Inhibitory effect of pulsed electric field pretreatment on acrylamide formation in air-fried French fries and its mechanism

The impact of pulsed electric field (PEF) on the formation of acrylamide (AA) in air-fired French fries was investigated in this study. The results indicated that electric field intensity, pulse width, and cooking parameters significantly influence the formation of acrylamide in air-fried French fries. Compared with the traditional blanching treatment, PEF treatment more effectively inhibits AA formation and improves the cooking quality of French fries. Under optimal conditions, the AA content in the PEF-treated samples was reduced by 15.60% and 26.71% compared with that in the blanched and untreated groups, respectively. The significant suppression of AA formation may be closely associated with the ability of PEF to modify the microstructure of potato tissues and promote the leaching of AA precursors. PEF treatment did not induce significant gelatinization of potato starch. Instead, it caused electroporation of potato cells through polarization effects. This structural change enhanced heat and mass transfer efficiency during cooking, reduced processing time, and facilitated the continuous removal of key AA precursors, such as reducing sugars and asparagine. These structural and process modifications collectively suppress the Maillard reaction, thereby reducing AA generation. Furthermore, as a pretreatment method, PEF exhibits superior processing efficiency and lower energy consumption compared to blanching. In conclusion, PEF treatment can significantly decrease AA levels in air-fried French fries, showing great potential for producing healthier air-fried foods.