# Processing Fresh-Cut Potatoes Using Non-Thermal Technologies and Edible Coatings
## 5 Emerging Processing Technologies: Operating Principles and Examined Parameters
### Edible Films and Coatings
Garden cress seed mucilage, as another edible coating, has demonstrated similar potential by delaying browning, reducing weight loss, and preserving texture in fresh-cut and fried potato strips, which suggests applications for both shelf life extension and reduced oil absorption in processed potato products [226]. Various types of coatings have been evaluated for their unique benefits. Biodegradable coatings made from gelatin and gelatin-rice starch mixtures retain moisture effectively and can improve the structural integrity of fresh-cut potatoes during storage [227]. Crosslinked whey protein and pectin films further enhance quality by reducing weight loss, limiting microbial proliferation, and preserving sensory characteristics [217]. Similarly, cassava starch-based coatings with added ascorbic acid help prevent browning and quality deterioration in root vegetables, such as sweet potatoes [228]. The versatility of edible coatings is evident in studies that focus on optimizing antioxidative activity and moisture retention. For example, coatings containing soy protein isolate (SPI), particularly those fortified with carboxymethyl cellulose, have shown notable antioxidative properties that minimize browning and moisture loss in fresh-cut potatoes [49]. Other investigations highlight the critical role of coating materials in determining functionality; formulations using zein, alginate, and potato starch perform differently across potato varieties, indicating that coating effectiveness can vary with polymer composition and potato cultivar [49]. In addition to enhancing storage quality, some coatings have been developed with functional benefits aimed at fried potato products. Coatings like carboxymethyl cellulose and gum arabic, enriched with olive leaf extract or sodium ascorbate, successfully reduce oil uptake and fat content in deep-fried potato products without compromising key sensory attributes [214]. Similarly, a combination of carboxymethyl cellulose and flaxseed mucilage, supplemented with nanoencapsulated burdock extract, has been shown to improve the texture, color, and antioxidant activity of fresh-cut and fried potatoes while decreasing oil absorption during frying [229]. Novel advancements in edible coatings include probiotic films incorporating natural extracts and functional compounds. For instance, a gellan gum-based film with cranberry extract and Lactococcus lactis has demonstrated optimal preservation effects for fresh-cut potatoes, combining probiotic benefits with microbial stability [191]. Additionally, antibacterial films formulated with sodium alginate, gum arabic, glycerol, and natamycin have been applied to sweet potatoes, effectively slowing down physiological changes and maintaining product quality during storage [230]. In summary, edible films and coatings provide versatile, natural options for extending the shelf life of fresh-cut potatoes by offering barriers to oxidation and microbial spoilage. Polysaccharide-, protein-, and lipid-based coatings demonstrate unique properties that cater to various preservation needs, with polysaccharides showing superior transparency and oil resistance and proteins offering reduced water transmission. Recent advancements in coating formulations, particularly those incorporating essential oils, antioxidants, and nanoparticles, show great promise in enhancing both microbial stability and sensory quality. These natural and biodegradable coatings not only address consumer demand for clean-label products but also support sustainable practices by leveraging renewable and waste-derived materials. Overall, edible films and coatings represent a valuable approach for fresh-cut potato preservation, with ongoing research driving further innovations in this field.