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The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties
INTRODUCTION: Colored potatoes comprise many bioactive compounds that potentially support human health. Polyphenols present in them have associated therapeutic benefits like antimutagenic and anticarcinogenic properties. METHOD: The current study aimed to explore the effects of different blanching m...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Frontiers Media S.A.
2023
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10196190/ https://www.ncbi.nlm.nih.gov/pubmed/37215207 http://dx.doi.org/10.3389/fnut.2023.1178797 |
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author | Saini, Rajni Kaur, Sukhpreet Aggarwal, Poonam Dhiman, Atul |
author_facet | Saini, Rajni Kaur, Sukhpreet Aggarwal, Poonam Dhiman, Atul |
author_sort | Saini, Rajni |
collection | PubMed |
description | INTRODUCTION: Colored potatoes comprise many bioactive compounds that potentially support human health. Polyphenols present in them have associated therapeutic benefits like antimutagenic and anticarcinogenic properties. METHOD: The current study aimed to explore the effects of different blanching methods (steam blanching, hot water blanching, and microwave-assisted blanching) on the phytochemical and structural aspects of PP-1901 and Lady Rosetta (LR) potato varieties. Changes in the antioxidant activity, color, total ascorbic acid, phenolic, and flavonoid content were based on the variations in parameters including temperature (blanching using hot water and steam) and capacity 100– 900 W (blanching using microwave). RESULTS: For both PP-1901 and LR varieties, all the blanching methods led to a significant reduction in residual peroxidase activity, as well as affecting their color. The preservation of bioactive substances exhibited a microwave steam>hot water blanching trend. Blanching significantly increased the antioxidant activity of all the samples. Additionally, Fourier-transform infrared spectroscopy revealed that phytocompounds were retained to their maximum in microwave-blanched samples, especially at 300 W. The type of blanching method significantly affected the thermal properties of potatoes by disrupting the ordered structure of the matrix. DISCUSSION: Microwaves at 300 W can be used as a novel and suitable alternative technique for blanching potatoes, which successfully retained the original quality of it in comparison to steam and hot water blanching. |
format | Online Article Text |
id | pubmed-10196190 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-101961902023-05-20 The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties Saini, Rajni Kaur, Sukhpreet Aggarwal, Poonam Dhiman, Atul Front Nutr Nutrition INTRODUCTION: Colored potatoes comprise many bioactive compounds that potentially support human health. Polyphenols present in them have associated therapeutic benefits like antimutagenic and anticarcinogenic properties. METHOD: The current study aimed to explore the effects of different blanching methods (steam blanching, hot water blanching, and microwave-assisted blanching) on the phytochemical and structural aspects of PP-1901 and Lady Rosetta (LR) potato varieties. Changes in the antioxidant activity, color, total ascorbic acid, phenolic, and flavonoid content were based on the variations in parameters including temperature (blanching using hot water and steam) and capacity 100– 900 W (blanching using microwave). RESULTS: For both PP-1901 and LR varieties, all the blanching methods led to a significant reduction in residual peroxidase activity, as well as affecting their color. The preservation of bioactive substances exhibited a microwave steam>hot water blanching trend. Blanching significantly increased the antioxidant activity of all the samples. Additionally, Fourier-transform infrared spectroscopy revealed that phytocompounds were retained to their maximum in microwave-blanched samples, especially at 300 W. The type of blanching method significantly affected the thermal properties of potatoes by disrupting the ordered structure of the matrix. DISCUSSION: Microwaves at 300 W can be used as a novel and suitable alternative technique for blanching potatoes, which successfully retained the original quality of it in comparison to steam and hot water blanching. Frontiers Media S.A. 2023-05-05 /pmc/articles/PMC10196190/ /pubmed/37215207 http://dx.doi.org/10.3389/fnut.2023.1178797 Text en Copyright © 2023 Saini, Kaur, Aggarwal and Dhiman. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Nutrition Saini, Rajni Kaur, Sukhpreet Aggarwal, Poonam Dhiman, Atul The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties |
title | The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties |
title_full | The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties |
title_fullStr | The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties |
title_full_unstemmed | The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties |
title_short | The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties |
title_sort | influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties |
topic | Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10196190/ https://www.ncbi.nlm.nih.gov/pubmed/37215207 http://dx.doi.org/10.3389/fnut.2023.1178797 |
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