Effects of radio-frequency-assisted blanching on the polyphenol oxidase, microstructure, physical characteristics, and starch content of potato

Zhang, Zhenna; Yao, Yishun; Shi, Qingli; Jing, Zhao; Fu, Hongfei; Wang, Yunyang

doi:10.1016/j.lwt.2020.109357

Cited by 41 publications

(28 citation statements)

References 37 publications

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“…Both treatments induced color changes, and had a considerable effect on the texture, weight loss and microstructure of potatoes. The same authors on a recent article (Zhang et al., 2020) reported that PPO activity was reduced by RF to a similar level as HWB at lower temperature (70°C). Weight loss and relative electrolyte leakage were enhanced with increasing temperature, while both treatments altered the color and cell morphology, with the latter causing gelatinization of the starch granules and texture.…”

Section: Anti‐browning Methodsmentioning

confidence: 65%

Recent advances in anti‐browning methods in minimally processed potatoes—A review

Tsikrika

Tzima

Dilip

2022

Food Processing Preservation

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Potato is one of the most important and common tubers for human consumption globally, constituting an excellent source of energy and nutrients. In modern times, there is an increasing demand of minimally processed, that is, ready‐to‐cook, potatoes as a result of a busy lifestyle and/or preference for convenience of consumers. However, minimally processed potatoes are prone to enzymatic browning which is the main challenge of industrial potato processing. The use of chemicals such as sulfites as anti‐browning agents is being questioned for health‐safety since they are categorized as severe allergens. The potato processing industry is thus looking for alternative methods of preservation to prevent browning. This review summarizes critical information on anti‐browning methods of minimally processed potato products providing key‐findings of studies using various heating treatments, anti‐browning chemical agents, packaging formulations, and emerging non‐thermal technologies. Novelty impact statement Consumption of minimally processed potatoes has increased owing to their convenience for commercialization. However, the partial processing causes an increase in the perishability of potatoes. This review covers recent progress and advances in anti‐browning methods of minimally processed potatoes that can be used as alternatives or complementary to the conventional methods.

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Section: Anti‐browning Methodsmentioning

confidence: 65%

Recent advances in anti‐browning methods in minimally processed potatoes—A review

Tsikrika

Tzima

Dilip

2022

Food Processing Preservation

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“…According to the results, increasing the RF intensity elevated the color changes in the samples, while increasing the duration of the RF exposure decreased the color changes in the samples. The highest color change value belonged to the sample treated with a frequency of 40 MHz for 40 min, while the lowest color change value pertained to the one treated with a frequency of 13.56 MHz for 80 min (Table 3 ) (Jiang et al., 2019 ; Zhang et al., 2020 ). As the duration of the RF exposure increased, the extent of enzymatic browning decreased in the samples because they were exposed to aerosolized citric acid for a longer time.…”

Section: Resultsmentioning

confidence: 99%

“…This was caused by the use of RF and aerosolization in the sample tissue. Thus, it softened the tissue (Jiang et al., 2020 ; Zhang et al., 2020 ).…”

Section: Resultsmentioning

confidence: 99%

Effects of aerosolized citric acid–radio frequency as a pretreatment on hot‐air drying characteristics of banana

Ghorani¹,

Noshad²,

Behbahani³

2021

Food Science & Nutrition

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Banana has high nutritional value due to its high content of potassium, vitamin C, starch, and sugar. However, like other fruits, it is perishable. Moisture is the predominant substance in most fruits and vegetables, which greatly impacts the susceptibility of food to spoilage by microorganisms or chemical reactions. Accordingly, a considerable amount of moisture must be eliminated from fruits and vegetables to control microbial spoilage and the adverse impacts of chemical reactions (Macedo et al., 2020;Takougnadi et al., 2020;Tunckal & Doymaz, 2020). Hot-air drying (HAD) is the most common drying method, which includes the simultaneous transfer of mass and heat. The use of high temperatures or extended periods in traditional drying methods results in some undesirable physical and chemical changes in the product, such as changes in color, fragrance, and flavor in addition to nutrient loss, wrinkling, high energy consumption, and being a time-consuming process (Forouzanfar et al., 2020;Noshad & Ghasemi, 2020;Roueita et al., 2020). Altogether, food quality could be preserved desirably by adopting other drying methods or a pretreatment, and the use of novel drying techniques that involve two or more pretreatments before drying has gained a great deal of attention.The adequate selection of drying methods may improve the quality

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“…Starch content on slice after slicing was measured following the methodology of Zhang et al. (2020) with slight modifications. Briefly, 75 g of sliced potatoes were placed in a beaker and 200 ml of water was added into it with gentle shaking.…”

Section: Methodsmentioning

confidence: 99%

Evaluation and storage stability of potato chips made from different varieties of potatoes cultivated in Pakistan

Nawaz

Danish

Ali

et al. 2021

J Food Process Preserv

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In the recent decades, snacks industry has drawn considerable attention owing to its versatility in taste, nutrition (Adeleke & Babalola, 2020), cost competitiveness, ready to eat convenience , and processing methods. The quality attributes of snacks depends on processing methods, starch-protein structure, and processing conditions (Hashemi et al., 2017). The understandings about the right raw material, such as cost effectiveness, high yield, nutritional quality, and prolong shelf life is inevitable. Various snacks products based on potato (either use raw potatoes or processed) are available in market (Barreto et al., 2019;Duarte-Correa et al., 2020), however, their storage stability in the market is still unknown. Thus, there is need to pay a great attention toward food safety concerns, such as microbial study during the storage.

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Effects of radio-frequency-assisted blanching on the polyphenol oxidase, microstructure, physical characteristics, and starch content of potato

Cited by 41 publications

References 37 publications

Recent advances in anti‐browning methods in minimally processed potatoes—A review

Recent advances in anti‐browning methods in minimally processed potatoes—A review

Effects of aerosolized citric acid–radio frequency as a pretreatment on hot‐air drying characteristics of banana

Evaluation and storage stability of potato chips made from different varieties of potatoes cultivated in Pakistan

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