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<p>Argentina is amongst the countries with the highest potato yield per hectare, with the southeastern region of Buenos Aires serving as a key production area for super-frozen pre-fried sticks, potato chips, and minimally processed potato products. A major challenge in preserving these products is their short shelf life due to enzymatic browning and other biochemical and microbiological alterations. This study aimed to evaluate osmotic dehydration (OD) as a complementary technology to refrigeration to enhance the quality and extend the shelf life of minimally processed potato cubes. Sorbitol (SO) and glucose syrup (GS) were selected as osmotic agents, excluding sucrose due to its high sweetness. The optimal OD conditions were determined: 2&#xa0;h of processing time at 40&#xa0;°C with a solute concentration of 35% w/w, incorporating 5% w/w NaCl and 0.5% w/w each of ascorbic and citric acid. Experimental data were successfully modelled using Peleg and Azuara equations, with Peleg providing a better fit. Mass transfer analysis in two potato varieties (Innovator and Spunta) showed higher water loss and solid gain with sorbitol, with no significant varietal differences. OD-treated samples exhibited lower browning index and polyphenol oxidase activity whilst retaining higher total phenol and ascorbic acid content than controls. These findings suggest that OD can serve as an effective pre-treatment to improve the quality and shelf life of refrigerated potato cubes.</p>

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Osmotic Dehydration as a Pretreatment for Minimally Processed Potatoes During Refrigerated Storage

  • 期刊论文

  • 发表日期：

    2025年9月20日

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  • Paola Ceroli,
  • Gabriela Fasciglione,
  • Gisela Lagos,
  • Laura Campañone

摘要

Argentina is amongst the countries with the highest potato yield per hectare, with the southeastern region of Buenos Aires serving as a key production area for super-frozen pre-fried sticks, potato chips, and minimally processed potato products. A major challenge in preserving these products is their short shelf life due to enzymatic browning and other biochemical and microbiological alterations. This study aimed to evaluate osmotic dehydration (OD) as a complementary technology to refrigeration to enhance the quality and extend the shelf life of minimally processed potato cubes. Sorbitol (SO) and glucose syrup (GS) were selected as osmotic agents, excluding sucrose due to its high sweetness. The optimal OD conditions were determined: 2 h of processing time at 40 °C with a solute concentration of 35% w/w, incorporating 5% w/w NaCl and 0.5% w/w each of ascorbic and citric acid. Experimental data were successfully modelled using Peleg and Azuara equations, with Peleg providing a better fit. Mass transfer analysis in two potato varieties (Innovator and Spunta) showed higher water loss and solid gain with sorbitol, with no significant varietal differences. OD-treated samples exhibited lower browning index and polyphenol oxidase activity whilst retaining higher total phenol and ascorbic acid content than controls. These findings suggest that OD can serve as an effective pre-treatment to improve the quality and shelf life of refrigerated potato cubes.