Characteristics of French Fries and Potato Chips in Aspect of Acrylamide Content—Methods of Reducing the Toxic Compound Content in Ready Potato Snacks

The reduction of toxic acrylamide content in potato snacks, i.e., French fries and potato chips, is necessary due to the adverse effects of this compound on the human body. Therefore, in the presented review paper, a detailed characterization of French fries and chips in terms of AA content and their organoleptic quality is included. Detailed information was also collected on the raw material and technological factors that affect the formation of acrylamide content, including methods and techniques affecting the reduction of the amount of this compound in potato snacks. The obligation to control the level of acrylamide in various food products (including fried potato snacks with a higher content of this compound), introduced in 2018, has mobilized manufacturers to seek solutions, while scientists conduct further intensive research on the possibility of reducing the level of AA or even eliminating its presence from products. Therefore, it is necessary to conduct such activities, especially, because potato French fries and potato chips are willingly consumed by younger and younger consumers.

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The Effect of Effective Microorganisms on the Quality of Potato Chips and French Fries

Applied Sciences ◽

10.3390/app11041415 ◽

2021 ◽

Vol 11 (4) ◽

pp. 1415

Author(s):

Barbara Sawicka ◽

Piotr Pszczółkowski ◽

Anna Kiełtyka-Dadasiewicz ◽

Piotr Barbaś ◽

Marek Ćwintal ◽

...

Keyword(s):

Potato Chips ◽

French Fries ◽

Raw Material ◽

Innovative Technology ◽

Sensory Assessment ◽

Effective Microorganisms ◽

Beneficial Effects ◽

Two Factors ◽

Soxhlet Method

The aim of the work is to develop innovative technology for potato cultivation aimed at potato food processing with the use of effective microorganisms (EMs), limiting the chemicalization of agriculture. The basis for the research was a field experiment established by the randomized subblock method, in three repetitions, where two factors were examined: cultivation technologies (3) and potato varieties (14). The influence of experimental factors on the quality of French fries (FF) and potato chips (PC) was investigated. The water content was assessed by the drying method, and the fat content by the Soxhlet method. The sensory assessment was performed by a team of 10 panelists in accordance with EN ISO methodology. In the production of both FF and PC, cultivation technologies using EMs contributed to a significant reduction in the absorption of fats and a significant reduction in the disadvantages of FF, the so-called “dark ends”, and the sensory characteristics of these products have not deteriorated. Potato obtained from cultivation in the EM system is a better raw material for the production of FF and PC than potato from plantations without the use of effective microorganisms. The beneficial effects of these preparations depended on the exposure time to EMs and the potato variety.

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Nanomaterials in Cosmetics: Recent Updates

Nanomaterials ◽

10.3390/nano10050979 ◽

2020 ◽

Vol 10 (5) ◽

pp. 979 ◽

Cited By ~ 8

Author(s):

Georgios Fytianos ◽

Abbas Rahdar ◽

George Z. Kyzas

Keyword(s):

Safety Assessment ◽

Review Paper ◽

State Of The Art ◽

Special Focus ◽

Detailed Characterization ◽

Safety Requirements ◽

Cosmetic Industry ◽

Art Practices ◽

Safety Assessments

This review paper collects the recent updates regarding the use of nanomaterials in cosmetics. Special focus is given to the applications of nanomaterials in the cosmetic industry, their unique features, as well as the advantages of nanoscale ingredients compared to non-nanoscale products. The state-of-the-art practices for physicochemical and toxicological characterization of nanomaterials are also reviewed. Moreover, special focus is given to the current regulations and safety assessments that are currently in place regarding the use of nanomaterials in cosmetics—the new 2019 European guidance for the safety assessment of nanomaterials in cosmetics, together with the new proposed methodologies for the toxicity evaluation of nanomaterials. Concerns over health risks have limited the further incorporation of nanomaterials in cosmetics, and since new nanomaterials may be used in the future by the cosmetic industry, a detailed characterization and risk assessment are needed to fulfill the standard safety requirements.

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Starch and Glycogen Analyses: Methods and Techniques

Biomolecules ◽

10.3390/biom10071020 ◽

2020 ◽

Vol 10 (7) ◽

pp. 1020 ◽

Cited By ~ 4

Author(s):

Henrike Brust ◽

Slawomir Orzechowski ◽

Joerg Fettke

Keyword(s):

Analytical Methods ◽

Analytical Techniques ◽

Future Perspectives ◽

Detailed Characterization ◽

Methods And Techniques ◽

Complex Carbohydrates ◽

Structural Levels ◽

Scientific Questions ◽

Storage Carbohydrates

For complex carbohydrates, such as glycogen and starch, various analytical methods and techniques exist allowing the detailed characterization of these storage carbohydrates. In this article, we give a brief overview of the most frequently used methods, techniques, and results. Furthermore, we give insights in the isolation, purification, and fragmentation of both starch and glycogen. An overview of the different structural levels of the glucans is given and the corresponding analytical techniques are discussed. Moreover, future perspectives of the analytical needs and the challenges of the currently developing scientific questions are included.

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Intramolecular Proton Transfer in the Isomerization of Hydroxyacetone: A Detailed Characterization Based on Reaction Force Analysis and the Bond Fragility Spectrum

10.26434/chemrxiv.12049062 ◽

2020 ◽

Author(s):

Wallace Derricotte ◽

Huiet Joseph

Keyword(s):

Chemical Potential ◽

Reaction Force ◽

Intramolecular Proton Transfer ◽

Intermediate Energy ◽

Force Analysis ◽

Activation Energy Barrier ◽

Detailed Characterization ◽

Proton Transfers ◽

Reaction Force Constant

The mechanism of isomerization of hydroxyacetone to 2-hydroxypropanal is studied within the framework of reaction force analysis at the M06-2X/6-311++G(d,p) level of theory. Three unique pathways are considered: (i) a step-wise mechanism that proceeds through formation of the Z-isomer of their shared enediol intermediate, (ii) a step-wise mechanism that forms the E-isomer of the enediol, and (iii) a concerted pathway that bypasses the enediol intermediate. Energy calculations show that the concerted pathway has the lowest activation energy barrier at 45.7 kcal mol<sup>-1</sup>. The reaction force, chemical potential, and reaction electronic flux are calculated for each reaction to characterize electronic changes throughout the mechanism. The reaction force constant is calculated in order to investigate the synchronous/asynchronous nature of the concerted intramolecular proton transfers involved. Additional characterization of synchronicity is provided by calculating the bond fragility spectrum for each mechanism.

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Atmospheric deposition: Effects on sculptures

10.31221/osf.io/xs7jq ◽

2019 ◽

Author(s):

Chem Int

Keyword(s):

Adverse Effects ◽

Atmospheric Deposition ◽

Case Studies ◽

Review Paper ◽

Harmful Effect ◽

Public Concern

Public concern over the deleterious effects of atmospheric deposition (AD) has grown rapidly due to its adverse effects (teratogenicity, toxicity, and carcinogenicity) to human, animals, and materials. The aim of this review is to describe the effect of the AD on sculptures, measures for its reduction, and case studies on maintenances of sculptures against the AD. To this end, a step-by-step review is outlined to discuss the harmful effect of AD contamination on many important sculptures. The review paper is also extended to describe preventive steps to reduce AD on sculptures to help reduce the risks associated with AD.

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Faculty Opinions recommendation of Characterization of scientific studies usually cited as evidence of adverse effects of GM food/feed.

Faculty Opinions – Post-Publication Peer Review of the Biomedical Literature ◽

10.3410/f.727810831.793535248 ◽

2017 ◽

Author(s):

Laura Privalle

Keyword(s):

Adverse Effects ◽

Gm Food

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Nano Technological Approach for Anti-Tumor Therapy: Opportunities and Challenges

Nanoscience &Nanotechnology-Asia ◽

10.2174/2210681210666200213121156 ◽

2020 ◽

Vol 10 ◽

Author(s):

Krishna Champaneria ◽

Prajesh Prajapati

Keyword(s):

Adverse Effects ◽

Tumor Cells ◽

Targeted Delivery ◽

Blood Circulation ◽

Review Paper ◽

Tumor Therapy ◽

Conventional Chemotherapy ◽

Targeting Delivery ◽

Tumor Accumulation ◽

Work Done

Cancer is one of the reason for mortality and its individual and collective impact is substantial. Conventional chemotherapy utilizes drugs that can destroy Tumor cells effectively. But these agents destroy healthy cells along with the tumor cells, leading to many adverse effects which include hypersensitivity reactions, nephrotoxicity, and neurotoxicity. To minimize the adverse effects, various drug delivery systems (DDSs) has been developed. Among them, nanoparticles are attractive platforms for it. So this review paper explores the recent work done on targeted delivery, enhancing tumor accumulation and longer blood circulation using more effective biomaterial that will enhance the properties of nanoparticles. Moreover, various target-specific delivery of drugs like antibody-targeted, targeting delivery through angiogenesis, mitochondria, CD44 receptor are also explained.

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Processed Gingers: Current and Prospective Use in Food, Cosmetic, and Pharmaceutical Industry

Recent Patents on Food Nutrition & Agriculturee ◽

10.2174/2212798410666180806150142 ◽

2019 ◽

Vol 10 (1) ◽

pp. 20-26 ◽

Cited By ~ 1

Author(s):

Jae-Suk Choi

Keyword(s):

Pharmaceutical Industry ◽

Adverse Effects ◽

Shelf Life ◽

Traditional Medicine ◽

Functional Foods ◽

Zingiber Officinale ◽

Raw Material

Ginger (Zingiber officinale) has been widely used in traditional medicine, and as raw material for cosmetics, beverages, and health functional foods. However, some adverse effects of ginger have been reported. In addition, the hot and pungent taste of ginger leads to reduced consumption. To overcome these problems, methods for the production of fermented, steamed (or steamed-dried), aged, roasted and beopje ginger have been developed. This review provides an overview and summary of new ginger processing procedures, including methods to reduce the pungent flavor of ginger, extend shelf-life, increase the health-functional compound content, and improve safety. These attempts might improve the consumption of ginger as well as prospective applications of processed ginger for food, cosmetics, and the pharmaceutical industry, also as discussed in various patents.

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