strategies for reduction of acrylamide in fried potatoes and potato chips: a review

Context: acrylamide (aa) is a dangerous contaminant that occurs in food products, and the formation of this toxic compound is mainly related to the millard reaction. acrylamide forms in food products during heat processing, such as frying, roasting, and baking. the aa level in foods depends on the food matrix, processing temperature, amount of carbohydrates, amino acid content, and food additives. objectives: the main foods contributing to aa formation include potato chips, coffee, cookies, french fries, and bread. the international agency recognized this compound for research on cancer as probably carcinogenic to humans. who/fao determined the amount of daily intake of aa as 0.3 to 0.8 µg/kg bw, while its amount in fried potato products is reported as 400-1500 µg/kg. results: considering the maximum formation of aa in fried potato products and the high consumption of these products, by using methods such as choosing the suitable variety of potato, storing at a temperature above 8°c, frying under vacuum, or at a temperature lower than 120°c, lactic fermentation, soaking potato chips in acetic acid, citric acid, glycine, hydrocolloids, salts, asparaginase enzyme, vitamins, and antioxidants can minimize the amount of aa in fried potato chips. conclusions: this article provides information on aa formation and strategies for reducing aa in fried potatoes and potato chips.