Drying characteristics and thermal degradation kinetics of hardness, anthocyanin content and colour in purple‐ and red‐fleshed potato (<i><scp>S</scp>olanum tuberosum </i><scp>L</scp>.) during hot air drying

Moon, Ji Hoon; Pan, Cheol‐Ho; Yoon, Won Byong

doi:10.1111/ijfs.12740

Cited by 28 publications

(14 citation statements)

References 35 publications

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“…Kim and others () have proved that baking at a high temperature (200 °C) only slightly reduced the total anthocyanin in purple potato (Kim and others ). Antioxidant levels in purple‐fleshed potato were 2 to 3 times higher than those of general white‐fleshed and yellow‐fleshed potatoes (Moon and others ). The HPLC analysis of individual anthocyanins in purple potato fried chips showed that petunidin derivates lost 40% to 62% and malvidin derivatives lost 15% to 49% (Kita and others ).…”

Section: Resultsmentioning

confidence: 85%

“…We hypothesized that during the frying process of purple potato, remaining anthocyanins might react with precursors and thus block the formation of furan. Otherwise, the degradation of anthocyanins (Moon and others ) might have a bond with furan formation in purple potato in the frying process. Therefore, furan concentration decreased in fried purple potato slices compared to that of white potato slices and sweet potato slices.…”

Section: Resultsmentioning

confidence: 99%

“…The variation in L* value of heat‐treated samples can be taken as a measure of browning (Lozano and Ibarz ). And the effect of the L* value might have the most significant influence on total color changes (Δ E ) of colored potatoes (Moon and others ). This might be because of the original dark color of purple potato.…”

Section: Resultsmentioning

confidence: 99%

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A Comparison Study of Frying Conditions on Furan Formation in 3 Potato Varieties

Yuan

Chen

Liu

et al. 2016

Journal of Food Science

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Furan, a typical food contaminant formed by heating process, is classified as a possible carcinogen to humans. Many factors lead to the formation of furan in food processing. In our present study, 3 potato varieties, white potato, sweet potato, and purple potato were selected to investigate the effect of thermal processing temperature and time on furan formation. The results showed that the formation of furan was highly correlated with frying temperature and time. Among the 3 potato varieties, sweet potato resulted in the highest furan concentration when fried at 200 °C for 5 min. In addition, the frying temperature and time also influenced the water activity and the color of the 3 kinds of potato slices, which had significant correlation with the formation of furan. Furan concentration decreased along with the increasing of water activity in the 3 potato varieties and the changes presented regression relationships. Meanwhile, there was an inverse correlation between furan content and color changes in the 3 potato varieties. The level of furan decreased as total color changes (ΔE) increased and the changes also presented regression relationships. These results could be used to estimate the possibility of furan formation in the 3 varieties of potato slices systems.

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Section: Resultsmentioning

confidence: 85%

Section: Resultsmentioning

confidence: 99%

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A Comparison Study of Frying Conditions on Furan Formation in 3 Potato Varieties

Yuan

Chen

Liu

et al. 2016

Journal of Food Science

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“…Excessive microbial population in fresh-cut produce is another problem in fresh-cut industry [32,33]. UV-C is an environmental-friendly strategy for extending the shelf life of fresh-cut produce and has proved to be effective in reducing bacterial count but not damage other quality attributes [34][35][36].…”

Section: Discussionmentioning

confidence: 99%

Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes

Xie

Lin

Guan

et al. 2017

Journal of Food Quality

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Fresh-cut vegetables, such as potato chips, get brown quickly and can easily be infected by bacterium during storage. Sodium acid sulfate (SAS) and UV-C treatments are regarded as effective methods for food preservation. In this study, the effects of SAS, UV-C treatment, and their combination on fresh-cut potatoes during storage were evaluated. Compared with the control, all of the treatments were effective in inhibiting the bacterial growth during the whole storage period. Also, both SAS and SAS + UV-C treatments significantly decreased browning and polyphenol oxidase (PPO) activity and increased the firmness and malondialdehyde (MDA) contents, while the UV-C treatment has no good effects on protecting such storage qualities in freshcut potatoes. However, when compared with SAS treatment, the combination of SAS and UV-C treatment did not promote the effect in protecting the storage abilities. Thus, it was concluded that SAS is a better treatment in extending shelf life and controlling the quality of fresh-cut potatoes during storage compared to UV-C treatment.

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“…; Moon et al . ). Additionally, anthocyanin‐enriched resources have usually been considered to increase the quality of food (Einbond et al .…”

Section: Introductionmentioning

confidence: 97%

Characterization of Acylated Anthocyanins in Red Cabbage via Comprehensive Two-Dimensional High Performance Liquid Chromatography and HPLC-MS

Zhang

Wang

2016

Journal of Food Processing and Preservation

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Red cabbage (Brassica oleracea L. Var. Capiata L.) is a fresh edible vegetable abundant in acylated anthocyanins with high antioxidant properties and is a promising resource for the functional food industry. Anthocyanin characterization of red cabbage is not a new topic, but the predominant anthocyanins have been co‐eluted using high performance liquid chromatography (HPLC) because of their similar polarities, and it was difficult to achieve a baseline separation of anthocyanins in red cabbage. In the present paper, we optimized the separation of anthocyanins using a two‐dimensional HPLC system (2DLC). Using a selective separation column, adjusting the switching time, and optimizing the elution program, seven anthocyanins were separated quickly with a good resolution, and identified via HPLC‐mass spectrometry. Therefore, the 2DLC technique proved to be a powerful method of qualitative and quantitative analysis for the anthocyanins of red cabbage. Additionally, this method provides a good reference for the separation of acylated anthocyanins in fruits and vegetables. Practical Applications Red cabbage (Brassica oleracea L. Var. Capiata L.) is a fresh edible vegetable abundant in acylated anthocyanins with high antioxidant properties, and is a promising resource for the functional food industry. This paper describes the development and evaluation of a two‐dimensional HPLC system (2DLC) method for the separation of acylated anthocyanins from red cabbage, which provides a good reference for the separation of acylated anthocyanins in fruits and vegetables. And there are many thousands of scientists whose work involve flavonoids, and our work offers a clear example of how new analytical approaches can be employed to increase analytical resolution and therefore enable researchers to clarify previously ambiguous or confounding results. We believe our findings are of interest to readers in food analysis, post‐harvest and storage physiology, and to plant biologists that are trying to solve biochemical questions that previous analytical methods have failed to address adequately.

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Drying characteristics and thermal degradation kinetics of hardness, anthocyanin content and colour in purple‐ and red‐fleshed potato (Solanum tuberosum L.) during hot air drying

Cited by 28 publications

References 35 publications

A Comparison Study of Frying Conditions on Furan Formation in 3 Potato Varieties

A Comparison Study of Frying Conditions on Furan Formation in 3 Potato Varieties

Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes

Characterization of Acylated Anthocyanins in Red Cabbage via Comprehensive Two-Dimensional High Performance Liquid Chromatography and HPLC-MS

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