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Skin Color Retention in Red Potatoes during Long-Term Storage with Edible Coatings
In this study, we aimed to investigate the effect of edible coatings and cold storage conditions on the skin color of red potatoes (Ciklamen and Modoc) stored for six months at 4 ± 2 °C and 90 ± 5% relative humidity (RH). The four different formulations used were sodium alginate (F1), sodium alginat...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307985/ https://www.ncbi.nlm.nih.gov/pubmed/34359400 http://dx.doi.org/10.3390/foods10071531 |
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author | Emragi, Esam Jayanty, Sastry S. |
author_facet | Emragi, Esam Jayanty, Sastry S. |
author_sort | Emragi, Esam |
collection | PubMed |
description | In this study, we aimed to investigate the effect of edible coatings and cold storage conditions on the skin color of red potatoes (Ciklamen and Modoc) stored for six months at 4 ± 2 °C and 90 ± 5% relative humidity (RH). The four different formulations used were sodium alginate (F1), sodium alginate and potato starch (F2), zein and chitosan (F3), and chitosan, sodium alginate and potato starch (F4), in addition to the control treatment with distilled water. The treated samples were assessed periodically during six months of storage for changes in color, levels of reducing sugars, total phenolics and sensory qualities. The results indicated that the treatment with edible coatings significantly enhanced the chroma value of skin color, especially F1 and F2 formulations. However, these coatings instilled a limited effect on the level of reducing sugars. Moreover, F1 and F4 formulations exerted a significant effect (p < 0.05) on anthocyanin content examined after three months of storage. Alginate-based edible coatings significantly improved sensory evaluation, especially in terms of the color, gloss, and general acceptability of red skin potatoes. |
format | Online Article Text |
id | pubmed-8307985 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-83079852021-07-25 Skin Color Retention in Red Potatoes during Long-Term Storage with Edible Coatings Emragi, Esam Jayanty, Sastry S. Foods Article In this study, we aimed to investigate the effect of edible coatings and cold storage conditions on the skin color of red potatoes (Ciklamen and Modoc) stored for six months at 4 ± 2 °C and 90 ± 5% relative humidity (RH). The four different formulations used were sodium alginate (F1), sodium alginate and potato starch (F2), zein and chitosan (F3), and chitosan, sodium alginate and potato starch (F4), in addition to the control treatment with distilled water. The treated samples were assessed periodically during six months of storage for changes in color, levels of reducing sugars, total phenolics and sensory qualities. The results indicated that the treatment with edible coatings significantly enhanced the chroma value of skin color, especially F1 and F2 formulations. However, these coatings instilled a limited effect on the level of reducing sugars. Moreover, F1 and F4 formulations exerted a significant effect (p < 0.05) on anthocyanin content examined after three months of storage. Alginate-based edible coatings significantly improved sensory evaluation, especially in terms of the color, gloss, and general acceptability of red skin potatoes. MDPI 2021-07-02 /pmc/articles/PMC8307985/ /pubmed/34359400 http://dx.doi.org/10.3390/foods10071531 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Emragi, Esam Jayanty, Sastry S. Skin Color Retention in Red Potatoes during Long-Term Storage with Edible Coatings |
title | Skin Color Retention in Red Potatoes during Long-Term Storage with Edible Coatings |
title_full | Skin Color Retention in Red Potatoes during Long-Term Storage with Edible Coatings |
title_fullStr | Skin Color Retention in Red Potatoes during Long-Term Storage with Edible Coatings |
title_full_unstemmed | Skin Color Retention in Red Potatoes during Long-Term Storage with Edible Coatings |
title_short | Skin Color Retention in Red Potatoes during Long-Term Storage with Edible Coatings |
title_sort | skin color retention in red potatoes during long-term storage with edible coatings |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307985/ https://www.ncbi.nlm.nih.gov/pubmed/34359400 http://dx.doi.org/10.3390/foods10071531 |
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