The effect of storage duration and UV-C stimulation of potato tubers, and soaking of potato strips in water on the density of intermediates of French fries production

Sobol, Zygmunt; Jakubowski, Tomasz

doi:10.15199/48.2020.01.55

Cited by 11 publications

(6 citation statements)

References 12 publications

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“…However, although there is a number of studies which have dealt with quality properties of cooked potatoes without UV-C treatment (17,18) or with UV-C pre-treatment of tubers (16,19,20,21), reports regarding the effect of UV-C light on FCP and its effect on the quality and sensory attributes of raw and cooked FCP are scarce.…”

Section: Such Reactions Lead To Formation Of Brown Melanoid Pigments (3)mentioning

confidence: 99%

Effect of UV-C Irradiation on the Shelf-Life of Fresh-Cut Potato and Its Sensory Properties after Cooking

Pelaić

Čošić

Repajić

et al. 2022

Food Technol. Biotechnol. (Online)

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Research background. Potato tissue is injured during fresh-cut production which makes fresh-cut potato (FCP) susceptible to the quality loss and microbiological spoilage. At the same time such products are desirable due to their convenience, however they are extremely sensitive and have short shelf-life. The main challenge of the FCP industry is to find possibilities to overcome these drawbacks where UV-C treatment, known for its antibacterial activity, is a promising technique and it shows a certain potential. Experimental approach. The influence of the UV-C light treatment on the safety, and quality as well as sensory traits of FCP (Solanum tuberosum L. cv. Birgit) during storage was examined. For this purpose, 0, 3, 5- and 10-min UV-C irradiation was applied on vacuum packaged potato slices pre-treated with sodium ascorbate solution. During 23 days' storage at (6±1) °C, microbiological, physicochemical and sensory properties of raw samples were monitored, and sensory properties of boiled and fried FCP also. Results and conclusions. The 5- and 10-min UV-C treatment significantly reduced microbial growth, increased total solids and lightness - L*, and positively affected odour and firmness of raw potatoes. Cooked UV-C treated samples were described with more pronounced characteristic potato odour and taste. Overall, UV-C treated FCP retained its good quality and sensory traits up to 15 days at (6±1) °C. Novelty and scientific contribution. To the best of our knowledge, this is the first scientific article dealing with the effect of UV-C light on durability (safety, quality and sensory traits) of FCP cv. Birgit and its suitability for boiling and frying. In general UV-C treatment is a known antimicrobial technique, but its application for FCP is poorly explored. Results proved that FCP treated with UV-C without addition of chemical preservatives and associated only with the effect of sodium ascorbate (anti-browning agent) and vacuum packaging, can provide two-fold longer shelf-life at (6±1) °C when compared to UV-C untreated FCP. UV-C treated FCP retained good overall quality and sensory properties either raw, boiled or fried. Results of this study could also be useful for producers in terms of potential UV-C application as a strategy for prolongation of FCP shelf-life.

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Section: Such Reactions Lead To Formation Of Brown Melanoid Pigments (3)mentioning

confidence: 99%

Effect of UV-C Irradiation on the Shelf-Life of Fresh-Cut Potato and Its Sensory Properties after Cooking

Pelaić

Čošić

Repajić

et al. 2022

Food Technol. Biotechnol. (Online)

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“…A rational international trade in water-intensive products can help reduce water scarcity or can reduce water consumption in water-scarce regions 28 , 29 . One of the largest consumers of water in the world is agriculture 30 – 33 . In fact, water abundance is one of the main factors increasing land productivity, agricultural productivity and, consequently food security 34 .…”

Section: Introductionmentioning

confidence: 99%

Assessing the impact of water use in conventional and organic carrot production in Poland

Kowalczyk¹,

Kuboń²

2022

Sci Rep

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As global water resources are decreasing and the demand for it is constantly increasing, the problem of proper water management is becoming more pressing. Poland is one of the largest producers of vegetables in Europe, including carrots, with significant exports. However its freshwater resources are relatively small. The paper presents the results of research on the water footprint (WF) life cycle assessment (LCA) in conventional and organic carrot production. The methodology of calculating WF was used in accordance with PN-EN ISO 14046. It was found, e.g., that WF for organic production of carrot (WF = 1.9 m3 ha−1) is over five times lower, as compared to conventional production (WF = 10.4 m3 ha−1). In the case of conventional production, the fertilization process (67.0–67.7%) has the greatest impact on the shaping of WF in the individual impact categories, i.e. Human Health, Ecosystem Quality and resources. In organic production, the WF-shaping factor is carrot harvesting (41.9–43.1%). The research can be used to develop pro-ecological carrot production technologies, as well as to shape sustainable development plans in agricultural areas. It can also be used to outline policy directions regarding foreign trade in water-consuming agricultural products.

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“…Moreover, household processes are not highly effective for controlling Anthracnose [ 13 ]. Thus, alternative technologies, including high-pressure processing (HPP) [ 14 ], pulsed electric fields (PEF) [ 15 ], ultrasounds (US) [ 16 ], UV light [ 17 , 18 , 19 , 20 ], and cold plasma [ 21 ], have been developed and proposed to substitute the traditional processing. Among them, cold plasma, one of the promising and environmentally friendly technologies, has gained popularity [ 22 ].…”

Section: Introductionmentioning

confidence: 99%

Application of Pinhole Plasma Jet Activated Water against Escherichia coli, Colletotrichum gloeosporioides, and Decontamination of Pesticide Residues on Chili (Capsicum annuum L.)

Sawangrat

Phimolsiripol

Leksakul

et al. 2022

Foods

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Plasma activated water (PAW) generated from pinhole plasma jet using gas mixtures of argon (Ar) and 2% oxygen (O2) was evaluated for pesticide degradation and microorganism decontamination (i.e., Escherichia coli and Colletotrichum gloeosporioides) in chili (Capsicum annuum L.). A flow rate of 10 L/min produced the highest concentration of hydrogen peroxide (H2O2) at 369 mg/L. Results showed that PAW treatment for 30 min and 60 min effectively degrades carbendazim and chlorpyrifos by about 57% and 54% in solution, respectively. In chili, carbendazim and chlorpyrifos were also decreased, to a major extent, by 80% and 65% after PAW treatment for 30 min and 60 min, respectively. E. coli populations were reduced by 1.18 Log CFU/mL and 2.8 Log CFU/g with PAW treatment for 60 min in suspension and chili, respectively. Moreover, 100% of inhibition of fungal spore germination was achieved with PAW treatment. Additionally, PAW treatment demonstrated significantly higher efficiency (p < 0.05) in controlling Anthracnose in chili by about 83% compared to other treatments.

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The effect of storage duration and UV-C stimulation of potato tubers, and soaking of potato strips in water on the density of intermediates of French fries production

Cited by 11 publications

References 12 publications

Effect of UV-C Irradiation on the Shelf-Life of Fresh-Cut Potato and Its Sensory Properties after Cooking

Effect of UV-C Irradiation on the Shelf-Life of Fresh-Cut Potato and Its Sensory Properties after Cooking

Assessing the impact of water use in conventional and organic carrot production in Poland

Application of Pinhole Plasma Jet Activated Water against Escherichia coli, Colletotrichum gloeosporioides, and Decontamination of Pesticide Residues on Chili (Capsicum annuum L.)

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