Ghent University Academic Bibliography

Advanced

Role of water upon the formation of acrylamide in a potato model system

Frédéric Mestdagh UGent, Bruno De Meulenaer UGent, Tatiana Cucu UGent and Carlos Van Peteghem UGent (2006) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 54(24). p.9092-9098
abstract
The moisture sorption isotherms of a commercial potato powder were investigated at 20 C for water activities ranging from 0.11 to 0.97. The sorption isotherms were typical type-II sigmoidal curves, with a steep increase in moisture content for water activities above 0.9 and exhibiting hysteresis over the whole water activity range. On the basis of the isotherms, the influence of the initial water activity and moisture content on both Maillard browning and acrylamide formation was determined by heating oil containing potato powder mixtures in a closed stainless-steel tubular reactor. The Maillard browning, as determined spectrophotometrically, showed an optimum at intermediate water activities. The yields of acrylamide, expressed relatively to the molar amount of asparagine, remained constant below 0.8 a(w) and below moisture contents of about 20% (on a dry basis). For the more intense heat treatments, an increased acrylamide yield was however observed at higher moisture contents, with an optimum at water contents of about 100% (on a dry basis). However, this increase and optimum was not observed at less intense heat treatments. At moisture contents above 100%, a significant decrease in acrylamide yields was assessed, although the water activity increased only marginally in this area of the sorption isotherms. It was thus observed that the acrylamide content was rather dependent upon the moisture content than upon the water activity in the high-moisture potato powder model system.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
hysteresis, sorption isotherms, water activity, acrylamide, Maillard browning, LC-MS/MS, MOISTURE SORPTION ISOTHERMS, MAILLARD REACTION, FRENCH FRIES, ASPARAGINE, EQUATIONS, PRODUCTS, SLICES, FOODS
journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
J. Agric. Food Chem.
volume
54
issue
24
pages
9092 - 9098
Web of Science type
Article
Web of Science id
000242216000015
JCR category
AGRICULTURE, MULTIDISCIPLINARY
JCR impact factor
2.322 (2006)
JCR rank
1/30 (2006)
JCR quartile
1 (2006)
ISSN
0021-8561
DOI
10.1021/jf061652v
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
351663
handle
http://hdl.handle.net/1854/LU-351663
date created
2006-12-11 13:29:00
date last changed
2011-12-22 08:41:19
@article{351663,
  abstract     = {The moisture sorption isotherms of a commercial potato powder were investigated at 20 C for water activities ranging from 0.11 to 0.97. The sorption isotherms were typical type-II sigmoidal curves, with a steep increase in moisture content for water activities above 0.9 and exhibiting hysteresis over the whole water activity range. On the basis of the isotherms, the influence of the initial water activity and moisture content on both Maillard browning and acrylamide formation was determined by heating oil containing potato powder mixtures in a closed stainless-steel tubular reactor. The Maillard browning, as determined spectrophotometrically, showed an optimum at intermediate water activities. The yields of acrylamide, expressed relatively to the molar amount of asparagine, remained constant below 0.8 a(w) and below moisture contents of about 20\% (on a dry basis). For the more intense heat treatments, an increased acrylamide yield was however observed at higher moisture contents, with an optimum at water contents of about 100\% (on a dry basis). However, this increase and optimum was not observed at less intense heat treatments. At moisture contents above 100\%, a significant decrease in acrylamide yields was assessed, although the water activity increased only marginally in this area of the sorption isotherms. It was thus observed that the acrylamide content was rather dependent upon the moisture content than upon the water activity in the high-moisture potato powder model system.},
  author       = {Mestdagh, Fr{\'e}d{\'e}ric and De Meulenaer, Bruno and Cucu, Tatiana and Van Peteghem, Carlos},
  issn         = {0021-8561},
  journal      = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
  keyword      = {hysteresis,sorption isotherms,water activity,acrylamide,Maillard browning,LC-MS/MS,MOISTURE SORPTION ISOTHERMS,MAILLARD REACTION,FRENCH FRIES,ASPARAGINE,EQUATIONS,PRODUCTS,SLICES,FOODS},
  language     = {eng},
  number       = {24},
  pages        = {9092--9098},
  title        = {Role of water upon the formation of acrylamide in a potato model system},
  url          = {http://dx.doi.org/10.1021/jf061652v},
  volume       = {54},
  year         = {2006},
}

Chicago
Mestdagh, Frédéric, Bruno De Meulenaer, Tatiana Cucu, and Carlos Van Peteghem. 2006. “Role of Water Upon the Formation of Acrylamide in a Potato Model System.” Journal of Agricultural and Food Chemistry 54 (24): 9092–9098.
APA
Mestdagh, F., De Meulenaer, B., Cucu, T., & Van Peteghem, C. (2006). Role of water upon the formation of acrylamide in a potato model system. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 54(24), 9092–9098.
Vancouver
1.
Mestdagh F, De Meulenaer B, Cucu T, Van Peteghem C. Role of water upon the formation of acrylamide in a potato model system. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2006;54(24):9092–8.
MLA
Mestdagh, Frédéric, Bruno De Meulenaer, Tatiana Cucu, et al. “Role of Water Upon the Formation of Acrylamide in a Potato Model System.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 54.24 (2006): 9092–9098. Print.