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Synergistic effect of chitosan immobilized L-asparaginase nanobiocomposite on acrylamide mitigation in fried bitter gourd chips

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Title Synergistic effect of chitosan immobilized L-asparaginase nanobiocomposite on acrylamide mitigation in fried bitter gourd chips
 
Creator Aiswarya, Ravi
Baskar, Gurunathan
Naveenkumar, Rajendran
Pravin, Ravichandran
 
Subject Acrylamide mitigation
Fried foods
Food Processing
Immobilized asparaginase
Nanobiocomposite
Nesslerization QuEChERS extraction
 
Description 524-529
One of the major challenges in food industries is to remove acrylamide present in the fried foods. Asparaginase is
generally used to mitigate acrylamide in fried food. Here, we studied the synergistic effect of chitosan with asparaginase on
mitigation of acrylamide in fried bitter gourd chips. The chitosan immobilized asparaginase (CIA) nanobiocomposite was
characterized using AFM. The treated and untreated fried chips were characterized using SEM and FT-IR analysis. The
optimized pre-treatment temperature of 55ºC and 10 min time showed less acrylamide formation using CIA
nanobiocomposite. The acrylamide formation was reduced to 948 μg/kg at 170ºC frying temperature for 5 min using 3
U/mL of CIA nanobiocomposite. The use of CIA nanobiocomposite was found effective for mitigation of the acrylamide
present in fried bitter gourd chips. Chitosan provided synergistic effect with asparaginase on acrylamide mitigation and it
neither altered the appearance nor the taste of the fried chips.
 
Date 2024-07-09T10:37:15Z
2024-07-09T10:37:15Z
2024-07
 
Type Article
 
Identifier 0975-1009 (Online); 0019-5189 (Print)
http://nopr.niscpr.res.in/handle/123456789/64229
https://doi.org/10.56042/ijeb.v62i07.12067
 
Language en
 
Publisher NIScPR-CSIR,India
 
Source IJEB Vol.62(07) [July 2024]