Abstract
Summary The worldwide potato production is considered the fourth‐most important food sector due to the increasing use of potatoes as raw materials for high‐convenience food. Enzymatic browning, due to polyphenol oxidase ( PPO ), is related to unacceptability by consumer. Among antibrowning agents, thermal treatments are viable alternatives. In this study, the efficacy of hot‐water and steam blanching at 80–90 °C of potato slices (1‐cm thick) was evaluated in terms of colour changes as well as PPO inactivation kinetics, substrate specificity and transition state parameters. In general, all treatments [1] bleached the slices, [2] inactivated PPO and [3] reduced its kinetic efficiency. Results from thermal inactivation kinetics promoted hot‐water blanching at 90 °C for approx. 2 min as the fastest treatment to obtain enzymatic‐stable potato slices. Moreover, steam blanching required more energy (53.93 ± 1.24 kJ mol −1 ) than hot‐water treatment (41.41 ± 4.51 kJ mol −1 ) to reach the transition state and then to unfold the PPO enzyme.
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Claims 5
Claim · model-written summary
Thermal treatments bleached potato slices.
- Taxon
- potato
Solanum tuberosumt0 - Treatment
- all treatmentse0
- Outcome
- bleached the slicese0
- Direction
- bleachede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“potato”
e0“all treatments [1] bleached the slices”
Claim · model-written summary
Thermal treatments inactivated potato PPO.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“potato”
e0“all treatments [1] bleached the slices, [2] inactivated PPO”
Claim · model-written summary
Thermal treatments reduced potato PPO kinetic efficiency.
- Taxon
- potatoSolanum tuberosumt0
- Treatment
- all treatmentse0
- Gene
- PPOe0
- Outcome
- kinetic efficiencye0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“potato”
e0“all treatments [1] bleached the slices, [2] inactivated PPO and [3] reduced its kinetic efficiency”
Claim · model-written summary
Hot-water blanching at 90 °C for about 2 min was the fastest treatment for enzymatically stable potato slices.
- Taxon
- potatoSolanum tuberosumt0
- Treatment
- hot‐water blanching at 90 °C for approx. 2 mine0
- Outcome
- enzymatic‐stable potato slicese0
- Direction
- fasteste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“potato”
e0“hot‐water blanching at 90 °C for approx. 2 min as the fastest treatment to obtain enzymatic‐stable potato slices”
Claim · model-written summary
Steam blanching required more transition-state energy than hot-water treatment.
- Taxon
- potatoSolanum tuberosumt0
- Treatment
- steam blanchinge0
- Outcome
- energye0
- Direction
- moree0
- Value
- 53.93 ± 1.24 kJ mol −1e0
- Qualifier
- 41.41 ± 4.51 kJ mol −1e0
- Comparator
- hot‐water treatmente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“potato”
e0“steam blanching required more energy (53.93 ± 1.24 kJ mol −1 ) than hot‐water treatment (41.41 ± 4.51 kJ mol −1 ) to reach the transition state”
The same questions in other papers
processing · physiology: enzyme activity · Solanum tuberosum (potato)Results agree
2 papers in the same direction as this paper
- positive
- positive
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.