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Evaluation of Food Conservation Technologies for Potato Cubes

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Abstract

Potato cubes of cultivar Innovator were subjected to different food conservation treatments: osmotic dehydration and antioxidants (OD + A), edible coating (E), edible coating with osmotic dehydration and antioxidants (EC + OD + A), immersion in antioxidants (A) and microwave blanching (B). The quality of the products was evaluated by measuring dry matter content, colour, browning index, total phenols and antioxidant capacity and polyphenol oxidase (PPO) activity. Treatments with A resulted in a lower a* colour parameter (red to green) but increased total phenols and antioxidant activity. Those treatments with OD and A together resulted in even larger increases in total phenols and antioxidant activity and also reduced PPO to negligible activity. OD increased dry matter content in OD + A treatments. B increased the browning index (BI) and colour parameters a* and ΔE (total change). As a consequence, potato cubes treated with osmotic dehydration and antioxidants had improved quality characteristics and these treatments are appropriate for minimally processed vegetables.

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Authors and Affiliations

  1. Instituto Nacional de Tecnología Agropecuaria, Ruta 226 km73.5, Balcarce, Argentina

    Paola Ceroli & Marcelo Huarte

  2. Conicet, Facultad de Ciencias Agrarias, Universidad Nacional de Mar del Plata, Ruta 226 km 73.5, Buenos Aires, Argentina

    Luz Milagros Garcia Procaccini

  3. Instituto Nacional de Tecnología Agropecuaria, Ruta 9 km 170, San Pedro, Argentina

    Graciela Corbino

  4. Facultad de Ciencias Agrarias, Universidad Nacional de Mar del Plata, Ruta 226 km 73.5, Buenos Aires, Argentina

    Maria Cristina Monti

Authors
  1. Paola Ceroli
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  2. Luz Milagros Garcia Procaccini
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  3. Graciela Corbino
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  4. Maria Cristina Monti
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  5. Marcelo Huarte
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Correspondence to Paola Ceroli.

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Ceroli, P., Procaccini, L.M.G., Corbino, G. et al. Evaluation of Food Conservation Technologies for Potato Cubes. Potato Res. 61, 219–229 (2018). https://doi.org/10.1007/s11540-018-9370-7

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  • DOI: https://doi.org/10.1007/s11540-018-9370-7

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