The influence of Pulsed Electric Fields (PEF) on the peeling ability of different fruits and vegetables

Koch, Younas; Witt, Julian; Lammerskitten, Alica; Siemer, Claudia; Toepfl, Stefan

doi:10.1016/j.jfoodeng.2021.110938

Cited by 24 publications

(9 citation statements)

References 12 publications

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“…Additionally, PEF can help preserve the natural colour and bioactive compounds found in the investigated fruits by reducing the adverse effects of thermal treatments. These results confirmed what has already been reported on the improvement of the peeling ability in tomatoes (Pataro et al, 2018;Andreou et al, 2020;Koch et al, 2022) and, in addition, showed that there is no adverse effect on the chemical quality of PEF peeled fruits. The study findings suggest that improving peeling ability is not proportionally linked to cellular disintegration.…”

Section: Discussionsupporting

confidence: 92%

“…The peeling ability based on the two selected methods is reported in Figure 2 for both investigated fruits. The peeling assessment of untreated tomatoes and kiwi fruits indicated that removing the peel manually was challenging for both materials, and this is consistent with prior findings by Koch et al (2022) on tomatoes. The PEF treated tomatoes resulted in a visual peeling score from 4.0 to 4.9; therefore, the manual peeling ability was significantly improved for all the applied energy inputs.…”

Section: Peeling Ability Assessmentsupporting

confidence: 85%

“…Several authors suggested a correlation between the electroporation phenomenon, the release of water below the fruit peel and the consequent pressure difference across the skin (Pataro et al, 2018;Andreou et al, 2020). However, this cannot fully explain the phenomenon since it is not valid for many other fruits and vegetables, as already demonstrated by Koch et al (2022). Previous studies have explored the relationships between peeling and pericarp softening phenomena.…”

Section: Discussionmentioning

confidence: 99%

“…Both methods for the peeling ability assessment confirmed that PEF performance was comparable with blanching and lye peeling for both investigated materials. However, as Koch et al (2022) reported, there is no proportional relationship between the energy input applied and the peeling ability. These results confirmed that the PEF treatment could improve the peeling ability of tomatoes and kiwi fruits even at low energy input (1.2 and 3.2 kJ/kg, respectively) and that the peeling performance is comparable to the blanching and lye peeling.…”

Section: Peeling Ability Assessmentmentioning

confidence: 92%

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Impact of pulsed electric fields (PEF) treatment on the peeling ability of tomatoes and kiwi fruits

Giancaterino¹,

Jaeger²

2023

Front. Food. Sci. Technol.

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Peeling is a standard food processing operation that removes the outer layer of fruits and vegetables. It can improve the appearance and texture of many fruits and vegetables and is often necessary for further food preparation. Developing new and innovative peeling methods to minimise losses and enhance product quality is an area of active research in the food industry. The objective of this study was to evaluate how PEF affects the peeling ability of tomatoes and kiwi fruits, as well as the chemical and physical characteristics of the resulting peeled products. In detail, monopolar exponential decay pulses were applied, with an electric field strength of 1.0 kV/cm and a resulting total energy input in the range of 0.6 and 5.0 kJ/kg for tomatoes and 1.2 and 12.6 kJ/kg for kiwi fruits. Two methods were used to compare the effectiveness of PEF treatments with traditional peeling methods: hot-water blanching (98°C for 60 s) and lye peeling (98°C for 45 s, in 2% NaOH solution). The peeling efficiency was evaluated through manual and mechanical methods as well as measuring weight loss. The quality of the final peeled product was assessed by mechanical properties of the pericarp, colour (L*, a*, b* scale), ascorbic acid content, chlorophyll a and b, carotenoids, total polyphenols content and antioxidant activity. The PEF treatment applied to whole red tomatoes (1.0 kV/cm, 5.0 kJ/kg) and whole kiwi fruits (1.0 kV/cm, 12.6 kJ/kg) resulted in a significant decrease (p ≤ 0.05) of up to 43% and 83% in the force required for mechanical peeling, respectively. The PEF treatment showed comparable or superior peeling ability and significantly reduced product losses compared to hot-water blanching and lye peeling methods. However, the softening and the weight losses tend to increase by increasing the pulses for both investigated matrices. Moreover, by applying PEF instead of blanching or lye peeling, the chemical quality and the colour were better preserved (ΔE < 2). This study proved that PEF could be a promising non-thermal technology to better peel tomatoes and kiwi fruits without affecting their final quality. Consequently, applying PEF as a treatment to facilitate peeling has remarkable potential as an industrial application to reduce energy consumption and issues related to wastewater management typically occurring during the peeling with lye agents.

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Section: Discussionsupporting

confidence: 92%

Section: Peeling Ability Assessmentsupporting

confidence: 85%

Section: Discussionmentioning

confidence: 99%

Section: Peeling Ability Assessmentmentioning

confidence: 92%

See 2 more Smart Citations

Impact of pulsed electric fields (PEF) treatment on the peeling ability of tomatoes and kiwi fruits

Giancaterino¹,

Jaeger²

2023

Front. Food. Sci. Technol.

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“…The microscopic images were taken at the mango slice surface by confocal method [ 42 ] with a Leica SP8 microscope (Ontario, ON, Canada). Image J software program (version 2.1.0/1.53c, Java 1.8.0, National Institutes of Health, Bethesda, MD, USA) was used for images extracting and scaling at 100 μm [ 43 ].…”

Section: Methodsmentioning

confidence: 99%

Pulsed Electric Field and Freeze-Thawing Pretreatments for Sugar Uptake Modulation during Osmotic Dehydration of Mango

Zongo

Khalloufi

Mikhaylin

et al. 2022

Foods

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Osmotic dehydration kinetics depends on food tissue microstructure; thus, modulation of mango porosity could help selectively enhance water removal over sugar gain. In this present study, pretreatments of freeze-thawing (freezing at −36 °C for 2 weeks and thawing at 4 °C for 24 h) and pulsed electric field (1 kV/cm, 10 and 30 pulse numbers), were applied to mango 1 cm-thickness slices prior to osmotic dehydration conducted at 40 °C for 4 h. Three different 60 °Brix agave syrup solutions with or without added polysaccharides (inulin or xanthan gum) were used in the osmotic dehydration operation. Water loss (WL), sugar gain (SG) and microstructure images were used to compare the effects of pretreatments on mango osmotic dehydration efficiency. Results indicated that pulsed electric field (PEF) pretreatment increased slightly WL during osmotic dehydration, contrary to freeze-thawing (F-T), which for most cases led to a decrease. As for solids uptake, due to higher damage induced by F-T to mango tissue, SG was higher than for fresh and PEF pretreated mangoes. Using xanthan gum as additive to agave syrup solution, helped to decrease sugar uptake in frozen-thawed mango due to an increase in solution viscosity. A similar WL/SG ratio was obtained with frozen-thawed mango in solution with xanthan gum. Therefore, in the case of frozen-thawed mango, it is recommended to use an osmotic solution with high viscosity to obtain low sugar uptake in the final product. The novelty of this contribution is twofold: (i) using pretreatments (F-T or PEF) to minimize sugar uptake during osmotic dehydration, and (ii) using agave syrup with added polysaccharides to enrich final product with inulin.

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Pulsed Electric Field-Induced Modification of Proteins: A Comprehensive Review

Shams

Manzoor

Shabir

et al. 2023

Food Bioprocess Technol

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The influence of Pulsed Electric Fields (PEF) on the peeling ability of different fruits and vegetables

Cited by 24 publications

References 12 publications

Impact of pulsed electric fields (PEF) treatment on the peeling ability of tomatoes and kiwi fruits

Impact of pulsed electric fields (PEF) treatment on the peeling ability of tomatoes and kiwi fruits

Pulsed Electric Field and Freeze-Thawing Pretreatments for Sugar Uptake Modulation during Osmotic Dehydration of Mango

Pulsed Electric Field-Induced Modification of Proteins: A Comprehensive Review

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