Performance of biodegradable films for minimally processed potato slices organically grown

Potato is one of the most important crops consumed worldwide with high nutritional value and health benefits. Sous vide is an interesting method for preserving the quality of potato tubers and facilitating their domestic use thanks to the precooking process. Recently, innovative biodegradable packaging solutions adapted to this process are commercially available in replacement of traditional synthetic polymers. This study aimed at evaluating the performance of an eco-sustainable polylactic acid (PLA) film for sous vide on the shelf life of ready-to-cook (RTC) slices of potato cultivars ‘Fenna’, ‘Jacky’, and ‘Levante’ organically grown in Sicily (south Italy). Particularly, potato tubers were sanitized using either a natural solution of sodium bicarbonate (2%) or a conventional solution of sodium hypochlorite (2%) (as a reference), peeled, cut in slices (thickness 2 cm) and 200 g were placed in either PLA bags or bi-oriented polyamide (OPA) bags, as a control. After sealing, all samples packed in sous vide bags were boiled for 15 min at 105±5°C and stored at 4°C during the observation time. Quality parameters of RTC samples were monitored at 0 (processing day), 7, and 14 days of storage. Weight loss, headspace gas composition, image analysis, microbiological analysis, texture, total polyphenol content, and antioxidant activity were determined. The results showed that the cultivar choice, the kind of sanitizing solution, and the packaging material affected the quality parameters of sous vide RTC potato slices. In particular, ‘Fenna’ was found to be most suitable for sous vide treatment. Among the postharvest treatments, the sustainable bags were observed to form nearly an impermeable barrier, which did not permit the attainment of anaerobic conditions and browning while maintaining good antioxidant activity.