Use of sodium metabisulfite and ascorbic acid as anti-browning agents in processed potatoes

Abstract

Purpose The purpose of this paper is to evaluate the use of sodium metabisulfite (SMB) and ascorbic acid (AA) either alone or in combination as anti-browning agents in industrially processed potatoes. Design/methodology/approach The experiment was carried out in the production line of an agricultural industry located in the state of Paraná, Brazil, testing the following chemical treatments in the immersion process of the potatoes: T1 (control, without additives), T2 (0.5 percent AA), T3 (0.5 percent SMB), T4 (0.5 percent SMB + 0.5 percent AA) and T5 (0.25 percent SMB + 0.25 percent AA). The statistical significance of the difference between chemical treatments (T1, T2, T3, T4 and T5) and storage periods (1, 5, 10 and 15 days) was evaluated by one-way analysis of variance (ANOVA). Additionally, multifactorial ANOVA was carried out in a 22 factorial experimental design with 3 central points to estimate the influence of independent variables on the results. The analyses performed on the samples of the different treatments were total soluble solids content, pH, total titratable acidity, instrumental color and browning index. Findings The tested antioxidants did not affect the content of total soluble solids and total titratable acidity but significantly influenced the pH, color and browning index. The treatment T3, containing only SMB (0.5 percent m/v), and the treatment T5, a combination of SMB (0.25 percent m/v) and AA (0.25 percent m/v), were the most effective in the controlling the browning reaction. In these treatments, the formation of brown color in potatoes after cooked was significantly reduced (p<0.05) using relatively lower concentration of antioxidants. Originality/value The novelty of the research is focused on reducing the use of chemical agents to control the browning of the processed potatoes (peeled, steamed, sterilized and vacuum packed) ready for consumption and widely marketed. During processing of this commercial potato, the tissue damage caused by mechanical processes, as well as the heat treatment employed during cooking, induces the development of enzymatic and non-enzymatic browning reactions. Thus, it is necessary to investigate the influence of industrially employed chemical agents in order to maintain the quality of this product, with stable color and the lowest possible concentration of additives. The reduction of chemical additives offers viable solutions to many of the problems the Sustainable Development Goals are meant to tackle, as they ensure healthy lives, availability and sustainable management of water and promote inclusive and sustainable industrialization.

The Utilization of Off Grade Garlic Bulb Into Garlic Powder and Its Characteristics

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Prevention of quality loss and melanosis of white leg shrimp by Sargassum horneri extracts

“…Phenols are oxidized to colorless quinones by PPO, followed by further oxidation of quinones to brown melanin or by polymerization of the quinones, giving rise to pigments of high molecular weight and very dark or black coloring, and losing nutritional value and good appearance (do Nascimento et al, 2019;Illera et al, 2019). How to extend the shelf life of shrimp?…”