Integrated strategies for reducing acrylamide, 5-HMF, and furan in colored native and commercial potato chips: Synergistic effects of nutrient solution conductivity and pre-frying treatments

Potato chips are a dietary source of potentially carcinogenic neo-formed contaminants, including acrylamide, 5-HMF, and furan. To mitigate these compounds, an agronomic strategy was implemented by increasing the electrical conductivity (EC) of the fertigation solution (1.7 and 4.0 dS m⁻¹), considering two potato cultivars (Desiree and Michuñe negra) grown under controlled conditions across two seasons. Pre-frying treatments namely ultrasound (US) leaching and asparaginase (AW) application were applied before and after cold storage (5 °C for 90 days). Seasonality and storage significantly influenced contaminant levels. Increased EC reduced cold sweetening in Desiree but had limited effect on Michuñe negra. Combined with US, acrylamide levels decreased to below 750 μg kg⁻¹ in Desiree and 1000 μg kg⁻¹ in Michuñe negra. In addition, 5-HMF was reduced by 60 % in Desiree and to undetectable levels in Michuñe negra, suggesting a synergistic effect of EC and US treatments. However, furan levels were not consistently reduced, likely due to distinct formation pathways.