A novel strategy of acrylamide mitigation in fried potatoes using asparaginase and high pressure technology
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10773/36674 |
Resumo: | 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. |
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A novel strategy of acrylamide mitigation in fried potatoes using asparaginase and high pressure technologyHigh pressure processingAsparaginaseFryingAcrylamideRaw potatoesFried potatoesThe 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.Elsevier2023-03-28T08:08:21Z2020-03-01T00:00:00Z2020-03info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10773/36674eng1466-856410.1016/j.ifset.2020.102310Dourado, CátiaPinto, Carlos A.Cunha, Sara C.Casal, SusanaSaraiva, Jorge A.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-02-22T12:10:45Zoai:ria.ua.pt:10773/36674Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:07:25.084866Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
A novel strategy of acrylamide mitigation in fried potatoes using asparaginase and high pressure technology |
title |
A novel strategy of acrylamide mitigation in fried potatoes using asparaginase and high pressure technology |
spellingShingle |
A novel strategy of acrylamide mitigation in fried potatoes using asparaginase and high pressure technology Dourado, Cátia High pressure processing Asparaginase Frying Acrylamide Raw potatoes Fried potatoes |
title_short |
A novel strategy of acrylamide mitigation in fried potatoes using asparaginase and high pressure technology |
title_full |
A novel strategy of acrylamide mitigation in fried potatoes using asparaginase and high pressure technology |
title_fullStr |
A novel strategy of acrylamide mitigation in fried potatoes using asparaginase and high pressure technology |
title_full_unstemmed |
A novel strategy of acrylamide mitigation in fried potatoes using asparaginase and high pressure technology |
title_sort |
A novel strategy of acrylamide mitigation in fried potatoes using asparaginase and high pressure technology |
author |
Dourado, Cátia |
author_facet |
Dourado, Cátia Pinto, Carlos A. Cunha, Sara C. Casal, Susana Saraiva, Jorge A. |
author_role |
author |
author2 |
Pinto, Carlos A. Cunha, Sara C. Casal, Susana Saraiva, Jorge A. |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Dourado, Cátia Pinto, Carlos A. Cunha, Sara C. Casal, Susana Saraiva, Jorge A. |
dc.subject.por.fl_str_mv |
High pressure processing Asparaginase Frying Acrylamide Raw potatoes Fried potatoes |
topic |
High pressure processing Asparaginase Frying Acrylamide Raw potatoes Fried potatoes |
description |
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. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-03-01T00:00:00Z 2020-03 2023-03-28T08:08:21Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10773/36674 |
url |
http://hdl.handle.net/10773/36674 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
1466-8564 10.1016/j.ifset.2020.102310 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799137729305378816 |