Filip Dujmić

University of Zagreb

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Mladen Brnčić

University of Zagreb

Tomislav Bosiljkov

University of Zagreb

Sven Karlović

University of Zagreb

Damir Ježek

University of Zagreb

Branko Tripalo

University of Zagreb

Marko Marelja

University of Zagreb

MŠ

Marko Škegro

University of Zagreb

DĆ

Duška Ćurić

University of Zagreb

Ferdinand Troha

Polytecnic in Požega

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Nikolina Čukelj

University of Zagreb

Cooperative Institutions

University of Zagreb

University of Novi Sad

University of Osijek

Institute of Food Science and Technology

University of Belgrade

Scientific Veterinary Institute "Novi Sad"

Pokrajinski Sekretarijat za Nauku i Tehnološki Razvoj

Agricultural Institute Osijek

ORCID

University of Ljubljana

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Maintaining the Quality and Safety of Fresh-Cut Potatoes (Solanum tuberosum): Overview of Recent Findings and Approaches

Agronomy (2023)

Branka Levaj Zdenka Pelaić Kata Galić Mia Kurek Mario Ščetar

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, in addition to the safety (chemical and microbiological), quality and sensory characteristics of raw FCP, the same requirements should be applied for cooked potatoes. It is known that many factors play a role in meeting all these requirements: (i) selection of cultivars less susceptible to browning; (ii) use of anti-browning and antimicrobial agents and/or certain physical methods against browning and microbial growth; (iii) packaging and cold storage conditions. In recent studies on FCP, scientists have attempted to deepen their knowledge of the mechanisms of browning prevention to better understand changes at the molecular level as well. The main objective of this review is to provide a comprehensive overview of recent research, which aimed at deepening knowledge of the various changes that occur in potatoes during processing, and to develop new approaches that could help improve quality and extend FCP shelf life. It also discusses the effects of subsequent cooking of FCP on sensory and other properties, as well as on chemical constituents.

Browning

Solanum tuberosum

10.3390/agronomy13082002

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Gluten free-bread structure initiated by ultrasound assisted mixing

Dubravka Novotni Nikolina Čukelj Ivna Vrana Špoljarić Bojana Voučko Filip Dujmić

Gluten free

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Influence of solvent polarity on total antioxidant capacity of high hydrostatic pressure extracted grape skins

Sven Karlović Tomislav Bosiljkov Damir Ježek Mladen Brnčić Filip Dujmić

Hydrostatic pressure

Polarity (international relations)

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High pressure assisted extraction from red grape pomace

Tomislav Bosiljkov Sven Karlović Mladen Brnčić Filip Dujmić Damir Ježek

Pomace

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Novel technologies for carotenoid extraction and preservation

Jana Šic Žlabur Kristina Kljak Filip Dujmić Sven Karlović Marko Marelja

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Ultrasound Treatment in Maintaining Quality of Fresh-Cut Potatoes cv. Lady Claire after tuber aging

Branka Levaj Josip Bebek Filip Dujmić Maja Repajić

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Influence of high intensity ultrasound treatments on physical properties of sheep milk.

Hrvatski časopis za prehrambenu tehnologiju biotehnologiju i nutricionizam (2012)

Tomislav Bosiljkov Branko Tripalo Damir Ježek Mladen Brnčić Sven Karlović

Ultrasound process parameters had infl uence on the temperature increase as result of wave propagation throughout medium. Cavitation as the most accepted mechanism is based on the implosion of bubbles in surrounding media (Bosiljkov et al., 2011; Brncic et al., 2010; Price et al., 2010; Thiemann et al., 2011). Effi ciency of cavitation mechanism depends on applied frequency, intensity and physical properties of observed sample. When applied frequency increase, the number of formed bubbles gets higher, while diameter of bubbles is smaller with minimal quantity of released energy during implosion. At the frequency of 132 kHz the bubble has twice smaller than at 68 kHz (Figure 1) (Price et al., 2010; Feng and Barbosa – Canovas, 2011; Ashokkumar, 2011). Fat content is the most important component in raw milk. Propagation of ultrasonic waves in milk with a lower proportion of fatty phase is faster which helping to create a large number of smaller cavitation bubbles whose implosion released a large amount of heat energy which causes an immediate rise in temperature (Cucheval and Chow, 2008). Increasing of temperature as a consequence of high intensity ultrasound may cause alternation on physical properties of milk as changes in temperature, pH – value, density and absorbance. BryORIGINAL SCIENTIFIC PAPER

Implosion

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Effect of high hydrostatic pressure on the qualityand shelf-life of fresh-cut potato

Branka Levaj Ana Ljubas Zrinka Čošić Zdenka Pelaić Filip Dujmić

Hydrostatic pressure

Water cut

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