Acrylamide reduction in potato chips as functional food product via application of enzymes, baker's yeast, and green tea powder

Abstract

Since the discovery of acrylamide in heat-treated foods (crisps and biscuits) in April 2002, by a Swedish study, many efforts have been made to reduce acrylamide levels in foods. Consideration was given to reducing acrylamide levels by reducing Maillard reaction products. However, the production of potato chips creates acrylamide, a carcinogenic compound. This study aimed to use a new quantitative index and formula for l-asparaginase, glucose oxidase, their 1:1 blending enzymes, baker's yeast and green tea powder (0.5 g/kg distilled water) to reduce acrylamide production in potato chips and evaluate the products on some new indicators, such as asparagine reduction (%), acrylamide reduction (%), Asparagine / Acrylamide ratio (AAR) and Asparagine content (mg/kg). The highest acrylamide concentrations were reduced from 1346.0 ± 7.9 mg/kg in the blank sample (control) to 285.7 ± 3.2 and 325.3 ± 10.5 mg/kg in the baker's yeast sample (CT4) and green tea sample (CT5) treated sample, respectively. The potato chips treated with 0.5 g/kg l-asparaginase (CT1) reduced the acrylamide level by approximately 70.65±0.31%, while the CT4 samples showed 78.77±0.21% and asparagine contents of 116.0 ± 5.3 mg/kg and 195.0 ± 5.0 mg/kg, respectively.The results showed that some enzymes, baker's yeast and green tea powder could control the formation of acrylamide, which was formed during the processing of potato chips, allowing the food industry to produce low acrylamide foods from high starch food products such as potatoes. It has the ability to be used as a functional food, as well as to protect the human body of school-age children and adolescents from absorbing 70–80% of their daily acrylamide intake without these treatments.