L’
acrylamide
remains one of the most serious and underestimated risks in food production. Not only at the industrial level but also and especially in home and public establishment kitchens. Some practical tips on how to mitigate this risk when preparing potatoes (fried and baked) and baked goods in general.
Acrylamide and food safety, the mitigation measures
Acrylamide (C3H5NO) is a carcinogenic substance formed from asparagine and sugars naturally present in some foods prepared at temperatures above 120ºC with a low degree of moisture. It is formed mainly in carbohydrate-rich foods-with raw materials that contain its precursors (e.g., cereals, potatoes, coffee)-following baking or frying.
The European legislature introduced, through reg. EU 2017/1258, reference levels and mitigation measures. However, these regulations appear to be bland and inadequate to address this serious food chemical safety problem, the criticality of which is linked to the spread of risky products and the peculiar exposure of children and minors. In particular, we note the low prevalence of awareness at the level of consumers, public merchants and their staff. Operator training is lacking, as are official public controls.
The study ‘
Acrylamide
, the carcinogen in your plate‘, carried out with the support of the University of Parma (Department of Food and Pharmaceutical Sciences), had been presented at the ‘World Congress on Nutrition and Obesity Prevention source 2017‘, in Barcelona, on 16-18.11.17. With the specific goal of defining the most suitable cooking methods to reduce acrylamide content in everyday foods.
Indeed, scientific research has shown the absence of the toxic substance in both raw, boiled and steamed foods. Conversely, acrylamide concentration increases in relation to the degree of ‘toasting’. The researchers thus developed a ‘ruler,’ a kind of pantone bearing shades of different colors, from dark green to deep red. To help kitchen workers in restaurants and processing plants-as well as consumers-understand, based on the color of the food, the level of cooking that should not be exceeded. To prevent the production and consumption of toxic and dangerous foods.
The so-called mitigation measures are then defined with regard to a range of food processing. Without neglecting early childhood foods, breakfast cereals, coffee and substitutes-which we have already devoted some insights to-we now turn to the two main categories of at-risk products, among commonly used foods.
Preparation of potatoes, fried or baked
Reducing acrylamide formation in the preparation of potatoes-at home and ‘food service’ as well as industrial use-requires a number of precautions starting with the purchasing and storage stages of raw materials.
Purchase. Prefer freshly harvested potatoes. The tubers are mostly harvested in the summer months. During the post-harvest stages of preservation and storage, so-called reducing sugars (acrylamide precursors) can develop. In any case, the choice of potatoes with low precursor content (asparagine and reducing sugars), which are already available on the market, is suggested.
Conservation. Potatoes should be stored at temperatures above 6°C, never in the refrigerator. In fact, storing tubers at temperatures below 6°C promotes the development of reducing sugars.
Fractionation. The potatoes should be cut evenly, discarding any too-small pieces remaining from the cut. In fact, the more minute fractions tend to darken more during cooking, due to their lower weights and surface area than the average, thus promoting contaminant synthesis.
Preparation of fresh potatoes. After cutting, the tubers should be washed and soaked (about 30 minutes to two hours) in cold water. With copious subsequent rinsing in order to remove reducing sugars from the surface.
Alternatively, the potatoes can be soaked in hot water for a few minutes and then rinsed in cold water. Or, immersed in boiling water for a few minutes.
During soaking or blanching, 7 g of vinegar (half a tablespoon) per liter of water can be added. In fact, the acidic pH slows the formation of the contaminant during cooking.
Baking. Baking in an oven at a temperature of 150 °C to 160 °C for 30 to 40 minutes is recommended. Arrange the potatoes on the baking sheet evenly to prevent the contaminant from forming. The use of baking paper is strongly recommended, to prevent the tubers from burning on contact with the baking sheet during baking.
Frying. The frying temperature should not exceed 170°C. Therefore, it is recommended that a fryer equipped with a thermostat be set and maintained at that temperature. In both cases of baking and frying, it is essential to keep an eye on the color of the product, which should be golden brown on the surface (as in the photo on the left, below), without browning further.
Baked goods
Reducing acrylamide in the preparation of baked goods–e.g., bread, focaccia, pizza, cakes and cookies–involves care in both the leavening and baking stages.
Leavening. Prolonging the fermentation time of yeast is helpful in both aiding food digestibility and preventing the formation of the contaminant under investigation. In fact, yeasts are microorganisms that feed mainly on sugar and allow the amount of reducing sugars (precursors of C3H5NO) to decrease.
Cooking. Since acrylamide forms faster at temperatures above 180 °C, it is essential to keep the oven temperature under control by extending the baking time. Even on these products, you should constantly check the color and stop heat treatment when they reach the golden tone.
Dario Dongo and Ylenia Desireè Giammello
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
Laboratory technician, passionate about the production and distribution of food products, consumer information and culinary art.
