Ciesarová Zuzana, Kukurová Kristína, Jelemenská Viera, Horváthová Jana, Kubincová Janka, Belović Miona, Torbica Aleksandra
National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, Slovakia.
University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
Foods. 2023 Aug 23;12(17):3170. doi: 10.3390/foods12173170.
Sea buckthorn pomace is a by-product of juice production, which is still rich in bioactive compounds. After drying, the pomace can be effectively used as a valuable addition to bakery products supporting their nutritional value. However, due to the high content of the amino acid asparagine in sea buckthorn, this promising material contributes to the undesirable formation of acrylamide. To reduce the risk from this potentially carcinogenic compound, enzymatic treatment of sea buckthorn with asparaginase was applied, which resulted in a substantial reduction of asparagine content from 1834 mg/kg in untreated dried sea buckthorn pomace to 89 mg/kg in enzymatically treated dried sea buckthorn pomace. 10% substitution of wholegrain cereal flour with enzymatically treated sea buckthorn pomace powder in rye and triticale biscuits resulted in a 35% reduction in acrylamide content, in the case of wholegrain wheat biscuits up to a 64% reduction, compared to biscuits with untreated sea buckthorn pomace powder. This study confirmed that treating fruit with asparaginase is an effective way to reduce health risk caused by acrylamide in biscuits enriched with nutritionally valuable fruit pomace.
沙棘果渣是果汁生产的副产品，仍富含生物活性化合物。干燥后，果渣可有效地用作烘焙食品的宝贵添加物，提升其营养价值。然而，由于沙棘中氨基酸天冬酰胺含量较高，这种有前景的原料会导致丙烯酰胺的不良生成。为降低这种潜在致癌化合物带来的风险，采用了用天冬酰胺酶对沙棘进行酶处理的方法，这使得天冬酰胺含量从未经处理的干燥沙棘果渣中的1834毫克/千克大幅降至经酶处理的干燥沙棘果渣中的89毫克/千克。在黑麦和小黑麦饼干中用经酶处理的沙棘果渣粉替代10%的全麦谷物粉，与使用未经处理的沙棘果渣粉的饼干相比，丙烯酰胺含量降低了35%；在全麦小麦饼干中，丙烯酰胺含量降低了64%。这项研究证实，用天冬酰胺酶处理水果是降低富含营养丰富的果渣的饼干中丙烯酰胺所带来的健康风险的有效方法。
