Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing

Abstract

The purpose of this study was to investigate the properties of starch in potatoes (Solanum tuberosum cv. Agria) after being treated with pulsed electric fields (PEF). Potatoes were treated at 50 and 150 kJ/kg specific energies with various electric field strengths of 0, 0.5, 0.7, 0.9 and 1.1 kV/cm. Distilled water was used as the processing medium. Starches were isolated from potato tissue and from the PEF processing medium. To assess the starch properties, various methods were used, i.e., the birefringence capability using a polarised light microscopy, gelatinisation behaviour using hot-stage light microscopy and differential scanning calorimetry (DSC), thermal stability using thermogravimetry (TGA), enzyme susceptibility towards α-amylase and the extent of starch hydrolysis under in vitro simulated human digestion conditions. The findings showed that PEF did not change the properties of starch inside the potatoes, but it narrowed the temperature range of gelatinisation and reduced the digestibility of starch collected in the processing medium. Therefore, this study confirms that, when used as a processing aid for potato, PEF does not result in detrimental effects on the properties of potato starch.

Biocleaning of starch glues from textiles by means of α-amylase-based treatments

“…Lower efficacy in starch digestion by amylase was achieved on thermally-aged starches, especially P1 and W1 (SH values after 240 minutes exposure were about 17% and 7% for P1 and W1, respectively) (Fig. 1 e), due to the fact that the increase of ordered regions in starch makes them more resistant to the hydrolysis by amylase (Abduh et al 2019).…”

“…In addition, the high amount of crystalline regions in potato starch (especially P5) makes the film denser, reducing the diffusion of the enzymatic dispersion inside the 3D textile network, and therefore, also the starch digestion (Fig. 2 and 3) (Abduh et al 2019;Basiak et al 2017;Luchese et al 2018;Waterschoot et al 2015).…”

TOCOSH FLOUR (Solanum tuberosum L.): A Toxicological Assessment of Traditional Peruvian Fermented Potatoes

“…Furthermore, it has been reported that glycoalkaloids interferes with ion-transport in cell membranes. The European Commission based on toxicological studies decided that the total glycoalkaloid content must not exceed the limit of 150 mg/Kg in potato protein powder for food applications [19]. However, the toxic effects produced by the inhibition of AchE and BuChE during the administration of tocosh flour were not observed in both subacute and acute toxicity treatments.…”

Safety, Quality, and Processing of Fruits and Vegetables

“…Different food processing techniques including boiling, cooling, reheating, conventional frying, and air frying have been shown to change the digestibility of starch. In the paper by Abduh et al [6], the effect of emerging processing using pulsed electric field (PEF)—usually used for structure modification in fruit and vegetables—on the properties of starch in potatoes was investigated, showing that PEF did not change the properties of starch within the potatoes, but it narrowed the temperature range of gelatinisation and reduced the digestibility of starch collected from the processing medium. Therefore, this study confirms that, when used as a processing aid for potato, PEF does not result in detrimental effects on the properties of potato starch [6].…”

“…In the paper by Abduh et al [6], the effect of emerging processing using pulsed electric field (PEF)—usually used for structure modification in fruit and vegetables—on the properties of starch in potatoes was investigated, showing that PEF did not change the properties of starch within the potatoes, but it narrowed the temperature range of gelatinisation and reduced the digestibility of starch collected from the processing medium. Therefore, this study confirms that, when used as a processing aid for potato, PEF does not result in detrimental effects on the properties of potato starch [6]. PEF has been shown to be effective in the extraction of bioactive compounds (mainly betalains) from beetroot, increasing the extraction yield [7].…”