Effect of osmotic pretreatment and pulsed electric field on the viscoelastic properties of potato tissue

Fincan, Mustafa; Dejmek, Petr

doi:10.1016/s0260-8774(02)00454-5

Cited by 70 publications

(48 citation statements)

References 19 publications

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“…Furthermore, another study stated that sufficient strength and pulse number not only result in membrane changes but also turgor pressure removal in the texture of carrots, potatoes, and apples. These findings suggest PEF effects on loss of cellular turgor pressure, rupture of cell membranes and estimable influence on the viscoelastic properties of plant tissue (Lebovka et al 2003), which was also proved in another study (Fincan and Dejmek 2003).…”

Section: Texturesupporting

confidence: 73%

Effect of non-thermal hurdles in extending shelf life of cut apples

et al. 2013

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Pulsed electric fields (PEF), high pressure processing (HPP) and conventional method of heating (90°C, 60s) were evaluated as blanching methods for fresh cut apples. The settings employed for PEF and HPP were 1.5 kV/cm, 100 pulses, 4 Hz and 600 MPa for 2 min respectively. The blanched samples were soaked in sucrose solution (60°Brix, 60 min) containing ascorbic acid, citric acid, sodium benzoate, and potassium sorbate. The treated samples were packed and pasteurized using either hot water (90°C, 15 min) or HPP (600 MPa, 10 min). These samples were analyzed for physicochemical and microbiological attributes immediately after treatment and after 2 months of cold storage. The combination of different hurdles in all groups completely inhibited microbial growth. However, in terms of color values and texture retention, the apple cuts treated with PEF followed by hot water pasteurization were of a better quality when compared to HPP pasteurized ones (P<0.05).

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Section: Texturesupporting

confidence: 73%

Effect of non-thermal hurdles in extending shelf life of cut apples

et al. 2013

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“…While some authors reported that PEF treatment did not affect the compressive strength of potatoes [17], others measured changes in the viscoelastic properties of potato tissue that were ascribed to loss of turgor [45].…”

Section: Potatoesmentioning

confidence: 99%

Applications of Pulsed Electric Field Treatments for the Enhancement of Mass Transfer from Vegetable Tissue

2010

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In the last decades, several non-thermal technologies have been proposed as alternative to the traditional ones to improve the competitiveness of the food industry. The key to success was identified in offering to food industries the opportunity to improve food quality, to introduce new foods in the market, and to optimize the processing procedures while reducing energy costs. Pulsed electric fields (PEF) showed the potential to be one of the most promising novel technologies to reach these objectives.\ud The application of PEF as a pretreatment of permeabilization of vegetable and animal tissue to enhance the efficiency of mass transfer of water or of valuable compounds from biological matrices demonstrated its efficiency in drying, extraction, and diffusion processes. \ud This article reviews the basic mechanisms of electroporation of plant tissues, discusses the methods of detection of electrically\ud induced cell damage, and analyses the influence of process parameters on the efficiency of the treatment.\ud Furthermore, this article focuses on the applications of PEF, its advantages, and energy costs in different fields of food processing, such as juice expression, drying, and extraction, with special emphasis on the relevance of PEF to the winemaking industry

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“…It was demonstrated that PEF treatments may decrease the stiffness of potato tissue to levels similar to those achieved by hyper-osmotic treatment. 9 Many detailed studies related with textural and rheological effects of PEF in plant tissues are found in the literature. 10,11 Lebovka et al 12 used stress deformation and relaxation tests to measure the effects of PEF and the combination of PEF and mild heating on the texture of carrots, potatoes, and apples, analyzing the rheological behavior of the samples after giving the treatments that caused tissue disintegration.…”

Section: Introductionmentioning

confidence: 99%

“…10,11 Lebovka et al 12 used stress deformation and relaxation tests to measure the effects of PEF and the combination of PEF and mild heating on the texture of carrots, potatoes, and apples, analyzing the rheological behavior of the samples after giving the treatments that caused tissue disintegration. This investigation as well as others in which changes on rheological properties of PEFtreated potatoes are addressed, 9,13,14 would deal with a tissue in which cell membranes permeability properties have been damaged with a consequent leakage of cell components. However, based on previous publications of our group, 15,16 it is expected that when mild electric field treatments are used and the cell membranes have the capacity to recover their functional properties, metabolic responses may create, in a time scale of seconds, a very dynamic cellular system in terms of variations of cell turgor as well as structural changes.…”

Section: Introductionmentioning

confidence: 99%

Effects of Pulsed Electric Field on the Viscoelastic Properties of Potato Tissue

2009

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We have investigated whether transient permeabilization would give rise to transient or permanent changes in the potato tissue texture. The changes on the viscoelastic properties of potato tissue exposed to PEF during small-amplitude oscillatory dynamic rheological measurements were monitored. The elastic (G') and viscous moduli (G") were measured every 30 s after the delivery of the pulse and the loss tangent (tan-δ) change calculated. Our results, supported by similar measurements on osmotically dehydrated control samples, clearly show that PEF causes a rapid change of the viscoelastic properties of the tissue that could be attributed to a partial loss in turgor pressure. This would be an expected consequence of electroporation. The recovery of tan-δ to values similar to those before pulsation, strongly suggests recovery of cell membrane properties and turgor. Materials and Methods SamplesPotato tubers (Solanum tuberosum L. cv. Bintje) grown in the south of Sweden, were manually washed and peeled. A rectangular cross-section sample, 15 mm long and 6.0 mm wide, was obtained from the phloem parenchyma tissue using a pair of parallel sharp blades. PEF treatment• Samples were treated at nominal field strength range of 30 to 500 V/cm, with single rectangular pulses of 1 ms, 10 µs and 100 µs, delivered axially to the tissue;• Osmotically pre-treated samples were subjected to a single 1 ms pulse in the range of 30 to 500 V/cm. Additionally, a sequence of 9 rectangular pulses of 500 V/cm of 1 ms each was also tested;• The pulsation for each PEF treatment was given 150 to 200 s after the start of the small-amplitude oscillatory dynamic rheological measurements;• Five measurements were done for each condition. Small-amplitude oscillatory dynamic rheological measurementsThe potato sample was placed on the lower plate of the rheometer. The upper plate was brought into contact with the sample until a normal force of 1 N was reached. Measurements of the tan-d were recorded in the oscillatory mode as a function of time at intervals of 30 s The oscillation stress amplitude was 0.1 % and the frequency 1 Hz. Stress sweeps were applied to verify that data were acquired within the linear viscoelastic regime. • Sample impedance was measured prior to pulsing and 30 s to 2 min after pulsing by using a low voltage sinusoidal wave form (V s ) at 5 V and 1 kHz, by turning on switch A; Experimental setup• The resistance of the tissue samples during the pulsing period was done by turning on switch B, to deliver the high pulse voltage (V t ) from pulse generator;• After PEF, response voltage (V f ) was monitored and recorded through the reference resistor (R f ) by using a digital oscilloscope. The impedance (I) of the tissue was calculated through Equation 1[1];• Electrical resistance of the tissue during pulsing period was calculated through Equation 1 by using V t instead V f . Results Tan-δ measurement during PEF treatment• Tan-δ change was calculated by subtracting the tan-δ values measured at time intervals of 30 s after pul...

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Effect of osmotic pretreatment and pulsed electric field on the viscoelastic properties of potato tissue

Cited by 70 publications

References 19 publications

Effect of non-thermal hurdles in extending shelf life of cut apples

Effect of non-thermal hurdles in extending shelf life of cut apples

Applications of Pulsed Electric Field Treatments for the Enhancement of Mass Transfer from Vegetable Tissue

Effects of Pulsed Electric Field on the Viscoelastic Properties of Potato Tissue

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