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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Effect of Ultrasound on Quality of Fresh-Cut Potatoes During Refrigerated Storage

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Author(s):
Amaral, R. D. A. [1, 2] ; Benedetti, B. C. [1] ; Pujola, M. [2] ; Achaerandio, I. [2] ; Bachelli, M. L. B. [1]
Total Authors: 5
Affiliation:
[1] Univ Campinas UNICAMP, Fac Agr Engn, BR-13083875 Campinas, SP - Brazil
[2] Univ Politecn Catalunya BarcelonaTech UPC, Dept Engn Agroalimentaria & Biotecnol, Escola Super Agr Barcelona, Castelldefels 08860 - Spain
Total Affiliations: 2
Document type: Journal article
Source: FOOD ENGINEERING REVIEWS; v. 7, n. 2, SI, p. 176-184, JUN 2015.
Web of Science Citations: 9
Abstract

In the industry of fresh-cut potatoes, controlling browning and delaying the loss of texture are important factors to obtain a high-quality product. The use of ultrasound can avoid these undesirable phenomena due to its power to inactivate enzymes by breaking the cell membranes because the cavitation activities and formation of free radicals. For this purpose, this study aimed to evaluate the effect of different times of contact of ultrasound (40 kHz, 200 W for 1, 5 and 10 min) on quality parameters (browning, firmness and total starch content) of fresh-cut potatoes during the product shelf life (12 days; 3 +/- A 1 A degrees C) and cell microstructure. Ultrasound was applied to asterix strips (rectangular, 10 x 10 mm). Results showed that the time of sonication and storage affected significantly to the pH of the samples. Treated samples for 5 and 10 min presented the lower values of pH. No color degradation was noticed immediately after the application of treatments (Hue and Chroma). However, a slight decrease in Hue angle of fresh-cut potatoes during storage has been observed. The use of 5 min of sonication inhibited 50 % of polyphenol oxidase (PPO) activity for the first 4 days of storage. Samples submitted to 5 and 10 min of ultrasound also had maintained more uniform firmness after frying during storage time. However, the longest time of immersion (10 min) caused damage in the potato cells. (AU)

FAPESP's process: 11/20093-8 - EFFECT OF BROWNING INHIBITORS ON QUALITY OF MINIMALLY PROCESSED POTATOES
Grantee:Rívia Darla Álvares Amaral
Support type: Scholarships in Brazil - Doctorate
FAPESP's process: 12/11520-2 - Effect of ultrasound bath on quality of minimally processed potatoes
Grantee:Rívia Darla Álvares Amaral
Support type: Scholarships abroad - Research Internship - Doctorate