Combination of sonication with anti-browning treatments as a strategy to increase the shelf life of fresh-cut potatoe (cv. Monalisa)

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dc.contributor.authorNicolau Lapeña, Iolanda
dc.contributor.authorBobo, Gloria
dc.contributor.authorAbadias i Sero, Mª Isabel
dc.contributor.authorViñas Almenar, Inmaculada
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.date.accessioned2021-07-30T07:33:44Z
dc.date.available2022-04-12T22:09:16Z
dc.date.issued2021
dc.description.abstractAbstract. Two antioxidant solutions, a patented mixture based on vitamin C and other compounds (Natureseal®, MV) and green tea extract (GT), were proposed to prevent browning in sliced potatoes. Combination with ultrasound (US) at two frequencies (35 and 130 kHz) was also evaluated, but no significant enhancement of the effects was detected with US. In MV-treated samples, respiration rate and dry matter (19.7%) were higher than they were in the control (CK) (17.3%) or GT-treated samples (16.8%). Neither membrane integrity nor malondialdehyde content was significantly affected by the addition of MV or GT, but in MV samples the antioxidant activity was increased sixfold at the beginning of the storage (39.1 mmol ascorbic acid equivalents/kg), but decreased after 9 days. A yellowish coloration on the surface of GT samples (L*a*b* values being 68.3, −6.4, and 25.3, respectively), attributed to the coloration of the tea concentrate, was observed. In the conditions studied, GT was not able to delay browning in potatoe slices. In contrast, MV solution preserved the original color of the sliced potatoes (69.6, −6.7, and 27.7 for L*a*b*, respectively), during the 9-day storage at 4°C. Novelty Impact Statement. Sulfites are used as an additive to maintain food color, shelf life, and prevent the growth of fungi or bacteria. However, they are considered as allergenic substances. The study proves the efficacy of vitamin C as a substitute to sulfites to preserve fresh-cut potatoes and delay their browning.ca_ES
dc.description.sponsorshipThis work was financially supported by the Spanish “Ministerio de Educación, Economía y Competitividad” [Ramón y Cajal Program, RYC-2016-19949 (I. Aguiló-Aguayo), and Predoctoral grant, BES-2017-079779 (I. Nicolau-Lapeña)]. This work was supported by the CERCA Programme of Generalitat de Catalunya.ca_ES
dc.identifier.doihttps://doi.org/10.1111/jfpp.15552
dc.identifier.idgrec031365
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.urihttp://hdl.handle.net/10459.1/71724
dc.language.isoengca_ES
dc.publisherWileyca_ES
dc.relation.isformatofVersió postprint del document publicat a https://doi.org/10.1111/jfpp.15552ca_ES
dc.relation.ispartofJournal of Food Processing and Preservation, 2021, vol. 45, núm. 6, e15552ca_ES
dc.rights(c) Wiley, 2021ca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.subjectSliced potatoca_ES
dc.subjectAntioxidantca_ES
dc.subjectShelf-lifeca_ES
dc.subjectGreen teaca_ES
dc.subjectUltrasoundca_ES
dc.titleCombination of sonication with anti-browning treatments as a strategy to increase the shelf life of fresh-cut potatoe (cv. Monalisa)ca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.type.versioninfo:eu-repo/semantics/acceptedVersionca_ES
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