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Tkaczyńska A, Rytel E, Kucharska AZ, Kolniak‐Ostek J, Sokół‐Łętwska A. Stability of color and biologically active compounds of pasteurized juices from potatoes with colored flesh. Food Sci Nutr 2024; 12:4637-4655. [PMID: 39055229 PMCID: PMC11266897 DOI: 10.1002/fsn3.4102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 01/31/2024] [Accepted: 03/01/2024] [Indexed: 07/27/2024] Open
Abstract
Juices from potato varieties with colored flesh contain a large amount of biologically active compounds, but they tend to darken enzymatically, which deteriorates the quality. One of the factors that can improve the color of juices is pasteurization. The aim of the study was to investigate the effect of pasteurization temperature on the anthocyanin content and color of juices from potatoes with colored flesh. The research material included juices from potato varieties with red and purple flesh. Juices pasteurized at 75 °C were characterized by the lightest color and an increase in the a* (red color) and b* (yellow color) parameters compared to unpasteurized juices. Pasteurization of juices reduced the amount of glycoalkaloids by an average of 54% compared to unpasteurized juices (larger losses in the content of α-chaconine than α-solanine). Purple potato juices showed a higher content of total polyphenols by an average of 30% and anthocyanins by 70% than juices from red potatoes. Pelargonidin and its derivatives were identified in red potato juices, while petunidin and peonidin were the most abundant in purple potato juices. Higher losses of total polyphenols were found in juices from red varieties of potatoes, while anthocyanins were less thermostable in juices from varieties with purple flesh.
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Affiliation(s)
- Agnieszka Tkaczyńska
- Department of Food Storage and TechnologyWrocław University of Environmental and Life SciencesWrocławPoland
| | - Elżbieta Rytel
- Department of Food Storage and TechnologyWrocław University of Environmental and Life SciencesWrocławPoland
| | - Alicja Z. Kucharska
- Departament of Fruit, Vegetable and Plant Nutraceutical TechnologyWrocław University of Environmental and Life SciencesWrocławPoland
| | - Joanna Kolniak‐Ostek
- Departament of Fruit, Vegetable and Plant Nutraceutical TechnologyWrocław University of Environmental and Life SciencesWrocławPoland
| | - Anna Sokół‐Łętwska
- Departament of Fruit, Vegetable and Plant Nutraceutical TechnologyWrocław University of Environmental and Life SciencesWrocławPoland
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2
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Bravo C, Peña F, Nahuelcura J, Vidal C, González F, Jiménez-Aspee F, Bustamante L, Contreras B, Ruiz A. Stability of Phenolic Compounds, Antioxidant Activity and Color Parameters in Colored-Flesh Potato Chips. Molecules 2023; 28:6047. [PMID: 37630299 PMCID: PMC10459281 DOI: 10.3390/molecules28166047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 08/07/2023] [Accepted: 08/08/2023] [Indexed: 08/27/2023] Open
Abstract
Potato (Solanum tuberosum) chips are the most consumed snacks worldwide today. Colored potato chips prepared from potato cultivars with red and purple flesh are a novel alternative to traditional potato chips because of their higher phenolic compound content, such as anthocyanins and hydroxycinnamic acid derivatives (HCADs), which might make these chips healthier compared with traditional chips. There is little information on the stability of these compounds. In this study, the nutritional value of these chips was evaluated by determining phenolic profiles, antioxidant activity and color parameters with liquid chromatography diode array and mass spectrometry detection (HPLC-DAD-ESI-MS/MS) and spectrophotometric methods during storage for four months. Five anthocyanins and three HCADs were detected, with the latter compounds being the most abundant, with concentrations on average between the first (97.82 mg kg-1) and the last (31.44 mg kg-1) week of storage. Similar trends were observed in antioxidant activity and stability, with the CUPRAC method showing the highest response among all the methods employed. The color indices were stable throughout the storage time. Based on these results, colored-flesh potato chips are an optimal alternative for consumption because of their high retention of phenolic compounds and antioxidant activity during storage, providing potential benefits to human health.
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Affiliation(s)
- Catalina Bravo
- Departamento de Ciencias Químicas y Recursos Naturales, Scientific and Technological Bioresource Nucleus BIOREN-UFRO, Universidad de La Frontera, Temuco 4811230, Chile
| | - Fabiola Peña
- Departamento de Ciencias Químicas y Recursos Naturales, Scientific and Technological Bioresource Nucleus BIOREN-UFRO, Universidad de La Frontera, Temuco 4811230, Chile
- Programa de Doctorado en Ciencias Agroalimentarias y Medioambiente, Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco 4811230, Chile
| | - Javiera Nahuelcura
- Departamento de Ciencias Químicas y Recursos Naturales, Scientific and Technological Bioresource Nucleus BIOREN-UFRO, Universidad de La Frontera, Temuco 4811230, Chile
| | - Catalina Vidal
- Departamento de Ciencias Químicas y Recursos Naturales, Scientific and Technological Bioresource Nucleus BIOREN-UFRO, Universidad de La Frontera, Temuco 4811230, Chile
| | - Felipe González
- Departamento de Ciencias Químicas y Recursos Naturales, Scientific and Technological Bioresource Nucleus BIOREN-UFRO, Universidad de La Frontera, Temuco 4811230, Chile
- Programa de Doctorado en Ciencias Mención Biología Celular y Molecular Aplicada, Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco 4811230, Chile
| | - Felipe Jiménez-Aspee
- Department of Food Biofunctionality (140b), Institute of Nutritional Sciences, University of Hohenheim, Garbenstr. 28, D-70599 Stuttgart, Germany
| | - Luis Bustamante
- Departamento de Análisis Instrumental, Facultad de Farmacia, Universidad de Concepción, Concepción 4030000, Chile
| | - Boris Contreras
- C-M SpA, Loteo Pozo de Ripio s/n, Parque Ivian II, Puerto Varas 5550000, Chile
| | - Antonieta Ruiz
- Departamento de Ciencias Químicas y Recursos Naturales, Scientific and Technological Bioresource Nucleus BIOREN-UFRO, Universidad de La Frontera, Temuco 4811230, Chile
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3
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Ar plasma jet treatment delay sprouting and maintains quality of potato tubers (Solanum tuberosum L.) by enhancing antioxidant capacity. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2022.102145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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4
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Jokioja J, Yang B, Linderborg KM. Acylated anthocyanins: A review on their bioavailability and effects on postprandial carbohydrate metabolism and inflammation. Compr Rev Food Sci Food Saf 2021; 20:5570-5615. [PMID: 34611984 DOI: 10.1111/1541-4337.12836] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 08/13/2021] [Accepted: 08/14/2021] [Indexed: 12/31/2022]
Abstract
Anthocyanins, the natural red and purple colorants of berries, fruits, vegetables, and tubers, improve carbohydrate metabolism and decrease the risk factors of metabolic disorders, but their industrial use is limited by their chemical instability. Acylation of the glycosyl moieties of anthocyanins, however, changes the chemical properties of anthocyanins and provides enhanced stability. Thus, acylated anthocyanins are more usable as natural colorants and bioactive components of innovative functional foods. Acylated anthocyanins are common in pigmented vegetables and tubers, the consumption of which has the potential to increase the intake of health-promoting anthocyanins as part of the daily diet. For the first time, this review presents the current findings on bioavailability, absorption, metabolism, and health effects of acylated anthocyanins with comparison to more extensively investigated nonacylated anthocyanins. The structural differences between nonacylated and acylated anthocyanins lead to enhanced color stability, altered absorption, bioavailability, in vivo stability, and colonic degradation. The impact of phenolic metabolites and their potential health effects regardless of the low bioavailability of the parent anthocyanins as such is discussed. Here, purple-fleshed potatoes are presented as a globally available, eco-friendly model food rich in acylated anthocyanins, which further highlights the industrial possibilities and nutritional relevance of acylated anthocyanins. This work supports the academic community and industry in food research and development by reviewing the current literature and highlighting gaps of knowledge.
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Affiliation(s)
- Johanna Jokioja
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, Turku, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, Turku, Finland
| | - Kaisa M Linderborg
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, Turku, Finland
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5
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Duarte‐Correa Y, Vargas‐Carmona MI, Vásquez‐Restrepo A, Ruiz Rosas ID, Pérez Martínez N. Native potato (
Solanum phureja
) powder by
Refractance Window Drying
: A promising way for potato processing. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13819] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Yudy Duarte‐Correa
- INTAL Research Group, Fundación INTAL, Institute of Food Science and Technology Itagüí Colombia
- BIOALI Research Group, Department of Food, Faculty of Pharmaceutical and Food Sciences Universidad de Antioquia Medellín Colombia
| | | | - Andrés Vásquez‐Restrepo
- Industrias Centricol S.A.S Medellín Colombia
- Laboratory of Bioprocess and Reactive Fluxes, Faculty of Mines Universidad Nacional de Colombia Medellín Colombia
| | - Ivan David Ruiz Rosas
- CREPIB Research Group, Faculty of Economics and Management Sciences Pedagogical and Technological University of Colombia Tunja Colombia
| | - Nely Pérez Martínez
- CREPIB Research Group, Faculty of Economics and Management Sciences Pedagogical and Technological University of Colombia Tunja Colombia
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Tereucan G, Ercoli S, Cornejo P, Winterhalter P, Contreras B, Ruiz A. Stability of antioxidant compounds and activities of a natural dye from coloured-flesh potatoes in dairy foods. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111252] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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7
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Effect of fresh beetroot application and processing conditions on some quality features of new type of potato-based snacks. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110919] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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8
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Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis. Food Chem 2020; 342:128526. [PMID: 33223300 DOI: 10.1016/j.foodchem.2020.128526] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 10/12/2020] [Accepted: 10/29/2020] [Indexed: 12/12/2022]
Abstract
Aqueous extracts from seven coloured potato varieties (three red-fleshed, three-purple fleshed, and one marble-fleshed) were studied for their anthocyanin content, in vitro biological activities, colouring properties and their potential application in the food industry. Acylated glycosides or pelargonidin and petunidin aglycones were identified as the main anthocyanin forms in the red and purple varieties, respectively. The total anthocyanin content among varieties ranged from 478.3 to 886.2 mg/100 g extract. All the extracts presented in vitro antioxidant, antibacterial and antifungal activities, whereas no toxic effects were detected. Finally, two selected extracts were tested as colourants in a soft drink formulation and presented suitable sensory profiles as well as high colour stability during a 30-day shelf-life when compared with the commercial colourant E163. Therefore, the tested extracts could be used as natural food colourants and considered for substituting the existing synthetic colouring agents.
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9
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Jurić S, Jurić M, Król-Kilińska Ż, Vlahoviček-Kahlina K, Vinceković M, Dragović-Uzelac V, Donsì F. Sources, stability, encapsulation and application of natural pigments in foods. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1837862] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Slaven Jurić
- Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, Croatia
| | - Marina Jurić
- Faculty of Pharmacy and Biochemistry, Department of Pharmacognosy, University of Zagreb, Zagreb, Croatia
| | - Żaneta Król-Kilińska
- Department of Functional Food Products Development, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
| | | | - Marko Vinceković
- Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Zagreb, Croatia
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
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10
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Samaniego I, Espin S, Cuesta X, Arias V, Rubio A, Llerena W, Angós I, Carrillo W. Analysis of Environmental Conditions Effect in the Phytochemical Composition of Potato ( Solanum tuberosum) Cultivars. PLANTS 2020; 9:plants9070815. [PMID: 32610590 PMCID: PMC7412447 DOI: 10.3390/plants9070815] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/07/2020] [Revised: 06/23/2020] [Accepted: 06/24/2020] [Indexed: 12/11/2022]
Abstract
Crop productivity and food quality are affected by environmental conditions. The objective of this work was to evaluate the effect of the environment on the concentration of phytochemical components in several potato (Solanum tuberosum) cultivars. The content of vitamin C (ascorbic acid, AA), the total carotenoids content (TCC), the total polyphenols content (TPC), and the total anthocyanins content (TAC) of 11 potatoes varieties grown in Ecuador (Cutuglahua, Pujilí, and Pilahuín) was measured by the spectrophotometric method. The antioxidant capacity (AC) of potato cultivars was evaluated by the ABTS method. The AA concentration ranged between 12.67 to 39.49 mg/100g fresh weight (FW), the TCC ranged between 50.00 and 1043.50 μg/100g FW, the TPC ranged between 0.41 and 3.25 g of gallic acid equivalents (GAE)/kg dry weight (DW), the TAC ranged between 2.74 and 172.53 μg/g FW and finally the AC ranged between 36.80 and 789.19 μg of trolox equivalents (TE)/g FW. Genotypes (G), location (L), and interaction (G x L) were significant at p < 0.01. The genotype (G) showed a greater variation in the phytochemical contents. AA and TPC showed the highest correlation with the AC. A selection of genotypes with these characteristics can be used to develop germplasms with a high AC.
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Affiliation(s)
- Iván Samaniego
- Department of Nutrition and Quality, National Institute of Agricultural Research (INIAP), Panamericana Sur Km. 1, Mejia 170516, Ecuador; (I.S.); (S.E.); (X.C.); (V.A.); (A.R.)
| | - Susana Espin
- Department of Nutrition and Quality, National Institute of Agricultural Research (INIAP), Panamericana Sur Km. 1, Mejia 170516, Ecuador; (I.S.); (S.E.); (X.C.); (V.A.); (A.R.)
| | - Xavier Cuesta
- Department of Nutrition and Quality, National Institute of Agricultural Research (INIAP), Panamericana Sur Km. 1, Mejia 170516, Ecuador; (I.S.); (S.E.); (X.C.); (V.A.); (A.R.)
| | - Verónica Arias
- Department of Nutrition and Quality, National Institute of Agricultural Research (INIAP), Panamericana Sur Km. 1, Mejia 170516, Ecuador; (I.S.); (S.E.); (X.C.); (V.A.); (A.R.)
| | - Armando Rubio
- Department of Nutrition and Quality, National Institute of Agricultural Research (INIAP), Panamericana Sur Km. 1, Mejia 170516, Ecuador; (I.S.); (S.E.); (X.C.); (V.A.); (A.R.)
| | - Wilma Llerena
- Facultad de Ciencias Pecuarias, Ingeniería en Alimentos, Universidad Técnica Estatal de Quevedo, Km 7 1/2 vía Quevedo-El Empalme, Los Ríos 120313, Ecuador;
| | - Ignacio Angós
- Departamento de Agronomía, Biotecnología y Alimentación, Edificio Los Olivos, Campus Arrosadia, Universidad Pública de Navarra (UPNA), Pamplona 31006, Espana;
| | - Wilman Carrillo
- Department of Research, Universidad Técnica de Babahoyo, Av. Universitaria Km 21/2 Av. Montalvo., Babahoyo 120301, Ecuador
- Correspondence: ; Tel.: +593-980288016
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11
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Petropoulos SA, Sampaio SL, Di Gioia F, Tzortzakis N, Rouphael Y, Kyriacou MC, Ferreira I. Grown to be Blue-Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables. Antioxidants (Basel) 2019; 8:E617. [PMID: 31817206 PMCID: PMC6943509 DOI: 10.3390/antiox8120617] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2019] [Revised: 11/30/2019] [Accepted: 12/03/2019] [Indexed: 01/03/2023] Open
Abstract
During the last few decades, the food and beverage industry faced increasing demand for the design of new functional food products free of synthetic compounds and artificial additives. Anthocyanins are widely used as natural colorants in various food products to replenish blue color losses during processing and to add blue color to colorless products, while other compounds such as carotenoids and betalains are considered as good sources of other shades. Root vegetables are well known for their broad palette of colors, and some species, such as black carrot and beet root, are already widely used as sources of natural colorants in the food and drug industry. Ongoing research aims at identifying alternative vegetable sources with diverse functional and structural features imparting beneficial effects onto human health. The current review provides a systematic description of colored root vegetables based on their belowground edible parts, and it highlights species and/or cultivars that present atypical colors, especially those containing pigment compounds responsible for hues of blue color. Finally, the main health effects and antioxidant properties associated with the presence of coloring compounds are presented, as well as the effects that processing treatments may have on chemical composition and coloring compounds in particular.
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Affiliation(s)
- Spyridon A. Petropoulos
- Crop Production and Rural Environment, Department of Agriculture, University of Thessaly, 38446 Nea Ionia, Greece
| | - Shirley L. Sampaio
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal;
| | - Francesco Di Gioia
- Department of Plant Science, The Pennsylvania State University, University Park, PA 16802, USA;
| | - Nikos Tzortzakis
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, 3603 Limassol, Cyprus;
| | - Youssef Rouphael
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy;
| | - Marios C. Kyriacou
- Department of Vegetable Crops, Agricultural Research Institute, 1516 Nicosia, Cyprus;
| | - Isabel Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal;
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12
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Trujillo‐Agudelo S, Osorio A, Gómez F, Contreras‐Calderón J, Mesías‐Garcia M, Delgado‐Andrade C, Morales F, Vega‐Castro O. Evaluation of the application of an edible coating and different frying temperatures on acrylamide and fat content in potato chips. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13198] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sara Trujillo‐Agudelo
- BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food SciencesUniversity of Antioquia, Street 67 No. 53‐108. Medellín Colombia
| | - Ana Osorio
- BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food SciencesUniversity of Antioquia, Street 67 No. 53‐108. Medellín Colombia
| | - Faver Gómez
- BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food SciencesUniversity of Antioquia, Street 67 No. 53‐108. Medellín Colombia
| | - Jose Contreras‐Calderón
- BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food SciencesUniversity of Antioquia, Street 67 No. 53‐108. Medellín Colombia
| | - Marta Mesías‐Garcia
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN‐CSIC) Madrid‐ Spain
| | | | - Francisco Morales
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN‐CSIC) Madrid‐ Spain
| | - Oscar Vega‐Castro
- BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food SciencesUniversity of Antioquia, Street 67 No. 53‐108. Medellín Colombia
- American University Corporation, Career. 42 No. 52 ‐ 06 (Av. La Playa), Medellín Colombia
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13
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González Victoriano L, Guemes Vera N, Chel Guerrero LA, Bernardino Nicanor A, Soto Simental S, Chanona Pérez JJ, Quintero Lira A. Physical–chemical characterization and antioxidant properties of extruded products made from mixtures composed of corn grits and red potato flour ( Oxalis tuberosa). CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2018.1554703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
| | - Norma Guemes Vera
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, México
| | | | | | - Sergio Soto Simental
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, México
| | - José J. Chanona Pérez
- Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional, Mexico city, México
| | - Aurora Quintero Lira
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, México
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