Bioscience Evidence 2026, Vol.16, No.4, 329-344 http://bioscipublisher.com/index.php/be 338 Figure 3 Farm-to-fork overview of coloured potatoes, highlighting tuber diversity, processing, and bioactive compounds (Adapted from D’Amelia et al., 2022) 6.3 Effects of frying, baking, and drying In chips produced from colored-flesh potatoes, frying resulted in anthocyanin losses of 57.14%–83.94%, and higher frying temperatures further increased anthocyanin degradation across all tested cultivars. Significant varietal differences were observed. Blaue Anneliese retained more anthocyanins than Valfi and Rosemarie, which may be associated with differences in anthocyanin composition. Malvidin and pelargonidin derivatives appeared to be more stable than petunidin derivatives. Slice thickness also influenced final texture and sensory quality. Among tested conditions, 1 mm slices of Blaue Anneliese fried at 160 ℃ showed the highest retention of phenolics and anthocyanins, whereas chip hardness increased with increasing slice thickness (Vaitkevičienė et al., 2022). Baking generally causes less damage than frying, but its effects on bioactive compounds are not always consistent. In colored potatoes, frying caused a 46% loss of anthocyanins in Blue Star, whereas baking slightly increased the measured pigment content (D’Amelia et al., 2022). Baking increased total phenolics, anthocyanins, and antioxidant activity, whereas chip processing resulted in greater losses and a larger reduction in vitamin C content. The stability of pigments during drying and storage is mainly affected by temperature, light exposure, and food matrix characteristics. Anthocyanin stability in colored potatoes decreased as temperature increased from 4 ℃ to 37 ℃. After 10 days of storage, pigment retention reached 82.73% under dark conditions but decreased to 57.73% under natural light exposure. Therefore, low-temperature storage and light-protective packaging should be prioritized during the processing and storage of functional ingredients (Han et al., 2024). 6.4 Processing safety and quality stability Acrylamide formation after frying or baking is positively correlated with fructose, glucose, and sucrose contents. Under the same temperature conditions, frying produced an average of 16.5 times more acrylamide than baking. Yellow-fleshed varieties produced significantly lower acrylamide levels than red- and purple-fleshed varieties, indicating that higher anthocyanin content does not necessarily guarantee safer frying performance (Orsák et al., 2022). Problems associated with cold storage are more pronounced in cultivars susceptible to cold-induced sweetening because sugar accumulation not only darkens fried products but also increases acrylamide formation risk. In ‘Michuñe negra’, fructose content increased during cold storage, and acrylamide levels after frying exceeded the EFSA benchmark in all treatments (García‐Ríos et al., 2023). Glycoalkaloids represent another important safety concern, particularly in greened, sprouted, or unpeeled potato materials. These toxic metabolites are mainly concentrated in the potato peel. Processing can substantially reduce
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