Reducing the acrylamide concentration in homemade bread processed with L-asparaginase

Acrylamide is the main contaminant for starchy foods cooked at temperatures above 120 °C. It represents a potential carcinogen, and consequently, its reduction is important for safeguarding global health. The L-asparaginase enzyme catalyses the hydrolytic cleavage of L-asparagine, a precursor of acrylamide, into L-aspartic acid and ammonia, thus reducing the formation of acrylamide. The objective of this work was to test the enzyme L-asparaginase at two concentrations (150 and 300 U/kg flour) under normal baking conditions to reduce acrylamide. The results showed that the use of 300 U/g of the enzyme led to a reduction of 78% in acrylamide, meeting the reference level reported by Reg. (EU) 2017/2158 (50 μg/kg) without influencing parameters such as colour that impact the final characteristics of the product. • The effect of treatment with L-asparaginase for acrylamide mitigation in homemade bread was studied. • Two concentrations (150 U/Kg of flour e 300 U/Kg of flour) of L-asparaginase were tested. • L-asparaginase was capable of reducing 78% of acrylamide in homemade bread.