Abstract
Purpose The purpose of this paper is to evaluate the use of sodium metabisulfite (SMB) and ascorbic acid (AA) either alone or in combination as anti-browning agents in industrially processed potatoes. Design/methodology/approach The experiment was carried out in the production line of an agricultural industry located in the state of Paraná, Brazil, testing the following chemical treatments in the immersion process of the potatoes: T1 (control, without additives), T2 (0.5 percent AA), T3 (0.5 percent SMB), T4 (0.5 percent SMB + 0.5 percent AA) and T5 (0.25 percent SMB + 0.25 percent AA). The statistical significance of the difference between chemical treatments (T1, T2, T3, T4 and T5) and storage periods (1, 5, 10 and 15 days) was evaluated by one-way analysis of variance (ANOVA). Additionally, multifactorial ANOVA was carried out in a 2 2 factorial experimental design with 3 central points to estimate the influence of independent variables on the results. The analyses performed on the samples of the different treatments were total soluble solids content, pH, total titratable acidity, instrumental color and browning index. Findings The tested antioxidants did not affect the content of total soluble solids and total titratable acidity but significantly influenced the pH, color and browning index. The treatment T3, containing only SMB (0.5 percent m/v), and the treatment T5, a combination of SMB (0.25 percent m/v) and AA (0.25 percent m/v), were the most effective in the controlling the browning reaction. In these treatments, the formation of brown color in potatoes after cooked was significantly reduced ( p <0.05) using relatively lower concentration of antioxidants. Originality/value The novelty of the research is focused on reducing the use of chemical agents to control the browning of the processed potatoes (peeled, steamed, sterilized and vacuum packed) ready for consumption and widely marketed. During processing of this commercial potato, the tissue damage caused by mechanical processes, as well as the heat treatment employed during cooking, induces the development of enzymatic and non-enzymatic browning reactions. Thus, it is necessary to investigate the influence of industrially employed chemical agents in order to maintain the quality of this product, with stable color and the lowest possible concentration of additives. The reduction of chemical additives offers viable solutions to many of the problems the Sustainable Development Goals are meant to tackle, as they ensure healthy lives, availability and sustainable management of water and promote inclusive and sustainable industrialization.
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Claims 5
Claim · model-written summary
The tested antioxidants did not change total soluble solids or total titratable acidity of processed potatoes.
- Taxon
- potatoes
Solanum tuberosume0 - Treatment
- tested antioxidantse1
- Outcome
- total soluble solids and total titratable aciditye1
- Direction
- no_changeinferrede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“anti-browning agents in industrially processed potatoes”
e1“The tested antioxidants did not affect the content of total soluble solids and total titratable acidity”
Claim · model-written summary
The antioxidants significantly influenced pH, colour and browning index of processed potatoes.
- Taxon
- potatoesSolanum tuberosume0
- Treatment
- tested antioxidantse1
- Outcome
- pH, color and browning indexe2
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“anti-browning agents in industrially processed potatoes”
e1“The tested antioxidants did not affect the content of total soluble solids and total titratable acidity”
e2“but significantly influenced the pH, color and browning index”
Claim · model-written summary
SMB at 0.5 percent m/v alone was among the most effective treatments for controlling browning reaction in processed potatoes.
- Taxon
- potatoesSolanum tuberosume0
- Treatment
- SMB (0.5 percent m/v)e3
- Outcome
- controlling the browning reactione3
- Direction
- most effectivee3
- Comparator
- T1 (control, without additives)e4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“anti-browning agents in industrially processed potatoes”
e3“The treatment T3, containing only SMB (0.5 percent m/v), and the treatment T5, a combination of SMB (0.25 percent m/v) and AA (0.25 percent m/v), were the most effective in the controlling the browning reaction”
e4“T1 (control, without additives)”
Claim · model-written summary
The combination of SMB and AA at 0.25 percent m/v each was among the most effective treatments for controlling browning reaction in processed potatoes.
- Taxon
- potatoesSolanum tuberosume0
- Treatment
- SMB (0.25 percent m/v) and AA (0.25 percent m/v)e3
- Outcome
- controlling the browning reactione3
- Direction
- most effectivee3
- Comparator
- T1 (control, without additives)e4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“anti-browning agents in industrially processed potatoes”
e3“The treatment T3, containing only SMB (0.5 percent m/v), and the treatment T5, a combination of SMB (0.25 percent m/v) and AA (0.25 percent m/v), were the most effective in the controlling the browning reaction”
e4“T1 (control, without additives)”
Claim · model-written summary
Browning after cooking of processed potatoes was significantly reduced with relatively lower antioxidant concentrations.
- Taxon
- potatoesSolanum tuberosume0
- Treatment
- antioxidantse5
- Outcome
- formation of brown color in potatoes after cookede5
- Direction
- reducede5
- Qualifier
- relatively lower concentratione5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“anti-browning agents in industrially processed potatoes”
e5“the formation of brown color in potatoes after cooked was significantly reduced ( p <0.05) using relatively lower concentration of antioxidants”
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1 paper more in this group
See all 5 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.