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Mitigating acrylamide in potatoe chips interest of fluorescence as monitoring technique
1. Inès BIRLOUEZ-ARAGON A fluorescence-based sensor to monitor the process impact on food quality and predict neoformed contaminants Rapid Methods 2010 - The Netherlands
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4. Two examples Rapid Methods 2010 - The Netherlands Monitoring of acrylamide in potato chips Monitoring of furan and phenols in carrots puree
5. Rapid Methods 2010 - The Netherlands The principle of the method Illumination of the sample surface in the UV-visible region Recovery of the light emitted at the surface By native and neoformed fluorophores in the samples But distortion of the emission spectra Absorption by sample chromophores Scattering by sample particles No direct quantitative analysis Transfer function No distorsion Mxm quenching excitation emission
6. Chemometrical analysis of the data Rapid Methods 2010 - The Netherlands Decomposition of the main fluorescence profiles By means of PARAFAC model Factor 1 Factor 3 Factor 2 excitation emission Excitation Emission Matrix (EEM) Intensity or scores
7. Chips fluorescence and frying time/T° Rapid Methods 2010 - The Netherlands EEM of Chips (3minutes at 150°C) EEM of Chips (3minutes at 170°C) EEM of Chips (3minutes at 190°C)
8. Chips PARAFAC loadings PARAFAC Excitation Spectral Loadings PARAFAC Emission Spectral Loadings Excitation wavelength (nm) Emission wavelength (nm) Intensity (A.U) Quality of the decomposition evaluated by CORCONDIA 87 % Percentage variance explained 98.6 Nf1 Trp Nf2 Rf Nf1 Trp Nf2 Rf Each sample (potato chips) is characterized by specific intensities Of each PARAFAC factors
9. Evolution of factors intensity during frying Rapid Methods 2010 - The Netherlands
10. A calibration model for acrylamide assessment Rapid Methods 2010 - The Netherlands Potato variety = Bintje RMSEV = 848.87 µg/Kg Range = 2.5 - 8183.08 µg/Kg N = 52 Potato variety = Hermes RMSEV = 243.24 µg/Kg Range = 7.2 - 2507.3 µg/Kg N = 52 One model per type of potato variety
11. Impact of processing factors Rapid Methods 2010 - The Netherlands Potato variety Bintje, Hermes Study by means of multiway data analysis
12. Rapid Methods 2010 - The Netherlands Frying Oil Olive Sunflower Palm Palmoleine Impact of processing factors Potato variety Bintje Hermes Frying Oil Olive Sunflower Palm Palmoleine Pre-frying soaking 5 min 60 min 60 min & citric acid Excitation Emission The red factor is of highest variability With the highest intensity the lowest acrylamide I ntensity I ntensity I ntensity
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Notes de l'éditeur
The Food industry must face new challenges regarding their processes. As I’m sure you know, certain processing contaminants form during severe heat treatment. A couple of the most important are acrylamide and furan. It’s the responsibility of food industrialists to mitigate such compounds and control their levels in the final product. Although no regulation has been edited up to now, recommendations have been addressed for regular control of contaminant levels in targeted food products. The food industry must anticipate the future possible regulation by performing analysis in their products. But conventional analytical methods are very expensive and require several days’ delay before they give results. There is an urgent need for rapid techniques making it possible for industrialists to carry out their own analyses simply and at low cost.
Spectralys Innovation was created to develop and commercialize fluorescence sensors aiming at monitoring non-destructively processing contaminants in food. Such a sensor will make it possible to perform analyses almost continuously , covering all phases of production processes. The advantage is, he has the capability of identifying the critical steps in which contaminants can be formed and of ntervening before major problems develop – meaning he avoids major costs. Why fluorescence ? Ezsy to automate We must keep in mind :
Let’s begin by going through a simple presentation of the method we use Put in the sensor intact
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