The goal of our investigation was to explore the level of membrane permeabilization in plant and animal food matrices (potato, apple, chicken) as resulting from subjecting these matrices to pulsed electric field treatment whereby we employed different assessment methods (electrical impedance spectroscopy, current-voltage measurements, magnetic resonance imaging). Our study was performed using a number of amplitudes of eight electric pulses of 100 μs in duration, and results were expressed in terms of the change in electrical properties as evaluated by electrical impedance spectroscopy, current-voltage measurements, and changes in the water (re)distribution as evaluated by magnetic resonance imaging and T2 mapping techniques. The findings of our research provide useful insights and could be in support of an appropriate choice of electroporation assessment methods in relation to the food matrix characteristics, and for the determination and selection of appropriate PEF treatment conditions.

PEF-treated plant and animal tissues: Insights by approaching with different electroporation assessment methods

Jessica Genovese
Primo
;
Massimiliano Petracci;Pietro Rocculi;
2021

Abstract

The goal of our investigation was to explore the level of membrane permeabilization in plant and animal food matrices (potato, apple, chicken) as resulting from subjecting these matrices to pulsed electric field treatment whereby we employed different assessment methods (electrical impedance spectroscopy, current-voltage measurements, magnetic resonance imaging). Our study was performed using a number of amplitudes of eight electric pulses of 100 μs in duration, and results were expressed in terms of the change in electrical properties as evaluated by electrical impedance spectroscopy, current-voltage measurements, and changes in the water (re)distribution as evaluated by magnetic resonance imaging and T2 mapping techniques. The findings of our research provide useful insights and could be in support of an appropriate choice of electroporation assessment methods in relation to the food matrix characteristics, and for the determination and selection of appropriate PEF treatment conditions.
Jessica Genovese, Matej Kranjc, Igor Serša, Massimiliano Petracci, Pietro Rocculi, Damijan Miklavčič, Samo Mahnič-Kalamiza
File in questo prodotto:
File Dimensione Formato  
PEF_2021.pdf

accesso aperto

Tipo: Versione (PDF) editoriale
Licenza: Licenza per Accesso Aperto. Creative Commons Attribuzione (CCBY)
Dimensione 2.37 MB
Formato Adobe PDF
2.37 MB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/838909
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 7
  • ???jsp.display-item.citation.isi??? 7
social impact