Reducing the oil absorption and improving the quality of fried potato chips by ultrasound combined with acid soaking

作者：Qianru Lu, Nan Wang, Simeng Wang, Huixin Chang, Ying Liu, Shuangyi Zhang · 发表于：Journal of the Science of Food and Agriculture · 年份：2025 · DOI：10.1002/jsfa.70061 · 被引用次数：3 · 研究领域：Potato Plant Research、Postharvest Quality and Shelf Life Management、Edible Oils Quality and Analysis

Abstract BACKGROUND The present study aimed to delve into a method combining ultrasonic technology with acetic acid (AA) soaking, as well as explore the possible mechanisms influencing the oil absorption performance and quality of potato chips based on microstructural characteristics. RESULTS The results indicated that the method combining ultrasonic technology with AA pretreatment can enhance the rigidity of potato cells and promote the gelation of pectin with the cells according to the microstructure analysis, effectively blocking the oil penetration. Furthermore, when potato chips were pretreated by ultrasound at a power of 400 W combined with 1.0% (v/v) AA soaking pretreatment for 1–8 h, the oil absorption rate of potato chips was effectively reduced by 21.85–30.27% compared to untreated potato chips, which originally had an oil content of 0.498 g g −1 However, the oil content of potato chips showed a significant upward trend with increased AA soaking time when the ultrasound power increased to 600 W ( P < 0.05). CONCLUSION The combined ultrasonic and AA soaking not only enhanced the oil‐reducing effect, but also significantly improved the crispiness and reduced the roughness of potato chips, as well as achieving a vibrant and attractive color. The present study provides new ideas and insights for improving processing techniques and reducing the production costs of healthy low‐fat potato chips. © 2025 Society of Chemical Industry.