TY - JOUR

T1 - Enzymatic acrylamide mitigation in French fries

T2 - An industrial-scale case study

AU - Rottmann, Eric

AU - Krings, Ulrich

AU - Berger, Ralf G.

AU - Hauke, Karen F.

N1 - Funding information: The authors acknowledge the permanent support of Wernsing Feinkost GmbH (Addrup-Essen, Germany). We also appreciated the collaboration with DSM supplying us generously with PreventASe.

PY - 2021/5

Y1 - 2021/5

N2 - An enzymatic acrylamide mitigation strategy for French fries was examined according to industrial conditions. The influence of substrates, the enzyme dosage as well as the properties of the final product including colour, sour off-taste, acrylamide concentration and process efficiency were investigated. The floatation channel as the probably most efficient step for an enzymatic treatment was simulated. 64 mm2 (cut size 8 × 8 mm) blanched French fries were treated for 1 min in asparaginase (PreventASe L®) solutions (Blank, 0.1 (2500 ASPU*L-1), 0.3 (7500 ASPU*L-1), 0.5 (12,500 ASPU*L-1) and 1.0% (25,000 ASPU*L-1)) (928, 2347, 3012 and 5983 μmol*L−1*min−1) combined with 0.045 mmol*L-1 sodium dihydrogen diphosphate (SAPP) at 60 °C. The use of a 1% asparaginase solution (5983 μmol*L−1*min−1) diminished the acrylamide concentration by 59% as measured by ESI-LC-MS/MS without any influence on colour or taste. A correlation between L-asparagine and acrylamide concentrations was observed, while under constant process parameters no other factor showed a significant impact. The study was carried out on a 15-ton batch of potatoes and proved the concept. Further investigations throughout a storage season may lay the foundation for an industrial implementation.

AB - An enzymatic acrylamide mitigation strategy for French fries was examined according to industrial conditions. The influence of substrates, the enzyme dosage as well as the properties of the final product including colour, sour off-taste, acrylamide concentration and process efficiency were investigated. The floatation channel as the probably most efficient step for an enzymatic treatment was simulated. 64 mm2 (cut size 8 × 8 mm) blanched French fries were treated for 1 min in asparaginase (PreventASe L®) solutions (Blank, 0.1 (2500 ASPU*L-1), 0.3 (7500 ASPU*L-1), 0.5 (12,500 ASPU*L-1) and 1.0% (25,000 ASPU*L-1)) (928, 2347, 3012 and 5983 μmol*L−1*min−1) combined with 0.045 mmol*L-1 sodium dihydrogen diphosphate (SAPP) at 60 °C. The use of a 1% asparaginase solution (5983 μmol*L−1*min−1) diminished the acrylamide concentration by 59% as measured by ESI-LC-MS/MS without any influence on colour or taste. A correlation between L-asparagine and acrylamide concentrations was observed, while under constant process parameters no other factor showed a significant impact. The study was carried out on a 15-ton batch of potatoes and proved the concept. Further investigations throughout a storage season may lay the foundation for an industrial implementation.

KW - Acrylamide

KW - Asparaginase

KW - French fries

KW - Industrial-scale

KW - Mitigation

UR - http://www.scopus.com/inward/record.url?scp=85095806326&partnerID=8YFLogxK

U2 - 10.1016/j.foodcont.2020.107739

DO - 10.1016/j.foodcont.2020.107739

M3 - Article

AN - SCOPUS:85095806326

VL - 123

JO - FOOD CONTROL

JF - FOOD CONTROL

SN - 0956-7135

M1 - 107739

ER -