Publications (3)7.35 Total impact
Article: Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls.[show abstract] [hide abstract]
ABSTRACT: This study evaluated various additives or process aids on the industrial production of French fries, based on their acrylamide mitigation potential and other quality parameters. The application of acetic and citric acid, calcium lactate and asparaginase was investigated on the production of frozen par-fried French fries at the beginning and end of the 2008 and 2009 potato storage season. Despite the fact that some of these treatments significantly reduced acrylamide content of the final product in preliminary laboratory experiments, their application on the industrial production of French fries did not result in additional acrylamide reductions compared to the standard product. Asparaginase was additionally tested in a production line of chilled French fries (not par-fried). Since for this product a longer enzyme-substrate contact time is allowed, a total asparagine depletion was observed for the enzyme treated fries after four days of cold storage. French fries upon final frying presented acrylamide contents below the limit of detection (12.5 μg kg⁻¹) with no effects on the sensorial properties of the final product.Journal of Agricultural and Food Chemistry 02/2011; 59(3):898-906. · 2.82 Impact Factor
Article: Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry.[show abstract] [hide abstract]
ABSTRACT: The correlation between sugar levels in raw material (potatoes), brown colouring and formation of acrylamide in French fries was investigated. The objective was to identify incoming potatoes (raw material) with a high potential for acrylamide formation. Ten different potato varieties commonly used in the Western European French fries industry were stored at 8 degrees C and samples were taken throughout the storage time. The current quality control used in the French fries industry for incoming potatoes is poorly correlated with acrylamide in the final product (r = 0.74). Changing the quality control parameter from colour to reducing sugars in raw material did not improve the correlation (r = 0.72). The best correlation was obtained with the Agtron colour measurement after blanching and a two-stage frying (r = -0.88). It was concluded that alternative entrance control measurements could provide better mitigation of the acrylamide issue in French fries from the start of production. These alternatives, however, are less cost-effective and more difficult to implement.Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment 04/2010; 27(4):417-25.
Article: Influence of experimental parameters on the fluorescence response and recovery of the high-performance liquid chromatography analysis of fumonisin B1.[show abstract] [hide abstract]
ABSTRACT: The effect of mobile phase pH, column temperature, extraction method and derivatisation time on the fluorescence response and recovery of fumonisin B1 in corn was investigated. Column temperature and mobile phase pH were negatively and positively correlated with the fluorescence response, respectively. Use of an Ultraturrax blender for extraction resulted in higher FB1 recoveries compared to a rotary shaker. In contrast to other reports, maximum fluorescence response occurred after a derivatisation time of 8 min. These results reflect on the absolute requirement for standardisation of the aforementioned parameters.Journal of Chromatography 04/2006; 1109(2):312-6. · 4.53 Impact Factor