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

Genovese, Jessica (avtor), Kranjc, Matej (avtor), Serša, Igor (avtor), Petracci, Massimiliano (avtor), Rocculi, Pietro (avtor), Miklavčič, Damijan (avtor), Mahnič-Kalamiza, Samo (avtor)

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 T$_2$ 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.

• Jezik: Angleški jezik
• Ključne besede: PEF treatment, electrical impedance spectroscopy, electric current analysis, tissue conductivity, magnetic resonance imaging
• Vrsta gradiva: Članek v reviji
• Tipologija: 1.01 - Izvirni znanstveni članek
• Organizacija: FE - Fakulteta za elektrotehniko
• Status publikacije: Objavljeno
• Različica publikacije: Objavljena publikacija
• Leto izida: 2021
• Št. strani: 9 str.
• Številčenje: Vol. 74, art. 102872
• PID: 20.500.12556/RUL-138856
• UDK: 602
• ISSN pri članku: 1466-8564
• DOI: 10.1016/j.ifset.2021.102872
• COBISS.SI-ID: 86015747
• Datum objave v RUL: 23.08.2022

Gradivo je del revije

• Naslov: Innovative food science & emerging technologies
• Založnik: Elsevier, European Federation of Food Science and Technology
• ISSN: 1466-8564
• COBISS.SI-ID: 1221653

Licence

• Licenca: CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by/4.0/deed.sl
• Opis: To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.

Sekundarni jezik

• Jezik: Slovenski jezik
• Ključne besede: obdelava s pulzirajočim električnim poljem, impedančna spektroskopija, analiza električnih tokov, prevodnost tkiva, slikanje s tehnikami magnetne resonance