Effects of pulsed electric field treatments on some properties of tapioca starch

Structural properties and digestibility of pulsed electric field treated waxy rice starch

“…The SEM micrographs suggested that electric energy could act on the outer structure as well as the inner part of starch granule. Similar observations have been reported in previous studies (Han, Zeng, Yu, et al, 2009;Han, Zeng, Zhang, et al, 2009;Han et al, 2012). There is a dense layer structure in the outer region of starch granule which shows resistance to external physical stresses to some extent (Blaszczak, Valverde, & Fornal, 2005).…”

“…The decreased DH values following the PEF of waxy rice starch reflect the loss of double helices and some crystallites. Decreased DH following PEF has also been reported in normal corn starch (Han, Zeng, Zhang, et al, 2009), potato starch (Han, Zeng, Yu, et al, 2009) and tapioca starch (Han et al, 2012). Lopez-Rubio, Flanagan, Gilbert, and Gidley (2008) suggested that DH is due to the melting of imperfect amylopectin-based crystals, with potential contributions from both crystal packing and helix melting enthalpies.…”

“…The technique has been successfully applied to deal with various liquid foods with low viscosity and suitable electrical conductivity, such as starch slurry, milk, soymilk, pea soup, wine, liquid egg and the juice of oranges, apples, grapes, and carrots (Han, Zeng, Zhang, et al, 2009;Knorr & Angersbach, 1998;Knorr, Geulen, Grahl, & Sitzmann, 1994;Li, Chen, Liu, & Chen, 2008;Marselles-Fontanet & Martin-Belloso, 2007;Sampedro, Rivas, Rodrigo, Martinez, & Rodrigo, 2007;Torregrosa, Esteve, Frigola, & Cortes, 2006 been focused on the effect of PEF on the physicochemical properties of corn starch, potato starch and tapioca starch (Han, Zeng, Yu, Zhang, & Chen, 2009;Han, Zeng, Zhang, & Yu, 2009;Han et al, 2012). These studies showed the effect of PEF treatments on the crystalline structure, thermal properties, size distribution, pasting properties, granular morphology of various starches.…”

“…The PEF technology is a non-thermal food processing method, which treats pumpable liquid materials in a processing chamber with high intensity electric pulses (over 10 kV cm À1 ) for a short duration (microseconds). PEF technology has been widely used for non-thermal pasteurization (Agcam, Akyildiz, & AkdemirEvrendilek, 2014;Huang & Wang, 2009), enhancing chemical reactions (Guan et al, 2010;Sun, Yu, Zeng, Yang, & Jia, 2011), extracting food component (He, Yin, Yan, & Yu, 2014;Puértolas, Cregenzán, Luengo, Álvarez, & Raso, 2013;Puértolas & Martínez De Marañón, 2015) and modifying large molecules (Han, Zeng, Yu, Zhang, & Chen, 2009;Han, Zeng, Zhang, & Yu, 2009;Han et al, 2012).…”

Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing

“…A 8% slurry solution of commercial potato starch with KCl was subjected to strong PEF treatments (30, 40, 50 kV cm -1 ) (Han et al, 2012). Samples did not exceed temperatures higher than 50 o C. Scanning electron microscopy and laser scattering measurements showed changes in the starch surface and particle size distribution in the PEF treated starch samples.…”