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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2020

Autores

Dourado, C (Autor) Outra; Pinto, CA (Autor) Outra; Cunha, SC (Autor) Outra; Susana Casal (Autor) FFUP; Saraiva, JA (Autor) Outra

Revista

Título: Innovative Food Science and Emerging Technologies

Vol. 60

ISSN: 1466-8564

Editora: Elsevier

Indexação

ISI Web of Knowledge - 11 Citações

Scopus - 13 Citações

Outras Informações

ID Authenticus: P-00R-RM5

DOI: 10.1016/j.ifset.2020.102310

Abstract (EN): The 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 relevance: 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 some industrial steps of the production of fried potatoes (for instance, the cutting process and frying time). Also, a combined pre-treatment with HPP and asparaginase may be used as a strategy of acrylamide mitigation in fried potatoes.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 8