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Acrylamide in deep-frying versus air frying foods and mitigation treatments: a review

Juliana de Oliveira, Márcia Filgueiras Rebelo de Matos, Neuza Maria Miranda dos Santos, Laise Cedraz Pinto


Frying can contribute to intensifying oxidative reactions and the formation of acrylamide (AA), which is a compound derived from the Maillard Reaction, potentially toxic. Even so, fried foods are one of the most consumed foods worldwide. Innovative technologies such as air frying (AF) have been developed to this end. Thus, the objectives of this review were to systematize data on AA content in foods, compare the AF technique with immersion frying (FRIT), and assess the efficacy of pretreatments to reduce AA in foods exposed to AF. AF showed an average percentage reduction of AA content and colorimetric indicator a* of 41.4% and 58.7%, respectively. Asparaginase and plant extracts were effective in reducing AA formation, with mean reduction of 20.94% and 67.01%, respectively. AF proved to be a potentially efficient method for reducing AA in foods, and the use of pretreatments proved to be effective in reducing its formation even further.


air fryer, traditional frying; deep frying; foods fryer; Maillard Reaction

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