Effective processing strategies for minimizing acrylamide level in potato chips using L‐asparaginase from Streptomyces koyangensisSK4

Abstract

AbstractAcrylamide is a potent carcinogen present in fried and baked foods. The L‐asparaginase enzyme is well known for its application in the food industry to mitigate acrylamide levels in foods. L‐asparaginase from Arctic actinomycete, Streptomyces koyangensis SK4 with acrylamide‐reducing potential, was exploited for this study. In the present study, a statistical optimization was carried out to determine the effect of different parameters such as L‐asparaginase concentration, acetic acid pre‐treatment, NaCl pre‐treatment, frying method and frying temperature on acrylamide reduction in potato chips. A full factorial experimental design was implemented to statistically analyze the effect and significance of each parameter. The analysis of variance (ANOVA) of the result of the experimental design indicated a high correlation coefficient (R2) of 0.96. The linear regression model obtained was well‐suited to the experimental result. The study had shown the frying method and temperature, sodium chloride pre‐treatment and the concentration of L‐asparaginase significantly affected acrylamide mitigation in potato chips (p < 0.05). We found that pre‐treatment with acetic acid did not significantly affect enzymatic acrylamide reduction in potato chips (p > 0.05). Under optimal conditions such as pre‐treatment of potato slices by blanching in sodium chloride solution, immersion in L‐asparaginase (40 IU/mL) and frying the slices by air frying at 160°C caused an 81% reduction in the acrylamide level of potato chips. The study suggests that statistical optimization of the concentration of L‐asparaginase from Streptomyces koyangensis SK4 and different processing parameters is a promising method for the maximum reduction of acrylamide content in potato chips.Practical ApplicationAcrylamide is a potent carcinogen reported widely in potato chips. It is formed during the baking or frying of potatoes, at high temperatures of more than 120°C. At high temperatures, the reducing sugars and L‐asparagine present in the potato react together to form acrylamide. The higher consumption of acrylamide in humans is reported to cause gastrointestinal and ovarian cancers. The microbial L‐asparaginase is utilized in the food industries to remove the amino acid, L‐asparagine in potatoes which leads to the formation of acrylamide during the frying process. In this study, we are analyzing the effect of different pre‐treatment and frying parameters utilized in potato chip making on acrylamide reduction using L‐asparaginase obtained from Arctic actinomycetes. The study highlights the influence of different process parameters on acrylamide content in the final product. The observations can be utilized at the industrial level to produce safer and healthier chips with low acrylamide content.