Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/32
Título: Influence of potato cultivar, frying oil and sample pre-treatments on the contamination of French fries by 3-monochloropropane-1,2-diol fatty acid esters
Autor(es): Arisseto, Adriana Pavesi
Silva, Willian Cruzeiro
Marcolino, Priscila Francisca Corrêa
Scaranelo, Gabriela Ramiro
Berbari, Shirley Aparecida Garcia
Oliveira Miguel, Ana Maria Rauen de
Vicente, Eduardo
Palavras-chave: FRENCH fries
FATTY acid esters
POTATOES
EDIBLE coatings
PECTINS
PETROLEUM
Data do documento: 2019
Editor: Elsevier
Citação: Food Research International, v. 124, p.43-48, out. 2019.
Resumo: This study investigated the influence of factors that could affect the levels of 3-MCPD esters in French fries, including the cultivar, the type of frying oil, and the use of pre-treatments such as blanching and application of edible coatings. Under the selected experimental conditions of frying, the cultivar Agata, which presented the highest dry matter content, showed the lowest oil uptake and 3-MCPD esters concentrations. In relation to the frying medium, the use of oils containing higher levels of 3-MCPD esters resulted in a higher contamination of French fries. Blanching treatment of potatoes before frying increased up to 33% the concentrations of 3-MCPD esters. On the other hand, the levels of the contaminants decreased by 19% with the application of a pectin solution. It could be observed that factors affecting oil uptake in French fries may also affect the contamination by 3-MCPD esters and should be considered as possible mitigation strategies to minimize human exposure to these chemical contaminants.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/32
ISSN: 0963-9969
Aparece nas coleções:Artigos cientificos

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