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Effects of Pulsed Electric Field on the Viscoelastic Properties of Potato Tissue

In English

Författare

Summary, in English

We have investigated whether transient permeabilization caused by the application of pulsed electric field would give rise to transient changes in the potato tissue viscoelastic properties. Potato tissue was subjected to nominal field strengths (E) ranging from 30 to 500 V/cm, with a single rectangular pulse of 10(-5), 10(-4), or 10(-3) s. The changes on the viscoelastic properties of potato tissue during pulsed electric fields (PEF) were monitored through small amplitude oscillatory dynamic rheological measurements. The elastic (G') and viscous moduli (GaEuro(3)) were measured every 30 s after the delivery of the pulse and the loss tangent change (tan-delta) was calculated. The results were correlated with measurements of changes on electrical resistance during the delivery of the pulse. Results show a drastic increase of tan-delta in the first 30 s after the application of the pulse, followed by a decrease 1 min after pulsation. This response is strongly influenced by pulsing conditions and is independent of the total permeabilization achieved by the pulse. Our results, supported by similar measurements on osmotically dehydrated control samples, clearly show that PEF causes a rapid change of the viscoelastic properties of the tissue that could be attributed to a partial loss in turgor pressure. This would be an expected consequence of electroporation. The recovery of tan-delta to values similar to those before pulsation strongly suggests recovery of cell membrane properties and turgor, pointing at reversible permeabilization of the cells. A slight increase of stiffness traduced by a negative change of tan-delta after application of certain PEF conditions may also give an indication of events occurring on cell wall structure due to stress responses. This study set the basis for further investigations on the complex cell stress physiology involving both cell membrane functional properties and cell wall structure that would influence tissue physical properties upon PEF application.

Avdelning/ar

  • Department of Food Technology, Engineering and Nutrition

Publiceringsår

2009

Språk

Engelska

Sidor

229-239

Publikation/Tidskrift/Serie

Food Biophysics

Volym

4

Issue

3

Dokumenttyp

Artikel i tidskrift

Förlag

Springer

Ämne

  • Food Engineering

Nyckelord

  • Tan-delta
  • Permeabilization
  • Small amplitude oscillatory dynamic rheology
  • Impedance
  • Pulsed electric fields
  • Turgor

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 1557-1866