Influence of pulsed electric fields (PEF) with calcium addition on the texture profile of cooked black beans (Phaseolus vulgaris) and their particle breakdown during in vivo oral processing

Alpos, Marbie; Leong, Sze Ying; Liesaputra, Veronica; Oey, Indrawati

doi:10.1016/j.ifset.2021.102892

Cited by 15 publications

(6 citation statements)

References 51 publications

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“…Firmness values ranged from 0.31 to 0.43 N, where the lowest value was for PEF30, indicating that PEF reduced all texture parameters. The same was found by Alpos et al (2022) where they found that all texture parameters such as cohesiveness, elasticity, chewiness and resilience of black beans were improved by PEF. Chewing food more firmly prolongs chewing more, thus influencing the bioavailability of nutrients such as starch and protein during gastrointestinal digestion (Pallares et al, 2019).…”

Section: Resultssupporting

confidence: 84%

The impact of the pulsed electric field on the structural, morphological, functional, textural, and rheological properties of red rice starch (Oryza sativa)

Almeida

Santos

Feitoza

et al. 2022

J Food Process Engineering

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The aim of the present study was to evaluate the impact of pulsed electric field (PEF) on the structural, morphological, functional, textural and rheological properties of red rice starch (Oryza sativa). The 5 mm thick starch pastes were subjected to PEF at 10 and 30 kV cm−1 with a pulse frequency of 600 Hz for 90 s. PEF was responsible for decreasing crystallinity, due to the damage caused during processing. The spectra showed different intensities in the bands close to 1000 cm−1, a characteristic region of starch. PEF30 showed greater stability and less retrogradation. The values for textural and rheological parameters were decreased, showing the effect of treatments on amylopectin chains. Therefore, based on the results, nonthermal modification of red rice starch by PEF at 30 kV cm−1 is the most suitable formulation to obtain a new material with optimized characteristics. Practical Applications The results of this study are beneficial for the industry, where its use to process rice starch‐based foods is targeted. Due to the practicality and efficiency when it comes to a nonthermal process, the modification of the structures and the improvement of the nature of food materials is the main objective. The advantage of PEF is that it can be applied to solid foods (in the form of a paste) and to liquids (food fluids), varying system parameters such as electrical intensity. When working with starch in paste form, the article shows that the highest intensity (30 kV cm−1) was the most indicated.

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Section: Resultssupporting

confidence: 84%

The impact of the pulsed electric field on the structural, morphological, functional, textural, and rheological properties of red rice starch (Oryza sativa)

Almeida

Santos

Feitoza

et al. 2022

J Food Process Engineering

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“…These combinations induced notable progressive physical changes (turbidity and viscosity) with no or minimal electrical arcing based on preliminary trials. The pulse count and energy delivered by the system was used to calculate the total specific energy input according to Alpos et al [ 19 ] using Equation (1):

…”

Section: Methodsmentioning

confidence: 99%

“…As starch, in its native form, has limited functionality, physical modification by PEF can change not only its properties but also the quality of the food material as a whole. For instance, PEF pre-treatment increased the hardness of cooked rice [ 18 ] and the outer crust of potato fries [ 8 ], while it increased the chewiness of thermally processed black beans [ 19 ]. However, the digestibility of their inherent starch had varied responses; starch hydrolysis was enhanced in rice [ 18 ], while the influence of PEF pre-treatment was minimal in black beans [ 15 ] and potato fries [ 8 ] compared to other processing factors considered in their study.…”

Section: Introductionmentioning

confidence: 99%

Changes in Starch In Vitro Digestibility and Properties of Cassava Flour Due to Pulsed Electric Field Processing

Conde

Kebede

Leong

et al. 2022

Foods

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The research aimed to investigate the effect of pulsed electric field (PEF) treatment on cassava flour at mild intensities (1, 2, and 4 kV/cm) combined with elevated levels of specific energy input (250–500 kJ/kg). Influences on starch digestibility, morphological characteristics, birefringence, short-range order and thermal properties were evaluated. Application of PEF at energy input no greater than 250 kJ/kg had negligible influence on the different starch digestion fractions of cassava flour but raised the rapidly digestible starch fraction at a combined electric field strength >1 kV/cm and energy input >350 kJ/kg. Morphological evaluation revealed that at this PEF combination, cassava starch’s external structure was consistently altered with swelling and disintegration, albeit some granules remained intact. Consequently, this led to disruption in the internal crystalline structure, supported by progressive loss of birefringence and significantly lower absorbance ratio at 1047/1022 cm−1. These physical and microstructural changes of the inherent starch promoted the shift in gelatinization temperatures to a higher temperature and reduced the gelatinization enthalpy. The study demonstrated that PEF can be utilized to change the starch fraction of cassava flour, which is driven by electric field strength and specific energy input, causing changes in the starch-related properties leading to increased digestibility.

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“…Accordingly, efficient electroporation improved the membrane permeabilization of the strongly lignified palisade layer in the kernel coat of black beans, not just within the hilar region, resulting in loss of structural integrity, and hence explaining the softness of PEF‐treated black beans. Interestingly, PEF application enhanced other textural qualities of raw black beans, despite the decrease in hardness (Alpos et al., 2022). Glutinous rice products produced from fully cooked glutinous rice kernels or flour have a distinctive texture owing to the adhesiveness and stickiness of cooked glutinous rice.…”

Section: Effects Of Emerging Nonthermal Technologies On Food Grain Te...mentioning

confidence: 99%

“…Limitations in the large-scale application of PEF treatment of food grains and the way forward A recent study observed that thermal processing above 90 • C without calcium addition should be avoided to prevent the severe degradation of texture parameters (up to 70%) of PEF-treated beans due to loss of structural integrity caused by increased temperature (Alpos et al, 2022). From an industrial perspective, the production of legumes with a decreased rehydration time before cooking and the simultaneous release of undesirable carbohydrates is expected to have a higher level of customer acceptance (Andreou et al, 2021).…”

Section: 32mentioning

confidence: 99%

Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review

Mahmood,

Muhoza,

Kothakot

et al. 2023

Comp Rev Food Sci Food Safe

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Emerging nonthermal and thermal food processing technologies are a better alternative to conventional thermal processing techniques because they offer high‐quality, minimally processed food. Texture is important in the food industry because it encompasses several product attributes and plays a vital role in consumer acceptance. Therefore, it is imperative to analyze the extent to which these technologies influence the textural attributes of food grains. Physical forces produced by cavitation are attributed to ultrasound treatment‐induced changes in the conformational and structural properties of food proteins. Pulsed electric field treatment causes polarization of starch granules, damaging the dense outer layer of starch granules and decreasing the mechanical strength of starch. Prolonged radio frequency heating results in the denaturation of proteins and gelatinization of starch, thus reducing binding tendency during cooking. Microwave energy induces rapid removal of water from the product surface, resulting in lower bulk density, low shrinkage, and a porous structure. However, evaluating the influence of these techniques on food grain texture is difficult owing to differences in their primary operation mode, operating conditions, and equipment design. To maximize the advantages of nonthermal and thermal technologies, in‐depth research should be conducted on their effects on the textural properties of different food grains while ensuring the selection of appropriate operating conditions for each food grain type. This article summarizes all recent developments in these emerging processing technologies for food grains, discusses their potential applications and drawbacks, and presents prospects for future developments in food texture enhancement.

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Influence of pulsed electric fields (PEF) with calcium addition on the texture profile of cooked black beans (Phaseolus vulgaris) and their particle breakdown during in vivo oral processing

Cited by 15 publications

References 51 publications

The impact of the pulsed electric field on the structural, morphological, functional, textural, and rheological properties of red rice starch (Oryza sativa)

The impact of the pulsed electric field on the structural, morphological, functional, textural, and rheological properties of red rice starch (Oryza sativa)

Changes in Starch In Vitro Digestibility and Properties of Cassava Flour Due to Pulsed Electric Field Processing

Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review

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