Abstract Modified hydrocolloid gum Arabic (GA) layers on potato strips have been easily prepared by incorporating individual, binary or ternary combinations of antioxidants extracted from widely used spices (black pepper, red chili, turmeric, coriander and cumin) with gum Arabic before deep-frying. The methodological approach for antioxidants incorporation with GA has been firstly investigated to reduce simultaneously acrylamide (AA) and oil uptake in the final deep fat fried potato strips (DFFPS). Results revealed that the antioxidant capacity of markers and their adsorbed amounts are limiting factors for the efficiency of modified GA layer. It is interesting to observe that the use of antioxidants in ternary combinations improved markedly the performance of GA for the inhibition of AA giving values in the range of 112.1 ± 4.5 to 560.4 ± 6.6 μg/kg that are very close or lower than the acceptable EU benchmark level 500 μg/kg AA in DFFPS. The addition of ternary mixtures (1.5%, w/v) of red chili, turmeric and coriander into the GA (1%, w/v) coating solution (1:2, w/v) for 60 min at ambient temperature has been identified as the most promising inhibitor of AA formation (reduction up to 88%) and oil uptake (reduction up to 84.1%). However, non-modified GA layer attenuated only 20% of AA formation (747.2 ± 9.0 μg/kg) and 45.8% of oil uptake compared with the control sample. These results could be attributed to the formation of modified GA hydrocolloid coating on potato strips with the highest antioxidant capacity (485.3 ± 8.2 TE/100 g) and highest recovery by markers capsaicin, curcumin and linalool. Scanning electron microscope (SEM) photographs confirmed the formation of a rigid (thermal gelation and/or crosslinking) network during frying that has to help cement the cell wall of potato tissue. Furthermore, texture, color and sensory analyses indicated that the proposed GA modified coating had maintained the overall acceptability of DFFPS products.

中文翻译：

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使用阿拉伯树胶涂层与从香料中提取的抗氧化剂同时抑制油炸马铃薯条中丙烯酰胺和油的吸收

摘要 马铃薯条上的改性水胶体阿拉伯胶 (GA) 层很容易通过将从广泛使用的香料（黑胡椒、红辣椒、姜黄、芫荽和孜然）中提取的抗氧化剂的单独、二元或三元组合与阿拉伯树胶混合后制备油炸。首先研究了将抗氧化剂与 GA 结合的方法学方法，以同时减少最终油炸马铃薯条 (DFFPS) 中丙烯酰胺 (AA) 和油的吸收。结果表明，标记物的抗氧化能力及其吸附量是修饰 GA 层效率的限制因素。有趣的是观察到在三元组合中使用抗氧化剂显着改善了 GA 抑制 AA 的性能，其值范围为 112.1 ± 4.5 至 560.4 ± 6。6 μg/kg，非常接近或低于 DFFPS 中可接受的欧盟基准水平 500 μg/kg AA。在环境温度下将红辣椒、姜黄和香菜的三元混合物 (1.5%, w/v) 添加到 GA (1%, w/v) 包衣溶液 (1:2, w/v) 中 60 分钟被确定为最有希望的 AA 形成抑制剂（减少高达 88%）和油吸收（减少高达 84.1%）。然而，与对照样品相比，未改性的 GA 层仅减弱了 20% 的 AA 形成（747.2 ± 9.0 μg/kg）和 45.8% 的吸油量。这些结果可归因于在马铃薯条上形成改性 GA 水胶体涂层，具有最高的抗氧化能力 (485.3 ± 8.2 TE/100 g) 和标记辣椒素、姜黄素和芳樟醇的最高回收率。扫描电子显微镜 (SEM) 照片证实在油炸过程中形成了刚性（热凝胶化和/或交联）网络，这有助于巩固马铃薯组织的细胞壁。此外，质地、颜色和感官分析表明，提议的 GA 改性涂层保持了 DFFPS 产品的整体可接受性。