Multi-parameter kinetic framework for temperature-dependent stability in semi-dried potato slices

Semi-drying technologies are increasingly applied to vegetable matrices, but the effects of non-thermal pretreatments on degradation kinetics and temperature-dependent quality stability during storage remain insufficiently explored. Comparative measurement-based frameworks for predicting stability evolution in semi-dried vegetable matrices are still insufficiently developed. This study evaluates the effects of vacuum impregnation (VI) and dipping (DT) pretreatments using solutions enriched with bergamot by-product antioxidant extract (BE), with or without CaCl2, on the physicochemical stability of semi-dried Protected Geographical Indication (PGI) Sila potatoes (Solanum tuberosum L., cv. Agria). Potato slices were pretreated, dried to approximately 20% moisture content, packaged in high-barrier polypropylene trays, and stored at 15, 20 and 30 °C for 80 days. Water activity (aw), colour parameters, texture, total phenolic content, and antioxidant activity were systematically monitored and used as measurable quality indicators. Degradation behaviour was parameterized using zero- and first-order kinetic models combined with Arrhenius analysis, enabling the estimation of degradation rate constants (k) and activation energies (Ea) as quantitative descriptors of degradation rate and temperature sensitivity under controlled storage conditions. Among the investigated formulations, sample treated by VI with BE and CaCl₂ (sample B) showed the most favourable stability profile, reaching the lowest moisture content after drying, 16.01%, and maintaining higher colour retention, with L = 57.2 and b = 19.7. Arrhenius analysis confirmed the temperature dependence of quality degradation, with activation energies of 28.91 kJ mol⁻¹ for aw, 24.55 kJ mol⁻¹ for texture, 84.70 kJ mol⁻¹ for L*, and 67.26 kJ mol⁻¹ for b*. During 80 days of storage at 15 °C, antioxidant activity decreased by 19% in sample B, compared with 29% in sample treated by VI and BE without CaCl₂, indicating improved functional stability when CaCl₂ was included in the impregnation solution. The integration of multiparametric quality measurements with kinetic and Arrhenius modelling allowed descriptives quality changes to be into quantitative indicators of degradation rate and temperature sensitivity. The proposed framework provides a controlled-storage basis for comparing pretreatment strategies and identifying temperature-sensitive quality attributes in semi-dried potato slices.