Potatoes are one of the most consumed vegetables around the world. It is the 3rd most important crop in the world, after rice and wheat. In the United States alone, the starchy vegetable is the most consumed at 62% in 2021, according to Statistica. One of the reasons for this is the love for foods such as mashed potatoes and French fries. Because of this, the demand for potatoes is steadily high. To keep up with the demand, there should an abundant supply of potatoes. To do this, farmers and processors must do their best to minimize post-harvest losses. Causes of post-harvest losses in fruits and vegetables vary. In potato production, sprouting is one of the reasons for this.

In this post, we’ll discuss how sprouting occurs as well as the measures to suppress it.

HOW SPROUTING OCCURS

The primary reason potatoes sprout is their innate survival instinct. Sprouting allows the potato to reproduce and give rise to a new plant. Under favorable conditions, such as warmth, moisture, and access to light, the potato initiates sprouting as a means of generating offspring.

The process of sprouting begins when a potato detects conducive environmental conditions. Moisture is a critical factor that activates enzymes within the potato, initiating metabolic processes. The presence of moisture causes the potato to absorb it, softening the tissue and awakening the dormant buds. Once the buds are activated, they start elongating and pushing through the skin of the potato, giving rise to sprouting.

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Temperature plays a crucial role in the sprouting of potatoes. Cold temperatures act as an inhibitor, preventing sprouting, while warmer temperatures, typically ranging from 50°F (10°C) to 70°F (21°C), stimulate the growth of sprouts. Maintaining an optimal temperature range is important to avoid excessive elongation of sprouts, as this can lead to weak and leggy growth.

In addition to temperature, light also impacts potato sprouting. Exposure to light triggers the accumulation of a hormone called gibberellin in the sprouts, promoting elongation. Storing potatoes in a dark environment keeps the sprouts short and pale. However, prolonged exposure to light can cause the sprouts to turn green, indicating the production of solanine, a toxic compound that renders the potato inedible.

Sprouting has several detrimental effects on potatoes. It leads to increased respiration and moisture loss, resulting in reduced crop quality and value. The sprouts’ growth causes elevated levels of toxic glycoalkaloids, accelerated breakdown of starch leading to undesirable reducing sugars, and a decline in vitamin content. Moreover, sprouting accelerates the physiological aging of the potato, negatively affecting its appearance. For more on this, read this article.

IDENTIFYING AND REMOVING SPROUTED POTATOES

Sprouted potatoes are easy to spot, as they display distinctive characteristics that set them apart from fresh ones. Identifying these potatoes early on can help prevent potential health risks associated with their consumption.

To identify sprouted potatoes, look for long, pale shoots protruding from the eyes of the potato. The skin of the sprouted potato may also appear wrinkled or shriveled. In some cases, the sprouts may have even developed leaves or small roots. If any of these signs are present, it is clear that the potato has sprouted and should be dealt with promptly.

Once you’ve identified sprouted potatoes, it’s crucial to take immediate action to remove them from your pantry or storage area. These potatoes are more prone to spoilage, and leaving them among other fresh potatoes can accelerate the deterioration process, leading to potential food waste.

To properly dispose of sprouted potatoes, consider using a compost pile if available. Composting allows the potatoes to break down naturally and return nutrients to the soil. Alternatively, discard the sprouted potatoes in a manner that prevents animals from accessing them. While they may no longer be suitable for consumption, they can still serve a purpose in contributing to environmental sustainability.

EATING AND COOKING SPROUTED POTATOES

Although sprouted potatoes are not the best option for direct consumption, there are various ways to salvage and utilize them effectively.

One approach is to cut and cook the sprouted potatoes. If only the eyes have sprouted, you can salvage the rest of the potato by carefully cutting away the sprouted areas and any solanine. After removing these parts, you can proceed to cook the potato as you would with fresh ones. Boiling, mashing, or using them in soups or stews are all great options for salvaging sprouted potatoes.

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If you happen to have a dehydrator, you can salvage sprouted potatoes by making them into potato flour.

Start by slicing the sprouted potatoes into thin rounds and dehydrate them until they are thoroughly dried.Then grind the potato slices into a fine powder using a food processor. A blender will also do. This homemade potato flour is an excellent gluten-free alternative in baking.

STORING POTATOES TO PREVENT SPROUTING

In large-scale potato processing, ionizing radiation at low doses (0.1-0.2 kGy) is an effective method for preventing sprouting. Irradiation does this by breaking down the DNA and other cellular components in the potato’s eyes. As a result, the hormones that trigger sprouting are deactivated or destroyed, significantly reducing or preventing the growth of sprouts.

At home, you can also prevent sprouting by following these simple storage tips:

1. Clean the potatoes before storing: Thoroughly clean the potatoes by using a brush or vegetable scrubber to remove any dirt or debris from their surface. This step is crucial because dirt can harbor bacteria and contribute to early spoilage. After cleaning, allow the potatoes to dry completely before placing them in storage.
2. Store potatoes in a cool, dry place: An ideal storage location for potatoes is a cool and dark place with a consistent temperature ranging from 45°F (7°C) to 55°F (13°C). Excessive exposure to light and warm temperatures can promote the formation of chlorophyll, which is not desirable.
3. Use breathable storage containers: Avoid using plastic bags or airtight containers for potato storage, as these can trap moisture, creating a favorable environment for sprouting. Instead, opt for breathable storage containers like burlap sacks or mesh bags. These containers allow proper air circulation, reducing the chances of excess moisture buildup and sprouting.
4. Divide and conquer: If you have a large quantity of potatoes, it’s advisable to store them in smaller batches. By doing this, you can contain any potential sprouting to a limited number of potatoes, preventing it from spreading to the entire batch. This division helps minimize wastage, ensuring you can use the unaffected potatoes before they spoil.
5. Maintain regular spoilage checks: Check the potatoes in storage frequently for any signs of sprouting or rotting. To stop the other potatoes from being spoiled, throw away any potatoes that have already sprouted.

References:

J. Singh, L. Kaur (2016). Advances in Potato Chemistry and Technology (2nd edition). Academic Press.

H. Ramaswamy (2014). Post-harvest Technologies of Fruits & Vegetables. DEStech Publications, Inc.

A. Chakraverty (2014). Postharvest Technology and Food Process Engineering. CRC Press.

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If you’ve ever wondered about the presence of acrylamide in potato chips, you’re not alone. Potato chips, a beloved snack made from thinly sliced potatoes that are fried or baked until crispy, have gained popularity worldwide. However, there are concerns about their impact on health due to their high fat, sodium, and calorie content. Moreover, the cooking process of potato chips at high temperatures has raised questions about the formation of acrylamide, a potential carcinogen. So, let’s delve into the question: Is acrylamide present in all chips?

Let’s find out.

WHAT IS ACRYLAMIDE?

Acrylamide has been a significant industrial chemical, particularly in the production of polyacrylamide. Polyacrylamide has been utilized for a variety of purposes, including the removal of suspended solids from industrial effluent, soil conditioner, herbicide combination surfactant, stationary phase for laboratory separations, and cosmetic formulations.

However, the finding of large levels of acrylamide in heat-processed starch-based foods in April 2002 prompted extensive research into validating the existence and quantifying the amounts of acrylamide. Furthermore, the discovery of acrylamide in foods has sparked global concern because it has been identified as a possible human carcinogen, neurotoxicant, and genotoxicant. It is particularly associated with a higher incidence of breast, ovarian, endometrial, and kidney cancers.

Acrylamide forms as a byproduct of the Maillard reaction. It is a chemical reaction that happens at high temperatures between amino acids (asparagine) and reducing sugars during baking, frying, or roasting. This process causes browning and flavor development in many cooked foods. Acrylamide is not found in unheated or even boiled foods, such as boiled potatoes. It is because the temperature does not rise over 100°C during boiling. It is either undetectable at very low quantities in canned or frozen fruits and vegetables, as well as vegetable protein products.

One of the foods with a reputation for having high acrylamide levels is potato chips. In fact, according to a Food and Drug Administration (FDA) research, potato chips can have up to 1,000 times the level of acrylamide that is deemed safe for drinking water.

Ongoing research is dedicated to understanding the potential health risks associated with dietary exposure to acrylamide. As of now, there is no conclusive evidence linking moderate consumption of foods containing acrylamide to significant health issues. The scientific community continues to explore this subject to provide a clearer understanding of the potential effects on human health.

IS ACRYLAMIDE PRESENT IN ALL CHIPS?

Now, let’s address the burning question: is acrylamide present in all chips? The answer is yes, but the levels can vary. Different factors influence the amount of acrylamide in chips, including the cooking temperature, time, and the composition of the chips.

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Potato chips, being the most popular variety, often contain higher levels of acrylamide compared to other types. This is primarily because potatoes have naturally higher levels of reducing sugars and asparagine amino acid.

In contrast, vegetable chips or tortilla chips typically have reduced acrylamide content compared to potato chips, mainly because of variances in their composition and cooking techniques. According to a study, the acrylamide levels in potato chips ranged from 117 to 2762 parts per billion (ppb), while tortilla chips exhibited acrylamide levels between 130 and 196 ppb.

Food regulatory authorities around the world, such as the FDA and the European Food Safety Authority (EFSA), have been monitoring acrylamide levels in food products. The below table shows high acrylamide-containing foods.

While the potential health risks of acrylamide have been studied, the evidence regarding the impact of moderate consumption on human health is inconclusive. It’s important to remember that a balanced and varied diet, along with a healthy lifestyle, is key to overall well-being.

MINIMIZING ACRYLAMIDE FORMATION IN CHIPS

If you are concerned about acrylamide levels in chips, you may consider moderating your intake, opting for alternative snack options, or choosing chips that are cooked using methods that minimize acrylamide formation. If you cook the chips yourself, there are several things to do during preparation and cooking that you can follow to minimize acrylamide formation. Here are some of them.

Soaking is a simple and effective method of reducing acrylamide levels in cooked potatoes. Soaking potatoes in water for 15 to 30 minutes is effective in reducing acrylamide levels during the cooking process.

Several factors contribute to the effectiveness of soaking in reducing acrylamide levels. Soaking helps remove some of the starch content from the potato surfaces. When the inherent sugars and amino acids in potatoes interact under high heat, acrylamide is formed. By partially removing the starch through soaking, there are fewer sugars available for this reaction to occur. Additionally, soaking may eliminate some of the water-soluble substances involved in the synthesis of acrylamide, such as asparagine and reducing sugars. By soaking, these substances are partially removed, resulting in lower acrylamide levels when the potatoes are cooked. I have previously discussed this topic in a blog post, which you can read here.

The thickness and cooking method of the chips are influential in determining the acrylamide content. Thinner chips that are cooked at higher temperatures for longer durations may exhibit higher levels of acrylamide. It is important to ensure that the chips are cut thinly and uniformly. Moreover, carefully monitor the frying temperature to maintain control. Cooking the chips at lower temperatures can help minimize the formation of acrylamide while ensuring thorough cooking. It is recommended to cook the chips until they reach a golden brown color and avoid overcooking. Darker chips indicate higher levels of acrylamide formation.

The post Is Acrylamide Present in All Chips? Let’s Find Out appeared first on The Food Untold.

Ever experienced reaching into a sack of potatoes only to find them turning green? Undesirable right? Sure, you can definitely peel off the green parts, but the question is: are they safe to eat? There is no better way to answer this question than exploring how the discoloration happens.

So let’s dive right in.

HOW POTATOES TURN GREEN

When storing potatoes, you would want them in a cool, dry place. A steady temperature of 45°F (7°C) to 55°F (13°C) will keep them in good quality for several months. With exposed to sunlight, several undesirable changes may happen. These changes include accelerated decomposition and sprouting. In a warm and bright place, potatoes would prepare to sprout as they see an opportunity to grow. When this happens, they would start to produce chlorophyll.

As we learned back in school, chlorophyll in plants is the compound responsible for absorbing light, sunlight specifically. Using photosynthesis, the energy absorbed is converted into carbon dioxide and water into glucose. Chlorophyll is also the green compound responsible for the green color of many fruits and vegetables, including potatoes stored while exposed to light. The change in color affects the peel and some of the flesh over time. Sure, chlorophyll is a harmless compound. But its levels in potatoes also indicate the levels of solanine that has formed.

WHAT IS SOLANINE?

Solanine is a glycoalkaloid poison naturally found in potatoes. It is found at moderate levels in the peels and sprouts, and leaves. However, potatoes increase the manufacture of solanine and other glycoalkaloids as a defense mechanism when exposed to sunlight. Other factors that increase glycoalkaloid production include improper storage conditions, improper food processing, and mechanical damage.

Solanine serves as a natural chemical defense. The synthesis of solanine and other glycoalkaloids increases when pests and other stressors are present. The increased level of solanine makes potatoes bitter. Normally, one would refrain from eating bitter potatoes. Or just remove the green part.

ARE GREEN POTATOES SAFE TO EAT?

Cutting out the green portion of a potato is fine. However, if the potato is extensively green and bitter, it is best to not consume it.

As earlier mentioned, green potatoes indicate the levels of solanine and other glycoalkaloids that have formed. Solanine is a neurotoxin. So one may fall ill after consuming of green potatoes. But toxicity levels vary. According to Institute of Agriculture and Natural Resources of the University of Nebraska, for a 200-pound man, the toxic level is roughly one hundredth of an ounce. To attain this level, a 200-lb person would need to consume almost 20 lbs of regular potatoes each day. Young people and individuals with weak immunity are more vulnerable to solanine poisoning.

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Symptoms of solanine poisoning may include gastrointestinal and neurological discomforts. These include nausea, diarrhea, headache, vomiting, dizziness, joint inflammation and stomach cramps.There have been reported severe cases in which the patient experience symptoms like jaundice, hypothermia, hallucination, fever, paralysis, and even death.

The good news here is that solanine poisoning is very rare.

CAN SOLANINE AND OTHER GLYCOALKALOIDS BE REMOVED?

Potatoes in their early part of turning green are the best candidates for toxic compounds removal since the green parts can easily be cut out. If the potato taste bitter, it is best to discard them.

In general, cooking methods such as frying and baking does not decrease the levels of glycoakaloids significantly. Hence, they do not make green potatoes safer to eat. However, peeling the potato helps remove about 30% of the toxic compounds. But this does not automatically makes it safe to consume as the flesh still contain solanine.

But here is a Korean patent that describes how to eliminate solanine from potatoes effectively. The process involves immersing potatoes in vinegar (0.3 to 1.0 vol% acetic acid) at a temperature of 86°F (30°C) to 140°F (60°C) and then frying the potatoes.

So what exactly happens?

When solanine in the potato interacts with acetic acid in aqueous solution, solanine bonds to H⁺, acetic acid is in a CH ₃ COO ⁻ state. At this point, acetic is deprived of protons (H⁺) and is in an ionic state. Since solanine bonds with H⁺, it becomes soluble in water and is easily released from the potato.

HOW TO PREVENT SOLANINE FORMATION?

The green color of potatoes itself is not harmful. But it is an indication of glycoalkaloids formation, particularly solanine. To prevent this, proper storage of potatoes is key. When storing potatoes, make sure light, temperature, and other considerations are in check.

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As earlier mentioned, a cool, dark place wherein there is a steady temperature of 45°F (7°C) to 55°F (13°C) is ideal. A place where there is exposure to light and warm temperature encourages chlorophyll to form. A place too cold either is not a good place to store potatoes. In fact, studies have shown that refrigerator temperatures allowed increased solanine levels in potatoes.

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