Evaluation of the effect of enzymatic pretreatment with l-asparaginase on acrylamide formation during microwave, air, and deep frying of potatoes

Abstract

Summary

This study investigates the combined effects of l-asparaginase pretreatment enzyme (10,000 ASNU/L) with three different frying techniques: deep, microwave, and air frying on acrylamide (AA) formation in French fries. Acrylamide content was analyzed using ultra-high performance liquid chromatography coupled with a Diode Array Detector The study reveals that air-fried potatoes contained the highest AA content among the three frying methods without enzyme pretreatment (963.83 µg/kg). In contrast, microwave-fried potatoes had the lowest (785.31 µg/kg). The enzymatic pretreatment significantly reduced AA levels particularly in microwave-fried potatoes, which recorded 482.28 µg/kg and 475.60 µg/kg after 20 and 30 min of enzyme treatment, respectively. These levels are below the reference threshold of 500 µg/kg as defined by Regulation (EU) 2158/2017. This study demonstrates that combining l-asparaginase treatment with microwave frying can effectively mitigate AA levels in French fries by providing a healthier alternative to conventional frying methods.

Practical Application

This study highlights the possibility of developing a safer fried potato products through the combined use of l-asparaginase and microwave frying, effectively by reducing acrylamide levels below regulatory limits effectively. This strategy allows the optimization of frying processes, preserving the sensory quality of food and improving its safety. Furthermore, the proposed approach can be applied at both industrial, by offering innovative solutions for safer food preparation. Companies that adopt these techniques can benefit from regulatory compliance and increase the consumer confidence.