Potato Processing Research Articles

Effects of Treatments and Fermentation Time on Phenolic Compounds, Glycoalkaloid Contents, and Antioxidant Capacity of Industrial Potato Waste

Potato processing plants generate waste in the form of peels, pulp, and rejects, which is estimated to be around 12–20 % of their total production volume. Potato peels, pulp, and unmarketable potatoes can be processed and incorporated into animal feed formulations. However, there is a limited information on phenolic compounds from industrial potato waste (IPW) phenolic compounds subjected to short-term solid-state fermentation. Bioactive compounds could be improved via solid-state fermentation. Lactiplantibacillus plantarum (MW296876), Saccharomyces cerevisiae (MW296931), and Aspergillus oryzae (MW297015) were purposely selected to ferment IPW at 0, 24, 48, and 72 hr in a two-factor factorial design (treatment × fermentation time). The fermented products were analysed for phytochemical compounds such as total phenolic content (TPC), total flavonoid content (TFC), glycoalkaloid (GLA) content, and antioxidant capacity. The results revealed that the bioactive compounds, except phytic acid, had a significant interaction between treatment and fermentation time. Alpha solanine significantly (p<0.05) decreased while α chaconine increased (p<0.05) with fermentation time across all the treatments except in the control and L. plantarum treatment groups. IPW inoculated with L. plantarum significantly influenced the solubility of GLA compared to other treatment groups. Antioxidant capacity increased (p<0.05) across the fermentation time; at 48 hr of fermentation, L. plantarum had the highest (p<0.05) antioxidant capacity than S. cerevisiae and A. oryzae. Among the three inocula, L. plantarum (MW296876) consistently increased TPC, antioxidant activity, and solubility of both GLA and tannin.

Effect of in vitro Digestion on the Bioaccessibility of Polyphenols and Potential Prebiotic Properties of Potato Peel.

Potato peel is a byproduct of the potato processing industry and a potential source of functional ingredients such as dietary fiber, polyphenols, and prebiotics. However, the bioaccessibility of polyphenols and antioxidants during in vitro digestion as well as prebiotic potential after in vitro digestion of potato peel flour has not been reported. The study was designed to assess the bioaccessibility of polyphenols and the prebiotic potential of potato peel flour. In this study, the changes in polyphenol content and antioxidant capacity during different phases of in vitro digestion, including salivary, gastric and intestinal phases were studied. Additionally, an investigation was conducted to evaluate the prebiotic properties of potato peel flour by in vitro fermentation with Lactobacillus acidophilus. The findings revealed a significant increase in the recovery index for total phenolic content during both gastric (106.90%) and intestinal (102.71%) digestive phases. Furthermore, polyphenols in potato peel flour exhibited high residual intestinal digestibility index values (>90%). The antioxidant capacity increased by >50% during various phases of in vitro digestion. Regarding prebiotic properties, potato peel flour significantly increased L. acidophilus counts and promoted the production of short-chain fatty acids, specifically propionate and butyrate. This study suggests that potato peel flour has the potential to serve as a functional ingredient or nutraceutical that can enhance health and may help in reducing environmental problems.

DCS-YOLOv5s: A Lightweight Algorithm for Multi-Target Recognition of Potato Seed Potatoes Based on YOLOv5s

The quality inspection of potato seed tubers is pivotal for their effective segregation and a critical step in the cultivation process of potatoes. Given the dearth of research on intelligent tuber-cutting machinery in China, particularly concerning the identification of bud eyes and defect detection, this study has developed a multi-target recognition approach for potato seed tubers utilizing deep learning techniques. By refining the YOLOv5s algorithm, a novel, lightweight model termed DCS-YOLOv5s has been introduced for the simultaneous identification of tuber buds and defects. This study initiates with data augmentation of the seed tuber images obtained via the image acquisition system, employing strategies such as translation, noise injection, luminance modulation, cropping, mirroring, and the Cutout technique to amplify the dataset and fortify the model’s resilience. Subsequently, the original YOLOv5s model undergoes a series of enhancements, including the substitution of the conventional convolutional modules in the backbone network with the depth-wise separable convolution DP_Conv module to curtail the model’s parameter count and computational load; the replacement of the original C3 module’s Bottleneck with the GhostBottleneck to render the model more compact; and the integration of the SimAM attention mechanism module to augment the model’s proficiency in capturing features of potato tuber buds and defects, culminating in the DCS-YOLOv5s lightweight model. The research findings indicate that the DCS-YOLOv5s model outperforms the YOLOv5s model in detection precision and velocity, exhibiting superior detection efficacy and model compactness. The model’s detection metrics, including Precision, Recall, and mean Average Precision at Intersection over Union thresholds of 0.5 (mAP1) and 0.75 (mAP2), have improved to 95.8%, 93.2%, 97.1%, and 66.2%, respectively, signifying increments of 4.2%, 5.7%, 5.4%, and 9.8%. The detection velocity has also been augmented by 12.07%, achieving a rate of 65 FPS. The DCS-YOLOv5s target detection model, by attaining model compactness, has substantially heightened the detection precision, presenting a beneficial reference for dynamic sample target detection in the context of potato-cutting machinery.

Genome-wide analysis of non-coding RNA reveals the role of a novel miR319c for tuber dormancy release process in potato

Abstract Tuber dormancy and sprouting are significant for potato cultivation, storage, and processing. Although the substantial role of miRNAs in some biological processes has been recognized, the critical role of miRNA in breaking potato tuber dormancy is not well understood to date. In this investigation, we expand research on miRNA-mediated gene regulation in tuber dormancy release. In this work, 204 known and 192 novel miRNAs were identified. 136 differentially expressed miRNAs (DE-miRNAs) were also screened out, of which 56 DE-miRNAs were regulated by temperature during tuber dormancy release. Additionally, degradome sequencing revealed that 821 target genes for 202 miRNAs were discovered. Among them, 63 target genes and 48 miRNAs were predicted to be involved in plant hormone signaling pathways. This study used degradome sequencing, tobacco co-transformation system, and GUS staining technology to confirm that stu-miR319c can target StTCP26 and StTCP27 and effectively suppress their expression. The transgenic approach exhibited that stu-miR319c overexpressed tubers sprouted in advance, while silent expression of stu-miR319c showed delayed sprouting. Treatment of wild-type tubers with exogenous MeJA revealed that 1 mg/L MeJA significantly broke dormancy and enhanced potato sprouting ability. Furthermore, transgenic tubers revealed variance in JA content and relative expression of genes associated with JA synthesis pathway, including StAOC, StLOX2, and StLOX4, suggesting that the miR319c may participate in the JA pathway to regulate tuber dormancy release. In summary, our research offers evidence that miRNA regulates potato dormancy release and supports the idea that stu-miR319c is a unique epigenetic regulator for dormancy-sprouting transition in potatoes.

Effects of different heat treatment methods on physicochemical characteristics and in vitro digestibility of sweet potato flour and its application in meal replacement flour.

This study examined the effects of various heat treatments on physicochemical properties, functionality, and starch digestibility of sweet potato flour. Heat treatments darkened the color but did not change the chemical structure. Solubility decreased and swelling power increased (17.3%-18.3%) with baking, frying, and microwaving, while extrusion and steaming had opposite effects. Rapidly digestible starch content increased (8.96%-41.91%) in all treatments except steaming, which reduced slowly digestible starch (61.81%-28.97%). Based on the analysis of these studies, using low-temperature baked and extruded sweet potato flour as the main raw material, combined with the concept of complete nutrition, supplemented by nutritious ingredients such as quinoa, oats, and whey protein, we have successfully developed two sweet potato meal replacement flours (SP-1 and SP-2) and found they had good brewing properties and showed shear-thinning behavior. This study provided theoretical basis for sweet potato deep processing and functional product development. PRACTICAL APPLICATION: This paper studied the effects of different heat treatments on sweet potato flour, and developed two meal replacement flour based on this, to provide a theoretical basis for the application of the sweet potato industry.

Development of a GC-FID method for the analysis of fatty acids in palm olein to study the formation of C18:1 trans during deep discontinuous frying processes in El Salvador food industry.

An analytical method for the derivatization of fatty acids to methyl esters using basic catalysis with special emphasis on the identification of the different C18:1 trans isomers was developed and validated, showing excellent accuracy, precision and linearity. This method was employed to evaluate the degradation of palm olein during the deep discontinuous frying process of potatoes and bananas over 60 hours at different temperatures, simulating most habitual food processing methods used in El Salvador. It was observed that untreated oils already showed low levels of trans fatty acids (around 0.085%) although these products were marketed as if they did not contain any trans fats. As expected, the concentration of trans fatty acids in the oil increased throughout the deep-frying process, while contents in mono- and polyunsaturated fatty acids decreased. This degradation of the oil varied depending on the temperature and the amount of water of the product being cooked.

Supply and Demand of Processed Potato Products in Kenya, Rwanda, and Uganda: Variety Requirements of Processing Companies and Implications for Trait Prioritization for Breeding

AbstractThe potato processing industry in Kenya, Rwanda, and Uganda is expanding rapidly. This study assesses the current situation and outlook of the local industrial potato processing sector and the alignment of the industry’s variety requirements with the priorities set by breeders. Currently, potato processing companies in the three countries use both varieties selected locally from public international germplasm and varieties introduced by Dutch seed companies, and their suitability for processing is discussed as well. Overall, the processing industry pays high attention to traits affecting processing efficiency and consumers’ acceptance while breeders, in spite of being aware of the characteristics required for processing varieties, are more focused on traits related to production and disease resistance. As the processing sector develops further, breeders will have to pay increased attention to the progressively stricter requirements of the industry, striking the right balance between farmers’ and processors’ variety requirements. While their opinions on the farmers’ acceptability of processing varieties diverge, breeders and industry agree about the challenges represented by the limited access to quality seed and poor business linkages between value chain actors in securing the supply of varieties suitable for processing. Based on these findings, it is recommended to pay more attention to both the development of dual-purpose varieties and the strengthening of the potato value chain through the improvement of business linkages between seed producers, farmers, and processing companies.

Early Generation Selection of Potato Breeding Lines

Potato is the third most important food crop in the world in terms of adaptability, yield potential, and nutritional advantages. This study aimed to conduct potato breeding work for cultivation in Kazakhstan; potato breeding for further processing into chips with cultivation in the northern regions; and the selection of potatoes for processing into frozen French fries with cultivation in the southern and south-eastern regions. Potato varieties (Fontane, Santana, and Punchy) were used as reference varieties to check molecular markers linked to maturity, tuber shape, and flesh color. A total of 42 potato breeding lines crossed from Yagodnyi 19 and CIP clone 397079-6 were used in this study to identify prospective breeding lines. The research was carried out between 2023 and 2024 and under greenhouse conditions. According to the results of molecular analysis and phenotypic data, 21 breeding lines were identified as prospective potato breeding lines. The majority of these potato breeding lines had a round tuber shape and were recommended for chip processing. Three breeding lines had a long oval tuber shape, making them suitable for French fries. Six breeding lines with short-oval and oval tuber shapes were found for consumer potato processing. It is recommended that the breeding process and studies of biochemical properties are continued in all of these identified potato breeding lines.

Business Feasibility Analysis of Processed Sweet Potato Products at MSME Karya Indah Bandorasa Wetan

Sweet potato processing is a vital part of the local economy. In this study, the business costs incurred and feasibility of processing sweet potato product businesses in the Malaysian Small and Medium Enterprises (MSME) Karya Indah in Bandorasa Wetan are analyzed. The research is based on a census technique, namely, the MSME Karyan Wetans, which is used as the population and sample in the research. The business costs are calculated to calculate various costs associated with running a business consisting of fixed costs and variable costs. The acceptance feasibility ratio was found to be 1.455, so it is greater than 1 and is in the feasible and feasible category. This research offers practical guidance for MSMEs in assessing their operational efficiency and helps business owners make informed decisions about investment and expansion. Furthermore, it contributes to the broader understanding of sustainable business practices in the agricultural processing sector, specifically focusing on sweet potato products. Moreover, analyzing the impact of technological improvements or more efficient production methods on reducing costs and increasing productivity could provide valuable insights for enhancing business operations.

Postharvest conservation of ‘Prata’ bananas with a starch-based coating derived from straw potato processing

Postharvest conservation of ‘Prata’ bananas with a starch-based coating derived from straw potato processing

Commercial Grading and Domestic Processing of Indonesian MZ Potato: Implications for Nutritional and Textural Properties [pdf

Commercial Grading and Domestic Processing of Indonesian MZ Potato: Implications for Nutritional and Textural Properties [pdf

Drought response of tuber genes in processing potatoes (Solanum tuberosum L.) in Japan.

Limited crop production due to lower rainfall has a major impact on the supply and demand of food for the human population. In potato (Solanum tuberosum L.), one of the major crops, there is also concern about a lack of production due to drought stress. Especially the cultivar "Toyoshiro" suitable for processing, has significant reduction in drought yield. Therefore, it is necessary to understand the mechanism of gene expression changes that occur in potato "Toyoshiro" plants and tubers during drought. Seed potatoes were split in half and one was used as a control plant (CT), and the other was used as a drought-stressed plant (DS). CT was watered daily, and DS watered off to mimic the weather conditions of the Tokachi-Obihiro region in 2021. These tubers were harvested at week 14 and the transcriptome was analyzed. DS plants showed 423 downregulated genes and 197 upregulated genes compared to CT. Factors related to cell wall modification, heat stress response, and phytosterol metabolism were detected among the genes whose expression changed. Moreover, the expression of "Abscisic acid and environmental stress-inducible protein TAS14 like (TAS14)," a molecule reported to be upregulated under drought stress, was also upregulated, and was upregulated expression in all strains that reproduced drought. The localization of this molecule in the nucleus and plasma membrane was confirmed in a mCherry-tagged TAS14 mutant line. Our findings contribute to understanding the survival strategy system of Japanese processing potatoes in response to drought stress.

Assessment of the effect of ascorbic acid, sodium isoascorbate and calcium ascorbate treatments on the browning and wound healing process of fresh-cut potatoes

Browning significantly affects consumer perception, while texture hardening due to wound healing further reduces the commercial value of fresh-cut potatoes. This study evaluated the effects of 5 g L−1 ascorbic acid (AA), sodium isoascorbate (SI), and calcium ascorbate (CA) on browning and wound healing during ambient storage. The results indicated that AA and SI were more effective than CA and the control in delaying browning and wound healing. By day 3, browning levels in the AA and SI groups were reduced to 65 % and 62 % of the control, respectively, while lignin content decreased by 35 % and 40 %. Additionally, AA and SI treatments reduced reactive oxygen species (ROS) and improved antioxidant capacity, preserving appearance and texture. This study provides insights into the mechanisms of browning and wound healing, suggesting potential strategies for extending the shelf life and improving the quality of fresh-cut potatoes.

Effects of different extraction solvents on the compositions, primary structures, and anti-inflammatory activity of pectin from sweet potato processing by-products

To examine the effects of different solvents on the molecular weight, yield, chemical composition, and bioactivity of pectins, four RG-I type pectins were separately extracted from sweet potato residue (SPR) using hot water extraction (HWSP), sodium hydroxide extraction (SHSP), hydrochloric acid extraction (HASP), and chelating agents (CASP). The results showed that the four pectin samples comprised GalUA, Gal, Rha, Ara, Glc, GlcUA, Man, and Xyl components. Among these components, GalA content was the highest in all four pectins. SHSP exhibited relatively higher yield (3.16 %, w/w). Additionally, SHSP exhibited a lower molecular weight (44.49 kDa) and the largest proportion of the RG-I region (75.42 %) compared with other extraction methods. On the contrary, HASP showed relatively lower yield (2.14 %, w/w), and its corresponding prepared pectin had relatively high molecular weight (69.81 kDa) and the minimum range of RG-I region (46.87 %) compared with HWSP, SHSP, and CASP. The anti-inflammation effect of the four SPR pectin samples was investigated using in vitro experiments. Results showed that all of SPR pectin significantly inhibited the levels of IL-1β, IL-6, and TNF-α in lipopolysaccharide (LPS)-treated iBMDM macrophage cells. The preliminary structure-activity relationship between pectin structure and anti-inflammatory activity was also analyzed. SPR pectin can be developed as a potential bioactive ingredient for applications in the food and medicine industries.

The emulsifying capacity and stability of potato proteins and peptides: A comprehensive review.

The potato has recently attracted more attention as a promising protein source. Potato proteins are commonly extracted from potato fruit juice, a byproduct of starch production. Potato proteins are characterized by superior techno-functional properties, such as water solubility, gel-forming, emulsifying, and foaming properties. However, commercially isolated potato proteins are often denatured, leading to a loss of these functionalities. Extensive research has explored the influence of different conditions and techniques on the emulsifying capacity and stability of potato proteins. However, there has been no comprehensive review of this topic yet. This paper aims to provide an in-depth overview of current research progress on the emulsifying capacity and stability of potato proteins and peptides, discussing research challenges and future perspectives. This paper discusses genetic diversity in potato proteins and various methods for extracting proteins from potatoes, including thermal and acid precipitation, salt precipitation, organic solvent precipitation, carboxymethyl cellulose complexation, chromatography, and membrane technology. It also covers enzymatic hydrolysis for producing potato-derived peptides and methods for identifying potato protein-derived emulsifying peptides. Furthermore, it reviews the influence of factors, such as physicochemical properties, environmental conditions, and food-processing techniques on the emulsifying capacity and stability of potato proteins and their derived peptides. Finally, it highlights chemical modifications, such as acylation, succinylation, phosphorylation, and glycation to enhance emulsifying capacity and stability. This review provides insight into future research directions for utilizing potato proteins as sustainable protein sources and high-value food emulsifiers, thereby contributing to adding value to the potato processing industry.

Influencia de enmiendas calcáreas sobre el rendimiento y calidad para fritura de la papa variedad Bicentenaria

The quality of potatoes for processing depends on varietal, environmental and crop management factors, and the consumption of potato products has increased.The objective of the research was to determine the effect of calcareous amendments on the production and frying quality of potatoes potato cv. Bicentenaria under high Andean conditions. The research was carried out in the rural community of Canín at Checras district (Lima) altitude of 3880 masl. The climate of the locality is humid and cold, with an annual rainfall of 800 mm and acid soils (pH 5.0) of sandy-clay texture. Five liming treatments and a control without liming were applied to the soil (agricultural lime 500 kg ha-1 and carbonatite 500, 1000, 1500 and 2000 kg ha-1). Agronomic and biochemical characteristics of the tuber were evaluated and sensory analysis was performed for potato frying. Data were analyzed statistically and the Scott-Knott test was used to compare treatment means. Liming with carbonatite 1500 kg ha-1 statistically outperformed the other treatments in tuber weight and was similar to the control; treatment with carbonatite 1000 kg ha-1 had a greater effect on mean tuber weight. The treatments with agricultural lime or carbonatite significantly reduced (p <0.05) the glucose content in the tuber with respect to the control. Sensory tests were significant for liming treatments for chip color. Soil liming influenced some agronomic characteristics and biochemical parameters of the tuber, as well as the sensory evaluation of potato chips.

Optimizing the effects of potato size and shape on near-infrared prediction models of potato quality using a linear-nonlinear algorithm

The potato size and shape can affect the accuracy of predicting potato quality using near-infrared (NIR) spectroscopy. This study used NIR spectroscopy and a linear-nonlinear algorithm to eliminate the influence of potato size and shape on the accuracy of the prediction model for potato starch and moisture content. Savitzky-Golay (SG) filtering and four dimensionality reduction algorithms (iterative variable subset optimization (IVSO), variable combination population analysis- iteratively retaining informative variables (VCPA-IRIV), bootstrapping soft shrinkage (BOSS), and principal component analysis (PCA)) were used to optimize the NIR spectrum and extract spectral data. Partial least squares (PLS) linear regression and a nonlinear model (convolutional neural network–bi-directional long short-term memory (CNN-BiLSTM)) were used to establish and compare 52 quantitative prediction models. The optimum prediction model was the SG-IVSO-PLS-CNN-BiLSTM. Its correlation coefficient of prediction (Rp), root mean square error of prediction (RMSEP), and relative percent deviation (RPD) were 0.949, 1.350 %, and 3.172 for predicting the moisture content and 0.937, 1.110 %, and 2.863 for predicting the starch content. The SG-IVSO-PLS-CNN-BiLSTM eliminated the influence of potato size and shape on the accuracy of the prediction model. This method is suitable for predicting potato quality in the potato processing industry.

Molecular insights into the anti-spoilage effect of salicylic acid in Favorita potato processing

Salicylic acid is a commonly used anti-spoilage agent to prevent browning and quality degradation during potato processing, yet its precise mechanism remains unclear. This study elucidates the role of StuPPO2, a functional protein in Favorita potato shreds, in relation to the anti-browning and starch degradation effects of 52 SA analogues. By employing molecular docking and Gaussian computing, SA localizes within the hydrophobic cavity of StuPPO2, facilitated by hydroxyl and carboxyl groups. The inhibitory effect depends on the distribution pattern of the maximal electrostatic surface potential, requiring hydroxyl ion potentials of >56 kcal/mol and carboxyl ion potentials of >42 kcal/mol, respectively. Multiomics analysis, corroborated by validation tests, indicates that SA synthetically suppresses activities linked to defense response, root regeneration, starch degradation, glycoalkaloids metabolism, and potato shred discoloration, thereby preserving quality. Furthermore, SA enhances antimicrobial and insect-repellent aromas, thereby countering biotic threats in potato shreds. These collective mechanisms underscore SA's anti-spoilage properties, offering theoretical foundations and potential new anti-browning agents for agricultural preservatives.

Localization of potato browning resistance genes based on BSA-seq technology.

Browning is a common problem that occurs during potato processing; it is typically resolved by adding chemicals during the production process. However, there is a need to develop potato varieties that are resistant to browning due to a growing consumer interest in healthier diets. This study initially identified 275 potato varieties that are resistant to browning; these were narrowed down to eight varieties, with four of them being highly resistant. A hybrid population was developed by crossing the highly resistant CIP395109.29 with the easily browned Kexin 23. Bulked segregant analysis (BSA) was conducted, which identified 21 potato genes associated with anti-browning properties through sequencing data analysis and organization. The findings of this study lay a solid groundwork for future research on breeding potatoes with anti-browning traits, offer molecular markers for identifying anti-browning varieties, and serve as a valuable reference for further investigations into potato browning mechanisms.

Constraints in production, marketing and processing of potato (Solanum tuberosum L.) in Kurukshetra district of Haryana

Constraints in production, marketing and processing of potato (Solanum tuberosum L.) in Kurukshetra district of Haryana