ArticleFoods (Basel, Switzerland)2026
Continuous-Flow Pulsed Electric Field Treatment of Potato Fiber: Effects on Microbial Load, Physicochemical Properties, and Functional Characteristics.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Potato fiber is a valuable coproduct of potato starch processing, but residual starch and microbial load can limit its quality and application as a food ingredient. This study evaluated continuous-flow pulsed electric field (PEF) treatment for non-thermal microbial reduction and modification of potato fiber properties. Initial batch experiments demonstrated limited microbial inactivation at low electric-field strengths, whereas higher field strengths improved microbial reduction. Continuous-flow treatment at 24 kV/cm was subsequently evaluated at specific energies of 50 and 100 kJ/L, classified as PEF50 and PEF100 respectively. PEF100 resulted in an approximate 1.6-log (96%) reduction in aerobic plate count (APC), greater than 2.5-log (99%) reduction in yeast, and greater than 1 log (97%) reduction in mold. PEF100 also significantly reduced residual starch from 31.7% to 26.8% and increased estimated fiber content from 54.9% to 59.3%. Water-holding capacity was not significantly reduced by PEF treatment, while oil-holding capacity increased modestly following PEF100 treatment. Ash content was unaffected, whereas protein content decreased from 5.8 to 4.7% following PEF treatment. The findings of this study demonstrate that continuous-flow PEF treatment at 100 kJ/L effectively reduced the microbial load and residual starch of potato fiber while maintaining, and in some cases improving, key physicochemical and functional properties.
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