Evaluation of Food Conservation Technologies for Potato Cubes

• DOI: 10.1007/s11540-018-9370-7
• Publication Date: 2018-04-13T11:31:05Z
• Authors: Paola Ceroli; Luz Milagros Garc...; Graciela Corbino; Maria Cristina Monti; Marcelo Huarte
• Keywords: Blanching; Browning; Osmotic dehydration

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.