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Structural Changes Induced by Pulsed Electric Fields Increase the Concentration of Volatiles Released in Red Onion (Allium cepa L. var. Red Pearl) Bulbs

This study investigated whether pulsed electric field (PEF) treatment can induce structural changes of whole, intact red onion bulb (Allium cepa L. var. Red Pearl). Onion bulbs were treated at electric field strengths of 0.6 and 1.2 kV/cm combined with energy inputs of 6 and 60 kJ/kg at different on...

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Autores principales: Tantamacharik, Thirawat, Leong, Sze Ying, Leus, Michelle J., Eyres, Graham T., Burritt, David J., Oey, Indrawati
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6769572/
https://www.ncbi.nlm.nih.gov/pubmed/31455048
http://dx.doi.org/10.3390/foods8090368
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author Tantamacharik, Thirawat
Leong, Sze Ying
Leus, Michelle J.
Eyres, Graham T.
Burritt, David J.
Oey, Indrawati
author_facet Tantamacharik, Thirawat
Leong, Sze Ying
Leus, Michelle J.
Eyres, Graham T.
Burritt, David J.
Oey, Indrawati
author_sort Tantamacharik, Thirawat
collection PubMed
description This study investigated whether pulsed electric field (PEF) treatment can induce structural changes of whole, intact red onion bulb (Allium cepa L. var. Red Pearl). Onion bulbs were treated at electric field strengths of 0.6 and 1.2 kV/cm combined with energy inputs of 6 and 60 kJ/kg at different onion orientations with respect to the high voltage electrode. Results showed that onion cells across all fleshy scales experienced uniform cell damage with a higher proportion (>80%) of non-metabolically viable cells after PEF treatment at 1.2 kV/cm when the root end was positioned facing toward the PEF electrode. The findings were supported by cryogenic-scanning electron micrographs (cryo-SEM), where the underlying storage circular cells were completely damaged owing to the PEF treatment. In this study, it was found that the treatment intensity of PEF to induce structural damage across all the scale layers of an onion bulb coincided with an increase in dipropyl disulfide (DPDS) released from the onion bulbs. Therefore, DPDS was used as a volatile marker indicating cellular disruption within whole, intact onion bulbs. A considerable increase of DPDS, up to 52-fold, was detected from PEF-treated onion bulbs compared to untreated bulbs.
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spelling pubmed-67695722019-10-30 Structural Changes Induced by Pulsed Electric Fields Increase the Concentration of Volatiles Released in Red Onion (Allium cepa L. var. Red Pearl) Bulbs Tantamacharik, Thirawat Leong, Sze Ying Leus, Michelle J. Eyres, Graham T. Burritt, David J. Oey, Indrawati Foods Article This study investigated whether pulsed electric field (PEF) treatment can induce structural changes of whole, intact red onion bulb (Allium cepa L. var. Red Pearl). Onion bulbs were treated at electric field strengths of 0.6 and 1.2 kV/cm combined with energy inputs of 6 and 60 kJ/kg at different onion orientations with respect to the high voltage electrode. Results showed that onion cells across all fleshy scales experienced uniform cell damage with a higher proportion (>80%) of non-metabolically viable cells after PEF treatment at 1.2 kV/cm when the root end was positioned facing toward the PEF electrode. The findings were supported by cryogenic-scanning electron micrographs (cryo-SEM), where the underlying storage circular cells were completely damaged owing to the PEF treatment. In this study, it was found that the treatment intensity of PEF to induce structural damage across all the scale layers of an onion bulb coincided with an increase in dipropyl disulfide (DPDS) released from the onion bulbs. Therefore, DPDS was used as a volatile marker indicating cellular disruption within whole, intact onion bulbs. A considerable increase of DPDS, up to 52-fold, was detected from PEF-treated onion bulbs compared to untreated bulbs. MDPI 2019-08-26 /pmc/articles/PMC6769572/ /pubmed/31455048 http://dx.doi.org/10.3390/foods8090368 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Tantamacharik, Thirawat
Leong, Sze Ying
Leus, Michelle J.
Eyres, Graham T.
Burritt, David J.
Oey, Indrawati
Structural Changes Induced by Pulsed Electric Fields Increase the Concentration of Volatiles Released in Red Onion (Allium cepa L. var. Red Pearl) Bulbs
title Structural Changes Induced by Pulsed Electric Fields Increase the Concentration of Volatiles Released in Red Onion (Allium cepa L. var. Red Pearl) Bulbs
title_full Structural Changes Induced by Pulsed Electric Fields Increase the Concentration of Volatiles Released in Red Onion (Allium cepa L. var. Red Pearl) Bulbs
title_fullStr Structural Changes Induced by Pulsed Electric Fields Increase the Concentration of Volatiles Released in Red Onion (Allium cepa L. var. Red Pearl) Bulbs
title_full_unstemmed Structural Changes Induced by Pulsed Electric Fields Increase the Concentration of Volatiles Released in Red Onion (Allium cepa L. var. Red Pearl) Bulbs
title_short Structural Changes Induced by Pulsed Electric Fields Increase the Concentration of Volatiles Released in Red Onion (Allium cepa L. var. Red Pearl) Bulbs
title_sort structural changes induced by pulsed electric fields increase the concentration of volatiles released in red onion (allium cepa l. var. red pearl) bulbs
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6769572/
https://www.ncbi.nlm.nih.gov/pubmed/31455048
http://dx.doi.org/10.3390/foods8090368
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