Processing Fresh-Cut Potatoes Using Non-Thermal Technologies and Edible Coatings
The increasing consumer demand for minimally processed and ready-to-cook food products has elevated the significance of fresh-cut potatoes, which offer health benefits, high sensory properties, and convenience. However, extending the shelf life of fresh-cut potatoes while preserving their organolept...
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MDPI AG
2024-11-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/14/23/11039 |
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| author | Christina Drosou Ioannis Sklirakis Ekaterini Polyzou Iakovos Yakoumis Christos J. Boukouvalas Magdalini Krokida |
| author_facet | Christina Drosou Ioannis Sklirakis Ekaterini Polyzou Iakovos Yakoumis Christos J. Boukouvalas Magdalini Krokida |
| author_sort | Christina Drosou |
| collection | DOAJ |
| description | The increasing consumer demand for minimally processed and ready-to-cook food products has elevated the significance of fresh-cut potatoes, which offer health benefits, high sensory properties, and convenience. However, extending the shelf life of fresh-cut potatoes while preserving their organoleptic qualities remains a significant challenge. This review examines the effectiveness of emerging non-thermal technologies, such as osmotic dehydration (OD), high-pressure processing (HPP), pulsed electric field (PEF), and ohmic heating (OH), in processing fresh-cut potatoes. Among these, HPP and PEF have shown particular promise in extending shelf life and preserving sensory attributes, while OD and OH present advantages in maintaining nutritional quality. However, challenges such as high energy consumption, equipment costs, and industrial scalability limit their broader application. The use of natural preservatives and edible coatings is also explored as a means to enhance product quality and address the demand for clean-label foods. Further research is needed to optimize these technologies for large-scale production, reduce energy usage, and explore combined approaches for improved shelf life extension. This comprehensive review provides a critical analysis of the operational parameters of these technologies and their impact on the quality and shelf life of fresh-cut potatoes, identifying current research gaps and proposing directions for future studies. |
| format | Article |
| id | doaj-art-2c17d23f8e1f4c2a929808eebb51f13d |
| institution | Kabale University |
| issn | 2076-3417 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj-art-2c17d23f8e1f4c2a929808eebb51f13d2024-12-13T16:22:37ZengMDPI AGApplied Sciences2076-34172024-11-0114231103910.3390/app142311039Processing Fresh-Cut Potatoes Using Non-Thermal Technologies and Edible CoatingsChristina Drosou0Ioannis Sklirakis1Ekaterini Polyzou2Iakovos Yakoumis3Christos J. Boukouvalas4Magdalini Krokida5Laboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, 9 Iroon Polytechneiou St., Zografou Campus, 15780 Athens, GreeceMonolithos Agrofood and Renewables GP, Apeiranthos, 84300 Naxos, GreeceMonolithos Agrofood and Renewables GP, Apeiranthos, 84300 Naxos, GreeceMonolithos Agrofood and Renewables GP, Apeiranthos, 84300 Naxos, GreeceLaboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, 9 Iroon Polytechneiou St., Zografou Campus, 15780 Athens, GreeceLaboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, 9 Iroon Polytechneiou St., Zografou Campus, 15780 Athens, GreeceThe increasing consumer demand for minimally processed and ready-to-cook food products has elevated the significance of fresh-cut potatoes, which offer health benefits, high sensory properties, and convenience. However, extending the shelf life of fresh-cut potatoes while preserving their organoleptic qualities remains a significant challenge. This review examines the effectiveness of emerging non-thermal technologies, such as osmotic dehydration (OD), high-pressure processing (HPP), pulsed electric field (PEF), and ohmic heating (OH), in processing fresh-cut potatoes. Among these, HPP and PEF have shown particular promise in extending shelf life and preserving sensory attributes, while OD and OH present advantages in maintaining nutritional quality. However, challenges such as high energy consumption, equipment costs, and industrial scalability limit their broader application. The use of natural preservatives and edible coatings is also explored as a means to enhance product quality and address the demand for clean-label foods. Further research is needed to optimize these technologies for large-scale production, reduce energy usage, and explore combined approaches for improved shelf life extension. This comprehensive review provides a critical analysis of the operational parameters of these technologies and their impact on the quality and shelf life of fresh-cut potatoes, identifying current research gaps and proposing directions for future studies.https://www.mdpi.com/2076-3417/14/23/11039anti-browning agentsedible coatingsfresh-cut potatohigh-pressurenon-thermal processingohmic heating |
| spellingShingle | Christina Drosou Ioannis Sklirakis Ekaterini Polyzou Iakovos Yakoumis Christos J. Boukouvalas Magdalini Krokida Processing Fresh-Cut Potatoes Using Non-Thermal Technologies and Edible Coatings Applied Sciences anti-browning agents edible coatings fresh-cut potato high-pressure non-thermal processing ohmic heating |
| title | Processing Fresh-Cut Potatoes Using Non-Thermal Technologies and Edible Coatings |
| title_full | Processing Fresh-Cut Potatoes Using Non-Thermal Technologies and Edible Coatings |
| title_fullStr | Processing Fresh-Cut Potatoes Using Non-Thermal Technologies and Edible Coatings |
| title_full_unstemmed | Processing Fresh-Cut Potatoes Using Non-Thermal Technologies and Edible Coatings |
| title_short | Processing Fresh-Cut Potatoes Using Non-Thermal Technologies and Edible Coatings |
| title_sort | processing fresh cut potatoes using non thermal technologies and edible coatings |
| topic | anti-browning agents edible coatings fresh-cut potato high-pressure non-thermal processing ohmic heating |
| url | https://www.mdpi.com/2076-3417/14/23/11039 |
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