# Processing Fresh-Cut Potatoes Using Non-Thermal Technologies and Edible Coatings
## 5 Emerging Processing Technologies: Operating Principles and Examined Parameters
### Conventional and Novel Anti-Browning Agents
(2014) evaluated the effect of onion essential oil (OEO) on microbial growth, browning decay, and sensorial appeal  
\begin{table}
\begin{tabular}{c c c c} \hline \hline \multicolumn{1}{c}{**Substance**} & \multicolumn{1}{c}{**Processing Conditions**} & \multicolumn{1}{c}{**Storage Conditions and Time**} & \multicolumn{1}{c}{**Reference**} \\ \hline \multirow{3}{*}{Gellan gum (GN) + cranberry extract (CE) + _Lactococcus lactis_ (LA) probiotic film} & GN + 0.5\% CE + 2.0\% LA, 2 g GN powder/100 mL distilled water, 2 min immersion, potatoes placed in boxes & 6 d, 4 \({}^{\circ}\)C & [191] \\ \hline \multirow{3}{*}{Gum arabic (GA)} & Dipping for 0.5–10 min in GA containing 1\% \(w/v\) olive leaf extract (OLE) or 1\% \(w/v\) sodium ascorbate (SA), potato strips vacuum packed in PA/PE bags & \multirow{3}{*}{7 d, 10 \({}^{\circ}\)C} & [214] \\ \hline \multirow{3}{*}{L-cysteine (L-cys)} & 0.02\% \(w/w\) & - & [202] \\ \hline \multirow{3}{*}{L-cysteine} & 0.5\% L-cys, 3 min dipping, MA & \multirow{3}{*}{13 d, 2 \({}^{\circ}\)C} & [73] \\  & packaging for 3 min (9\% CO2, 3\% O2, 87\% N2) & & \\ \hline \multirow{3}{*}{L-cysteine + citric acid} & 0.5\% L-cys + 2\% CA, 3 min dipping, MA packaging for 3 min (9\% CO2, 3\% O2, 87\% N2) & \multirow{3}{*}{13 d, 2 \({}^{\circ}\)C} & [73] \\  & 0.5\% L-cys + 2\% CA, 3 min dipping, MA packaging for 3 min (9\% CO2, 3\% O2, 87\% N2) & & \\ \hline \multirow{3}{*}{Monosodium glutamate} & 2.5\% \(w/v\), immersion for 30 min at 24 \({}^{\circ}\)C, 1:10 \(w/v\) & 4 \({}^{\circ}\)C & [123] \\ \hline \multirow{3}{*}{Pectin (PEC)} & Dipping for 0.5–10 min in PEC containing 1\% \(w/v\) olive leaf extract (OLE) or 1\% \(w/v\) sodium ascorbate (SA), then dipped in CaCl2 (0.1\% \(w/v\)) for 30 s, potato strips vacuum packed in PA/PE bags & \multirow{3}{*}{8 d, 4 \({}^{\circ}\)C} & [16] \\ \hline \multirow{3}{*}{Pectin/sodium alginate (SA)/xanthan gum (XG) (composite film)} & 6 g/L pectin, 5 g/L SA, 4 g/L XG, 18 g/L glycerol, 20 g/L CaCl2, potato cylinders & \multirow{3}{*}{8 d, 4 \({}^{\circ}\)C} & [16] \\ \hline \multirow{3}{*}{Sodium alginate-based coating (AEC) + thyme essential oil (TEO)} & 20 g/L & 12 d, 3 \({}^{\circ}\)C & [98] \\ \hline \multirow{3}{*}{Transglutaminase-crosslinked whey protein/pectin edible film} & (i) Immersion in AEC (1.29\% \(w/v\)), glycerol (1.5\% \(w/v\)) and TEO (0.05\% \(v/v\)) solution for 2 min, & \multirow{3}{*}{16 d, 4 \({}^{\circ}\)C} & [216] \\  & (ii) immersion in CaCl2 for 2 min & & \\ \hline \multirow{3}{*}{Transglutaminase-crosslinked whey protein/pectin edible film} & (ii) Impersion in AEC (1.29\% \(w/v\)), glycerol (1.5\% \(w/v\)) and TEO (0.05\% \(v/v\)) solution for 2 min, & \multirow{3}{*}{16 d, 4 \({}^{\circ}\)C} & [216] \\  & (ii) immersion in CaCl2 for 2 min & & \\ \hline \multirow{3}{*}{Transglutaminase-crosslinked whey protein/pectin edible film} & (iii) Impersion in AEC (1.29\% \(w/v\)), glycerol (1.5\% \(w/v\)) and TEO (0.05\% \(v/v\)) solution for 2 min, & \multirow{3}{*}{16 d, 4 \({}^{\circ}\)C} & [217] \\  & (ii) immersion in CaCl2 for 2 min & & \\ \hline \multirow{3}{*}{Transglutaminase-crosslinked whey protein/pectin edible film} & (iii) Impersion in AEC (1.29\% \(w/v\)), glycerol (1.5\% \(w/v\)) and TEO (0.05\% \(v/v\)) solution for 2 min, & \multirow{3}{*}{16 d, 4 \({}^{\circ}\)C} & [216] \\  & (ii) immersion in CaCl2 for 2 min & & \\ \hline \multirow{3}{*}{Transglutaminase-crosslinked whey protein/pectin edible film} & (iii) Impersion in AEC (1.29\% \(w/v\)), glycerol (1.5\% \(w/v\)) and TEO (0.05\% \(v/v\)) solution for 2 min, & \multirow{3}{*}{16 d, 4 \({}^{\circ}\)C} & [216] \\  & (ii) immersion in CaCl2 for 2 min & & \\ \hline \multirow{3}{*}{Transglutaminase-crosslinked whey protein/pectin edible film} & (iii) Impersion in AEC (1.29\% \(w/v\)), glycerol (1.5\% \(w/v\)) and TEO (0.05\% \(v/v\)) solution for 2 min, & \multirow{3}{*}{16 d, 4 \({}^{\circ}\)C} & [216] \\  & (ii) immersion in CaCl2 for 2 min & & \\ \hline \multirow{3}{*}{Transglutaminase-crosslinked whey protein/pectin edible film} & (iii) Impersion in AEC (1.29\% \(w/v\)), glycerol (1.5\% \(w/v\)) and TEO (0.05\% \(v/v\)) solution for 2 min, & \multirow{3}{*}{16 d, 4 \({}^{\circ}\)C} & [216] \\  & (ii) immersion in CaCl2 for 2 min & & \\ \hline \multirow{3}{*}{Transglutaminase-crosslinked whey protein/pectin edible film} & (iii) Impersion in AEC (1.29\% \(w/v\)), glycerol (1.5\% \(w/v\)) and TEO (0.05\% \(v/v\)) solution for 2 min, & \multirow{3}{*}{16 d, 4 \({}^{\circ}\)C} & [216] \\  & (ii) immersion in CaCl2 for 2 min & & \\ \hline \multirow{3}{*}{Transglutaminase-crosslinked whey protein/pectin edible film} & (iii) Impersion in AEC (1.29\% \(w/v\)), glycerol (1.5\% \(w/v\)) and TEO (0.05\% \(v/v\)) solution for 2 min, & \multirow{3}{*}{16 d, 4 \({}^{\circ}\)C} & [216] \\  & (ii) immersion in CaCl2 for 2 min & & \\ \hline \multirow{3}{*}{Transglutaminase-crosslinked whey protein/pectin edible film} & (iii) Impersion in AEC (1.29\% \(w/v\)), glycerol (1.5\% \(w/v\)) and TEO (0.05\% \(v/v\)) solution for 2 min, & \multirow{3}{*}{16 d, 4 \({}^{\circ}\)C} & [216] \\  & (ii) immersion in CaCl2 for 2 min & & \\ \hline \multirow{3}{*}{Transglutaminase-crosslinked whey protein/pectin edible film} & (iii) Impersion in AEC (1.29\% \(w/v\)), glycerol (1.5\% \(w/v\)) and TEO (0.05\% \(v/v\)) solution for 2 min, & \multirow{3}{*}{16 d, 4 \({}^{\circ}\)C} & [216] \\  & (ii) immersion in CaCl2 for 2 min & & \\ \hline \multirow{3}{*}{Transglutaminase-crosslinked whey protein/pectin edible film} & (iii) Impersion in AEC (1.29\% \(w/v\)), glycerol (1.5\% \(w/v\)) and TEO (0.05\% \(v/v\)) solution for 2 min, & \multirow{3}{*}{16 d, 4 \({}^{\circ}\)C} & [216] \\  & (ii) immersion in CaCl2 for 2 min & & \\ \hline \multirow{3}{*}{Transglutaminase-crosslinked whey protein/pectin edible film} & (iii) Impersion in AEC (1.29\% \(w/v\)), glycerol (1.5\% \(w/v\)) and TEO (0.05\% \(v/v\)) solution for 2 min, & \multirow{3}{*}{16 d, 4 \({}^{\circ}\)C} & [216] \\  & (ii) immersion in CaCl2 for 2 min & & & \\ \hline \multirow{3}{*}{Transglutaminase-crosslinked whey protein/pectin edible film} & (iii) Impersion in A of cut potatoes stored for 15 days at 4 \({}^{\circ}\)C. The study found that OEO at a concentration of 0.5 mg mL-1 effectively prevented the browning (38.5% inhibition respect to control) during storage and inhibited PPO activity (39% respect to control) after the treatment [23].