Use of Sodium Metabisulphite and Ascorbic Acid to Control Browning in Ready-to-Eat Processed Potatoes during Prolonged S
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Use of Sodium Metabisulphite and Ascorbic Acid to Control Browning in Ready-to-Eat Processed Potatoes during Prolonged Storage Revenli Fernanda do Nascimento 1 & Maria Helene Giovanetti Canteri 2 & Sabrina Ávila Rodrigues 3 & João Luiz Kovaleski 1 Received: 19 July 2019 / Accepted: 14 April 2020/ # European Association for Potato Research 2020
Abstract This study evaluated the use of sodium metabisulphite (SMB) and ascorbic acid (AA) to control browning in ready-to-eat processed potatoes during 8 months of storage. The experiment was carried out using the production line of a commercial potato processing business located in the state of Paraná, Brazil. The following treatments were tested in the immersion process of the potatoes: T1 (control, without additives), T2 (0.5% m/v SMB) and T3 (0.25% m/v SMB + 0.25% m/v AA). For quality control of the products, total soluble solids content, pH, total titratable acidity and colour were evaluated. Statistical differences between chemical treatments (T1, T2 and T3) and between storage periods (1 day, 1, 2, 4, 6, 8 months) were evaluated in completely randomized design. The quality of ready-to-eat processed potatoes (sterilized and vacuum packed) treated with SMB and AA was maintained for at least 4 months of storage. After this period, there was significant browning, but there were no changes in pH, titratable acidity and total soluble solids. At the end of storage (6 and 8 months), the treatment T3 (0.25% m/v SMB + 0.25% m/v AA) gave better results for colour. Keywords Anti-browning agents, Enzymatic browning, Non-enzymatic browning, Sola-
num tuberosum L
* Revenli Fernanda do Nascimento [email protected]
1
Production Engineering, Universidade Tecnológica Federal do Paraná (UTFPR), Ponta Grossa, Brazil
2
Department of Chemistry and Biology, Universidade Tecnológica Federal do Paraná (UTFPR), Francisco Beltrão, Brazil
3
Department of Bioprocess Engineering and Biotechnology, Universidade Tecnológica Federal do Paraná (UTFPR), Ponta Grossa, Brazil
Potato Research
Introduction Potato (Solanum tuberosum L.) is one of the worlds’ major staple food crops, after wheat, rice and corn, and it is grown in approximately 80% of all countries (WangPruski and Nowak 2004; Serpen and Gökmen 2009). In 2016, worldwide production was in excess of 376 million tonnes (FAO 2018) and in developed countries, over 50– 60% of potatoes were industrially processed for products with high value-added, such as frozen French fries, frozen roast, dehydrated, cooked (ready-to-eat) and mashed potatoes (Revoredo-Giha 2014; Furrer et al. 2018; Yuan et al. 2019). However, potato processing causes many physiological and biochemical changes that compromise product quality (Ma et al. 2010). Amongst these are those caused by enzymatic and non-enzymatic browning reactions, which negatively affect the colour, texture and nutritional quality of potatoes (Tsouvaltzis and Brecht 2017; Ceroli et al. 2018). Enzymatic browning reactions begin with cellular decompartmentalization, caused by peeling an
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