Impact of pulsed electric fields and ultrasound on the frying characteristics of sweet potato chips

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2024-11-10 DOI:10.1016/j.fbp.2024.11.009

Caiyun Liu , Haoyu Deng , Minming Lv , Huihui Du , Baoguo Li , Nabil Grimi , Yijun Liu , Wanxu Chen

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Abstract

Sweet potato fries and chips are a popular snack worldwide. However, as the high oil and acrylamide contents in fried foods may contribute to increased risks of obesity, diabetes, hypertension and cancer, methods to reduce these harmful components have become a research focus. In this study, the impacts of pulsed electric fields (PEF) and ultrasound (US) on the frying kinetics and characteristics of sweet potato chips were investigated. The intensity of PEF treatment was set at E = 1.0 kV/cm with a total duration of t_PEF = 0.2 s; the energy applied in the PEF pre-treatment was 9.47 ± 0.5 kJ/kg. US treatment was performed at 53 kHz (10 s ON/1 s OFF), 180 W, and 25 °C for 30 min. Low-field nuclear magnetic resonance (LF–NMR) revealed that both PEF and US pre-treatment influence the binding force between water molecules in sweet potatoes. Reducing sugars in raw products treated with PEF, US, and PEF + US were significantly (p < 0.05) reduced by 33.3 %, 20.0 %, and 53.3 %, respectively. The first-order kinetics model provided a good fit for water evaporation during frying. The PEF, US, and PEF + US treatments resulted in oil content reductions of 32.3 %, 37.0 %, and 40.3 %, respectively, compared with the untreated samples. Pre-treatments also improved the color and textural characteristics of fried sweet potato chips. Furthermore, the acrylamide content was reduced by 55.28 % (549 µg/kg) with PEF + US pre-treatment. These results reveal a potential method for producing high-quality fried products.

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脉冲电场和超声波对红薯片油炸特性的影响

甘薯薯条和薯片是一种风靡全球的零食。然而，由于油炸食品中的高油和丙烯酰胺含量可能会增加肥胖、糖尿病、高血压和癌症的风险，因此减少这些有害成分的方法已成为研究重点。本研究调查了脉冲电场（PEF）和超声波（US）对甘薯片油炸动力学和特性的影响。脉冲电场处理的强度设定为 E = 1.0 kV/cm，总持续时间为 tPEF = 0.2 s；脉冲电场预处理的能量为 9.47 ± 0.5 kJ/kg。US 处理在 53 kHz（10 s ON/1 s OFF）、180 W 和 25 °C 下进行，持续 30 分钟。低场核磁共振（LF-NMR）显示，PEF 和 US 预处理都会影响甘薯中水分子之间的结合力。经 PEF、US 和 PEF + US 处理的原产品中的还原糖分别显著减少了 33.3%、20.0% 和 53.3%（p < 0.05）。一阶动力学模型非常适合油炸过程中的水分蒸发。与未经处理的样品相比，PEF、US 和 PEF + US 处理的含油量分别降低了 32.3 %、37.0 % 和 40.3 %。预处理还改善了油炸甘薯片的颜色和质地特征。此外，经 PEF + US 预处理后，丙烯酰胺含量降低了 55.28 %（549 微克/千克）。这些结果揭示了一种生产高质量油炸产品的潜在方法。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.