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Iron Fortification of Whole Potato Using Vacuum Impregnation Technique with a Pulsed Electric Field Pretreatment

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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.

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Authors and Affiliations

  1. Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Basij Square, Gorgan, 4913815739, Iran

    Mana Mashkour, Yahya Maghsoudlou, Mahdi Kashaninejad & Mehran Aalami

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  1. Mana Mashkour
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  2. Yahya Maghsoudlou
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  3. Mahdi Kashaninejad
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  4. Mehran Aalami
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Correspondence to Yahya Maghsoudlou.

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Mashkour, M., Maghsoudlou, Y., Kashaninejad, M. et al. Iron Fortification of Whole Potato Using Vacuum Impregnation Technique with a Pulsed Electric Field Pretreatment. Potato Res. 61, 375–389 (2018). https://doi.org/10.1007/s11540-018-9392-1

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