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Advances of Potato Food Processing
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Advances of Potato Food Processing

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (15 December 2021) | Viewed by 21073

Special Issue Editor

Prof. Dr. Agnieszka Kita

E-Mail Website
Guest Editor
Department of Food Storage and Technology, Faculty of the Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego St. 37, 51-630 Wrocław, Poland
Interests: potato food processing, the quality of raw material; frying technology – quality of frying fats, changes of fats during frying and storage and their influence on quality of fried products

Special Issue Information

Dear Colleagues,

Processed potatoes are an important nutritional component of our diet. Almost 400 million tonnes are produced annually, and less than half of the crop is used fresh. Potatoes are processed into a variety of foodstuffs as products including French fries and potato chips, dehydrated potato flakes, food ingredients, potato starch and as a starch source for vodka or alcohol production. At present, potato products should be not only a source of energy, but bioactive substances as well. New varieties (e.g., coloured flesh) and technological processes (different pretreatments, combined drying, frying etc.) are used in the development of healthy and attractive potato products. Potatoes are also a source of healthy compounds like proteins, fibres and others which can be used in food production.

Recent developments are also focusing on safety aspects of potato processing such as decreasing acrylamide content and eliminating native antinutrient compounds. There is also a great deal of effort being made to decrease fat content use novel frying media. New and sophisticated methods of potato and potato product quality determination are still at the centre of interest of research laboratories as well as industry. We expect that many interesting works will be created in this field, the results of which will be disseminated and published in this Special Issue.

Prof. Dr. Agnieszka Kita
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • innovative and healthy potato-based foods
  • novel processing
  • bioactive substances
  • antioxidants
  • potato protein
  • acrylamide
  • frying and frying oils
  • sensory quality
  • analytical methods

Published Papers (6 papers)

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Research

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13 pages, 1612 KiB  
Article
The Effect of Thermal Treatment on Selected Properties and Content of Biologically Active Compounds in Potato Crisps
by Agnieszka Kita, Martyna Kołodziejczyk, Anna Michalska-Ciechanowska, Jessica Brzezowska, Katarzyna Wicha-Komsta and Waldemar Turski
Appl. Sci. 2022, 12(2), 555; https://doi.org/10.3390/app12020555 - 6 Jan 2022
Cited by 5 | Viewed by 1728
Abstract
The aim of this study was to determine the effect of blanching and frying on selected properties of potato crisps of yellow- and purple-fleshed cultivars. The material used was yellow flesh cv. Ismena and purple flesh cv. Provita. Potato slices were blanched (1–5 [...] Read more.
The aim of this study was to determine the effect of blanching and frying on selected properties of potato crisps of yellow- and purple-fleshed cultivars. The material used was yellow flesh cv. Ismena and purple flesh cv. Provita. Potato slices were blanched (1–5 min at 80–90 °C) and then fried (155–175 °C). The control sample was comprised of crisps that were not blanched. The fat content and color parameters were determined in crisps, while in defatted samples, the following were determined: the content of total polyphenols; antioxidant capacity, measured by the ability to scavenge the ABTS•+ radical cations (TEAC ABTS) and by the FRAP method; and the level of fluorescent intermediary compounds (FICs) and browning index (BI), as indicators of the progress of the Maillard reaction. The content of kynurenic acid (KYNA) was examined in the raw material, in slices, in the water after blanching and in the crisps. Blanching affected the fat absorption, with time being more critical than temperature. The color of crisps from yellow flesh potatoes after blanching lightened, while the color in the purple samples darkened. The content of total polyphenols was higher in purple crisps. Increasing the temperature and shortening the time of blanching increased the polyphenol content and the antioxidant capacity. Blanching decreased the level of FICs, while frying increased FICs. Higher BI values characterized the crisps from cv. Provita. Blanching reduced BI values by 50%, while frying at highest temperature increased these values. The content of KYNA in purple potatoes was almost three times higher than in yellow ones. Blanching and frying decreased the KYNA content in potatoes and fried crisps. Full article
(This article belongs to the Special Issue Advances of Potato Food Processing)
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13 pages, 1581 KiB  
Article
Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production
by Tomasz Zięba, Dominika Solińska, Artur Gryszkin, Małgorzata Kapelko-Żeberska, Bartosz Raszewski, Đurđica Ačkar, Jurislav Babić, Borislav Miličević and Antun Jozinović
Appl. Sci. 2021, 11(19), 9169; https://doi.org/10.3390/app11199169 - 2 Oct 2021
Viewed by 1466
Abstract
Potato starch was extruded and roasted with apple distillery wastewater to produce starch esters substituted with malic acid residues. The starch esterification degree was higher at the higher roasting temperatures. Starch modification contributed to its darker color, its increased resistance to the action [...] Read more.
Potato starch was extruded and roasted with apple distillery wastewater to produce starch esters substituted with malic acid residues. The starch esterification degree was higher at the higher roasting temperatures. Starch modification contributed to its darker color, its increased resistance to the action of amylolytic enzymes, and its decreased solubility and heat of phase transition. The changes in the other starch properties examined depended on the extrusion and roasting temperatures. The process, which was conducted without a chemical agent—in this case, the process of starch extrusion and roasting with apple distillery wastewater—should be deemed a novel method for resistant starch production. Full article
(This article belongs to the Special Issue Advances of Potato Food Processing)
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12 pages, 1015 KiB  
Article
Effect of Steaming on Vitamin Retention in Tubers from Eight Cultivars of Potato (Solanum tuberosum L.)
by Ji’an Liu, Ying Ren, Guiping Wang, Hui Sun, Yongyong Zhu, Lei Wang, Chunyi Zhang, Lan Zhang and Ling Jiang
Appl. Sci. 2021, 11(8), 3669; https://doi.org/10.3390/app11083669 - 19 Apr 2021
Viewed by 1828
Abstract
As the fourth largest staple crop in China, potatoes are a significant source of food and revenue, and provide diverse vitamins to human. However, the variation of vitamin retention in tubers after cooking were seldom evaluated. In this study, we evaluated the effects [...] Read more.
As the fourth largest staple crop in China, potatoes are a significant source of food and revenue, and provide diverse vitamins to human. However, the variation of vitamin retention in tubers after cooking were seldom evaluated. In this study, we evaluated the effects of steaming on water-soluble vitamins (vitamin B9 and vitamin C) and liposoluble vitamin (vitamin E) in tubers from eight potato cultivars grown in northern China. We found that these cultivars contained wide ranges of vitamin B9 (8.60–19.93 μg/100 g FW), vitamin C (46.67–155.44 mg/100 g FW), and vitamin E (15.34–33.82 mg/kg FW), with the highest vitamins B9, C, and E content in cultivars V7, XinDaPing, and QingShu 9, respectively. After steaming, vitamin contents decreased in most cultivars; levels of these three vitamins in tubers of cultivars ‘Tianshu11’ and ‘XinDaPing’ were higher than others, indicating that these two cultivars could be better sources among the detected ones for multiple vitamins after steaming. Full article
(This article belongs to the Special Issue Advances of Potato Food Processing)
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11 pages, 1462 KiB  
Article
The Influence of the Production Process on the Anthocyanin Content and Composition in Dried Potato Cubes, Chips, and French Fries Made from Red-Fleshed Potatoes
by Elżbieta Rytel, Agnieszka Tajner-Czopek, Agnieszka Kita, Agnieszka Tkaczyńska, Alicja Z. Kucharska and Anna Sokół-Łętowska
Appl. Sci. 2021, 11(3), 1104; https://doi.org/10.3390/app11031104 - 25 Jan 2021
Cited by 10 | Viewed by 2270
Abstract
The stability of acylated anthocyanins is still a new and unexplored subject of study. The changes in the contents of individual anthocyanins in colored-flesh potato tubers during processing have rarely been addressed in the literature. The aim of the present study was to [...] Read more.
The stability of acylated anthocyanins is still a new and unexplored subject of study. The changes in the contents of individual anthocyanins in colored-flesh potato tubers during processing have rarely been addressed in the literature. The aim of the present study was to determine how anthocyanin degradation and profiles are influenced in potatoes of the red-fleshed Herbie 26 variety by different methods of processing. Potato samples were divided into four categories to be analyzed, namely, raw material, potato cubes, French fries, and chips. The dried cubes, French fries, chips, semi-finished products, and finished products, obtained through laboratory processing, were examined for anthocyanin content and composition. The production process of cubes, chips, and French fries led to losses of the examined anthocyanins; however, these losses differed depending on the technological stage. The greatest losses of these compounds were determined after the final production processes, i.e., pre-frying, frying, and drying. Chip production led to the lowest losses of anthocyanins. Omitting the blanching stage in chip production allowed the retention of more anthocyanins. Pelargonidin-3-feruloylrutinoside-5-glucoside, having the highest percentage in the raw material (approximately 50%), followed by pelargonidin-3-caffeoylrutinoside-5-glucoside, proved to be the most thermally stable. Full article
(This article belongs to the Special Issue Advances of Potato Food Processing)
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Review

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15 pages, 547 KiB  
Review
Characteristics of French Fries and Potato Chips in Aspect of Acrylamide Content—Methods of Reducing the Toxic Compound Content in Ready Potato Snacks
by Agnieszka Tajner-Czopek, Agnieszka Kita and Elżbieta Rytel
Appl. Sci. 2021, 11(9), 3943; https://doi.org/10.3390/app11093943 - 27 Apr 2021
Cited by 13 | Viewed by 6874
Abstract
The reduction of toxic acrylamide content in potato snacks, i.e., French fries and potato chips, is necessary due to the adverse effects of this compound on the human body. Therefore, in the presented review paper, a detailed characterization of French fries and chips [...] Read more.
The reduction of toxic acrylamide content in potato snacks, i.e., French fries and potato chips, is necessary due to the adverse effects of this compound on the human body. Therefore, in the presented review paper, a detailed characterization of French fries and chips in terms of AA content and their organoleptic quality is included. Detailed information was also collected on the raw material and technological factors that affect the formation of acrylamide content, including methods and techniques affecting the reduction of the amount of this compound in potato snacks. The obligation to control the level of acrylamide in various food products (including fried potato snacks with a higher content of this compound), introduced in 2018, has mobilized manufacturers to seek solutions, while scientists conduct further intensive research on the possibility of reducing the level of AA or even eliminating its presence from products. Therefore, it is necessary to conduct such activities, especially, because potato French fries and potato chips are willingly consumed by younger and younger consumers. Full article
(This article belongs to the Special Issue Advances of Potato Food Processing)
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13 pages, 334 KiB  
Review
Potato Industry By-Products as a Source of Protein with Beneficial Nutritional, Functional, Health-Promoting and Antimicrobial Properties
by Anna Pęksa and Joanna Miedzianka
Appl. Sci. 2021, 11(8), 3497; https://doi.org/10.3390/app11083497 - 14 Apr 2021
Cited by 17 | Viewed by 5830
Abstract
Most potato proteins are fractions of albumin and globulin, soluble in water and in water and salt solutions, respectively; these are patatin glycoproteins, with a pIs in the range of 4.8–5.2. This group of proteins is typical of potato and they are referred [...] Read more.
Most potato proteins are fractions of albumin and globulin, soluble in water and in water and salt solutions, respectively; these are patatin glycoproteins, with a pIs in the range of 4.8–5.2. This group of proteins is typical of potato and they are referred to as patatin or tuberin. Around 30–50% of soluble potato proteins comprise numerous fractions of protease inhibitors with a molecular weight in the range of 7–21 kDa; they are often heat-resistant, showing a wide spectrum of health-promoting effects. The nutritional value of proteins is related to the content of amino acids, their mutual proportions and digestibility. Natural proteins of the patatin fraction are characterized by favorable functional properties, including foam formation and stabilization, fat emulsification or gelling. Native potato proteins may also exhibit beneficial non-food properties, such as antimicrobial or antitumor, as well as antioxidant and antiradical. Depending on the method of isolation and the applied factors, such as pH, ionic strength and temperature, the directions of using potato protein preparations will be different. Full article
(This article belongs to the Special Issue Advances of Potato Food Processing)
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