Exploring effect of uniform dry ball-milling duration on pasting and rheological properties of pink potato and maize starch mixtures.

This study examined the potential effect of ball milling on maize starch (MS), pink potato starch (PPS), and their blends in various ratios (90:10, 80:20, and 70:30) on the pasting and rheological properties. Ball-milling led to changes in the particle size, ranging from 652.9 to 6488 nm, and a decrease in relative crystallinity (RC), as confirmed by XRD. Ball-milling increased amylose concentration in blend with the ratio of 90:10 up to 32.53 %, indicating structural alterations and molecular interactions. FESEM analysis confirms significant changes in the surface and particle sizes and starch gels with honeycomb structures. FTIR and Raman spectroscopy revealed a decrease in the intensity of the 1044 cm-1 and 480 cm-1 bands, respectively, signifying structural changes. Pasting parameters like peak viscosity and gelatinization behavior varied with PPS incorporation. The 80:20 blend had the highest viscosity, demonstrating PPS's capacity for high-viscosity starch paste. Rheological measurements of starch blends exhibited shear-thinning behavior, whereas the viscoelastic properties of the blends are influenced by particle size and the ratio of pink potato starch. Ball-milling treatment affects the granules and causes molecular-level interactions between the particles. This results in unique rheological properties of the starch blends, making them suitable for various applications.

Potato oxidized hydroxypropyl starch/pectin-based indicator film with Clitoria ternatea anthocyanin and silver nanoparticles for monitoring chilled beef freshness.

Potato oxidized hydroxypropyl starch (POHS)/pectin (P) functional and smart beef freshness indicator films were prepared using butterfly pea (Clitoria ternatea) anthocyanin (BA) and silver nanoparticles (AgNPs). BA exhibited significant pH-responsive color changes. BA and AgNPs were evenly distributed within a polymer matrix to create a compatible film with POHS/P. The films containing BA and AgNPs had good UV resistance and maintained strong mechanical strength, barrier properties, and color stability. The color of the indicator film changed from purple to green when exposed to ammonia, with the 1 % POHS/P/BA/AgNPs film showing the most sensitive response. The films also demonstrated strong antibacterial and antioxidant properties. The freshness of beef was monitored using 1 % POHS/P/BA/AgNPs films and was identified as sub-fresh and spoiled on days 4 and 7, respectively. The relationship between the color change of the indicator label and the freshness of chilled beef was established: purple for fresh meat, blue for less fresh meat, and green for spoiled meat. Thus, the new POHS/P/BA/AgNPs film can serve as a smart packaging material to indicate food freshness and extend shelf life. These results suggest that POHS/P/BA/AgNPs films have significant potential as an active and smart food packaging material.

Investigation and characterization of changes in potato peels by thermochemical acidic pre-treatment for extraction of various compounds.

Potato peel waste (PPW) is an underutilized substrate which is produced in huge amounts by food processing industries. Using PPW a feedstock for production of useful compounds can overcome the problem of waste management as well as cost-effective. In present study, potential of PPW was investigated using chemical and thermochemical treatment processes. Three independent variables i.e., PPW concentration, dilute sulphuric acid concentration and liberation time were selected to optimize the production of fermentable sugars (TS and RS) and phenolic compounds (TP). These three process variables were selected in the range of 5-15 g w/v substrate, 0.8-1.2 v/v acid conc. and 4-6 h. Whole treatment process was optimized by using box-behnken design (BBD) of response surface methodology (RSM). Highest yield of total and reducing sugars and total phenolic compounds obtained after chemical treatment was 188.00, 144.42 and 43.68 mg/gds, respectively. The maximum yield of fermentable sugars attained by acid plus steam treatment were 720.00 and 660.62 mg/gds of TS and RS, respectively w.r.t 5% substrate conc. in 0.8% acid with residence time of 6 h. Results recorded that acid assisted autoclaved treatment could be an effective process for PPW deconstruction. Characterization of substrate before and after treatment was checked by SEM and FTIR. Spectras and micrographs confirmed the topographical variations in treated substrate. The present study was aimed to utilize biowaste and to determine cost-effective conditions for degradation of PWW into value added compounds.

Bioactive aerogels based on native and phosphorylated potato (Solanum tuberosum L.) starches incorporated with star fruit extract (Averrhoa carambola L.).

The aim of this study was to develop a star fruit extract (SFE) and incorporate it into aerogels based on native and phosphorylated potato starches. The phosphorylation of starch enhances its properties by incorporating phosphate groups that increase the spaces between starch molecules, resulting in a more resilient, intact aerogel with enhanced water absorption. The bioactive aerogels based on potato starch and 10, 15, and 20 % (w/w) of SFE were characterized by their morphological and thermogravimetric properties, infrared spectra, water absorption capacity, loading capacity, and antioxidant activity. Epicatechin was the major compound present in SFE. The thermal stability of SFE increased when incorporated into phosphorylated starch aerogels at a concentration of 20 %. The water absorption capacity was higher in phosphorylated starch aerogels (reaching 1577 %) than in their native counterparts (reaching 1100 %). Native starch aerogels with 15 and 20 % SFE exhibited higher antioxidant activity against hydroxyl free radicals compared to phosphorylated starch aerogels, achieving 79.9 % and 86.4 % inhibition for the hydroxyl and nitric oxide radicals, respectively. The ideal choice of freeze-dried aerogel depends on the desired effect, either to act as an antioxidant agent by releasing bioactive compounds from SFE or as a water-absorbent agent in food products.

An Attempt to Replace Pure Citric Acid with Natural Lemon Juice during Potato Starch Esterification.

The application of chemical operations in food processing, in which pure chemical compounds are used to modify food ingredients, often raises social concerns. One of the most frequently modified dietary substances is starch, e.g., E1401-E1404, E1412-E1414, E1420, E1422, E1440, E1442, and E1450-E1452. An alternative solution to chemical treatments seems to be the use of raw materials naturally containing substrates applied for starch modification. Heating starch with a lemon juice concentrate can be considered a novel and effective method for producing starch citrate, which is part of the so-called "green chemistry". The modified preparations obtained as a result of potato starch esterification with natural lemon juice had a comparable degree of esterification to that of the esters produced with pure citric acid. In addition, the use of the juice doubled their resistance to amylolytic enzymes compared to the preparations made with pure acid. Replacing citric acid with lemon juice can facilitate the esterification process, and the analyzed properties of both types of modified preparations indicate that starch esters produced with pure citric acid can be successfully replaced by those produced using natural lemon juice, which may increase the social acceptance of these modified preparations.

Falcaria vulgaris extract: A mixture of quorum sensing inhibitors for controlling Pectobacterium carotovorum subsp. carotovorum.

A promising strategy to control bacterial diseases involves using Quorum Sensing Inhibitor (QSI) compounds. This study aimed to evaluate the potential of Falcaria vulgaris plant extract to combat the phytopathogenic Pectobacterium carotovorum subsp. carotovorum (Pcc) via its QSI activity. Using biosensors and Minimum Inhibitory Concentration (MIC) assays, the QSI and antimicrobial aspects of the extract were assessed. Furthermore, the effect of the extract on the reduction of tuber maceration in potatoes was examined. Subsequently, homology modeling based on LasR was conducted to analyze interactions between ligand 3-oxo-C8-AHL, and ExpR2 protein. Docking studies were performed on all extract compounds identified via Gas Chromatography-Mass Spectrometry (GC-MS) analysis. The extract effectively reduced maceration at sub-MIC concentrations across various pathogenic strains. Furthermore, Cyclopentadecanone, 2-hydroxy, showed more negative docking energy than the native ligand. Z,E-2,13-Octadecadien-1-ol showed energy equivalence to the native ligand. Additionally, this plant included certain compounds or their analogs that had previously been discovered as QSI compounds. These compounds included oleic acid, n-Hexadecanoic acid, cytidine, and linoleic acid, and they had energies that were comparable to that of the native ligand. In conclusion, the remarkable QSI property showed by this plant is likely attributed to a combination of compounds possessing this characteristic.

Probing structural features in potato starch granules at moderate hydration through the modelling of 1H->13C polarization transfer kinetics.

The structural arrangement of starch polymers in presence of water is known to impact the functional properties of starchy products. In this study, the hydration of potato starch granules was investigated at the molecular level through various 1H->13C polarization transfer solid-state Nuclear Magnetic Resonance (ss-NMR) experiments. The impact of increasing the water content from 12.3 % to 45.9 % was assessed using 13C Cross Polarization Magic Angle Spinning (CPMAS), Variable Contact Time (VCT-CPMAS), Variable Spin Lock (VSL-CPMAS), and T One Rho QUEnching (TORQUE) NMR sequences. Of these, VCT-CPMAS proved to be the most promising. When applied with an optimal number of contact times, it enabled the application of several mathematical models that provided detailed insights into the structuring of protons in the hydrated potato starch granules. At low hydration (12.3 %), the models enabled various structural domains to be distinguished, which we suggest are associated with helical and amorphous structures. At moderate hydration (45.9 %), we tested two fitting models. Two pools of protons were revealed, corresponding to loosely ordered structures on the scale of tens of nanometers. These findings suggest varying water distribution during starch hydration and are likely to indicate variable hydration levels in the multilamellar amorphous structures of starch granules.

Discovery of Pyrido[1,2-α] Pyrimidinone Mesoionic Compounds as Potential Control Agents Against Potato Virus Y.

Potato virus Y (PVY) relies on aphids and tubers to spread in the field and causes serious economic losses in the potato industry. Here, we found that pyrido[1,2-α] pyrimidinone mesoionic compounds with insecticidal activity against aphids possessed a good inhibitory effect on PVY. Among them, compound 35 had the best inhibitory activity against PVY (EC50 = 104 µg/mL), even superior to that of ningnanmycin (125 µg/mL). The fluorescence and qPCR results confirmed that compound 35 could inhibit the proliferation of PVY in Nicotiana benthamiana. Preliminary experiments on the mechanism of action indicated that compound 35 had good binding affinity with the coat protein (CP), which plays an essential role in aphid-PVY interactions. Molecular docking revealed that compound 35 could bind to the pocket of CP formed by Ser52, Glu204, and Arg208. Compound 35 had substantially lower binding affinity (Kd) values with CPS52A (219 µM), CPE204A (231 µM), and CPR208A (189 µM) than those with CPWT (5.80 µM). A luciferase assay confirmed that mutating Ser52, Glu204, and Arg208 significantly affected the expression level of CP and further reduced virus proliferation. Therefore, the broad-spectrum activity of compound 35 provides a unique strategy for the prevention and treatment of PVY.

Hibiscus Sabdariffa L. Extract as a Natural Additive in Food Packaging Biodegradable Films to Improve Antioxidant, Antimicrobial, and Physicochemical Properties.

In this study, biodegradable active films were prepared from potato starch and polyvinyl alcohol at different proportions, mixed with acetone extract of Hibiscus sabdariffa L. (HS) and using glycerol as a plasticizer. Functional properties, antimicrobial, and antioxidant capacity were evaluated. Potato starch films with a proportion of polyvinyl alcohol up to 50% and HS extract had significant antioxidant capacity and antibacterial effect against most of the analyzed strains. Adding polyvinyl alcohol (PVOH) and HS extract improved the mechanical performance and reduced water vapor permeability of the materials. The active biobased films with HS extract presented good physicochemical, antimicrobial, and antioxidant properties. These materials are considered as suitable for food packaging, and the active compounds in the roselle extract are a natural antibacterial option for the food area. The materials based entirely on biodegradable products are an excellent alternative when developing and marketing biobased materials, minimizing the environmental impact of food packaging.

Development and application of mathematical modeling of thymol release from environmental-responsive potato starch active packaging films.

Traditional active packaging materials are easily affected by the environment, resulting in their inability to release active substances in specified quantities at specified times and locations. In this study, MCM-41 was used as a thymol (THY) carrier and added to the potato starch (PS) matrix to design an intelligent release active packaging film based on storage microenvironment. MCM-41 encapsulation improved thermal stability of THY. THY-MCM-41 addition significantly improved the tensile strength (TS, 7.18 MPa) of the film (P < 0.05) and endowed the film excellent gas and water barrier protection. THY release was responsive to temperature and relative humidity (RH), and the First-order model better explained the THY release pattern (R2 > 0.980). The THY-MCM-41/PS film exhibited long-term antibacterial effect during 10-day storage due to the sustained release of THY. Additionally, strawberries packaged in the THY-MCM-41/PS film exhibited the best sensory characteristics during 5-day storage (25 °C and 50 % RH). Overall, the present THY-MCM-41/PS film provides a novel alternative for the sustained release of active substances in order to achieve the excellent preservation of goods such as fruits and vegetables.

Capecitabine loaded potato starch-chitosan nanoparticles: A novel approach for targeted therapy and improved outcomes in aggressive colon cancer.

Aggressive colon cancer treatment poses significant challenges. This study investigates the potential of innovative carbohydrate-based nanoparticles for targeted Capecitabine (CTB) delivery. CTB nanoparticles were synthesized by conjugating CTB with potato starch and chitosan using ultrasonication, hydrolysis, and ionotropic gelation. Characterization included drug loading, rheology, Surface-Enhanced Raman Spectroscopy (SERS), Fourier-Transform Infrared Spectroscopy (FTIR), Differential Scanning Calorimetry (DSC), X-ray Diffraction (XRD), and Thermogravimetric Analysis (TGA). In vitro and in vivo antitumor activity was evaluated using HT-29 cells and N, N-dimethylhydrazine-induced Balb/c mice, respectively. Cellular assays assessed angiogenesis, migration, proliferation, and apoptosis. Nanoparticles exhibited a mean size of 245 nm, positive zeta potential (+30 mV), high loading efficacy (76 %), and sustained drug release (92 % over 100 h). CTB-loaded nanoparticles displayed superior colon histology, reduced tumour scores, and inhibited VEGD and CD31 expression compared to free CTB. Cellular assays confirmed significant antitumor effects, including reduced tube formation, migration, and proliferation, and increased apoptosis. This study demonstrates the promise of CTB-loaded potato starch-chitosan nanoparticles for aggressive colon cancer treatment. These findings highlight the potential of these nanoparticles for further evaluation in diverse cancer models.

Molecular Basis of the Granular Characteristics of Small-Granule Starch: A Comparative Study.

Small-granule starches (SGSs) have technological advantages over starches of conventional sizes for many applications. The study compared the granular characteristics of three SGSs (from amaranth, quinoa, and taro) with those of maize and potato starches and revealed their molecular basis. The results indicated that the supramolecular architecture of starch granules was not necessarily correlated with granule size. Acid hydrolysis of amaranth and quinoa starches was fast due to not only their small granule sizes but also the defects in the supramolecular structure, to which short external and internal chain lengths of amaranth and quinoa amylopectins contributed. By comparison, the granular architecture of taro starch granules was more stable partly due to the longer external chain length of taro amylopectin. Comparison of the molecular composition of branched subunits (released by using α-amylase of Bacillus amyloliquefaciens) in amylopectins and that in lintnerized starches suggested a significant heterogeneous degradation of amaranth and quinoa starches at supramolecular levels.

Innovative method for producing plant-based meat analogs: Acid/calcium-induced internal gelation of potato protein/alginate composites.

When creating plant-based meat analogs, it is often challenging to mimic the structural and textural attributes of real meat products during the cooking process. In this study, we investigated the potential of using potato protein/calcium alginate composite gels to formulate plant-based meat analogs. These gels provide a semi-solid texture at ambient temperature that remains intact during cooking because the electrostatic crosslinks are resistant to heat. Composite gels consisting of potato protein (10 wt%) and alginate (0-2 wt%) were prepared using the internal gelation method. This method involves dispersing an insoluble form of calcium (CaHPO4) throughout the protein-polysaccharide matrix and then using glucono-delta-lactone (GDL) to slowly lower the pH, thereby releasing the Ca2+ ions evenly throughout the system. The calcium alginate increased the strength of the potato protein gels and provided structural resistance to heat. Appreciable water loss occurred during cooking for simple calcium alginate gels, but this was prevented when potato proteins were present. Increasing the alginate concentration from 0 to 1.5 % increased the strength of the composite gels but higher levels promoted phase separation and network disruption, which reduced the gel strength. Heating did not appreciably alter the microstructure of the composite gels, but it did alter that of the pure potato protein gels. Finally, the potential of the composite gels as plant-based meat analogs was assessed by comparing their thermal denaturation and textural properties to those of real chicken breast. The potato protein/alginate composites were shown to simulate the thermal denaturation and textural changes of real chicken during the cooking process. Overall, our results suggest that calcium alginate gels may be useful in the formulation of plant-based meat products with improved cooking properties.

Bioaccessibility and bioavailability of essential and potentially toxic trace elements in potato cultivars: A comprehensive nutritional evaluation.

Among the most consumed foods in the world is potato, which occupies the first place as a non-grain commodity, demonstrating the importance of its assessment concerning the population's food safety. In this study, the nutrients Ca, Mg, K, P, Cu, Mn, Fe, and Zn and the potentially toxic trace elements Cd, Cr, and Pb were evaluated considering their total contents, bioaccessible and bioavailable fractions in different potato cultivars, in an unpublished approach in the literature. The in vitro standard gastrointestinal digestion method (INFOGEST) and a model of the intestinal epithelial barrier using the Caco-2 cell line were applied for investigate the presence of metals in potato. For the macroelements, the bioaccessibility (% w/w) varied in the ranges: K (57-72 %), P (59-76 %), Mg (83-103 %), and Ca (30-123 %), whereas for the microelements were: Cu (27-74 %) and Mn (4.22-12.02, 60-119 %). The potentially of trace toxic elements, Cd and Pb, were found in 75 % of the samples, however, all the concentration values were below the maximum levels allowed of 0.10 µg/g. Chromium was determined only in potato peels and has no maximum established level. The bioaccessible and bioavailable fractions of Cd, Cr, and Pb were below the limits of quantification of the spectrometric methods (LOQ - µg/L: 0.063 Cd, 0.65 Cr, and 0.44 Pb). The potato samples were considered safe for consumption regarding the presence of potentially toxic trace elements, with a remarkable nutritional contribution.

Effect of amylose partial extraction on citrate esterification of potato starch and its role in structure and physicochemical modification.

This study examines the impact and influence of amylose on the starch esterification reaction through partial extraction of amylose. Citric acid was added for the esterification reaction, and then the esterified starches' multiscale structure, physicochemical, and functional properties were evaluated. As the extraction time of amylose increased, the amylose content in the starch decreased. Higher concentrations of citric acid will lead to samples with a higher degree of substitution, with DS rising from 0.203 % (0 h) to 0.231 % (3.5 h) at CA3 treatment. While removing amylose had minimal effects on the crystal structure of starch granules, it did decrease the ratio of A and B1 chains and the molecular weight of amylose. Acid hydrolysis exacerbated these changes upon the addition of citric acid. Furthermore, removing amylose followed by citrate esterification resulted in lower pasting viscosity, enthalpy of gelatinization (from 13.37 J to 2.83 J), and degree of short-range ordering. Also, digestion shows a decrease caused by the increasing content of slow-digesting starch. The presence of amylose in starch granules does affect the formation of starch esters, and removing it before esterification modification may improve production efficiency and reduce costs to some extent.

Effect of harvest-to-cooling delay and precooling on Kufri Jyoti (Solanum tuberosum) potato quality.

Precooling is the rapid removal of field heat in harvested crops to preserve their quality and increase their shelf life. The following study was conducted to understand the importance of precooling and to optimize the precooling condition to extend the storage life of potatoes. Therefore, the study was divided into two components. In the first part, the Kufri Jyoti potatoes were subjected to field heat for 0-64 h, then were precooled for 48 h before sending to cold storage for 60 days. The results demonstrated that when the time delay was doubled, starch content (SC) decreased by 15.86%, reducing sugar content (RSC) increased by 32.71%, ascorbic acid content (AAC) decreased by 5.94% and total plate count (TPC) increased by 20.06%. Microstructural changes in potatoes due to the exposure to field heat were visible in SEM images. These results suggested a decrease in the quality of potatoes with an increase in time delay between harvest and cooling. In the second part of the study, the potatoes were precooled for 48 h at different temperatures (T) (6 °C, 8 °C, and 10 °C) and relative humidity (RH) (87%, 91%, and 95%), and their effect was studied on the same quality parameters after storage. Regression models were developed for each response, and models with non-significant lack of fit were selected for optimization. The analysis of the observations has shown that precooling aided in better quality retention of potatoes during cold storage.

Applications and characterization of anti-browning enzymatically modified potato starch (EPS) film associated with chitosan (CTS)/L-Cys/citric acid (CA) on fresh-cut potato slices.

This study explores the influence of incorporating L-cysteine (L-Cys), chitosan (CTS), and citric acid (CA) on the enzymatic modification of potato starch (EPS) films to enhance anti-browning properties. Four types of EPS composite films were evaluated for preserving fresh-cut potato slices at low temperatures to inhibit browning. Their thermal, physiochemical, mechanical, and digestibility properties were assessed. Results indicate that the addition of CTS, CA, and L-Cys improved the anti-browning activity of the EPS films by increasing film thickness and reducing water vapor permeability (WVP), oxygen transmission rate (OTR), ultraviolet (UV) transmittance, and tensile strength (TS). Furthermore, these additives improved the film's microstructure, resulting in reinforced intermolecular interactions, increased elongation at break, heightened crystallinity, enhanced thermal stability, and favorable gastrointestinal digestibility. Overall, EPS/CTS/L-Cys/CA composite films show promise as edible packaging materials with effective anti-browning properties.

Study on the gelatinization and digestive characteristics of wheat starch and potato starch under low moisture conditions.

This study explored the gelatinization and digestive characteristics of wheat and potato starches under low moisture conditions using identical processing parameters. The results revealed that potato starch exhibited greater resistance to digestion than wheat starch, with an enzyme hydrolysis rate 18 % to 30 % lower than wheat starch under the same conditions. The analysis of particle size, swelling power, and low-field NMR demonstrated that potato starch required almost 40 % more moisture for full gelatinization than wheat starch, indicating that low-moisture conditions could not meet the significant water demand of potato starch. Additionally, the DSC analysis showed that potato starch had superior thermal stability, with To of 62.13 °C and ΔH of 16.30 (J/g). Subsequently, the microscopy results showed that the partially gelatinized wheat starch had a rough, porous surface, allowing enzymes for direct access to hydrolysis. In contrast, the potato starch had smoother and less damaged particles without visible pores, enzymes had to degrade it progressively, layer by layer. Furthermore, potato starch still exhibited a lower enzyme hydrolysis rate than wheat starch under the same gelatinization levels. Overall, potato starch is more resistant to hydrolysis and gelatinization in low-moisture environments, making potato starch suitable for low-digestibility products like potato biscuits or chips.

Synthesis of Planar Chiral Compounds Containing α-Amino Phosphonates for Antiplant Virus Applications against Potato Virus Y.

An unprecedented study of the application of planar chiral compounds in antiviral pesticide development is reported. A class of multifunctional planar chiral ferrocene derivatives bearing α-amino phosphonate moieties was synthesized. These compounds, exhibiting superior optical purities, were subsequently subjected to antiviral evaluations against the notable plant pathogen potato virus Y (PVY). The influence of the absolute configurations of the planar chiral compounds on their antiviral bioactivities was significant. A number of these enantiomerically enriched planar chiral molecules demonstrated superior anti-PVY activities. Specifically, compound (Sp, R)-9n displayed extraordinary curative activities against PVY, with a 50% maximal effective concentration (EC50) of 216.11 µg/mL, surpassing the efficacy of ningnanmycin (NNM, 272.74 µg/mL). The protective activities of compound (Sp, R)-9n had an EC50 value of 152.78 µg/mL, which was better than that of NNM (413.22 µg/mL). The molecular docking and defense enzyme activity tests were carried out using the planar chiral molecules bearing different absolute configurations to investigate the mechanism of their antiviral activities against PVY. (Sp, R)-9n, (Sp, R)-9o, and NMM all showed stronger affinities to the PVY-CP than the (Rp, S)-9n. Investigations into the mechanisms revealed that the planar chiral configurations of the compounds played pivotal roles in the interactions between the PVY-CP molecules and could augment the activities of the defense enzymes. This study contributes substantial insights into the role of planar chirality in defending plants against viral infections.

Optimization of guar gum-based anti-browning coating for prolonging the shelf life of cut potatoes.

The impact of guar gum (GG), crude algae ethanolic extract (CAEE), and turmeric essential oil (TEO) incorporated edible coating formulations on the quality of cut potatoes was investigated at room temperature (27 ±â€¯3 °C, 70-85 % RH) storage using a rotatable central composite design. Besides, 30 % glycerol, 5 % calcium chloride, and 3 % ascorbic acid (w/w) were added to the coating solution as additives. The surface color, respiration rate, water vapor transmission rate, visible mold growth, and sensory analysis were assessed after seven days of storage. The inclusion of ascorbic acid and TEO in edible coating demonstrated a more effective delay in browning. The coated potatoes had lower OTR, CTR, and WVTR values for GG concentrations of 0.5 to 1 g/100 mL than the control. Compared to additives, higher concentrations of GG improved response parameters. The WVTR value of coated potatoes was significantly impacted by the interaction between CAEE and TEO with GG. Incorporating CAEE and TEO into the formulations of guar gum led to a reduction in the permeability of the coating to oxygen and water vapor. The seven days of extended shelf life compared to two days of control were observed with the optimized coating formulation. Furthermore, the application of the coating treatment proved effective in preventing enzymatic browning and creating a barrier against moisture and gases, contributing to prolonged freshness during extended storage periods.