article · Food Chemistry
A selective ratiometric fluorometric technique has been developed to quantify L-asparagine in potatoes, addressing a major precursor to hazardous acrylamide formation during food processing. The detection system couples the enzyme L-asparaginase with dual-emitting carbon dots. Enzymatic breakdown of L-asparagine releases ammonia, causing a pH rise that intensifies the emission of blue carbon dots whilst dampening that of orange carbon dots. Following physical characterisation using spectroscopy and transmission electron microscopy, the sensor demonstrated high accuracy, yielding recovery rates of 98.00 to 100.33 per cent and a detection limit of 0.31 micromolar. The method successfully evaluated L-asparagine fluctuations in three commercial potato cultivars, namely Lady Rosetta, Spunta, and Nicola, across different storage periods and temperatures, showing promise for routine food safety monitoring.
Acrylamide is a toxic compound that readily forms during high-temperature cooking of carbohydrate-rich foods such as potatoes. Because L-asparagine is a key precursor to acrylamide, tracking its presence in raw produce enables food manufacturers and agricultural producers to assess safety risks early, ultimately preventing dangerous chemical contaminants from reaching consumers.
This technology is an applied and tested analytical method ready for routine quality assurance in industrial and agricultural settings. It could be adopted by food processors, commercial testing laboratories, and potato storage facilities to screen raw produce prior to frying or baking. By identifying batches with high L-asparagine concentrations, processors can optimise storage protocols and raw material selection to comply with food safety standards regarding acrylamide.
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This study presents a novel and selective method for the determination of l-asparagine in diverse potato varieties under various storage conditions. L-asparagine levels serve as a crucial indicator for acrylamide formation, a hazardous substance in processed potato products. The fluorometric method utilized blue-emitting CDs (B-CDs), orange-emitting CDs (O-CDs), and the enzyme L-asparaginase for ratiometric detection of L-asparagine. Upon enzymatic hydrolysis of L-asparagine by L-asparaginase, liberated ammonia induced a pH increase in the reaction medium. This pH shift enhanced the fluorescence of B-CDs while simultaneously decreasing that of O-CDs, enabling sensitive and selective L-asparagine quantification. Comprehensive characterization of the CDs was performed using various spectroscopic techniques and transmission electron microscopy. The method demonstrated excellent sensitivity (LOD = 0.31 μM) and a wide linear range (1.0-50.0 μM). When the method was applied to potato samples, high recovery values (98.00-100.33 %) with low relative standard deviations (RSDs) were achieved, confirming the accuracy and precision of the method. The approach was employed to determine L-asparagine levels in three potato varieties (Lady Rosetta, Spunta, and Nicola) under different storage temperatures and durations. This method provides a valuable tool for monitoring L-asparagine content in potatoes, potentially aiding in the mitigation of acrylamide formation during processing. The robust performance and simplicity of the proposed technique make it suitable for routine analysis in both research and industrial applications within the potato industry.
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DOI: 10.1016/j.foodchem.2024.141396
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