Application of L-Asparaginase in Acrylamide Mitigation of Thermally Processed Foods

Acrylamide is one of the most important process contaminants in the food industry, formed during severe thermal processing of carbohydrate-rich foods. Due to its neurotoxic, genotoxic, and probable carcinogenic effects, acrylamide has become a major concern in food safety. In recent years, the use of L-Asparaginase has received extensive attention as one of the most effective biological approaches for acrylamide mitigation. This enzyme hydrolyzes L-Asparagine into Aspartic acid and ammonia, thereby eliminating the main precursor of acrylamide formation. The aim of this review article is to investigate the latest scientific studies regarding the application of L-Asparaginase in bakery products, breakfast cereals, potato products, and other thermally processed foods. In addition, novel technologies, thermostable enzymes, safety aspects, industrial challenges, and future perspectives are discussed

کلیدواژه ها:

Acrylamide ، L-Asparaginase ، Food Safety ، Maillard Reaction ، Food Enzymes ، Thermally Processed Foods