What question did this study set out to answer?

To evaluate the effectiveness of asparaginases combined with calcium salts or phenols in reducing acrylamide in fried potato chips.

Asparaginases combined with calcium salts or phenols to mitigate acrylamide in potato chips

View Full Paper

Ask AI

Bookmark

Authors

Model system shows that asparaginases with calcium salts or phenols significantly reduce acrylamide in potatoes, indicating improved food safety.

To evaluate the effectiveness of asparaginases combined with calcium salts or phenols in reducing acrylamide in fried potato chips.
Studied effects of calcium salts and phenols on asparaginase activity in model systems and potato chip production.
Used calcium chloride, calcium carbonate, gallic acid, and ellagic acid in experiments.
Conducted immersion treatment before frying to assess acrylamide formation.
Asparaginases enhanced the hydrolysis of asparagine when combined with calcium salts or phenols.
Acrylamide mitigation in potato chips reached 76-93% with combined treatments.
Calcium salts prevented acrylamide formation by about 35%, and phenols by 38-43%.

Becker et al. (2026) studied this question.

View Full Paper

Ask AI

Bookmark

Model system shows that asparaginases with calcium salts or phenols significantly reduce acrylamide in potatoes, indicating improved food safety.