Enzymatic acrylamide mitigation in French fries – An industrial-scale case study

Abstract 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 8x8 mm) blanched French fries were treated for one minute in asparaginase (PreventASe L®) solutions (Blank, 0.1 (2500 ASPU/L), 0.3 (7500 ASPU/L), 0.5 (12500 ASPU/L) and 1.0 % (25000 ASPU/L)) (928, 2347, 3012 and 5983 μmol*L-1*min-1) combined with 0.045 mmol/L 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 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.