Application of <i>Saccharomyces cerevisiae</i> on the Inhibition of Heat‐Induced Toxicants in French Fries

ABSTRACT Acrylamide (AA) and 5‐hydroxymethylfurfural (HMF) are the byproducts of the Maillard reaction that pose health risks due to their high exposure to the Western diet. Current study examines the impact of yeast fermentation on AA, HMF formation, and chemical composition of French fries. Fermentation, known for enriching food with beneficial probiotics, vitamins, and minerals, is coupled with blanching, a technique used to inactivate enzymes and reduce microbial load, thus preserving color and extending shelf life. Fermentation reduced HMF and AA levels in French fries by approximately 86.5% and 54.78%, respectively. Furthermore, combining fermentation with blanching treatment further decreased HMF and AA levels by 88.62% and 59.81%, respectively. This research suggests that yeast fermentation, particularly when combined with blanching treatment, can effectively mitigate the formation of AA and HMF in French fries, thereby potentially reducing their health risks. This pioneering research opens avenues for additional inquiries, laying the groundwork for future advancements in enhancing food safety.