Use of Adsorbents to Reduce Acrylamide Concentration in Fried Foods

Abstract

Acrylamide (AA) is a molecule that has been the topic of discussion among researchers and policymakers for a significant amount of time over the past many years. A number of factors, including temperature, frying duration, pH, and oil quality, as well as the presence of reducing sugar and the amino acid asparagine, contribute to its creation. Cooking oil is used for all of the cooking processes, including frying, baking, and roasting. The number of frying cycles, the amount of time spent frying, and the temperature at which the food is cooked all have a role in the oxidation, hydrolysis, and polymerization processes that contribute to the degradation and spoilage of cooking oil. The ingestion of food prepared with spoiled cooking oil is harmful to human health and, over time, can lead to a variety of health problems, including difficulties relating to the heart, kidneys, and liver. In the process of recycling UCOs, many types of synthetic inorganic adsorbents, such as silica gel, magnesium oxide, aluminium hydroxide, and activated clay, are utilised. In a similar manner, it is essential to impose a great deal of effort in order to lessen the amount of AA that is present. This can be accomplished in one of two ways: either by controlling the amount of its precursors that are present in the product before it is processed, or by lowering the total amount of AA that is produced during the manufacturing process. Both of these methods are equally important. Sugarcane bagasse and China clay-fullers are used in various combinations (including 1:2, 2:2, and 2:1) to cleanse used frying oil and lower AA levels in fried foods. X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) were used to evaluate the structural investigation of the material and functional groups after Sugarcane bagasse and China clay-fullers earth had been formed and activated. French fries are evaluated for their acrylamide content using gas chromatography–mass spectrometry. Chromatographic separations were run on a 30 m long, 0.25 mm in diameter, 0.25 m in thickness DB-5MS column from Agilent Technologies, USA. As for the GC oven's settings, they were as follows: starting temperature 50 °C -3 °C min1- 100 °C -25 °C min-1 250 °C (5.0 min). An eight-minute solvent delay was used for the analyses. There was a flow rate of 1.0 mL min-1 of helium utilised as the GC carrier x

gas. Data was acquired and processed with the help of the NIST 2.0 library. According to the findings, sugar cane bagasse has the potential to not only prevent the development of acrylamide in French fries but also lower the levels of free fatty acids and peroxide values. This study demonstrates that the use of activated sugarcane bagasse has the potential to reduce the development of acrylamide during the processing of food products