Search Results (138)

Sweet potato is a valuable root due to its nutritional benefits, health-promoting properties, and technological applications. The peel, often discarded during food processing, can be employed in the food industry, supporting a circular economy. Purple sweet potato peel (PSPP) is rich in anthocyanins, which can be used as natural colourants and antioxidants. Optimising their extraction can enhance yield and reduce costs. The current work aimed to optimize anthocyanin and antioxidant recovery from PSPP using a Box-Behnken design and sonotrode ultrasound-assisted extraction (sonotrode-UAE). Three independent variables were analysed: extraction time (2–6 min), ethanol concentration (35–85%), and liquid-to-solid ratio (10–30 mL/g). The dependent variables included total monomeric anthocyanin content (TMAC), individual anthocyanins, and antioxidant activity. TMAC in 15 extracts ranged from 0.16 to 2.66 mg/g PSPP. Peonidin-3-caffeoyl-p-hydroxybenzoyl sophoroside-5-glucoside was the predominant anthocyanin. Among four antioxidant assays, Ferric-reducing antioxidant power (FRAP) showed the highest value. Ethanol concentration significantly influenced anthocyanin and antioxidant recovery (p < 0.05). The model demonstrated adequacy based on the coefficient of determination and variation. Optimal extraction conditions were 6 min with 60% ethanol at a 30 mL/g ratio. Predicted values were validated experimentally (coefficient of variation <10%). In conclusion, PSPP is a promising matrix for obtaining anthocyanin-rich extracts with antioxidant activity, offering potential applications in the food industry. Full article

The food industry consumes large amounts of water across various processes, and generates wastewater characterized by parameters like biochemical oxygen demand, chemical oxygen demand, pH, suspended solids, and nutrients. To meet environmental standards and enable reuse or valorization, treatment methods such as physicochemical, biological, and membrane-based processes are applied. This review focuses on the valorization of food industry wastewater in the biotechnological production of high-value products, with an emphasis on starch-rich wastewater, wineries and confectionery industry wastewater, and with a focus on new technologies for reduces environmental burden but also supports circular economy principles. Starch-rich wastewaters, particularly those generated by the potato processing industry, offer considerable potential for biotechnological valorization due to their high content of soluble starch, proteins, organic acids, minerals, and lipids. These effluents can be efficiently converted by various fungi (e.g., Aspergillus, Trichoderma) and yeasts (e.g., Rhodotorula, Candida) into value-added products such as lipids for biodiesel, organic acids, microbial proteins, carotenoids, and biofungicides. Similarly, winery wastewaters, characterized by elevated concentrations of sugars and polyphenols, have been successfully utilized as medium for microbial cultivation and product synthesis. Microorganisms belonging to the genera Aspergillus, Trichoderma, Chlorella, Klebsiella, and Xanthomonas have demonstrated the ability to transform these effluents into biofuels, microbial biomass, biopolymers, and proteins, contributing to sustainable bioprocess development. Additionally, wastewater from the confectionery industry, rich in sugars, proteins, and lipids, serves as a favorable fermentation medium for the production of xanthan gum, bioethanol, biopesticides, and bioplastics (e.g., PHA and PHB). Microorganisms of the genera Xanthomonas, Bacillus, Zymomonas, and Cupriavidus are commonly employed in these processes. Although there are still certain regulatory issues, research gaps, and the need for more detailed economic analysis and kinetics of such production, we can conclude that this type of biotechnological production on waste streams has great potential, contributing to environmental sustainability and advancing the principles of the circular economy. Full article

The production of bio-based products for different purposes has become an increasingly common strategy over the last few decades, both in Europe and worldwide. This trend seeks to contribute to mitigating the impacts associated with climate change and to cope with the ambitious objectives established at European level. Over recent decades, agro-industries have shown significant potential as biomass suppliers, triggering the development of robust logistical supply chains and the valorization of by-products to obtain bio-based products that can be marketed at competitive prices. However, this transformation may, in some cases, involve restructuring traditional business model to incorporate the biorefinery concept. In this sense, the first step in developing a bio-based value chain involves assessing the resource’s availability and characterizing the feedstock to select the valorization pathway and the bio-application with the greatest potential. The paper incorporates inputs from a case study on PATURPAT, a company commercializing a wide range of ready-prepared potato products, which has commissioned a starch extraction facility to process the rejected pieces of potatoes and water from the process to obtain starch that can be further valorized for different bio-applications. This study aims to comprehensively review current trends and frameworks for potatoes processing agro-industries and define the most suitable bio-applications to target, as well as identify opportunities and challenges. Full article

The fried potato market is a high-value industry, exceeding USD 55 billion and still growing. However, the genetic mechanisms underlying key frying traits remain poorly understood. In this study, we conducted a transcriptome analysis on two types of potatoes with distinct end-use purposes to identify the gene expression profiles related to desirable frying qualities, focusing on texture and appearance after frying. Key genes encoding starch synthase 1 and 3, sucrose synthase 4, invertases, and pectin methyl-esterase inhibitors were found to be differentially regulated in waxy and mealy potatoes based on their frying characteristics. Notably, mealy potatoes exhibited a higher expression of starch synthesis-related genes and a lower expression of invertase genes. These expression patterns may enhance glucose-to-starch conversion, thereby reducing glucose levels and minimizing sugar-induced browning, which results in a lighter fried appearance. Additionally, we identified two transcription factors, StbZIP2 and StbZIP35, that are potentially co-expressed with two starch synthases. These transcription factors are responsive to abscisic acid, a key hormonal regulator involved in tuber development. This study provides transcriptomic insights for processing quality improvement and identifies key candidate genes for marker-assisted breeding. Further studies across more diverse samples with integrative multi-omics approaches will strengthen the application of these insights in breeding programs. Full article

The potato (Solanum tuberosum L.) ranks among the most consumed agricultural products globally and is nutrient-rich. Exposure of potato tubers’ epidermal and subcutaneous tissues to light results in greening and the production of neurotoxic steroidal glycoalkaloids, which significantly reduces tuber quality, increases food safety risks, and leads to rejection by consumers and the processing industry. This review conducts an in-depth analysis of three key aspects: (1) the differences in various light conditions, namely, the disparities in light sources, wavelengths, intensities, and durations; (2) the characteristics of potato cultivars resistant to greening; and (3) the molecular mechanisms of light-induced biosynthesis of chlorophyll and steroidal glycoalkaloids (SGAs). This review is expected to provide technical support for potato food safety measures and a theoretical foundation for the molecular breeding of green-resistant potato varieties. Full article

The global potato industry has changed dramatically over the past half century—the potato-planting area in Poland decreased from 2,819,200 hectares in 1961 to 188,580 hectares in 2023, representing a 1394.96% relative decrease; South Africa’s potato production increased from 332,000 tons in 1961 to 2.42 million tons in 2023, representing a 627.60% relative increase. This study provides a comprehensive comparison of the potato-processing industries in China and major global producers. The global potato-processing market was valued at USD 40.97 billion in 2023 and is projected to reach USD 60.08 billion by 2031, with significant variations in production and consumption patterns across countries. As the world’s largest potato producer, China processes approximately 15% of its total potato output, whereas India, the second-largest producer, processes only about 7%. In contrast, developed countries such as the United States, Canada, and leading European nations—including Germany, the Netherlands, France, and Belgium—demonstrate significantly higher levels of processing, underpinned by advanced technologies, automation, and efficient quality-control systems. In order to conduct an in-depth analysis of the competitiveness of China’s potato-processing industry, this paper employs the Diamond Model to carry out relevant research. Despite rapid progress, China’s potato-processing industry still lags behind these global leaders in key aspects such as automation, production efficiency, and product quality. Differences remain evident in major processed potato products, including French fries, potato chips, potato flakes, and starch, as well as in raw-material supply chains, environmental sustainability, and market competitiveness. However, China’s role in the global potato-processing industry is evolving. A major milestone was reached in 2022 when China became a net exporter of frozen French fries for the first time, signaling a shift in its position in the international market. This transformation highlights China’s emergence as a key player in global French fry exports and suggests a potential restructuring of the industry. While challenges remain, the growing acceptance of Chinese French fries in international markets reflects improving product quality. Future industry trends point toward increased automation, product innovation, circular economy practices, and greater international market integration. To enhance its competitiveness, China must further modernize its processing industry, adopt cutting-edge technologies, strengthen quality control, and expand its global footprint to secure a stronger position in the evolving international potato-processing landscape. Full article

Potato peel represents a major by-product of the potato-processing industry and a promising source of bioactive compounds with potential health benefits. This study investigates the biochemical and nutritional composition of peels from five purple and two red potato cultivars, with particular attention to their phytochemical profiles and antioxidant properties. Total phenolic content, carbohydrates, proteins, and lipids were quantified using UV–visible spectrophotometry. The phytochemical composition was further characterized via High-Performance Liquid Chromatography coupled with a Diode-Array Detector (HPLC-DAD). Antioxidant and radical-scavenging capacities of the extracts were assessed through Ferric Reducing Antioxidant Power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. Significant variability was observed across cultivars for all measured parameters. While all samples were rich in carbohydrates and proteins, they shared a common phenolic profile dominated by chlorogenic acid and its derivatives, as well as caffeic acid. Anthocyanin composition, however, was highly cultivar-specific. Notably, all extracts demonstrated strong antioxidant and antiradical activities, in agreement with their high total phenolic content. These findings highlight the potential of red and purple potato peels as valuable sources of functional ingredients for food and nutraceutical applications. Full article

Traditional tomato-braised beef brisket with potatoes is celebrated for its rich, complex flavors and culinary appeal but requires lengthy preparation. Pre-packaged versions of the dish rely on thermal sterilization for safety; however, high-temperature processing accelerates protein and lipid oxidation, thereby compromising its sensory quality. As the demand for ready-to-eat meals grows, the food industry faces the challenge of ensuring microbial safety while preserving flavor integrity. In this study, low-temperature plasma sterilization (LTPS) (160 KV, 450 s) was evaluated as a non-thermal alternative to conventional high-temperature short-time (HSS) sterilization. Furthermore, a comprehensive analysis was conducted over a 10-day storage period, assessing microbial viability, physicochemical properties (pH, shear force, and water-holding capacity), oxidative markers (TBARS, TVB-N, and protein carbonyls), volatile compounds (GC-MS), and electronic nose (e-nose) responses. The results revealed that LTPS (160 kV, 450 s) successfully maintained bacterial counts below regulatory limits (5 lg CFU/g) for 72 h, ensuring that the microbial indicators of short-term processed products sold to supermarkets through cold chain logistics were in the safety range. Additionally, LTPS-treated samples showed a 4.2% higher water-holding capacity (p < 0.05) during storage, indicating improved preservation of texture. Furthermore, LTPS-treated samples exhibited 32% lower lipid oxidation (p < 0.05) and retained 18% higher sulfhydryl content (p < 0.05) compared to HSS, indicating reduced protein oxidation. GC-MS and e-nose analyses showed that LTPS preserved aldehydes and ketones associated with meaty aromas, while HSS contributed to sulfur-like off-flavors. Principal component analysis showed that the LTPS samples had shorter distances across various storage periods compared to HSS, indicating reduced differences in aroma difference. The findings of this study demonstrate LTPS’s dual efficacy in microbial control and aroma preservation. The technology presents a viable strategy for extending the shelf life of pre-prepared meat dishes while reducing oxidative and flavor deterioration, thereby establishing a solid foundation for LTPS application in the pre-prepared food sector. Full article

Starch digestibility and the content of resistant starch (RS) play a crucial role in human health, particularly in relation to glycemic responses, insulin sensitivity, fat oxidation, and satiety. This study investigates the impact of processing methods on potato starch digestibility and RS content, focusing on two modification techniques: autoclaving and high hydrostatic pressure (HHP), followed by retrogradation at different temperatures. The research employs a comprehensive approach to characterize structural changes in starch samples using X-ray diffraction (XRD), attenuated total reflectance–Fourier transform infrared (ATR-FTIR) spectroscopy, and scanning electron microscopy (SEM). In turn, semi-dynamic in vitro digestion experiments based on the INFOGEST protocol were conducted to assess starch digestibility, while RS content was evaluated through enzymatic digestion of the non-RS fraction. SEM, XRD, and FTIR measurements reveal thermal processing appreciably affected starch architectures while HHP had a marginal effect. Further, the FTIR 1045/1022R ratio was found to be correlated with RS content measurements while reducing rapidly digestible starch (RDS). The findings led to the stipulation that thermal processing facilitates amylose leaching and granular disruption. In turn, retrogradation enabled the deposition of the amylose onto the disrupted structures which delineated their subsequent liability to enzymatic digestion. Conversely, HHP had minimal effects on granular architectures and amylose leaching. Overall, this research provides valuable insights for processing starch-based food products with the goal of increasing RS content, which may have significant implications for the food industry and nutritional science. Full article

The rapid growth of the human population, the increase in consumer needs regarding food authenticity, and the sub-par synchronization between agricultural and food industry production necessitate the development of reliable track and tracing solutions for food commodities. The present research proposes a simple and affordable digital system that could be implemented in most production processes to improve transparency and productivity. The system combines non-destructive, rapid quality assessment methods, such as near infrared spectroscopy (NIRS) and computer/machine vision (CV/MV), with track and tracing functionalities revolving around the Internet of Things (IoT) and radio frequency identification (RFID). Meanwhile, authenticity is provided by a self-developed blockchain-based solution that validates all data and documentation “from farm to fork”. The system is introduced by taking certified Hungarian sweet potato production as a model scenario. Each element of the proposed system is discussed in detail individually and as a part of an integrated system, capable of automatizing most production flows while maintaining complete transparency and compliance with authority requirements. The results include the data and trust model of the system with sequence diagrams simulating the interactions between participants. The study lays the groundwork for future research and industrial applications combining digital tools to improve the productivity and authenticity of the agri-food industry, potentially increasing the level of trust between participants, most importantly for the consumers. Full article

Sweet potato starch is an important source of starch in food processing, but its natural functionality is relatively limited, restricting its performance in certain applications. Gelatinized sweet potato starch, with enhanced structural and functional properties, has broader potential applications in food products. During the gelatinization process, the crystalline structure of sweet potato starch changes, making it suitable for use in various food formulations. Gelatinized sweet potato starch can be produced through techniques such as moist heat processing, extrusion, and spray drying, with the gelatinization effect influenced by factors such as moisture content and temperature. This review summarizes the gelatinization techniques and influencing factors for sweet potato starch, highlighting how structural changes under different conditions affect the quality of the final food products. Understanding these techniques and influencing factors helps optimize the gelatinization process of sweet potato starch, enhancing its application in foods such as noodles and baked goods. This knowledge provides theoretical support and practical guidance for the further utilization of sweet potato starch in the food industry. Full article

The Discrete Element Method (DEM) is an innovative numerical computational approach. This method is employed to study and resolve the motion patterns of particles within discrete systems, contact mechanics properties, mechanisms of separation processes, and the relationships between contact forces and energy. Agricultural machinery involves the interactions between machinery and soil, crops, and other systems. Designing agricultural machinery can be equivalent to solving problems in discrete systems. The DEM has been widely applied in research on agricultural machinery design and mechanized harvesting of crops. It has also provided an important theoretical research approach for the design and selection of operating parameters, as well as the structural optimization of potato harvesting machinery. This review first analyzes and summarizes the current global potato industry situation, planting scale, and yield. Subsequently, it analyzes the challenges facing the development of the potato industry. The results show that breeding is the key to improving potato varieties, harvesting is the main stage where potato damage occurs, and reprocessing is the main process associated with potato waste. Second, an overview of the basic principles of DEM, contact models, and mechanical parameters is provided, along with an introduction to the simulation process using the EDEM software. Third, the application of the DEM to mechanized digging, transportation, collection, and separation of potatoes from the soil is reviewed. The accuracy of constructing potato and soil particle models and the rationality of the contact model selection are found to be the main factors affecting the results of discrete element simulations. Finally, the challenges of using the DEM for research on potato harvesting machinery are presented, and a summary and outlook for the future development of the DEM are provided. Full article

This study explores the effects of ultrasonic treatment on the quality of potatoes processed into fries. Ultrasonic waves generate rapid pressure changes and cavitation effects, which can enhance seed vigor and growth. Over a three-year period (2015–2017) in east-central Poland, a field experiment was conducted using a randomized block design with split-plot divisions with three replications. The study compared two cultivation technologies: (a) with ultrasonic treatment of seed potatoes before planting, and (b) traditional technology. The second-order factor consisted of eight edible potato cultivars from all earliness groups (‘Denar’, ‘Lord’, ‘Owacja’, ‘Vineta’, ‘Satina’, ‘Tajfun’, ‘Syrena’, and ‘Zagłoba’). The sonication process was carried out using an ultrasonic bath with piezoelectric transducers. The results demonstrated significant impacts of the cultivation technology, potato variety, and weather conditions on the quality of fries. This research underscores the potential of ultrasonic treatment to improve the quality and consistency of potato products in the food industry. The use of ultrasound treatment on potato tubers before planting aligns with sustainable development by enhancing agricultural efficiency, reducing the environmental impact, and supporting socio-economic aspects of sustainable farming. It also aids in developing tools and methods for monitoring and quantifying sustainability efforts in potato processing, such as in the production of French fries. Future research should focus on optimizing ultrasonic parameters and exploring the long-term effects of sonication on potato storage and processing qualities. Full article

Fusarium fungi are widespread pathogens of food crops, primarily associated with the formation of mycotoxins. Therefore, effective mitigation strategies for these toxicogenic microorganisms are required. In this study, the potential of pulsed electric field (PEF) as an advanced technology of increasing use in the food processing industry was investigated to minimize the viability of Fusarium pathogens and to characterize the PEF-induced changes at the metabolomic level. Spores of four Fusarium species (Fusarium culmorum, Fusarium graminearum, Fusarium poae, and Fusarium sporotrichioides) were treated with PEF and cultured on potato dextrose agar (PDA) plates. The viability of the Fusarium species was assessed by counting the colony-forming units, and changes in the mycotoxin content and metabolomic fingerprints were evaluated by using UHPLC-HRMS/MS instrumental analysis. For metabolomic data processing and compound identification, the MS-DIAL (v. 4.80)–MS-CleanR–MS-Finder (v. 3.52) software platform was used. As we found out, both fungal viability and the ability to produce mycotoxins significantly decreased after the PEF treatment for all of the species tested. The metabolomes of the treated and untreated fungi showed statistically significant differences, and PEF-associated biomarkers from the classes oxidized fatty acid derivatives, cyclic hexapeptides, macrolides, pyranocoumarins, carbazoles, and guanidines were identified. Full article

Alum, an essential additive in sweet potato vermicelli (SPV) production, is harmful to health. To eliminate the harm to the human body caused by alum in sweet potato vermicelli, and considering the different viscous properties of gliadin fractions, an experiment was performed to replace alum with gliadin fractions to enhance the boiling resistance of SPV in this study. The results showed that the longest boiling-resistant time of fresh SPV extended to 34.31 min when swelling the dough binder at 50 °C for 5 h, adding a 2% complex of ω-gliadin + αβγ-gliadin at a ratio of 1:1, and mixing at 70 °C for 20 min. The result was 95.7% higher than in the control. Starch swelling and freeze–thaw processes could partially replace the role of alum in preparing SPV. The results of FTIR and ¹³C solid-state NMR showed that the esterification reaction of ω-gliadin and αβγ-gliadin and hydrogen bonds between sweet potato starch and gliadin fractions reinforced the boiling resistance of vermicelli. There was no ordered area of starch in the new water-resistant vermicular. The gliadin fractions formed crystal with a diffraction angle of 17.38° (3.25 Å). Long-term cold storage could improve the boiling resistance of fresh sweet potato vermicelli. Additionally, the short-term retrogradation of sweet potato amylose significantly reduces its boiling resistance. The study provides new primary data and theoretical support for the industrial application of alum-free fresh sweet potato vermicelli. Full article