{
  "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.",
  "abstract_shown": true,
  "affiliations": [
    "Department of Chemistry and Biochemistry, College of Arts & Sciences, Boise State University, Boise, ID 83725, USA."
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 3,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Rohollah Sadeghi"
    },
    {
      "affs": [
        0
      ],
      "name": "Obediah C Rattray"
    },
    {
      "affs": [
        0
      ],
      "name": "Owen M McDougal",
      "orcid": "0000-0002-1502-3462"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/4pf9t4hxdzp6b.bib",
  "cited_by": 0,
  "doi": "10.3390/foods15193415",
  "fulltext_url": "https://europepmc.org/articles/PMC13664005",
  "id": "4pf9t4hxdzp6b",
  "issns": [
    "2304-8158"
  ],
  "landing_url": "https://europepmc.org/article/MED/42883522",
  "language": "eng",
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "openalex",
      "1305|Microbial Inactivation Methods"
    ]
  ],
  "openalex": "W7214241214",
  "pdf_url": "https://europepmc.org/articles/PMC13664005?pdf=render",
  "pmcid": "PMC13664005",
  "pmid": "42883522",
  "published": "2026-09-24",
  "publisher": null,
  "ris": "https://research.draconitic.com/paper/4pf9t4hxdzp6b.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:19:16Z",
      "native_id": "MED:42883522",
      "source": "europepmc",
      "url": "https://europepmc.org/article/MED/42883522"
    }
  ],
  "subjects": [
    {
      "field": "biology",
      "origin": "openalex:1305|Microbial Inactivation Methods",
      "subfield": "systems-synthetic"
    }
  ],
  "title": "Continuous-Flow Pulsed Electric Field Treatment of Potato Fiber: Effects on Microbial Load, Physicochemical Properties, and Functional Characteristics.",
  "title_text": "Continuous-Flow Pulsed Electric Field Treatment of Potato Fiber: Effects on Microbial Load, Physicochemical Properties, and Functional Characteristics.",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:19:16Z",
  "url": "https://research.draconitic.com/paper/4pf9t4hxdzp6b",
  "venue": "Foods (Basel, Switzerland)",
  "versions": []
}