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Effects of Pulsed Electric Field on the Viscoelastic Properties of Potato Tissue

Pereira, Ricardo N.; Gomez, Federico LU ; Vicente, Antnio A. and Dejmek, Petr LU (2009) In Food Biophysics 4(3). p.229-239
Abstract
We have investigated whether transient permeabilization caused by the application of pulsed electric field would give rise to transient changes in the potato tissue viscoelastic properties. Potato tissue was subjected to nominal field strengths (E) ranging from 30 to 500 V/cm, with a single rectangular pulse of 10(-5), 10(-4), or 10(-3) s. The changes on the viscoelastic properties of potato tissue during pulsed electric fields (PEF) were monitored through small amplitude oscillatory dynamic rheological measurements. The elastic (G') and viscous moduli (GaEuro(3)) were measured every 30 s after the delivery of the pulse and the loss tangent change (tan-delta) was calculated. The results were correlated with measurements of changes on... (More)
We have investigated whether transient permeabilization caused by the application of pulsed electric field would give rise to transient changes in the potato tissue viscoelastic properties. Potato tissue was subjected to nominal field strengths (E) ranging from 30 to 500 V/cm, with a single rectangular pulse of 10(-5), 10(-4), or 10(-3) s. The changes on the viscoelastic properties of potato tissue during pulsed electric fields (PEF) were monitored through small amplitude oscillatory dynamic rheological measurements. The elastic (G') and viscous moduli (GaEuro(3)) were measured every 30 s after the delivery of the pulse and the loss tangent change (tan-delta) was calculated. The results were correlated with measurements of changes on electrical resistance during the delivery of the pulse. Results show a drastic increase of tan-delta in the first 30 s after the application of the pulse, followed by a decrease 1 min after pulsation. This response is strongly influenced by pulsing conditions and is independent of the total permeabilization achieved by the pulse. Our results, supported by similar measurements on osmotically dehydrated control samples, clearly show that PEF causes a rapid change of the viscoelastic properties of the tissue that could be attributed to a partial loss in turgor pressure. This would be an expected consequence of electroporation. The recovery of tan-delta to values similar to those before pulsation strongly suggests recovery of cell membrane properties and turgor, pointing at reversible permeabilization of the cells. A slight increase of stiffness traduced by a negative change of tan-delta after application of certain PEF conditions may also give an indication of events occurring on cell wall structure due to stress responses. This study set the basis for further investigations on the complex cell stress physiology involving both cell membrane functional properties and cell wall structure that would influence tissue physical properties upon PEF application. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Tan-delta, Permeabilization, Small amplitude oscillatory dynamic rheology, Impedance, Pulsed electric fields, Turgor
in
Food Biophysics
volume
4
issue
3
pages
229 - 239
publisher
Springer
external identifiers
  • wos:000268778000011
  • scopus:70350043893
ISSN
1557-1866
DOI
10.1007/s11483-009-9120-0
language
English
LU publication?
yes
id
fbbbc453-8733-4588-9095-a7479aefe9c6 (old id 1478314)
date added to LUP
2009-09-23 09:08:49
date last changed
2017-07-09 03:48:13
@article{fbbbc453-8733-4588-9095-a7479aefe9c6,
  abstract     = {We have investigated whether transient permeabilization caused by the application of pulsed electric field would give rise to transient changes in the potato tissue viscoelastic properties. Potato tissue was subjected to nominal field strengths (E) ranging from 30 to 500 V/cm, with a single rectangular pulse of 10(-5), 10(-4), or 10(-3) s. The changes on the viscoelastic properties of potato tissue during pulsed electric fields (PEF) were monitored through small amplitude oscillatory dynamic rheological measurements. The elastic (G') and viscous moduli (GaEuro(3)) were measured every 30 s after the delivery of the pulse and the loss tangent change (tan-delta) was calculated. The results were correlated with measurements of changes on electrical resistance during the delivery of the pulse. Results show a drastic increase of tan-delta in the first 30 s after the application of the pulse, followed by a decrease 1 min after pulsation. This response is strongly influenced by pulsing conditions and is independent of the total permeabilization achieved by the pulse. Our results, supported by similar measurements on osmotically dehydrated control samples, clearly show that PEF causes a rapid change of the viscoelastic properties of the tissue that could be attributed to a partial loss in turgor pressure. This would be an expected consequence of electroporation. The recovery of tan-delta to values similar to those before pulsation strongly suggests recovery of cell membrane properties and turgor, pointing at reversible permeabilization of the cells. A slight increase of stiffness traduced by a negative change of tan-delta after application of certain PEF conditions may also give an indication of events occurring on cell wall structure due to stress responses. This study set the basis for further investigations on the complex cell stress physiology involving both cell membrane functional properties and cell wall structure that would influence tissue physical properties upon PEF application.},
  author       = {Pereira, Ricardo N. and Gomez, Federico and Vicente, Antnio A. and Dejmek, Petr},
  issn         = {1557-1866},
  keyword      = {Tan-delta,Permeabilization,Small amplitude oscillatory dynamic rheology,Impedance,Pulsed electric fields,Turgor},
  language     = {eng},
  number       = {3},
  pages        = {229--239},
  publisher    = {Springer},
  series       = {Food Biophysics},
  title        = {Effects of Pulsed Electric Field on the Viscoelastic Properties of Potato Tissue},
  url          = {http://dx.doi.org/10.1007/s11483-009-9120-0},
  volume       = {4},
  year         = {2009},
}