Enhancing Shelf-life Stability of Refrigerated Potatoes through Osmotic Dehydration and Ohmic Heating Optimization: A Strategy to Mitigate Enzymatic Browning

This study aims to prolong the shelf-life and inhibit enzymatic browning of fresh-cut potatoes using mild processing methods, specifically osmotic dehydration and ohmic heating. Osmotic dehydration was refined by varying solution concentrations and immersion times, while ohmic heating was optimized by adjusting electric field strength and heating time using Response Surface Methodology (RSM) and full factorial design. Potatoes treated with osmotic dehydration, ohmic heating, and their combination under optimal conditions were assessed for weight loss, color change, enzymatic activity, microbial load, and sensory attributes. Results showed that osmotic dehydration alone produced the best outcomes in shelf-life, with minimal weight loss (5.2%), slight color change, reduced enzymatic activity (PPO activity reduced by 50%), effective microbial control (microbial load reduction of 3 log CFU/g), while ohmic heating led to superior sensory quality (overall acceptability score of 8.5). Conversely, the combination of osmotic dehydration and ohmic heating did not improve quality attributes and performed suboptimally. This research underscores the efficacy of osmotic dehydration in food preservation while recognizing the significant role of ohmic heating in enhancing sensorial quality, a critical factor for the commercial viability of food products.