This study aims to determine the level of acrylamide concentration in deep-fried Indian festive snack foods using high-pressure liquid chromatography. Acrylamide formation is mitigated using L-asparaginase, an enzyme generally recognized as safe by the US government. Antioxidant-rich ingredients are identified to prevent acrylamide-induced toxicity using Caenorhabditis elegans and optimize their level in snack food formulation. The effect of L-asparaginase-treated snack food and those formulated with optimized antioxidant-rich ingredients on acrylamide mitigation is also studied using rat animal models. The study focuses on identifying antioxidant-rich ingredients to prevent acrylamide-induced toxicity in Caenorhabditis elegans. Extracts of Elettaria cardamomum, Sesamum indicum, and Capsicum frutescens are prepared and their antioxidant activities are estimated. The antioxidant activity of the extracts is determined using DPPH radical scavenging activity and ABTS radical scavenging activity. The study also investigates the effect of antioxidants on acrylamide-induced toxicity in C. elegans. The antioxidant-rich ingredient levels in Indian festive snack foods are optimized and their effect on acrylamide mitigation is estimated. The physicochemical properties of the optimized snack foods are also analyzed. |