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The impact of storage conditions on acrylamide formation in vegetable-based products

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dc.contributor.authorJalakas, Sirje
dc.contributor.authorRoasto, Mati
dc.contributor.authorElias, Terje
dc.date.accessioned2026-06-03T08:55:57Z
dc.date.available2026-06-03T08:55:57Z
dc.date.issued2025
dc.description.abstractThe aim of this study was to identify the most commonly cultivated potato, carrot, beetroot, and pumpkin varieties in Estonia and assess acrylamide formation after storage and processing. Data collection involved queries to crop cultivation organizations, farmers, food enterprises, and Statistics Estonia. This resulted a ranking of the most cultivated varieties in Estonia. Selected vegetables were stored at 3 °C and 8 °C for six months, followed by heat treatment to produce vegetable crisps and purees. For vegetable crisps, vegetable slices were fried at 175 ºC for 5 minutes, while purees were prepared using a food processor and autoclaved at 120 ºC for 30 minutes. Acrylamide analysis was performed at the Health Board Tartu Laboratory using an accredited LCMS/ MS method. Sample extraction was conducted using the QuEChERS method. The acrylamide detection and quantification limits (LOD 10–17 μg/kg, LOQ 30–50 μg/kg) were determined based on the food matrix, with an expanded uncertainty of 20%. The results showed that acrylamide levels varied significantly depending on the vegetable variety and processing method. Fried potato products made from varietis with lower reducing sugar content remained below the EU benchmark values, while those with higher reducing sugar content exceeded these values. In potato chips, acrylamide levels exceeded the benchmark regardless of the reducing sugar content. Among vegetable-based crisps, the highest acrylamide levels were detected in carrot crisps, followed by highsugar potato crisps. For purees, the lowest acrylamide concentration was found in a puree made from the pumpkin variety Gold Medal, where levels were below the quantification limit. In contrast, purees made from the Big Mac pumpkin variety and other vegetable purees exceeded the EU reference values (40 μg/kg) for baby food. We found that storage conditions significantly influenced acrylamide formation. Potatoes stored at 3 °C accumulated higher reducing sugar levels, leading to increased acrylamide formation during heat processing. For example, after six months of storage, potato puree from the Birgit variety contained 686 μg/kg acrylamide when stored at 3 °C, compared to 221 μg/kg when stored at 8 °C. A similar trend was observed in the potato Laura variety, where reducing sugar content was 1.5 times higher in potatoes stored at 3 °C compared to 8 °C, resulting in a 1.4 times higher acrylamide level in the processed puree. High increase in acrylamide content was seen for carrots stored at 8 °C, which led to increased reducing sugars and increased acrylamide formation, particularly in the Berlin variety (1354 μg/kg). These findings emphasize the importance of selecting suitable storage temperatures and vegetable varieties to minimize acrylamide formation in processed products, especially for vegetable based infant foods.eng
dc.description.sponsorshipThis work was supported by the Estonian Research Council grant PRG1441 and by the EU and Ministry of Education and Research via Project TEM-TA52 „Safety and quality of high-risk plant-based foods and meat alternatives.eng
dc.identifier.publicationBook of Abstracts. 15th International Conference on Biosystems Engineering 2025, May 7–9, 2025 Tartu, Estonia. Estonian University of Life Sciences.eng
dc.identifier.urihttp://hdl.handle.net/10492/10571
dc.publisherEstonian University of Life Scienceseng
dc.relationThis work was supported by the Estonian Research Council grant (PRG1441).eng
dc.rightsCreative Commons Attribution 4.0 International (CC BY 4.0)eng
dc.rightsinfo:eu-repo/semantics/openAccesseng
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/eng
dc.subjectacrylamideeng
dc.subjectstorage conditionseng
dc.subjectreducing sugarseng
dc.subjectprocessingeng
dc.subjectvegetable-based foodseng
dc.subjectabstractseng
dc.titleThe impact of storage conditions on acrylamide formation in vegetable-based productseng
dc.typeConference Proceedingseng

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