Potato Processing Industry in China: Current Scenario, Future Trends and Global Impact.

Potatoes play an important role in ensuring food security. During the COVID-19 epidemic, consumption of processed potato products decreased, and consumption of fresh potatoes increased. China is the world's largest potato producer with more than 4.81 million hectares of area under potato production and 90.32 million metric tonnes of potatoes produced in 2018. This accounts for 27.36% of the world's planting area and 24.53% of the world's potato production. The proportion of potatoes processed in China was about 12% in 2017, mostly dominated by starch production. However, the recent policy of the Chinese government to popularise potato as a staple food has created new markets for processed potato products other than starch. A very few reports have analysed these future trends of the rapidly growing Chinese potato processing industry and its impact within and outside China. This paper provides an overview of the latest developments with a focus on processed potato products such as potato chips, French fries and dehydrated potatoes, and also, due to the unique Chinese diet culture, it highlights the need for more scientific research dedicated towards the development of novel potato-based healthy foods.

Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (Piper nigrum L.).

In this study, the effects of different pulverizing methods on the chemical attributes and thermal properties of black, white and green pepper were evaluated. Cryogenic grinding minimally damaged the lipid, moisture, crude protein, starch, non-volatile ether extract, piperine, essential oil and the typical pepper essential oil compounds of the spices. The pulverizing methods and storage significantly affected the compositions of the fatty acid in the peppers, except for palmitic acid and lignoceric acid. The amino acid contents and the thermo-gravimetric analysis curve were hardly influenced by the grinding techniques. The use of cryogenic grinding to prepare pepper ensured the highest quality of pepper products. Regardless of grinding technique, the values of moisture, piperine, unsaturated fatty acids, essential oil, monoterpenes, and the absolute concentrations of typical pepper essential oil constituents (except caryophyllene oxide) decreased, whereas the amino acid, lipid, protein, starch, and non-volatile ether extract content as well as the thermal properties were insignificantly changed after storage at 4 °C for 6 months.

Processing and Utilization Technology of Root and Tuber Food.

Roots and tubers make a great contribution to major staple foods and provide good sources of dietary carbohydrates for the nutrition supply and energy recharge of human [...].

Silicon quantum dots based fluorescent probes for detecting methyl parathion pesticide residues in potato, tap water and Yellow River.

In this paper, a novel ratiometric fluorescent probe based on silicon quantum dots (SiQDs) has been developed for the sensitive detection of methyl parathion pesticide residues. The silicon quantum dots were prepared by a simple hydrothermal reaction process using 3-Aminopropyltriethoxysilane (APTES) as silicon resource and were characterized by the analysis of transmission electron microscopy, FTIR spectroscopy, and X-ray photoelectron spectroscopy. The silicon quantum dots displayed characteristic blue fluorescence emission at 440 nm. Tyrosinase can catalyze the oxidation of tyramine to form dopamine. Then, dopamine can interact with silicon quantum dots and effectively change the position of its fluorescence emission for redshifting to 540 nm. In the presence of organic phosphorus pesticides (OPPs), the activity of tyrosinase was inhibited, resulting in the inability to generate dopamine and the fluorescence emission at 440 nm remaining unchanged. As a model of organic phosphorus pesticides, methyl parathion (MP) was determined using this method, and the fluorescence intensity response values showed a good linear relationship with methyl parathion concentration in the range of 50-90 nM, with a detection limit of 0.149 nM. Due to its good performance of relative low detection limit, good selectivity and high reproducibility, this sensing system has been successfully applied to the detection of methyl parathion in environmental water samples and potato samples, which showed good prospects for application in the detection of organic phosphorus pesticide residues in more real samples.

Turn-on fluorescence detection of carbon monoxide in plant tissues based on Cu2+ modulated polydihydroxyphenylalanine nanosensors.

As an important signaling molecule, carbon monoxide (CO) plays an important role in plant growth and development including affecting stomatal movement, stress response and root development. Thus, it is necessary to develop fluorescent probes that can be used to detect CO in live plant tissues and further enable a deep-understanding of its biological function, mechanism and metabolism. In this paper, a novel and sensitive fluorescent probe based on Cu2+ modulated polydihydroxyphenylalanine nanoparticles (PDOAs) has been developed for the detection of CO. The fluorescence of PDOAs can be effectively quenched by Cu2+ through the multi-coordination interaction. In the presence of CO, Cu2+ can be effectively reduced to Cu+, which resulted in the release of free PDOAs and the Cu2+-quenched bright green fluorescence was restored obviously. Through this ingenious strategy, the abiotic CO can be accurately detected and identified with high selectivity, rapid response time within 5 min and an ultralow detection limit of 72.4 nM. Due to the admirable biocompatibility, the nano-material based probe has been successfully applied for in vivo imaging CO in the root tip and leave tissues of lettuce. To the best of our knowledge, this is the first example of a fluorescent probe-based methodology for the sensitive tracking of CO in plant tissues.

A Novel and Sensitive Fluorescent Probe for Glyphosate Detection Based on Cu2+ Modulated Polydihydroxyphenylalanine Nanoparticles.

A novel and sensitive fluorescent probe based on Cu2+-modulated polydihydroxyphenylalanine nanoparticles (PDOAs) has been developed for the detection of glyphosate pesticides. Compared to conventional instrumental analysis techniques, fluorometric methods have obtained good results in the field of agricultural residue detection. However, most of the fluorescent chemosensors reported still have some limitations, such as long response times, the high limit of detection, and complex synthetic procedures. In this paper, a novel and sensitive fluorescent probe based on Cu2+ modulated polydihydroxyphenylalanine nanoparticles (PDOAs) has been developed for the detection of glyphosate pesticides. The fluorescence of PDOAs can be effectively quenched by Cu2+ through the dynamic quenching process, which was confirmed by the time-resolved fluorescence lifetime analysis. In the presence of glyphosate, the fluorescence of the PDOAs-Cu2+ system can be effectively recovered due to the higher affinity of glyphosate for Cu2+, and thus released the individual PDOAs. Due to the admirable properties such as high selectivity to glyphosate pesticide, "turn on" fluorescence response, and ultralow detection limit of 1.8 nM, the proposed method has been successfully applied for the determination of glyphosate in environmental water samples.

Monitoring of organophosphorus pesticide residues in plant and vegetable tissues by a novel silver nanocluster probe.

More and more attention has been paid to the problem of pesticide residues, especially in plants and vegetables, due to their close relationship with human health and food safety. Compared to conventional detecting techniques, the fluorescence sensing method has achieved good results for pesticides detection. However, most of the reported fluorescent probes needed two or more steps to achieve the detection of pesticide residues, which greatly limited their application for in vivo imaging and in situ analysis of agricultural residues in plants and vegetables. In this paper, an Ag nanoclusters (AgNCs) based fluorescent probe is developed for one-step detection of pesticide residues. The novel nanoprobe displayed impressive advantages, such as a selective response to glyphosate pesticide, rapid response within 1 min and an ultralow detection limit of 21 nM. The sensing mechanism is attributed to the unique coordination interaction between AgNCs and glyphosate, which not only increased the size of AgNCs to form big Ag particles, but also caused the fluorescence quenching of AgNCs system. Due to its favorable properties, the probe has been successfully applied to imaging the organophosphorus pesticide of glyphosate in the leave tissues of Arabidopsis thaliana and the root tip cells of lettuce for the first time.

Functional Food Based on Potato.

Potato (Solanum tuberosum L.) has gradually become a stable food worldwide since it can be a practical nutritional supplement and antioxidant as well as an energy provider for human beings. Financially and nutritionally, the cultivation and utility of potatoes is worthy of attention from the world. Exploring the functionality and maximizing the utilization of its component parts as well as developing new products based on the potato is still an ongoing issue. To maximize the benefits of potato and induce new high-value products while avoiding unfavorable properties of the crop has been a growing trend in food and medical areas. This review intends to summarize the factors that influence changes in the key functional components of potatoes and to discuss the focus of referenced literature which may require further research efforts. Next, it summarizes the application of the latest commercial products and potential value of components existing in potato. In particular, there are several main tasks for future potato research: preparing starchy foods for special groups of people and developing fiber-rich products to supply dietary fiber intake, manufacturing bio-friendly and specific design films/coatings in the packaging industry, extracting bioactive proteins and potato protease inhibitors with high biological activity, and continuing to build and examine the health benefits of new commercial products based on potato protein. Notably, preservation methods play a key role in the phytochemical content left in foods, and potato performs superiorly to many common vegetables when meeting the demands of daily mineral intake and alleviating mineral deficiencies.

High Protein Yangyu jiaotuan (): In Vitro Oral-Gastro-Small Intestinal Starch Digestion and Some Physico-Chemical, Textural, Microstructural, and Rheological Properties.

Biomimetic foods are expected to have potential health benefits for the management and prevention of chronic diseases, such as diabetes and cardiovascular disease. In the current research, two commercially available and affordable plant proteins (soy protein isolate-SPI and pea protein isolate-PPI) at two levels (5%, 10%) were added to the Yangyu jiaotuan with the objective of developing a product with reduced glycaemic properties and high protein content while maintaining its original taste and texture. The results showed that several important textural properties such as hardness and chewiness did not change significantly during the refrigerated storage. The storage modulus G' increased with refrigerated storage time for different samples, but there were significant differences among the five samples (with and without protein addition) with respect to frequency dependence during rheological measurements. The in vitro starch digestion experiments showed that the starch hydrolysis of Yangyu jiaotuan decreased considerably (by up to 42.08%) with the increase in PPI content and during refrigerated storage due to starch retrogradation. Protein has protected the microstructure and there was less damage when compared to samples without protein. The bimodal peaks of the particle size distribution curves showed that the newly developed Yangyu jiaotuan contains two different sizes of particles; the smaller particles (~30 µm) corresponded to PPI and starch granules, while the larger particles corresponded to the fragments of the gel network of the starch matrix. Based on the above results, Yangyu jiaotuan mixed with pea protein is a convenient potato staple food product, which complies with the biomimetic potato food very well.

Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties.

The variations in flavor substances across different varieties of steamed potatoes were determined by headspace-gas chromatography ion mobility spectrometry (HS-GC-IMS) combined with sensory evaluation. Results showed that 63 representative compounds, including 27 aldehydes, 14 alcohols, 12 ketones, 4 esters, 2 furans, 1 acid and others, together acted as contributors to the flavors in steamed potatoes. Analysis found that species and concentrations of aldehydes, alcohols and ketones in six varieties were the most abundant. In addition, esters, furans and acid were also responsible for flavor. PCA results showed that volatile compounds in Atlantic, Longshu No. 23, Longshu No. 7 and Longshu No. 14 were similar, while Russet Burbank and Longshu No. 16 had distinct characteristic volatiles, which was consistent with sensory evaluation. The combination of sensory evaluation and HS-GC-IMS provided useful knowledge for charactering volatile compounds of steamed potatoes from different varieties, and also demonstrated the promising application of HS-GC-IMS in the detection of potato flavor with various cooking methods.

Evaluation of cooking, nutritional, and quality characteristics of fresh-cut potato slice pretreated with acetic acid.

Fresh-cut potato slices are very popular in the service of hot-pots. However, the gelatinized starch easily escaping from the potato cells during cooking causes the thickening of beef tallow or soup in the hot-pot. Thus, acetic acid is considered for solving the problem of potato slices. Besides, the nutritional and quality characteristics of potato slices are also evaluated in this study. Results show that 1.0%-1.5% (v/v) acetic acid treatment can decrease mass loss and starch digestion rate, and delay the degradation of ascorbic acid and deterioration of color and texture of potato slices. Such treatment also inhibits membrane oxidation and PPO activity, and increase the total phenolic accumulation of potato slice in 7-day storage. The cell wall integrity of the potato slice is strengthened by acetic acid treatment, providing a strategy for the improvement of the boiling resistance of potato slice, and endowing potato slice with the digesting resistance. PRACTICAL APPLICATION: Acid pretreatment would cause the intensification of potato cell wall, which finally decrease the in vitro digestibility through decrease of leakage of gelatinized starch from potato cell and the contact between gelatinized starch and digesting enzyme. This observation proved that the integrity of cell structure in vegetable is important for their processing quality improvement (especially for their hardness improvement after heating or fermentation).

The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.).

In this study, we compared the effects of cryogenic grinding and hammer milling on the flavour attributes of black, white, and green pepper. The flavour attributes were analysed using headspace solid-phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC/MS), sensory evaluation and electronic nose (e-nose) analysis. Cryogenic grinding resulted in minimal damage to the colour, flavour, and sensory attributes of the spices. Cryogenic grinding was also better than hammer milling at preserving the main potent aroma constituents, but the concentrations of the main aroma constituents were dramatically reduced after storing the samples at 4 °C for 6 months. Pattern matching performed by the e-nose further supported our sensory and instrumental findings. Overall, cryogenic grinding was superior to hammer milling for preserving the sensory properties and flavour attributes of pepper without significantly affecting its quality. However, we found that the flavour quality of ground pepper was reduced during storage.