Ultrasound as a pretreatment to reduce acrylamide formation in fried potatoes

At the temperature of 42 °C, the weight gain was greater as the ultrasonic power used in both frequencies was lower. Increments in US power densities decreased the potatoes' moisture gain and increased the electrical conductivity of soaking water. A treatment of 35 kHz and 92.5 W/kg at 42 °C provided an additional extraction of 31% of the reducing sugars over that of control samples. The colorimetric parameters L * and a * decreased and increased, respectively, with the frying time for the treatment at 35 kHz/92.5 W/kg/42 °C, which are a consequence of the reduction of reducing sugars by ultrasound. Thanks to the application of this treatment, 90% acrylamide content reduction was determined compared to potatoes fried directly, and up to 50% reduction with respect to control samples only soaked in water (42 °C/30 min). This investigation has demonstrated that US pretreatments can serve as a valid strategy to reduce the acrylamide content of fried potatoes.