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 functiona...
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&rsq...
The effect of High Pressure Processing (HPP) on Irish potato cultivars’ antioxidant activity (AOA) was examined. High Pressure Processing at 600 MPa for 3 min was applied to two coloured (Rooster and Kerr’s Pink) and two white (Saxon and...
This study investigated the impact of various thermal processing methods—steaming, boiling, frying, and baking—on the volatile organic compounds (VOCs) in sweet potato (Ipomoea batatas L.) brandy using gas chromatography–ion mobilit...
Approximately one-third of the food produced globally is spoiled or wasted in the food supply chain (FSC). Essentially, it is lost before it even reaches the end consumer. Conventional methods of food waste tracking relying on paper-based logs to col...
Although the potato chip industry is booming, and distinct chip-processing clones have been released over the past 60 years, the genetic architecture of their chip-processing characteristics remains largely unknown. Case-control genome-wide associati...
Quality evaluations in potatoes are of necessity to meet the strict demands of the chip processing industry. Important parameters assessed include specific gravity, dry matter content, chip color, reducing sugars, and glycoalkaloids. This study was d...
This study aims to investigate the use of Fenton reagents for the efficient hydrolysis of starch, an industrial by-product obtained from the potato processing industry. A full factorial design experiment (FFD) was conducted and a statistical model wa...
Potato stems removal is an important part of mechanized potato harvesting. However, there is still limited research on the physical properties of potato stems, especially the determination of Poisson’s ratio and Young’s modulus. This stud...
Potato starch (Solanum spp.) undergoes structural and functional modifications during traditional Andean chuño production; however, the integrated effects of processing history, cultivar-associated characteristics, and field-based environmenta...
Polyphenol oxidase (PPO) activity, proximate composition, and phytochemicals were determined in four common Irish potato cultivars following a high pressure processing (HPP) at 600 MPa for 3 min. PPO activity was significantly (p < 0.05) lower in...
The article analyzes integrated ultrafiltration (UF) and nanofiltration (NF) processes for potato processing wastewater treatment for the purpose of which a laboratory filtration system for flat sheet membranes with the effective surface area of 1.4...
Carotenoids and folate are two mandatory supplying micronutrients for children or pregnant women. Inadequate intake of these two nutrients was relevant to a higher mortality of both children and pregnancies. This study is intended to investigate the...
The potato chip processing (PCP) industry generates huge amounts of wastewater heavily polluted with organic matter and nutrients. The current treatment technology of PCP wastewater uses dissolved air flotation (DAF) and an activated sludge sequentia...
Anaerobic digestion enables simultaneous organic waste treatment and renewable energy production. However, the presence of CO2 in biogas limits its calorific value and restricts its direct use as a fuel, making upgrading processes necessary. This stu...
Orange-fleshed sweet potato (OFSP) is a rich source of carotenoids, phenolics, flavonoids, and starch that are influenced by thermal processing. This study compared the effects of steaming (15–45 min) and air-frying (5–15 min) on the colo...
The increasing consumer demand for minimally processed and ready-to-cook food products has elevated the significance of fresh-cut potatoes, which offer health benefits, high sensory properties, and convenience. However, extending the shelf life of fr...
HPP at 600 MPa alone, and in combination with US at 20 kHz (200 W), was applied to minimally processed potatoes of two commonly grown cultivars in Ireland. Changes in colour and microbial load (Enterobacteriaceae, total aerobic count, Salmonella, yea...
Nowadays, there is a requirement for industries to eliminate carbon from their energy mix and substitute it with greener options. This calls for investment in efforts to facilitate the scaling up of technical advancements. Because of the huge amount...
This study focuses on the segmentation part in the development of a potato-sorting system that utilizes camera input for the segmentation and classification of potatoes. The key challenge addressed is the need for efficient segmentation to allow the...
Potato protein particles and fibers were produced using electrohydrodynamic processing (electrospray and electrospinning). The effect of different solvents and protein concentration on the morphology of the potato protein particles and fibers was inv...
Potato is susceptible to light exposure and wounding during harvesting and transportation. However, the metabolite profile changes in these potato tubers are unclear. The potato cultivars in this study included Hezuo88 (HZ88), Shida6 (SD6), and Jianc...
To investigate the role of potassium in the regulation of potato growth, dynamic changes in starch–sugar metabolism, and processing quality. In this study, “Gannong Potato No. 9” was used as the test material, and five potassium con...
Polyphenol oxidase (PPO) inactivation in five whole and peeled Irish potato cultivars was investigated using high-pressure processing (HPP) at 400 MPa and 600 MPa for 3 min. PPO activity was significantly lower in most of the HPP-treated samples, whi...
The potato processing industry is among the biggest water-consuming industries, using an average of 17 L of water per 1 kg of processed product. Taking into account that the potato is the fourth-most-important non-cereal food crop with a global produ...
Potato, sweet potato, and tapioca starches are three of the most commercially important root and tuber starches, yet they exhibit markedly different molecular structures, which directly determine their distinct processing performances such as gelatin...
Potato peel (PP) is the major underutilised by-product in the potato-processing industry and a potential source of valuable bioactive molecules. Among them, glycoalkaloids and polyphenols are important precursors for steroid hormones and natural anti...
Natural resources are currently overexploited to provide food supply for the ever-increasing world population, and because of the intensification of agricultural and food production, there is a growing rate of waste generation. This waste biomass is...
Biostimulants include a wide array of microorganisms and substances that can exert beneficial effects on plant development and growth, often enhancing nutrient uptake and improving tolerance against abiotic and biotic stress. Depending on their compo...
In this study, three kinds of thermal treatments were applied to sweet potatoes: steaming (100 °C, 20 min), frying (150 °C, 10 min), and baking (200 °C, 30 min). We analyzed the changes in the physicochemical structure, antioxidant proper...
Anaerobic digestion (AD) is an environmentally friendly, promising solution for the recycling of agro-industrial wastes. However, overloading an anaerobic digester with substrate may cause the inhibition of the AD process. The present study investiga...
Glycoalkaloids (TGAs, total glycoalkaloids), toxic secondary metabolites, are found in potatoes (110–335 mg·kg−1 DW), mainly in the peel. Colorful, unpeeled potatoes are an innovative raw material for the production of snacks which...
The vast and ever-growing amount of agricultural and food wastes has become a major concern throughout the whole world. Therefore, strategies for their processing and value-added reuse are needed to enable a sustainable utilization of feedstocks and...
Nowadays, sweet potato (Ipomoea batata L.; Lam.) is considered a very interesting nutritive food because it is rich in complex carbohydrates, but as a tubercle, contains high amounts of health-promoting secondary metabolites. The aim of this review i...
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&...
Chuño is a traditional Andean product obtained by freezing, thawing, and drying potatoes. This study aimed to assess how different Andean potato varieties (Chihuanki Negro [C], Puka Huayro Machu [P], and Yana Huayro Machu [Y]) and freezing tem...
Potato is a source of different bioactive compounds, and the potato transformation industry produces conspicuous quantities of potato peels as waste. In this context, the objective of this research was twofold: (i) the evaluation of the recovery of b...
The eastern sub-Himalayan plain of India is a popular potato growing belt in which vast scope exists to introduce processing grade cultivars. The selection and introduction of a better quality processing grade cultivar in this region may pave the way...
Sweet potato (Ipomoea batatas L.) is cultivated globally and generates a large quantity of plant-derived residues, including leaves, stems, and non-commercial cull roots, which remain insufficiently utilized despite their potential functional value....
Potato-based reconstituted rice represents an innovative staple food solution that addresses nutritional and economic challenges. Using fresh potatoes instead of potato flour eliminates nutrient loss and reduces energy costs associated with tradition...
It is known that heat treatment can lead to physical and chemical changes that can decrease or alter the properties of food. This work evaluated the influence on the antioxidant activity of boiling, pressure, and microwave cooking processes on three...
Dry matter (DM) content is one of the most important quality features of potatoes. It defines the physical properties of the potatoes and determines what kind of product the potatoes can be used for. This paper presents the results obtained by a nove...
Potato (Solanum tuberosum L.) is one of the most important food crops in the world, ranking fourth after rice, maize, and wheat. Potatoes are exposed to biotic and abiotic environmental factors, which lead to economic losses and increase the possibil...
Modern agriculture is seeking methods that reduce pesticide use while simultaneously providing high-quality raw materials. The aim of this innovative study was to determine how treating potato planting tubers with ultrasound in an aqueous medium (pre...
As a novel non-thermal processing method, the concentration of active compounds in plasma-activated water (PAW) is usually adjusted by changing the voltage and preparation time. We recently adjusted the discharge frequency and found that the PAW prop...
Colored potatoes have been of interest because of their nutritional and health-promoting properties. However, their aptitude for processing regarding acrylamide formation levels is highly variable and for the most part unknown. In this work, the effe...
Producing wines within an acceptable range of astringency is important for quality and consumer acceptance. Astringency can be modified by fining during the winemaking process and the use of vegetable proteins (especially potato proteins) as fining a...
One of the promising trends in modern agronomy is the development of automated closed urban vertical farms with controlled environmental conditions, which can improve dynamics of the crop vegetation process. In the frame of this work, the analysis of...
Fresh-cut potatoes (FCP), like other fresh-cut (minimally processed) vegetables, are a convenient but highly perishable product. Unlike most fresh-cut vegetables, which are “ready-to-eat”, FCP must be cooked before consumption. Therefore,...
Mechanical loads cause severe damage to perishable agricultural products. In order to quantify the mechanical impact during harvest and postharvest processes, several electronic fruits have been developed. The objective of the work described here was...
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