Integrated strategies for reducing acrylamide, 5-HMF, and furan in colored native and commercial potato chips: Synergistic effects of nutrient solution conductivity and pre-frying treatments

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dc.article.number118398
dc.catalogadorvzp
dc.contributor.authorGarcía Ríos, Diego
dc.contributor.authorPedreschi Plasencia, Franco
dc.contributor.authorMariotti Celis, María Salomé
dc.contributor.authorContreras, Carolina
dc.contributor.authorCampos, David
dc.contributor.authorAlvaro, Juan E.
dc.contributor.authorPedreschi, Romina
dc.date.accessioned2026-01-09T17:25:43Z
dc.date.available2026-01-09T17:25:43Z
dc.date.issued2025
dc.description.abstractPotato chips are a dietary source of potentially carcinogenic neo-formed contaminants, including acrylamide, 5HMF, and furan. To mitigate these compounds, an agronomic strategy was implemented by increasing the electrical conductivity (EC) of the fertigation solution (1.7 and 4.0 dS m- 1), considering two potato cultivars (Desiree and Michune negra) grown under controlled conditions across two seasons. Pre-frying treatments namely ultrasound (US) leaching and asparaginase (AW) application were applied before and after cold storage (5 degrees C for 90 days). Seasonality and storage significantly influenced contaminant levels. Increased EC reduced cold sweetening in Desiree but had limited effect on Michune negra. Combined with US, acrylamide levels decreased to below 750 mu g kg- 1 in Desiree and 1000 mu g kg- 1 in Michune negra. In addition, 5-HMF was reduced by 60 % in Desiree and to undetectable levels in Michune negra, suggesting a synergistic effect of EC and US treatments. However, furan levels were not consistently reduced, likely due to distinct formation pathways.
dc.description.funderCONICYT/FONDECYT; Folio de beca: 1240031
dc.format.extent11 páginas
dc.fuente.origenORCID
dc.identifier.doi10.1016/j.lwt.2025.118398
dc.identifier.eissn1096-1127
dc.identifier.issn0023-6438
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2025.118398
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/107623
dc.information.autorucEscuela de Ingeniería; Pedreschi Plasencia, Franco Wilfredo; 0000-0003-0599-8466; 18770
dc.language.isoen
dc.revistaLWT-FOOD SCIENCE AND TECHNOLOGY
dc.subjectAcrylamide
dc.subjectFuran5-Hydroxymethylfurfural
dc.subjectAbiotic stress response
dc.subjectNeo-formed contaminant mitigation
dc.subject.ddc620
dc.subject.ods02 Zero hunger
dc.subject.ods09 Industry, innovation and infrastructure
dc.subject.odspa02 Hambre cero
dc.subject.odspa09 Industria, innovación e infraestructura
dc.titleIntegrated strategies for reducing acrylamide, 5-HMF, and furan in colored native and commercial potato chips: Synergistic effects of nutrient solution conductivity and pre-frying treatments
dc.typeartículo
dc.volumen232
sipa.codpersvinculados18770
sipa.trazabilidadORCID;2026-01-05
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