Acrylamide Mitigation in Popcorn: A Comparison of Innovative Techniques

Acrylamide (AA), a food processing contaminant and potential carcinogen, poses a significant health risk in heat-processed snacks, particularly for children. This study evaluates the efficacy of three pre-treatments: pulsed electric fields (PEFs), ultrasound (USN), and soaking for AA mitigation in popcorn (Zea mays everta). Using liquid chromatography–tandem mass spectrometry (LC-MS/MS), AA levels were quantified across nine treatment variations. All strategies significantly reduced AA formation (p < 0.0001), with soaking (20 min) and USN (20 min) achieving the highest reductions (>82% and 82%, respectively). High-intensity PEF (3 kV cm−1, 300 kJ kg−1) yielded a 71% reduction, though it showed lower reproducibility due to the kernel’s dense morphology. Crucially, while soaking and USN were superior in AA leaching, durations exceeding 20 min compromised popping expansion and sensory texture due to excessive hydration. These results define the critical processing window for industry, balancing toxicological safety with product quality.