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...

You do not currently have access to this content.