Abstract
UNLABELLED: Burbank and Norkotah potato slices were dipped into 3% sodium acid sulfate (SAS), citric acid (CA), sodium erythorbate (SE), malic acid (MA), sodium acid pyrophosphate (SAPP), or a combination of SAS-CA-SE. Browning by polyphenol oxidase (PPO) obtained from potato extract with 0.04 to 0.016 g/mL of antibrowning solutions at pH 2.0 to 6.9 were measured by UV-Vis spectroscopy. The color of slices dipped in antibrowning solutions at pHs 2 to 7 and stored at 4 °C for 15 d was measured every 5 d by colorimeter. Headspace analysis of volatiles in raw and cooked potato samples was performed by selected ion flow tube mass spectrometer (SIFT-MS) and soft independent modelling by class analogy (SIMCA) analysis of the calculated odor activity values (OAV) determined interclass distances. Microbial growth was measured at 15 d. At unadjusted pHs (1.1 to 7.1), the PPO browning of the control and samples with SAPP was not significantly different, SAS, CA, and MA produced some inhibition and SE and SAS-CA-SE prevented browning. At pH 5 to 7, only SE and SAS-CA-SE were effective browning inhibitors. Based on the color of potato slices, SE was the most effective at pH 2 to 7, but SAS was most effective at unadjusted pH. Cooking increased volatile levels in the treated potatoes and decreased differences between volatile profiles. Differences between cooked samples may not be noticeable by the consumer because volatiles with high discriminating powers have low OAVs. SAS, CA, and SAS-CA-SE treatments inhibited microbial growth but SAPP, control, and SE did not, most likely due to pH. PRACTICAL APPLICATION: Antibrowning agents inhibit polyphenol oxidase, increasing shelf life and consumer acceptability of processed raw potato products by preserving the color. Their effectiveness was shown to be mainly due to a pH effect, except SE, which was not pH dependent. MA, CA, and SAS-CA-SE are better acidulants for inhibition of color change as well as growth of spoilage bacteria, yeast, and mold than SAPP, the industry standard.
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Claims 12
Claim · model-written summary
At unadjusted pH, SAPP did not significantly differ from control in PPO browning.
- Taxon
- Potato
Solanum tuberosumt0 - Treatment
- SAPPe0
- Outcome
- PPO browninge0
- Direction
- not significantly differente0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the PPO browning of the control and samples with SAPP was not significantly different”
t0“Potato”
Claim · model-written summary
At unadjusted pH, SAS, CA and MA partially inhibited PPO browning.
- Taxon
- PotatoSolanum tuberosumt0
- Treatment
- SAS, CA, and MAe0
- Outcome
- inhibitione0
- Direction
- inhibitione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“SAS, CA, and MA produced some inhibition”
t0“Potato”
Claim · model-written summary
At unadjusted pH, SE and SAS-CA-SE prevented PPO browning.
- Taxon
- PotatoSolanum tuberosumt0
- Treatment
- SE and SAS-CA-SEe0
- Outcome
- browninge0
- Direction
- preventede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“SE and SAS-CA-SE prevented browning”
t0“Potato”
Claim · model-written summary
At pH 5 to 7, only SE and SAS-CA-SE inhibited browning effectively.
- Taxon
- PotatoSolanum tuberosumt0
- Treatment
- SE and SAS-CA-SEe0
- Outcome
- browning inhibitorse0
- Direction
- effectivee0
- Qualifier
- pH 5 to 7e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“At pH 5 to 7, only SE and SAS-CA-SE were effective browning inhibitors”
t0“Potato”
Claim · model-written summary
SE best preserved potato slice color at pH 2 to 7.
- Taxon
- potatoSolanum tuberosume0
- Treatment
- SEe0
- Outcome
- color of potato slicese0
- Direction
- most effectivee0
- Qualifier
- pH 2 to 7e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Based on the color of potato slices, SE was the most effective at pH 2 to 7”
Claim · model-written summary
SAS best preserved potato slice color at unadjusted pH.
- Taxon
- PotatoSolanum tuberosumt0
- Treatment
- SASe0
- Outcome
- most effectivee0
- Direction
- most effectivee0
- Qualifier
- unadjusted pHe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“SAS was most effective at unadjusted pH”
t0“Potato”
Claim · model-written summary
Cooking increased volatile levels in treated potatoes.
- Taxon
- potatoesSolanum tuberosume0
- Treatment
- Cookinge0
- Outcome
- volatile levelse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cooking increased volatile levels in the treated potatoes”
Claim · model-written summary
Cooking decreased differences between potato volatile profiles.
- Taxon
- potatoesSolanum tuberosume0
- Treatment
- Cookinge0
- Outcome
- differences between volatile profilese0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cooking increased volatile levels in the treated potatoes and decreased differences between volatile profiles”
Claim · model-written summary
SAS, CA and SAS-CA-SE inhibited microbial growth.
- Taxon
- PotatoSolanum tuberosumt0
- Treatment
- SAS, CA, and SAS-CA-SE treatmentse0
- Outcome
- microbial growthe0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“SAS, CA, and SAS-CA-SE treatments inhibited microbial growth”
t0“Potato”
Claim · model-written summary
SAPP and SE did not inhibit microbial growth.
- Taxon
- PotatoSolanum tuberosumt0
- Treatment
- SAPP, control, and SEe0
- Outcome
- microbial growthe1
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“SAPP, control, and SE did not”
t0“Potato”
e1“inhibited microbial growth”
Claim · model-written summary
The authors attribute most antibrowning effectiveness to pH, except for SE.
- Taxon
- PotatoSolanum tuberosumt0
- Outcome
- effectivenesse0
- Qualifier
- pH effecte0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Their effectiveness was shown to be mainly due to a pH effect, except SE, which was not pH dependent”
t0“Potato”
Claim · model-written summary
The authors recommend MA, CA and SAS-CA-SE over SAPP for color and microbial control.
- Taxon
- PotatoSolanum tuberosumt0
- Treatment
- MA, CA, and SAS-CA-SEe0
- Outcome
- inhibition of color change as well as growth of spoilage bacteria, yeast, and molde0
- Comparator
- SAPPe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“MA, CA, and SAS-CA-SE are better acidulants for inhibition of color change as well as growth of spoilage bacteria, yeast, and mold than SAPP”
t0“Potato”
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See all 6 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.