Pulsed electric field processing reduces the oxalate content of oca (Oxalis tuberosa) tubers while retaining starch grains and the general structural integrity of tubers. (15th April 2018)

• Record Type: Journal Article
• Authors: Liu, Tingting; Burritt, David John; Eyres, Graham T.; Oey, Indrawati
• Is Part Of: Food chemistry. Volume 245(2018)
• Page Start: 890
• Page End: 898
• Publication Date: 2018-04-15
• Subjects: Oca -- Pulsed electric field -- Oxalate -- Structure -- Softening; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.11.085
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The distribution of pulsed electric field induced effect in oca tuber is uneven. Pulsed electric field processing has softened the tissues of oca tuber. Pulsed electric field did not cause any changes in overall tuber structure. Pulsed electric field treatment has reduced oxalate in oca tubers. Abstract: The aims of this research were to investigate if pulsed electric field (PEF) treatments caused cellular/structural alterations in Oxalis tuberosa (oca) tubers and if PEF treatment could reduce tuber oxalate levels. Whole oca tubers were treated with PEF at different electric field strengths up to 1.2 kV/cm. PEF treatments above 0.5 kV/cm caused tubers to soften, but differences in the electrical properties of the tuber tissues led to an uneven PEF effect with the tuber inner cores softening more than the middle regions. Cell viability tests confirmed the unevenness of the PEF effect, however PEF caused no changes in overall tuber/tissue structure. Even at high electric field strengths the cell remained largely intact and most starch grains were retained within the cells. Despite the retention of starch, PEF treatment reduced tuber oxalate contents by almost 50% in some tissues and could potentially aid the development of low oxalate oca-based foods.