Refining L-asparaginase application for acrylamide reduction in sweet potatoes

L-Asparaginase was used to reduce acrylamide formation during frying in three common Brazilian sweet potato varieties: Beauregard, Cuia, and Rubissol. The enzyme was characterized by its pH, temperature, thermal stability, and kinetic parameters before being tested at various concentrations to assess its effectiveness in reducing acrylamide. Moisture content, water activity, reducing sugars, and asparagine levels were measured in the potatoes, and their color was analyzed after the frying process. The results indicated that L-asparaginase remains thermally stable up to 45 °C for 1 h, and at this temperature, a concentration of 500 U mL -1 significantly decreased acrylamide in Cuia potatoes. The enzyme was effective in all three varieties, with the highest reduction in asparagine (78%) observed in Beauregard potatoes, resulting in an 85% decrease in acrylamide levels. Additionally, the color analysis showed that L-asparagine hydrolysis did not impact on the final color of the fried potatoes, which is essential for consumer acceptance. • 500 U mL -1 of L-asparaginase significantly reduces acrylamide in the Cuia potato • L-asparagine decreased by 78.1% after enzymatic treatment in the Beauregard potato • Beauregard potato presented the greatest reduction in acrylamide, approximately 85% • Color parameters remained unchanged between pretreated and non-pretreated samples