Potato Processing Research Articles

Review on Breeding Potato (Solanum tuberosum L.) Genotypes for Processing Quality Traits

Potato (Solanum tuberosum L .) is a rich source of protein, energy, vitamins and minerals. Potato is in the family Solanaceae with chromosome numbers vary from diploid (2n = 2x = 24) to hexaploid (2n = 6x = 72). In Ethiopia, the major objectives of potato breeding was targeted at selection of clones for high yield, wide adaptability and resistance for late blight, hence processing qualitative traits were not the main targets in potato breeding program still near future. Therefore, the objective of this review article is to discuss breeding potato genotypes for desirable processing quality traits. Tuber shape is a syndrome of many characters that considers the length/width ratio for describing the overall shape; it varies from compressed/round to long. The yellow pigment in potato tuber flesh is caused by various carotenoids that may protect against cancer, cardiovascular disease, and macular eye degeneration. The genetics of morphological traits are Tuber flesh color, skin color and tuber shape and eye depth. To minimize waste, varieties with long tubers are preferred for French fries and varieties with round tubers are ideal for crisps. Eye depth is an important trait of tuber quality because deep eyes affect the appearance of tubers and add to the cost of peeling in processing factories. Tuber quality traits in potato are specific gravity, dry mater content, starch content, Glycolalkaloids and tuber size uniformity. Specific gravity of potatoes is commonly used by the potato processing industry as a tool for quick estimation of dry matter content, as both are highly correlated. Tuber dry matter content and specific gravity significantly influenced by the interaction effect of growing environment and cultivars. Processing quality usually has relatively low to moderately high heritability, depending on the progenitor materials. Therefore, multiple location tests over several years are often required in order to determine whether a clone has indeed a high processing quality. Keywords: Potato breeding; Tuber quality; Dry mater content; Specific gravity; Processing. DOI: 10.7176/JNSR/12-13-03 Publication date: July 31 st 2021

RHEOLOGICAL, CHEMICAL AND FUNCTIONAL IMPACTS OF ALCOHOL INSOLUBLE RESIDUE FROM POTATO PROCESSING BY-PRODUCT ENRICHED BREAD USING RESPONSE SURFACE METHODOLOGY

The aim of this study was to evaluate and optimize incorporation of alcohol insoluble residue from potato processing by-product (AIR-PPB) in wheat flour bread at different particle sizes by using response surface methodology (RSM). Results showed an improvement in the functional properties of the AIR-PPB in terms of water holding capacity (WHC), swelling capacity (SC) and water solubility index (WSI) as particle size increased. As portion of AIR-PPB and particle size increased, total dietary fiber content, water absorption (WA), dough development time (DDT) increased. Higher particle size giving more stability to the dough structure but had inverse effect on dough weakening (DW). Breads with lower specific volumes, higher hardness were associated with increment in AIR-PPB incorporation level at higher particle size. All the sensory attributes of experimental and control breads were acceptable.

Effect of daily light integral treatments on free amino acids and sugars contributing flavor and acrylamide formation in potato tubers of Solanum tuberosum L.

To study the effect of photoperiodic conditions on the chemical composition of potato tubers, seven cultivars, grown under controlled conditions, were evaluated for the content of free amino acids (FAA) and sugars. The differences in these compounds may have an effect on the susceptibility of acrylamide formation during potato processing as well as on the flavor profile of potato products. Tubers were produced in growth chambers under two artificially induced photoperiods; 8 h light and 15 h light per day, resulting in conditions with two different daily light integral (DLI) levels. The photoperiodic treatments influenced the total FAA and free sugar contents and composition. Of the analyzed 19 FAAs, the concentrations of 14 FAAs were significantly lower in tubers exposed to the 15 h light period compared to 8 h light, whereas the glucose content was significantly higher. The total FAA concentrations were 15–46% lower and the glucose concentrations 6–64% higher in the seven cultivars exposed to the 15 h light conditions than in those grown in 8 h light.

Process Design Guided by Life Cycle Assessment to Reduce Greenhouse Gas-Related Environmental Impacts of Food Processing

Food processing can generate large amounts of carbohydrate-rich waste that inevitably has environmental and social impacts. Meanwhile, certain heterotrophic marine microorganisms, including algae and thraustochytrids, have the potential to convert carbohydrate-rich substrates into oil-rich biomass over relatively short time frames. To assess the merits of this apparent synergy, an initial conceptual process was developed based on the use of raw potato processing waste as feed in an algal bioreactor to produce bio-oil for further use within the food industry. A practical flowsheet was established with a conventional 200 kL bioreactor whereby the unit processes were identified, the mass balance developed, and estimates made of the various material and energy demands. These inputs were used to develop a baseline life cycle assessment (LCA) model and to identify opportunities for reducing environmental impacts. With the functional unit (FU) being 1 tonne cooking oil, the baseline configuration had a greenhouse gas (GHG) footprint of 2.4 t CO2-e/FU, which is comparable to conventional process routes. More detailed LCA revealed that electricity for stirring the bioreactor contributed approximately 78% of the total GHG footprint. By adjusting the operating conditions, the most promising scenario produced 0.85 t CO2-e/FU—approximately four times less than the conventional process—and shows the potential advantages of applying LCA as a tool to develop and design a new production process.

Bio-based plastic films prepared from potato peels using mild acid hydrolysis followed by plasticization with a polyglycerol

Non-biodegradable, petroleum-derived polymers are widely used for packaging applications despite their negative impact on the environment. This scenario has motivated the development of new alternatives that follow the circular economy concept. Potato peel (PoP) is the main byproduct of the industrial processing of potatoes and is rich in starch. In this work, PoP was hydrolyzed in a mild acid medium, gelatinized in different amounts of one of two plasticizers, glycerol (G) or polyglycerol-3 (G3), and films were obtained by casting followed by compression molding. The results indicate that G3-plasticized films presented higher thermal resistance and reduced water vapor permeability than the G-plasticized PoP films. The mechanical properties of the G3-plasticized films were also improved with respect to G-plasticized films, reaching an elastic modulus of 432 MPa, a tensile strength of 12.7 MPa, and an elongation of 18.4 % when using 20 wt.% of G3 plasticizer. Besides, G3-plasticized films presented higher water solubility (30–45 %) than G-plasticized ones (18–25 %). The suitability of the films prepared with 20 wt.% of G3 as packaging for dry foods was evaluated by measuring the total migration of its components in the Tenax food simulant and its oxygen permeability. The migration results (8.6 mg/dm2) comply with the current regulation for food contact materials. Nevertheless, the oxygen permeability (5.5 × 103 cm3 μm m−² day-1 kPa−1) was unsuitable for long-term protection of food susceptible to oxidation, and for this reason, the developed materials would be appropriate for packaging of dry food where the oxygen barrier is not fundamental.

STARCH MARKET OF THE REPUBLIC OF BELARUS: FROM SCIENCE TO PRODUCTION

The cultivation and processing of potatoes is one of the priority areas of activity of the complex of the Republic of Belarus. One of the most important links in the industry is the production of potato starch. It is used in such industries as food, chemical and technical, textile, construction, oil and gas production and others. Belarusian native starch is not in demand on the domestic market and a significant part of it is exported.
 This article examines the dynamics of production, export and import of native and modified starch to the Republic of Belarus, and also shows a promising technology for the production of dry drilling mud for the oil and gas industry.

Assessment of the state of the potato industry and development of an investment project for potato processing

Assessment of the state of the potato industry and development of an investment project for potato processing

The Effect Of Subtitution Of Potato Starch On The Pie Crust

This research was motivated by the high production of potatoes in West Sumatra which caused the utilization of potatoes to be less than optimal. Potatoes have a high moisture content so that if they are not properly utilized, they will spoil quickly, efforts can be made to extend the shelf life of potatoes by processing potatoes into starch. Potato flour has excellent nutritional value because it contains high starch (starch) resistance so that it can be processed into pie crusts. This study aims to analyze the effect of substitution of potato starch as much as 15%, 30%, and 45% on the quality of the shape, color, aroma, texture, and taste of the pie crust. This type of pure experimental research with a completely randomized design method. The dependent variable is the quality of the pie crust using primary data sourced from 3 expert panelists by proposing an organoleptic test format. Analysis of data with ANOVA, if Fcount> Ftable then proceed with the Duncan test. The results showed that there was no significant effect of potato starch substitution on the quality of the pie crust (jagged round shape, uniform shape, neat shape, color, crunchy texture, and brittle texture) because Fcount <Ftable, and there was a significant effect of potato flour substitution. on the quality of the pie crust (aroma and taste) because Fcount> Ftable. The best results were found in X1 with 15% substitution of potato starch.

Rancang Bangun Sistem Pemotong pada Mesin Pengupas dan Pemotong Kentang Spiral dengan Kapasitas 15 Kg/Jam

Spiral potato peeler and cutter is a machine used to assist the production process of a home-based bussiness in potato processing, starting from the peeling process to the cutting process carried out in one machine frame. The design and construction of the cutting system on spiral potato peeler and cutter machine with a capacity of 15 kg/hour has several objectives, namely being able to make detailed analisis of a spiral potato cutting machine, being able to calculate parts of the machine elements used in parts of the cutting system and being able to did spiral potato machine testing. The methode used in the preparation of this project report is through the VDI 2222 approach which begins with the plan, conceptual, design and completions stages.The results of the calculation of the cutting system elements on the spiral potato peeler and cutter machine include the large diameter of the shaft used is 12,7 mm, the use of 84 watt motor power and the capacity of the cutting system on the spiral potato cutting machine is 15,25 kg/hour.

Pesticide residues in (treated) wastewater and products of Belgian vegetable- and potato processing companies

Pesticides are broadly utilized in crop cultivation and could end up in wastewater of vegetable- and potato companies during water-consuming processing steps. To gain insight into the presence of pesticide residues in (waste)water of these industries, water was analysed and monitored from three vegetable- and two potato processing companies in Belgium. During one year samples were collected of water before and after primary/secondary treatment (i.e. influent and effluent) and after tertiary treatment. Next to water, also (processed) carrot and potato products were analysed. Results show that boscalid (maximum: 18.32 μg/L) and terbuthylazine (maximum: 87.99 μg/L) are predominantly present in the vegetable industry and chlorpropham (maximum: 8.80×106 μg/L) and terbuthylazine (maximum: 3.37×105 μg/L) in the potato industry. The conventional treatment techniques seem to be insufficient for the removal of pesticides. Concentrations were even higher in the effluent than in the influent. Also, tertiary treatment techniques as ultra-filtration and reverse osmosis fail to reduce all pesticides below the European potable water limit of 0.1 μg/L. To meet this standard, the development and validation of new removal techniques are essential. Regarding product samples, almost no pesticide residues exceeded the MRL. Chlorpropham concentrations were statistically confirmed to be higher in potatoes and wastewater sampled when stored potatoes are processed.

Chemical constituents of fresh-cut potato as affected by cultivar, age, storage, and cooking.

Certain changes in phenolics and sugars can occur during the storage of potatoes, where particularly amounts of sugars represent the critical factor as they are involved in potentially harmful acrylamide (AA) formation during frying. This research investigates the impact of cultivars (Birgit and Lady Claire), tuber's age (1, 5, and 9 months), and storage duration (1, 5, and 8 days at 10 °C) on the content of phenolics and sugars in raw, boiled, and fried fresh-cut potato (FCP). The influence of these factors on the formation of AA in fried FCP was also assessed. Significant differences in phenolics and sugars were observed between cultivars (cv. Birgit contained 5.77mg of phenolics 100g-1 of dry weight (DW) and 1.75g of sugars 100g-1 DW, while cv. Lady Claire contained 10.13mg of phenolics 100g-1 DW and 0.65g of sugars 100g-1 DW). The content of phenolics significantly decreased, while sugars increased during tubers' aging. FCP storage time had no significant influence on the content of phenolics and sugars. The phenolics and sugars were the highest in the raw samples and the lowest in the boiled ones. Although the AA level in fried samples was significantly influenced by cultivar (Birgit>Lady Claire) and it increased with FCP storage time, it was below European Food Safety Authority (EFSA) regulation's approved maximum value (750µg kg-1 FW) in both cultivars. Therefore, cvs. Birgit and Lady Claire could be considered as promising FCP cultivars and for frying purposes. PRACTICAL APPLICATION: The results of this research reveal that quantitative changes of chemical constituents occurring during storage and cooking of fresh-cut slices of potato cultivars Birgit and Lady Claire are not a concern. This is of particular importance to fresh-cut producers and customers. Phenolics were reduced during storage, but they were still present in all cooked samples independently of the cooking method. The analysis of sugars showed that tubers as old as 9 months could be used for fresh-cut potato processing, providing safe frying without critical levels of acrylamide.

Bioconversion of potato-processing wastes into an industrially-important chemical lactic acid

Lactic acid (LA) is an important biomolecule applied in food, pharmaceutical and chemical areas, mainly to produce biodegradable polymers, such as poly–lactic acid (PLA). In this work, an efficient fermentative process for LA production was developed using potato processing waste (PPW) hydrolysate with Lactobacillus pentosus. After optimization and kinetics studies, LA production reached 150 g/L with a productivity of 1.6 g/L.h in Erlenmeyer flasks. LA production was also conducted in STR where 110 g/L were reached with a productivity of 2.4 g/L.h. LA recovery consisted of a clarification step, with powdered activated carbon, with further precipitation at low temperature and acidification of calcium lactate for conversion to LA. The process was effective for contaminants' removal and clarification, and LA concentration to 416 g/L. Good perspectives for LA production, recovery and clarification were observed. Future studies will be carried out for LA purification and polymerization for PLA synthesis.

Assessment of pre- and post-harvest anti-sprouting treatments to replace CIPC for potato storage

To avoid losses from sprouting during potato storage, the anti-sprouting agent chlorpropham [CIPC] has been widely used over the past few decades. However, the European Union recently decided not to authorize the renewal of CIPC, prompting the value chain to find alternative treatments. We assessed for three years the potential of pre- and post-harvest anti-sprouting treatments to replace CIPC using four potato-processing varieties. Pre-harvest application of maleic hydrazide [MH] and post-harvest applications of 3-decen-2-one, 1,4-dimethylnapthalene [1,4-DMN] and CIPC were performed following supplier’s recommendations. In addition, we evaluated the potential of 3-decen-2-one and 1,4-DMN to prolong the efficacy of pre-harvest MH treatment anti-sprouting activity during storage. All molecules significantly reduced sprouting after seven months of storage compared with the untreated control group. MH, 3-decen-2-one, 1,4-DMN and CIPC displayed respectively 86.9 %; 77.9 %, 73.6 % and 99.8 % of efficacy to control sprout weight and 79.4 %; 73.4 %, 68.4 % and 96.9 % of efficacy to control sprout length. Our results suggest that using 3-decen-2-one and 1,4-DMN in combination with MH do not bring additional benefit to control sprouting. Because differences in dormancies could be observed between varieties, we also showed that the efficacy of post-harvest treatments is genotype-dependent, while MH pre-harvest treatment is effective equally for all varieties. Applications of CIPC and MH led to detectable residues in tubers, while no residue of 1,4-DMN has been detected in tubers treated with this molecule (< LOQ). We concluded that treatments with MH, 1,4-DMN and 3-decen-2-one are valuable alternatives to CIPC to control sprouting of processing potatoes.

Performance evaluation of slicer cum shredder for commercialization

The present work focuses on development of an improved portable multipurpose slicer cum shredder that takes care of the problems mentioned above. Multipurpose vegetable slicer cum shredder constitutes mainly of the feeder assembly, cutter assembly and the power transmission assembly. The size reduction process involved a lot of physical labor and material wastes. Therefore, in order to improve the processing method and enhance its hygienic level, there is the need of mechanization of the slicing method. The performance of developed slicer cum shredder was evaluated for slicing of potato and cucumber and for shredding of carrot and bottle gourd. The known amount of peeled product was sliced/shredded at four different rpm and three replications were made. The machine performance was evaluated with regard to the capacity, breakage percent, thickness of sliced vegetables and wastage during processing. On 500 rpm, maximum performance efficiency (86.33 percent), slicing efficiency (85.67 percent), capacity (94.33 kg/h), and effective capacity (81 kg/h) was observed and on the other hand minimum mechanical loss (5 percent) and breakage percent (14.33 percent) was observed. Potato slices for producing chips have 0.92 RI. The developed machine operated at 500 rpm gives best result for carrot shredding. On this rpm, maximum performance efficiency (98.66 percent), capacity (70.63 kg/h) was observed and on the other hand minimum mechanical loss (2 percent) was found. The cost benefit ratio for processing of potatoes was found to be 2.28 with a payback period of 4 years. It can be inferred that the processing unit for potatoes processing is techno- economically viable industry. The main goal is to create a quick, safe, and easy way to slice vegetable with increased productivity and cost effectiveness.

A cost effective technology for isolation of potato starch and its utilization in formulation of ready to cook, non cereal, and non glutinous soup mix

Commercial starch extraction is a multi-step process which requires high capital cost and infrastructure. The present study aimed at exploring a low cost process for small scale/on-farm processing of potato for isolation of starch which included potato grinding, slurry filtration, starch settling, increased number of starch washings to obtain maximum yield and purity followed by starch drying. Two commercial cultivars (Kufri-Chipsona-3 and Lady Rosette) and two commonly grown cultivars (Kufri Pukhraj and Kufri Ganga) were used for the experiments. The isolated starches varied significantly (p < 0.05) in terms of their physico-chemical, functional and pasting properties. Starch isolated from Kufri Pukhraj, an underutilized potato cultivar was selected for making non-cereal soup mix based upon its distinct pasting characteristics such as higher peak (9239 cP), hold (4188 cP), final (4891 cP), and lower set back (503 cP) viscosities. Four different formulations of soup mixes were prepared by varying the proportion (40–55%) of potato starch. Formulation containing 40% potato starch was found to be most suitable on the basis of functional, rheological, pasting and sensory characteristics. Storage studies indicated that 40% potato starch soup mix can be stored safely for 4 months. The developed process holds potential to extract starch from commercial as well as non-commercial cultivars on a farm gate level with a high yield of 11.48–16.51% and it can prove to be a commercial viable venture with cost of production of 1 kg starch 0.61 USD (INR 44.84) corresponding to sale price of 0.82 USD (INR 60) for the Indian market and it can be calculated likewise for other markets.

The influence of treatment by different microorganisms on the development of alternariosis (Alternaria solani) and the potato yield

Alternariosis is a dangerous disease of potatoes, which reduces its production in Russia and abroad. Due to the intraspecific variability of the pathogen, wide symptoms and a long period of immunity, it is very difficult to diagnose the disease and take protective measures. As a biological method of protection, eight microorganisms have been tested with an effect on alternaria (Alternariasolani (Ell. Et Mart.). Sor.); these bioagents were screened for their disease inhibitory activity in the field. Studies have shown that the treatment of potatoes with Trichoderma sp. and Bacillus thuringiensis showed a high value for the increase in plant size in both cultivars (44.6, 43.1 cm for Romano), (47.6, 42.7 cm for Labella) compared to control. The number of stems in plants treated with Pseudomonas jessenii was higher (4.0, 4.4 pcs) than in the control of both varieties. Potato processing Trichoderma sp. and Bacillus thuringiensis reduced the spread of the disease in the studied cultivars (23.0, 24.6% for Romano), (17.4, 20.3% for Labella) compared to controls. Treatment of potatoes with Trichoderma sp. and Bacillus thuringiensis increased the weight of the marketable yield on both varieties (18.1, 17.1 t / g for Romano), (19.8, 19.2 t / g for Labella) compared to the control.

Evaluation of antimicrobial and antioxidant efficacy of hydro ethanol extract of peels of Kufri Chandramukhi, Kufri Chipsona‐3, and Kufri Jyoti potato varieties alone and in combination

AbstractThe potato processing industries generate substantial quantities of phenolic‐rich potato peels as waste by‐products that could be valuable natural sources of antimicrobials and antioxidants in food industry. The present study is aimed to evaluate antimicrobial and antioxidant potential of hydro ethanol extract of peels of three commonly used potato varieties (Kufri Chandramukhi, Kufri Chipsona‐3, and Kufri Jyoti) alone and in combination along with cytotoxicity evaluation. At their individual effect, antimicrobial and antioxidant potential of potato peel extracts were found to be in the following decreasing order: Kufri Chisona‐3 &gt; Kufri Jyoti &gt; Kufri Chandramukhi. In combination, peel extracts of Kufri Chipsona‐3/Kufri Jyoti blend demonstrated synergistic antimicrobial and antioxidant interactions whereas other tested combinations showed additive antimicrobial and antioxidant effects. The peel extracts of Kufri Chipsona‐3/Kufri Jyoti blend did not show any cytotoxic effect up to 1000 μg/ml concentration. Besides, a high positive correlation between total phenolic contents and antimicrobial activity of potato peel extracts was observed. The results provide evidence that hydro ethanol extract of potato peels of Kufri Chipsona‐3/Kufri Jyoti blend may help in designing a more potent safe and effective novel natural antimicrobial and antioxidant agents in food and pharmaceutical industries.

Effects of Asymmetric Boundary Conditions on Freezing Process of Raw Potatoes with Variable Thermophysical Properties

In this paper, the effects of asymmetric boundary conditions encountered in refrigerators on the freezing process of raw potatoes were investigated in order to improve their preservation and extend their shelf life. A 2D numerical model, based on experimentally determined temperature-dependent thermophysical properties of potatoes, was first developed using COMSOL Multiphysics software in order to thermally characterize a potato during freezing process. This potato, having a square cross-section of various edge lengths (40 mm and 50 mm), was placed on a meshed surface and subjected to a coolant (air) flow of temperature −40 $$^{\circ }$$ C and different velocities (ranging between 0 m $$\cdot$$ s $$^{-1}$$ and 8 m $$\cdot$$ s $$^{-1}$$ ) from its top, left, and right sides. The evolutions over time of the temperature distribution and the soft–solid interface position in the potato were determined and analyzed. The developed model was then validated thanks to experiments carried out in the same conditions considered in the numerical simulations. An analytical model of the literature was finally established and the obtained results showed an acceptable agreement with the experimental data.

Using of group-based selected flavonoids as alternative inhibitors for potato polyphenol oxidase.

One of the main problems encountered after fresh-cutting of foods is enzymatic browning causing changes in the texture, taste, and color. The variety of physical and chemical-based antibrowning methods was applied to extend the shelf life of these products. Accordingly, methods using natural compounds are of great importance for health. In this study, it was aimed to prevent enzymatic browning in potato (Solanum tuberosum L. cv. Marfona) by limiting the polyphenol oxidase (PPO) activity with selected flavonoids. First of all, we purified the potato PPO (pPPO) by single-step affinity chromatography. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and native PAGE were applied on pPPO. Then, the inhibition effects of 7-hydroxyflavone, 7-hydroxy-4'-nitroisoflavone, myricetin, luteolin, 7-methoxyflavone, 6-fluoroflavone, diosmetin, rutin, and diosmin on purified PPO enzyme were investigated. Kinetic assays indicated that myricetin was a remarkable inhibitor with the Ki value of 5µM on pPPO. PRACTICAL APPLICATIONS: Potatoes are one of the important diet in many countries. In the processing of potatoes, enzymatic oxidation catalyzed by polyphenol oxidases (PPOs) is lead to losing its taste, flavor, and color. In this current paper, group-based selected flavonoids were proposed as alternative inhibitors of potato PPO enzyme. These flavonoids allowing to limit the PPO activity are commercially available, and they can be potential candidates to be used as antibrowning agents during potato processing.

Cutting edge technologies to end food waste

Cutting edge technologies to end food waste