FFA, TPC, polymer content, foaming, and color showed significant positive correlations with each other (p < 0.05) in soybean oil intermittent frying processing. [ABSTRACT FROM AUTHOR]

A multi-location evaluation of 60 advanced processing clones was undertaken in the selected locations of south viz., Karnataka (Rabi and Kharif), Tamil Nadu (Kharif), Telangana (Rabi) and in Rabi crop season of West Bengal. Based on four-year trials, among advanced clones, viz., MP/12-126 consistently outperformed others during 2020-21, 2021-22 and 2022-23 in the Rabi season at different locations in Karnataka. However, MP/12-126 had almost similar yield but acceptable quality parameters as compared to controls in the Kharif seasons of Karnataka and Tamil Nadu. MP/14-171 was found to have higher yield and acceptable quality traits during 2020-21, 2021-22 in the rabi season of Karnataka and Kharif season of Tamil Nadu during 2023. During the rabi season of West Bengal (2020-21, 2022-23) and the rabi season of Karnataka (2022-23) advanced clone MP/15-698 had superior performance. MP/15-651 was found to be the most widely adapted clone as it has superior performance in all states either in Rabi/Kharif or both. Based on a four-year field trial at multiple locations (6 locations) and seasons (rabi and kharif), advanced clones namely MP/12-126, MP/14-171, MP/15-651 and MP/15-698 have the potential to provide a suitable alternative to the potato growers of south and eastern India as against the existing variety/varieties with acceptable chip colour, high dry matter (>20%) and lesser total potato defects including higher process grade potato yield as compared to controls. [ABSTRACT FROM AUTHOR]

L-asparaginase (L-asnase) is a versatile enzyme with uses in food industry and medicine. Current study aimed to isolate L-asnase producing microorganism/s without urease and glutaminase and optimize L-asnase production. First, screening and isolation of L-asnase-producing bacterial strains that did not produce glutaminase and urease from chicken gizzards were performed. For this purpose, the enzyme producing bacteria were screened on the agar medium supplied with substrate and phenol red indicator dye. Among the isolated bacteria, 1 isolate showed L-asnase free of glutaminase and urease. The selected strain was identified by biochemical, morphological and 16s rRNA sequencing. The selected strain was identified as Bacillus atrophaeus by 16S rRNA sequencing. The effects of incubation temperature (30°C) and time (72 hours), medium pH (8.0) and nutritional sources (glucose and NaNO3) on L-asnase production were determined. L-asnase was purified with acetone, and its molecular weight was determined to be 42 kDa by SDS-Page. Enzyme kinetics were also calculated, and it was determined that Vmax was 43 μmol/mL/min and Km was 2.7 mM. L-asnase activity was highest at 40 ℃ and the optimal pH was 8.0. L-asnase activity was stimulated by Mn2+, Mg2+, and Ca2+ but inhibited by Co2+, Na+, Zn2+, and Hg2+. L-asnase was utilized to treat potato chips before they were fried in order to assess its capacity to mitigate acrylamide. The result was an 80% reduction in acrylamide concentration when compared to the untreated control. Based on these findings, it appears that L-asnase could have potential use in the food industry. [ABSTRACT FROM AUTHOR]

In order to study the optimum processing conditions of puffed shrimp slices,cassava starch and Penaeusvannamei were used as raw materials. The effects of cooking time, aging time, slice thickness, drying time and frying temperature on the expansion degree and sensory score of the products were studied by single factor test and response surface test. The results showed that optimal processing technology of puffed shrimp slices was determined as follows: cooking time for 33.82 min, aging at 4 °C for 24.72 h, sliced into 1~2 mm slices, air dried at 60 °C for 4.95 h, and fried at 180 °C. Under these conditions, the puffed shrimp slices were crispy and delicious, with strong salty taste, good puffing effect, high protein content and reasonable oil content. The sensory analysis of flavor profile showed that the flavor of puffed shrimp slices was evaluated well, with high scores of crispness and fat aroma, moderate sweetness, but slightly greasy, and there was still room for improvement in oil control. Scanning electron microscope analysis confirmed that before frying, the gap, pore volume and pore diameter of shrimp slices were large, so the fried products were crisp and delicious. 21 kinds of flavor compounds in potato chips before frying and 20 kinds after frying were analyzed by gas chromatography-mass spectrometry (GC-MS). The result of scanning electron microscopy showed that before frying, the relative content of terpenes, alcohols and aldehydes accounted for a large proportion of the total aroma components, while after frying, the relative content of acids, esters and aldehydes accounted for a large proportion of the total aroma components. The above results provided an experimental and theoretical basis for the industrial application of puffed shrimp slices. [ABSTRACT FROM AUTHOR]

Superheated steam drying is a drying technology with enormous potential and numerous advantages. Volume change and substantial deformation will occur on the materials to be dried during the superheated steam drying, which would affect the heat and mass transfer of the sample. However, the influence mechanism is not clear. Therefore, the nonuniform volume change of potato slices was studied, and the deformation model (DM) and the non‐DM (NDM) were constructed and verified to study the heat and mass transfer processes of the sample. The results showed that there was little difference between the measured and simulated temperatures based on DM and NDM with a maximum error of 4.22% and 5.03%, respectively, but there was obvious difference between simulated moisture contents with a maximum error of 5.76% and 12.21%, respectively. The volume in DM was in good agreement with the experimental data. Temperature distribution and moisture distribution in potato chips during superheated steam drying were nonuniform and the maximum temperature gradient and moisture gradient appeared in the early period. The moisture gradient existed in the whole drying process, and the stress caused by the moisture gradient was the main factor causing the drying deformation. Practical applications: This work can reveal that the volume change and substantial deformation have a significant impact on the heat and mass transfer during drying. In production practice, there are many similar phenomena. The results would be helpful to understand the heat and mass transfer mechanism, optimize quality parameters to obtain better products in potato drying industry, and expand the applied range of the superheated steam drying technology. [ABSTRACT FROM AUTHOR]

Context: Acrylamide (AA) is a dangerous contaminant that occurs in food products, and the formation of this toxic compound is mainly related to the Millard reaction. Acrylamide forms in food products during heat processing, such as frying, roasting, and baking. The AA level in foods depends on the food matrix, processing temperature, amount of carbohydrates, amino acid content, and food additives. Objectives: The main foods contributing to AA formation include potato chips, coffee, cookies, French fries, and bread. The international agency recognized this compound for research on cancer as" probably carcinogenic to humans." WHO/FAO determined the amount of daily intake of AA as 0.3 to 0.8μg/kgbw, while its amount in fried potato products is reported as 400-1500 μg/kg. Results: Considering the maximum formation of AA in fried potato products and the high consumption of these products, by using methods such as choosing the suitable variety of potato, storing at a temperature above 8℃, frying under vacuum, or at a temperature lower than 120℃, lactic fermentation, soaking potato chips in acetic acid, citric acid, glycine, hydrocolloids, salts, asparaginase enzyme, vitamins, and antioxidants can minimize the amount of AA in fried potato chips. Conclusions: This article provides information on AA formation and strategies for reducing AA in fried potatoes and potato chips. [ABSTRACT FROM AUTHOR]

Potato chips are a popular snack, well-liked because of their texture-flavor combination. Potato chips are made by frying slices of potato in vegetable oil to achieve a crispy texture. Frying potato slices initiates the Maillard reaction, resulting in chemical changes that enhance taste, color, and texture, but also undesired acrylamides, which are suspected carcinogens. The application of pulsed electric field (PEF) technology is commonly used in French fry processing operations to prolong cutting blade sharpness and reduce waste, energy consumption, and water usage. Despite these attributes, PEF systems have not yet gained widespread adoption by potato chip producers. In the current study, Lamoka potatoes were PEF-treated prior to continuous frying into potato chips. The effect of specific energy at 0.75 kJ/kg (Low-PEF) and 1.5 kJ/kg (High-PEF) and electric field strength of 1 kV/cm, frequency of 24 kV, and pulse width of 6 μs versus untreated (control) samples was studied, then batches of 250 g of slices were fried at 170 °C or 185 °C for two frying times to obtain potato chips with acrylamide levels below the California Proposition 65 limit (275 ng/g). The Lamoka potato chip product quality metrics that were assessed include moisture, fat, reducing sugars, asparagine, acrylamide, chip color, and texture. PEF treatment of Lamoka potatoes resulted in chips fried in 10 % less time, lower oil content by 8 %, and a decrease of reducing sugars by 19.2 %, asparagine by 42.0 %, and acrylamide by 28.9 %. The PEF fried chips were lighter in color but maintained textural attributes compared to continuous frying cooking. The process of frying potato slices at 170 °C for 150 s with High-PEF yielded potato chips with acrylamide content below the California Proposition 65 limit; which speaks to the health implications for consumers and the quality and safety of these chips.

Deep-fried foods are generally popular world over. To cut production costs, the oil used is often recycled. This is concerning because deep-frying is done aerobically at 160–190 °C leading to oil degradation and formation of hazardous compounds. This study evaluated the quality of cooking oil used to deep-fry potato chips (n = 35) and fish (n = 35) by street food-vendors in Kampala, Uganda. Additionally, a safe oil recycling frequency was determined by separately deep-frying several batches of fish and potato chips. After each frying cycle, the quality of oil was analyzed. Over 94 % of oils used to deep-fry chips and fish obtained from food vendors surpassed the recommended specification for peroxide value (10 mEq O2/Kg). Their mean peroxide values were about four times higher than the recommendation. Moreover, none of these oils met the Thiobarbituric acid specification of