ArticleFoods (Basel, Switzerland)2021
Effect of UV-C Irradiation, Storage and Subsequent Cooking on Chemical Constituents of Fresh-Cut Potatoes.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
UV-C irradiation successfully reduces the growth of microorganisms, but it can also affect the content of phenolics and sugars of fresh-cut potatoes (FCP). This could consequently alter antioxidant capacity of FCP or its potential for acrylamide formation. Therefore, this paper investigates the influence of UV-C irradiation on the content of phenolics [chlorogenic acid (CA)] and individual sugars during storage of FCP as well as after cooking. Acrylamide was also monitored in FCP after frying. Potato slices pre-treated with sodium ascorbate solution and vacuum-packaged were UV-C irradiated for 0, 3, 5, and 10 min in order to obtain irradiation doses of 0, 1.62, 2.70, and 5.40 kJ m
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