This study could be regarded as a pioneer contribution on the reduction of acrylamide in various foods by natural antioxidants.ДЄcrylamide is a process contaminant and neurotoxic with growing evidence of cancer in human. These results suggested that AOB could significantly reduce acrylamide formation in potato-based foods and keep original crispness and flavor of potato matrixes.

Sensory evaluation results showed that the crispness and flavor of potato crisps and French fries processed by AOB solution had no significant difference compared to normal potato matrixes (P > 0.05) when the AOB addition ratio was <0.5% (w/w). The maximum inhibitory rate was achieved when the immersion time was designed as 60 s. Our results showed that nearly 74.1% and 76.1% of acrylamide in potato crisps and French fries was reduced when the AOB addition ratio was 0.1% and 0.01% (w/w), respectively. The sensory evaluation was performed in double blind manner. The acrylamide content was determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Potato crisps and French fries were immersed into different contents of AOB solution, and the frying processing parameters were optimized. The present study was to demonstrate the efficiency of antioxidant of bamboo leaves (AOB) on the reduction of acrylamide during thermal processing and to summarize the optimal level of AOB applied in potato-based products.

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