Search Results (114)

Food quality and safety are paramount in preserving the culinary authenticity and cultural integrity of Chinese cuisine, characterized by intricate ingredient combinations, diverse cooking techniques (e.g., stir-frying, steaming, and braising), and region-specific flavor profiles. Traditional non-destructive detection methods often struggle with the unique challenges posed by Chinese dishes, including complex textural variations in staple foods (e.g., noodles, dumplings), layered seasoning compositions (e.g., soy sauce, Sichuan peppercorns), and oil-rich cooking media. This study pioneers a hyperspectral imaging framework enhanced with domain-specific deep learning algorithms (spatial–spectral convolutional networks with attention mechanisms) to address these challenges. Our approach effectively deciphers the subtle spectral fingerprints of Chinese-specific ingredients (e.g., fermented black beans, lotus root) and quantifies critical quality indicators, achieving an average classification accuracy of 97.8% across 15 major Chinese dish categories. Specifically, the model demonstrates high precision in quantifying chili oil content in Mapo Tofu with a Mean Absolute Error (MAE) of 0.43% w/w and assessing freshness gradients in Cantonese dim sum (Shrimp Har Gow) with a classification accuracy of 95.2% for three distinct freshness levels. This approach leverages the detailed spectral information provided by hyperspectral imaging to automate the classification and detection of Chinese dishes, significantly improving both the accuracy of image-based food classification by >15 percentage points compared to traditional RGB methods and enhancing food quality safety assessment. Full article

Plant polyphenols have emerged as potent bioactive molecules that can modulate key cellular pathways associated with aging and chronic disorders. The Mediterranean diet and the traditional Japanese style of life are rich in polyphenol-containing foods and beverages, and epidemiological evidence links these dietary patterns to increased longevity and reduced morbidity. This narrative review examines the chemical description of plant polyphenols, their mechanisms of action, including anti-inflammatory, antioxidant, and hormetic effects, and how supplementation or a diet rich in these compounds may provide further life extension. We discuss the major classes of polyphenols present in the Mediterranean dietary pattern (e.g., resveratrol and hydroxytyrosol) and in the Japanese diet (e.g., epigallocatechin gallate and soy isoflavones), comparing their biological behaviors and cooperative effects on metabolic, cardiovascular, and neurodegenerative conditions. We also examine a few preclinical and clinical studies that explain the beneficial impact of these chemicals on aging-associated biomarkers. Furthermore, both dietary habits are characterized by low consumption of processed foods and sugary carbonated drinks and reduced utilization of deep-frying with linoleic acid-rich oils, a practice that reduces the formation of harmful lipid peroxidation products, notably 4-hydroxynonenal, known to be implicated in accelerating the aging process. The Mediterranean dietary pattern is also characterized by a low/moderate daily consumption of wine, mainly red wine. This work debates emerging evidence addressing issues of bioavailability, dosage optimization, and formulation technologies for polyphenol supplementation, also comparing differences and similarities with the vegan and vegetarian diets. We also explore how these chemicals could modulate epigenetic modifications that affect gene expression patterns pertinent to health and aging. In conclusion, we aim to show a consolidated framework for the comprehension of how plant polyphenols could be utilized in nutritional strategies for potentiating life expectancy while stimulating further research on nutraceutical development. Full article

This study presents a novel approach combining near-infrared (NIR) spectroscopy with multivariate calibration to develop simplified yet robust regression models for evaluating the quality of various edible oils. Using a reduced number of NIR wavelengths selected via the stepwise decorrelation method (SELECT) and ordinary least squares (OLS) regression, the models quantify pigments (carotenoids and chlorophyll), antioxidant activity, and key sensory attributes (rancid, fruity green, fruity ripe, bitter, and pungent) in nine extra virgin olive oil (EVOO) varieties. The dataset also includes low-quality olive oils (e.g., refined and pomace oils, supplemented or not with hydroxytyrosol) and sunflower oils, both before and after deep-frying. SELECT improves model performance by identifying key wavelengths—up to 30 out of 700—and achieves high correlation coefficients (R = 0.86–0.96) with low standard errors. The number of latent variables ranges from 26 to 30, demonstrating adaptability to different oil properties. The best models yield low leave-one-out (LOO) prediction errors, confirming their accuracy (e.g., 1.36 mg/kg for carotenoids and 0.88 for rancidity). These results demonstrate that SELECT–OLS regression combined with NIR spectroscopy provides a fast, cost-effective, and reliable method for assessing oil quality under diverse processing conditions, including deep-frying, making it highly suitable for quality control in the edible oils industry. Full article

This study investigates the impact of hydroxytyrosol (HTyr) supplementation on the fatty acid profiles and oxidative stability of various extra virgin olive oil (EVOO) cultivars and other edible oils during prolonged deep-frying. EVOO cultivars including Picual, Cornicabra, Empeltre, Arbequina, Hojiblanca, Manzanilla, Royuela, Koroneiki, and Arbosana were analyzed alongside two sunflower oils and three refined olive oils under thermal stress at 170–210 °C for 3–6 h. HTyr consistently preserved monounsaturated fatty acids (MUFAs), particularly oleic acid (C18:1), while significantly reducing the degradation of polyunsaturated (PUFAs) and saturated fatty acids (SFAs) (p < 0.05) in many oil samples; for example, in olive oil °1, TMUFAs in Exp 1 revealed 7.28%, while in Exp 5 (with HTyr), TMUFAs increased to 7.47%. In olive oil °0.4, TMUFAs increased from 8.52% in Exp 1 to 9.17% in Exp 5. Additionally, In EVOO cv. Picual, total SFAs increased slightly, from 16.58% in Exp 1 to 16.96%, in Exp 5. Notably, total MUFA content (TMUFAs) was best preserved in Manzanilla (81.92%), followed by Hojiblanca (78.52%), Empeltre (78.09%), olive oil 1° (78.20%), Koroneiki (77.60%), and Arbosana (77.01%) (p < 0.05), indicating strong oxidative resistance. In Arbequina and Royuela oils, oleic acid retention also exceeded 76% after deep-frying. HTyr helped maintain fatty acid profiles within EU regulatory limits across most cultivars, despite minor exceedances in specific SFAs, such as lignoceric acid (C24:0), likely due to varietal traits or harvest timing. Principal component analysis (PCA) revealed distinct clustering patterns: sunflower oils grouped around linoleic acid (C18:2), reflecting high PUFA content, while olive oils clustered near oleic and palmitic acids. Cultivars such as Picual, Empeltre, Manzanilla, and Royuela showed unique associations with lignoceric acid, supporting the use of fatty acid profiles as cultivar-specific markers. HTyr supplementation enhanced oxidative stability and quality retention across oil types in terms of fatty acids profile, corroborating previous findings on the resilience of polyphenol-rich EVOOs under thermal stress. Furthermore, fatty acid composition varied significantly according to cultivar, HTyr, and deep-frying (p < 0.05), highlighting the complexity of oil quality determinants. This study supports the application of HTyr as a natural antioxidant to improve thermal stability and nutritional quality, not only in olive oils but also in other edible oils. These findings promote sustainable practices aligned with circular economy principles and advance the understanding of fatty acid dynamics during deep-frying. HTyr-enriched oils present promising potential in both culinary and industrial contexts. Full article

Near-infrared (NIR) spectroscopy, combined with multivariate calibration techniques such as stepwise decorrelation of variables (SELECT) and ordinary least squares (OLS) regression, was used to develop robust, reduced-spectrum regression models for quantifying key phenolic compound markers in various olive oils. These oils included nine extra virgin olive oil (EVOO) varieties, refined olive oil (ROO) blended with virgin olive oil (VOO) or EVOO, and pomace olive oil, both with and without hydroxytyrosol (HTyr) supplementation. Olive oils were analyzed before and after deep frying. The results show that HTyr ranged from 7.28 mg/kg in Manzanilla (lowest) to 21.43 mg/kg in Royuela (highest). Tyrosol (Tyr) varied from 5.87 mg/kg in Royuela (lowest) to 14.86 mg/kg in Hojiblanca (highest). Similar trends were observed in all phenolic fractions across olive oil cultivars before and after deep-frying. HTyr supplementation significantly increased both HTyr and Tyr levels in non-fried and fried supplemented oils, with HTyr rising from single digits in some controls (around 0 mg/kg) to over 300 mg/kg in most of the supplemented samples. SELECT efficiently reduced redundancy by selecting the most vital wavelengths and thus significantly improved the regression models for key phenolic compounds, including HTyr, Tyr, caffeic acid, decarboxymethyl ligstroside aglycone in dialdehyde form (oleocanthal), decarboxymethyl oleuropein aglycone in dialdehyde form (oleacein), homovanillic acid, pinoresinol, oleuropein aglycone in oxidized aldehyde and hydroxylic form (OAOAH), ligstroside aglycone in oxidized aldehyde and hydroxylic form (LAOAH), and total phenolic content (TPC), achieving correlation coefficients (R) of 0.91–0.98. The SELECT-OLS method generated highly predictive models with minimal complexity, using at most 30 wavelengths out of 700. The number of decorrelated predictors varied, at 12, 14, 15, 30, 30, 21, 30, 30, 30, and 18 for HTyr, Tyr, caffeic acid, oleocanthal, oleacein, homovanillic acid, pinoresinol, OAOAH, LAOAH, and TPC, respectively, demonstrating the adaptability of the SELECT-OLS approach to different spectral patterns. These reliable calibration models enabled online and routine quantification of phenolic compounds in EVOO, VOO, ROO, including both non-fried and fried as well as supplemented and non-supplemented samples. They performed well across eight deep-frying conditions (3–6 h at 170–210 °C). Implementing an NIR instrument with optimized variable selection would simplify spectral analysis and reduce costs. The developed models all demonstrated strong predictive performance, with low leave-one-out mean prediction errors (LOOMPEs) with values of 15.69, 8.47, 3.64, 9.18, 16.71, 3.26, 8.57, 13.56, 56.36, and 82.38 mg/kg for HTyr, Tyr, caffeic acid, oleocanthal, oleacein, homovanillic acid, pinoresinol, OAOAH, LAOAH, and TPC, respectively. These results confirm that NIR spectroscopy combined with SELECT-OLS is a feasible, rapid, non-destructive, and eco-friendly tool for the reliable evaluation and quantification of phenolic content in edible oils. Full article

The objectives of this study were to develop a coated gluten-free chicken liver product that could be consumed by a wide range of consumer groups and to investigate the quality characteristics and heterocyclic aromatic amine (HCA) compounds. The effects of three different formulations (thyme, turmeric, and control) and two different cooking methods (deep-frying and oven cooking) on the physical, chemical, microbiological, and sensorial characteristics and HCA compounds of samples, which were stored at −20 °C for 60 days, were investigated. TBARS values were lower in the oven-cooked samples than in the deep-fried samples at the end of the storage, with turmeric proving most effective (p < 0.05). TMAB and total HCA were lower in thyme and turmeric-added samples than in the control samples (p < 0.05). The total HCA content of the deep-fried and oven-cooked samples decreased by 14.42% and 13.20% with the addition of thyme and by 18.75% and 23.35% with the addition of turmeric, respectively. The oven-cooked sample with turmeric was stored for 60 days without any significant changes in the color, flavor, and overall acceptance according to the beginning of the storage (p > 0.05). In conclusion, gluten-free oven-cooked turmeric-added coated chicken liver can be a healthy food alternative in the market. Full article

This study evaluated the potential of pectin (PEC)-based coatings, enhanced with olive leaf extract (OLE) and chitosan nanoparticles (CH-NPs), to mitigate the formation of harmful compounds during the frying of French fries. The research compared deep fat and hot air frying methods. Initial characterization of the coating solutions included assessing zeta potential, Z-Average, polydispersity index, and antioxidant capacity. The inclusion of OLE and CH-NPs significantly boosted antioxidant activity, reaching 78.9%, without substantially altering zeta potential or Z-Average characteristics. Notably, hot air frying induced significantly higher levels of acrylamide (ACR) and hydroxymethylfurfural (HMF) compared to deep fat frying. However, the application of the developed coatings demonstrated a marked reduction in both ACR and HMF across both frying techniques. Furthermore, the coatings, particularly PEC with OLE and CH-NPs, effectively decreased oil absorption by 55% while simultaneously increasing moisture content. The sensory evaluation indicated that the panelists liked the deep-fat-fried fries significantly more compared to hot air frying. Deep-fat frying led to an elevated browning index, which was significantly counteracted by the application of the coatings. These findings underscore the importance of informing consumers about the potential for increased ACR and HMF formation during hot air frying, despite its advantages in reducing fat content, to ensure informed dietary choices. Full article

The current research aims to monitor the physicochemical changes in various varieties of extra virgin olive oils (EVOOs) supplemented with exogenous polyphenolic extract from olive fruit, enriched with hydroxytyrosol (HTyr) and its derivatives, compared to numerous refined olive oils, sunflower oil, and high oleic sunflower oil under different deep-frying conditions (170–210 °C for 3 to 6 h, with/without added HTyr. Acidity, K₂₃₂, K₂₇₀, ∆K, peroxide value (PV), anisidine value (AnV), TOTOX, refractive index (RI), carotenoids, chlorophyll, and antioxidant capacity using DPPH (2,2-diphenyl-1-picrylhydrazyl) approach were evaluated. The results show that EVOO varieties generally exhibit lower acidity and thermal degradation compared to refined olive oils, particularly when deep-fried at 170 °C for 3 h with exogenous HTyr (the best treatment). Royuela, Koroneiki, Empeltre, Manzanilla, and Arbosana EVOO varieties demonstrated lower K₂₃₂ values (1.36, 1.67, 1.79, 1.82, and 1.81, respectively). Under optimal deep-frying conditions, all EVOO varieties fell within the standard K₂₃₂ limit for EVOO (≤2.5), except for Cornicabra. Regarding K₂₇₀, only Royuela (0.11) and Manzanilla (0.22) were below the standard limit of ≤0.22. These two varieties also exhibited the lowest ΔK values (0.00). The findings further revealed that Royuela, Koroneiki, and Manzanilla had the lowest TOTOX values, with 20.76, 23.38, and 23.85, respectively. Moreover, Koroneiki and Arbosana had the highest carotenoid ratios, with values of 17.5 mg/kg and 13.7 mg/kg, respectively. Koroneiki, Arbosana, and olive oil 1° also displayed the highest chlorophyll concentrations, with values of 50.2, 53.7, and 47.5 mg/kg, respectively. Furthermore, the findings from the best deep-frying treatment indicated that all olive oil categories exhibited high scavenging radical activity toward DPPH, even in refined olive oil categories and low-quality original olive oil due to the addition of HTyr. In conclusion, deep-fried EVOOs enriched with HTyr at 170 °C/3 h are thermally stable, exhibiting low hydrolysis, low oxidation, higher antioxidant potential, and stable chlorophyll and carotenoid levels. The addition of HTyr to deep-frying oils not only enhances the health benefits of EVOO, supporting EFSA health claims but also acts as a promising stabilizer for the olive oil industry, particularly under high-temperature processing conditions over prolonged periods. This highlights its potential for industrial use as a natural alternative to synthetic antioxidants, not only for olive oil but also for other edible oils, with practical applications in the food industry to improve the quality and stability of frying oils. Full article

The evolution of food texturization techniques has opened new possibilities for producing healthy, ready-to-eat (RTE) snacks with improved sensory and nutritional properties. Originating from traditional methods such as deep frying and popping, the field has now embraced advanced technologies, including mechanical extrusion, puffing, Détente Instantanée Contrôlée (DIC), and the more recent Intensification of Vaporization by Decompression to the Vacuum (IVDV). These methods focus on enhancing texture and flavor and preserving nutritional value, while also prolonging shelf life, effectively meeting the increasing consumer demand for healthier snack options. This review explores the various food texturization methods, highlighting the key parameters for the optimization of organoleptic and nutritional properties. The strengths and limitations of each method were systematically evaluated and critically assessed. The development of innovative approaches for potential industrial applications, alongside efforts to mitigate the drawbacks of conventional methods, has become imperative. A comparative analysis was conducted, focusing on aspects such as productivity, efficacy, and operational conditions, demonstrating that the novel methods tend to be more environmentally sustainable and cost-effective while delivering the best-quality product in terms of texture, color, expansion factor, and nutritional content attributes. Full article

The effect of frying conditions on the quality attributes of clearhead icefish under deep frying and air frying was evaluated using the Soxhlet extractor method, colorimeter, and textural analyzer. With the increasing frying temperature and time, the water loss, oil uptake, volumetric shrinkage, redness, yellowness, browning index, hardness, crispiness, the dispersion of textural data, and sensory scores in deep-fried and air-fried samples increased (p < 0.05); the lightness, whiteness, and thiobarbituric acid reactive substances (TBARS) decreased (p < 0.05), while crispiness showed no significant difference (p > 0.05). Compared to deep-fried samples, air-fried samples showed a 15.6–20.8% and 63.2–64.7% decrease in the water content and oil content, respectively. Volumetric shrinkage, hardness, and crispiness of the air-fried samples increased 30.3–68.4%, 53.5–53.7%, and 53.0–59.1%, respectively, relative to deep-fried samples. Air-fried samples displayed a decreasing uniformity in color. Therefore, frying temperature and time conferred a desirable color and texture to the fried clearhead icefish by affecting mass transfer, Maillard reactions, and lipid oxidation reactions. In addition, the difference in quality attributes between deep-fried and air-fried products was attributed to the difference in heat transfer mode. The study aims to provide a theoretical basis for the application of two frying methods and the production of high-quality fried foods. Full article

Background: The growing consumption of snack foods such as chips driving demand for healthier, more nutritious alternatives. This study investigated the effect of frying temperature on oil absorption, oil binding capacity, and fatty acid composition of fish-based snacks made from a 1:1 ratio of tapioca starch and carp meat obtained after the separation of the remains of its industrial filleting. Methods: The snacks were deep-fried at 160 °C, 170 °C, and 180 °C, and analyzed for expansion, oil absorption, oil binding capacity, fatty acid profiles, and nutritional indices. Oxidation levels and free fatty acids were also measured, ensuring compliance with legal limits. Results: Deep-frying at 180 °C resulted in significantly higher snack expansion (95.20%) than the 50% expansion observed at 160 °C and 170 °C. However, snacks deep-fried at 180 °C absorbed the most oil (29.07%) and exhibited the lowest oil binding capacity (8.84%), whereas deep-frying at 160 °C and 170 °C led to oil binding capacities of 15.83% and 18.58%, respectively. Fatty acid profiles also showed temperature-dependent changes, with increased oil absorption reducing omega-3 to omega-6 ratios. Importantly, deep-frying for 45 s at all temperatures did not lead to excessive oxidation or free fatty acid levels beyond regulatory thresholds. Nutritional indices of the deep-fried product were comparable to those of vegetable oils, while before deep-frying, they resembled those of seafood products like shellfish and seaweed. Conclusions: While higher frying temperatures improve the texture and expansion of fish-based snacks, they also increase oil absorption and reduce oil binding. Based on these findings, deep-frying at 180 °C was suggested as the optimal condition to balance product texture, oil absorption, and nutritional quality, making the snacks a healthier alternative to conventional deep-fried products. Full article

Background: Vegan/vegetarian (VEG) restaurants and VEG options in omnivore (OMNI) restaurants may serve unhealthful plant-based food that may be more harmful than a typical American diet. Methods: A sample of 561 restaurants with online menus were analyzed over a 3-year period. Each plant-based menu entrée was counted, up to a maximum of ten entrées per restaurant, meaning that a restaurant customer could select from ten or more healthful plant-based choices. Entrées containing refined grains (e.g., white rice and refined flour), saturated fat (e.g., palm oil and coconut oil), or deep-fried foods were counted as zero. Results: We evaluated 278 VEG and 283 OMNI restaurants. A full menu (10 or more plant-based entrées) was available in 59% of the VEG, but only 16% of the OMNI (p < 0.0001). Zero healthful options occurred in 27% of OMNI, but only 14% of VEG (p = 0.0002). The mean healthy entrée count for all restaurants was 3.2, meaning that, on average, there were only about three healthful plant-based choices of entrées on the menu, significantly more in VEG (4.0 vs. 2.4 p < 0.0001). The most common entrée reduction was for refined grains (e.g., white flour in veggie-burger buns or white rice in Asian entrées, n = 1408), followed by fried items (n = 768) and saturated fat (n = 318). VEG restaurants had a significantly higher frequency of adequate VEG options (≥7 options, 24% vs. 13%, p = 0.0005). Conclusions: Restaurants listed as VEG have a slightly higher number of healthful entrées than OMNI restaurants, which offer more limited vegan/vegetarian options. Given the published relationship between unhealthful dietary patterns, chronic illness, and mortality, we propose that detailed nutrition facts be publicly available for every restaurant. Full article

Soybean oil is susceptible to thermal deterioration, especially during the deep-frying process due to its high polyunsaturated fatty acids. Soybean oil has been employed to enhance the nutritional profile and thermal stability by simply blending it with other oils, including palm olein, camelia, sesame, and cashew nut oil. In particular, coconut oil is more resistant to oxidation than those oils, so adding it to soybean oil that is prone to oxidation can make the mixture more stable. Therefore, this study aims to investigate the thermal stability of soybean oil by blending it with coconut oil and evaluating the blend’s physicochemical changes during the continuous deep frying of banana chips. Refined soybean oil was blended with refined coconut oil at different ratios (% v/v), including 100:0 (A), 80:20 (B), 70:30 (C), and 60:40 (D). All the mixtures were used for continuous deep frying at a constant temperature of 180 °C. The banana chips were fried for 1 min at 5 min intervals over a total of nine batches. The findings show that changes in the physicochemical properties of the frying oils were significantly affected by the soybean oil to coconut oil ratios and the frying duration, which were analyzed using a two-way analysis of variance (p < 0.05). The alteration in free fatty acids and peroxide values were found to be the lowest in treatment C, followed by D < B < A, by using a two-way analysis of variance (p < 0.05). Conversely, the highest total oxidation value was found in treatment A, followed by B > C > D. The lightness of the oil reached the highest value in the last frying cycle in treatments B and C, followed by D and A, while the color of the fried banana chips achieved the maximum value in treatment D, followed by C < B < A. In addition, the lipid content in the fried banana chips was observed to be the lowest in treatments D and C compared to B and A. This study indicated that blending highly unsaturated soybean oil with coconut oil could enhance its thermal stability. Consequentially, a 70:30 (% v/v) ratio of soybean oil with coconut oil exhibited good thermal stability during continuous deep frying. This study provides insights into an alternative blending technique for soybean and coconut oils to improve the thermal stability of frying oil during continuous deep frying. Full article

Edible oils are essential dietary components that provide crucial micronutrients. However, their quality can deteriorate during frying—a common cooking method—and with prolonged light exposure due to chemical reactions such as hydrolysis, oxidation, and polymerization. These processes lead to the formation of harmful compounds, particularly aldehydes. This study investigates how thermal and light exposure impact the chemical composition of five widely used edible oils: olive, rapeseed, sunflower, sesame, and peanut oils. For the thermal treatment, the oils were heated to 190 ± 5 °C in a commercial fryer, with samples taken at the start and after 10 min and 60 min of heating, while intermittently frying chicken nuggets to simulate typical frying conditions. For the light exposure treatment, the oil samples were exposed to direct sunlight for 3 and 8 h, with control samples being collected beforehand. The oil composition was analyzed using an advanced 800 MHz nuclear magnetic resonance (NMR) instrument with a triple-resonance inverse cryoprobe, providing high sensitivity and resolution. The results revealed a significant increase in various aldehyde compounds in all oils under both thermal and light exposure conditions. Notably, this study identified the generation of genotoxic and cytotoxic α,β-unsaturated aldehydes, including 4-hydroperoxy-(E)-2-alkenals, 4-hydroxy-(E)-2-alkenals, and 4,5-epoxy-(E)-2-alkenals. Given the established association of aldehydes with health risks, including cancer, Alzheimer’s, and Parkinson’s diseases, these findings highlight the importance of monitoring oil degradation during cooking and the appropriate storage of oils to minimize light exposure to reduce potential health risks. Full article

The aim of this research was to study the effect of osmotic dehydration (OD) and/or pulsed electric field (PEF) on the quality of MAP-packed potatoes, both as raw materials and after deep frying. Fresh-cut potato strips (from Naxos island) were osmotically dehydrated using a solution of 20% glycerol, 5% sodium chloride, and 1% ascorbic acid (wt) at a 5:1 liquid-to-food ratio at 35 °C for 120 min. OD-treated and untreated samples were packaged at MAP (0.2% O₂ + 12% CO₂) and stored at 4, 8, and 12 °C. Color (Browning Index, BI), texture (hardness, F_max), sensory characteristics (including total sensory quality), and microbial stability (total aerobic and anaerobic counts, Pseudomonas, Entrobacteriaceae, and yeasts/molds) were monitored during storage. After package opening, samples were deep-fried at 180 °C for up to 8 min, and the oil content of fried samples was quantified. Sensory evaluation of raw and fried samples was conducted. Untreated fresh-cut potatoes were characterized by detrimental color degradation starting from the third day of storage at 4 °C and presented microbial growth (total viable counts: 6 log (CFU)/g) on the sixth day, whereas pre-treated potato samples retained their color and microbiological stability after 15 and 18 days of cold storage, respectively. OD pre-treatment reduced the oil uptake during frying (up to 30%). Full article