Comprehensive review on pulsed electric field in food preservation: gaps in current studies for potential future research

Ghoshal, Gargi

doi:10.1016/j.heliyon.2023.e17532

Cited by 34 publications

(14 citation statements)

References 60 publications

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“…A powerful electrical field is present, exposing the substance between two electrodes. PEF is a non-thermal food preservation method that uses high-voltage electric pulses for a few microseconds to treat liquid or semi-solid foods positioned between two electrodes [129]. The occurrence of pores due to the electrical field's stress on the membrane increases cell permeability.…”

Section: Pulsed Electric Fields (Pef)mentioning

confidence: 99%

Bioactive Components, Applications, Extractions, and Health Benefits of Winery By-Products from a Circular Bioeconomy Perspective: A Review

Constantin,

Stoica,

Rațu

et al. 2024

Antioxidants

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Significant waste streams produced during winemaking include winery by-products such as pomace, skins, leaves, stems, lees, and seeds. These waste by-products were frequently disposed of in the past, causing resource waste and environmental issues. However, interest has risen in valorizing vineyard by-products to tap into their latent potential and turn them into high-value products. Wine industry by-products serve as a potential economic interest, given that they are typically significant natural bioactive sources that may exhibit significant biological properties related to human wellness and health. This review emphasizes the significance of winery by-product valorization as a sustainable management resource and waste management method. The novelty of this review lies in its comprehensive analysis of the potential of winery by-products as a source of bioactive compounds, extraction techniques, health benefits, and applications in various sectors. Chemical components in winery by-products include bioactive substances, antioxidants, dietary fibers, organic acids, and proteins, all of which have important industrial and therapeutic applications. The bioactives from winery by-products act as antioxidant, antidiabetic, and anticancer agents that have proven potential health-promoting effects. Wineries can switch from a linear waste management pattern to a more sustainable and practical method by adopting a circular bioeconomy strategy. Consequently, the recovery of bioactive compounds that function as antioxidants and health-promoting agents could promote various industries concomitant within the circular economy.

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Section: Pulsed Electric Fields (Pef)mentioning

confidence: 99%

Bioactive Components, Applications, Extractions, and Health Benefits of Winery By-Products from a Circular Bioeconomy Perspective: A Review

Constantin,

Stoica,

Rațu

et al. 2024

Antioxidants

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“…Pulsed electric fields (PEF) is a novel non-thermal technology for food preservation that involves the application of high intensity electric fields with short pulses (milliseconds or microseconds) between 0.1 and 100 kV/cm in a food matrix located between two electrodes [96]. PEF can inactivate microorganisms and inhibit several enzymes such as lipoxygenase, which is involved in the oxidative degradation of lipids [97,98]. PEF has been used to preserve liquid foods such as juices, milks, and soups, due to the higher efficiency of the electrical current transfer in liquid media [98].…”

Section: Pulsed Electric Fieldsmentioning

confidence: 99%

“…PEF can inactivate microorganisms and inhibit several enzymes such as lipoxygenase, which is involved in the oxidative degradation of lipids [97,98]. PEF has been used to preserve liquid foods such as juices, milks, and soups, due to the higher efficiency of the electrical current transfer in liquid media [98]. However, studies on the preservation of solid foods by PEF are still scarce, especially those related to the lipid quality of fish (Table 2).…”

Section: Pulsed Electric Fieldsmentioning

confidence: 99%

The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies

Suárez-Medina,

Sáez-Casado,

Martínez-Moya

et al. 2024

Foods

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Marine foods are highly perishable products due to their high content of polyunsaturated fatty acids, which can be readily oxidized to form peroxides and secondary oxidation products, thus conferring such foods undesirable organoleptic characteristics and generating harmful compounds that are detrimental to the health of consumers. The use of preservation methods that minimize lipid oxidation is required in the fishing and aquaculture industries. Low temperature storage (chilling or freezing) is one of the most commonly used preservation methods for fish and seafood, although it has been shown that the oxidation of the lipid fraction of such products is partially but not completely inhibited at low temperatures. The extent of lipid oxidation depends on the species and the storage temperature and time, among other factors. This paper reviews the effect of low temperature storage on the lipid quality of fish, either alone or in combination with other preservation techniques. The use of antioxidant additives, high hydrostatic pressure, irradiation, ozonation, ultrasounds, pulsed electric fields, and the design of novel packaging can help preserve chilled or frozen fish products, although further research is needed to develop more efficient fish preservation processes from an economic, nutritional, sensory, and sustainable standpoint.

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“…When compared with batch systems, continuous systems are attractive due to their increased capacity to treat foods continuously in a shorter treatment time. Due to their high efficiency [166], continuous systems are preferred for large-scale industrial testing purposes not only in PEF-assisted extraction but also in other areas such as freezing, drying, cutting, and cold pasteurization [111,167]. In continuous mode, the electrodes and the chamber design will be constructed to facilitate the continuous flow of the testing medium inside the chamber at a constant flow rate per second/minute/hour depending on the volume of the testing sample.…”

Section: Pef Setupmentioning

confidence: 99%

Pulsed Electric Field Technology for Recovery of Proteins from Waste Plant Resources and Deformed Mushrooms: A Review

Ramaswamy,

Krishnan,

Leong

2024

Processes

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Proteins are complex molecules, which play a vital role in our body’s function, the building of tissues, and the regulation of metabolic activity. They are crucial to children’s growth and serve as a key component in the body’s process of distributing oxygen. Proteins fuel the body by supplying the required nutrition and energy. Currently, there is an increasing demand for proteins on large scales with no detrimental effects. The adverse health effects of animal proteins have resulted in a growing preference for plant-based proteins, which offer a healthier daily dosage. Valuable proteins can be extracted from various parts of the plant, including stems, leaves, seeds, fruits, vegetables, and roots. Notably, protein extraction from waste plant and mushroom parts minimizes the product wastage and improves the overall production to support economic sustainability. There are several protein extraction techniques available, where the replacement of non-thermal methods with thermal ones is promising nowadays due to the appreciable retainment of protein quality. Pulsed Electric Field (PEF) technology is one of the most efficient non-thermal tools used to assist with extracting these proteins at the minimum processing time and energy consumption when compared with thermal techniques. It relies on the application of a high-voltage pulse between two electrodes to treat samples inside the treatment chamber. While electrode shapes and treatment chamber designs primarily govern the electric field’s application, optimizing process parameters such as electric field strength, pulse width, number of pulses, and pulse waveshape assists in obtaining a desirable enhancement in the protein yield. The primary objective of this review is to explain the PEF-assisted protein extraction process applicable to waste plant parts and deformed mushrooms. While PEF is not a novel concept, utilizing it as a pre-extraction treatment to the aforementioned waste resources would aid in improving the production of value-added protein products economically. So far, PEF has shown immense promise in assisting with protein extraction studies, but requires further research in order to establish this area for large-scale industrial applications.

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Comprehensive review on pulsed electric field in food preservation: gaps in current studies for potential future research

Cited by 34 publications

References 60 publications

Bioactive Components, Applications, Extractions, and Health Benefits of Winery By-Products from a Circular Bioeconomy Perspective: A Review

Bioactive Components, Applications, Extractions, and Health Benefits of Winery By-Products from a Circular Bioeconomy Perspective: A Review

The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies

Pulsed Electric Field Technology for Recovery of Proteins from Waste Plant Resources and Deformed Mushrooms: A Review

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