Nutritional and functional composition; Oil uptake; Sensory quality; Ultrasonic pretreatment; Water mobility; Food Science; Agronomy and Crop Science
Abstract :
[en] The impact of ultrasonic pretreatment on water loss, water mobility, microstructure, texture, volatile compounds, nutritional, and functional composition of French fries, and their intrinsic relationship, compared to commonly used blanching pretreatment, was investigated. Application of ultrasonic resulted in enhancement of water loss (27–56%), which also reflected in the NMR results. Ultrasonic (17–20%) and blanching (7–12%) pretreatments decreased the oil content in the French fries compared to untreated samples. Ultrasonic (250 W, 10 min) preserved nutritional and functional composition and antioxidant activity in comparison with blanching treatments while increasing the power (500 W, 10 min) triggered the loss of these nutritional ingredients. The hardness of ultrasonic pretreated French fries increased, probably related to the crispness of French fries. Volatile compounds were enhanced with ultrasonic and both pretreatments showed changes in the microstructure. In conclusion, non-thermal ultrasonic pretreatment can be an alternative to maintain nutritional quality and produce French fries with low oil content and good sensory quality.
Disciplines :
Food science
Author, co-author :
Jaggan, Mayuri; Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Sun, Hongnan; Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Mu, Taihua ; Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
Blecker, Christophe ; Université de Liège - ULiège > TERRA Research Centre > Smart Technologies for Food and Biobased Products (SMARTECH)
Language :
English
Title :
Ultrasound as a Non-thermal Pretreatment to Enhance Moisture Removal and Improve the Quality of French Fries
National Key R&D Program of China Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences
Funding text :
This research was funded by the National Key R&D Program of China (2017YFE0115800) and the Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences (CAAS-ASTIP-202X-IFST).
Agte V, Tarwadi K, Mengale S, Hinge A, Chiplonkar S (2002) Vitamin profile of cooked foods: how healthy is the practice of ready-to-eat foods? Int J Food Sci Nutr 53(3):197–208. 10.1080/09637480220132814 DOI: 10.1080/09637480220132814
Amaral RDA, Benedetti BC, Pujola M, Achaerandio I, Bachelli MLB (2015) Effect of ultrasound on quality of fresh-cut potatoes during refrigerated storage. Food Eng Rev 7(2):176–184. 10.1007/s12393-014-9091-x DOI: 10.1007/s12393-014-9091-x
Ananey-Obiri D, Matthews L, Azahrani MH, Ibrahim SA, Galanakis CM, Tahergorabi R (2018) Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins. Trends Food Sci Technol 80(April):167–174. 10.1016/j.tifs.2018.08.012 DOI: 10.1016/j.tifs.2018.08.012
Arslan M, Xiaobo Z, Shi J, Rakha A, Hu X, Zareef M, Basheer S (2018) Oil uptake by potato chips or french fries: a review. Eur J Lipid Sci Technol 120(10):1800058. 10.1002/ejlt.201800058 DOI: 10.1002/ejlt.201800058
Blessington T, Nzaramba MN, Scheuring DC, Hale AL, Reddivari L, Miller JC Jr (2010) Cooking methods and storage treatments of potato: effects on carotenoids, antioxidant activity, and phenolics. Am J Potato Res 87:479–491. 10.1007/s12230-010-9150-7 DOI: 10.1007/s12230-010-9150-7
Chipurura B, Mushonga GN, Pswarayi F (2014) Optimizing the color of french fries: a review. J Culin Sci Technol 12(2):100–108. 10.1080/15428052.2013.846878 DOI: 10.1080/15428052.2013.846878
Choi SH, Kozukue N, Kim HJ, Friedman M (2016) Analysis of protein amino acids, non-protein amino acids and metabolites, dietary protein, glucose, fructose, sucrose, phenolic, and flavonoid content and antioxidative properties of potato tubers, peels, and cortexes (pulps). J Food Compos Anal 50:77–87. 10.1016/j.jfca.2016.05.011 DOI: 10.1016/j.jfca.2016.05.011
Comandini P, Cerretani L, Blanda G, Bendini A, Toschi TG (2011) Characterization of potato flavours: an overview of volatile profiles and analytical procedures. Food 5(1):1–14
Dehghannya J, Naghavi E, Ghanbarzadeh B (2016) Frying of potato strips pretreated by ultrasound-assisted air-drying. J Food Process Preserv 40:583–592. 10.1111/jfpp.12636 DOI: 10.1111/jfpp.12636
Dourado C, Pinto C, Barba FJ, Lorenzo JM, Delgadillo I, Saraiva JA (2019) Innovative non-thermal technologies affecting potato tuber and fried potato quality. Trends Food Sci Technol 88(February):274–289. 10.1016/j.tifs.2019.03.015 DOI: 10.1016/j.tifs.2019.03.015
Dresow JF, Böhm H (2009) The influence of volatile compounds of the flavour of raw, boiled and baked potatoes: impact of agricultural measures on the volatile components. Landbauforschung and Agriculture and Forestry Research 4(59):309–338. Retrieved from http://orgprints.org/29616/1/482_Dresow_Böhm_Kartoffel_Sensorik_Landbauforschung.pdf
Gouyo T, Mestres C, Maraval I, Fontez B, Hofleitner C, Bohuon P (2020) Assessment of acoustic-mechanical measurements for texture of French fries: comparison of deep-fat frying and air frying. Food Research International 131(December 2019):108947. 10.1016/j.foodres.2019.108947 DOI: 10.1016/j.foodres.2019.108947
Grazyna G (2005) Changes of polysaccharide content and texture of potato during French fries production. Food Chem 90:847–851. 10.1016/j.foodchem.2004.05.032 DOI: 10.1016/j.foodchem.2004.05.032
Grazyna L, Grazyna G (2005) Structural changes of potato tissue during French fries production. Food Chem 93:681–687. 10.1016/j.foodchem.2004.10.046 DOI: 10.1016/j.foodchem.2004.10.046
Heredia A, Castelló ML, Argüelles A, Andrés A (2014) Evolution of mechanical and optical properties of French fries obtained by hot air-frying. LWT Food Sci Technol 57(2):755–760. 10.1016/j.lwt.2014.02.038 DOI: 10.1016/j.lwt.2014.02.038
Iqbal A, Murtaza A, Hu W, Ahmad I, Ahmed A, Xu X (2019) Food and bioproducts processing activation and inactivation mechanisms of polyphenol oxidase during thermal and non-thermal methods of food processing. Food Bioprod Process 117(1):170–182. 10.1016/j.fbp.2019.07.006 DOI: 10.1016/j.fbp.2019.07.006
Jaggan M, Mu T, Sun H (2020) The effect of potato (Solanum tuberosum L.) cultivars on the sensory, nutritional, functional, and safety properties of French fries. J Food Process Preserv 2020;00:e14912., 1–13. https://doi.org/10.1111/jfpp.14912
Karizaki VM, Sahin S, Luca A (2013) Effect of ultrasound-assisted osmotic dehydration as a pretreatment on deep fat frying of potatoes. Food Bioprocess Technol 6:3554–3563. 10.1007/s11947-012-1012-5 DOI: 10.1007/s11947-012-1012-5
Kourouma V, Mu TH, Zhang M, Sun HN (2019) Effects of cooking process on carotenoids and antioxidant activity of orange-fleshed sweet potato. LWT-Food Sci Technol 104(October 2018):134–141. 10.1016/j.lwt.2019.01.011 DOI: 10.1016/j.lwt.2019.01.011
Li P, Wu G, Yang D, Zhang H, Qi X, Jin Q, Wang X (2020) Effect of multistage process on the quality, water and oil distribution and microstructure of French fries. Food Res Int 137(May):109229. 10.1016/j.foodres.2020.109229 DOI: 10.1016/j.foodres.2020.109229
Liu X, Mu T, Sun H, Zhang M, Chen J, Fauconnier ML (2017) Comparative study of the nutritional quality of potato–wheat steamed and baked breads made with four potato flour cultivars. Int J Food Sci Nutr 68(2):167–178. 10.1080/09637486.2016.1226272 DOI: 10.1080/09637486.2016.1226272
Mba OI, Dumont MJ, Ngadi M (2018) Characterization of tocopherols, tocotrienols and total carotenoids in deep-fat fried French fries. J Food Compos Anal 69(February):78–86. 10.1016/j.jfca.2018.02.011 DOI: 10.1016/j.jfca.2018.02.011
Mestdagh F, De Wilde T, Fraselle S, Govaert Y, Ooghe W, Degroodt J-M, De Meulenaer B (2008) Optimization of the blanching process to reduce acrylamide in fried potatoes. LWT Food Sci Technol 41(9):1648–1654. 10.1016/j.lwt.2007.10.007 DOI: 10.1016/j.lwt.2007.10.007
Miano AC, Rojas ML, Augusto PED (2019) Structural changes caused by ultrasound pretreatment: Direct and indirect demonstration in potato cylinders. Ultrason Sonochem 52(2018):176–183. 10.1016/j.ultsonch.2018.11.015 DOI: 10.1016/j.ultsonch.2018.11.015
Mohammadalinejhad S, Dehghannya J (2018) E ff ects of ultrasound frequency and application time prior to deep-fat frying on quality aspects of fried potato strips. Innov Food Sci Emerg Technol 47(April):493–503. 10.1016/j.ifset.2018.05.001 DOI: 10.1016/j.ifset.2018.05.001
Ngobese NZ, Workneh TS (2018) Comparison of low-temperature long-time and high-temperature short-time blanching and frying treatments. LWT-Food Sci Technol 97(February 2017):448–455. 10.1016/j.lwt.2018.07.039 DOI: 10.1016/j.lwt.2018.07.039
O’Connor CJ, Fisk KJ, Smith BG, Melton LD (2001) Fat uptake in French fries as affected by different potato varieties and processing. J Food Sci 66(6):903–908. 10.1111/j.1365-2621.2001.tb15194.x DOI: 10.1111/j.1365-2621.2001.tb15194.x
Oladejo AO, Ma H, Qu W, Zhou C, Wu B, Yang X, Onwude DI (2017) Effects of ultrasound pretreatments on the kinetics of moisture loss and oil uptake during deep fat frying of sweet potato (Ipomea batatas). Innov Food Sci Emerg Technol 43(July):7–17. 10.1016/j.ifset.2017.07.019 DOI: 10.1016/j.ifset.2017.07.019
Pedreschi F, Moyano P, Kaack K, Granby K (2005) Color changes and acrylamide formation in fried potato slices. Food Res Int 38:1–9. 10.1016/j.foodres.2004.07.002 DOI: 10.1016/j.foodres.2004.07.002
Sami R, Li Y, Qi B, Wang S, Zhang Q, Han F, Jiang L (2014) HPLC analysis of water-soluble vitamins (B2, B3, B6, B12, and C) and fat-soluble vitamins (E, K, D, A, and β-Carotene) of okra (Abelmoschus esculentus). J Chem 2014(36):1–6. https://doi.org/10.1155/2014/831357
Santos CSP, Molina-Garcia L, Cunha SC, Casal S (2018) Fried potatoes: impact of prolonged frying in monounsaturated oils. Food Chem 243(September 2017):192–201. 10.1016/j.foodchem.2017.09.117 DOI: 10.1016/j.foodchem.2017.09.117
Su Y, Zhang M, Adhikari B, Mujumdar AS, Zhang W (2018a) Improving the energy efficiency and the quality of fried products using a novel vacuum frying assisted by combined ultrasound and microwave technology. Innov Food Sci Emerg Technol 50(October):148–159. 10.1016/j.ifset.2018.10.011 DOI: 10.1016/j.ifset.2018.10.011
Su Y, Zhang M, Bhandari B, Zhang W (2018b) Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technology. Ultrason Sonochem 44(February):368–379. 10.1016/j.ultsonch.2018.02.049 DOI: 10.1016/j.ultsonch.2018.02.049
Su Y, Zhang M, Chitrakar B, Zhang W (2020) Effects of low-frequency ultrasonic pretreatment in water / oil medium simulated system on the improved processing efficiency and quality of microwave-assisted vacuum fried potato chips. Ultrason Sonochem 63:104958. https://doi.org/10.1016/j.ultsonch.2020.104958
Sun S, Guo B, Wei Y, Fan M (2011) Multi-element analysis for determining the geographical origin of mutton from different regions of China. Food Chem 124(3):1151–1156. 10.1016/j.foodchem.2010.07.027 DOI: 10.1016/j.foodchem.2010.07.027
Thybo AK, Andersen HJ, Karlsson AH, Dønstrup S, Stødkilde-Jørgensen H (2003) Low-field NMR relaxation and NMR-imaging as tools in differentiation between potato sample and determination of dry matter content in potatoes. LWT Food Sci Technol 36(3):315–322. 10.1016/S0023-6438(02)00210-4 DOI: 10.1016/S0023-6438(02)00210-4
Tian J, Chen J, Ye X, Chen S (2016) Health benefits of the potato affected by domestic cooking: a review. Food Chem 202:165–175. 10.1016/j.foodchem.2016.01.120 DOI: 10.1016/j.foodchem.2016.01.120
Xin Y, Zhang M, Xu B, Adhikari B, Sun J (2015) Research trends in selected blanching pretreatments and quick freezing technologies as applied in fruits and vegetables: a review. Int J Refrig 57:11–25. 10.1016/j.ijrefrig.2015.04.015 DOI: 10.1016/j.ijrefrig.2015.04.015
Yoshimoto M, Yahara S, Okuno S, Islam MS, Ishiguro K, Yamakawa O (2002) Antimutagenicity of mono-, di-, and tricaffeoylquinic acid derivatives isolated from sweetpotato (ipomoea batatas L.) leaf. Biosci Biotechnol Biochem 66(11):2336–2341. 10.1271/bbb.66.2336 DOI: 10.1271/bbb.66.2336
