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Dr. Sze Ying Leong
University of Otago, New Zealand

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Journal article
Published: 21 July 2021 in Foods
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Based on unsteady state heat conduction, a mathematical model has been developed to describe the simultaneous heat and moisture transfer during potato frying. For the first time, the equation was solved using both enthalpy and Variable Space Network (VSN) methods, based on a moving interface defined by the boiling temperature of water in a potato disc during frying. Two separate regions of the potato disc namely fried (crust) and unfried (core), were considered as heat transfer domains. A variable boiling temperature of the water in potato discs was required as an input parameter for the model as the water is evaporated during frying, resulting in an increase in the soluble solid concentration of the potato sample. Pulsed electric field (PEF) pretreatment prior to frying had no significant effect on the measured moisture content, thermal conductivity or frying time compared to potatoes that did not receive a PEF pretreatment. However, a PEF pretreatment at 1.1 kV/cm and 56 kJ/kg reduced the temperature variation in the experimentally measured potato center by up to 30%. The proposed heat and moisture transfer model based on unsteady state heat conduction successfully predicted the experimental measurements, especially when the equation was solved using the enthalpy method.

ACS Style

Gohar Gholamibozanjani; Sze Leong; Indrawati Oey; Phil Bremer; Patrick Silcock; Mohammed Farid. Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field. Foods 2021, 10, 1679 .

AMA Style

Gohar Gholamibozanjani, Sze Leong, Indrawati Oey, Phil Bremer, Patrick Silcock, Mohammed Farid. Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field. Foods. 2021; 10 (8):1679.

Chicago/Turabian Style

Gohar Gholamibozanjani; Sze Leong; Indrawati Oey; Phil Bremer; Patrick Silcock; Mohammed Farid. 2021. "Heat and Mass Transfer Modeling to Predict Temperature Distribution during Potato Frying after Pre-Treatment with Pulsed Electric Field." Foods 10, no. 8: 1679.

Journal article
Published: 18 June 2021 in Foods
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Legumes are a vital candidate in the fight for food security as a sustainable and nutritious food source. The current study systematically investigated the effects of hydrothermal processing of varying durations (15–120 min) on the texture, starch and protein digestibility of cowpeas (Vigna unguiculata), chickpeas (Cicer arietinum) and kidney beans (Phaseolus vulgaris). Texture analysis and in vitro oral-gastro-intestinal digestion of each legume was combined with kinetic modelling to explore the rate and extent of their changes observed during hydrothermal processing. All three legumes showed rapid initial texture decay in the first 30 min of processing. Chickpeas showed the fastest rate of texture degradation with processing duration, whereas texture degradation of kidney bean was slower but reached the lowest hardness value among all beans when processed up to 120 min. The rate of starch and protein digestion increased with prolonged processing duration, whilst showing an inverse relationship with texture values. The extent of starch digestion continually increased with processing duration for all three legumes, whereas the extent of protein digestion decreased after 60 min in cowpeas. This study systematically demonstrated how choosing different processing times can modulate the rate of texture degradation, starch and protein digestion in legumes. The findings of this study can aid consumers and manufacturers on optimal processing to achieve the desired texture or modulate starch and protein digestibility.

ACS Style

Prit Khrisanapant; Sze Leong; Biniam Kebede; Indrawati Oey. Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans. Foods 2021, 10, 1415 .

AMA Style

Prit Khrisanapant, Sze Leong, Biniam Kebede, Indrawati Oey. Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans. Foods. 2021; 10 (6):1415.

Chicago/Turabian Style

Prit Khrisanapant; Sze Leong; Biniam Kebede; Indrawati Oey. 2021. "Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans." Foods 10, no. 6: 1415.

Journal article
Published: 13 June 2021 in Foods
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Legumes are typically soaked overnight to reduce antinutrients and then cooked prior to consumption. However, thermal processing can cause over-softening of legumes. This study aimed to determine the effect of calcium addition (0, 100, 300, and 500 ppm in the form of calcium chloride, CaCl2), starting from the overnight soaking step, in reducing the loss of firmness of black beans during thermal processing for up to 2 h. The impact of calcium addition on the in vitro starch and protein digestibility of cooked beans was also assessed. Two strategies of calcium addition were employed in this study: (Strategy 1/S1) beans were soaked and then cooked in the same CaCl2 solution, or (Strategy 2/S2) cooked in a freshly prepared CaCl2 solution after the calcium-containing soaking medium was discarded. Despite the texture degradation of black beans brought about by increasing the cooking time, texture profile analysis (TPA) revealed that their hardness, cohesiveness, springiness, chewiness, and resilience improved significantly (p< 0.05) with increasing calcium concentration. Interestingly, beans cooked for 2 h with 300 ppm CaCl2 shared similar hardness with beans cooked for 1 h without calcium addition. Starch and protein digestibility of calcium-treated beans generally improved with prolonged cooking. However, calcium-treated beans cooked for 1 h under S2 achieved a reduced texture loss and a lower starch digestibility than those beans treated in S1. A lower starch digestion could be desired as this reflects a slow rise in blood glucose levels. Findings from this result also showed that treating black beans with high level of CaCl2 (i.e., 500 ppm) was not necessary, otherwise this would limit protein digestibility of cooked black beans.

ACS Style

Marbie Alpos; Sze Leong; Indrawati Oey. Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (Phaseolus vulgaris). Foods 2021, 10, 1368 .

AMA Style

Marbie Alpos, Sze Leong, Indrawati Oey. Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (Phaseolus vulgaris). Foods. 2021; 10 (6):1368.

Chicago/Turabian Style

Marbie Alpos; Sze Leong; Indrawati Oey. 2021. "Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (Phaseolus vulgaris)." Foods 10, no. 6: 1368.

Review
Published: 17 July 2020 in Foods
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Deep-fried foods (e.g., French fries, potato/veggie crisps) are popular among consumers. Recently, there has been an increased interest in the application of Pulsed Electric Fields (PEF) technology as a pretreatment of plant-based foods prior to deep-frying to improve quality (e.g., lower browning tendency and oil uptake) and reduce production costs (e.g., better water and energy efficiencies). However, the influence of a PEF pretreatment on the frying process and related chemical reactions for food materials is still not fully understood. PEF treatment of plant tissue causes structural modifications, which are likely to influence heat, mass and momentum transfers, as well as altering the rate of chemical reactions, during the frying process. Detailed insights into the frying process in terms of heat, mass (water and oil) and momentum transfers are outlined, in conjunction with the development of Maillard reaction and starch gelatinisation during frying. These changes occur during frying and consequently will impact on oil uptake, moisture content, colour, texture and the amount of contaminants in the fried foods, as well as the fried oil, and hence, the effects of PEF pretreatment on these quality properties of a variety of fried plant-based foods are summarised. Different mathematical models to potentially describe the influence of PEF on the frying process of plant-based foods and to predict the quality parameters of fried foods produced from PEF-treated plant materials are addressed.

ACS Style

Zihan Xu; Sze Ying Leong; Mohammed Farid; Patrick Silcock; Phil Bremer; Indrawati Oey. Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models. Foods 2020, 9, 949 .

AMA Style

Zihan Xu, Sze Ying Leong, Mohammed Farid, Patrick Silcock, Phil Bremer, Indrawati Oey. Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models. Foods. 2020; 9 (7):949.

Chicago/Turabian Style

Zihan Xu; Sze Ying Leong; Mohammed Farid; Patrick Silcock; Phil Bremer; Indrawati Oey. 2020. "Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models." Foods 9, no. 7: 949.

Journal article
Published: 03 June 2020 in Innovative Food Science & Emerging Technologies
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This research aimed to investigate the physicochemical properties of thermally processed oat flour (TPOF) “fractions” (Supernatant, Top/S1, Middle/S2, Bottom/S3) after Pulsed Electric Fields (PEF) treatment of TPOF at 2 and 4 kV/cm between 50 and 451 kJ/kg. Supernatant from PEF-treated TPOF displayed a generally higher β-glucan content than untreated TPOF. No major changes were observed in chemical composition (in terms of total starch, protein, and fat contents) amongst “fractions”. However, S1 obtained from PEF-treated TPOF exhibited an increase in particle size, while both gelatinisation enthalpy and percent relative crystallinity were significantly lower compared to untreated counterpart. S1 from PEF-treated TPOF at 422–451 kJ/kg also manifested severe changes in granule morphology. S2 exhibited the highest gelatinisation enthalpy and S3 registered the least degree of observed changes in particle size. Findings of this study suggest the potential of PEF treatment application to produce oat “fractions” with varying physicochemical properties. This study provides indispensable scientific information that could be utilised to further investigate industrial production of customised fractionation of oat flour with targeted physicochemical properties through PEF treatment. This opens new opportunities to strategically diversify the range of oat flour ingredients based on their targeted unique properties in the food industry.

ACS Style

Sheba Mae M. Duque; Sze Ying Leong; Dominic Agyei; Jaspreet Singh; Nigel Larsen; Indrawati Oey. Modifications in the physicochemical properties of flour “fractions” after Pulsed Electric Fields treatment of thermally processed oat. Innovative Food Science & Emerging Technologies 2020, 64, 102406 .

AMA Style

Sheba Mae M. Duque, Sze Ying Leong, Dominic Agyei, Jaspreet Singh, Nigel Larsen, Indrawati Oey. Modifications in the physicochemical properties of flour “fractions” after Pulsed Electric Fields treatment of thermally processed oat. Innovative Food Science & Emerging Technologies. 2020; 64 ():102406.

Chicago/Turabian Style

Sheba Mae M. Duque; Sze Ying Leong; Dominic Agyei; Jaspreet Singh; Nigel Larsen; Indrawati Oey. 2020. "Modifications in the physicochemical properties of flour “fractions” after Pulsed Electric Fields treatment of thermally processed oat." Innovative Food Science & Emerging Technologies 64, no. : 102406.

Journal article
Published: 06 April 2020 in Foods
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This study aimed to elucidate changes in volatile, phenolic, and oenological profiles of wines vinified from Pulsed Electric Fields (PEF)-treated and untreated Merlot grapes during bottle storage of up to 150, 90, and 56 days at 4 °C, 25 °C, and 45 °C, respectively, through chemometrics technique. Wines produced from untreated grapes and those PEF-treated at four different processing conditions (electric field strength 33.1 and 41.5 kV/cm and energy inputs between 16.5 and 49.4 kJ/kg) were used for the bottle storage study. Results showed that hydroxycinnamic and hydroxybenzoic acids in all stored wines, regardless vinified from untreated and PEF-treated grapes, increased as a function of time and temperature, while anthocyanins and selected esters (e.g., ethyl butanoate) decreased. Extreme storage temperature, at 45 °C particularly, resulted in a higher amount of linalool-3, 7-oxide in all stored wines. After prolonged storage, all wines produced from grapes PEF-treated with four different processing conditions were shown to favor high retention of phenolics after storage but induced faster reduction of anthocyanins when compared to wines produced from untreated grapes. Moreover, some volatiles in wines vinified using PEF-treated grapes, such as citronellol and 2-phenylethyl acetate, were found to be less susceptible towards degradation during prolonged storage. Production of furans was generally lower in most stored wines, particularly those produced from PEF-treated grapes at higher energy inputs (>47 kJ/kg). Overall, PEF pre-treatment on grapes may improve storage and temperature stability of the obtained wines.

ACS Style

Mylene Ross Arcena; Sze Ying Leong; Martin Hochberg; Martin Sack; Georg Mueller; Juergen Sigler; Patrick Silcock; Biniam Kebede; Indrawati Oey. Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes. Foods 2020, 9, 443 .

AMA Style

Mylene Ross Arcena, Sze Ying Leong, Martin Hochberg, Martin Sack, Georg Mueller, Juergen Sigler, Patrick Silcock, Biniam Kebede, Indrawati Oey. Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes. Foods. 2020; 9 (4):443.

Chicago/Turabian Style

Mylene Ross Arcena; Sze Ying Leong; Martin Hochberg; Martin Sack; Georg Mueller; Juergen Sigler; Patrick Silcock; Biniam Kebede; Indrawati Oey. 2020. "Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes." Foods 9, no. 4: 443.

Journal article
Published: 13 January 2020 in Foods
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Food texture plays a critical role in influencing an individual’s perceived satiation and ad libitum intake. It remains unclear, however, whether such textural changes can also affect snack consumption. This study aimed to address this question by testing for changes in perceived satiation and ad libitum intake of two types of potato chips with varying hardness. In addition, the observed effect was compared across gender groups. With a crossover design, 74 participants (31 females and 43 males) performed a food consumption task for two types of chips produced from potatoes that were either untreated or treated with pulsed electric fields (PEF) technology. Sensory analyses indicated that these two types of chips had comparable hedonic value, despite a clear textural difference. Across sexes, the results revealed a significant difference in perceived satiation for the two types of chips (p = 0.009), but not in intake. By contrast, analyses of males alone revealed that male participants rated PEF-treated chips to be more satiating than the control chips and correspondingly consumed less (p < 0.05). Overall, findings from the study suggest that modifications of food texture can be a helpful tool in reducing energy intake from snack consumption. The contrasting results from different gender groups highlight the importance of considering gender effects in studies of eating behaviour.

ACS Style

Jimmy Cahayadi; Sze Ying Leong; Indrawati Oey; Mei Peng. Textural Effects on Perceived Satiation and Ad Libitum Intake of Potato Chips in Males and Females. Foods 2020, 9, 85 .

AMA Style

Jimmy Cahayadi, Sze Ying Leong, Indrawati Oey, Mei Peng. Textural Effects on Perceived Satiation and Ad Libitum Intake of Potato Chips in Males and Females. Foods. 2020; 9 (1):85.

Chicago/Turabian Style

Jimmy Cahayadi; Sze Ying Leong; Indrawati Oey; Mei Peng. 2020. "Textural Effects on Perceived Satiation and Ad Libitum Intake of Potato Chips in Males and Females." Foods 9, no. 1: 85.

Journal article
Published: 10 December 2019 in Food Research International
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The aim of this research was to investigate the effect of Pulsed Electric Fields (PEF) treatments (electric field strengths 2 and 4.4 kV/cm combined with specific energy inputs between 48 and 484 kJ/kg) on the thermal and pasting properties of oat flours. Colour, β-glucan content, particle size distribution, morphological characteristics, starch short-range molecular order, protein secondary structure, thermal, and pasting properties of raw (dehulled and milled) and thermally processed (kilned at 115 °C for 30 min and steamed at 100–104 °C for 18 min under industrial process condition) oat flours under the influence of PEF treatment were evaluated. Results showed that PEF treatment, applied at any intensity, led to considerable changes in the structural properties especially when applied on raw oat flour. Both types of oat flour experienced an increase in particle size (up to four-fold), damage of starch granule morphology, and modifications in starch short-range molecular order and protein secondary structures as a result of PEF treatment. These physical changes observed after PEF treatment, particularly at increasing specific energy input, coincided with the thermal and pasting behaviour of PEF-treated oat flours, which include a decrease in gelatinisation enthalpy (up to 80%), increase in thermal transition temperatures (at least 3 °C), decrease in overall viscosity profile, and reduction in pasting temperature (up to 12 °C). Overall results suggested that PEF treatment improved majorly on starch-related functionality of oat, such as increased the pasting stability of raw and thermally processed oat flours and at the same time enhanced the retrogradation property (reduced syneresis and hardness) of raw oat flour, under lower temperature requirement without affecting pasting time. This research demonstrated the potential of PEF treatment in modifying the thermal and pasting properties of oat flour, thereby offering opportunities for novel products for food industry.

ACS Style

Sheba Mae Duque; Sze Ying Leong; Dominic Agyei; Jaspreet Singh; Nigel Larsen; Indrawati Oey. Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours. Food Research International 2019, 129, 108839 .

AMA Style

Sheba Mae Duque, Sze Ying Leong, Dominic Agyei, Jaspreet Singh, Nigel Larsen, Indrawati Oey. Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours. Food Research International. 2019; 129 ():108839.

Chicago/Turabian Style

Sheba Mae Duque; Sze Ying Leong; Dominic Agyei; Jaspreet Singh; Nigel Larsen; Indrawati Oey. 2019. "Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours." Food Research International 129, no. : 108839.

Journal article
Published: 06 December 2019 in Foods
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Legumes are rich in unsaturated fatty acids, which make them susceptible to (non) enzymatic oxidations leading to undesirable odour formation. This study aimed to characterise the volatile and fatty acid profiles of eleven types of legumes using headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS) and GC coupled with a flame ionisation detector (GC-FID), respectively. Volatile aldehydes, alcohols, ketones, esters, terpenes and hydrocarbons were the chemical groups identified across all the legumes. The lipids comprised palmitic, stearic, oleic, linoleic and α-linolenic acids, with unsaturated fatty acids comprising at least 66.1% to 85.3% of the total lipids for the legumes studied. Multivariate data analysis was used to compare volatile and fatty acid profiles between legumes, which allow discriminant compounds pertinent to specific legumes to be identified. Results showed that soybean, chickpea and lentil had distinct volatile and fatty acid profiles, with discriminating volatiles including lactone, ester and ketone, respectively. While all three Phaseolus cultivars shared similar volatile profiles, 3-methyl-1-butanol was found to be the only volatile differentiating them against the other eight legumes. Overall, this is the first time a multivariate data analysis has been used to characterise the volatile and fatty acid profiles across different legume seeds, while also identifying discriminating compounds specific for certain legume species. Such information can contribute to the creation of legume-based ingredients with specific volatile characteristics while reducing undesirable odours, or potentially inform relevant breeding programs.

ACS Style

Prit Khrisanapant; Biniam Kebede; Sze Ying Leong; Indrawati Oey. A Comprehensive Characterisation of Volatile and Fatty Acid Profiles of Legume Seeds. Foods 2019, 8, 651 .

AMA Style

Prit Khrisanapant, Biniam Kebede, Sze Ying Leong, Indrawati Oey. A Comprehensive Characterisation of Volatile and Fatty Acid Profiles of Legume Seeds. Foods. 2019; 8 (12):651.

Chicago/Turabian Style

Prit Khrisanapant; Biniam Kebede; Sze Ying Leong; Indrawati Oey. 2019. "A Comprehensive Characterisation of Volatile and Fatty Acid Profiles of Legume Seeds." Foods 8, no. 12: 651.

Journal article
Published: 31 October 2019 in Food Research International
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This study assessed the feasibility of using a multiplatform approach; integrating untargeted fingerprinting of volatiles and targeted profiling of phenolic and oenological attributes (soluble solids, pH, titratable acidity and colour properties) coupled with chemometrics to understand complex (bio) chemical reactions occurring during Merlot red winemaking. The changes were investigated at three winemaking stages, starting from pre-maceration (PM), maceration-alcoholic fermentation (MAF) up to completion of malolactic fermentation (MLF). Merlot musts at PM were characterised by lighter colour and higher amount of green aroma-related volatiles. Completion of MAF led to increased extraction of anthocyanins, flavonols, and stilbenes, resulting in a more intense and darker fermenting juice. Furthermore, development of yeast-fermentation associated volatiles such as esters and alcohols was observed at this stage. The final wine, when MLF was completed, was rich in phenolic acids, esters, alcohols, and terpenes. The multiplatform analytical approach was effective to unravel the complex reactions throughout Merlot winemaking process and find relevant markers, which could help to predict expected quality attributes in the finished wine.

ACS Style

Mylene Ross Arcena; Biniam Kebede; Sze Ying Leong; Patrick Silcock; Indrawati Oey. Feasibility of using integrated fingerprinting, profiling and chemometrics approach to understand (bio) chemical changes throughout commercial red winemaking: A case study on Merlot. Food Research International 2019, 127, 108767 .

AMA Style

Mylene Ross Arcena, Biniam Kebede, Sze Ying Leong, Patrick Silcock, Indrawati Oey. Feasibility of using integrated fingerprinting, profiling and chemometrics approach to understand (bio) chemical changes throughout commercial red winemaking: A case study on Merlot. Food Research International. 2019; 127 ():108767.

Chicago/Turabian Style

Mylene Ross Arcena; Biniam Kebede; Sze Ying Leong; Patrick Silcock; Indrawati Oey. 2019. "Feasibility of using integrated fingerprinting, profiling and chemometrics approach to understand (bio) chemical changes throughout commercial red winemaking: A case study on Merlot." Food Research International 127, no. : 108767.

Journal article
Published: 26 August 2019 in Foods
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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.

ACS Style

Thirawat Tantamacharik; Sze Ying Leong; Michelle J. Leus; Graham T. Eyres; David J. Burritt; Indrawati Oey. Structural Changes Induced by Pulsed Electric Fields Increase the Concentration of Volatiles Released in Red Onion (Allium cepa L. var. Red Pearl) Bulbs. Foods 2019, 8, 368 .

AMA Style

Thirawat Tantamacharik, Sze Ying Leong, Michelle J. Leus, Graham T. Eyres, David J. Burritt, Indrawati Oey. Structural Changes Induced by Pulsed Electric Fields Increase the Concentration of Volatiles Released in Red Onion (Allium cepa L. var. Red Pearl) Bulbs. Foods. 2019; 8 (9):368.

Chicago/Turabian Style

Thirawat Tantamacharik; Sze Ying Leong; Michelle J. Leus; Graham T. Eyres; David J. Burritt; Indrawati Oey. 2019. "Structural Changes Induced by Pulsed Electric Fields Increase the Concentration of Volatiles Released in Red Onion (Allium cepa L. var. Red Pearl) Bulbs." Foods 8, no. 9: 368.

Journal article
Published: 24 July 2019 in LWT
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The effects of pulsed electric field (PEF) processing (0.66, 1.38 and 2.00 kV/cm, 50 Hz) with and without heat treatments (70, 80 and 90 °C for 15 min) on color, texture profile, 2-thiobarbituric acid reactive substances (TBARs) value, free amino acids (FFAs) and fatty acids (FAs) content of abalone muscle were studied. PEF treatments almost had no significant effects on the physical and chemical characteristics of heated and non-heated samples. Heat treatments significantly changed meat color, as well as increased toughness and elasticity, lipid oxidation, and free amino acids (FAAs) and saturated fatty acids (SFAs) content of non-PEF treated samples.

ACS Style

Qian Luo; Nazimah Hamid; Indrawati Oey; Sze Ying Leong; Kevin Kantono; Andrea Alfaro; Jun Lu. Physicochemical changes in New Zealand abalone (Haliotis iris) with pulsed electric field (PEF) processing and heat treatments. LWT 2019, 115, 108438 .

AMA Style

Qian Luo, Nazimah Hamid, Indrawati Oey, Sze Ying Leong, Kevin Kantono, Andrea Alfaro, Jun Lu. Physicochemical changes in New Zealand abalone (Haliotis iris) with pulsed electric field (PEF) processing and heat treatments. LWT. 2019; 115 ():108438.

Chicago/Turabian Style

Qian Luo; Nazimah Hamid; Indrawati Oey; Sze Ying Leong; Kevin Kantono; Andrea Alfaro; Jun Lu. 2019. "Physicochemical changes in New Zealand abalone (Haliotis iris) with pulsed electric field (PEF) processing and heat treatments." LWT 115, no. : 108438.

Journal article
Published: 10 May 2019 in Foods
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The purpose of this study was to investigate the properties of starch in potatoes (Solanum tuberosum cv. Agria) after being treated with pulsed electric fields (PEF). Potatoes were treated at 50 and 150 kJ/kg specific energies with various electric field strengths of 0, 0.5, 0.7, 0.9 and 1.1 kV/cm. Distilled water was used as the processing medium. Starches were isolated from potato tissue and from the PEF processing medium. To assess the starch properties, various methods were used, i.e., the birefringence capability using a polarised light microscopy, gelatinisation behaviour using hot-stage light microscopy and differential scanning calorimetry (DSC), thermal stability using thermogravimetry (TGA), enzyme susceptibility towards α-amylase and the extent of starch hydrolysis under in vitro simulated human digestion conditions. The findings showed that PEF did not change the properties of starch inside the potatoes, but it narrowed the temperature range of gelatinisation and reduced the digestibility of starch collected in the processing medium. Therefore, this study confirms that, when used as a processing aid for potato, PEF does not result in detrimental effects on the properties of potato starch.

ACS Style

Setya B.M. Abduh; Sze Ying Leong; Dominic Agyei; Indrawati Oey. Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing. Foods 2019, 8, 159 .

AMA Style

Setya B.M. Abduh, Sze Ying Leong, Dominic Agyei, Indrawati Oey. Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing. Foods. 2019; 8 (5):159.

Chicago/Turabian Style

Setya B.M. Abduh; Sze Ying Leong; Dominic Agyei; Indrawati Oey. 2019. "Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing." Foods 8, no. 5: 159.

Book chapter
Published: 01 January 2019 in Encyclopedia of Food Chemistry
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ACS Style

Sze Ying Leong; Indrawati Oey. Pulsed Electric Fields Processing of Plant-Based Foods: An Overview. Encyclopedia of Food Chemistry 2019, 245 -254.

AMA Style

Sze Ying Leong, Indrawati Oey. Pulsed Electric Fields Processing of Plant-Based Foods: An Overview. Encyclopedia of Food Chemistry. 2019; ():245-254.

Chicago/Turabian Style

Sze Ying Leong; Indrawati Oey. 2019. "Pulsed Electric Fields Processing of Plant-Based Foods: An Overview." Encyclopedia of Food Chemistry , no. : 245-254.

Journal article
Published: 17 October 2018 in Foods
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High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) processing technologies are being used increasingly on a commercial basis, with high-quality labelled fruit juices being one of the most important promotion strategies. Quality-related enzymes, which might still be active after HPP and PEF pasteurization, can cause undesirable aroma changes during storage. This study investigated volatile changes during the shelf life of PEF (15.5 kV/cm and specific energy of 158 kJ/L), HPP (600 MPa for 3 min), and thermally (72 °C for 15 s) pasteurized Jazz apple juices—up to five weeks. To have an increased insight into the volatile changes, an integrated instrumental (GC-MS) and data analysis (chemometrics) approach was implemented. Immediately after pasteurization, PEF processing resulted a better retention of odor-active volatiles, such as (E)-2-hexenal and hexyl acetate, whereas thermal processing lowered their amount. During refrigerated storage, these volatiles have gradually decreased in all processed juices. By the end of storage, the amount of these aroma relevant volatiles appears to still be higher in PEF and HPP pasteurized juices compared to their conventional counterparts. This study demonstrated the potential of advanced chemometric approaches to obtain increased insight into complex shelf life changes.

ACS Style

Biniam Kebede; Pui Yee Lee; Sze Ying Leong; Vidya Kethireddy; Qianli Ma; Kemal Aganovic; Graham T. Eyres; Nazimah Hamid; Indrawati Oey. A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization. Foods 2018, 7, 169 .

AMA Style

Biniam Kebede, Pui Yee Lee, Sze Ying Leong, Vidya Kethireddy, Qianli Ma, Kemal Aganovic, Graham T. Eyres, Nazimah Hamid, Indrawati Oey. A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization. Foods. 2018; 7 (10):169.

Chicago/Turabian Style

Biniam Kebede; Pui Yee Lee; Sze Ying Leong; Vidya Kethireddy; Qianli Ma; Kemal Aganovic; Graham T. Eyres; Nazimah Hamid; Indrawati Oey. 2018. "A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization." Foods 7, no. 10: 169.

Journal article
Published: 01 June 2018 in Innovative Food Science & Emerging Technologies
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This study investigated the feasibility of using Pulsed Electric Fields (PEF) to facilitate calcium infusion, with the aim to improve the hardness of blanched carrots. Moreover, this study explored the relationships between carrot hardness and in vitro β-carotene bioaccessibility, and between in vivo mastication effects and the in vitro β-carotene bioaccessibility of different individuals. Findings showed that calcium infusion facilitated by PEF treatment at an electric field strength of 1.9 kV/cm was effective in improving the hardness of blanched carrots by 57%, leading to similar level of hardness for carrots subjected to conventional overnight soaking in calcium chloride solution followed by moderate temperature precooking (60 °C, 30 min). PEF could shorten the calcium infusion to 12.12 ms and reduce the required calcium concentration to 300 ppm. Moreover, in vivo mastication of blanched carrots preserved by new and conventional approaches revealed that the hardness perception and in vitro β-carotene bioaccessibility of carrot samples were predominantly influenced by the differences in masticatory pattern between individuals. Overall, PEF would be a fast solution to enhance calcium infusion for preserving hardness of blanched carrots and the in vitro bioaccessibility of β-carotene was comparable between carrots with PEF-enhanced calcium infusion and conventional calcium infusion. This study demonstrates the feasibility of using PEF to accelerate the infusion of calcium ions into carrot to preserve its hardness after blanching. It was found that overnight soaking of carrots with CaCl2 could be shortened tremendously in which the passive diffusion of calcium ions into the carrot cells can occur instantaneously during PEF at a lower concentration of CaCl2. Moreover, the application of a PEF-assisted calcium infusion pre-treatment can produce blanched carrots with similar hardness as those preserved with overnight calcium infusion followed by moderate temperature precooking at 60 °C for 30 min. This implies that PEF could replace the precooking step to achieve similar carrot hardness after blanching. More importantly, this study had gathered new information on how consumers perceived the hardness of blanched carrots preserved by PEF-assisted calcium infusion technique and on the bioaccessibility of carotenoids after an in vivo mastication to orally process the carrots.

ACS Style

Sze Ying Leong; Dafu Du; Indrawati Oey. Pulsed Electric Fields enhances calcium infusion for improving the hardness of blanched carrots. Innovative Food Science & Emerging Technologies 2018, 47, 46 -55.

AMA Style

Sze Ying Leong, Dafu Du, Indrawati Oey. Pulsed Electric Fields enhances calcium infusion for improving the hardness of blanched carrots. Innovative Food Science & Emerging Technologies. 2018; 47 ():46-55.

Chicago/Turabian Style

Sze Ying Leong; Dafu Du; Indrawati Oey. 2018. "Pulsed Electric Fields enhances calcium infusion for improving the hardness of blanched carrots." Innovative Food Science & Emerging Technologies 47, no. : 46-55.

Journal article
Published: 01 February 2018 in Food Chemistry
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ACS Style

Kristine A.G. Sotelo; Nazimah Hamid; Indrawati Oey; Chris Pook; Noemi Gutierrez-Maddox; Qianli Ma; Sze Ying Leong; Jun Lu. Red cherries (Prunus avium var. Stella) processed by pulsed electric field – Physical, chemical and microbiological analyses. Food Chemistry 2018, 240, 926 -934.

AMA Style

Kristine A.G. Sotelo, Nazimah Hamid, Indrawati Oey, Chris Pook, Noemi Gutierrez-Maddox, Qianli Ma, Sze Ying Leong, Jun Lu. Red cherries (Prunus avium var. Stella) processed by pulsed electric field – Physical, chemical and microbiological analyses. Food Chemistry. 2018; 240 ():926-934.

Chicago/Turabian Style

Kristine A.G. Sotelo; Nazimah Hamid; Indrawati Oey; Chris Pook; Noemi Gutierrez-Maddox; Qianli Ma; Sze Ying Leong; Jun Lu. 2018. "Red cherries (Prunus avium var. Stella) processed by pulsed electric field – Physical, chemical and microbiological analyses." Food Chemistry 240, no. : 926-934.

Book chapter
Published: 01 January 2018 in Reference Module in Food Science
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ACS Style

Sze Ying Leong; David John Burritt; Indrawati Oey. Utilising Pulsed Electric Fields Processing to Modify the Characteristics of Plant-Based Foods. Reference Module in Food Science 2018, 1 .

AMA Style

Sze Ying Leong, David John Burritt, Indrawati Oey. Utilising Pulsed Electric Fields Processing to Modify the Characteristics of Plant-Based Foods. Reference Module in Food Science. 2018; ():1.

Chicago/Turabian Style

Sze Ying Leong; David John Burritt; Indrawati Oey. 2018. "Utilising Pulsed Electric Fields Processing to Modify the Characteristics of Plant-Based Foods." Reference Module in Food Science , no. : 1.

Journal article
Published: 01 September 2017 in Food Control
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ACS Style

Nooshin Nikmaram; Sze Ying Leong; Mohamed Koubaa; Zhenzhou Zhu; Francisco J. Barba; Ralf Greiner; Indrawati Oey; Shahin Roohinejad. Effect of extrusion on the anti-nutritional factors of food products: An overview. Food Control 2017, 79, 62 -73.

AMA Style

Nooshin Nikmaram, Sze Ying Leong, Mohamed Koubaa, Zhenzhou Zhu, Francisco J. Barba, Ralf Greiner, Indrawati Oey, Shahin Roohinejad. Effect of extrusion on the anti-nutritional factors of food products: An overview. Food Control. 2017; 79 ():62-73.

Chicago/Turabian Style

Nooshin Nikmaram; Sze Ying Leong; Mohamed Koubaa; Zhenzhou Zhu; Francisco J. Barba; Ralf Greiner; Indrawati Oey; Shahin Roohinejad. 2017. "Effect of extrusion on the anti-nutritional factors of food products: An overview." Food Control 79, no. : 62-73.

Book chapter
Published: 26 August 2017 in Handbook of Electroporation
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Potato tubers are often considered by food processors as being “homogenous” plant structures. However, tubers are complex organs made up of many tissue types, including a complex vascular system, each with different functions and properties that can affect the influence of pulsed electric fields (PEF) on cell and tissue structures. Many research investigations evaluating the effects of PEF on the microstructure of potato tuber have used samples that have been mechanically fragmented prior to PEF treatment and unfortunately the internal structure of vascular system inside the tuber has been ignored during sample preparation, PEF treatment, and microstructure analysis. This chapter discusses different methodologies that have been used to assess the effect of PEF treatment on potato tubers, including electrical impedance and conductivity measurements, cell viability staining, enzymatic browning, and microscopic techniques such as light microscopy, fluorescence microscopy, scanning electron microscopy, energy dispersive spectroscopy, and also magnetic resonance imaging. The limitations of each technique and how these techniques have been used in published studies are discussed. In addition, this chapter demonstrates how sample pretreatments such as peeling or cutting influence the assessment of PEF effect on the microstructure of the tuber and how several techniques should be used and combined in order to understand how the PEF effects are distributed throughout the whole potato tubers.

ACS Style

Indrawati Oey; Farnaz Faridnia; Sze Ying Leong; David J. Burritt; Tingting Liu. Determination of Pulsed Electric Fields Effects on the Structure of Potato Tubers. Handbook of Electroporation 2017, 1489 -1507.

AMA Style

Indrawati Oey, Farnaz Faridnia, Sze Ying Leong, David J. Burritt, Tingting Liu. Determination of Pulsed Electric Fields Effects on the Structure of Potato Tubers. Handbook of Electroporation. 2017; ():1489-1507.

Chicago/Turabian Style

Indrawati Oey; Farnaz Faridnia; Sze Ying Leong; David J. Burritt; Tingting Liu. 2017. "Determination of Pulsed Electric Fields Effects on the Structure of Potato Tubers." Handbook of Electroporation , no. : 1489-1507.