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Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation

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Abstract

Vacuum impregnation (VI) has been recognized as a promising tool for the introduction of solutes into the internal structure of some porous food products. The enrichment of minimally processed potatoes with aromatic compounds could represent an interesting method for product innovation. This study was aimed at applying VI with rosemary essential oil on a minimally processed potato product in order to obtain an innovative fresh-cut potato product, and to evaluate its influence on the physico-chemical, sensorial and microbiological properties of potato sticks during refrigerated storage and after frying. A pressure of 60 mbar was applied for 30 min followed by a relaxation time at atmospheric pressure of 30 min to potato sticks immersed in rosemary oil solutions in concentration between 0 and 12%. Prepared samples were packed and stored at 4 °C for 14 days. Analytical determinations were carried out on the fresh and fried product. The weight gain of potatoes promoted by VI was in the range of 6–14%, depending on the concentration of rosemary essential oil. The rosemary essential oil concentration gradients of impregnated potato sticks were detected by GC analysis and sensorial test, evidencing their persistency during storage and after frying. The treatment seemed to improve microbiological stability, not affecting the texture, moisture, but slightly deteriorating the product color. Results obtained in the present study confirm the potentiality of VI for fresh products innovation.

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Authors and Affiliations

  1. College of Food Science, Southwest University, Tiansheng Road 2, Chongqing, 400715, People’s Republic of China

    Wei Luo

  2. Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47023, Cesena, FC, Italy

    Silvia Tappi, Francesca Patrignani, Santina Romani, Rosalba Lanciotti & Pietro Rocculi

  3. Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521, Cesena, FC, Italy

    Francesca Patrignani, Santina Romani, Rosalba Lanciotti & Pietro Rocculi

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  1. Wei Luo
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  2. Silvia Tappi
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  3. Francesca Patrignani
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  4. Santina Romani
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  5. Rosalba Lanciotti
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  6. Pietro Rocculi
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Correspondence to Silvia Tappi.

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Luo, W., Tappi, S., Patrignani, F. et al. Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation. J Food Sci Technol 56, 4404–4416 (2019). https://doi.org/10.1007/s13197-019-03935-y

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  • DOI: https://doi.org/10.1007/s13197-019-03935-y

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