Conventional and emerging innovative processing technologies for quality processing of potato and potato-based products: A review

Abstract

Potatoes are a widely consumed staple food and a key ingredient in numerous food products such as French fries, chips, mashed potatoes and various snacks. The quality of potato products is heavily influenced by the processing methods employed during production. Conventional technologies such as thermal blanching, frying and drying have been widely used for processing potatoes over the years. However, these technologies may lead to the loss of essential nutrients and changes in sensory properties such as texture, color and flavor. In recent years, innovative emerging technologies have been developed to improve potato processing efficiency and product quality while preserving the nutritional and sensory properties of potato products. These technologies include ultrasound processing, pulsed electric field processing, microwave and radiofrequency processing. This review examines the impact of these technologies on the quality attributes of potato products and highlights the importance of selecting appropriate processing technologies for different potato products to achieve the desired quality attributes. In conclusion, this review provides valuable insights into the current trends and advances in the potato processing technologies and emphasizes the need for the continued research and development to optimize these technologies for the production of high-quality potato products. The adoption of emerging technologies has the potential to drive innovation and improve the overall sustainability and efficiency of potato processing, ensuring that potato-based products continue to meet the evolving demands of consumers.