Modulation of processing and functional properties of pumpkin through pulsed electric field (PEF) treatment

Pulsed electric fields (PEF) is applied as a pretreatment technology to improve food processibility. The objective of this study was to clarify the effects of PEF treatment on the texture of pumpkin fruits and the gelatinisation, pasting, and gelling properties of pumpkin powder. In addition, starch digestibility was compared to estimate the functional properties. PEF treatment decreased the force required to cut a pumpkin fruit by 30-50%. Significant differences were observed in the gelatinisation temperature and melting enthalpy between the PEF-treated and non-treated samples. PEF-treated sample showed a distinctly different curve pattern measured using Rapid Visco Analyzer, meaning notably elevated trough viscosity, final viscosity, and total setback. PEF treatment increased the firming rate of pumpkin gel, suggesting that the starch retrogradation might be accelerated. These findings indicate that PEF induces significant changes in the physicochemical properties of pumpkin, leading to new potential applications in modifying the processing properties of pumpkin.