Optimization of Asparaginase Treatment to Mitigate Acrylamide Formation in Carrot and Date Juice Concentrates

Abstract

Acrylamide which is produced during thermal processing of fruit and vegetable juices is considered a major health risk. Asparaginase application was optimized through the use of response surface methodology to reduce acrylamide in carrot and date juice concentrates. In the case of carrot juice (high-asparagine), the optimal conditions of 0.15% enzyme, 38°C, and 60 minutes resulted in 66-77% acrylamide reduction while retaining vitamin C and pH. For date juice (high-reducing sugar), the results with 0.15% enzyme at 38°C for 45 minutes showed ~46% reduction with no effect on acidity. The results indicate that matrix composition plays a critical role in determining efficacy: asparaginase is very effective in high-asparagine systems but is limited in sugar-rich matrices where alternative pathways for acrylamide formation are maintained. This study presents substrates-specific enzymatic protocols that can be readily adapted for industrial applications and thus juice concentrates will be made safe to consume.