Control of after-cooking darkening in potatoes with edible film-forming products and calcium chloride

Mazza, Gilbert; Qi, Haiping

doi:10.1021/jf00012a012

Cited by 28 publications

(11 citation statements)

References 9 publications

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“…Gum arabic has been used for coating pecan nut halves to eliminate moist and oily appearance (Arnold 1968). Spraygum and Sealgum (Colloides Naturels Inc., Bridgewater, N.J., U.S.A.), water-soluble adhesive film-forming polymers based on acacia gum, showed considerable promise as an inhibitor of after-cooking darkening of potatoes (Mazza and Qi 1991).…”

Section: Polysaccharide-based Coatingsmentioning

confidence: 99%

Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables

Lin¹,

Zhao²

2007

Comp Rev Food Sci Food Safe

525

301

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One of the major growth segments in the food retail industry is fresh and minimally processed fruits and vegetables. This new market trend has thus increased the demands to the food industry for seeking new strategies to increase storability and shelf life and to enhance microbial safety of fresh produce. The technology of edible coatings has been considered as one of the potential approaches for meeting this demand. Edible coatings from renewable sources, including lipids, polysaccharides, and proteins, can function as barriers to water vapor, gases, and other solutes and also as carriers of many functional ingredients, such as antimicrobial and antioxidant agents, thus enhancing quality and extending shelf life of fresh and minimally processed fruits and vegetables. This review discusses the rationale of using edible coatings on fresh and minimally processed produce, the challenges in developing effective coatings that meet the specific criteria of fruits and vegetables, the recent advances in the development of coating technology, the analytical techniques for measuring some important coating functionalities, and future research needs for supporting a broad range of commercial applications.

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Section: Polysaccharide-based Coatingsmentioning

confidence: 99%

Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables

Lin¹,

Zhao²

2007

Comp Rev Food Sci Food Safe

525

301

View full text Add to dashboard Cite

show abstract

“…In addition, the effect of sodium acid pyrophosphate (Na 2 H 2 P 2 O 7 ) was evaluated. Pyrophosphate is already used in the potato processing industry to reduce darkening of the blanched potato cuts, caused by a reaction between Fe 3+ and chlorogenic acid present in the potato cuts (Mazza & Qi, 1991). This additive lowered the pH of the mixtures and accordingly the acrylamide content with 25% (Table 1), but no significant additional reduction, apart from the lower pH, was assessed.…”

Section: Influence Of Additives On Acrylamide Formation In Potato Modmentioning

confidence: 99%

Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

et al. 2008

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The impact on acrylamide formation of several additives was investigated as well as the mechanisms behind it. In a potato powder model system, sodium acid pyrophosphate, citric, acetic and L-lactic acid significantly reduced the final acrylamide content, merely due to the lowering of the pH. Free glycine, L-lysine and L-cysteine also lowered acrylamide, while keeping the pH at its original level. L-glutamine increased the formation of acrylamide. A synergistic acrylamide lowering effect was observed, adding citric acid and glycine or L-lysine to the model system. Yet, a combination of these amino acids with acetic acid appeared to induce a restricted antagonistic acrylamide lowering effect. Calcium and magnesium ions induced a supplementary acrylamide reduction in addition to a lower pH of the food matrix. No lowering effect was however observed upon NaCl addition to the model system.

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“…However, potatoes are well-known to undergo after-cooking darkening on the surface, attributed to a non-enzymatic reaction (Mazza & Qi, 1991). A colourless chlorogenic acid-ferrous iron complex is formed, which is oxidized to the coloured chlorogenic acid-ferric iron complex.…”

Section: Colourmentioning

confidence: 99%

Effect of β-cyclodextrin addition on quality of precooked vacuum packed potatoes

Lante

Zocca

2010

LWT - Food Science and Technology

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Control of after-cooking darkening in potatoes with edible film-forming products and calcium chloride

Cited by 28 publications

References 9 publications

Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables

Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables

Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

Effect of β-cyclodextrin addition on quality of precooked vacuum packed potatoes

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