Impact of PEF treatment on quality parameters of white asparagus (Asparagus officinalis L.)

Pulsed electric fields and their impact on the diffusion characteristics of potato slices

“…Still, it is not clear whether cell wall components are changed directly due to the PEF treatment or due to cell membrane disintigration and the release of cytoplasm. However, it was shown in a recent study (Janositz et al, 2011) that the content of the cell wall biopolymer lignin reduces after PEF application. Lignin degradation may be occurred due to the effective break of intermolecular and intramolecular bonds within or between the cellulose, hemicellulose, and lignin.…”

“…Zimmermann (1986) reported that field strengths E > 1 kV/cm are sufficient to result in permanent pore formation of plant cell membranes. The microscopic study (see 2.3) was performed with the higher field strength of E ¼ 5 kV/cm Janositz, Semrau, and Knorr (2011) demonstrated that the cell wall component lignin was reduced in white asparagus after PEF treatment with the same treatment intensities. Thus, parameter were chosen to have conditions that enable the breaking of covalent bonds within the cell wall and allow the investigation of PEF induced effects in this cell compartment.…”

Potential of high isostatic pressure and pulsed electric fields to improve mass transport in pea tissue

“…Pressure treatment at 600 MPa inhibits temperature induced degradation of pectin at 80°C compared to ambient pressure (De Roeck et al, 2008), but a loosening of the cell to cell contact due to pectin solubilization under high pressure is also reported for the aforementioned material (Trejo Araya et al, 2007). A decrease in lignin content was reported for asparagus after PEF treatment of 5 kV cm −1 and 16 kJ kg −1 (Janositz, Semrau, & Knorr, 2011), which might affect the stability of the cell wall and reduce the intermolecular connection between its different layers. In this study, the cell walls in the tissue sections were stained with toluidine blue for better visualization.…”

The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries

“…It is known that plant material exposure to PEF leads to an enhanced mass transfer rate via permeabilisation of the cell membrane (Lebovka, Shynkaryk, & Vorobiev, 2007). Cell wall biopolymers are not only decreased but also degraded due to the effective break of intermolecular and intramolecular bonds, leading to cell membrane disintegration and cytoplasm release (Janositz, Semrau, & Knorr, 2011b).…”