The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties
IntroductionColored potatoes comprise many bioactive compounds that potentially support human health. Polyphenols present in them have associated therapeutic benefits like antimutagenic and anticarcinogenic properties.MethodThe current study aimed to explore the effects of different blanching method...
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Frontiers Media S.A.
2023-05-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2023.1178797/full |
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| author | Rajni Saini Sukhpreet Kaur Poonam Aggarwal Atul Dhiman Atul Dhiman |
| author_facet | Rajni Saini Sukhpreet Kaur Poonam Aggarwal Atul Dhiman Atul Dhiman |
| author_sort | Rajni Saini |
| collection | DOAJ |
| description | IntroductionColored potatoes comprise many bioactive compounds that potentially support human health. Polyphenols present in them have associated therapeutic benefits like antimutagenic and anticarcinogenic properties.MethodThe current study aimed to explore the effects of different blanching methods (steam blanching, hot water blanching, and microwave-assisted blanching) on the phytochemical and structural aspects of PP-1901 and Lady Rosetta (LR) potato varieties. Changes in the antioxidant activity, color, total ascorbic acid, phenolic, and flavonoid content were based on the variations in parameters including temperature (blanching using hot water and steam) and capacity 100– 900 W (blanching using microwave).ResultsFor both PP-1901 and LR varieties, all the blanching methods led to a significant reduction in residual peroxidase activity, as well as affecting their color. The preservation of bioactive substances exhibited a microwave steam>hot water blanching trend. Blanching significantly increased the antioxidant activity of all the samples. Additionally, Fourier-transform infrared spectroscopy revealed that phytocompounds were retained to their maximum in microwave-blanched samples, especially at 300 W. The type of blanching method significantly affected the thermal properties of potatoes by disrupting the ordered structure of the matrix.DiscussionMicrowaves at 300 W can be used as a novel and suitable alternative technique for blanching potatoes, which successfully retained the original quality of it in comparison to steam and hot water blanching. |
| first_indexed | 2024-04-09T14:18:56Z |
| format | Article |
| id | doaj.art-d5c957e1680a4430bbad7f8c59ca0f7b |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-09T14:18:56Z |
| publishDate | 2023-05-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-d5c957e1680a4430bbad7f8c59ca0f7b2023-05-05T05:30:54ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2023-05-011010.3389/fnut.2023.11787971178797The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varietiesRajni Saini0Sukhpreet Kaur1Poonam Aggarwal2Atul Dhiman3Atul Dhiman4Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, IndiaDepartment of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, IndiaDepartment of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, IndiaDepartment of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, IndiaDepartment of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh, IndiaIntroductionColored potatoes comprise many bioactive compounds that potentially support human health. Polyphenols present in them have associated therapeutic benefits like antimutagenic and anticarcinogenic properties.MethodThe current study aimed to explore the effects of different blanching methods (steam blanching, hot water blanching, and microwave-assisted blanching) on the phytochemical and structural aspects of PP-1901 and Lady Rosetta (LR) potato varieties. Changes in the antioxidant activity, color, total ascorbic acid, phenolic, and flavonoid content were based on the variations in parameters including temperature (blanching using hot water and steam) and capacity 100– 900 W (blanching using microwave).ResultsFor both PP-1901 and LR varieties, all the blanching methods led to a significant reduction in residual peroxidase activity, as well as affecting their color. The preservation of bioactive substances exhibited a microwave steam>hot water blanching trend. Blanching significantly increased the antioxidant activity of all the samples. Additionally, Fourier-transform infrared spectroscopy revealed that phytocompounds were retained to their maximum in microwave-blanched samples, especially at 300 W. The type of blanching method significantly affected the thermal properties of potatoes by disrupting the ordered structure of the matrix.DiscussionMicrowaves at 300 W can be used as a novel and suitable alternative technique for blanching potatoes, which successfully retained the original quality of it in comparison to steam and hot water blanching.https://www.frontiersin.org/articles/10.3389/fnut.2023.1178797/fullphytochemicalsstarchcolored potatoblanching methodsfunctional group |
| spellingShingle | Rajni Saini Sukhpreet Kaur Poonam Aggarwal Atul Dhiman Atul Dhiman The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties Frontiers in Nutrition phytochemicals starch colored potato blanching methods functional group |
| title | The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties |
| title_full | The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties |
| title_fullStr | The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties |
| title_full_unstemmed | The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties |
| title_short | The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties |
| title_sort | influence of conventional and novel blanching methods on potato granules phytochemicals and thermal properties of colored varieties |
| topic | phytochemicals starch colored potato blanching methods functional group |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2023.1178797/full |
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