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Effect of pulsed electric field pretreatment and Alyssum homolocarpum seed gum coating on oil uptake, acrylamide formation, and quality attributes of purple potato chips

Year: 2025

Type: article

Abstract: This study investigated the effect of Alyssum Homolocarpum seed gum (AHSG) coating and pulsed electric field (PEF) pretreatment on the physicochemical, oil uptake, acrylamide production and sensory properties of purple potato chips. A total of 10 treatments, including a control (CON), gum only (GUM), and combinations of gum and PEF at varying field intensities (1000 and 7000 V/cm) and pulse numbers (10 and 120), were evaluated. PEF and gum treatments significantly (p<0.05) reduced oil uptake in fried chips. The control sample exhibited the highest oil content (40.67%), while G120P1000 and G120P7000 showed significantly (p<0.05) lower oil contents of 28.67% and 32.86%, respectively. Moisture content was lowest in G10P7000 (1.04%) and G120P7000 (1.09%), contributing to improved crispness. Peak fracture force, indicating textural hardness, was greatest in G120P7000 (1.64 N), compared to 186.88 g in the control. Colorimetric analysis showed a substantial increase in L* values for PEF-treated chips, with C120P7000 exhibiting the highest brightness (L* = 55.49) and the lowest acrylamide content (355.43 μg/kg) compared to the control (876.17 μg/kg). Total phenolic content (TPC) and total antioxidant capacity (TAC) were preserved best in gum-treated samples, with the highest values observed in GUM (TPC = 121.41 mg/100g, TAC = 200.10 mg/100g). Oil oxidation parameters such as anisidine value, thiobarbituric acid value (TBA), and polar compounds were significantly (p<0.05) lower in treated samples than the control. For instance, G120P1000 recorded an anisidine value of 7.30 versus 8.78 in the control. Sensory evaluation showed the highest overall acceptability for G120P7000 (score: 5), with superior ratings for color, texture, and taste. These findings demonstrate that PEF combined AHSG significantly (p<0.05) enhances the quality, safety, and acceptability of fried purple potato chips. • Combined PEF and AHSG coating reduced oil uptake in fried purple potato chips. • PEF pretreatment minimized acrylamide formation during frying processes. • Enhanced sensory attributes observed in chips with AHSG and PEF treatments. • Study reveals health benefits of using purple potatoes in snack production. • Results support innovative methods for healthier fried food options.

Source: LWT

DOI: 10.1016/j.lwt.2025.118737

Authors: Anisa Jafari, Gholamhassan Asadi, Mohammad Ali Hesarinejad, Masoud Homapour, Seyed Ebrahim Hosseini

Institutions: Islamic Azad University, Tehran, Islamic Azad University, Science and Research Branch, Islamic Azad University Central Tehran Branch, Research Institute of Food Science and Technology, Islamic Azad University, Shahr-e-Qods Branch

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $3,240