A novel strategy of acrylamide mitigation in fried potatoes using asparaginase and high pressure technology

Publication date: Available online 30 January 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Cátia Dourado, Carlos A. Pinto, Sara Cunha, Susana Casal, Jorge A. SaraivaAbstractThe potentiality of high pressure processing (HPP) to possibly enhance diffusion of asparaginase into raw potato sticks, and consequently on reduction of acrylamide levels in fried potatoes was evaluated. Raw potato sticks were immersed in asparaginase (10,000 ASNU/L) and immediately subjected to 0.1, 100, 200 and 400 MPa for 5 min, with total enzymatic reaction times of 5, 10 and 20 min and room temperature. Pressurized raw potato sticks became softer, more flexible, and required lower energy for cutting (up to 47% less); the roughness of potato surface and moisture content were slightly reduced; and the concentration of soluble solids in the exterior solutions increased, indicative of a leaching effect. Due to changes induced by asparaginase and/or HPP on raw potatoes, fried potatoes exhibited higher weight loss after frying, and higher hardness (crispness). The combined treatment with asparaginase and HPP showed to reduce acrylamide levels by 26–47%, while with asparaginase or HPP alone there was no significant reduction.Industrial relevanceIndustrial relevance text: HPP is a non-thermal technology that may be used as a pre-treatment for the production of fried potatoes with different/better textural and nutritional properties, as well as to reduce energetic costs of so...
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research