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<p>This study investigated the effects of high hydrostatic pressure (HHP)-assisted L-asparaginase treatment on the characteristics of sweet potato strips, including the contents of asparagine and reducing sugars in raw sweet potato and the acrylamide content, oil distribution, and texture in fried sweet potato. The results indicate that the asparagine and reducing sugar content decreases significantly with the increase in HHP level, with the content being 36.24&#xa0;mg/100&#xa0;g and 366.40&#xa0;mg/100&#xa0;g, repectively, at 600&#xa0;MPa/20&#xa0;min, which is significantly lower than L-asparaginase-treated-sweet-potatoes without HHP treatment. The same trend was observed for the content of acrylamide, for which the content was 65.32&#xa0;μg/kg in the group without HHP, reaching a minimum of 30.94&#xa0;μg/kg at 600&#xa0;MPa/20&#xa0;min treatment. The structural oil, penetrated surface oil, and total oil of fried sweet potatoes treated with different HHP-assisted enzymes were showed a decreasing trend, indicating that the HHP-assisted enzyme treatment can reduce the 16% of amount of oil absorbed by sweet potatoes during the frying process. Scanning electron microscope (SEM) also revealed that the HHP treatment could cause microstructural change to sweet potato, facilitating the penetration of L-asparaginase solution into the inner part of sweet potatoes and reducing the asparagine content of fried sweet potato. Texture analysis revealed that the HHP treatment could reduce the hardness of fried sweet potatoes by 51%. Overall, this study demonstrating HHP-assisted L-asparaginase treatment has potential for the development of healthy fried sweet potato foods.</p> Graphical Abstract <p></p>

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Effectiveness of High Hydrostatic Pressure-Assisted Asparaginase Treatment on Reducing Acrylamide Formation in Fried Sweet Potato Strips

  • 期刊论文

  • 发表日期：

    2025年5月10日

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  • Chi-Pei Wu,
  • Bo-Chi Huang,
  • Qin-Ru Liu,
  • Chung-Yi Wang

摘要

This study investigated the effects of high hydrostatic pressure (HHP)-assisted L-asparaginase treatment on the characteristics of sweet potato strips, including the contents of asparagine and reducing sugars in raw sweet potato and the acrylamide content, oil distribution, and texture in fried sweet potato. The results indicate that the asparagine and reducing sugar content decreases significantly with the increase in HHP level, with the content being 36.24 mg/100 g and 366.40 mg/100 g, repectively, at 600 MPa/20 min, which is significantly lower than L-asparaginase-treated-sweet-potatoes without HHP treatment. The same trend was observed for the content of acrylamide, for which the content was 65.32 μg/kg in the group without HHP, reaching a minimum of 30.94 μg/kg at 600 MPa/20 min treatment. The structural oil, penetrated surface oil, and total oil of fried sweet potatoes treated with different HHP-assisted enzymes were showed a decreasing trend, indicating that the HHP-assisted enzyme treatment can reduce the 16% of amount of oil absorbed by sweet potatoes during the frying process. Scanning electron microscope (SEM) also revealed that the HHP treatment could cause microstructural change to sweet potato, facilitating the penetration of L-asparaginase solution into the inner part of sweet potatoes and reducing the asparagine content of fried sweet potato. Texture analysis revealed that the HHP treatment could reduce the hardness of fried sweet potatoes by 51%. Overall, this study demonstrating HHP-assisted L-asparaginase treatment has potential for the development of healthy fried sweet potato foods.

Graphical Abstract