Iron Fortification of Whole Potato Using Vacuum Impregnation Technique with a Pulsed Electric Field Pretreatment
In this study, the effect of a vacuum impregnation (VI) process with pulsed electric field (PEF) pretreatment on fortification of whole potato with ferric pyrophosphate was investigated. The VI process and PEF pretreatment were optimized with respect to physicochemical attributes of PEF-VI-processed...
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| Veröffentlicht in: | Potato research 2018-12, Vol.61 (4), p.375-389 |
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| creator | Mashkour, Mana Maghsoudlou, Yahya Kashaninejad, Mahdi Aalami, Mehran |
| description | In this study, the effect of a vacuum impregnation (VI) process with pulsed electric field (PEF) pretreatment on fortification of whole potato with ferric pyrophosphate was investigated. The VI process and PEF pretreatment were optimized with respect to physicochemical attributes of PEF-VI-processed samples using response surface methodology (RSM). The results indicated that the iron content of VI-processed and PEF-VI-processed potatoes was increased about 126 and 457%, respectively, compared to unprocessed potatoes. A more intensive PEF pretreatment led to a higher cell disintegration, decrease in colour and textural parameters and also increase in components leakage from treated potato. Our study suggests that whole 180-g potatoes should be pretreated at 394 V/cm with 36 pulses and then treated at 3.5 kPa for 37 min in vacuum stage and 39 min restoration time in atmospheric stage to achieve the highest iron fortification and the lowest physicochemical changes during PEF-VI processing. |
| doi_str_mv | 10.1007/s11540-018-9392-1 |
| format | Article |
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The VI process and PEF pretreatment were optimized with respect to physicochemical attributes of PEF-VI-processed samples using response surface methodology (RSM). The results indicated that the iron content of VI-processed and PEF-VI-processed potatoes was increased about 126 and 457%, respectively, compared to unprocessed potatoes. A more intensive PEF pretreatment led to a higher cell disintegration, decrease in colour and textural parameters and also increase in components leakage from treated potato. Our study suggests that whole 180-g potatoes should be pretreated at 394 V/cm with 36 pulses and then treated at 3.5 kPa for 37 min in vacuum stage and 39 min restoration time in atmospheric stage to achieve the highest iron fortification and the lowest physicochemical changes during PEF-VI processing.</description><identifier>ISSN: 0014-3065</identifier><identifier>EISSN: 1871-4528</identifier><identifier>DOI: 10.1007/s11540-018-9392-1</identifier><language>eng</language><publisher>Dordrecht: Springer Netherlands</publisher><subject>Agriculture ; Biomedical and Life Sciences ; Disintegration ; Electric fields ; Impregnation ; Iron ; Life Sciences ; Methods ; Plant Genetics and Genomics ; Plant Sciences ; Plant Systematics/Taxonomy/Biogeography ; Potatoes ; Pretreatment ; Response surface methodology ; Restoration ; Vacuum ; Vegetables</subject><ispartof>Potato research, 2018-12, Vol.61 (4), p.375-389</ispartof><rights>European Association for Potato Research 2018</rights><rights>COPYRIGHT 2018 Springer</rights><rights>Potato Research is a copyright of Springer, (2018). 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Our study suggests that whole 180-g potatoes should be pretreated at 394 V/cm with 36 pulses and then treated at 3.5 kPa for 37 min in vacuum stage and 39 min restoration time in atmospheric stage to achieve the highest iron fortification and the lowest physicochemical changes during PEF-VI processing.</description><subject>Agriculture</subject><subject>Biomedical and Life Sciences</subject><subject>Disintegration</subject><subject>Electric fields</subject><subject>Impregnation</subject><subject>Iron</subject><subject>Life Sciences</subject><subject>Methods</subject><subject>Plant Genetics and Genomics</subject><subject>Plant Sciences</subject><subject>Plant Systematics/Taxonomy/Biogeography</subject><subject>Potatoes</subject><subject>Pretreatment</subject><subject>Response surface methodology</subject><subject>Restoration</subject><subject>Vacuum</subject><subject>Vegetables</subject><issn>0014-3065</issn><issn>1871-4528</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNp1kVFrHCEUhSW0kG3aH9A3oc-TenWcGR9DyLYLge5D0jyK4153DTO6VYfSfx-XKfSp3Ae58h3PkUPIZ2C3wFj_NQPIljUMhkYJxRu4IhsYemhayYd3ZMMYtI1gnbwmH3J-ZayVEuSGnHcpBrqNqXjnrSm-btHRl1OckO5jMSXS5-zDkf40dllmupvPCY9hJZ_QnoL_tSD97cuJGrpfpowH-jChLclbuvU4Heg-YUloyoyhfCTvnanQp7_nDXnePjzdf28ef3zb3d89NlZIWZpeCt5x1feCOeCOGd5ZMSg1SHR25ICD6LpeiRFHNTrEYTzU3yIfGLLOMBQ35Mv67jnFGjAX_RqXFKql5kypvm2hg0rdrtTRTKh9cLEkY-sccPY2BnS-3t_1ICtcw1QBrAKbYs4JnT4nP5v0RwPTlyb02oSuTehLE_piwldNrmw4YvoX5f-iN6Cfi44</recordid><startdate>20181201</startdate><enddate>20181201</enddate><creator>Mashkour, Mana</creator><creator>Maghsoudlou, Yahya</creator><creator>Kashaninejad, Mahdi</creator><creator>Aalami, Mehran</creator><general>Springer Netherlands</general><general>Springer</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>7XB</scope><scope>88I</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>M0K</scope><scope>M2P</scope><scope>PATMY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PYCSY</scope><scope>Q9U</scope><orcidid>https://orcid.org/0000-0002-3124-1750</orcidid></search><sort><creationdate>20181201</creationdate><title>Iron Fortification of Whole Potato Using Vacuum Impregnation Technique with a Pulsed Electric Field Pretreatment</title><author>Mashkour, Mana ; Maghsoudlou, Yahya ; Kashaninejad, Mahdi ; Aalami, Mehran</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c355t-75326297730f12f0a26c389985efcb21e8366793beb9bfee8bd871e280e06a0e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Agriculture</topic><topic>Biomedical and Life Sciences</topic><topic>Disintegration</topic><topic>Electric fields</topic><topic>Impregnation</topic><topic>Iron</topic><topic>Life Sciences</topic><topic>Methods</topic><topic>Plant Genetics and Genomics</topic><topic>Plant Sciences</topic><topic>Plant Systematics/Taxonomy/Biogeography</topic><topic>Potatoes</topic><topic>Pretreatment</topic><topic>Response surface methodology</topic><topic>Restoration</topic><topic>Vacuum</topic><topic>Vegetables</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mashkour, Mana</creatorcontrib><creatorcontrib>Maghsoudlou, Yahya</creatorcontrib><creatorcontrib>Kashaninejad, Mahdi</creatorcontrib><creatorcontrib>Aalami, Mehran</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Science Database (Alumni Edition)</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>Agricultural Science Database</collection><collection>Science Database</collection><collection>Environmental Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Environmental Science Collection</collection><collection>ProQuest Central Basic</collection><jtitle>Potato research</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mashkour, Mana</au><au>Maghsoudlou, Yahya</au><au>Kashaninejad, Mahdi</au><au>Aalami, Mehran</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Iron Fortification of Whole Potato Using Vacuum Impregnation Technique with a Pulsed Electric Field Pretreatment</atitle><jtitle>Potato research</jtitle><stitle>Potato Res</stitle><date>2018-12-01</date><risdate>2018</risdate><volume>61</volume><issue>4</issue><spage>375</spage><epage>389</epage><pages>375-389</pages><issn>0014-3065</issn><eissn>1871-4528</eissn><abstract>In this study, the effect of a vacuum impregnation (VI) process with pulsed electric field (PEF) pretreatment on fortification of whole potato with ferric pyrophosphate was investigated. The VI process and PEF pretreatment were optimized with respect to physicochemical attributes of PEF-VI-processed samples using response surface methodology (RSM). The results indicated that the iron content of VI-processed and PEF-VI-processed potatoes was increased about 126 and 457%, respectively, compared to unprocessed potatoes. A more intensive PEF pretreatment led to a higher cell disintegration, decrease in colour and textural parameters and also increase in components leakage from treated potato. Our study suggests that whole 180-g potatoes should be pretreated at 394 V/cm with 36 pulses and then treated at 3.5 kPa for 37 min in vacuum stage and 39 min restoration time in atmospheric stage to achieve the highest iron fortification and the lowest physicochemical changes during PEF-VI processing.</abstract><cop>Dordrecht</cop><pub>Springer Netherlands</pub><doi>10.1007/s11540-018-9392-1</doi><tpages>15</tpages><orcidid>https://orcid.org/0000-0002-3124-1750</orcidid></addata></record> |
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| subjects | Agriculture Biomedical and Life Sciences Disintegration Electric fields Impregnation Iron Life Sciences Methods Plant Genetics and Genomics Plant Sciences Plant Systematics/Taxonomy/Biogeography Potatoes Pretreatment Response surface methodology Restoration Vacuum Vegetables |
| title | Iron Fortification of Whole Potato Using Vacuum Impregnation Technique with a Pulsed Electric Field Pretreatment |
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