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Liu C, Zhang R, Vorobiev E, Grimi N. Mitigation of Acrylamide in Potato Chips by Pre-drying and Pulsed Electric Field Treatment. Front Nutr 2022; 9:919634. [PMID: 35898715 PMCID: PMC9310039 DOI: 10.3389/fnut.2022.919634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Accepted: 06/06/2022] [Indexed: 11/24/2022] Open
Abstract
The object of this work was to study the effects of preliminary vacuum drying (VD), pulsed electric field (PEF) treatment, frying temperature on color, oil uptake, and acrylamide (AA) content in fried potato chips. The results of this study indicated that an increase of frying temperature from 120 to 180°C led to a decrease of frying time of around 70% for untreated and PEF pre-treated samples. The color value of L* and a* decreased with the increase of frying temperature, and those values of the sample pre-treated by PEF were significantly higher compared to those obtained from untreated samples. The PEF pre-treatment promoted the reduction of oil content of fried samples by up to 17.6, 14.2, and 16% compared with untreated samples at the frying temperatures of 120, 150, and 180°C, respectively. Higher efficiency was observed by applying the preliminary VD in the case of the frying temperature of 150°C. Furthermore, it was revealed that PEF pre-treatment and preliminary VD application lead to a synergetic effect on the reduction of AA content in potato chips. For example, with the initial moisture ratio of 0.5, pre-dried by VD and pre-treated by PEF, the AA content was noticeably decreased from 2,220 to 311 μg/kg compared to untreated and undehydrated samples at the frying temperature of 150°C. Our findings provide reference for a new pre-treatment to mitigate AA formation and to improve the quality of potato chips.
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Affiliation(s)
- Caiyun Liu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
- ESCOM, TIMR (Transformations Intégrées de la Matière Renouvelable), Centre de Recherche Royallieu, Université de Technologie de Compiègne, Compiègne, France
| | - Rui Zhang
- National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Eugene Vorobiev
- ESCOM, TIMR (Transformations Intégrées de la Matière Renouvelable), Centre de Recherche Royallieu, Université de Technologie de Compiègne, Compiègne, France
| | - Nabil Grimi
- ESCOM, TIMR (Transformations Intégrées de la Matière Renouvelable), Centre de Recherche Royallieu, Université de Technologie de Compiègne, Compiègne, France
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Pulsed Electric Field Pre-treatment for Frying of Zucchini and Eggplant: Impacts on Oil Content and Color. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02814-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Oshin EA, Guo S, Jiang C. Determining tissue conductivity in tissue ablation by nanosecond pulsed electric fields. Bioelectrochemistry 2022; 143:107949. [PMID: 34583212 PMCID: PMC8643318 DOI: 10.1016/j.bioelechem.2021.107949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 09/10/2021] [Accepted: 09/15/2021] [Indexed: 02/03/2023]
Abstract
Nanosecond pulsed electric field (nsPEF) causes the permeabilization of the cell membrane and has been used to non-thermally treat cancerous tissues. As increased permeabilization in membranes were reported to be accompanied by impedance changes, the ablation effect of nsPEF on tissues can be monitored via the changes in tissue conductivity. In this study, effects of nsPEF on biological tissues were evaluated by determining the conductivities of potato and 4 T1-luc breast tumor tissues ex vivo from a murine model subjected to multiple 100-ns, 1-10 kV pulses. Using a four-needle electrode system with a calibrated electrode constant of 1.1 ± 0.1 cm, the conductivities of tissues was determined from both the network-analyzer measurement, before and after treatment, and voltage-current measurement in real-time. The conductivity of the potato tissue was measured for a frequency range of 0.1-3 MHz, and it increased with increasing pulse number and voltage amplitude. The conductivity of the tumor tissue was also observed to increase with pulse number and pulse voltage over a similar frequency range. In addition, the linear correlation between the ablation area in a treated potato tissue and the conductivity change in the tissue suggests that conductivity analysis of biological tissue under treatment could be a fast and sensitive approach to evaluate the effectiveness of a nsPEF treatment.
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Affiliation(s)
- Edwin A Oshin
- Frank Reidy Research Center for Bioelectrics, Old Dominion University, Norfolk, VA, USA; Department of Electrical and Computer Engineering, Old, Dominion University, Norfolk, VA, USA
| | - Siqi Guo
- Frank Reidy Research Center for Bioelectrics, Old Dominion University, Norfolk, VA, USA
| | - Chunqi Jiang
- Frank Reidy Research Center for Bioelectrics, Old Dominion University, Norfolk, VA, USA; Department of Electrical and Computer Engineering, Old, Dominion University, Norfolk, VA, USA.
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Effect of pulsed electric field, mild thermal pretreatment and calcium on texture changes of potato (Solanum tuberosum L.) during subsequent cooking. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Exploring the Conformational Changes Induced by Nanosecond Pulsed Electric Fields on the Voltage Sensing Domain of a Ca 2+ Channel. MEMBRANES 2021; 11:membranes11070473. [PMID: 34206827 PMCID: PMC8303878 DOI: 10.3390/membranes11070473] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 06/11/2021] [Accepted: 06/13/2021] [Indexed: 12/21/2022]
Abstract
Nanosecond Pulsed Electric Field (nsPEF or Nano Pulsed Stimulation, NPS) is a technology that delivers a series of pulses of high-voltage electric fields during a short period of time, in the order of nanoseconds. The main consequence of nsPEF upon cells is the formation of nanopores, which is followed by the gating of ionic channels. Literature is conclusive in that the physiological mechanisms governing ion channel gating occur in the order of milliseconds. Hence, understanding how these channels can be activated by a nsPEF would be an important step in order to conciliate fundamental biophysical knowledge with improved nsPEF applications. To get insights on both the kinetics and thermodynamics of ion channel gating induced by nsPEF, in this work, we simulated the Voltage Sensing Domain (VSD) of a voltage-gated Ca2+ channel, inserted in phospholipidic membranes with different concentrations of cholesterol. We studied the conformational changes of the VSD under a nsPEF mimicked by the application of a continuous electric field lasting 50 ns with different intensities as an approach to reveal novel mechanisms leading to ion channel gating in such short timescales. Our results show that using a membrane with high cholesterol content, under an nsPEF of 50 ns and E→ = 0.2 V/nm, the VSD undergoes major conformational changes. As a whole, our work supports the notion that membrane composition may act as an allosteric regulator, specifically cholesterol content, which is fundamental for the response of the VSD to an external electric field. Moreover, changes on the VSD structure suggest that the gating of voltage-gated Ca2+ channels by a nsPEF may be due to major conformational changes elicited in response to the external electric field. Finally, the VSD/cholesterol-bilayer under an nsPEF of 50 ns and E→ = 0.2 V/nm elicits a pore formation across the VSD suggesting a new non-reported effect of nsPEF into cells, which can be called a “protein mediated electroporation”.
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Lorenzo MF, Bhonsle SP, Arena CB, Davalos RV. Rapid Impedance Spectroscopy for Monitoring Tissue Impedance, Temperature, and Treatment Outcome During Electroporation-Based Therapies. IEEE Trans Biomed Eng 2021; 68:1536-1546. [PMID: 33156779 PMCID: PMC8127872 DOI: 10.1109/tbme.2020.3036535] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
OBJECTIVE Electroporation-based therapies (EBTs) employ high voltage pulsed electric fields (PEFs) to permeabilize tumor tissue; this results in changes in electrical properties detectable using electrical impedance spectroscopy (EIS). Currently, commercial potentiostats for EIS are limited by impedance spectrum acquisition time ( ∼ 10 s); this timeframe is much larger than pulse periods used with EBTs ( ∼ 1 s). In this study, we utilize rapid EIS techniques to develop a methodology for characterizing electroporation (EP) and thermal effects associated with high-frequency irreversible EP (H-FIRE) in real-time by monitoring inter-burst impedance changes. METHODS A charge-balanced, bipolar rectangular chirp signal is proposed for rapid EIS. Validation of rapid EIS measurements against a commercial potentiostat was conducted in potato tissue using flat-plate electrodes and thereafter for the measurement of impedance changes throughout IRE treatment. Flat-plate electrodes were then utilized to uniformly heat potato tissue; throughout high-voltage H-FIRE treatment, low-voltage inter-burst impedance measurements were used to continually monitor impedance change and to identify a frequency at which thermal effects are delineated from EP effects. RESULTS Inter-burst impedance measurements (1.8 kHz - 4.93 MHz) were accomplished at 216 discrete frequencies. Impedance measurements at frequencies above ∼ 1 MHz served to delineate thermal and EP effects in measured impedance. CONCLUSION We demonstrate rapid-capture ( 1 s) EIS which enables monitoring of inter-burst impedance in real-time. For the first time, we show impedance analysis at high frequencies can delineate thermal effects from EP effects in measured impedance. SIGNIFICANCE The proposed waveform demonstrates the potential to perform inter-burst EIS using PEFs compatible with existing pulse generator topologies.
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Liu C, Grimi N, Bals O, Lebovka N, Vorobiev E. Effects of pulsed electric fields and preliminary vacuum drying on freezing assisted processes in potato tissue. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2020.11.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Moens LG, De Laet E, Van Wambeke J, Van Loey AM, Hendrickx ME. Pulsed electric field and mild thermal processing affect the cooking behaviour of carrot tissues (Daucus carota) and the degree of methylesterification of carrot pectin. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102483] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Effects of pulsed electric field pretreatment on frying quality of fresh-cut lotus root slices. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109873] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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10
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Impacts of preliminary vacuum drying and pulsed electric field treatment on characteristics of fried potatoes. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109898] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Levkov K, Linzon Y, Mercadal B, Ivorra A, González CA, Golberg A. High-voltage pulsed electric field laboratory device with asymmetric voltage multiplier for marine macroalgae electroporation. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102288] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Rezaee K, Noghabi MS, Behzad K, Maskooki A. Effect of Moderate Pulsed Electric Field Treatment on Viscoelastic Properties of Sugar Beet. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2019. [DOI: 10.3136/fstr.25.157] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Kobra Rezaee
- Research Institute of Food Science and Technology (RIFST)
| | | | - Khalil Behzad
- Food Science and Technology Department Ferdowsi University of Mashhad
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Faridnia F, Burritt DJ, Bremer PJ, Oey I. Innovative approach to determine the effect of pulsed electric fields on the microstructure of whole potato tubers: Use of cell viability, microscopic images and ionic leakage measurements. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.08.028] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Rajha HN, Boussetta N, Louka N, Maroun RG, Vorobiev E. Effect of alternative physical pretreatments (pulsed electric field, high voltage electrical discharges and ultrasound) on the dead-end ultrafiltration of vine-shoot extracts. Sep Purif Technol 2015. [DOI: 10.1016/j.seppur.2015.03.058] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Liu ZW, Zeng XA, Sun DW, Han Z, Aadil RM. Synergistic effect of thermal and pulsed electric field (PEF) treatment on the permeability of soya PC and DPPC vesicles. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.12.018] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Ignat A, Manzocco L, Brunton NP, Nicoli MC, Lyng JG. The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2014.07.003] [Citation(s) in RCA: 84] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Rajha HN, Boussetta N, Louka N, Maroun RG, Vorobiev E. A comparative study of physical pretreatments for the extraction of polyphenols and proteins from vine shoots. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.04.024] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Effect of pulsed electric field treatments on permeabilization and extraction of pigments from Chlorella vulgaris. J Membr Biol 2014; 247:1269-77. [PMID: 24880235 DOI: 10.1007/s00232-014-9688-2] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2014] [Accepted: 05/14/2014] [Indexed: 10/25/2022]
Abstract
The effect of pulsed electric field (PEF) treatments of different intensities on the electroporation of the cytoplasmatic membrane of Chlorella vulgaris, and on the extraction of carotenoids and chlorophylls were investigated. Staining the cells with propidium iodide before and after the PEF treatment revealed the existence of reversible and irreversible electroporation. Application of PEF treatments in the range of 20-25 kV cm(-1) caused most of the population of C. vulgaris to be irreversibly electroporated even at short treatment times (5 pulses of 3 µs). However, at lower electric field strengths (10 kV cm(-1)), cells that were reversibly electroporated were observed even after 50 pulses of 3 µs. The electroporation of C. vulgaris cells by PEF higher than 15 kV cm(-1) and duration is higher than 15 µs increased significantly the extraction yield of intracellular components of C. vulgaris. The application of a 20 kV cm(-1) for 75 μs increased the extraction yield just after the PEF treatment of the carotenoids, and chlorophylls a and b 0.5, 0.7, and 0.8 times, respectively. However, further increments in electric field strength and treatment time did not cause significant increments in the extraction yield. The extraction of carotenoids from PEF-treated C. vulgaris cells after 1 h of the application of the treatment significantly increased the extraction yield in comparison to the yield obtained from the cells extracted just after the PEF treatment. After PEF treatment at 20 kV cm(-1) for 75 µs, extraction yield for carotenoids, and chlorophylls a and b increased 1.2, 1.6, and 2.1 times, respectively. A high correlation was observed between irreversible electroporation and percentage of yield increase when the extraction was conducted after 1 h of the application of PEF treatment (R: 0.93), but not when the extraction was conducted just after PEF treatment (R: 0.67).
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