Effect of Ultrasound on Quality of Fresh-Cut Potatoes During Refrigerated Storage

Amaral, Rivia Darla Alvares; Benedetti, Benedito Carlos; Pujolà, Montserrat; Achaerandio, Isabel; Bachelli, Mara Lígia Biazotto

doi:10.1007/s12393-014-9091-x

Cited by 41 publications

(25 citation statements)

References 40 publications

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“…These different evolutions in color may be relevant to fruit varieties, ultrasonic power and processing time. 23…”

Section: Color Changes In Sweet Potato Slicesmentioning

confidence: 99%

“…22 On the other hand, shock wave and shear force produced by the collapsed of cavitation bubbles can disrupt the hydrogen bonds and van der Waals interaction in the polypeptide chain, resulting in modication of the secondary and tertiary structures of enzyme molecules. 22,23 US has been shown to inhibit enzymatic browning and maintain fruit quality in fresh-cut strawberry, 24 fresh-cut potato, 23 and fresh-cut apple. 25 Also, US proved to be effective in reducing malondialdehyde content and maintaining cell wall integrity in fresh-cut cucumber, 26 and preserving antioxidants and extending the shelf-life of white mushroom.…”

Section: Introductionmentioning

confidence: 99%

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Ultrasound treatment inhibits browning and improves antioxidant capacity of fresh-cut sweet potato during cold storage

et al. 2020

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Controlling browning and mitigating oxidative damage are important factors when attempting to extend the shelf-life and high-quality features of fresh-cut sweet potato (Ipomoea batatas (L.) Lam). In order to preserve the color and antioxidant capacity, ultrasound (US) treatment at 40 kHz for 10 min was applied to investigate the effect on enzymatic browning of sweet potato slices. Changes in color, total phenolic content, total antioxidant capacity, phenol metabolism-related enzymes including phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), peroxidase (POD) were examined. Also investigated here were superoxide radical (O 2 À c) and hydrogen peroxide (H 2 O 2 ) contents, antioxidant enzymes including superoxide dismutase (SOD) and catalase (CAT) involved in reactive oxygen species metabolism. After storage lasting 10 days at 4 C, US-treated slices maintained significantly (p < 0.05) higher luminosity (p ¼ 0.000003) and chroma (p ¼ 0.000018) by reducing PPO and POD activities, when compared to the control. Meanwhile, the induction of PAL was observed to positively correlate with higher total phenolic content (r ¼ 0.818, p < 0.01; p ¼ 6.1752 Â 10 À9 ), thereby enhancing antioxidant capacity to combat oxidative damage. Moreover, O 2 À c (p ¼ 3.8046 Â 10 À10 ) and H 2 O 2 (p ¼ 0.000013) concentrations were significantly (p < 0.05) suppressed by activating CAT and SOD activities.Results suggested that US treatment could inhibit browning of fresh-cut sweet potato by reducing the activity of PPO and POD while improving total antioxidant capacity. Fig. 2 Effect of ultrasound treatment on total phenolic content (A), PAL (B), PPO (C) and POD (D) activity of fresh-cut sweet potato slices during 10 d of storage at 4 C. Values are the means AE SD (n ¼ 3). Different letters indicate a significant difference (p < 0.05).This journal is

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“…These different evolutions in color may be relevant to fruit varieties, ultrasonic power and processing time. 23…”

Section: Color Changes In Sweet Potato Slicesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Ultrasound treatment inhibits browning and improves antioxidant capacity of fresh-cut sweet potato during cold storage

et al. 2020

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“…Various strategies have been reported to slow down the browning thus extending the shelf life of fresh‐cut potatoes. These approaches include applying chemical compounds or plant extracts to potato surfaces (Oms‐Oliu et al, ; Tsouvaltzis & Brecht, ), gas regulating treatment (Kang & Saltveit, ; Ma, Wang, Hong, & Cantwell, ), curing treatment (Wang et al, ), ultrasound treatment (Amaral, Benedetti, Pujola, Achaerandio, & Bachelli, ), and the combined multiple treatments (Shen, Zhang, Sakamon, & Guo, ). However, these methods have limitations including potential health concern, high cost, or lack of practical value.…”

Section: Introductionmentioning

confidence: 99%

Short‐time water immersion inhibits browning of fresh‐cut potato by enhancing antioxidant capability and tyrosine scavenging

Gong

Wang

et al. 2019

J Food Process Preserv

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Water immersion treatment of potato slices with various time periods (0–30 min) was studied to find out the effect on the browning of fresh‐cut potato slices during long‐term storage (1–12 days) at 5°C. The results show that water immersion for 15 min significantly inhibit browning compared to other time periods of immersion treatment. Further studies show that the levels of superoxide dismutase (SOD), ascorbate peroxidase (APX), glutamic acid, and proline were increased by the 15‐min water immersion treatment, while hydrogen peroxide (H2O2) and superoxide anion (O2ˉ) were lowered; and all these compounds alleviated the oxidation pressure of potato slices. Chlorogenic acid, tyrosine, and tyrosinase activities were lower than those of the controls, which helped decrease the enzymatic browning levels of treated slices. Nevertheless, the browning inhibition has no observable correlation with either total phenols or the peroxidase (POD) activity. Practical applications The research provides a simple anti‐browning method for fresh‐cut potatoes during long‐term storage thus maintaining quality and extending shelf life; and it reports new experimental results detailing the physiological reactions induced by the short‐time water immersion of fresh‐cut potatoes. The physiological studies may promote the understanding of the browning mechanism of fresh‐cut potatoes and provide clues to further efforts in seeking novel strategies for browning inhibition of fresh‐cut potatoes.

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“…Only, the pH of the blanched treatment for Agata was not significantly different than the samples analyzed at the beginning of the experiment. Our previous study about the effect of different times of application of ultrasound (40 kHz, 200 W) only observed alterations in pH after 5 min of sonication (Amaral et al 2015).…”

Section: Resultsmentioning

confidence: 93%

“…The experiment was conducted in batch mode in non-refrigerated equipment. The operating conditions had previously been optimized and the distribution of the ultrasound in the bath was uniform (Amaral et al 2015). The specific heat and power of dissipation were calculated and were 47,234 kJ kg −1 and 157.45 W, respectively.…”

Section: Ultrasound Equipmentmentioning

confidence: 99%

A First Approach of Using Ultrasound as an Alternative for Blanching in Vacuum-Packaged Potato Strips

Amaral

Benedetti

Pujolà

et al. 2016

Food Bioprocess Technol

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The effect of ultrasound (US) (40 kHz, 200 W, 3 min), blanching (85°C, 3.5 min), and the combination of both methods was evaluated on the quality of vacuumpackaged potato strips stored at 3 ± 1°C for up to 10 days. For this study, two cultivars of potatoes were assessed. For blanched Agata samples, the lightness (L*) decreased over 12 % (p < 0.05). Moreover, their hue increased up to 100, obtaining lesser yellow potato strips. In contrast, US did not affect the hue values. The losses of firmness of blanched potato strips were notable (35 % for Agata and 51 % for Agria), whereas US did not change this property (p < 0.05). Nevertheless, no significant differences were found in the total starch content at 10 days. Agata and Agria showed different metabolic behaviors of sucrose in the refrigerated storage. Therefore, Agria cultivar retained better color after frying. These results suggest that US had less impact on color and improve the firmness in vacuum-packaged potato strips with no added chemicals.

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Effect of Ultrasound on Quality of Fresh-Cut Potatoes During Refrigerated Storage

Cited by 41 publications

References 40 publications

Ultrasound treatment inhibits browning and improves antioxidant capacity of fresh-cut sweet potato during cold storage

Ultrasound treatment inhibits browning and improves antioxidant capacity of fresh-cut sweet potato during cold storage

Short‐time water immersion inhibits browning of fresh‐cut potato by enhancing antioxidant capability and tyrosine scavenging

A First Approach of Using Ultrasound as an Alternative for Blanching in Vacuum-Packaged Potato Strips

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