Effect of UV-C Irradiation, Storage and Subsequent Cooking on Chemical Constituents of Fresh-Cut Potatoes

Abstract

UV-C irradiation successfully reduces the growth of microorganisms, but it can also affect the content of phenolics and sugars of fresh-cut potatoes (FCP). This could consequently alter antioxidant capacity of FCP or its potential for acrylamide formation. Therefore, this paper investigates the influence of UV-C irradiation on the content of phenolics [chlorogenic acid (CA)] and individual sugars during storage of FCP as well as after cooking. Acrylamide was also monitored in FCP after frying. Potato slices pre-treated with sodium ascorbate solution and vacuum-packaged were UV-C irradiated for 0, 3, 5, and 10 min in order to obtain irradiation doses of 0, 1.62, 2.70, and 5.40 kJ m−2, respectively, stored for 23 days (+6 °C), and subsequently boiled and fried. As the applied dose and storage duration increased, the CA content in raw FCP decreased (it retained for 75.53–88.34%), while the content of sugars as well as acrylamide in fried FCP increased. Although the increase was the most noticeable at the applied dose of 2.70 kJ m−2, the acrylamide content was always below proposed limit. Boiling and frying reduced the content of CA and sugars. In spite of certain alterations, applied doses of irradiation can ensure acceptable product in regard to phenolics and sugars, and acrylamide content particularly.

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

“…Also, a similar study was performed by Pelaic et al. (2021), and the rise in sugar levels, especially evident after exposure to 5‐UV‐C irradiation, did not have an impact on the safety of the product in terms of acrylamide content. This is because all the fried samples remained below the maximum limit established by the EFSA and EU Commission Regulation, 2017/2158.…”

“…But, the exposure of potato tubers to UV-C radiation resulted in a higher acrylamide content in the dry matter of products, as compared with the nonirradiated control specimen. Also, a similar study was performed by Pelaic et al (2021), and the rise in sugar levels, especially evident after exposure to 5-UV-C irradiation, did not have an impact on the safety of the product in terms of acrylamide content. This is because all the fried samples remained below the maximum limit established by the EFSA and EU Commission Regulation, 2017/2158.…”

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

“…The age of tubers also caused an increasing trend, but without statistical significance. Furthermore, the content of simple sugars and the acrylamide content in the fried samples increased with UV-C treatment of FCP, as reported by Pelaić et al (2021) [191]. However, in both studies, the acrylamide content in all samples was below the maximum level approved by the EFSA (750 µg/kg fresh weight).…”

“…The increased phenolic content can be stress-related (excessive UV light or wounding by minimal processing) [68]. On the contrary, Pelaić et al (2021) [191] observed a slight decrease in chlorogenic acid content, which was more expressed with higher applied doses. Some noticeable differences in the results in these studies are probably due to the application of different radiation doses and UV-C radiation conditions [171,189], different cultivars and minimal processing of potatoes and ultimately different packaging and storage of products.…”

“…In addition, UV-C did not prolong the durability of the product, while sodium acid sulfate treatments had the best effect on microbial inhibition, color parameters and PPO activity during storage. [191,192] examined the effect of UV-C radiation (0, 1.62, 2.70 and 5.40 kJ/m 2 ) on potato slices vacuum-packaged in PA/PE vacuum bags during storage 23 days/6 • C. The initial effect of UV-C on aerobic mesophilic bacteria was not significant, but during storage its effectiveness was significant, especially for the treatment of 2.70 and 5.40 kJ/m 2 which reduced the growth of bacteria throughout storage time (reduction of 2 log CFU/g compared to control). These treatments also increased brightness (L*) and positively affected sensory properties such as color, odor, and firmness of raw potatoes.…”