Evaluation of Food Conservation Technologies for Potato Cubes

Ceroli, Paola; Procaccini, Luz Milagros Garcia; Corbino, Graciela Beatriz; Monti, Maria; Huarte, M.

doi:10.1007/s11540-018-9370-7

Cited by 4 publications

(4 citation statements)

References 26 publications

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“…Treatment should be optimized to get an a * value closer to green because the reddish color is usually an indication of potato tuber browning (do Nascimento et al, 2021). Potato browning is caused by enzymatic and non‐enzymatic browning reactions (Ceroli et al, 2018; Tsikrika et al, 2022). However, both reactions happen before cooking or during heat treatment.…”

Section: Resultsmentioning

confidence: 99%

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The effect of electron beam irradiation on the microbial stability and quality characteristics of vacuum‐packaged ready‐to‐eat potato

Liu

Zhao

Wang

et al. 2022

Food Processing Preservation

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We studied the microbial stability and quality of vacuum‐packaged ready‐to‐eat (RTE) potatoes irradiated by different doses of electron beam during storage. Results showed that irradiation effectively reduced the total bacterial count of samples, with a maximum reduction of 7.08 log units by irradiation at 5 kGy. Irradiation at dose ≥7 kGy completely inactivated the microorganisms. Potato color and texture were affected when the irradiation dose was ≥3 and ≥5 kGy, respectively, which may be due to the reduction of a* value and chewiness of samples. An electronic nose could effectively distinguish the odor of the irradiated samples from the non‐irradiated ones. Irradiation significantly reduced potato Vc content but it had no effect on the moisture and total protein content. Potato DPPH activities were increased by irradiation at dose ≤5 kGy but decreased when the dose was ≥7 kGy. The FRAP values were reduced in all irradiated samples. Novelty impact statement This work investigated the effect of electron beam irradiation on microbial stability and quality characteristics, including sensory quality, texture, odor, nutritional properties, and antioxidant capacity of vacuum‐packaged RTE potatoes. Based on the results, an optimum dose for RTE potatoes decontamination was also suggested. Results would provide the basic data for the wider application of electron beams in RTE vegetable preservation.

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Section: Resultsmentioning

confidence: 99%

“…The color score changes caused by irradiation observed during the browning is caused by enzymatic and non-enzymatic browning reactions (Ceroli et al, 2018;Tsikrika et al, 2022). However, both reactions happen before cooking or during heat treatment.…”

Section: Color Changesmentioning

confidence: 99%

The effect of electron beam irradiation on the microbial stability and quality characteristics of vacuum‐packaged ready‐to‐eat potato

Liu

Zhao

Wang

et al. 2022

Food Processing Preservation

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“…Licciardello et al ( 2018) [147] noted that if edible coating made of locust bean gum is applied and the tubers packaged in PPcoex or PPcast and stored in refrigerated conditions at 4 ± 1 • C for 8 days, the reduction in color changes occurred only in samples obtained with intermediate fertilizer levels, due to limited microbial contamination. Ceroli et al (2018) [148] showed that the alginate coating did not improve the quality of the potato cubes compared to combined osmotic dehydration technology and/or antioxidants. Similarly, Thivya et al (2021) [149] prepared an active packaging film by mixing sodium alginate, carboxymethyl cellulose, glycerol, calcium chloride citric acid and the extract of peel shallot onion waste.…”

Section: Edible Coatingsmentioning

confidence: 99%

Maintaining the Quality and Safety of Fresh-Cut Potatoes (Solanum tuberosum): Overview of Recent Findings and Approaches

Levaj,

Pelaić,

Galić

et al. 2023

Agronomy

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Fresh-cut potatoes (FCP), like other fresh-cut (minimally processed) vegetables, are a convenient but highly perishable product. Unlike most fresh-cut vegetables, which are “ready-to-eat”, FCP must be cooked before consumption. Therefore, in addition to the safety (chemical and microbiological), quality and sensory characteristics of raw FCP, the same requirements should be applied for cooked potatoes. It is known that many factors play a role in meeting all these requirements: (i) selection of cultivars less susceptible to browning; (ii) use of anti-browning and antimicrobial agents and/or certain physical methods against browning and microbial growth; (iii) packaging and cold storage conditions. In recent studies on FCP, scientists have attempted to deepen their knowledge of the mechanisms of browning prevention to better understand changes at the molecular level as well. The main objective of this review is to provide a comprehensive overview of recent research, which aimed at deepening knowledge of the various changes that occur in potatoes during processing, and to develop new approaches that could help improve quality and extend FCP shelf life. It also discusses the effects of subsequent cooking of FCP on sensory and other properties, as well as on chemical constituents.

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“…On the other hands, substantial decrease observed after calculating the hue angle values, related to browning development, in both coated or non-coated freshcut pears that not handled with antioxidants. Ceroli et al (2018) applied various preservation technologies on potato cubes including application of edible coating, osmotic dehydration and antioxidants, and immersion in antioxidants to determine major changes in quality indicators including color indexes; L*, a*, b*, BI and ΔE. Final results indicated that a*, ΔE and BI showed differences between conservation technologies, otherwise no significant variations showed between treatments for L* and b* parameters.…”

Section: Color Changementioning

confidence: 99%

Effect of pectin-wax coating on the quality of fresh-cut apples

Habbal

Özbek

Yanık

et al. 2019

Harran Tarım Ve Gıda Bilimleri Dergisi

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The effect of edible coating using pectin-wax mixture and its incorporation with pistachio hull extract were investigated on the quality characteristics of fresh-cut apples. For this purpose, fresh-cut apples were treated with citric acid (control), pectin-wax (PW) mixture and pectinwax mixture containing pistachio hull extract (PWE). The samples were kept under two separate temperatures at 5 °C for 8 days and at 20 °C for 32h. Changes in weight, color, total phenolic content, were examined at different time points along storage time. Results indicated that the apple pieces coated with PWE showed the lowest increase in browning index followed by samples coated with PW. The applications of coatings were effective on delaying the degradation of samples' colors. The effect of coating fresh-cut apples with PWE was less pronounced on a* values than on L* and b* values. Furthermore coating with PW was affected L* values significantly. The temperature was also a factor affecting the samples color. It was observed that samples kept at 5 °C have maintained the color coordinates. Weight loss was observed significantly in uncoated samples comparing to those prepared with coating. The weight losses were 4.77±0.21% and 6.60±0.24% at 20 °C, while these values were 17.29±0.54 and 26.81±0.60 at 5 °C for coated and uncoated samples respectively. The coatings were effective in maintaining phenolic components. Total phenolic contents were 187.86±0.95 and 199.80±0.99 mg GAE 100 g-1 apple at 5°C for uncoated and coated sample with pistachio hull extract, respectively. However, phenolic contents were recorded as 128.89±0.80 and 130.53±0.86 mg GAE 100 g-1 apple after 32 h storage time at 20 °C for uncoated and coated sample with pistachio hull extract, respectively.

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Evaluation of Food Conservation Technologies for Potato Cubes

Cited by 4 publications

References 26 publications

The effect of electron beam irradiation on the microbial stability and quality characteristics of vacuum‐packaged ready‐to‐eat potato

The effect of electron beam irradiation on the microbial stability and quality characteristics of vacuum‐packaged ready‐to‐eat potato

Maintaining the Quality and Safety of Fresh-Cut Potatoes (Solanum tuberosum): Overview of Recent Findings and Approaches

Effect of pectin-wax coating on the quality of fresh-cut apples

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