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

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1698
Author(s):  
Zdenka Pelaić ◽  
Zrinka Čošić ◽  
Sandra Pedisić ◽  
Maja Repajić ◽  
Zoran Zorić ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Chlorogenic Acid ◽  
Chemical Constituents ◽  
Sodium Ascorbate ◽  
Storage Duration ◽  
Applied Dose ◽  
Fresh Cut ◽  
And Storage ◽  
Uv C ◽  
Potato Slices

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.

scholarly journals Oil Uptake and Polycyclic Aromatic Hydrocarbons (PAH) in Fried Fresh-Cut Potato: Effect of Cultivar, Anti-Browning Treatment and Storage Conditions

Agronomy ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 1773
Author(s):  
Sandra Balbino ◽  
Maja Repajić ◽  
Tea Solarić ◽  
Draženka Dite Hunjek ◽  
Dubravka Škevin ◽  
...  
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Storage Conditions ◽  
Sodium Ascorbate ◽  
Oil Uptake ◽  
Minimal Processing ◽  
Storage Duration ◽  
Polycyclic Aromatic ◽  
Fresh Cut ◽  
And Storage

This work examined the influence of cultivar, anti-browning treatment, package atmosphere and storage duration on the oil uptake and polycyclic aromatic hydrocarbons (PAH) levels in fried fresh-cut potato (FCP). Birgit and Lady Claire potato slices were pre-treated with sodium chloride solution (1%) and sodium ascorbate solution (2%), packaged in vacuum and modified atmosphere and stored at 10 °C/8 days. Oil uptake was significantly higher in Birgit FCP and was not affected by minimal processing. HPLC analysis/fluorescence detection was able to identify a total of 14 PAH. Benzo(a)pyrene and ΣPAH4 levels (0.62 and 1.36 µg kg−1, respectively) were below the EU limits in all fried FCP samples. Majority of examined light and heavy PAH were higher in Lady Claire, while naphthalene, fluorene and pyrene were decreased by vacuum packaging. No differences in PAH levels were noted in FCP fried at the beginning and after 2, 4 and 8 days of storage.

scholarly journals UV-C treatment maintains quality and enhances antioxidant capacity of fresh-cut strawberries

2019 ◽  
Vol 156 ◽  
pp. 110945 ◽  
Author(s):  
Meilin Li ◽  
Xiaoan Li ◽  
Cong Han ◽  
Nana Ji ◽  
Peng Jin ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Fresh Cut ◽  
Uv C

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

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Yajing Xie ◽  
Qiong Lin ◽  
Wenqiang Guan ◽  
Shuzhen Cheng ◽  
Zhidong Wang ◽  
...  
Keyword(s):  
Shelf Life ◽  
Bacterial Growth ◽  
Storage Period ◽  
Food Preservation ◽  
Storage Quality ◽  
Acid Sulfate ◽  
Fresh Cut ◽  
And Storage ◽  
Uv C

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 fresh-cut 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.

scholarly journals Monitoring of Chlorogenic Acid and Antioxidant Capacity of Solanum melongena L. (Eggplant) under Different Heat and Storage Treatments

Antioxidants ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 234 ◽  
Author(s):  
Petra Šilarová ◽  
Lila Boulekbache-Makhlouf ◽  
Federica Pellati ◽  
Lenka Česlová
Keyword(s):  
Antioxidant Capacity ◽  
Chlorogenic Acid ◽  
High Performance ◽  
Antioxidant Properties ◽  
Extraction Procedure ◽  
Geographic Origin ◽  
Solanum Melongena ◽  
Hplc Method ◽  
Heat Treated ◽  
And Storage

Solanum melongena L., also known as eggplant, is a widely consumed vegetable and it is well-known for its beneficial antioxidant properties, due to phenolic compounds. In this work, the influence of different cooking procedures on the content of chlorogenic acid was evaluated on eggplant samples of different geographic origin by high-performance liquid chromatography (HPLC). An easy and quick extraction procedure with 50% methanol as the extraction solvent was optimized for the first time by means of a design-of-experiment and applied to heat treated samples of eggplant. The antioxidant capacity of eggplant extracts was also evaluated by using the ABTS assay and it was correlated with the data obtained by the HPLC method. The content of chlorogenic acid was different in each heat-treated eggplant sample and it depended on the temperature applied during the cooking procedure. In particular, an increase of chlorogenic acid content with rising temperature was observed. Conversely, a very high temperature (250 °C) caused a decrease of chlorogenic acid amount. The influence of storage on the content of chlorogenic acid was also monitored. While the level of chlorogenic acid in fresh samples decreased during four weeks of storage, an increase in its content in heat treated eggplant was observed within the same period. Multivariate data analysis was used to classify eggplant samples into different groups, according to the country of origin and heat treatment procedure. This study provides new insights to preserve the antioxidant properties of eggplant phenolics during different thermal and storage treatments in order to highlight their health promoting effects.

Improving Antioxidant Capacity of Fresh-Cut Mangoes Treated with UV-C

2007 ◽  
Vol 72 (3) ◽  
pp. S197-S202 ◽  
Author(s):  
Gustavo A. González-Aguilar ◽  
Mónica A. Villegas-Ochoa ◽  
M.A. Martínez-Téllez ◽  
A.A. Gardea ◽  
J. Fernando Ayala-Zavala
Keyword(s):  
Antioxidant Capacity ◽  
Fresh Cut ◽  
Uv C

scholarly journals Nutrient solution aeration and growing cycles affect quality and yield of fresh-cut baby leaf red lettuce

2015 ◽  
Vol 24 (4) ◽  
Author(s):  
Encarnación Conesa ◽  
Juan A. Fernández ◽  
Diana Niñirola ◽  
Catalina Egea-Gilabert
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Nutrient Solution ◽  
Storage Time ◽  
Quality Parameters ◽  
Root Diameter ◽  
Nitrate Content ◽  
Floating System ◽  
Fresh Cut ◽  
And Storage

The objective of this research was to study the effects of nutrient solution aeration [no aeration (NA), low aeration (LA) or high aeration (HA)] and growing cycle (autumn, winter and summer) on the yield, quality, and shelf life of red lettuce as a fresh-cut product grown in a floating system. The specific leaf area, yield and root diameter were affected by the growing cycle. The percentage of dry matter and the nitrate content were affected by growing cycle and aeration, total phenolics and mesophilic microorganism by aeration and storage time, hue angle and chromacity by growing cycle and storage time, and antioxidant capacity, vitamin C, lightness and psychrophilic microorganisms were affected by all three factors. NA conditions increased the antioxidant capacity in summer and vitamin C content in winter. The lowest mesophilic and psychrophilic count was observed in autumn. The effect of aeration on most of the quality parameters measured was influenced by the growing cycle.

scholarly journals Effect of Style of Cut and Storage on Phenolic Composition and Antioxidant Activity of Fresh-cut Sweetpotatoes

HortScience ◽  
2008 ◽  
Vol 43 (2) ◽  
pp. 431-434 ◽  
Author(s):  
Malkeet S. Padda ◽  
David H. Picha
Keyword(s):  
Antioxidant Activity ◽  
Chlorogenic Acid ◽  
Phenolic Acids ◽  
Ipomoea Batatas ◽  
Total Phenolics ◽  
Dry Weight ◽  
Dicaffeoylquinic Acid ◽  
Off Flavors ◽  
Fresh Cut ◽  
And Storage

Three different style fresh-cut (shredded, French fry, and sliced) sweetpotatoes [Ipomoea batatas (L.) Lam.] were stored at 0 and 5 °C for 4 and 8 days. At specified storage intervals, the fresh-cut sweetpotatoes were analyzed for total phenolics, individual phenolic acids, and antioxidant activity. Sweetpotato tissue analyzed immediately after cutting was considered the control. Storage at 5 °C resulted in an increase in total phenolics in all types of fresh-cut sweetpotatoes, except in shredded tissue analyzed after 4 days of storage. However, at 0 °C, only sliced tissue accumulated higher total phenolics than the control. In general, antioxidant activity in all fresh-cut sweetpotatoes held at 5 °C was higher than in the control. No significant increase in antioxidant activity was observed in shredded sweetpotatoes stored at 0 °C. Chlorogenic acid followed by 3,5-dicaffeoylquinic acid were the predominant phenolic acids present in fresh-cut sweetpotatoes. The highest content of chlorogenic acid (539.9 μg·g−1 dry weight) in sliced tissue stored for 8 days at 5 °C was ≈6-fold higher than in the control (88.3 μg·g−1 dry weight). No significant development of tissue browning, off-odors, or off-flavors were observed after 8 days of storage and the products were considered to be marketable.

scholarly journals The effect of UV-C stimulation of potato tubers and soaking of potato strips in water on density differences of intermediates for French-fry production

2018 ◽  
Vol 10 ◽  
pp. 02031 ◽  
Author(s):  
Zygmunt Sobol ◽  
Tomasz Jakubowski ◽  
Paulina Wrona
Keyword(s):  
Density Difference ◽  
Control Group ◽  
Potato Tubers ◽  
Storage Duration ◽  
French Fry ◽  
Group 3 ◽  
Pre Treatment ◽  
And Storage ◽  
Uv C ◽  
Stimulation Of

The paper describes the effect of UV-C stimulation of potato tubers and immersing of potato strips in water on differences in density of intermediate products for French-fry production. The density difference used for description of the experiment was defined as a relationship between the post-treatment density and pre-treatment density. The study was conducted on tubers of the Innovator variety. The studies of density changes induced by absorption of water involved measurements of the mass of potato strips in air and in water. Potato strips measured 10 × 10 mm and 60 mm in length. The strips were cut lengthwise along the longest tuber axis set between the proximal and distal tuber end. Water absorption was investigated by immersing strips in water (1) at a temperature of 20°C for 15 min and (2) at 40°C for 20 min. In addition, the study included the group (3) where strips were blanched at a temperature of 90°C for 2 min and a control group (0) which was not immersed in water. Potato tubers were irradiated by UV-C in the following ways: (1) irradiation on one side for 30 min, (2) irradiation on both sides for 15 min each, (0) control group (no irradiation). The studies were conducted at two dates: (0) after harvest and (1) after 3-month storage. Laboratory and storage experiments were conducted in 2016-2017. The density difference was statistically significantly influenced by storage time, UV-C stimulation and immersion conditions of potato strips. The density difference increased with the increase in storage duration of tubers, immersion duration of strips, water temperature (up to starch gelification temperature) and UV-C stimulation.

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