Journal
FOODS
Volume 10, Issue 8, Pages -Publisher
MDPI
DOI: 10.3390/foods10081698
Keywords
UV-C; fresh-cut potatoes; storage; cooking; phenolics; sugars; acrylamide
Categories
Funding
- Croatian Science Foundation [IP-2016-06-5343]
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The study shows that UV-C irradiation affects the content of phenolics and sugars in fresh-cut potatoes, potentially influencing antioxidant capacity and acrylamide formation. Despite increases in sugars and acrylamide content, the applied doses of irradiation ensure acceptable levels in terms of phenolics and sugars.
UV-C irradiation successfully reduces the growth of microorganisms, but it can also affect the content of phenolics and sugars of fresh-cut potatoes (FCP). This could consequently alter antioxidant capacity of FCP or its potential for acrylamide formation. Therefore, this paper investigates the influence of UV-C irradiation on the content of phenolics [chlorogenic acid (CA)] and individual sugars during storage of FCP as well as after cooking. Acrylamide was also monitored in FCP after frying. Potato slices pre-treated with sodium ascorbate solution and vacuum-packaged were UV-C irradiated for 0, 3, 5, and 10 min in order to obtain irradiation doses of 0, 1.62, 2.70, and 5.40 kJ m(-2), respectively, stored for 23 days (+6 degrees C), and subsequently boiled and fried. As the applied dose and storage duration increased, the CA content in raw FCP decreased (it retained for 75.53-88.34%), while the content of sugars as well as acrylamide in fried FCP increased. Although the increase was the most noticeable at the applied dose of 2.70 kJ m(-2), the acrylamide content was always below proposed limit. Boiling and frying reduced the content of CA and sugars. In spite of certain alterations, applied doses of irradiation can ensure acceptable product in regard to phenolics and sugars, and acrylamide content particularly.
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