Mecanismos para inibição do escurecimento em batatas processadas tipo pronta para o consumo visando um produto orgânico

Abstract

The traditional ready-to-eat potato processing is based on the use of sodium metabisulfite (MBS) to avoid browning reactions. However, there are several negative attributes associated with the use of MBS in food, being the main limiting factor by vegetable industries interested in obtaining organic certification for their line of processed products. In this context, the objective of this work was to evaluate different mechanisms of inhibition of browning in ready-to-eat processed potatoes as alternative to the use of MBS. The experimental design in central composite rotational design (DCCR) was used to determine the ideal conditions of pH and aw for the processing of potatoes and to study the effect of cysteine and glycine betaine as anti-browning agents. The lactic fermentation process was investigated as a mechanism for reduction non-enzymatic browning in processed potatoes. Finally, the best treatments of the previous stages were selected and the individual and combined effect of chemical and biological immersion on the physicochemical quality and intensity of the Maillard reaction in processed potato during storage for two months was evaluated. Both quantitative modeling and response surface methodology suggested that pH 5 and aw 0.99 were the most effective parameters of to control Maillard browning in processed potatoes. Simultaneous optimization showed maximum mitigation of the formation of melanoidins and intermediate compounds in processed potatoes at concentrations of 0.125% cysteine and 0.0625% of glycine betaine. The lactic fermentation process by Lactobacillus acidophilus significantly reduced (p<0.05) the formation of intermediate compounds and brown compounds from the final stage of the Maillard reaction in processed potatoes, an effect intensified as the fermentation time increased to 45 for 180 or 240 minutes. The combined effect of the anti-browning mechanisms revealed that treatments T5, T6, T7 and T8 significantly reduced the intensity of the Maillard reaction in ready-to-eat processed potatoes, maintaining the physicochemical quality, color, and texture of potatoes comparable to those dipped in MBS with stability during storage. However, biological treatment for 45 minutes did not significantly influence when combined with chemical treatments. Thus, a combination of factors defined according to specific conditions of the processing of ready-to-eat potatoes alternative to the use of MBS was proposed, enabling the availability of organic products or even healthier and more sustainable conventional products.