Algal L- asparaginase: Antioxidant activity, mitigation of acrylamide in fried potato chips, sensory quality and immobilization.

Background: Several microalgae and macro-algae have been showed considerable promise bio-material in various multidisciplinary fields. l-asparaginase (l- ASase) have a greater reduction effect on the formation of acrylamide in heated carbohydrate food products such as potato chips and bakery produced at high temperatures (above 120 °C). Acrylamide showed neurotoxic and carcinogenic effects in experimental animals and humans. The immobilized of l-asparaginase (l-ASase) in chitosan nanoparticles have used as a strategy to produce efficient and efficacious biocatalysts.

Result: L-asparaginase (l-ASase) extracted by 1-butyl 3-methyl imidazolium chlorideionic liquid (IL, 0.2 mmol/L) reagent from five macro and 3-micro-algae species was evaluated for its scavenging radical activity and its application (ranges of 0.5 IU - 2.0 IU) for reduction of acrylamide (ACA) content in raw potato chips prior to the fried at 170 °C for 8 min. The isolated algae (l-ASase) showed a scavenging activity toward DPPH radical, in effective dose dependent manner and pre treated of slits of potatoes causes a high reduction effects in ACA contents (>88 %) in potato chips products. These products showed a good sensory quality (texture and acceptability). l-ASase of Spirulina platensis was chosen to immobilized into chitosane, which showed a higher enzyme yield (90 %) and enzyme activity as compared to the free enzyme. The pretreatment of potatoes with immobilized l-ASase of Spirulina platensis causes high reduction of ACA formation in potato chips products.

Conclusion: It was concluded that the pre-treated of potato's with chitosan-immobilized asparaginase is an effective method for mitigation of acrylamide. The higher affinity immobilized l-ASase on chitosan was confirmed, and could be a applied as a cost-effective tool for subsequent use in the therapeutic and in heat food industries sectors.