Pulsed Electric Fields (PEF) Treatment Prior to Hot-Air and Microwave Drying of Yellow- and Purple-Fleshed Potatoes

IF 2.3 3区 农林科学 Q1 AGRONOMY
Cem Baltacioglu, Mehmet Yetisen, Hande Baltacioglu, Erkan Karacabey, Sencer Buzrul
{"title":"Pulsed Electric Fields (PEF) Treatment Prior to Hot-Air and Microwave Drying of Yellow- and Purple-Fleshed Potatoes","authors":"Cem Baltacioglu, Mehmet Yetisen, Hande Baltacioglu, Erkan Karacabey, Sencer Buzrul","doi":"10.1007/s11540-024-09781-6","DOIUrl":null,"url":null,"abstract":"<p>This study investigated the impact of pulsed electric fields (PEF) treatment combined with hot-air (HA) and microwave (MW) drying on the quality attributes of yellow and purple potato samples. PEF + HA and PEF + MW treatments showed no significant difference in total phenolic content for yellow potatoes. However, the raw purple sample exhibited significantly higher phenolic content compared to purple PEF1 and PEF3 samples. DPPH antioxidant activity for yellow and purple potatoes ranged from 18.48 to 33.19% with HA drying, and from 21.38 to 39.94% with MW drying. MW drying following PEF treatment was more effective in enhancing antioxidant activity compared to HA drying. However, it was observed that PEF levels had no statistical effect on total monomeric anthocyanin. PEF treatment prior to drying may be recommended in practice as it does not cause structural changes in SEM analysis. According to FTIR results, PEF and drying processes caused some changes in the chemical structure of potato samples. In the PCA results, the untreated purple HA sample exhibited characteristics that were most similar to those of the raw purple potato sample. Conversely, the yellow PEF + MW and untreated yellow with MW samples displayed properties closest to the raw yellow potato samples. According to chemometric analysis, the models exhibit high r<sub>CV</sub> and r<sub>Pre</sub> values coupled with low RMSEC and RMSEP values and negligible disparities between them, indicating strong correlations between the predicted and reference values.</p>","PeriodicalId":20378,"journal":{"name":"Potato Research","volume":null,"pages":null},"PeriodicalIF":2.3000,"publicationDate":"2024-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Potato Research","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11540-024-09781-6","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRONOMY","Score":null,"Total":0}
引用次数: 0

Abstract

This study investigated the impact of pulsed electric fields (PEF) treatment combined with hot-air (HA) and microwave (MW) drying on the quality attributes of yellow and purple potato samples. PEF + HA and PEF + MW treatments showed no significant difference in total phenolic content for yellow potatoes. However, the raw purple sample exhibited significantly higher phenolic content compared to purple PEF1 and PEF3 samples. DPPH antioxidant activity for yellow and purple potatoes ranged from 18.48 to 33.19% with HA drying, and from 21.38 to 39.94% with MW drying. MW drying following PEF treatment was more effective in enhancing antioxidant activity compared to HA drying. However, it was observed that PEF levels had no statistical effect on total monomeric anthocyanin. PEF treatment prior to drying may be recommended in practice as it does not cause structural changes in SEM analysis. According to FTIR results, PEF and drying processes caused some changes in the chemical structure of potato samples. In the PCA results, the untreated purple HA sample exhibited characteristics that were most similar to those of the raw purple potato sample. Conversely, the yellow PEF + MW and untreated yellow with MW samples displayed properties closest to the raw yellow potato samples. According to chemometric analysis, the models exhibit high rCV and rPre values coupled with low RMSEC and RMSEP values and negligible disparities between them, indicating strong correlations between the predicted and reference values.

Abstract Image

在热风和微波干燥黄肉和紫肉马铃薯之前进行脉冲电场 (PEF) 处理
本研究调查了脉冲电场(PEF)处理结合热风(HA)和微波(MW)干燥对黄色和紫色马铃薯样品质量属性的影响。PEF + HA 和 PEF + MW 处理对黄色马铃薯的总酚类物质含量无显著差异。然而,与紫色 PEF1 和 PEF3 样品相比,紫色生样品的酚含量明显更高。采用 HA 干燥法时,黄色和紫色马铃薯的 DPPH 抗氧化活性从 18.48% 到 33.19% 不等,采用 MW 干燥法时从 21.38% 到 39.94% 不等。与 HA 干燥相比,PEF 处理后的 MW 干燥在提高抗氧化活性方面更为有效。不过,据观察,PEF 水平对单体花青素总量没有统计学影响。由于在 SEM 分析中不会引起结构变化,因此在实践中可建议在干燥前进行 PEF 处理。根据傅立叶变换红外光谱分析结果,PEF 和干燥过程导致马铃薯样品的化学结构发生了一些变化。在 PCA 结果中,未经处理的紫色 HA 样品显示出与未加工的紫色马铃薯样品最相似的特征。相反,黄色 PEF + MW 样品和未经处理的黄色加 MW 样品的特性最接近生的黄色马铃薯样品。根据化学计量分析,模型显示出较高的 rCV 值和 rPre 值,以及较低的 RMSEC 值和 RMSEP 值,它们之间的差异可以忽略不计,这表明预测值和参考值之间具有很强的相关性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
Potato Research
Potato Research AGRONOMY-
CiteScore
5.50
自引率
6.90%
发文量
66
审稿时长
>12 weeks
期刊介绍: Potato Research, the journal of the European Association for Potato Research (EAPR), promotes the exchange of information on all aspects of this fast-evolving global industry. It offers the latest developments in innovative research to scientists active in potato research. The journal includes authoritative coverage of new scientific developments, publishing original research and review papers on such topics as: Molecular sciences; Breeding; Physiology; Pathology; Nematology; Virology; Agronomy; Engineering and Utilization.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信