Effect of alternating current electric field on physicochemical properties, structure and function of grape seed powder

This study investigated the effects of alternating electric field on the physical, chemical, structural, and functional properties of grape seed powder. By maintaining a fixed treatment time (10 min) and frequency (400 Hz), while changing the electric field intensity (20, 40, 60, 80, 100 v/cm), the modified powder exhibited a higher oil retention rate, moisture retention rate, and solubility. The contents of soluble dietary fiber and total phenols increased, while the content of insoluble dietary fiber decreased. The DPPH and ABTS free radical scavenging experiments confirmed the significant improvement in the antioxidant capacity of grape seed powder. Potential analysis showed that alternating electric field had almost no effect on the potential of the powder, indicating that its colloid stability was not changed. Scanning electron microscopy (SEM) and fourier transform infrared spectroscopy (FTIR) analysis revealed the changes in the powder structure and the composition of functional groups. Overall, at an electric field intensity of 80 V/cm, the alternating electric field modification effect on grape seed powder was best. These findings suggest that alternating electric field can modify the properties of grape seed powder and provide new insights into the potential applications of alternating electric field in the food industry. • ACEF improved the structural characteristics of GSP. • ACEF can enhance the antioxidant capacity and nutritional value of GSP. • ACEF has great potential as a technology for modifying plant raw materials.