Open Access

Robin Ostermeier, Kevin Hill, Stefan Töpfl, Henry Jäger

• With the change to a fast-paced lifestyle, healthy snacks are becoming more important as a part of the daily diet. Therefore the nutritional value of snacks is of growing concern for a significant consumer segment. As savory snacks are often subjected to frying, the formation of acrylamide and the oil uptake are major health concerns linked to such products. Acrylamide, which first came to the attention of the public in 2002, is mainly formed during the Maillard reaction at temperatures above 120°C and low moisture contents. Since the commission regulation 2017/2158 came into force in April 2018, producers have to find ways to reduce the acrylamide content in their products. Methods to reduce acrylamide range from using raw materials with low content in reducing sugars to the adaption of the frying process by decreasing the frying time or temperature. Furthermore, pretreatment steps such as washing, blanching, or pulsed electric field (PEF) treatment positively influence the color and limit the formation of acrylamide in the final product. Due to the PEF-induced electroporation of the cell membrane, the water diffusion is accelerated, which results in shorter frying times and a thicker vapor layer on the product surface that reduces the oil content. The PEF-induced tissue softening, and therefore improved cutting, also decreases the amount of fines and starch granules on the surface of the product, which leads to higher product yield and reduced oil uptake. Dried snacks are a healthier alternative to fried products, as their production avoids external fat sources, while the nutrient content is better preserved. For dried snacks, PEF can facilitate the water diffusion out of the product while reducing the drying time and temperature. As the average electrical and water consumption of a PEF system is relatively low, the associated benefits in relation to processing and quality impact contribute to a fast return of investment (ROI). The ease of implementation, fast ROI, and positive impact on product quality have led to a widespread use of PEF technology across the snack industry.