EFFECT OF BROWNING INHIBITORS ON QUALITY OF MINIMALLY PROCESSED POTATOES

• Grant number: 11/20093-8
• Support Opportunities: Scholarships in Brazil - Doctorate
• Start date: March 01, 2012
• End date: December 31, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Benedito Carlos Benedetti
• Grantee: Rívia Darla Álvares Amaral
• Host Institution: Faculdade de Engenharia Agrícola (FEAGRI). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated scholarship(s): 12/11520-2 - Effect of ultrasound bath on quality of minimally processed potatoes, BE.EP.DR

Abstract

Potato is a product of great commercial importance in Brazil, although its minimally processed form is not a widespread technique and the most part of this product is imported. For this reason it is important the development of minimal processing technologies to make available a fresh, healthy and nutritious product for market and consumer. However, browning and softening are some barriers to the development of this product that affect the market, reducing their commercial value. To avoid this process, substances used to reduce pH and inhibit the polyphenol oxidase of the product are used, although they are associated with damage to consumer health. The aim of this project will study the effects of inhibitors of browning and texture enhancers in minimally processed potatoes, their effects during storage and after frying. The project is a partnership between the Agricultural Engineering Faculty of the Campinas University and the "Universitat Politècnica de Catalunya" (Barcelona - Spain) and will be developed in these two universities. It is hoped that this work can find effective alternatives to current antioxidants agents and that will not cause harm to the health of consumers.

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

AMARAL, R. D. A.; BENEDETTI, B. C.; PUJOLA, M.; ACHAERANDIO, I.; BACHELLI, M. L. B.. Effect of Ultrasound on Quality of Fresh-Cut Potatoes During Refrigerated Storage. FOOD ENGINEERING REVIEWS, v. 7, n. 2, SI, p. 176-184, JUN 2015. (11/20093-8, 12/11520-2)

AMARAL, RIVIA D. A.; BENEDETTI, BENEDITO C.; PUJOLA, MONTSERRAT; ACHAERANDIO, ISABEL; BACHELLI, MARA L. B.. A First Approach of Using Ultrasound as an Alternative for Blanching in Vacuum-Packaged Potato Strips. Food and Bioprocess Technology, v. 9, n. 10, p. 1794-1801, OCT 2016. (11/20093-8)

AMARAL, R. D. A.; BENEDETTI, B. C.; PUJOLA, M.; ACHAERANDIO, I.; BACHELLI, M. L. B.. Effect of Ultrasound on Quality of Fresh-Cut Potatoes During Refrigerated Storage. FOOD ENGINEERING REVIEWS, v. 7, n. 2, p. 9-pg., 2015-06-01. (12/11520-2, 11/20093-8)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

AMARAL, Rívia Darla Álvares. Efecto de inibidores del oscurecimiento en la calidad de patatas mínimamente procesadas. 2015. Doctoral Thesis - Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia Agrícola Campinas, SP.