Green tea extract and garlic to preserve potatoes.

An investigation by the Public University of Navarra proposes alternatives to the use of sulfites in potatoes, one of the main preservatives used today and, among other properties, prevents browning occurring after peeling or cutting certain foods.

Today we talk about cut products or minimally processed to refer to fresh fruits and vegetables are cleaned, chopped and packed before marketing.

Bobo Gloria Garcia, researcher at the Public University of Navarra, He has conducted a study that proposes alternatives to the use of sulfites in potatoes, a preservative.

"A few years ago it was discovered that sulfites could cause health problems in certain sectors of the population, so its use was banned in food that could be eaten directly, like fruits and vegetables. In the case of potato, which is not consumed raw, They are still used sulfites, so my thesis has focused on finding alternative substances ", Bobo points.

The study different conservation techniques were evaluated as alternatives to the use of sulfites, to maintain quality of minimally processed potatoes, stored for 14 days 4 degrees Celsius. To prevent browning of the product natural solutions or their derivatives were used.

In controlling browning, the results indicated that both the solution 4-hexylresorcinol combining with ascorbic acid “as green tea extracts and studied garlic can be used as preservatives antipardeantes refrigerated for 14 days".

Regarding the texture modifiers studied, used in combination with the selected solution antipardeante, "Thermal shock was used at low temperature and short time maintained quality of the product for the least to 14 days".