# Processing Fresh-Cut Potatoes Using Non-Thermal Technologies and Edible Coatings
## 5 Emerging Processing Technologies: Operating Principles and Examined Parameters
### High-Pressure Processing (HPP)
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Treatment** & **Processing Conditions** & **Pressurization Fluid** & **Storage Conditions** & **Reference** \\ \hline \multirow{4}{*}{HPP} & (i) Potatoes vacuum-packed in & & & & \\  & PE/PA pouches, (ii) HPP at & & & & \\  & 600 MPa for 3 min, maximum & & - & - & [133] \\  & temperature: 10.6 \({}^{\circ}\)C & & & & \\ \hline \multirow{4}{*}{HPP} & (i) Peeled potato tubers & & & & \\  & vacuum-packed in PE/PA & & & & \\  & pouches, (ii) HPP at 600 MPa for & & 14 d, 4 \({}^{\circ}\)C & [12] \\  & 3 min, maximum temperature: & & & & \\  & 10.6 \({}^{\circ}\)C & & & & \\ \hline \multirow{4}{*}{HPP} & (i) Vacuum-packed in PE/PA bags, & & & & \\  & (ii) HPP at 600 MPa for 3 min, final & - & - & [134] \\  & temperature: 10.6 \({}^{\circ}\)C & & & & \\ \hline \multirow{4}{*}{HPP} & (i) Immersion of slices in sodium & & & & \\  & ascorbate (2\% \(m/v\))/ for 3 min, & & Propylene & & \\  & (ii) vacuum-packed in PA/PE bags, & & glycol/water (1:1) & 15 d, 6 \({}^{\circ}\)C & [11] \\  & (iii) HPP at 400 MPa for 3 min & & & & \\ \hline \multirow{4}{*}{HPP} & (i) HPP at 200–800 MPa for 5 min, & & & & \\  & (ii) potato slices fried at 185 \({}^{\circ}\)C for & & 1,2-propanediol & - & [54] \\  & 4 min & & & & \\ \hline \multirow{4}{*}{HPP} & (i) Homogenized potato extract: & & & & \\  & sealed in PE bags, (ii) HPP at & - & 1 h, 22 \({}^{\circ}\)C & [135] \\  & 800 MPa for 10 min, & & & & \\ \hline \multirow{4}{*}{HPP + ultrasound} & (i) Peeled potato tubers & & & & \\  & vacuum-packed in PE/PA & & & & \\  & pouches, (ii) HPP at 600 MPa for & & & & \\  & 3 min, final temperature after HPP: & & & & \\  & 10.6 \({}^{\circ}\)C, (iii) potato cubes subjected & - & 14 d, 4 \({}^{\circ}\)C & [12] \\  & to US after HPP: at 20 kHz and & & & & \\  & 200 for 10 min, final & & & & \\  & temperature after US: 28 \({}^{\circ}\)C & & & & \\ \hline \multirow{4}{*}{HPP + ultrasound} & (i) Potato sticks vacuum-packed in & & & & \\  & PP bags with distilled water, & & & & \\  & (ii) HPP at 200 MPa for 2, 6 or & & & & \\ \cline{1-1}  & 10 min and at 400 MPa for 1, 2 or & Distilled water & 12 d, 4 \({}^{\circ}\)C & [136] \\ \cline{1-1}  & 6 min, (iii) US at 53 kHz and 500 W & & & & \\ \cline{1-1}  & for 15 min (20 \({}^{\circ}\)C), potato/water & & & & \\ \cline{1-1}  & ratio = 1:4 & & & & \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Parameters of HPP applied to fresh-cut potatoes *. The effect of HPP on PPO activity was studied in peeled and non-peeled potatoes. It was verified that HPP at 600 MPa was more effective against PPO activity than that at 400 MPa [12]. Elsewhere, HPP at 600 MPa for 6 min showed no statistically significant change in the antioxidant activity (AOA) of the treated potato samples [133]. HPP treatment at 400 MPa for 6 min was observed to inhibit microbial activity but not enzymatic browning in fresh-cut potato sticks, which exhibited the lowest values of the lightness parameter (\(L^{*}\)) on a scale from black to white [136]. The combined treatment of UV-C irradiation followed by HPP was the most effective in reducing the total aerobic mesophilic bacteria count during the storage of potato slices, compared to the individual treatments by UV-C or HPP [11]. On the other hand, HPP decreased the content of chlorogenic acid more than the combined treatment. Both HPP and UV-C/HPP treatments significantly increased the content of reducing sugars (fructose, glucose), resulting in an increased acrylamide content in fried potato slices [11]. The European Regulation 2017/2158 limits the content (750 \(\upmu\)g/kg) of acrylamide, a probably carcinogenic substance, in fried potatoes [11]. Therefore, the effect of processing technologies on acrylamide content should be further investigated.