Effect of pulsed electric field treatment on cell-membrane permeabilization of potato tissue and the quality of French fries

Main Article Content

Seung-Hyun Lee
Hafiz Muhammad Shahbaz
Se-Ho Jeong
Seok-Young Hong
Dong-Un Lee

Keywords

cell membrane permeabilization, fat content, French fries quality, potato, pulsed electric field

Abstract

The effect of pulsed electric field (PEF) treatment on the cell membrane permeabilization of potato tissue and the quality of French fries was investigated. Pulses with an electric field strength of 0.5, 1.5, and 2.5 kV/cm and a width of 20 μs were applied to the potato. PEF treatment permeabilized the membrane of potato cells. The magnitude of cell-membrane permeabilization was estimated by ion leaching and biological impedance tests and verified by microscopic observation. As the PEF field strength increased, the accumulation of neutral red dye decreased due to increased cell rupture. The index Z-values (relative cell membrane breakdown values) for 0.5-, 1.5-, and 2.5-kV/cm PEF-treated samples were 0.01, 0.28, and 0.52, respectively. PEF treatment at 2.5 kV/cm reduced the cutting force of potatoes by 33%; it also increased the degree of the crispness of French fries by 64% and decreased crude fat content by 28%. The total reducing sugar content was decreased by PEF treatment, which could be attributed to increased lightness and yellowness after frying. Therefore, PEF treatment improved the quality of French fries by increasing crispness, improving color, and reducing crude fat content.

Abstract 359 | PDF Downloads 227 HTML Downloads 244 XML Downloads 12

References

Amami, E., Khezami, L., Vorobiev, E. and Kechaou, N., 2008. Effect of pulsed electric field and osmotic dehydration pretreatment on the convective drying of carrot tissue. Drying Technology 26: 231–238. 10.1080/07373930701537294

Angersbach, A., Heinz, V. and Knorr, D., 2000. Effects of pulsed electric fields on cell membranes in real food systems. Innovative Food Science and Emerging Technologies 1: 135–149. 10.1016/S1466-8564(00)00010-2

Boussetta, N., Grimi, N., Lebovka, N.I. and Vorobiev, E., 2013. “Cold” electroporation in potato tissue induced by pulsed electric field. International Journal of Food Engineering 115(2): 232–236. 10.1016/j.jfoodeng.2012.10.019

Caine, W., Aalhus, J., Best, D., Dugan, M. and Jeremiah, L., 2003. Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks. Meat Science 64(4): 333–339. 10.1016/S0309-1740(02)00110-9

Donsì, F., Ferrari, G. and Pataro, G., 2010. Applications of pulsed electric field treatments for the enhancement of mass transfer from vegetable tissue. Food Engeering Reviews 2(2): 109–130. 10.1007/s12393-010-9015-3

Ersus, S. and Barrett, D.M., 2010. Determination of membrane integrity in onion tissues treated by pulsed electric fields: use of microscopic images and ion leakage measurements. Innovative Food Science and Emerging Technologies 11(4): 598–603. 10.1016/j.ifset.2010.08.001

Gagneten, M., Leiva, G., Salvatori, D., Schebor, C. and Olaiz, N., 2019. Optimization of pulsed electric field treatment for the extraction of bioactive compounds from blackcurrant. Food and Bioprocess Technology 12(7): 1102–1109. 10.1007/s11947-019-02283-1

Genovese, J., Tappi, S., Luo, W., Tylewicz, U., Marzocchi, S., Marziali, S., Romani, S., Ragni, L. and Rocculi, P., 2019. Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields. Innovative Food Science and Emerging Technologies 55: 18–26. 10.1016/j.ifset.2019.05.008

Halford, N.G., Muttucumaru, N., Powers, S., Gillatt, P.N., Hartley, S. and Elmore, J.S., 2012. Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formation. Journal of Agricultural and Food Chemistry 60: 12044–12055. 10.1021/jf3037566

Hill, K., Ostermeier, R., Töpfl, S. and Heinz, V., 2022. Pulsed electric fields in the potato industry. In: Raso, J., Heinz, V., Alvarez, I., and Toepfl, S. (eds.) Pulsed electric fields technology for the food industry. Food Engineering Series. Springer, Cham, Switzerland, pp. 325–335. 10.1007/978-3-030-70586-2_9

Icier, F., Izzetoglu, G.T., Bozkurt, H. and Ober, A., 2010. Effects of ohmic thawing on histological and textural properties of beef cuts. Journal of Food Engineering 99(3): 360–365. 10.1016/j.jfoodeng.2010.03.018

Ignat, A., Manzocco, L., Brunton, N.P., Nicoli, M.C. and Lyng, J.G., 2015. The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries. Innovative Food Science and Emerging Technologies 29: 65–69. 10.1016/j.ifset.2014.07.003

Janositz, A., Noack, A.-K. and Knorr, D., 2011. Pulsed electric fields and their impact on the diffusion characteristics of potato slices. LWT-Food Science and Technology 44(9): 1939–1945. 10.1016/j.lwt.2011.04.006

Kalogianni, E.P. and Smith, P.G., 2013. Effect of frying variables on French fry properties. International Journal of Food Science and Technology 48(4): 758–770. 10.1111/ijfs.12024

Kandušer, M., Šentjurc, M. and Miklavčič, D., 2008. The temperature effect during pulse application on cell membrane fluidity and permeabilization. Bioelectrochemistry 74(1): 52–57. 10.1016/j.bioelechem.2008.04.012

Kita, A., Lisińska, G. and Gołubowska, G., 2007. The effects of oils and frying temperatures on the texture and fat content of potato crisps. Food Chemistry 102(1): 1–5. 10.1016/j.foodchem.2005.08.038

Lebovka, N., Bazhal, M. and Vorobiev, E., 2002. Estimation of characteristic damage time of food materials in pulsed-electric fields. Journal of Food Engineering 54(4): 337–346. 10.1016/S0260-8774(01)00220-5

Lebovka, N.I., Praporscic, I. and Vorobiev, E., 2004. Effect of moderate thermal and pulsed electric field treatments on textural properties of carrots, potatoes and apples. Innovative Food Science and Emerging Technologies 5(1): 9–16. 10.1016/j.ifset.2003.12.001

Loginova, K., Lebovka, N. and Vorobiev, E., 2011. Pulsed electric field assisted aqueous extraction of colorants from red beet. Journal of Food Engineering 106(2): 127–133. 10.1016/j.jfoodeng.2011.04.019

Moreira, R.G., Da Silva, P.F. and Gomes, C., 2009. The effect of a de-oiling mechanism on the production of high quality vacuum fried potato chips. Journal of Food Engineering 92(3): 297–304. 10.1016/j.jfoodeng.2008.11.012

Moyano, P., Troncoso, E. and Pedreschi, F., 2007. Modeling texture kinetics during thermal processing of potato products. Journal of Food Science 72(2): E102–E107. 10.1111/j.1750-3841.2006.00267.x

Ostermeier, R., Hill, K., Dingis, A., Töpfl, S. and Jäger, H., 2021. Influence of pulsed electric field (PEF) and ultrasound treatment on the frying behavior and quality of potato chips. Innovative Food Science and Emerging Technologies 67: 102553. 10.1016/j.ifset.2020.102553

Parniakov, O., Bals, O., Lebovka, N. and Vorobiev, E., 2016. Pulsed electric field assisted vacuum freeze-drying of apple tissue. Innovative Food Science and Emerging Technologies 35: 52–57. 10.1016/j.ifset.2016.04.002

Pedreschi, F. and Aguilera, J., 2002. Some changes in potato chips during frying observed by confocal laser scanning microscopy (CLSM). Food Science and Technology International 8(4): 197–201. 10.1177/1082013202008004931

Pedreschi, F. and Moyano, P., 2005. Oil uptake and texture development in fried potato slices. Journal of Food Engineering 70(4): 557–563. 10.1177/1082013202008004931

Pereira, R.N., Galindo, F.G., Vicente, A.A. and Dejmek, P., 2009. Effects of pulsed electric field on the viscoelastic properties of potato tissue. Food Biophysics 4(3): 229–239. 10.1007/s11483-009-9120-0

Salvador, A., Varela, P., Sanz, T. and Fiszman, S., 2009. Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis. LWT-Food Science and Technology 42(3): 763–767. 10.1016/j.lwt.2008.09.016

Shahbaz, H.M., Kim, J.U., Kim, S.-H. and Park, J., 2018. Advances in nonthermal processing technologies for enhanced microbiological safety and quality of fresh fruit and juice products. In: Grumezescu, A.M., and Holban, A.M. (eds.). Handbook of food bioengineering. Academic Press, United States, pp. 179–217. 10.1016/B978-0-12-811447-6.00007-2

Schouten, M.A., Genovese, J., Tappi, S., di Francesco, A., Baraldi, E., Cortese, M., Caprioli, G., Angeloni, S., Vittori, S., Rocculi, P. and Romani, S., 2020. Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips. Innovative Food Science and Emerging Technologies 64: 102397. 10.1016/j.ifset.2020.102397

Thanatuksorn, P., Pradistsuwana, C., Jantawat, P. and Suzuki, T., 2005. Effect of surface roughness on post-frying oil absorption in wheat flour and water food model. Journal of the Science of Food and Agriculture 85(15): 2574–2580. 10.1002/jsfa.2300

Troncoso, E. and Pedreschi, F., 2009. Modeling water loss and oil uptake during vacuum frying of pre-treated potato slices. LWT-Food Science and Technology 42(6): 1164–1173. 10.1016/j.lwt.2009.01.008

Van Loon, W.A., Visser, J.E., Linssen, J.P., Somsen, D.J., Klok, H.J. and Voragen, A.G., 2007. Effect of pre-drying and par-frying conditions on the crispness of French fries. European Food Research and Technology 225(5): 929–935. 10.1007/s00217-006-0463-1

Vorobiev, E. and Lebovka, N., 2009. Pulsed-electric-fields-induced effects in plant tissues: fundamental aspects and perspectives of applications. In: Vorobiev, E. and Lebovka (eds.) Electrotechnologies for extraction from food plants and biomaterials. Springer, New York, pp. 39–81. 10.1007/978-0-387-79374-0_2

Wang-Pruski, G. and Nowak, J., 2004. Potato after-cooking darkening. American Journal of Potato Research 81(1): 7–16. 10.1007/BF02853831

Won, Y.-C., Min, S.C. and Lee, D.-U., 2015. Accelerated drying and improved color properties of red pepper by pretreatment of pulsed electric fields. Drying Technology 33(8): 926–932. 10.1080/07373937.2014.999371

Yang, Y., Achaerandio, I. and Pujolà, M., 2016. Influence of the frying process and potato cultivar on acrylamide formation in French fries. Food Control 62: 216–223. 10.1016/j.foodcont.2015.10.028

Zhang, C., Lyu, X., Zhao, W., Yan, W., Wang, M., Rei, N.K. and Yang, R., 2021. Effects of combined pulsed electric field and blanching pretreatment on the physiochemical properties of French fries. Innovative Food Science and Emerging Technologies 67: 102561. 10.1016/j.ifset.2020.102561