Effective treatment for suppression of acrylamide formation in fried potato chips using L-asparaginase from Bacillus subtilis

Onishi, Yohei; Prihanto, Asep Awaludin; Yano, Shigekazu; Takagi, Kazuyoshi; Umekawa, Midori; Wakayama, Mamoru

doi:10.1007/s13205-015-0278-5

Cited by 42 publications

(15 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, Elmore et al (2015) have reported no significant differences between acrylamide contents of pre-stored and stored potato varieties during 2 and 6 months. Moreover, it was notified that acrylamide formation could be significantly limited when providing high reduction in asparagine content (Dias & Sato, 2016;Onishi et al, 2015;Pedreschi, Kaack, & Granby, 2008;Zuo, Zhang, Jiang, & Mu, 2015). Halford et al (2012) have emphasized that low acrylamide content could be provided in potato varieties having low precursors content regardless of heat process.…”

Section: Introductionmentioning

confidence: 99%

Temperature and slice size dependences of acrylamide in potato fries

Tepe

Kadakal

2019

J Food Process Preserv

View full text Add to dashboard Cite

In this paper, two varieties of potato (Ranger Russet and Van Gogh) with various slice size (9, 6, and 3 mm) were deep fried at various temperatures and time combinations (150, 170, and 190°C for 10, 20, and 30 min) and contents and kinetic parameters of acrylamide were investigated. Formation of acrylamide for both potato varieties followed zero‐order reaction models. As the frying temperature and time increased, formation of acrylamide increased in both potato varieties. Moreover, acrylamide formation significantly reduced by increasing slice size of samples. The most appropriate frying temperature, time, and slice size for the lowest acrylamide formation at 150°C, for 10 min and 9 mm slice size, respectively. The consequences of this study will be helpful for the industry of potato products. Practical applications Potato is one of the most cultivated crops worldwide and potato‐based product have been mostly consumed as fast food such as french fries, chips, etc. Among the potato‐based products, French fries have been considered as one of acrylamide main source in foods because of high content of asparagine, reducing sugars, and deep‐oil frying. This paper aims to provide new knowledge to potato industry in terms of potato slice size's effect on acrylamide formation and to facilitate predicting probable acrylamide contents that can form at the end of frying process. In the current study, acrylamide formation increased as slice size decreased. This means that it should be avoid from low slice size in the commercial production of French fries to decrease the content of acrylamide in the final product. The results of this paper may enable to determine optimum process conditions for products containing low acrylamide.

show abstract

Section: Introductionmentioning

confidence: 99%

Temperature and slice size dependences of acrylamide in potato fries

Tepe

Kadakal

2019

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…Asparaginase from food-grade Bacillus subtilis was applied to potato chips (Onishi, Prihanto, Yano, Takagi, Umekawa, & Wakayama, 2015). Compared to a control sample, 40 U of asparaginase led to 80% reduction in acrylamide.…”

Section: New Sources Of Asparaginasementioning

confidence: 99%

The use of asparaginase to reduce acrylamide levels in cooked food

2016

View full text Add to dashboard Cite

Strategies proposed for reducing the formation of the suspected carcinogen acrylamide in cooked foods often rely on a reduction in the extent of the Maillard reaction, in which acrylamide is formed from the reaction between asparagine and reducing sugars. However, the Maillard reaction also provides desirable sensory attributes of cooked foods. Mitigation procedures that modify the Maillard reaction may negatively affect flavour and colour. The use of asparaginase to convert asparagine to aspartic acid may provide a means to reduce acrylamide formation, while maintaining sensory quality. This review collates research on the use of enzymes, asparaginase in particular, to mitigate acrylamide formation. Asparaginase is a powerful tool for the food industry and it is likely that its use will increase. However, the potential adverse effects of asparaginase treatment on sensory properties of cooked foods and the need to achieve sufficient enzyme-substrate contact remain areas for future research.

show abstract

“…The conditions of the industrial scale activities are related to the maintenance of its activity in environments with temperature variation (55°C to 121°C and -2°C to 20°C), pressure (> 500 atmospheres), alkalinity or acidity pH (pH> 8, pH <4), salinity Besides this, the food industry has been showing increasing attention by L-asparaginase as a promising agent for acrylamide mitigation, considering that the thermal treatment of foods rich in carbohydrates mainly the amino acid asparagine culminates in several chemical reactions, among them the Maillard Reaction (PEDRESCHI et al, 2006;HENDRIKSEN et al, 2013). Various microorganisms of L-asparaginase producers have been described as potential candidates for use in foods as a mitigation of acrylamide formation since up to 99% reduction in the formation of acrylamide in cold potatoes was obtained using the enzyme from microbial sources (ONISHI et al, 2015).…”

Section: Introductionmentioning

confidence: 99%