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Mitigating acrylamide in potatoe chips   interest of fluorescence as monitoring technique
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Mitigating acrylamide in potatoe chips interest of fluorescence as monitoring technique



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  •   The Food industry must face new challenges regarding their processes. As I’m sure you know, certain processing contaminants form during severe heat treatment. A couple of the most important are acrylamide and furan. It’s the responsibility of food industrialists to mitigate such compounds and control their levels in the final product. Although no regulation has been edited up to now, recommendations have been addressed for regular control of contaminant levels in targeted food products. The food industry must anticipate the future possible regulation by performing analysis in their products. But conventional analytical methods are very expensive and require several days’ delay before they give results. There is an urgent need for rapid techniques making it possible for industrialists to carry out their own analyses simply and at low cost.  
  • Spectralys Innovation was created to develop and commercialize fluorescence sensors aiming at monitoring non-destructively processing contaminants in food. Such a sensor will make it possible to perform analyses almost continuously , covering all phases of production processes. The advantage is, he has the capability of identifying the critical steps in which contaminants can be formed and of ntervening before major problems develop – meaning he avoids major costs.   Why fluorescence ? Ezsy to automate We must keep in mind :
  • Let’s begin by going through a simple presentation of the method we use Put in the sensor intact
  • In such chemometrical analysis


  • 1. Inès BIRLOUEZ-ARAGON A fluorescence-based sensor to monitor the process impact on food quality and predict neoformed contaminants Rapid Methods 2010 - The Netherlands
  • 2. The processing contaminants in food : a new challenge for the Food industry
    • Processing contaminants : A recent history
    • Severe heat treatments concerned
    • No regulation at the moment : But recommendations from the EC
    • Need for anticipation
    • Monitoring in final food products : Expensive analytical methods
    • Delay for obtention of the results
    • Process optimization : mitigate those contaminants while
    • maintaining the sensorial properties of the product
    Rapid Methods 2010 - The Netherlands
  • 3. Innovative Solution : Fluoralys : a fluorescence sensor
    • Spectroscopic methods : Simple, rapid, automatic,
    • Non destructive and no direct contact
    • Possibility for on line monitoring
    • Fluorescence : Very sensitive (µmolar range)
    • Sensors available
    • Relatively low price
    • Chemometrical data treatment : Wide range of molecule/products
    • Simultaneous analysis of many molecules
    Rapid Methods 2010 - The Netherlands
  • 4. Two examples Rapid Methods 2010 - The Netherlands Monitoring of acrylamide in potato chips Monitoring of furan and phenols in carrots puree
  • 5. Rapid Methods 2010 - The Netherlands The principle of the method Illumination of the sample surface in the UV-visible region Recovery of the light emitted at the surface By native and neoformed fluorophores in the samples But distortion of the emission spectra Absorption by sample chromophores Scattering by sample particles No direct quantitative analysis Transfer function No distorsion Mxm quenching excitation emission
  • 6. Chemometrical analysis of the data Rapid Methods 2010 - The Netherlands Decomposition of the main fluorescence profiles By means of PARAFAC model Factor 1 Factor 3 Factor 2 excitation emission Excitation Emission Matrix (EEM) Intensity or scores
  • 7. Chips fluorescence and frying time/T° Rapid Methods 2010 - The Netherlands EEM of Chips (3minutes at 150°C) EEM of Chips (3minutes at 170°C) EEM of Chips (3minutes at 190°C)
  • 8. Chips PARAFAC loadings PARAFAC Excitation Spectral Loadings PARAFAC Emission Spectral Loadings Excitation wavelength (nm) Emission wavelength (nm) Intensity (A.U) Quality of the decomposition evaluated by CORCONDIA 87 % Percentage variance explained 98.6 Nf1 Trp Nf2 Rf Nf1 Trp Nf2 Rf Each sample (potato chips) is characterized by specific intensities Of each PARAFAC factors
  • 9. Evolution of factors intensity during frying Rapid Methods 2010 - The Netherlands
  • 10. A calibration model for acrylamide assessment Rapid Methods 2010 - The Netherlands Potato variety = Bintje RMSEV = 848.87 µg/Kg Range = 2.5 - 8183.08 µg/Kg N = 52 Potato variety = Hermes RMSEV = 243.24 µg/Kg Range = 7.2 - 2507.3 µg/Kg N = 52 One model per type of potato variety
  • 11. Impact of processing factors Rapid Methods 2010 - The Netherlands Potato variety Bintje, Hermes Study by means of multiway data analysis
  • 12. Rapid Methods 2010 - The Netherlands Frying Oil Olive Sunflower Palm Palmoleine Impact of processing factors Potato variety Bintje Hermes Frying Oil Olive Sunflower Palm Palmoleine Pre-frying soaking 5 min 60 min 60 min & citric acid Excitation Emission The red factor is of highest variability With the highest intensity the lowest acrylamide I ntensity I ntensity I ntensity
  • 13. Conclusion Rapid Methods 2010 - The Netherlands
    • Front face fluorescence : provides sensitive information on the heat process applied to food
    • PARAFAC decomposition of the fluorescence fingerprint : extracts reliable and robust information regarding process damage to food
    • Universal technique : applicable to a wide range of food products
    • Calibration models in the software : prediction of the concentration of neoformed contaminants in the food under processing (<10% error)
    • Simultaneous assessment of nutritional and safety parameters: a tool for process optimization
    The fluoralys sensor