THE USE OF FERMENTATION TO IMPROVE THE PRO-HEALTH PROPERTIES OF POTATO TUBERS

Abstract

Background. Lactic fermentation of potato tubers is a niche yet promising direction in research in functional foods, offering the possibility of enhancing their health-promoting value. Due to their high starch content and beneficial profile of bioactive compounds, potatoes are an important and a valuable raw material for food production. In response to consumer demand for novel products, an attempt was made to apply lactic fermentation to potatoes and to assess the impact of this process on their health-promoting properties.

Material and methods. Four potato cultivars were subjected to fermentation: Bila, Mia, Wega, and Werbena. For each cultivar, two variants of fermented products were prepared – one with dill and one with rosemary. The process was carried out at room temperature (approx. 21°C) for 25 days in 2% iodized sodium chloride solution. In the final products, dry matter content, health-promoting compounds (total polyphenols, flavonoids, chlorogenic acid), and antioxidant capacity (FRAP method) were determined. A sensory evaluation was also conducted among 50 respondents aged 19–65. Participants assessed basic sensory attributes (taste, aroma, color, texture) as well as palatability and overall desirability using a 5-point hedonic scale.

Results. The fermentation process increased the content of health-promoting compounds in all analyzed cultivars. The average increase in polyphenol content, regardless of cultivar and added herbs, was 13.0%, flavonoids 12.8%, and the chlorogenic acid content approximately doubled compared to the non-fermented samples. The increase in these compounds resulted in a marked improvement in antioxidant properties – on average by 32.8%. The highest accumulation of health-promoting compounds was found in the Bila cultivar, which after fermentation (regardless of the herb used), exhibited the highest antioxidant activity. In consumer evaluation, the highest ratings were given to products from the Mia and Werbena cultivars fermented with dill. Fermentation with dill, compared to rosemary, resulted in a greater increase in health-promoting compounds and better sensory ratings.

Conclusion. Lactic fermentation effectively enhances the nutritional and health-promoting value of potato tubers while also improves their organoleptic properties. The results indicate the potential for implementing fermented potatoes as innovative functional products that meet the needs of modern consumers.