Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage
- Author
- Baptiste Vanleenhove (UGent) , Ben Van den Wouwer (UGent) , Ellen Verwee (UGent) , Lisa Slachmuylders (UGent) , Marie Joossens (UGent) , Kristof Brijs, Koen Dewettinck (UGent) , Steven De Meester (UGent) and Katleen Raes (UGent)
- Organization
- Abstract
- Potato trimmings are a valuable by-product from potato processing containing both nutritional and functional potato protein. However, to allow delayed processing of trimmings, stabilisation methods should be implemented ensuring food safety and protein quality. In this study, acidification strategies by addition of different concentrations of organic acids i.e. acetic-, lactic- and citric acid were investigated as novel stabilisation methods for potato trimming and compared to natural acidification. Stabilisation was analysed and assessed by a variety of microbial, biochemical and protein characteristics. After 56 days of storage in acidified conditions, no decreases in true protein contents were observed despite changes in the protein molecular weight profile. In terms of food safety, yeast and mould inhibition during storage could solely be achieved by acetic acid addition, while lactic and citric acid could even result in increased unwanted growth. Therefore, acetic acid addition has been proven to be a successful stabilisation strategy.
- Keywords
- S. tuberosum, Preservation, Acid, Macroconstituent, Microbiome, LACTIC-ACID BACTERIA, ACETIC-ACID, FERMENTATION, METABOLISM
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-01HGTA2GT44J7EW4GEQXGFC3D7
- MLA
- Vanleenhove, Baptiste, et al. “Impact of Potato Trimming Acidification on Protein Characteristics and Bacterial Community during Long-Term Storage.” LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 191, 2024, doi:10.1016/j.lwt.2023.115572.
- APA
- Vanleenhove, B., Van den Wouwer, B., Verwee, E., Slachmuylders, L., Joossens, M., Brijs, K., … Raes, K. (2024). Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage. LWT-FOOD SCIENCE AND TECHNOLOGY, 191. https://doi.org/10.1016/j.lwt.2023.115572
- Chicago author-date
- Vanleenhove, Baptiste, Ben Van den Wouwer, Ellen Verwee, Lisa Slachmuylders, Marie Joossens, Kristof Brijs, Koen Dewettinck, Steven De Meester, and Katleen Raes. 2024. “Impact of Potato Trimming Acidification on Protein Characteristics and Bacterial Community during Long-Term Storage.” LWT-FOOD SCIENCE AND TECHNOLOGY 191. https://doi.org/10.1016/j.lwt.2023.115572.
- Chicago author-date (all authors)
- Vanleenhove, Baptiste, Ben Van den Wouwer, Ellen Verwee, Lisa Slachmuylders, Marie Joossens, Kristof Brijs, Koen Dewettinck, Steven De Meester, and Katleen Raes. 2024. “Impact of Potato Trimming Acidification on Protein Characteristics and Bacterial Community during Long-Term Storage.” LWT-FOOD SCIENCE AND TECHNOLOGY 191. doi:10.1016/j.lwt.2023.115572.
- Vancouver
- 1.Vanleenhove B, Van den Wouwer B, Verwee E, Slachmuylders L, Joossens M, Brijs K, et al. Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage. LWT-FOOD SCIENCE AND TECHNOLOGY. 2024;191.
- IEEE
- [1]B. Vanleenhove et al., “Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage,” LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 191, 2024.
@article{01HGTA2GT44J7EW4GEQXGFC3D7,
abstract = {{Potato trimmings are a valuable by-product from potato processing containing both nutritional and functional potato protein. However, to allow delayed processing of trimmings, stabilisation methods should be implemented ensuring food safety and protein quality. In this study, acidification strategies by addition of different concentrations of organic acids i.e. acetic-, lactic- and citric acid were investigated as novel stabilisation methods for potato trimming and compared to natural acidification. Stabilisation was analysed and assessed by a variety of microbial, biochemical and protein characteristics. After 56 days of storage in acidified conditions, no decreases in true protein contents were observed despite changes in the protein molecular weight profile. In terms of food safety, yeast and mould inhibition during storage could solely be achieved by acetic acid addition, while lactic and citric acid could even result in increased unwanted growth. Therefore, acetic acid addition has been proven to be a successful stabilisation strategy.}},
articleno = {{115572}},
author = {{Vanleenhove, Baptiste and Van den Wouwer, Ben and Verwee, Ellen and Slachmuylders, Lisa and Joossens, Marie and Brijs, Kristof and Dewettinck, Koen and De Meester, Steven and Raes, Katleen}},
issn = {{0023-6438}},
journal = {{LWT-FOOD SCIENCE AND TECHNOLOGY}},
keywords = {{S. tuberosum,Preservation,Acid,Macroconstituent,Microbiome,LACTIC-ACID BACTERIA,ACETIC-ACID,FERMENTATION,METABOLISM}},
language = {{eng}},
pages = {{12}},
title = {{Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage}},
url = {{http://doi.org/10.1016/j.lwt.2023.115572}},
volume = {{191}},
year = {{2024}},
}
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