Xuan Wenfang, Qi Yiyang, Wan Xueqian, Gao Xuemei, Wang Haiou, Wu Huichang
College of Tea and Food Technology, Jiangsu Vocational College of Agriculture and Forestry, Zhenjiang 212400, China.
School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China.
Foods. 2025 Jul 6;14(13):2389. doi: 10.3390/foods14132389.
Fresh-cut potato slices are prone to browning. Although freezing is an effective method of preserving food, freezing and thawing cause inevitable damage to potato tissues. This study explored the freeze-protective effects of trehalose and sorbitol under atmospheric pressure impregnation and vacuum impregnation by analyzing their influences on the cell structural and textural characteristics of frozen-thawed potato slices. The results showed that both trehalose and sorbitol can significantly improve the quality of frozen-thawed potato slices. Vacuum impregnation resulted in a higher total sugar content in the impregnated potato slices than atmospheric pressure impregnation ( < 0.05). Sorbitol impregnation significantly reduced cell damage and nutrient loss of frozen-thawed potato slices; specifically, under vacuum impregnation conditions, the juice loss rate and relative electrical conductivity decreased to 7.58 ± 0.47% and 32.90 ± 1.83 mS/cm, respectively. Texture analysis showed that sorbitol impregnation resulted in significantly higher puncture hardness and TPA hardness in frozen-thawed potato slices than trehalose impregnation. Furthermore, observations of cell activity and transmission electron microscopy of potato tissues verified sorbitol's advantages in maintaining cell structure integrity and reducing ice crystal damage. Hence, sorbitol vacuum impregnation is highly recommended as a pretreatment in potato quick freezing processes. This study provides a theoretical basis and technical support for the improvement of the quality of quick-frozen potato products, and for the later processing and manufacturing of frozen potato slices.
鲜切土豆片容易褐变。虽然冷冻是一种有效的食品保存方法，但冷冻和解冻不可避免地会对马铃薯组织造成损害。本研究通过分析海藻糖和山梨醇对冻融土豆片细胞结构和质地特性的影响，探讨了常压浸渍和真空浸渍条件下它们的冷冻保护效果。结果表明，海藻糖和山梨醇均能显著提高冻融土豆片的品质。真空浸渍使浸渍土豆片的总糖含量高于常压浸渍（<0.05）。山梨醇浸渍显著降低了冻融土豆片的细胞损伤和营养损失；具体而言，在真空浸渍条件下，汁液流失率和相对电导率分别降至7.58±0.47%和32.90±1.83 mS/cm。质地分析表明，山梨醇浸渍使冻融土豆片的穿刺硬度和TPA硬度显著高于海藻糖浸渍。此外，对马铃薯组织细胞活性的观察和透射电子显微镜分析证实了山梨醇在维持细胞结构完整性和减少冰晶损伤方面的优势。因此，强烈推荐山梨醇真空浸渍作为马铃薯速冻过程中的预处理方法。本研究为提高速冻马铃薯制品的品质以及后续冷冻土豆片的加工制造提供了理论依据和技术支持。
