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 influence of UV-C irradiation on the content of phenolics [chlorogenic acid (CA)] and individual sugars during storage of FCP as well as after cooking. Acrylamide was also monitored in FCP after frying. Potato slices pre-treated with sodium ascorbate solution and vacuum-packaged were UV-C irradiated for 0, 3, 5, and 10 min in order to obtain irradiation doses of 0, 1.62, 2.70, and 5.40 kJ m-2, respectively, stored for 23 days (+6 °C), and subsequently boiled and fried. As the applied dose and storage duration increased, the CA content in raw FCP decreased (it retained for 75.53-88.34%), while the content of sugars as well as acrylamide in...
Effect of UV-C irradiation, storage and subsequent cooking on chemical constituents of fresh-cut potatoes.
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia. E-mail email@example.com
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Pelaic, Z., Cosic, Z., Pedisic, S., Repajic, M., Zoric, Z., Levaj, B.; Effect of UV-C irradiation, storage and subsequent cooking on chemical constituents of fresh-cut potatoes.. IFIS Food and Health Sciences Database 2022; doi:
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