Effects of electric field-assisted freeze-thaw cycle on arrowhead (Sagittaria sagittifolia L.) quality and the structural and physicochemical properties of starch

This work studied the effects of electric field (EF)-assisted treatment on the quality of arrowheads during freeze-thaw cycle (FTC), and the structural characteristics and physicochemical properties of arrowhead starch were emphatically investigated. The changes in color and hardness of the arrowheads indicated that EF-assisted treatment mitigated quality deterioration by reducing FTC-induced cold damage. For the structural and physicochemical properties of arrowhead starch, the size of starch granules, amylopectin/amylose ratio, and crystalline increased after FTC treatment, resulting in enhanced thermal stability and high resistant starch content. FTC treatment decreased molecular weight and weakened the hydrophilic interaction of arrowhead starch. EF-assisted treatment effectively minimized structural and physicochemical changes in arrowhead starch, which was in favor maintain their initial status. This study demonstrated that EF-assisted treatment has positive effects on maintaining arrowhead starch structures and arrowhead quality during FTC. Industrial relevance Electric field as a novel processing technology is promising in maintaining the quality of fresh foods during freezing and thawing. This work indicated that electric field-assisted treatment greatly reduced the mechanical damage of ice crystal on arrowhead and inhibited the structural variations of arrowhead starch, providing a good strategy for the preservation of agricultural products.