The Influence of the Production Process on the Anthocyanin Content and Composition in Dried Potato Cubes, Chips, and French Fries Made from Red-Fleshed Potatoes
The stability of acylated anthocyanins is still a new and unexplored subject of study. The changes in the contents of individual anthocyanins in colored-flesh potato tubers during processing have rarely been addressed in the literature. The aim of the present study was to determine how anthocyanin d...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Sprog: | English |
| Udgivet: |
MDPI AG
2021-01-01
|
| Serier: | Applied Sciences |
| Fag: | |
| Online adgang: | https://www.mdpi.com/2076-3417/11/3/1104 |
| _version_ | 1827597949308239872 |
|---|---|
| author | Elżbieta Rytel Agnieszka Tajner-Czopek Agnieszka Kita Agnieszka Tkaczyńska Alicja Z. Kucharska Anna Sokół-Łętowska |
| author_facet | Elżbieta Rytel Agnieszka Tajner-Czopek Agnieszka Kita Agnieszka Tkaczyńska Alicja Z. Kucharska Anna Sokół-Łętowska |
| author_sort | Elżbieta Rytel |
| collection | DOAJ |
| description | The stability of acylated anthocyanins is still a new and unexplored subject of study. The changes in the contents of individual anthocyanins in colored-flesh potato tubers during processing have rarely been addressed in the literature. The aim of the present study was to determine how anthocyanin degradation and profiles are influenced in potatoes of the red-fleshed Herbie 26 variety by different methods of processing. Potato samples were divided into four categories to be analyzed, namely, raw material, potato cubes, French fries, and chips. The dried cubes, French fries, chips, semi-finished products, and finished products, obtained through laboratory processing, were examined for anthocyanin content and composition. The production process of cubes, chips, and French fries led to losses of the examined anthocyanins; however, these losses differed depending on the technological stage. The greatest losses of these compounds were determined after the final production processes, i.e., pre-frying, frying, and drying. Chip production led to the lowest losses of anthocyanins. Omitting the blanching stage in chip production allowed the retention of more anthocyanins. Pelargonidin-3-feruloylrutinoside-5-glucoside, having the highest percentage in the raw material (approximately 50%), followed by pelargonidin-3-caffeoylrutinoside-5-glucoside, proved to be the most thermally stable. |
| first_indexed | 2024-03-09T03:41:37Z |
| format | Article |
| id | doaj.art-95641d981da04ffd8af920f04d472afd |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-09T03:41:37Z |
| publishDate | 2021-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-95641d981da04ffd8af920f04d472afd2023-12-03T14:39:30ZengMDPI AGApplied Sciences2076-34172021-01-01113110410.3390/app11031104The Influence of the Production Process on the Anthocyanin Content and Composition in Dried Potato Cubes, Chips, and French Fries Made from Red-Fleshed PotatoesElżbieta Rytel0Agnieszka Tajner-Czopek1Agnieszka Kita2Agnieszka Tkaczyńska3Alicja Z. Kucharska4Anna Sokół-Łętowska5Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37 Str., 51-630 Wrocław, PolandDepartment of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37 Str., 51-630 Wrocław, PolandDepartment of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37 Str., 51-630 Wrocław, PolandDepartment of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37 Str., 51-630 Wrocław, PolandDepartment of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37/41 Str., 51-630 Wrocław, PolandDepartment of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37/41 Str., 51-630 Wrocław, PolandThe stability of acylated anthocyanins is still a new and unexplored subject of study. The changes in the contents of individual anthocyanins in colored-flesh potato tubers during processing have rarely been addressed in the literature. The aim of the present study was to determine how anthocyanin degradation and profiles are influenced in potatoes of the red-fleshed Herbie 26 variety by different methods of processing. Potato samples were divided into four categories to be analyzed, namely, raw material, potato cubes, French fries, and chips. The dried cubes, French fries, chips, semi-finished products, and finished products, obtained through laboratory processing, were examined for anthocyanin content and composition. The production process of cubes, chips, and French fries led to losses of the examined anthocyanins; however, these losses differed depending on the technological stage. The greatest losses of these compounds were determined after the final production processes, i.e., pre-frying, frying, and drying. Chip production led to the lowest losses of anthocyanins. Omitting the blanching stage in chip production allowed the retention of more anthocyanins. Pelargonidin-3-feruloylrutinoside-5-glucoside, having the highest percentage in the raw material (approximately 50%), followed by pelargonidin-3-caffeoylrutinoside-5-glucoside, proved to be the most thermally stable.https://www.mdpi.com/2076-3417/11/3/1104red-fleshed potatoespotato productsanthocyanin contentstability of acylated anthocyanins |
| spellingShingle | Elżbieta Rytel Agnieszka Tajner-Czopek Agnieszka Kita Agnieszka Tkaczyńska Alicja Z. Kucharska Anna Sokół-Łętowska The Influence of the Production Process on the Anthocyanin Content and Composition in Dried Potato Cubes, Chips, and French Fries Made from Red-Fleshed Potatoes Applied Sciences red-fleshed potatoes potato products anthocyanin content stability of acylated anthocyanins |
| title | The Influence of the Production Process on the Anthocyanin Content and Composition in Dried Potato Cubes, Chips, and French Fries Made from Red-Fleshed Potatoes |
| title_full | The Influence of the Production Process on the Anthocyanin Content and Composition in Dried Potato Cubes, Chips, and French Fries Made from Red-Fleshed Potatoes |
| title_fullStr | The Influence of the Production Process on the Anthocyanin Content and Composition in Dried Potato Cubes, Chips, and French Fries Made from Red-Fleshed Potatoes |
| title_full_unstemmed | The Influence of the Production Process on the Anthocyanin Content and Composition in Dried Potato Cubes, Chips, and French Fries Made from Red-Fleshed Potatoes |
| title_short | The Influence of the Production Process on the Anthocyanin Content and Composition in Dried Potato Cubes, Chips, and French Fries Made from Red-Fleshed Potatoes |
| title_sort | influence of the production process on the anthocyanin content and composition in dried potato cubes chips and french fries made from red fleshed potatoes |
| topic | red-fleshed potatoes potato products anthocyanin content stability of acylated anthocyanins |
| url | https://www.mdpi.com/2076-3417/11/3/1104 |
| work_keys_str_mv | AT elzbietarytel theinfluenceoftheproductionprocessontheanthocyanincontentandcompositionindriedpotatocubeschipsandfrenchfriesmadefromredfleshedpotatoes AT agnieszkatajnerczopek theinfluenceoftheproductionprocessontheanthocyanincontentandcompositionindriedpotatocubeschipsandfrenchfriesmadefromredfleshedpotatoes AT agnieszkakita theinfluenceoftheproductionprocessontheanthocyanincontentandcompositionindriedpotatocubeschipsandfrenchfriesmadefromredfleshedpotatoes AT agnieszkatkaczynska theinfluenceoftheproductionprocessontheanthocyanincontentandcompositionindriedpotatocubeschipsandfrenchfriesmadefromredfleshedpotatoes AT alicjazkucharska theinfluenceoftheproductionprocessontheanthocyanincontentandcompositionindriedpotatocubeschipsandfrenchfriesmadefromredfleshedpotatoes AT annasokołłetowska theinfluenceoftheproductionprocessontheanthocyanincontentandcompositionindriedpotatocubeschipsandfrenchfriesmadefromredfleshedpotatoes AT elzbietarytel influenceoftheproductionprocessontheanthocyanincontentandcompositionindriedpotatocubeschipsandfrenchfriesmadefromredfleshedpotatoes AT agnieszkatajnerczopek influenceoftheproductionprocessontheanthocyanincontentandcompositionindriedpotatocubeschipsandfrenchfriesmadefromredfleshedpotatoes AT agnieszkakita influenceoftheproductionprocessontheanthocyanincontentandcompositionindriedpotatocubeschipsandfrenchfriesmadefromredfleshedpotatoes AT agnieszkatkaczynska influenceoftheproductionprocessontheanthocyanincontentandcompositionindriedpotatocubeschipsandfrenchfriesmadefromredfleshedpotatoes AT alicjazkucharska influenceoftheproductionprocessontheanthocyanincontentandcompositionindriedpotatocubeschipsandfrenchfriesmadefromredfleshedpotatoes AT annasokołłetowska influenceoftheproductionprocessontheanthocyanincontentandcompositionindriedpotatocubeschipsandfrenchfriesmadefromredfleshedpotatoes |