Journal articles: 'PEF-technology'

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Taha, Ahmed, Federico Casanova, Povilas Šimonis, Voitech Stankevič, Mohamed A. E. Gomaa, and Arūnas Stirkė. "Pulsed Electric Field: Fundamentals and Effects on the Structural and Techno-Functional Properties of Dairy and Plant Proteins." Foods 11, no. 11 (May 25, 2022): 1556. http://dx.doi.org/10.3390/foods11111556.

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Dairy and plant-based proteins are widely utilized in various food applications. Several techniques have been employed to improve the techno-functional properties of these proteins. Among them, pulsed electric field (PEF) technology has recently attracted considerable attention as a green technology to enhance the functional properties of food proteins. In this review, we briefly explain the fundamentals of PEF devices, their components, and pulse generation and discuss the impacts of PEF treatment on the structure of dairy and plant proteins. In addition, we cover the PEF-induced changes in the techno-functional properties of proteins (including solubility, gelling, emulsifying, and foaming properties). In this work, we also discuss the main challenges and the possible future trends of PEF applications in the food proteins industry. PEF treatments at high strengths could change the structure of proteins. The PEF treatment conditions markedly affect the treatment results with respect to proteins’ structure and techno-functional properties. Moreover, increasing the electric field strength could enhance the emulsifying properties of proteins and protein-polysaccharide complexes. However, more research and academia–industry collaboration are recommended to build highly effective PEF devices with controlled processing conditions.

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Tamborrino, Antonia, Stefania Urbani, Maurizio Servili, Roberto Romaniello, Claudio Perone, and Alessandro Leone. "Pulsed Electric Fields for the Treatment of Olive Pastes in the Oil Extraction Process." Applied Sciences 10, no. 1 (December 22, 2019): 114. http://dx.doi.org/10.3390/app10010114.

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The aim of this study was to evaluate the ability of pulsed electric field (PEF) technology to improve the extractability and enhance the oil quality in an industrial olive oil extraction process. Using a PEF device on olive pastes significantly increased the extractability from 79.5% for the control, up to 85.5%. The PEF system did not modify the primary legal quality parameters or total concentrations of phenols, aldehydes, and esters. On the contrary, the non-thermal treatment slightly enhanced the dialdehydic forms of decarboxymethyl elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA) and tyrosol (p-HPEA-EDA), and decreased the total saturated and unsaturated C5 and C6 alcohols of the PEF EVOO (Extra Virgin Olive Oil) compared to the control test. This study confirmed that PEF technology can improve olive oil extraction and quality.

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Qiu, Shuang, Alireza Abbaspourrad, and Olga I. Padilla-Zakour. "Changes in the Glutinous Rice Grain and Physicochemical Properties of Its Starch upon Moderate Treatment with Pulsed Electric Field." Foods 10, no. 2 (February 11, 2021): 395. http://dx.doi.org/10.3390/foods10020395.

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Pulsed electric field (PEF) processing is an emerging non-thermal technology that shows potential to improve food quality and to maintain stability. Glutinous rice is composed mainly of amylopectin and has low amylose content. This study investigated the effect of PEF treatment at 3 kV/cm field strength for 50 to 300 pulses on whole, water-soaked glutinous rice grains. Micro-pores were created at the surface of PEF treated rice grains, increasing grain porosity from 7.3% to 9.8%. Peak viscosity of PEF treated rice flour decreased, and breakdown, final and setback viscosities increased as the number of PEF treating pulses increased, indicating that the swelling degree of rice starch was promoted after PEF treatment. Lower values of gelatinization enthalpy and lower crystalline degree of PEF treated glutinous rice flour were also observed. Fourier transform infrared (FTIR) and nuclear magnetic resonance (NMR) studies confirmed the secondary structure changes in rice protein and partial gelatinization of rice starch after PEF treatment.

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Ravishankar, S., H. Zhang, and M. L. Kempkes. "Pulsed Electric Fields." Food Science and Technology International 14, no. 5 (October 2008): 429–32. http://dx.doi.org/10.1177/1082013208100535.

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The concept of pulsed electric fields (PEF) was first proposed in 1967 to change the behavior or microorganisms. The electric field phenomenon was identified as membrane rupture theory in the 1980s. Increasing the membrane permeability led to the application of PEF assisted extraction of cellular content and transfer of genetic material across cell membrane. The lethal effects of PEF to microorganisms were studied in 1990s when laboratory and pilot plant equipment were developed to evaluate the effect of PEF as a nonthermal food process to provide consumers with microbiologically-safe and fresh-like quality foods. Application of high voltage electric field at a certain level for a very short time by PEF not only inactivates pathogenic and spoilage microorganisms, but also results in the retention of flavor, aroma, nutrients, and color of foods. The first commercial PEF pasteurization of apple cider products took place in 2005 in the United States. This paper provides current information about PEF food processing and identifies a list of research needs to further develop PEF technology for food processing and preservation.

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Peng, Kaidi, Mohamed Koubaa, Olivier Bals, and Eugène Vorobiev. "Effect of Pulsed Electric Fields on the Growth and Acidification Kinetics of Lactobacillus delbrueckii Subsp. bulgaricus." Foods 9, no. 9 (August 20, 2020): 1146. http://dx.doi.org/10.3390/foods9091146.

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The aim of this work was to investigate the effect of pulsed electric fields (PEF) on the growth and acidification kinetics of Lactobacillus delbrueckii subsp. bulgaricus CFL1 during fermentation. The PEF treatments were applied during the fermentation process using a recirculation pump and a PEF treatment chamber coupled with a PEF generator. The medium flow rate through the chamber was first optimized to obtain the same growth and acidification kinetics than the control fermentation without medium recirculation. Different PEF intensities (60–428 V cm−1) were then applied to the culture medium to study the impact of PEF on the cells’ behavior. The growth and acidification kinetics were recorded during the fermentation and the specific growth rates µ, pH, and acidification rate (dpH/dt) were assessed. The results obtained showed a biphasic growth by applying high PEF intensities (beyond 285 V cm−1) with the presence of two maximal specific growth rates and a decrease in the acidification activities. It was demonstrated that the cells were stressed during the PEF treatment, but presented an accelerated growth after stopping it, leading thereby to similar absorbance and pH at the end of the fermentation. These results show the great potential of PEF technology to be applied to generate low acidified products by performing PEF-assisted fermentations.

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Kantala, Chatchawan, Supakiat Supasin, Panich Intra, and Phadungsak Rattanadecho. "Evaluation of Pulsed Electric Field and Conventional Thermal Processing for Microbial Inactivation in Thai Orange Juice." Foods 11, no. 8 (April 12, 2022): 1102. http://dx.doi.org/10.3390/foods11081102.

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A pulsed electric field (PEF) is a technology used for microbial inactivation in food and beverages. This study aimed to examine the effect of PEF treatment on microbial inactivation and quality parameters in Thai orange juice (TOJ). The results showed that PEF and conventional thermal pasteurization (CTP) can be performed for inactivation of Staphylococcus aureus and Escherichia coli in TOJ. A 5-log reduction was obtained after 10 pulses of PEF treatment when using and electrical field strength of 30 kV cm−1, and the microbial inactivation by the PEF treatment resulted from the electroporation more than the temperature. Moreover, PEF treatment affects the quality parameters less than CTP. Moreover, PEF treatment did not affect the TOJ quality parameters such as pH, commission international de l’eclairage (CIE), viscosity, and total soluble solid (TSS), but saved vitamin C and all sugar and all mineral (sucrose, glucose, fructose, sodium, lithium, potassium, magnesium, and calcium) values more than CTP treatment.

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Pappas, Vasileios M., Achillia Lakka, Dimitrios Palaiogiannis, Vassilis Athanasiadis, Eleni Bozinou, George Ntourtoglou, Dimitris P. Makris, Vassilis G. Dourtoglou, and Stavros I. Lalas. "Optimization of Pulsed Electric Field as Standalone “Green” Extraction Procedure for the Recovery of High Value-Added Compounds from Fresh Olive Leaves." Antioxidants 10, no. 10 (September 29, 2021): 1554. http://dx.doi.org/10.3390/antiox10101554.

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Olive leaves (OLL) are reported as a source of valuable antioxidants and as an agricultural by-product/waste. Thus, a twofold objective with multi-level cost and environmental benefits arises for a “green” standalone extraction technology. This study evaluates the OLL waste valorization through maximizing OLL extracts polyphenol concentration utilizing an emerging “green” non-thermal technology, Pulsed Electric Field (PEF). It also provides further insight into the PEF assistance span for static solid-liquid extraction of OLL by choosing and fine-tuning important PEF parameters such as the extraction chamber geometry, electric field strength, pulse duration, pulse period (and frequency), and extraction duration. The produced extracts were evaluated via comparison amongst them and against extracts obtained without the application of PEF. The Folin-Ciocalteu method, high-performance liquid chromatography, and differential scanning calorimetry were used to determine the extraction efficiency. The optimal PEF contribution on the total polyphenols extractability (38% increase with a 117% increase for specific metabolites) was presented for rectangular extraction chamber, 25% v/v ethanol:water solvent, pulse duration (tpulse) 2 μs, electric field strength (E) 0.85 kV cm−1, 100 μs period (Τ), and 15 min extraction duration (textraction), ascertaining a significant dependence of PEF assisting extraction performance to the parameters chosen.

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Capodaglio, Andrea G. "Pulse Electric Field Technology for Wastewater and Biomass Residues’ Improved Valorization." Processes 9, no. 5 (April 22, 2021): 736. http://dx.doi.org/10.3390/pr9050736.

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Development and adoption of more efficient and robust technologies for reuse of wastewater embedded resources, in particular materials and energy, is becoming an unavoidable necessity. Among many emerging technologies in the sector of wastewater treatment residuals valorization, Pulsed Electric Field (PEF) processes have shown interesting potential, although they have not yet entered the sector’s mainstream as a consolidated commercial technology, as in other industrial applications, such as the food, medical, and bio-based industries. PEF is a non-thermal technology suitable to biological applications, involving gentle cell disintegration and enhanced cell membrane permeability and as such applicable to disinfection, sterilization, and to those processes that benefit from an enhanced extraction of organic compounds from biological matter, such as anaerobic digestion, biological processes for recovery of nutrients, and biorefinery of cell-embedded compounds. PEF technology applications in wastewater/biomass residues management are reported and advantages, drawbacks, and barriers of the technology are discussed in this paper.

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Davaux, F., J. B. Leroy, L. Royant, and S. Marchand. "Augmentation des cinétiques de diffusion des composés de la pellicule des raisins rouge et blanc par des champs électriques pulsés." BIO Web of Conferences 12 (2019): 02008. http://dx.doi.org/10.1051/bioconf/20191202008.

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In recent years, Pulsed Electric Field (PEF) technology has been developing in laboratories and is starting to be established in the industry, mainly in the agri-food sector. So far all experimentations on the use of PEF in the wine industry was carried out at the laboratory scale on some kilograms of grapes, or liters of wines. Since 2015, we are studying the interest of the use of PEF on grape polyphenols extraction on a semi-industrial scale of 2 tons per hour. The first tests were carried out by comparing the PEF technology to a control, and a conventional thermovinification with liquid phase vinification and traditional vinification with different fermentation times. The first results obtained are encouraging. Vinified in the liquid phase, the grapes treated with PEF give wines with a color intensity of 20 to 30% higher than the control and a higher TPI of 7 to 17%. In the liquid phase, the treatment of the harvest by PEF does not make it possible to obtain the extraction level of the thermovinification. After a short maceration of 3 days, the polyphenols extraction level is similar to the thermovinification, and greater after 14 days, and so is the color (respectively +12 and +16%). No change in IBMP content was observed. The wines resulting from treatment of the harvest by PEF do not have the aromatic profile of thermovinification wines. The PEF has a fruity character comparable to the control and accentuates the aromatic characteristics of the grape variety. The wine are often judged less aggressive and astringent by reinforcing the perception of sweetness and full bodied. A few tests in white grape harvest by PEF, shows a significant gain of the thiols and terpenols.

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Delso, Carlota, Alejandro Berzosa, Jorge Sanz, Ignacio Álvarez, and Javier Raso. "Two-Step PEF Processing for Enhancing the Polyphenol Concentration and Decontaminating a Red Grape Juice." Foods 11, no. 4 (February 21, 2022): 621. http://dx.doi.org/10.3390/foods11040621.

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This study’s aim is to evaluate Pulsed Electric Fields (PEF) technology as an alternative method for the processing of red grape juice. For this purpose, two PEF treatments were applied: first to grapes for polyphenol enrichment of the juice, and subsequently for microbial decontamination of the obtained juice. Juice obtained from PEF-treated grapes (5 kV/cm, 63.4 kJ/kg) had the polyphenol content 1.5-fold higher and colour intensity two times higher of control juices by spectrophotometric measurement (p ≤ 0.05). A subsequent decontamination treatment by PEF (17.5 kV/cm and 173.6 kJ/kg) achieved inactivation of the present microbiota (yeasts, moulds, and vegetative mesophilic bacteria) below detection level (<30 CFU/mL). Furthermore, PEF-treated juices were microbiologically stable up to 45 days, even at abusive refrigeration storage temperatures (10 °C). PEF juice quality and sensory characteristics were similar to a fresh juice; they were neither affected by the PEF decontamination treatment, nor by storage time and temperature. Results obtained in this study demonstrate the considerable potential of PEF for the production of a polyphenol-enriched and microbially stabilized red grape juice as a unique and sustainable alternative for the juice industry, while avoiding enzymatic and heat treatments.

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Emanuel, Efrat, Irina Dubrovin, Roman Pogreb, Gad A. Pinhasi, and Rivka Cahan. "Resuscitation of Pulsed Electric Field-Treated Staphylococcus aureus and Pseudomonas putida in a Rich Nutrient Medium." Foods 10, no. 3 (March 19, 2021): 660. http://dx.doi.org/10.3390/foods10030660.

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Pulsed electric fields (PEFs) technology was reported to be useful as a disinfection method in the liquid food industry. This technology may lead to membrane permeabilization and bacterial death. However, resuscitation of viable but non-culturable cells and sublethally injured microorganisms in food was reported to be associated with foodborne outbreaks. The main aim of this study was to investigate the possible recovery of injured PEF-treated bacteria. The PEF treatment of Staphylococcus aureus and Pseudomonas putida led to a reduction of 3.2 log10 and 4.8 log10, respectively. After 5 h, no colony forming units (CFUs) were observed when the bacteria were suspended in phosphate buffer saline (PBS); and for 24 h, no recovery was observed. The PEF-treated S. aureus in brain-heart infusion (BHI) medium were maintained at 1.84 × 104 CFU mL−1 for about 1.5 h. While P. putida decreased to zero CFU mL−1 by the 4th hour. However, after that, both bacteria recovered and began to multiply. Flow cytometry analysis showed that PEF treatment led to significant membrane permeabilization. Mass spectrometry analysis of PEF-treated P. putida which were suspended in BHI revealed over-expression of 22 proteins, where 55% were related to stress conditions. Understanding the recovery conditions of PEF-treated bacteria is particularly important in food industry pasteurization. To our knowledge, this is the first comprehensive study describing the recovery of injured PEF-treated S. aureus and P. putida bacteria.

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Somolinos, M., D. Garcï¿½a, S. Condï¿½n, P. Maï¿½as, and R. Pagï¿½n. "Relationship between Sublethal Injury and Inactivation of Yeast Cells by the Combination of Sorbic Acid and Pulsed Electric Fields." Applied and Environmental Microbiology 73, no. 12 (April 27, 2007): 3814–21. http://dx.doi.org/10.1128/aem.00517-07.

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ABSTRACTThe objective of this study was to investigate the occurrence of sublethal injury after the pulsed-electric-field (PEF) treatment of two yeasts,Dekkera bruxellensisandSaccharomyces cerevisiae, as well as the relation of sublethal injury to the inactivating effect of the combination of PEF and sorbic acid. PEF caused sublethal injury in both yeasts: more than 90% of survivingD. bruxellensiscells and 99% of survivingS. cerevisiaecells were sublethally injured after 50 pulses at 12 kV/cm in buffer at pHs of both 7.0 and 4.0. The proportion of sublethally injured cells reached a maximum after 50 pulses at 12.0 kV/cm (S. cerevisiae) or 16.5 kV/cm (D. bruxellensis), and it kept constant or progressively decreased at greater electric field strengths and with longer PEF treatments. Sublethally PEF-injured cells showed sensitivity to the presence of sorbic acid at a concentration of 2,000 ppm. A synergistic inactivating effect of the combination of PEF and sorbic acid was observed. Survivors of the PEF treatment were progressively inactivated in the presence of 2,000 ppm of sorbic acid at pH 3.8, with the combined treatments achieving more than log105 cycles of dead cells under the conditions investigated. This study has demonstrated the occurrence of sublethal injury after exposure to PEF, so yeast inactivation by PEF is not an all-or-nothing event. The combination of PEF and sorbic acid has proven to be an effective method to achieve a higher level of yeast inactivation. This work contributes to the knowledge of the mechanism of microbial inactivation by PEF, and it may be useful for improving food preservation by PEF technology.

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Li, Li, Ruijin Yang, and Wei Zhao. "The Effect of Pulsed Electric Fields (PEF) Combined with Temperature and Natural Preservatives on the Quality and Microbiological Shelf-Life of Cantaloupe Juice." Foods 10, no. 11 (October 28, 2021): 2606. http://dx.doi.org/10.3390/foods10112606.

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Pulsed electric field (PEF) is an innovative, non-thermal technology for food preservation with many superiorities. However, the sub-lethally injured microorganisms caused by PEF and their recovery provide serious food safety problems. Our study examined the effects of pH, temperature and natural preservatives (tea polyphenols and natamycin) on the recovery of PEF-induced, sub-lethally injured Saccharomyces cerevisiae cells, and further explored the bactericidal effects of the combined treatments of PEF with the pivotal factors in cantaloupe juice. We first found that low pH (pH 4.0), low temperature (4 °C), tea polyphenols and natamycin inhibited the recovery of injured S. cerevisiae cells. Then, the synergistic effects of PEF, combined with cold-temperature storage (4 °C), a mild treatment temperature (50 and 55 °C), tea polyphenols or natamycin, on the inactivation of S. cerevisiae in cantaloupe juice were evaluated. Our results showed that the combination of PEF and heat treatment, tea polyphenols or natamycin enhanced the inactivation of S. cerevisiae and reduced the level of sub-lethally injured cells. Moreover, PEF combined with 55 °C heat treatment or tea polyphenols was applied for cantaloupe juice. In the practical application, the two combined PEF methods displayed a comparable inactivation heat pasteurization ability, prolonged the shelf life of juice compared with PEF treatment alone, and better preserved the physicochemical properties and vitamin C levels of cantaloupe juice. These results provide valuable information to inhibit the recovery of PEF-injured microbial cells and shed light on the combination of PEF with other factors to inactivate microorganisms for better food preservation.

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Morales-de la Peña, Mariana, Jorge Welti-Chanes, and Olga Martín-Belloso. "Impact of Pulsed Electric Field Pre-Treatment on the Isoflavone Profile of Soymilk." Beverages 8, no. 2 (March 22, 2022): 19. http://dx.doi.org/10.3390/beverages8020019.

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In this study, pulsed electric fields (PEFs) were evaluated as extraction-aiding technology during soymilk manufacturing to improve its isoflavone profile. Low-intensity PEFs were applied at different processing conditions in two stages of the soymilk extraction process, hydrated soybeans (HSB) and soybean slurry (SBS), with the soymilk extracted from the conventional process as control (CSM). Overall, resultant soymilk samples from PEF-HSB and PEF-SBS presented lower concentrations of glucosides isoflavones and greater aglycone content than those in CSM. In contrast to genistin (Gin) and daidzin (Din), which decreased around 18.5–52.6% and 10.9–54.6%, respectively, an increase in genistein (Ge, 12.3–64.4%) and daidzein (Da, 9–55.8%) was observed. The total isoflavone content (TIC) of most soymilk samples prepared from PEF-HSB was lower than that of the CSM. Conversely, when PEF-SBS was used, the TIC of resultant soymilk was not significantly affected or slightly decreased. However, PEF treated HSB at 10 kVcm−1/100 pulses and SBS at 6 kVcm−1/10 pulses led to a significant augment in TIC, of up to 109 ± 2.39 and 110 ± 1.26 μg/g, respectively, in the extracted soymilk samples. These results indicated that low-intensity PEF is a potential technology that could be implemented during soymilk manufacturing processing to modify the isoflavone profile and content of soymilk, mainly increasing its aglycone concentration.

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Rybak, Katarzyna, Oleksii Parniakov, Katarzyna Samborska, Artur Wiktor, Dorota Witrowa-Rajchert, and Małgorzata Nowacka. "Energy and Quality Aspects of Freeze-Drying Preceded by Traditional and Novel Pre-Treatment Methods as Exemplified by Red Bell Pepper." Sustainability 13, no. 4 (February 13, 2021): 2035. http://dx.doi.org/10.3390/su13042035.

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Freeze-drying is one of the most expensive and most energy intensive processes applied in food technology. Therefore, there have been significant efforts to reduce the freeze-drying time and decrease its energy consumption. The aim of this work was to analyze the effect of pulsed electric field (PEF), ultrasound (US), and hybrid treatment (PEF-US) and compare them with the effect of blanching (BL) on the freeze-drying kinetics, energy consumption, greenhouse gasses emission, and physical quality of the product. The freeze-drying process was applied to red bell peppers after pretreatment operations. Results showed that application of BL, PEF, US, or PEF-US reduces freeze-drying time and decreases energy consumption. Among the tested methods, the combination of PEF performed at 1 kJ/kg and US was the most effective in reduction of greenhouse gas emission. BL samples exhibited the highest porosity, but from a statistical point of view, most of the PEF-US treated materials did not differ from it. The smallest color changes were noted for US pre-treated bell peppers (ΔE = 9.4), whereas BL, PEF, and PEF-US material was characterized by ΔE of 15.2–28.5. Performed research indicates the application of pre-treatment may improve the sustainability of freeze-drying process and quality of freeze-dried bell pepper.

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Attri, Pankaj, Takamasa Okumura, Kazunori Koga, Masaharu Shiratani, Douyan Wang, Katsuyuki Takahashi, and Koichi Takaki. "Outcomes of Pulsed Electric Fields and Nonthermal Plasma Treatments on Seed Germination and Protein Functions." Agronomy 12, no. 2 (February 15, 2022): 482. http://dx.doi.org/10.3390/agronomy12020482.

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To meet the needs of the hungry population, it is critical to boost agricultural product production while minimizing contaminated waste. The use of two nonthermal technologies, pulsed electric field (PEF) and nonthermal plasma (NTP), is increasing every day. As both PEF and NTP are relatively newer areas, there is limited knowledge about these two technologies and their modes of action. Studies showed that PEF treatment on the plant seeds helps germination and seedling growth. The positive impact of PEF intensity is highly dependent on the seed coat type and plant species. Another nonthermal technology, NTP, affects seed germination, seedling growth, yield, and resilience to abiotic stress when generated at varying pressures with and without different feed gases. Early germination, germination rate, and germination percentage were all improved when the seedlings were treated with NTP. Similarly to the PEF treatment, NTP had a negative or no effect on germination. This review examined the effects of PEF and NTP on seed germination and analyzed the situation and mechanism behind the positive or negative effect. Deactivation of proteins and enzymes to extend the shelf life of beverages is another prominent application of PEF and NTP. The interaction of PEF and NTP with proteins aids in understanding the microscopic mechanism of these technologies. Therefore, we covered in this review the potential structural and functional changes in proteins/enzymes as a result of PEF and NTP, as well as a comparison of the benefits and drawbacks of these two technologies.

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Martí-Quijal, Francisco J., Francesc Ramon-Mascarell, Noelia Pallarés, Emilia Ferrer, Houda Berrada, Yuthana Phimolsiripol, and Francisco J. Barba. "Extraction of Antioxidant Compounds and Pigments from Spirulina (Arthrospira platensis) Assisted by Pulsed Electric Fields and the Binary Mixture of Organic Solvents and Water." Applied Sciences 11, no. 16 (August 19, 2021): 7629. http://dx.doi.org/10.3390/app11167629.

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The application of pulsed electric fields (PEF) is an innovative extraction technology promoting cell membrane electroporation, thus allowing for an efficient recovery, from an energy point of view, of antioxidant compounds (chlorophylls, carotenoids, total phenolic compounds, etc.) from microalgae. Due to its selectivity and high extraction yield, the effects of PEF pre-treatment (3 kV/cm, 100 kJ/kg) combined with supplementary extraction at different times (5–180 min) and with different solvents (ethanol (EtOH)/H2O, 50:50, v/v; dimethyl sulfoxide (DMSO)/H2O, 50:50, v/v) were evaluated in order to obtain the optimal conditions for the extraction of different antioxidant compounds and pigments. In addition, the results obtained were compared with those of a conventional treatment (without PEF pre-treatment but with constant shaking). After carrying out the different experiments, the best extraction conditions to recover the different compounds were obtained after applying PEF pre-treatment combined with the binary mixture EtOH/H2O, 50:50, v/v, for 60–120 min. PEF extraction was more efficient throughout the study, especially at short extraction times (5–15 min). In this sense, recovery of 55–60%, 85–90%, and 60–70% was obtained for chlorophylls, carotenoids, and total phenolic compounds, respectively, compared to the maximum total extracted amount. These results show that PEF improves the extraction yield of antioxidant bioactive compounds from microalgae and is a promising technology due to its profitability and environmental sustainability.

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REINA, LAURA D., Z. TONY JIN, Q. HOWARD ZHANG, and AHMED E. YOUSEF. "Inactivation of Listeria monocytogenes in Milk by Pulsed Electric Field." Journal of Food Protection 61, no. 9 (September 1, 1998): 1203–6. http://dx.doi.org/10.4315/0362-028x-61.9.1203.

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Pasteurized whole, 2%, and skim milk were inoculated with Listeria monocytogenes Scott A and treated with high-voltage pulsed electric field (PEF). The effects of milk composition (fat content) and PEF parameters (electric field strength, treatment time, and treatment temperature) on the inactivation of the bacterium were studied. No significant differences were observed in the inactivation of L. monocytogenes Scott A in three types of milk by PEF treatment. With treatment at 25°C, 1- to 3-log reductions of L. monocytogenes were observed. PEF lethal effect was a function of field strength and treatment time. Higher field strength or longer treatment time resulted in a greater reduction of viable cells. A 4-log reduction of the bacterium was obtained by increasing the treatment temperature to 50°C. Results indicate that the use of a high-voltage PEF is a promising technology for inactivation of foodborne pathogens.

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TEUSDEA, Alin C., Livia BANDICI, Rafał KORDIAKA, Gheorghe E. BANDICI, and Simona I. VICAS. "The Effect of Different Pulsed Electric Field Treatments on Producing High Quality Red Wines." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 45, no. 2 (September 15, 2017): 540–47. http://dx.doi.org/10.15835/nbha45210890.

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The aim of this study was to apply different Pulsed Electric Field (PEF) treatments in the pre-maceration stage of the mash which derives from ‘Pinot Noir’ and ‘Merlot’ grapes that were harvested in the Crişana-Santimreu vineyard, Romania, in 2016, in order to increase the content of total phenols, flavonoids, monomeric anthocyanin pigment and colour intensity of ‘Pinot Noir’ and ‘Merlot’ wines. The electrical and mechanical parameters that represent the variables in this experiment were: the distance between the drums, different voltages (7-8 kV), and different frequencies (178-344 Hz). The wines obtained were also analyzed in terms of the antioxidant capacity using two different methods. All PEF treatments applied in the pre-maceration stage resulted in an increase in bioactive compounds content and colour intensification. Of the five PEF treatments tested, the PEF treatment using the distance between the drums of 2.5 mm, U = 8 kV, the frequency f = 344 Hz, pulse durations of 300 s resulted in a wine with a content of total phenols 2 times and 1.5 times higher than the control sample in the case of ‘Pinot Noir’ and ‘Merlot’, respectively. Also, this type of PEF treatment also resulted in an extraction of the total flavonoids as efficiently as 1.8 times and 1.4 times, respectively, in the case of ‘Pinot Noir’ and ‘Merlot’, respectively. PEF treatment is a technology suitable for extracting phenols from grapes and so this technology can be used in the food industry to obtain wines rich in bioactive compounds with antioxidant capacity.

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Rajchasom, Sureewan, Pornsawan Sombatnan, Chatchawan Kantala, and Janyawat Tancharoenrat Vuttijamnong. "Effect of pulse electric field assisted extraction on anthocyanin content and antioxidant activity of purple rice." SNRU Journal of Science and Technology 14, no. 2 (May 1, 2022): 245162. http://dx.doi.org/10.55674/snrujst.v14i2.245162.

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Purple rice (Oryza sativa L.) is popular for planting and consuming in North and Northeast Thailand. The important pigment on the purple rice grain is anthocyanin which has high antioxidant activity. This research studied the effect of applying a pulse electric field (PEF) technique on the extraction of the total anthocyanin content, and the antioxidant activity of purple rice. The extraction treatment was divided into two levels of PEF [low and high PEF]. The low PEF treatment condition used low pulse numbers (0, 100, 300, and 500) at three levels of electric field intensity (2, 3, and 4 kilovolts / centimetres (kV cm–1) in 1 Hz). The high treatment condition used an electric field intensity of 6 kV cm–1 in 1 Hz with the pulse numbers of 1,000, 3,000, 4,000, and 5,000. The results indicated that a sample extracted with low PEF showed low anthocyanin content but high % of DPPH inhibition. In contrast, a high level of anthocyanin content and low % of DPPH inhibition were found in the high PEF extraction treatment. The result demonstrated that PEF technology did not cause a chemical change to anthocyanin but affected antioxidant activity. This effect was due to high energy and temperature generated in the high PEF treatment. The PEF technique has a benefit in decreasing the time required for the extraction process and does not negatively affect the anthocyanin extracted. The appropriate PEF extraction condition for purple rice was obtained at 6 kV cm–1 with 3,000 pulses, which provided an acceptable total anthocyanin content (2.50 ± 0.09 mg l–1) and was consistent with a percent inhibition of DPPH (60.97 ± 0.64). The results of this study have implications for the ongoing development and use of food-based products.

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Abduh, Setya Budi Muhammad, Sze Ying Leong, Chun Zhao, Samantha Baldwin, David J. Burritt, Dominic Agyei, and Indrawati Oey. "Kinetics of Colour Development during Frying of Potato Pre-Treated with Pulsed Electric Fields and Blanching: Effect of Cultivar." Foods 10, no. 10 (September 28, 2021): 2307. http://dx.doi.org/10.3390/foods10102307.

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The current research aimed to investigate the effect of pulsed electric fields (1 kV/cm; 50 and 150 kJ/kg) followed by blanching (3 min., 100 °C) on the colour development of potato slices during frying on a kinetic basis. Four potato cultivars ‘Crop77’, ‘Moonlight’, ‘Nadine’, and ‘Russet Burbank’ with different content of glucose and amino acids were used. Lightness (L* values from colorimeter measurement) was used as a parameter to assess the colour development during frying. The implementation of PEF and blanching as sequential pre-treatment prior to frying for all potato cultivars was found effective in improving their lightness in the fried products. PEF pre-treatment did not change the kinetics of L* reduction during frying (between 150 and 190 °C) which followed first-order reaction kinetics. The estimated reaction rate constant (k) and activation energy (Ea based on Arrhenius equation) for non-PEF and PEF-treated samples were cultivar dependent. The estimated Ea values during the frying of PEF-treated ‘Russet Burbank’ and ‘Crop77’ were significantly (p < 0.05) lower (up to 30%) than their non-PEF counterparts, indicating that the change in k value of L* became less temperature dependence during frying. This kinetic study is valuable to aid the optimisation of frying condition in deep-fried potato industries when PEF technology is implemented.

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Evelyn, Chairul, Komalasari, E. Pebrianti, and W. Vazirani. "Use of Pulsed Electric Field for the Inactivation of Eupenicillium Javanicum Ascospores in Pineapple Juice." Journal of Physics: Conference Series 2049, no. 1 (October 1, 2021): 012020. http://dx.doi.org/10.1088/1742-6596/2049/1/012020.

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Abstract Heat resistant molds are principle spoilage agents in foods and beverages with low acidity. The main objective of this work was to investigate the effect of 65 kV/cm PEF on the log reductions of Eupenicillium javanicum ascospores in 10–30°Brix pineapple juice as well as the modelling. Then, the first-order and Weibull parameters of the 65 kV/cm PEF inactivation of E. javanicum ascospores was estimated and compared. Further, the effect of PEF in combination with ultraviolet (UV) light treatment on the log reductions of E. javanicum ascospores was studied. Decreasing the soluble solid content of the juice from 30 to 10°Brix for 11.3 pulses increased the spore inactivation in pineapple juice by 2.7 log. A pulse number of 16 would be required by the 65 kV/cm PEF to achieve a 5-log reduction in juice. The Weibull model described spore inactivation by pulsed electric field. The estimated b-values for the 65 kV/cm PEF were 0.673 at 10°Brix, 0.041 at 20°Brix and 0.010 at 30°Brix, with n-values between 0.73 and 2.08. Although the combination of the PEF and UV light resulted in a slightly greater microbial inactivation, however two hurdles were not suggested. The results of this study confirmed the advantage of PEF technology for the inactivation of E. javanicum ascospores in pineapple juice.

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Qiu, Shuang, Alireza Abbaspourrad, and Olga I. Padilla-Zakour. "Prevention of the Retrogradation of Glutinous Rice Gel and Sweetened Glutinous Rice Cake Utilizing Pulsed Electric Field during Refrigerated Storage." Foods 11, no. 9 (April 29, 2022): 1306. http://dx.doi.org/10.3390/foods11091306.

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Pulsed electric field (PEF) processing is an emerging non-thermal technology that shows the potential to improve food quality and maintain stability. However, the attributes and retrogradation properties of food products made of PEF-treated rice grains are still unknown. In the current study, glutinous rice gels (GR-G) and sweetened glutinous rice cakes (GR-C) made of PEF-treated rice grains were prepared and investigated during 14 days of storage at 4 °C. The hardness values of both the GR-G and GR-C-control samples, respectively, increased from 690 g to 1423 g and from 720 g to 1096 g; the adhesiveness values of the GR-G-control and GR-C-control samples decreased to the range of −7.2 g s to −10.0 g s during storage. PEF-treated samples (3 kV/cm, 400 pulses) resulted in preventing effects against retrogradation, resembling the original textural values of the freshly prepared control samples. The high intensity of imposed PEF treatment (300–400 pulses) significantly reduced the gelatinization enthalpy values of both GR samples to 0.3–0.7 J/g. The diffraction patterns of PEF-treated GR samples were analogous to the amorphous peak of fresh-made rice gel. FTIR results indicated that PEF-treated rice grains presented fewer crystalline regions and a lesser extent of the organized double helices after refrigerated storage.

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EVRENDILEK, GULSUN AKDEMIR, Q. HOWARD ZHANG, and EDWARD R. RICHTER. "Inactivation of Escherichia coli O157:H7 and Escherichia coli 8739 in Apple Juice by Pulsed Electric Fields." Journal of Food Protection 62, no. 7 (July 1, 1999): 793–96. http://dx.doi.org/10.4315/0362-028x-62.7.793.

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The effect of high voltage pulsed electric field (PEF) treatment on Escherichia coli O157:H7 and generic E. coli 8739 in apple juice was investigated. Fresh apple juice samples inoculated with E. coli O157:H7 and E. coli 8739 were treated by PEF with selected parameters including electric field strength, treatment time, and treatment temperature. Samples were exposed to bipolar pulses with electric field strengths of 30, 26, 22, and 18 kV/cm and total treatment times of 172, 144, 115, and 86 μs. A 5-log reduction in both cultures was determined by a standard nonselective medium spread plate laboratory procedure. Treatment temperature was kept below 35°C. Results showed no difference in the sensitivities of E. coli O157:H7 and E. coli 8739 against PEF treatment. PEF is a promising technology for the inactivation of E. coli O157:H7 and E. coli 8739 in apple juice.

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Golberg, Alexander, G. Felix Broelsch, Daniela Vecchio, Saiqa Khan, Michael R. Hamblin, William G. Austen, Robert L. Sheridan, and Martin L. Yarmush. "Eradication of multidrug-resistantA. baumanniiin burn wounds by antiseptic pulsed electric field." TECHNOLOGY 02, no. 02 (June 2014): 153–60. http://dx.doi.org/10.1142/s2339547814500101.

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Emerging bacterial resistance to multiple drugs is an increasing problem in burn wound management. New non-pharmacologic interventions are needed for burn wound disinfection. Here we report on a novel physical method for disinfection: antiseptic pulsed electric field (PEF) applied externally to the infected burns. In a mice model, we show that PEF can reduce the load of multidrug resistant Acinetobacter baumannii present in a full thickness burn wound by more than four orders of magnitude, as detected by bioluminescence imaging. Furthermore, using a finite element numerical model, we demonstrate that PEF provides non-thermal, homogeneous, full thickness treatment for the burn wound, thus, overcoming the limitation of treatment depth for many topical antimicrobials. These modeling tools and our in vivo results will be extremely useful for further translation of the PEF technology to the clinical setting, as they provide the essential elements for planning of electrode design and treatment protocol.

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Baldi, Giulia, Fabio D’Elia, Francesca Soglia, Silvia Tappi, Massimiliano Petracci, and Pietro Rocculi. "Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken Meat." Foods 10, no. 2 (January 25, 2021): 241. http://dx.doi.org/10.3390/foods10020241.

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Pulsed electric field (PEF) is a non-thermal technology which is increasingly drawing the interest of the meat industry. This study aimed at evaluating the effect of PEF on the main technological properties of chicken meat, by investigating the role of the most relevant process parameters such as the number of pulses (150 vs. 300 and 450 vs. 600) and the electric field strength (0.60 vs. 1.20 kV/cm). Results indicated that PEF does not exert any effect on meat pH and just slightly affects lightness and yellowness. Low-intensity PEF treatments improved the water holding capacity of chicken meat by significantly (p < 0.001) reducing drip loss up to 28.5% during 4 days of refrigerated storage, without damaging proteins’ integrity and functionality. Moreover, from the analysis of the process parameters, it has been possible to highlight that increasing the number of pulses is more effective in reducing meat drip loss rather than doubling the electric field strengths. From an industrial point of view, the results of this explorative study suggested the potential of PEF to reduce the undesired liquid inside the package, thus improving consumer acceptance.

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Kokkali, Marialena, Francisco J. Martí-Quijal, Mercedes Taroncher, María-José Ruiz, Katerina Kousoulaki, and Francisco J. Barba. "Improved Extraction Efficiency of Antioxidant Bioactive Compounds from Tetraselmis chuii and Phaedoactylum tricornutum Using Pulsed Electric Fields." Molecules 25, no. 17 (August 27, 2020): 3921. http://dx.doi.org/10.3390/molecules25173921.

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Pulsed electric fields (PEF) is a promising technology that allows the selective extraction of high-added value compounds by electroporation. Thus, PEF provides numerous opportunities for the energy efficient isolation of valuable microalgal bioactive substances (i.e., pigments and polyphenols). The efficiency of PEF-assisted extraction combined with aqueous or dimethyl sulfoxide (DMSO) solvents in recovering pigments and polyphenols from microalgae Tetraselmis chuii (T. chuii) and Phaeodactylum tricornutum (P. tricornutum) was evaluated. Two PEF treatments were applied: (1 kV/cm/400 pulses, 3 kV/cm/45 pulses), with a specific energy input of 100 kJ/kg. The total antioxidant capacity (TAC) was positively influenced by the use of DMSO. The highest TAC in the T. chuii culture was achieved at a lower extraction time and electric field than for P. tricornutum. The use of DMSO only improved the polyphenols′ extraction for P. tricornutum, whereas the PEF and extraction time were more important for T. chuii. Carotenoids and chlorophyll a were more efficiently extracted using DMSO, while chlorophyll b levels were higher following aqueous extraction for both microalgae. In P. tricornutum, the TAC and pigment extraction efficiency were in general higher at lower extraction times. It can be concluded that PEF may be a promising alternative for the enhancement of the selective extraction of antioxidant bioactive compounds from microalgae.

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Minh, Nguyen Phuoc. "Total phenolic, isothiocyanate and radicle elongation determination of mung bean sprout during germination affected by different variables of pulsed electric field treatment." Plant Science Today 9, no. 2 (April 30, 2022): 504–8. http://dx.doi.org/10.14719/pst.1739.

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Mung bean germination started with moisture uptake, biochemical modification, interconversion and biosynthesis of metabolites. Mung bean sprout was commonly used a fresh salad vegetable with available amino acids, dietary fiber, minerals, vitamins and phytonutrients. Pulsed electric field (PEF) was a prominent technology as a green approach for improvement of seed germination. This research evaluated some technical parameters of PEF such as pulse electric field strength (300-1500 kV/cm), pulse number (50-250) and pulse width (1.0-3.0 µs) at a stable frequency 1 Hz in ambient temperature on the total phenolic, isothiocyanate and radicle elongation of mung bean sprout. Results showed that pulse electric field strength and pulse number significantly increased isothiocyanate and total phenolic content while retardation of root length extension. Meanwhile pulse width showed a negative impact on total phenolic, isothiocyanate while extending root length extension. PEF should be conducted at pulse electric field strength (1200 kV/cm), pulse number (150), pulse width (1.5 µs) to retain the highest isothiocyanate (33.96±0.35 nmol/sprout) and total phenolic (221.30±1.46 mg GAE/100 g) while keeping a fair radicle elongation (8.39±0.17 mm). PEF treatment would be a promising non-lethal technology feasible for mung bean seed sprouting improvement.

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Mikhaylin, Sergey, Victor Nikonenko, Gérald Pourcelly, and Laurent Bazinet. "Hybrid bipolar membrane electrodialysis/ultrafiltration technology assisted by a pulsed electric field for casein production." Green Chemistry 18, no. 1 (2016): 307–14. http://dx.doi.org/10.1039/c5gc00970g.

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Xu, Zihan, Sze Ying Leong, Mohammed Farid, Patrick Silcock, Phil Bremer, and Indrawati Oey. "Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models." Foods 9, no. 7 (July 17, 2020): 949. http://dx.doi.org/10.3390/foods9070949.

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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.

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Comuzzo, Piergiorgio, Sabrina Voce, Cristian Grazioli, Franco Tubaro, Marco Marconi, Gianmaria Zanella, and Marco Querzè. "Pulsed Electric Field Processing of Red Grapes (cv. Rondinella): Modifications of Phenolic Fraction and Effects on Wine Evolution." Foods 9, no. 4 (April 2, 2020): 414. http://dx.doi.org/10.3390/foods9040414.

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Pulsed electric field (PEF) is a non-thermal technology able to promote color and polyphenols extraction from grape skins. Most of the publications about PEF in winemaking report data concerning international varieties, poorly considering minor cultivars and the medium/long-term effects of the treatment on wine composition during storage. PEF was applied at different specific energies (2, 10, and 20 kJ kg−1) on grapes of the low-color red cv. Rondinella, after crushing-destemming. Pressing yield, the evolution of color, and total phenolic index (TPI) were measured during skin maceration. Moreover, the wines were characterized for basic compositional parameters, color, anthocyanin profile, phenolic composition (glories indices), metal content (Fe, Cr, and Ni), and sensory characters, two and twelve months after the processing, in comparison with untreated samples and pectolytic enzymes (PE). PEF did not affect fermentation evolution, nor did it modify wine basic composition or metal content. Treatments at 10 and 20 kJ kg−1 led to higher color and TPI in wines, in comparison to PE, because of increased content of anthocyanins and tannins. The sensory evaluation confirmed these findings. Modifications remained stable in wines after twelve months. Glories indices and vitisin A content highlighted greater potential stability of wine color in PEF-treated wines.

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Fang, T., and J. Q. Chen. "APPLICATION OF PEF AND FREEZE CONCENTRATION PROCESSING TECHNOLOGY ON LITCHI JUICE." Acta Horticulturae, no. 863 (May 2010): 599–606. http://dx.doi.org/10.17660/actahortic.2010.863.84.

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Davaux, F., J. B. Leroy, and L. Royant. "Stabilisation microbiologique des vins par utilisation de champs électriques pulsés." BIO Web of Conferences 15 (2019): 02001. http://dx.doi.org/10.1051/bioconf/20191502001.

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For more than ten years, pulsed electric field (PEF) technology has been the subject of a growing number of publications and patents. The technology previously reserved for laboratories is becoming more and more popular and is now a success in the food industry. Since 2015, with the help of the Occitania region, we have been studying the use of the PEF on the microbiological stability of wines on a semi-industrial scale from 5 to 12 hl/hour. This low thermal and energy consuming physical technology requires no inputs to ensure the destruction of microorganisms and microbial stabilization of wines. These tests are performed with a 7 kV/cm electric field generated between the 2 electrodes of the treatment chambers. The objective is to ensure the microbial stabilisation of wines not exceeding 50 ∘C and to cool the wine immediately after treatment without maintaining it at high temperature. The study of the effectiveness of PEF on yeast destruction is carried out during the mutage of sweet wines. The first results obtained show a very good efficiency of the yeast treatment with an instant cessation of alcoholic fermentation and a decrease in the yeast population ranging from − 3 to − 5 Log. No SO2 addition is then required. On wines contaminated by Brettanomyces, the tests show an almost total elimination (< 1/100 ml) of these yeasts by the PEF treatment. These tests also showed that a higher energy level is required to eliminate all lactic acid bacteria from wine. No effects on the physico-chemical characteristics of the wines were found. The impact on the organoleptic characteristics of wines is ongoing. An optimization of the electrical parameters is still necessary.

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Shorstkii, I. A., and D. A. Khudyakov. "Pulsed electric field pre-treatment efficiency analysis in processes of biomaterials drying." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 4 (March 21, 2019): 49–54. http://dx.doi.org/10.20914/2310-1202-2018-4-49-54.

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The transition to an efficient economy and efficient production requires building the foundations for the development of energy efficient technologies and the drying of biomaterials to convert them into useful products. The purpose of this work is to analyze the effectiveness of pretreatment with a pulsed electric field (PEF) in the process of convective drying of biomaterials. The PEF was processed with electric field strength of 2, 4 and 6 kV/cm, the number of pulses 500, with a pulse duration of 50 ?s. Based on the electrical conductivity data of the biomaterial, the index of the disintegration 56% was determined before and after the PEF treatment, which confirms the existence of an electroporation mechanism of the material structure. The drying process is presented with a description of various mathematical models. PEF pre-treatment with the parameters of electric field strength 4 and 6 kV / cm and the number of impulses 500 allowed to reduce the drying time by 13.8% for the value E = 0.02. Total time spent on the drying process reduced by 20-25 minutes. It should be noted that the total energy spent on PEF pre-treatment (<150 W / kg) compared with the energy spent on the drying process is incommensurably small. Statistical analysis of the considered mathematical models showed good convergence of most models with experimental data. The considered technology of pretreatment of PEF can ensure the effective processing of biomaterials in the required amount to obtain high-quality and safe products. Obtained data of the kinetics process can be used to the mathematical model of the drying process design with the use of preliminary treatment processing.

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JEYAMKONDAN, S., D. S. JAYAS, and R. A. HOLLEY. "Pulsed Electric Field Processing of Foods: A Review." Journal of Food Protection 62, no. 9 (September 1, 1999): 1088–96. http://dx.doi.org/10.4315/0362-028x-62.9.1088.

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Use of pulsed electric fields (PEFs) for inactivation of microorganisms is one of the more promising nonthermal processing methods. Inactivation of microorganisms exposed to high-voltage PEFs is related to the electromechanical instability of the cell membrane. Electric field strength and treatment time are the two most important factors involved in PEF processing. Encouraging results are reported at the laboratory level, but scaling up to the industrial level escalates the cost of the command charging power supply and of the high-speed electrical switch. In this paper, we critically review the results of earlier experimental studies on PEFs and we suggest the future work that is required in this field. Inactivation tests in viscous foods and in liquid food containing particulates must be conducted. A successful continuous PEF processing system for industrial applications has yet to be designed. The high initial cost of setting up the PEF processing system is the major obstacle confronting those who would encourage the system's industrial application. Innovative developments in high-voltage pulse technology will reduce the cost of pulse generation and will make PEF processing competitive with thermal-processing methods.

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Stübler, Anna-Sophie, Lena Böhmker, Andreas Juadjur, Volker Heinz, Cornelia Rauh, Avi Shpigelman, and Kemal Aganovic. "Matrix- and Technology-Dependent Stability and Bioaccessibility of Strawberry Anthocyanins during Storage." Antioxidants 10, no. 1 (December 30, 2020): 30. http://dx.doi.org/10.3390/antiox10010030.

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Anthocyanins are often associated with health benefits. They readily degrade during processing and storage but are also dependent on the matrix conditions. This study investigated how strawberry anthocyanins are affected by preservation technologies and a relatively protein-rich kale juice addition during storage. A strawberry–kale mix was compared to a strawberry–water mix (1:2 wt; pH 4), untreated, thermally, pulsed electric fields (PEF) and high-pressure processing (HPP) treated, and evaluated for anthocyanin stability and bioaccessibility during refrigerated storage. The degradation of strawberry anthocyanins during storage followed first-order kinetics and was dependent on the juice system, preservation technology and anthocyanin structure. Generally, the degradation rate was higher for the strawberry–kale mix compared to the strawberry–water mix. The untreated sample showed the highest degradation rate, followed by HPP, PEF and, then thermal. The relative anthocyanin bioaccessibility after gastric digestion was 10% higher for the thermally and PEF treated samples. Anthocyanin bioaccessibility after intestinal digestion was low due to instability at a neutral pH, especially for the strawberry–kale mix, and after thermal treatment. The storage period did not influence the relative bioaccessibility; yet, the absolute content of bioaccessible anthocyanins was decreased after storage. This research further presents that processing and formulation strongly affect the stability and bioaccessibility of anthocyanins during storage.

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Saldaña, G., I. Álvarez, S. Condón, and J. Raso. "Microbiological Aspects Related to the Feasibility of PEF Technology for Food Pasteurization." Critical Reviews in Food Science and Nutrition 54, no. 11 (February 28, 2014): 1415–26. http://dx.doi.org/10.1080/10408398.2011.638995.

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Naliyadhara, Nikunj, Aviral Kumar, Sosmitha Girisa, Uzini Devi Daimary, Mangala Hegde, and Ajaikumar B. Kunnumakkara. "Pulsed electric field (PEF): Avant-garde extraction escalation technology in food industry." Trends in Food Science & Technology 122 (April 2022): 238–55. http://dx.doi.org/10.1016/j.tifs.2022.02.019.

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de Jong, Ed, Hendrikus (Roy) A. Visser, Ana Sousa Dias, Clare Harvey, and Gert-Jan M. Gruter. "The Road to Bring FDCA and PEF to the Market." Polymers 14, no. 5 (February 26, 2022): 943. http://dx.doi.org/10.3390/polym14050943.

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Biobased polymers and materials are desperately needed to replace fossil-based materials in the world’s transition to a more sustainable lifestyle. In this article, Avantium describes the path from invention towards commercialization of their YXY® plants-to-plastics Technology, which catalytically converts plant-based sugars into FDCA—the chemical building block for PEF (polyethylene furanoate). PEF is a plant-based, highly recyclable plastic, with superior performance properties compared to today’s widely used petroleum-based packaging materials. The myriad of topics that must be addressed in the process of bringing a new monomer and polymer to market are discussed, including process development and application development, regulatory requirements, IP protection, commercial partnerships, by-product valorisation, life cycle assessment (LCA), recyclability and circular economy fit, and end-of-life. Advice is provided for others considering embarking on a similar journey, as well as an outlook on the next, exciting steps towards large-scale production of FDCA and PEF at Avantium’s Flagship Plant and beyond.

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Zhao, Zirui, Yajing Zhang, Huiwen Meng, Wenlong Li, and Shujie Wang. "Identification and Optimization of a Novel Taxanes Extraction Process from Taxus cuspidata Needles by High-Intensity Pulsed Electric Field." Molecules 27, no. 9 (May 7, 2022): 3010. http://dx.doi.org/10.3390/molecules27093010.

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Taxanes are a series of natural compounds with great application potential in antitumor therapy, whereas the lack of efficient taxanes extraction methods significantly hinders the development of taxanes. The high-intensity pulsed electric field (PEF) is a novel technology used to extract bioactive ingredients from food and other natural products. However, the prospect of using PEF for taxanes extraction remains to be elucidated. Herein, we extracted taxanes from Taxus cuspidata via PEF and explored the effects of seven extraction conditions on the yields of target compounds. The Placket–Burman design (PBD) assay revealed that electric field strength, pulse number, and particle size are key factors for taxanes extraction. The response surface methodology (RSM) and back-propagation neural network conjugated with genetic algorithm (GA-BP) were further used to model and predict the optimal extraction conditions, and GA-BP exerted higher reliability, leading to a maximum extraction yield of 672.13 μg/g under electric field strength of 16 kV/cm, pulse number of 8, particle size of 160 meshes, solid–liquid ratio of 1:60, a single extraction, centrifugal speed of 8000 r/min, and flow rate of 7 mL/min, which was 1.07–1.84 folds that of control, solid–liquid extraction (SL), and ultrasonic extraction (US) groups. Additionally, the scanning electron microscopy (SEM) results indicated that the sample particles extracted by PEF method exhibited a coarser surface morphology. Thus, we present for the first time that PEF is feasible for the extraction of taxanes from Taxus cuspidata and highlight the application value of the PBD, RSM, and GA-BP models in parameters optimization during extraction process.

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Puligundla, Pradeep, Yu-Ryang Pyun, and Chulkyoon Mok. "Pulsed electric field (PEF) technology for microbial inactivation in low-alcohol red wine." Food Science and Biotechnology 27, no. 6 (July 4, 2018): 1691–96. http://dx.doi.org/10.1007/s10068-018-0422-1.

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Faizal Kasri, Nur, and Mohamed Afendi Mohamed Piah. "Development of Compact Pulse Generator with Adjustable Pulse Width for Pulse Electric Field Treatment Technology." International Journal of Power Electronics and Drive Systems (IJPEDS) 9, no. 2 (June 1, 2018): 889. http://dx.doi.org/10.11591/ijpeds.v9.i2.pp889-896.

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<span lang="EN-MY">The pulse generator which has been implemented in the pulse electric field (PEF) treatment system for food processing is worth to be highlighted and improved. It is parallel with the advancement in semiconductor technology, which offers robust and accurate devices. This research is an effort to produce a low cost, compact and reliable pulse generator as well as equipped with a pulse width modulation (PWM) method for wide selection of frequency and duty cycle. The result shows that the simulation process has proven the theoretical concept to be right and yields the desired outcome based on the designed values. Then, the actual printed circuit board (PCB) has been fabricated to obtain practical results which intended to be compared with the simulation outcomes. Concerning the frequency and its duty cycle, both parameters can be altered without affecting each other. It means by changing the frequency, duty cycle remains the same and vice versa. Thus, this proposed pulse generator achieves its objective and fits to be implemented in PEF treatment technology. It also can replace the conventional pulse forming network (PFN) which is bulky and costly</span><span>.</span>

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Silva, Filipa V. M., and Sanelle van Wyk. "Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine." Foods 10, no. 9 (September 14, 2021): 2175. http://dx.doi.org/10.3390/foods10092175.

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SO2 is an antioxidant and selective antimicrobial additive, inhibiting the growth of molds in the must during the early stages of wine production, as well as undesirable bacteria and yeasts during fermentation, thus avoiding microbial spoilage during wine production and storage. The addition of SO2 is regulated to a maximum of 150–350 ppm, as this chemical preservative can cause adverse effects in consumers such as allergic reactions. Therefore, the wine industry is interested in finding alternative strategies to reduce SO2 levels, while maintaining wine quality. The use of non-thermal or cold pasteurization technologies for wine preservation was reviewed. The effect of pulsed electric fields (PEF), high pressure processing (HPP), power ultrasound (US), ultraviolet irradiation (UV), high pressure homogenization (HPH), filtration and low electric current (LEC) on wine quality and microbial inactivation was explored and the technologies were compared. PEF and HPP proved to be effective wine pasteurization technologies as they inactivate key wine spoilage yeasts, including Brettanomyces, and bacteria in short periods of time, while retaining the characteristic flavor and aroma of the wine produced. PEF is a promising technology for the beverage industry as it is a continuous process, requiring only microseconds of processing time for the inactivation of undesirable microbes in wines, with commercial scale, higher throughput production potential.

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Timmermans, R. A. H., H. C. Mastwijk, L. B. J. M. Berendsen, A. L. Nederhoff, A. M. Matser, M. A. J. S. Van Boekel, and M. N. Nierop Groot. "Moderate intensity Pulsed Electric Fields (PEF) as alternative mild preservation technology for fruit juice." International Journal of Food Microbiology 298 (June 2019): 63–73. http://dx.doi.org/10.1016/j.ijfoodmicro.2019.02.015.

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Mok, Jin Hong, Won Choi, Sung Hee Park, Seung Hyun Lee, and Soojin Jun. "Emerging pulsed electric field (PEF) and static magnetic field (SMF) combination technology for food freezing." International Journal of Refrigeration 50 (February 2015): 137–45. http://dx.doi.org/10.1016/j.ijrefrig.2014.10.025.

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Jaeger, Henry, Dietrich Knorr, Erzsébet Szabó, Judit Hámori, and Diána Bánáti. "Impact of terminology on consumer acceptance of emerging technologies through the example of PEF technology." Innovative Food Science & Emerging Technologies 29 (May 2015): 87–93. http://dx.doi.org/10.1016/j.ifset.2014.12.004.

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Niu, Debao, Xin-An Zeng, Er-Fang Ren, Fei-Yue Xu, Jian Li, Man-Sheng Wang, and Rui Wang. "Review of the application of pulsed electric fields (PEF) technology for food processing in China." Food Research International 137 (November 2020): 109715. http://dx.doi.org/10.1016/j.foodres.2020.109715.

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Pallarés, Noelia, Francisco J. Barba, Houda Berrada, Josefa Tolosa, and Emilia Ferrer. "Pulsed Electric Fields (PEF) to Mitigate Emerging Mycotoxins in Juices and Smoothies." Applied Sciences 10, no. 19 (October 7, 2020): 6989. http://dx.doi.org/10.3390/app10196989.

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The development of innovative food processing technologies has increased to answer the growing demand to supply of fresh-like products. The aim of the present study is to investigate the effect of pulsed electric fields (PEF) technology on reducing the emerging mycotoxins (enniatins (ENs) and beauvericin (BEA)) contents in juice and smoothie samples. The products of degradation obtained after PEF treatment were identified and their toxicological endpoint toxicities predicted by Pro Tox-II web. Mycotoxin reduction ranged from 43 to 70% in juices and smoothies, but in water the expected effect was lower. The acidified pH increased BEA reduction in water. The degradation products that were produced were the result of the loss of aminoacidic fragments of the original molecules, such as HyLv, Val, Ile, or Phe. Pro Tox-II server assigned a toxicity class I for enniatin B (ENB) degradation products with a predicted LD50 of 3 mg/Kgbw. The other degradation products were classified in toxicity class III and IV.

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Feng, Zhu, Xu, Yin, and Hu. "Analysis of Factors Influencing the Transmembrane Voltage Induced in Filamentous Fungi by Pulsed Electric Fields." Microorganisms 7, no. 9 (September 1, 2019): 307. http://dx.doi.org/10.3390/microorganisms7090307.

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This article studies the sterilization effects of high-voltage pulsed electric field (PEF) of technology on filamentous fungi. A cell dielectric model was proposed based on the physical structure of filamentous fungi. Basic theories of the electromagnetic field were comprehensively applied, and the multiphysics field simulation software COMSOL Multiphysics was used for more detailed study. The effects of PEF treatment parameters and microbial characteristic parameters on the resulting cell membrane and nuclear membrane changes were simulated and analyzed. The results showed significant effects on the transmembrane voltage of the cell membrane and nuclear membrane from the electric field intensity, pulse duration, cell membrane thickness, superposition effect of the pulses. However, the amount of hyphae had little effect, and the number of cell nuclei and the thickness of the cell walls had almost no effect on the transmembrane voltage of the cell membranes and the nuclear membranes. The results provide theoretical support for applying high-voltage PEFs to kill fungi in practical applications.

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Santos Júnior, Luís Carlos Oliveira dos, Matthias Schulz, Dietrich Knorr, and Edna Regina Amante. "Pulsed electric field for Escherichia coli inactivation in pumpkin juice and nectar." Acta Scientiarum. Technology 44 (January 12, 2022): e56091. http://dx.doi.org/10.4025/actascitechnol.v44i1.56091.

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In this study experiments were performed using a batch pulsed electric field (PEF) system at different electric field strengths with a voltage of 35 kV and pulse frequency of 3 Hz, at 20 and 40°C, with pulse width between 0.8 and 1.0 µs, to evaluate the inactivation of Escherichia coli in pumpkin juice and nectar. The performance of the PEF technology can vary as a function of several process parameters and the conditions and procedures applied. The physicochemical characteristics (pH, total soluble solids, electrical conductivity) of the pumpkin juice were also evaluated. The juice showed 5.01 ± 0.01 of pH, 10.70 ± 0.11 (mS cm-1) of electric conductivity and 9.85 ± 0.07 of soluble solids while in nectar, these parameters were changed to 5.11 ± 0.01 of pH, 8.54 ± 0.21 of electric conductivity and 6.40 ± 0.12 of soluble solids. The use of a temperature of 40°C and pumpkin nectar (70:30, juice: distilled water) showed no difference in the bacterial reduction compared to 20°C and using 100% pumpkin juice, since in non-thermal processes it is better to use lower temperatures for less energy expenditure and less possibility of changes in raw material. The data showed that the PEF treatment reduced the microbial load moderately in all experiments, by a maximum of approximately 2.5 - 3 log cycles with 80 J g-1 of specific energy and above 26,000 V cm-1 of field strength

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Journal articles on the topic 'PEF-technology'

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