# 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
In addition, sodium ascorbate (2% \(w\)/\(w\)) was observed to be more efficient as an anti-browning agent than sodium chloride (1% \(w\)/\(w\)), whereas the vacuum packaging of both treated samples enhanced their durability up to 8 days of storage [86]. On the other hand, storage temperature (3 and 10 \({}^{\circ}\)C) did not significantly affect the examined sensory and quality parameters [86]. Natural substances and extracts of plant and animal origin have been used as anti-browning agents (Table 8). Their ability to reduce PPO activity and enzymatic browning in potatoes is attributed to the presence of bioactive compounds such as polyphenols, flavonoids, anthocyanins, and vitamin C [191]. The positive effect of these agents is reflected by increasing the whitening index (WI) value and reducing that of BI after treatment [187]. The bioactive phenolic compounds detected in plant extracts include protocatechuric acid, vanilla acid, p-coumaric acid, ferulic acid, and sinapic acid [192]. On the other hand, the potato phenolic profile consists mainly of chlorogenic acid derivatives such as chlorogenic acid (5-O-caffeoylquinic acid), neochlorogenic acid (3-O-caffeoylquinic acid), and cryptochlorogenic acid (4-O-caffeoylquinic acid) [193]. [PERSON] (2020) investigated the effects of ascorbic acid and collagen hydrolysate treatments on the quality of fresh-cut potatoes during cold storage. The treatment of collagen hydrolysate (0.22% \(w\)/\(v\)) and ascorbic acid (0.30% \(w\)/\(v\)) in fresh-cut potatoes was successful in slowing PPO activity at the end of storage [187]. Another study demonstrated that sea buckthorn leaf extract, characterized by its abundance in catechin, hypericin, gallic acid, casuarinin, and isorhamtein, effectively suppressed browning in fresh-cut potatoes. This inhibition was attributed to the extract's ability to reduce the activities of peroxidase and phenylalanine ammonia-lyase, lower the levels of phenolics, and enhance antioxidant capacity [152]. Furthermore, [PERSON] et al. (2022) remarked the potential use of S-Ethyl thioacetate, which naturally exists in durian, beer, and wine, as a natural anti-browning agent to inhibit the browning of fresh-cut potatoes by decreasing PPO [194]. In another study, certain phenolic compounds like ferulic acid and p-coumaric acid, present in rice bran, demonstrated a more pronounced anti-browning effect on potatoes compared to the conventional industrially produced agent, 100 ppm citric acid [192]. [PERSON] et al. (2024) concluded that tea polyphenols can inhibit the occurrence of enzymatic browning in fresh-cut potatoes by regulating phenylpropanol and ROS metabolism [195]. Similarly, [PERSON] et al. (2019) concluded that purslane aqueous extract is a promising nutritive anti-browning agent for fresh-cut potato [196]. [PERSON] (2022) investigated the effects of quercetin treatment on the browning of cut potatoes. The resultsshowed that quercetin treatment had an inhibitory effect on the enzymatic and oxidative activity of the potatoes, which led to a reduction in browning [197]. Finally, [PERSON] et al. (2022) investigated the impact of fifteen aqueous plant extracts, including cinnamon, clove, garlic, ginger, green tea, marjoram, mint, nutneg, oregano, pepper (black and white), rosemary, sage, thyme, and wheat bran, on PPO to identify the most effective in preventing browning in minimally processed potatoes. Following the study, green tea extract was singled out for further assessment due to its consistent ability to inhibit PPO activity, irrespective of solution concentration. Green tea extract successfully managed to control browning in fresh-cut potatoes for a period of 14 days when stored at 4 \({}^{\circ}\)C [198].