Iron Fortification of Whole Potato Using Vacuum Impregnation Technique with a Pulsed Electric Field Pretreatment

Effect of the Pulsed Electric Field Treatment on Physical, Chemical and Structural Changes of Vacuum Impregnated Apple Tissue in Aloe Vera Juices

“…PEF treatment of the apple tissue resulted in a significant decrease in the hardness of most samples. Similar results were obtained by Mashkour et al [46], in which the effect of PEF treatment on the hardness of vacuum-impregnated potatoes was analyzed. Their results showed that PEF treatment significantly affected the reduction in hardness.…”

“…It may have been caused by the irreversible electroporation during PEF treatment, which could lead to significant leakage of cellular juice from the apples to the solution. However, the opposite result was noted by Mashkour et al [46], who analyzed the effect of vacuum impregnation of potatoes with PEF pre-treatment on iron enrichment. The study showed that weight gain increased with the increasing PEF intensity and number of pulses.…”

“…The study showed that weight gain increased with the increasing PEF intensity and number of pulses. It was explained by the electroporation mechanism, which resulted in easier removal of air from the tissue with higher permeability of cell membranes during the reduced pressure stage and easier penetration of the impregnating solution during the relaxation stage [46].…”

Recent advances in vacuum impregnation of fruits and vegetables processing: A concise review

“… US-VI increased the iron content by 210%; didn't adversely affect sensory evaluation, color, or texture [ 78 ] Whole potato 1% (w/w) iron (SunActive Fe and ferrous sulfate) solution. PEF-VI increased the iron content by 457% [ 82 ] Garlic slices 25% (w/w) NaCl VUOD enhanced solid gain and water loss; improved rehydration process; higher allicin content, improved color (ΔE), and enhanced firmness [ 14 ] Zucchini slices Onion, kale, and onion and kale (50:50) juices with 3% NaCl solution Enhanced bioactive compounds like quercetin (41.84 μg/g), carotenoids (276.04 μg/g), lutein and zeaxanthin (216.42 μg/g) [ 52 ] Vacuum-cooked pumpkin discs Ferrous gluconate (FeGlu) solutions containing β-cyclodextrin (BCD) and/or ascorbic acid (AA) VI elevated iron content (17–20 mg Fe 2+ /100 g), a 30-fold increase compared to non-impregnated discs; did not affect moisture content and pH [ 53 ] Cut apple cubes Isotonic solution of 0.5% ascorbic acid, 0.5% citric acid, and 10% sucrose Raised ascorbic acid content (73.5–130 mg/100 g) by 3–25 times and caused a 15%–34% mass gain. pH decreased by around 20–30% [ 47 ] Osmodehydrated apple 40 °Brix grape juice ODVP Resulted in higher total soluble solids, lower moisture content and faster drying rate; reduced case hardening [ 15 ] …”

“…Utilizing a PEF pre-treatment before VI could potentially enhance the effectiveness of VI-fortification processing [ 77 ]. Mashkour et al [ 82 ] found that the iron content of VI and PEF-VI (394 V/cm with 36 pulses-3.5 kPa for 37 min) processed potatoes increased by approximately 126% and 457%, respectively, compared to untreated potatoes. PEF pre-treatment substantially enhanced impregnation during VI processing.…”