Cargando…

Effect of UV-C Irradiation, Storage and Subsequent Cooking on Chemical Constituents of Fresh-Cut Potatoes

UV-C irradiation successfully reduces the growth of microorganisms, but it can also affect the content of phenolics and sugars of fresh-cut potatoes (FCP). This could consequently alter antioxidant capacity of FCP or its potential for acrylamide formation. Therefore, this paper investigates the infl...

Descripción completa

Detalles Bibliográficos
Autores principales:	Pelaić, Zdenka, Čošić, Zrinka, Pedisić, Sandra, Repajić, Maja, Zorić, Zoran, Levaj, Branka
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391324/ https://www.ncbi.nlm.nih.gov/pubmed/34441478 http://dx.doi.org/10.3390/foods10081698

Ejemplares similares

Effect of UV-C Irradiation on the Shelf Life of Fresh-Cut Potato and Its Sensory Properties after Cooking
por: Pelaić, Zdenka, et al.
Publicado: (2022)

Physical, Chemical and Sensory Characterization of Deep-Fried Fresh-Cut Potatoes Coated with Hydrocolloid/Herbal Extracts
por: Kurek, Mia, et al.
Publicado: (2022)

The Mastic Tree (Pistacia lentiscus L.) Leaves as Source of BACs: Effect of Growing Location, Phenological Stage and Extraction Solvent on Phenolic Content
por: Dragović, Sanja, et al.
Publicado: (2020)

Retention of Bioactive Compounds During Domestic Processing of Croatian Domestic Garlic (Allium sativum L.)
por: Pedisić, Sandra, et al.
Publicado: (2018)

Optimization of the Spray-Drying Encapsulation of Sea Buckthorn Berry Oil
por: Čulina, Patricija, et al.
Publicado: (2023)

Composition and Antioxidant Properties of Pigments of Mediterranean Herbs and Spices as Affected by Different Extraction Methods
por: Cvitković, Daniela, et al.
Publicado: (2021)

Bioactive Compounds in Wild Nettle (Urtica dioica L.) Leaves and Stalks: Polyphenols and Pigments upon Seasonal and Habitat Variations
por: Repajić, Maja, et al.
Publicado: (2021)

Non-Volatile and Volatile Bioactives of Salvia officinalis L., Thymus serpyllum L. and Laurus nobilis L. Extracts with Potential Use in the Development of Functional Beverages
por: Maleš, Ivanka, et al.
Publicado: (2022)

Phenolic Profile, Antioxidant Capacity and Antimicrobial Activity of Nettle Leaves Extracts Obtained by Advanced Extraction Techniques
por: Elez Garofulić, Ivona, et al.
Publicado: (2021)

The Effect of Sodium Nitroprusside Treatment on Storage Ability of Fresh-Cut Potato
por: Dai, Yukexin, et al.
Publicado: (2023)

Cactus polysaccharides enhance preservative effects of ultrasound treatment on fresh-cut potatoes()
por: Cheng, Dewei, et al.
Publicado: (2022)

A Genome-Wide View of the Transcriptome Dynamics of Fresh-Cut Potato Tubers
por: Wang, Li, et al.
Publicado: (2023)

Effect of Cutting Styles on Quality and Antioxidant Activity of Stored Fresh-Cut Sweet Potato (Ipomoea batatas L.) Cultivars
por: Dovene, Atigan Komlan, et al.
Publicado: (2019)

Bioprospecting of Microalgae Isolated from the Adriatic Sea: Characterization of Biomass, Pigment, Lipid and Fatty Acid Composition, and Antioxidant and Antimicrobial Activity
por: Grubišić, Marina, et al.
Publicado: (2022)

The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage
por: Wu, Jie, et al.
Publicado: (2017)

A study of starch content detection and the visualization of fresh-cut potato based on hyperspectral imaging
por: Wang, Fuxiang, et al.
Publicado: (2021)

Processing of Fresh-Cut Potato Using Plasma-Activated Water Prepared by Decreasing Discharge Frequency
por: Aihaiti, Aihemaitijiang, et al.
Publicado: (2023)

Cook Fresh. Feasibility and Acceptability of Teaching Cooking Skills to Adolescents with Obesity
por: Fullmer, Michell, et al.
Publicado: (2017)

Sage, Rosemary, and Bay Laurel Hydrodistillation By-Products as a Source of Bioactive Compounds
por: Miljanović, Anđela, et al.
Publicado: (2023)

Effects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber
por: Zambrano-Zaragoza, María L., et al.
Publicado: (2021)

Ultrasound treatment inhibits browning and improves antioxidant capacity of fresh-cut sweet potato during cold storage
por: Pan, Yanfang, et al.
Publicado: (2020)

Effect of Composite Chitosan/Sodium Alginate Gel Coatings on the Quality of Fresh-Cut Purple-Flesh Sweet Potato
por: Chit, Chit-Swe, et al.
Publicado: (2022)

Synthesis, Antioxidant, and Antifungal Activities of β-Ionone Thiazolylhydrazone Derivatives and Their Application in Anti-Browning of Freshly Cut Potato
por: Huang, Cong, et al.
Publicado: (2023)

Untargeted Metabolomics Using UHPLC-HRMS Reveals Metabolic Changes of Fresh-Cut Potato during Browning Process
por: Li, Baohong, et al.
Publicado: (2023)

Phenolic, Headspace and Sensory Profile, and Antioxidant Capacity of Fruit Juice Enriched with Salvia officinalis L. and Thymus serpyllum L. Extract: A Potential for a Novel Herbal-Based Functional Beverages
por: Maleš, Ivanka, et al.
Publicado: (2023)

Effect of Cooking Methods on Bioactivity of Polyphenols in Purple Potatoes
por: Sun, Qi, et al.
Publicado: (2021)

Systematic Study of the Content of Phytochemicals in Fresh and Fresh-Cut Vegetables
por: Alarcón-Flores, María Isabel, et al.
Publicado: (2015)

Rapid Screen of the Color and Water Content of Fresh-Cut Potato Tuber Slices Using Hyperspectral Imaging Coupled with Multivariate Analysis
por: Xiao, Qinlin, et al.
Publicado: (2020)

Improved Shelf-Life and Consumer Acceptance of Fresh-Cut and Fried Potato Strips by an Edible Coating of Garden Cress Seed Mucilage
por: Ali, Marwa R., et al.
Publicado: (2021)

Pressurized Liquid Extraction as a Novel Technique for the Isolation of Laurus nobilis L. Leaf Polyphenols
por: Dobroslavić, Erika, et al.
Publicado: (2022)

Physicochemical Properties, Antioxidant Capacity, and Bioavailability of Laurus nobilis L. Leaf Polyphenolic Extracts Microencapsulated by Spray Drying
por: Dobroslavić, Erika, et al.
Publicado: (2023)

The nitrate content of fresh and cooked vegetables and their health-related risks
por: Salehzadeh, Hamzeh, et al.
Publicado: (2020)

Potato tuber pectin structure is influenced by pectin methyl esterase activity and impacts on cooked potato texture
por: Ross, Heather A., et al.
Publicado: (2011)

Combination of calcium lactate impregnation with UV-C irradiation maintains quality and improves antioxidant capacity of fresh-cut kiwifruit slices
por: Hu, Xiaomin, et al.
Publicado: (2022)

Differential and Cultivar-Dependent Antioxidant Response of Whole and Fresh-Cut Carrots of Different Root Colors to Postharvest UV-C Radiation
por: Valerga, Lucia, et al.
Publicado: (2023)

Effect of substituting fresh‐cut perennial ryegrass with fresh‐cut white clover on bovine milk fatty acid profile
por: Stergiadis, Sokratis, et al.
Publicado: (2018)

Prehistoric cooking versus accurate palaeotemperature records in shell midden constituents
por: Müller, Peter, et al.
Publicado: (2017)

Transcriptome Profiling of the Potato Exposed to French Marigold Essential Oil with a Special Emphasis on Leaf Starch Metabolism and Defense against Colorado Potato Beetle
por: Stupar, Sofija, et al.
Publicado: (2021)

Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes †
por: Ciccone, Melissa, et al.
Publicado: (2020)

Microwave Assisted Extraction and Pressurized Liquid Extraction of Sulfated Polysaccharides from Fucus virsoides and Cystoseira barbata
por: Dobrinčić, Ana, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_td0d335gkksbnkilofso964205