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Safety, Quality and Processing of Fruits and Vegetables
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Safety, Quality and Processing of Fruits and Vegetables

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (1 June 2019) | Viewed by 74057

Printed Edition Available!
A printed edition of this Special Issue is available here.

Special Issue Editors

Dr. Urszula Tylewicz

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Guest Editor
Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy
Interests: non-thermal technologies for fruit and vegetable processing (pulsed electric field, ultrasound, vacuum impregnation, osmotic dehydration, high pressure homogenization); waste and byproduct valorization; sustainable food production
Special Issues, Collections and Topics in MDPI journals
Dr. Silvia Tappi

E-Mail Website
Guest Editor
Department of Agricultural and Food Sciences, Alma Mater Studiorum Università di Bologna, Cesena, Italy
Interests: non-thermal processing; emerging technologies; food quality; food shelf life;
Special Issues, Collections and Topics in MDPI journals
Dr. Malgorzata Nowacka

E-Mail Website
Guest Editor
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159c, 02-787 Warsaw, Poland
Interests: non-thermal technologies such as ultrasound and pulsed electric field; osmotic dehydration; drying; design new products; sustainable methods of food production
Special Issues, Collections and Topics in MDPI journals
Dr. Artur Wiktor

E-Mail Website
Guest Editor
Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warsaw, Poland
Interests: non-thermal processing methods; pulsed electric field; drying; food; ultrasound
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Nowadays, one of the main objectives of the fruit and vegetable industry is to develop novel products with high quality, safety, and optimal nutritional characteristics in order to respond with efficiency to the increasing consumer expectations. In fact, in the last years, consumers have become more exigent and demand high-quality and convenient food products with natural flavours and taste, free from additives and preservatives.

Various emerging, unconventional technologies (e.g., pulsed electric field, ohmic heating ultrasound, osmotic dehydration, microwave drying, etc.) allow the processing of fruits and vegetables, increasing their stability while preserving at the same time their thermolabile nutrients, flavour, texture, and overall quality.

However, there is still a lack of detailed information about the chemico-physical and metabolic response of fruits and vegetables to these processing technologies, consumer acceptance, some safety aspects, and process optimization.

Therefore, we would like to invite authors to contribute original research articles as well as review articles focused on safety aspects, quality evaluation, and emerging processing technologies for fruits and vegetables.

Dr. Urszula Tylewicz
Dr. Silvia Tappi
Dr. Malgorzata Nowacka
Dr. Artur Wiktor
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • fruits
  • vegetables
  • unconventional processing
  • emerging technologies
  • quality
  • safety

Published Papers (12 papers)

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Editorial

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4 pages, 170 KiB  
Editorial
Safety, Quality, and Processing of Fruits and Vegetables
by Urszula Tylewicz, Silvia Tappi, Malgorzata Nowacka and Artur Wiktor
Foods 2019, 8(11), 569; https://0-doi-org.brum.beds.ac.uk/10.3390/foods8110569 - 13 Nov 2019
Cited by 17 | Viewed by 5430
Abstract
Nowadays, one of the main objectives of the fruit and vegetable industry is to develop innovative novel products with high quality, safety, and optimal nutritional characteristics in order to respond with efficiency to the increasing consumer expectations. Various emerging, unconventional technologies (e.g., pulsed [...] Read more.
Nowadays, one of the main objectives of the fruit and vegetable industry is to develop innovative novel products with high quality, safety, and optimal nutritional characteristics in order to respond with efficiency to the increasing consumer expectations. Various emerging, unconventional technologies (e.g., pulsed electric field, pulsed light, ultrasound, high pressure, and microwave drying) enable the processing of fruits and vegetables, increasing their stability while preserving their thermolabile nutrients, flavour, texture, and overall quality. Some of these technologies can also be used for waste and by-product valorisation. The application of fast noninvasive methods for process control is of great importance for the fruit and vegetable industry. The following Special Issue “Safety, Quality, and Processing of Fruits and Vegetables” consists of 11 papers, which provide a high-value contribution to the existing knowledge on safety aspects, quality evaluation, and emerging processing technologies for fruits and vegetables. Full article
(This article belongs to the Special Issue Safety, Quality and Processing of Fruits and Vegetables)

Research

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13 pages, 1744 KiB  
Article
Pulsed Light treatment below a Critical Fluence (3.82 J/cm2) minimizes photo-degradation and browning of a model Phenolic (Gallic Acid) Solution
by Artur Wiktor, Ronit Mandal, Anika Singh and Anubhav Pratap Singh
Foods 2019, 8(9), 380; https://0-doi-org.brum.beds.ac.uk/10.3390/foods8090380 - 01 Sep 2019
Cited by 34 | Viewed by 4728
Abstract
Pulsed light (PL) is one of the most promising non-thermal technologies used in food preservation and processing. Its application results in reduction of microbial load as well as influences the quality of food. The data about the impact of PL on bioactive compounds [...] Read more.
Pulsed light (PL) is one of the most promising non-thermal technologies used in food preservation and processing. Its application results in reduction of microbial load as well as influences the quality of food. The data about the impact of PL on bioactive compounds is ambiguous, therefore the aim of this study was to analyze the effect of PL treatment of a gallic acid aqueous solution—as a model system of phenolic abundant liquid food matrices. The effect of PL treatment was evaluated based on colour, phenolic content concentration and antioxidant activity measured by DPPH assay using a design of experiments approach. The PL fluence (which is the cumulative energy input) was varied by varying the pulse frequency and time. Using Response Surface Methodology, prediction models were developed for the effect of fluence on gallic acid properties. It was demonstrated that PL can modify the optical properties of gallic acid and cause reactions and degradation of gallic acid. However, application of PL did not significantly alter the overall quality of the model gallic acid solution at low fluence levels. Cluster analysis revealed that below 3.82 J/cm2, changes in gallic acid were minimal, and this fluence level could be used as the critical level for food process design aiming to minimize nutrient loss. Full article
(This article belongs to the Special Issue Safety, Quality and Processing of Fruits and Vegetables)
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14 pages, 2686 KiB  
Article
Analysis of Apple Candying by Microwave Spectroscopy
by Juan A. Tomas-Egea, Pedro J. Fito and Marta Castro-Giraldez
Foods 2019, 8(8), 316; https://0-doi-org.brum.beds.ac.uk/10.3390/foods8080316 - 04 Aug 2019
Cited by 5 | Viewed by 3321
Abstract
Process control in the industry requires fast, safe and easily applicable methods. In this sense, the use of dielectric spectroscopy in the microwave range can be a great opportunity to monitor processes in which the mobility and quantity of water is the main [...] Read more.
Process control in the industry requires fast, safe and easily applicable methods. In this sense, the use of dielectric spectroscopy in the microwave range can be a great opportunity to monitor processes in which the mobility and quantity of water is the main property to produce a quality and safety product. The candying of fruits is an operation in which the samples are first osmotically dehydrated and then exposed to a hot air-drying operation. This process produces changes in both the structure of the tissue and the relationships between water, the solid matrix and the added soluble solids. The aim of this paper is to develop a dielectric tool to predict the water/sucrose states throughout the candying of apple, by considering the complexity of the tissue and describing the different transport phenomena and the different transition processes of the sucrose inside the sample. Full article
(This article belongs to the Special Issue Safety, Quality and Processing of Fruits and Vegetables)
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12 pages, 520 KiB  
Article
Effect of Thermo-Sonication and Ultra-High Pressure on the Quality and Phenolic Profile of Mango Juice
by Abdul Ghani Dars, Kai Hu, Qiudou Liu, Aqleem Abbas, Bijun Xie and Zhida Sun
Foods 2019, 8(8), 298; https://0-doi-org.brum.beds.ac.uk/10.3390/foods8080298 - 29 Jul 2019
Cited by 38 | Viewed by 4910
Abstract
Consumer demand for safe and nutritious fruit juices has led to the development of a number of food processing techniques. To compare the effect of two processing technologies, thermo-sonication (TS) and ultra-high pressure (UHP), on the quality of mango juice, fresh mango juice [...] Read more.
Consumer demand for safe and nutritious fruit juices has led to the development of a number of food processing techniques. To compare the effect of two processing technologies, thermo-sonication (TS) and ultra-high pressure (UHP), on the quality of mango juice, fresh mango juice was treated with TS at 25, 45, 65 and 95 °C for 10 min and UHP at 400 MPa for 10 min. The phenolic profile of mango was also analyzed using the newly developed ultra-performance liquid chromatography-electrospray ionization-quadrupole time of flight-mass spectrometry (UPLC-Q-TOF-HRMSn) and, based on this result, the effect of TS and UHP on the phenolics of mango juice was evaluated. Both treatments had minimal effects on the oBrix, pH, and titratable acidity of mango juice. The residual activities of three enzymes (polyphenol oxidase, peroxidase, and pectin methylesterase), antioxidant compounds (vitamin C, Total phenolics, mangiferin derivatives, gallotannins, and quercetin derivatives) and antioxidant activity sharply decreased with the increase in the temperature of the TS treatment. Nevertheless, the UHP treatment retained antioxidants and antioxidant activity at a high level. The UHP process is likely superior to TS in bioactive compounds and antioxidant activity preservation. Therefore, the mango juice products obtained by ultra-high-pressure processing might be more beneficial to health. Full article
(This article belongs to the Special Issue Safety, Quality and Processing of Fruits and Vegetables)
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16 pages, 2344 KiB  
Article
The Application of Combined Pre-Treatment with Utilization of Sonication and Reduced Pressure to Accelerate the Osmotic Dehydration Process and Modify the Selected Properties of Cranberries
by Malgorzata Nowacka, Artur Wiktor, Magdalena Dadan, Katarzyna Rybak, Aleksandra Anuszewska, Lukasz Materek and Dorota Witrowa-Rajchert
Foods 2019, 8(8), 283; https://0-doi-org.brum.beds.ac.uk/10.3390/foods8080283 - 24 Jul 2019
Cited by 9 | Viewed by 3035
Abstract
The aim of this study was to investigate the effect of a pretreatment, performed by a combined method based on blanching, ultrasound, and vacuum application, on the kinetics of osmotic dehydration and selected quality properties such as water activity, color, and bioactive compound [...] Read more.
The aim of this study was to investigate the effect of a pretreatment, performed by a combined method based on blanching, ultrasound, and vacuum application, on the kinetics of osmotic dehydration and selected quality properties such as water activity, color, and bioactive compound (polyphenols, flavonoids, and anthocyanins) content. The pretreatment was carried out using blanching, reduced pressure, and ultrasound (20 min, 21 kHz) in various combinations: Blanching at reduced pressure treatment conducted three times for 10 min in osmotic solution; blanching with reduced pressure for 10 min and sonicated for 20 min in osmotic solution; and blanching with 20 min of sonication and 10 min of reduced pressure. The osmotic dehydration was performed in different solutions (61.5% sucrose and 30% sucrose with the addition of 0.1% of steviol glycosides) to ensure the acceptable taste of the final product. The changes caused by the pretreatment affected the osmotic dehydration process by improving the efficiency of the process. The use of combined pretreatment led to an increase of dry matter from 9.3% to 28.4%, and soluble solids content from 21.2% to 41.5%, lightness around 17.3% to 56.9%, as well as to the reduction of bioactive compounds concentration until even 39.2% in comparison to the blanched sample not subjected to combined treatment. The osmotic dehydration caused further changes in all investigated properties. Full article
(This article belongs to the Special Issue Safety, Quality and Processing of Fruits and Vegetables)
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15 pages, 1442 KiB  
Article
Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing
by Maria Paciulli, Ilce Gabriela Medina Meza, Massimiliano Rinaldi, Tommaso Ganino, Alessandro Pugliese, Margherita Rodolfi, Davide Barbanti, Michele Morbarigazzi and Emma Chiavaro
Foods 2019, 8(7), 272; https://0-doi-org.brum.beds.ac.uk/10.3390/foods8070272 - 21 Jul 2019
Cited by 16 | Viewed by 4482
Abstract
The use of high pressure on fruits and vegetables is today widely studied as an alternative to the traditional thermal preservation techniques, with the aim of better preserving nutritional and organoleptic properties. The use of high hydrostatic pressures (400–600 MPa; 1–5 min; room [...] Read more.
The use of high pressure on fruits and vegetables is today widely studied as an alternative to the traditional thermal preservation techniques, with the aim of better preserving nutritional and organoleptic properties. The use of high hydrostatic pressures (400–600 MPa; 1–5 min; room temperature) was tested on the physicochemical and structural properties of blueberries, in comparison to raw and blanched samples. High hydrostatic pressures led to higher tissue damages than blanching, related to the intensity of the treatment. The cellular damages resulted in leakage of intracellular components, such as bioactive molecules and enzymes. As a consequence, among the high pressure treatments, the resulting antioxidant activity was higher for samples treated for longer times (5 min). Pectinmethyl esterase (PME), deactivated by blanching, but strongly barotolerant, was more active in blueberries treated with the more intense high pressure conditions. Blueberry texture was better retained after high pressure than blanching, probably because of the PME effect. Blueberry color shifted towards purple tones after all of the treatments, which was more affected by blanching. Principal component analysis revealed the mild impact of high pressure treatments on the organoleptic properties of blueberries. Full article
(This article belongs to the Special Issue Safety, Quality and Processing of Fruits and Vegetables)
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14 pages, 2090 KiB  
Article
Convective Drying of Fresh and Frozen Raspberries and Change of Their Physical and Nutritive Properties
by Zoran Stamenković, Ivan Pavkov, Milivoj Radojčin, Aleksandra Tepić Horecki, Krstan Kešelj, Danijela Bursać Kovačević and Predrag Putnik
Foods 2019, 8(7), 251; https://0-doi-org.brum.beds.ac.uk/10.3390/foods8070251 - 11 Jul 2019
Cited by 30 | Viewed by 5952
Abstract
Raspberries are one of Serbia’s best-known and most widely exported fruits. Due to market fluctuation, producers are looking for ways to preserve this fresh product. Drying is a widely accepted method for preserving berries, as is the case with freeze-drying. Hence, the aim [...] Read more.
Raspberries are one of Serbia’s best-known and most widely exported fruits. Due to market fluctuation, producers are looking for ways to preserve this fresh product. Drying is a widely accepted method for preserving berries, as is the case with freeze-drying. Hence, the aim was to evaluate convective drying as an alternative to freeze-drying due to better accessibility, simplicity, and cost-effectiveness of Polana raspberries and compare it to a freeze-drying. Three factors were in experimental design: air temperature (60, 70, and 80 °C), air velocity (0,5 and 1,5 m · s−1), and state of a product (fresh and frozen). Success of drying was evaluated with several quality criteria: shrinkage (change of volume), color change, shape, content of L-ascorbic acid, total phenolic content, flavonoid content, anthocyanin content, and antioxidant activity. A considerable influence of convective drying on color changes was not observed, as ΔE was low for all samples. It was obvious that fresh raspberries had less physical changes than frozen ones. On average, convective drying reduced L–ascorbic acid content by 80.00–99.99%, but less than 60% for other biologically active compounds as compared to fresh raspberries. Convective dried Polana raspberry may be considered as a viable replacement for freeze-dried raspberries. Full article
(This article belongs to the Special Issue Safety, Quality and Processing of Fruits and Vegetables)
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29 pages, 3358 KiB  
Article
Phenolic and Antioxidant Analysis of Olive Leaves Extracts (Olea europaea L.) Obtained by High Voltage Electrical Discharges (HVED)
by Irena Žuntar, Predrag Putnik, Danijela Bursać Kovačević, Marinela Nutrizio, Filip Šupljika, Andreja Poljanec, Igor Dubrović, Francisco J. Barba and Anet Režek Jambrak
Foods 2019, 8(7), 248; https://0-doi-org.brum.beds.ac.uk/10.3390/foods8070248 - 08 Jul 2019
Cited by 62 | Viewed by 5596
Abstract
Background: The aim of this study was to evaluate high voltage electrical discharges (HVED) as a green technology, in order to establish the effectiveness of phenolic extraction from olive leaves against conventional extraction (CE). HVED parameters included different green solvents (water, ethanol), treatment [...] Read more.
Background: The aim of this study was to evaluate high voltage electrical discharges (HVED) as a green technology, in order to establish the effectiveness of phenolic extraction from olive leaves against conventional extraction (CE). HVED parameters included different green solvents (water, ethanol), treatment times (3 and 9 min), gases (nitrogen, argon), and voltages (15, 20, 25 kV). Methods: Phenolic compounds were characterized by ultra-performance liquid chromatography-tandem mass spectrometer (UPLC-MS/MS), while antioxidant potency (total phenolic content and antioxidant capacity) were monitored spectrophotometrically. Data for Near infrared spectroscopy (NIR) spectroscopy, colorimetry, zeta potential, particle size, and conductivity were also reported. Results: The highest yield of phenolic compounds was obtained for the sample treated with argon/9 min/20 kV/50% (3.2 times higher as compared to CE). Obtained results suggested the usage of HVED technology in simultaneous extraction and nanoformulation, and production of stable emulsion systems. Antioxidant capacity (AOC) of obtained extracts showed no significant difference upon the HVED treatment. Conclusions: Ethanol with HVED destroys the linkage between phenolic compounds and components of the plant material to which they are bound. All extracts were compliant with legal requirements regarding content of contaminants, pesticide residues and toxic metals. In conclusion, HVED presents an excellent potential for phenolic compounds extraction for further use in functional food manufacturing. Full article
(This article belongs to the Special Issue Safety, Quality and Processing of Fruits and Vegetables)
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12 pages, 1186 KiB  
Article
The Impact of Pulsed Electric Field on the Extraction of Bioactive Compounds from Beetroot
by Malgorzata Nowacka, Silvia Tappi, Artur Wiktor, Katarzyna Rybak, Agnieszka Miszczykowska, Jakub Czyzewski, Kinga Drozdzal, Dorota Witrowa-Rajchert and Urszula Tylewicz
Foods 2019, 8(7), 244; https://0-doi-org.brum.beds.ac.uk/10.3390/foods8070244 - 05 Jul 2019
Cited by 68 | Viewed by 5995
Abstract
Beetroot is a root vegetable rich in different bioactive components, such as vitamins, minerals, phenolics, carotenoids, nitrate, ascorbic acids, and betalains, that can have a positive effect on human health. The aim of this work was to study the influence of the pulsed [...] Read more.
Beetroot is a root vegetable rich in different bioactive components, such as vitamins, minerals, phenolics, carotenoids, nitrate, ascorbic acids, and betalains, that can have a positive effect on human health. The aim of this work was to study the influence of the pulsed electric field (PEF) at different electric field strengths (4.38 and 6.25 kV/cm), pulse number 10–30, and energy input 0–12.5 kJ/kg as a pretreatment method on the extraction of betalains from beetroot. The obtained results showed that the application of PEF pre-treatment significantly (p < 0.05) influenced the efficiency of extraction of bioactive compounds from beetroot. The highest increase in the content of betalain compounds in the red beet’s extract (betanin by 329%, vulgaxanthin by 244%, compared to the control sample), was noted for 20 pulses of electric field at 4.38 kV/cm of strength. Treatment of the plant material with a PEF also resulted in an increase in the electrical conductivity compared to the non-treated sample due to the increase in cell membrane permeability, which was associated with leakage of substances able to conduct electricity, including mineral salts, into the intercellular space. Full article
(This article belongs to the Special Issue Safety, Quality and Processing of Fruits and Vegetables)
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21 pages, 703 KiB  
Article
Valorization of Tomato Surplus and Waste Fractions: A Case Study Using Norway, Belgium, Poland, and Turkey as Examples
by Trond Løvdal, Bart Van Droogenbroeck, Evren Caglar Eroglu, Stanislaw Kaniszewski, Giovanni Agati, Michel Verheul and Dagbjørn Skipnes
Foods 2019, 8(7), 229; https://0-doi-org.brum.beds.ac.uk/10.3390/foods8070229 - 27 Jun 2019
Cited by 40 | Viewed by 14615
Abstract
There is a large potential in Europe for valorization in the vegetable food supply chain. For example, there is occasionally overproduction of tomatoes for fresh consumption, and a fraction of the production is unsuited for fresh consumption sale (unacceptable color, shape, maturity, lesions, [...] Read more.
There is a large potential in Europe for valorization in the vegetable food supply chain. For example, there is occasionally overproduction of tomatoes for fresh consumption, and a fraction of the production is unsuited for fresh consumption sale (unacceptable color, shape, maturity, lesions, etc.). In countries where the facilities and infrastructure for tomato processing is lacking, these tomatoes are normally destroyed, used as landfilling or animal feed, and represent an economic loss for producers and negative environmental impact. Likewise, there is also a potential in the tomato processing industry to valorize side streams and reduce waste. The present paper provides an overview of tomato production in Europe and the strategies employed for processing and valorization of tomato side streams and waste fractions. Special emphasis is put on the four tomato-producing countries Norway, Belgium, Poland, and Turkey. These countries are very different regards for example their climatic preconditions for tomato production and volumes produced, and represent the extremes among European tomato producing countries. Postharvest treatments and applications for optimized harvest time and improved storage for premium raw material quality are discussed, as well as novel, sustainable processing technologies for minimum waste and side stream valorization. Preservation and enrichment of lycopene, the primary health promoting agent and sales argument, is reviewed in detail. The European volume of tomato postharvest wastage is estimated at >3 million metric tons per year. Together, the optimization of harvesting time and preprocessing storage conditions and sustainable food processing technologies, coupled with stabilization and valorization of processing by-products and side streams, can significantly contribute to the valorization of this underutilized biomass. Full article
(This article belongs to the Special Issue Safety, Quality and Processing of Fruits and Vegetables)
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21 pages, 2832 KiB  
Article
Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing
by Setya B.M. Abduh, Sze Ying Leong, Dominic Agyei and Indrawati Oey
Foods 2019, 8(5), 159; https://0-doi-org.brum.beds.ac.uk/10.3390/foods8050159 - 10 May 2019
Cited by 25 | Viewed by 7702
Abstract
The purpose of this study was to investigate the properties of starch in potatoes (Solanum tuberosum cv. Agria) after being treated with pulsed electric fields (PEF). Potatoes were treated at 50 and 150 kJ/kg specific energies with various electric field strengths of [...] Read more.
The purpose of this study was to investigate the properties of starch in potatoes (Solanum tuberosum cv. Agria) after being treated with pulsed electric fields (PEF). Potatoes were treated at 50 and 150 kJ/kg specific energies with various electric field strengths of 0, 0.5, 0.7, 0.9 and 1.1 kV/cm. Distilled water was used as the processing medium. Starches were isolated from potato tissue and from the PEF processing medium. To assess the starch properties, various methods were used, i.e., the birefringence capability using a polarised light microscopy, gelatinisation behaviour using hot-stage light microscopy and differential scanning calorimetry (DSC), thermal stability using thermogravimetry (TGA), enzyme susceptibility towards α-amylase and the extent of starch hydrolysis under in vitro simulated human digestion conditions. The findings showed that PEF did not change the properties of starch inside the potatoes, but it narrowed the temperature range of gelatinisation and reduced the digestibility of starch collected in the processing medium. Therefore, this study confirms that, when used as a processing aid for potato, PEF does not result in detrimental effects on the properties of potato starch. Full article
(This article belongs to the Special Issue Safety, Quality and Processing of Fruits and Vegetables)
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10 pages, 4466 KiB  
Article
Selection and Evaluation of 21 Potato (Solanum Tuberosum) Breeding Clones for Cold Chip Processing
by Benjamin Opuko Wayumba, Hyung Sic Choi and Lim Young Seok
Foods 2019, 8(3), 98; https://0-doi-org.brum.beds.ac.uk/10.3390/foods8030098 - 14 Mar 2019
Cited by 17 | Viewed by 6850
Abstract
Quality evaluations in potatoes are of necessity to meet the strict demands of the chip processing industry. Important parameters assessed include specific gravity, dry matter content, chip color, reducing sugars, and glycoalkaloids. This study was designed with the purpose of identifying specialized potato [...] Read more.
Quality evaluations in potatoes are of necessity to meet the strict demands of the chip processing industry. Important parameters assessed include specific gravity, dry matter content, chip color, reducing sugars, and glycoalkaloids. This study was designed with the purpose of identifying specialized potato clones with acceptable qualities for processing chips, in comparison with two selected control varieties, Dubaek and Superior. As a result, high dry matter and specific gravity were observed for three potato clones, and the quantified ά-solanine levels ranged from 0.15 to 15.54 mg·100 g−1 fresh weight (FW). Significant variations (p < 0.05) in reducing sugar levels were observed in clones stored at different temperature conditions. After reconditioning of the tubers at 22 °C for 21 days, a significant drop in reducing sugar levels was recorded. In addition, fried chips for each potato clone were evaluated, and the color measured on the basis of the Snack Food Association (SFA) chip color score standard. Reconditioned tubers exhibited much lighter and better chip color compared to their counterparts cold-stored at 4 °C. This study observed that for quality processing of potato chips, clones with combined traits of high dry matter, low levels of glycoalkaloids and reducing sugars, and acceptable chip color should be used as raw materials. Full article
(This article belongs to the Special Issue Safety, Quality and Processing of Fruits and Vegetables)
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