Evaluation of processing conditions for the mitigation and bioaccessibility of acrylamide and their relationship with quality parameters in plantain (Musa paradisiaca L.) chips subjected to deep-fat frying
Figuras, tablas
- Autores:
- Tipo de recurso:
- Fecha de publicación:
- 2026
- Institución:
- Universidad de Caldas
- Repositorio:
- Repositorio Institucional U. Caldas
- Idioma:
- eng
- OAI Identifier:
- oai:repositorio.ucaldas.edu.co:ucaldas/26572
- Acceso en línea:
- https://repositorio.ucaldas.edu.co/handle/ucaldas/26572
- Palabra clave:
- 620 - Ingeniería y operaciones afines
2. Ingeniería y Tecnología
Vacuum frying
Acrylamide mitigation
Plantain
Bioaccessibility
Process optimization
Functional quality
- Rights
- License
- https://creativecommons.org/licenses/by-nc-nd/4.0/
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oai:repositorio.ucaldas.edu.co:ucaldas/26572 |
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REPOUCALDA |
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Repositorio Institucional U. Caldas |
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| dc.title.none.fl_str_mv |
Evaluation of processing conditions for the mitigation and bioaccessibility of acrylamide and their relationship with quality parameters in plantain (Musa paradisiaca L.) chips subjected to deep-fat frying |
| title |
Evaluation of processing conditions for the mitigation and bioaccessibility of acrylamide and their relationship with quality parameters in plantain (Musa paradisiaca L.) chips subjected to deep-fat frying |
| spellingShingle |
Evaluation of processing conditions for the mitigation and bioaccessibility of acrylamide and their relationship with quality parameters in plantain (Musa paradisiaca L.) chips subjected to deep-fat frying 620 - Ingeniería y operaciones afines 2. Ingeniería y Tecnología Vacuum frying Acrylamide mitigation Plantain Bioaccessibility Process optimization Functional quality |
| title_short |
Evaluation of processing conditions for the mitigation and bioaccessibility of acrylamide and their relationship with quality parameters in plantain (Musa paradisiaca L.) chips subjected to deep-fat frying |
| title_full |
Evaluation of processing conditions for the mitigation and bioaccessibility of acrylamide and their relationship with quality parameters in plantain (Musa paradisiaca L.) chips subjected to deep-fat frying |
| title_fullStr |
Evaluation of processing conditions for the mitigation and bioaccessibility of acrylamide and their relationship with quality parameters in plantain (Musa paradisiaca L.) chips subjected to deep-fat frying |
| title_full_unstemmed |
Evaluation of processing conditions for the mitigation and bioaccessibility of acrylamide and their relationship with quality parameters in plantain (Musa paradisiaca L.) chips subjected to deep-fat frying |
| title_sort |
Evaluation of processing conditions for the mitigation and bioaccessibility of acrylamide and their relationship with quality parameters in plantain (Musa paradisiaca L.) chips subjected to deep-fat frying |
| dc.contributor.none.fl_str_mv |
Castellanos Galeano, Francisco Javier Ortega Quintana, Fabian Aranda Bustos, Mario Alimentos y Agroindustria (Categoría A1) Aranda Bustos, Mario Antonio Ortega-Quintana, Fabián |
| dc.subject.none.fl_str_mv |
620 - Ingeniería y operaciones afines 2. Ingeniería y Tecnología Vacuum frying Acrylamide mitigation Plantain Bioaccessibility Process optimization Functional quality |
| topic |
620 - Ingeniería y operaciones afines 2. Ingeniería y Tecnología Vacuum frying Acrylamide mitigation Plantain Bioaccessibility Process optimization Functional quality |
| description |
Figuras, tablas |
| publishDate |
2026 |
| dc.date.none.fl_str_mv |
2026-01-28T14:03:43Z 2026-01-28T14:03:43Z 2026-01-26 2029-01-30 |
| dc.type.none.fl_str_mv |
Trabajo de grado - Doctorado http://purl.org/coar/resource_type/c_db06 Text info:eu-repo/semantics/doctoralThesis |
| dc.identifier.none.fl_str_mv |
https://repositorio.ucaldas.edu.co/handle/ucaldas/26572 Universidad de Caldas Repositorio Institucional Universidad de Caldas repositorio.ucaldas.edu.co |
| url |
https://repositorio.ucaldas.edu.co/handle/ucaldas/26572 |
| identifier_str_mv |
Universidad de Caldas Repositorio Institucional Universidad de Caldas repositorio.ucaldas.edu.co |
| dc.language.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
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Multidimensional bioinformatics analysis reveals the potential carcinogenic role of acrylamide in colorectal cancer. Ecotoxicology and Environmental Safety, 298, 118281. https://doi.org/10.1016/j.ecoenv.2025.118281 Zambre, S. S. (2024). Comparative Study on Quality Attributes of Vacuum and Atmospheric Fried Bitter Gourd Chips. In M. Thakur (Ed.), Sustainable Food Systems (Volume II): SFS: Novel Sustainable Green Technologies, Circular Strategies, Food Safety & Diversity (pp. 237 266). Springer Nature Switzerland. https://doi.org/10.1007/978-3-031-46046-3_12 Zamora, R., Brenes-Álvarez, M., & Hidalgo, F. J. (2025). Formation of acrylamide in the presence quinones. Food https://doi.org/10.1016/j.foodchem.2025.143343 Chemistry, 475, 143343. Zhang, X., Zhang, M., & Adhikari, B. (2020). Recent developments in frying technologies applied to fresh foods. Trends in Food Science & Technology, 98, 68-81. https://doi.org/10.1016/j.tifs.2020.02.007 Zhu, R.-g., Sun, S.-c., Li, Y.-f., Zang, H., Sun, X.-y., Wei, J., et al. (2024). Comparative effects of pectin and hydrolyzed pectin coating as pre-frying treatments on acrylamide formation in potato chips. International Journal of Biological Macromolecules, 269, 132015. https://doi.org/10.1016/j.ijbiomac.2024.132015 Zhu, W., Cao, W., Chen, R., Zhang, Z., Pang, C., Yi, Z., Li, S., Ma, X., & Li, J. (2025). A novel framework-targeted affinity-based sandwich photoelectrochemical sensor for trace acrylamide determination. Food Chemistry, https://doi.org/10.1016/j.foodchem.2025.144487 485, 144487. |
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Universidad de Caldas Facultad de Inteligencia Artificial e Ingenierías Manizales, Caldas Doctorado en Ingeniería |
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Universidad de Caldas Facultad de Inteligencia Artificial e Ingenierías Manizales, Caldas Doctorado en Ingeniería |
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Universidad de Caldas |
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Evaluation of processing conditions for the mitigation and bioaccessibility of acrylamide and their relationship with quality parameters in plantain (Musa paradisiaca L.) chips subjected to deep-fat frying620 - Ingeniería y operaciones afines2. Ingeniería y TecnologíaVacuum fryingAcrylamide mitigationPlantainBioaccessibilityProcess optimizationFunctional qualityFiguras, tablasLa fritura profunda se utiliza ampliamente en la producción de snacks a base de plátano (Musa paradisiaca L.); sin embargo, este proceso térmico puede provocar la formación de compuestos tóxicos como la acrilamida, especialmente cuando se aplican altas temperaturas a materias primas ricas en azúcares reductores. A pesar del creciente interés en tecnologías alternativas como la fritura al vacío, al inicio de esta investigación persistían importantes lagunas de conocimiento respecto a su escalabilidad agroindustrial, sus efectos sobre los compuestos bioactivos y su capacidad para reducir los contaminantes térmicos, todo ello dentro de un marco que también consideraba la exposición gastrointestinal. El primer objetivo de este trabajo doctoral fue desarrollar un protocolo para la extracción, identificación y cuantificación de acrilamida en chips de plátano mediante microextracción en fase sólida (SPME) acoplada a cromatografía de gases y detección por ionización de llama (GC-FID). Este método proporcionó una base analítica fiable para el monitoreo de acrilamida en matrices fritas. Posteriormente, se optimizó el proceso de fritura al vacío utilizando un sistema preexistente de deshidratación semicontinua por fritura al vacío (VF) con aplicabilidad agroindustrial. Se realizó un análisis factorial segmentado, utilizando el estado de maduración del plátano (verde, maduro, sobremaduro) como factor de bloqueo. Los tiempos de fritura se ajustaron específicamente para cada temperatura. Una función de deseabilidad compuesta integró variables de respuesta clave, como el contenido de aceite, la humedad, la dureza instrumental, la diferencia de color (ΔE), la textura crujiente y la calidad sensorial general. El análisis de sensibilidad confirmó la robustez del modelo y la consistencia de las condiciones óptimas. Los niveles de acrilamida en los chips optimizados se cuantificaron mediante un método validado de cromatografía líquida-espectrometría de masas en tándem (LC-MS/MS) y se compararon con los de productos comerciales. Se encontraron concentraciones significativamente más bajas en los chips fritos al vacío, especialmente en los elaborados con plátanos verdes y maduros. La calidad nutricional se evaluó mediante la determinación del contenido total de polifenoles (CPT) y la capacidad antioxidante mediante los métodos DPPH y ORAC. Los resultados revelaron una notable conservación de compuestos bioactivos, especialmente en los chips elaborados con plátanos maduros y sobremaduros. Finalmente, se realizó un estudio de prueba de concepto para estimar la bioaccesibilidad de la acrilamida durante la digestión gastrointestinal simulada mediante el protocolo estático estandarizado INFOGEST, aplicado a estándares de acrilamida pura. Uno de los principales desafíos metodológicos fue la detección de acrilamida en condiciones gastrointestinales, debido a su presencia en trazas, su alta reactividad química y la incompatibilidad de los medios salinos con sistemas cromatográficos como UHPLC-MS/MS. Este estudio exploró un enfoque analítico alternativo basado en la derivatización con 7-mercapto-4-metilcumarina (7-MAME), seguida de cromatografía en capa fina de alta resolución (HPTLC) como una estrategia novedosa para el monitoreo de la acrilamida durante la digestión. En conjunto, esta investigación proporciona evidencia científica y técnica sobre estrategias analíticas y tecnológicas para mitigar y monitorear la acrilamida en snacks a base de plátano, optimizar las condiciones de fritura al vacío y preservar los compuestos funcionales, con potencial aplicación en contextos rurales y agroindustriales.Deep-fat frying is widely used in the production of plantain (Musa paradisiaca L.)-based snacks; however, this thermal process can lead to the formation of toxic compounds such as acrylamide, particularly when high temperatures are applied to raw materials rich in reducing sugars. Despite increasing interest in alternative technologies like vacuum frying, important knowledge gaps persisted at the beginning of this research regarding its agro-industrial scalability, its effects on bioactive compounds, and its capacity to reduce thermal contaminants, all within a framework that also considered gastrointestinal exposure. The first objective of this doctoral work was to develop a protocol for the extraction, identification, and quantification of acrylamide in plantain chips using solid-phase microextraction (SPME) coupled with gas chromatography and flame ionization detection (GC-FID). This method provided a reliable analytical basis for monitoring acrylamide in fried matrices. Subsequently, the vacuum frying process was optimized using a pre-existing semi-continuous dehydration by vacuum frying (VF) system with agro-industrial applicability. A segmented factorial analysis was conducted, using plantain ripening stage (unripe, ripe, overripe) as a blocking factor. Frying times were specifically adjusted for each temperature. A composite desirability function integrated key response variables, including oil content, moisture, instrumental hardness, color difference (ΔE), crispiness, and overall sensory quality. Sensitivity analysis confirmed the robustness of the model and the consistency of the optimal conditions. Acrylamide levels in the optimized chips were quantified using a validated liquid chromatography–tandem mass spectrometry (LC-MS/MS) method and compared with those in commercial products. Significantly lower concentrations were found in vacuum-fried chips, especially those made from unripe and ripe plantains. Nutritional quality was assessed through the determination of total polyphenol content (TPC) and antioxidant capacity using the DPPH and ORAC methods. The results revealed a notable preservation of bioactive compounds, particularly in chips produced from ripe and overripe plantains. Finally, a proof-of-concept study was carried out to estimate acrylamide bioaccessibility during simulated gastrointestinal digestion using the standardized INFOGEST static protocol, applied to pure acrylamide standards. One of the main methodological challenges was detecting acrylamide under gastrointestinal conditions, due to its trace-level presence, high chemical reactivity, and the incompatibility of saline media with chromatographic systems such as UHPLC-MS/MS. This study explored an alternative analytical approach based on derivatization with 7-mercapto-4-methylcoumarin (7-MAME), followed by high-performance thin-layer chromatography (HPTLC) as a novel strategy for monitoring acrylamide during digestion. Altogether, this research provides scientific and technical evidence on analytical and technological strategies to mitigate and monitor acrylamide in plantain-based snacks, optimize vacuum frying conditions, and preserve functional compounds, with potential application in rural and agro-industrial contexts.Acknowledgements -- Abstract -- Introduction -- Background -- Research problem -- Justification -- Research questions -- Research hypothesis -- Organization of this document -- References -- Thesis objectives -- General objective -- Specific objectives -- The state of the art -- Scientometric analysis -- Thematic network of research on acrylamide mitigation in fried starchy foods -- Temporal evolution of publications -- Geographical distribution of publications -- Institutional collaboration network in acrylamide mitigation research -- Narrative review -- The biochemical and functional nature of plantain (musa paradisiaca l.) as a model matrix for deep-fat frying -- Mechanisms and precursors involved in acrylamide formation in starchy, sugar-rich systems exposed to thermal processing -- Technological variables influencing acrylamide generation, with emphasis on frying conditions -- Mitigation strategies aimed at reducing acrylamide levels: natural antioxidants, pre-treatments, and ingredient reformulation -- Recent insights into acrylamide bioaccessibility, considering its digestion, absorption, and potential risk modulation in the gastrointestinal tract -- Conclusions and future perspectives -- References -- Protocol for the determination of acrylamide in deep-fried chips -- Context -- Conclusions and perspectives -- Semi-continuous vacuum frying of plantain chips: design and quality evaluation -- Context -- Conclusions and perspectives -- Impact of semi-continuous vacuum frying on acrylamide formation and bioactive compounds in plantain chips at different ripening stages -- Abstract -- Introduction -- Materials and methods -- Raw material -- Vf process -- Quality analysis -- Statical analysis -- Results and discussion -- Acrylamide content in vf plantain chips and commercial brands -- Tpc and polyphenol profile -- Antioxidant capacity -- Vitamin c analysis -- Microstructural analysis -- Conclusions -- References -- A proof-of-concept study on acrylamide bioaccessibility: digestive transformations revealed by derivatization and hptlc analysis -- Abstract -- Introduction -- Materials and methods -- Chemicals and reagents -- Preparation of simulated digestive fluids -- In vitro digestion – saline-only proof-of-concept -- In vitro digestion – enzymatic gastrointestinal model -- Derivatization of acrylamide and internal standard -- High-performance thin-layer chromatography (hptlc–fld) -- Statistical analysis -- Results and discussion -- Conclusions -- References -- Appendices -- Apendix a -- Context -- Conclusions and perspectives -- General conclusions and contributions -- General conclusions -- ContributionsDoctoradoDoctor(a) en IngenieríaIngeniería de Matrices Alimentarias, Desarrollo AgroindustrialUniversidad de CaldasFacultad de Inteligencia Artificial e IngenieríasManizales, CaldasDoctorado en IngenieríaCastellanos Galeano, Francisco JavierOrtega Quintana, FabianAranda Bustos, MarioAlimentos y Agroindustria (Categoría A1)Aranda Bustos, Mario AntonioOrtega-Quintana, FabiánDíaz Ávila, William Yesid2026-01-28T14:03:43Z2029-01-302026-01-28T14:03:43Z2026-01-26Trabajo de grado - Doctoradohttp://purl.org/coar/resource_type/c_db06Textinfo:eu-repo/semantics/doctoralThesis112 páginasapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttps://repositorio.ucaldas.edu.co/handle/ucaldas/26572Universidad de CaldasRepositorio Institucional Universidad de Caldasrepositorio.ucaldas.edu.coengAlpmann, A., & Morlock, G. 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