The Influence of the Production Process on the Anthocyanin Content and Composition in Dried Potato Cubes, Chips, and French Fries Made from Red-Fleshed Potatoes

Abstract

The stability of acylated anthocyanins is still a new and unexplored subject of study. The changes in the contents of individual anthocyanins in colored-flesh potato tubers during processing have rarely been addressed in the literature. The aim of the present study was to determine how anthocyanin degradation and profiles are influenced in potatoes of the red-fleshed Herbie 26 variety by different methods of processing. Potato samples were divided into four categories to be analyzed, namely, raw material, potato cubes, French fries, and chips. The dried cubes, French fries, chips, semi-finished products, and finished products, obtained through laboratory processing, were examined for anthocyanin content and composition. The production process of cubes, chips, and French fries led to losses of the examined anthocyanins; however, these losses differed depending on the technological stage. The greatest losses of these compounds were determined after the final production processes, i.e., pre-frying, frying, and drying. Chip production led to the lowest losses of anthocyanins. Omitting the blanching stage in chip production allowed the retention of more anthocyanins. Pelargonidin-3-feruloylrutinoside-5-glucoside, having the highest percentage in the raw material (approximately 50%), followed by pelargonidin-3-caffeoylrutinoside-5-glucoside, proved to be the most thermally stable.

Does Plant Breeding for Antioxidant-Rich Foods Have an Impact on Human Health?

“…In Solanaceae, after the preliminary preparation procedures (cutting and/or crushing, homogenization, and peeling) which are responsible for the enzymatic oxidation processes with a partial decay of antioxidants, the critical step is represented by thermal processing [191,[196][197][198]. In tomato, during processing to produce tomato paste from fresh tomatoes, thermal treatment causes the breaking of protein aggregates where the pigment is associated inside the vegetable matrix, enhancing the carotenoid bioaccessibility [191].…”

Application of butterfly pea flower extract in processing some Vietnamese traditional foods

“…Kita et al [26] have studied on frying of red-and purplefleshed potatoes (Solanum tuberosum L.) that are a good source of anthocyanin and reported that frying process caused anthocyanin degradation of 38-70%. Rytel et al [27] found that at a temperature of 150°C, chips maintained 35% anthocyanin, while at higher temperature (170°C), the product maintained lower content (only about 16% original anthocyanin content in raw materials). The effect of frying on anthocyanin content in Hwajeon with the change ratio of black glutinous rice flour was studied by Jeonghee and Eunmi [28].…”

Red and Purple Flesh Potatoes a Healthy and Attractive Alternative Associated with New Market Trends

“…The concentration and stability of these anthocyanins are affected by several parameters such as agronomic factors and postharvest storage. However, the stability of acylated anthocyanins is still not well addressed, and few studies in anthocyanins contents (CAT) in colored-flesh potato tubers during processing and digestion have been published [25,26]. The stability of anthocyanins is affected by pH, temperature, and light.…”

“…Chip products showed higher retention anthocyanins. Pelargonidin-3feruloylrutinoside-5-glucoside, and pelargonidin-3-caffeoylrutinoside-5-glucoside, were most thermally stable [25]. To reduce the loss of effectiveness of plant-based compounds as anthocyanins, and polyphenols from color fleshed potatoes, microencapsulation arise as an alternative.…”