Recent advances in anti‐browning methods in minimally processed potatoes—A review

Abstract

Potato is one of the most important and common tubers for human consumption globally, constituting an excellent source of energy and nutrients. In modern times, there is an increasing demand of minimally processed, that is, ready-to-cook, potatoes as a result of a busy lifestyle and/or preference for convenience of consumers. However, minimally processed potatoes are prone to enzymatic browning which is the main challenge of industrial potato processing. The use of chemicals such as sulfites as anti-browning agents is being questioned for health-safety since they are categorized as severe allergens. The potato processing industry is thus looking for alternative methods of preservation to prevent browning. This review summarizes critical information on anti-browning methods of minimally processed potato products providing key-findings of studies using various heating treatments, anti-browning chemical agents, packaging formulations, and emerging non-thermal technologies. Novelty impact statement Consumption of minimally processed potatoes has increased owing to their convenience for commercialization. However, the partial processing causes an increase in the perishability of potatoes. This review covers recent progress and advances in anti-browning methods of minimally processed potatoes that can be used as alternatives or complementary to the conventional methods.