Abstract
Abstract BACKGROUND Potato is an important non‐cereal crop. It provides carbohydrates, a major source of energy in the human diet. Blanching during the processing of fresh fruits and vegetables is essential for their preservation. High‐humidity hot‐air impingement blanching (HHAIB) is a promising emerging technology for pretreating different food materials. This research aimed to identify the optimum HHAIB conditions for the inhibition of potato‐browning enzymes, maintaining their nutritional and physical quality, and to compare this with conventional hot‐water blanching (HWB). RESULTS Polyphenol oxidase (PPO) inactivation, total phenol content (TPC), 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity, color, textural attributes, thermal properties, microstructure, and particles crystallinity were evaluated. The relative humidity (RH), temperature, and duration of HHAIB required for PPO inactivation (2.59%) were 50%, 105 °C, and 4 min, respectively, which resulted in a complete gelatigination of potato starches, based on the thermal properties and the microstrcture of the blanched potatoes. These conditions led to improvements in TPC to 312.54 μg GAE.g −1 FP, DPPH scavenging to 1.99 μmol TE.g −1 FP, as well as enhancements in color and crystallinity. When HHAIB was conducted at lower temperatures (85 and 95 °C) there were negative effects on the blanched potatoes' color and crystallinity, along with a non‐safe level of PPO activity. CONCLUSION High‐humidity hot‐air impingement blanching was superior to HWB, inhibiting PPO, maintaining nutrients, and preserving physical properties, especially under the optimum conditions revealed by the principal component analysis. It provides an excellent technique for blanching and pretreating potatoes, preserving them, and maintaining their quality. © 2023 Society of Chemical Industry.
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Claims 8
Claim · model-written summary
At 50% humidity, 105 °C and 4 min, HHAIB left 2.59% PPO activity.
- Taxon
- potato
Solanum tuberosumt0 - Treatment
- HHAIBe0
- Outcome
- PPO inactivatione0
- Value
- 2.59%e0
- Qualifier
- 50%, 105 °C, and 4 mine0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The relative humidity (RH), temperature, and duration of HHAIB required for PPO inactivation (2.59%) were 50%, 105 °C, and 4 min, respectively”
t0“potato”
Claim · model-written summary
Those blanching conditions completely gelatinized potato starch.
- Taxon
- potatoSolanum tuberosumt0
- Treatment
- HHAIBe1
- Outcome
- complete gelatigination of potato starchese0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“complete gelatigination of potato starches”
e1“The relative humidity (RH), temperature, and duration of HHAIB required for PPO inactivation (2.59%) were 50%, 105 °C, and 4 min, respectively”
t0“potato”
Claim · model-written summary
Optimum HHAIB improved total phenol content to 312.54 μg GAE.g −1 FP.
- Taxon
- potatoSolanum tuberosumt0
- Treatment
- These conditionse0
- Outcome
- TPCe0
- Direction
- improvementse0
- Value
- 312.54 μg GAE.g −1 FPe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“These conditions led to improvements in TPC to 312.54 μg GAE.g −1 FP”
t0“potato”
Claim · model-written summary
Optimum HHAIB improved DPPH scavenging to 1.99 μmol TE.g −1 FP.
- Taxon
- potatoSolanum tuberosumt0
- Treatment
- These conditionse1
- Outcome
- DPPH scavenginge0
- Direction
- improvementse1
- Value
- 1.99 μmol TE.g −1 FPe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“DPPH scavenging to 1.99 μmol TE.g −1 FP”
e1“These conditions led to improvements in TPC to 312.54 μg GAE.g −1 FP, DPPH scavenging to 1.99 μmol TE.g −1 FP”
t0“potato”
Claim · model-written summary
Optimum HHAIB enhanced color and crystallinity.
- Taxon
- potatoSolanum tuberosumt0
- Treatment
- These conditionse1
- Outcome
- color and crystallinitye0
- Direction
- enhancementse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“as well as enhancements in color and crystallinity”
e1“These conditions led to improvements in TPC to 312.54 μg GAE.g −1 FP, DPPH scavenging to 1.99 μmol TE.g −1 FP, as well as enhancements in color and crystallinity”
t0“potato”
Claim · model-written summary
HHAIB at 85 and 95 °C harmed color and crystallinity.
- Taxon
- potatoesSolanum tuberosume0
- Treatment
- HHAIBe0
- Outcome
- color and crystallinitye0
- Direction
- negative effectse0
- Qualifier
- 85 and 95 °Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“When HHAIB was conducted at lower temperatures (85 and 95 °C) there were negative effects on the blanched potatoes' color and crystallinity”
Claim · model-written summary
HHAIB at 85 and 95 °C left an unsafe level of PPO activity.
- Taxon
- potatoesSolanum tuberosume0
- Treatment
- HHAIBe0
- Outcome
- non‐safe level of PPO activitye0
- Qualifier
- 85 and 95 °Ce0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“When HHAIB was conducted at lower temperatures (85 and 95 °C) there were negative effects on the blanched potatoes' color and crystallinity, along with a non‐safe level of PPO activity”
Claim · model-written summary
HHAIB surpassed hot-water blanching in PPO inhibition, nutrient retention and physical preservation.
- Taxon
- potatoSolanum tuberosumt0
- Treatment
- High‐humidity hot‐air impingement blanchinge0
- Outcome
- inhibiting PPO, maintaining nutrients, and preserving physical propertiese0
- Direction
- superiore0
- Comparator
- HWBe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“High‐humidity hot‐air impingement blanching was superior to HWB, inhibiting PPO, maintaining nutrients, and preserving physical properties”
t0“potato”
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