Mitigating acrylamide formation in potato products through the use of a thermophilic L-asparaginase: Impact of processing conditions and colour parameters

Research background . Acrylamide is a heat-induced process contaminant formed predominantly in carbohydrate-rich foods subjected to high-temperature cooking through the Maillard reaction between reducing sugars and free L-asparagine. Due to its toxicological relevance, strategies to mitigate acrylamide formation without compromising product quality are of increasing industrial interest. Thermophilic L-asparaginases offer potential advantages for integration into thermal processing conditions such as blanching, avoiding the need for process cooling. Experimental approach. This study evaluated the effect of different cooking methods (atmospheric frying, vacuum frying, and baking) and potato cut geometry (batonnets vs. slices) on acrylamide formation. Additionally, the effectiveness of a thermophilic L-asparaginase extract from Thermus oshimai was assessed in roasted potato slices, the condition showing the highest baseline acrylamide levels. Potatoes (Spunta variety) were blanched under controlled conditions (80 °C, 11 min) prior to cooking. Acrylamide content was quantified by HPLC-PDA, and surface colour was evaluated using the CIELAB system. Results and conclusions. Significant differences (p < 0.05) were observed among cooking methods. Vacuum frying resulted in the lowest acrylamide levels (122.2 ± 15.6 µg/kg), whereas baking generated the highest concentrations (527.9 ± 52.3 µg/kg in slices). Enzymatic pretreatment reduced acrylamide formation by up to 77.3% compared to untreated controls. Treated samples exhibited improved color parameters (higher L*, lower a*, higher hue angle), indicating reduced Maillard reaction progression. These results demonstrate that thermophilic L-asparaginase effectively mitigates acrylamide formation under blanching-compatible conditions. Novelty and scientific contribution . This work demonstrates the applicability of a thermophilic L-asparaginase under industrially relevant thermal conditions without process modification. The study integrates processing variables, geometry effects, and enzymatic mitigation, contributing practical biotechnological evidence for acrylamide reduction in potato products and supporting safer food manufacturing strategies.