Evaluation of Different Anti-Browning Treatments on the Quality of Four Colombian Potato Varieties
The increasing demand for fresh and convenient foods has led to the production of Minimally Processed Products (MPPs), which are suitable for culinary and industrial uses. However, cutting potatoes can trigger browning, negatively impacting their sensory and nutritional quality. This study aimed to...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
|
| Series: | Horticulturae |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-7524/10/12/1265 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846104444620505088 |
|---|---|
| author | Omar Salazar-Montoya Verónica Idárraga-Arcila Paula Torres-Martínez Yudy Duarte-Correa |
| author_facet | Omar Salazar-Montoya Verónica Idárraga-Arcila Paula Torres-Martínez Yudy Duarte-Correa |
| author_sort | Omar Salazar-Montoya |
| collection | DOAJ |
| description | The increasing demand for fresh and convenient foods has led to the production of Minimally Processed Products (MPPs), which are suitable for culinary and industrial uses. However, cutting potatoes can trigger browning, negatively impacting their sensory and nutritional quality. This study aimed to evaluate different anti-browning methods on Colombian potato varieties (Diacol Capiro, Pastusa, Nevada, and Sabanera) as raw materials for the development of MPPs. The physicochemical properties evaluated included moisture, pH, acidity, enzymatic activity, total phenolic content, vitamin C, and browning index. The anti-browning treatments involved immersing the potatoes in citric acid, ascorbic acid, and garlic extract. Evaluations were carried out over a 15-day storage period in refrigerated conditions. The results indicated that the Sabanera variety had the highest browning index, followed by Nevada, while Diacol Capiro and Pastusa showed lower browning indices, even without the use of technological coadjuvants. Among the treatments, citric acid proved to be the most effective across all varieties, with Diacol Capiro exhibiting the least browning after 15 days. Garlic extract was the least effective against browning. The sensory analysis indicated that an acidic descriptor was noted for both treated (with citric acid) and untreated (control) Diacol Capiro potatoes at similar intensities, suggesting that citric acid did not negatively affect the sensory quality and/or was masked during cooking, enhancing overall quality. In conclusion, the Diacol Capiro variety treated with 1% citric acid is the most appropriate choice for use as a raw material for MPPs without compromising sensory quality. |
| format | Article |
| id | doaj-art-a02fd4a602cb4879a5c2294e06f65db3 |
| institution | Kabale University |
| issn | 2311-7524 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Horticulturae |
| spelling | doaj-art-a02fd4a602cb4879a5c2294e06f65db32024-12-27T14:29:04ZengMDPI AGHorticulturae2311-75242024-11-011012126510.3390/horticulturae10121265Evaluation of Different Anti-Browning Treatments on the Quality of Four Colombian Potato VarietiesOmar Salazar-Montoya0Verónica Idárraga-Arcila1Paula Torres-Martínez2Yudy Duarte-Correa3BIOALI Research Group, Food Department, Pharmaceutical and Food Sciences Faculty, Universidad de Antioquia UdeA, Calle 70 No. 52-21, Medellín 050010, ColombiaBIOALI Research Group, Food Department, Pharmaceutical and Food Sciences Faculty, Universidad de Antioquia UdeA, Calle 70 No. 52-21, Medellín 050010, ColombiaBIOALI Research Group, Food Department, Pharmaceutical and Food Sciences Faculty, Universidad de Antioquia UdeA, Calle 70 No. 52-21, Medellín 050010, ColombiaBIOALI Research Group, Food Department, Pharmaceutical and Food Sciences Faculty, Universidad de Antioquia UdeA, Calle 70 No. 52-21, Medellín 050010, ColombiaThe increasing demand for fresh and convenient foods has led to the production of Minimally Processed Products (MPPs), which are suitable for culinary and industrial uses. However, cutting potatoes can trigger browning, negatively impacting their sensory and nutritional quality. This study aimed to evaluate different anti-browning methods on Colombian potato varieties (Diacol Capiro, Pastusa, Nevada, and Sabanera) as raw materials for the development of MPPs. The physicochemical properties evaluated included moisture, pH, acidity, enzymatic activity, total phenolic content, vitamin C, and browning index. The anti-browning treatments involved immersing the potatoes in citric acid, ascorbic acid, and garlic extract. Evaluations were carried out over a 15-day storage period in refrigerated conditions. The results indicated that the Sabanera variety had the highest browning index, followed by Nevada, while Diacol Capiro and Pastusa showed lower browning indices, even without the use of technological coadjuvants. Among the treatments, citric acid proved to be the most effective across all varieties, with Diacol Capiro exhibiting the least browning after 15 days. Garlic extract was the least effective against browning. The sensory analysis indicated that an acidic descriptor was noted for both treated (with citric acid) and untreated (control) Diacol Capiro potatoes at similar intensities, suggesting that citric acid did not negatively affect the sensory quality and/or was masked during cooking, enhancing overall quality. In conclusion, the Diacol Capiro variety treated with 1% citric acid is the most appropriate choice for use as a raw material for MPPs without compromising sensory quality.https://www.mdpi.com/2311-7524/10/12/1265coadjuvantsfourth-range productspolyphenol oxidaseenzymatic browninganti-browning |
| spellingShingle | Omar Salazar-Montoya Verónica Idárraga-Arcila Paula Torres-Martínez Yudy Duarte-Correa Evaluation of Different Anti-Browning Treatments on the Quality of Four Colombian Potato Varieties Horticulturae coadjuvants fourth-range products polyphenol oxidase enzymatic browning anti-browning |
| title | Evaluation of Different Anti-Browning Treatments on the Quality of Four Colombian Potato Varieties |
| title_full | Evaluation of Different Anti-Browning Treatments on the Quality of Four Colombian Potato Varieties |
| title_fullStr | Evaluation of Different Anti-Browning Treatments on the Quality of Four Colombian Potato Varieties |
| title_full_unstemmed | Evaluation of Different Anti-Browning Treatments on the Quality of Four Colombian Potato Varieties |
| title_short | Evaluation of Different Anti-Browning Treatments on the Quality of Four Colombian Potato Varieties |
| title_sort | evaluation of different anti browning treatments on the quality of four colombian potato varieties |
| topic | coadjuvants fourth-range products polyphenol oxidase enzymatic browning anti-browning |
| url | https://www.mdpi.com/2311-7524/10/12/1265 |
| work_keys_str_mv | AT omarsalazarmontoya evaluationofdifferentantibrowningtreatmentsonthequalityoffourcolombianpotatovarieties AT veronicaidarragaarcila evaluationofdifferentantibrowningtreatmentsonthequalityoffourcolombianpotatovarieties AT paulatorresmartinez evaluationofdifferentantibrowningtreatmentsonthequalityoffourcolombianpotatovarieties AT yudyduartecorrea evaluationofdifferentantibrowningtreatmentsonthequalityoffourcolombianpotatovarieties |