Abstract
The effect of four edible hydrocolloid coatings (carboxymethyl cellulose, chitosan, pectin and gum arabic) on fresh-cut potato’s colour, pH and moisture content during storage was studied. Possibility of coating enrichment with natural olive leaf extract and sodium ascorbate was also evaluated. Coatings scored as the best ones straight after coating or during storage for 7 days at 10 ± 1 °C, were used for deep fat frying of potato. Chitosan was shown to cause significant decrease in pH and browning of potato strips. Pectin was classified as good coating alone but in combination with olive leaf extract showed lower quality parameters of fresh-cut samples compared to control. Only carboxymethyl cellulose and gum arabic itself or enriched with olive leaf extract or sodium ascorbate were shown not to affect colour, pH and moisture during storage. Moreover, these coatings significantly reduced fat content in deep fat fried potato strips, without influence on L*, b*, whiteness index (WI), and ΔE.
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Acknowledgments
The authors wish to thank the colleagues from Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia, especially Marko Obranović, Assist. Prof., for his assistance on Soxhlet analysis and free fatty acid determination. Authors also thanks to Tomislava Vukušić Pavičić, Assist. Prof. for her assistance on viscosity measurements. Furthermore, special thanks goes to Mira Bunčić and Sanja Lončarić, for technical support during experimental work. This work was supported by the Croatian Science Foundation project „Innovative techniques in minimally processed potato (Solanum tuberosum) production and the effect on its safety after processing“ (IMPROvePOTATO, HRZZ IP-2016-06-5343).
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Kurek, M., Repajić, M., Marić, M. et al. The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying. J Food Sci Technol 58, 3073–3085 (2021). https://doi.org/10.1007/s13197-020-04811-w
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DOI: https://doi.org/10.1007/s13197-020-04811-w