Critical Issues Pertaining to Application of Pulsed Electric Fields in Microbial Control and Quality of Processed Fruit Juices

Ortega‐Rivas, Enrique

doi:10.1007/s11947-009-0231-x

Cited by 24 publications

(7 citation statements)

References 97 publications

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“…Over 200 flavor compounds have been reported in orange (Maarse and Visscher ; Shaw ), with hydrocarbons contributing between 75 and 98%. There are several compounds that contribute to the orange juices' flavors such as acetaldehyde, citral, ethyl butyrate, limonene, linalool, octanal and α‐pinene (Ortega‐Rivas ). Among all these, limonene is the key flavor compound.…”

Section: Impact Of Pef Processing On Flavor and Color Of Fruit Juicesmentioning

confidence: 99%

Effect of Pulsed Electric Field Processing on Flavor and Color of Liquid Foods^†

Lasekan

Azeez

et al. 2016

Journal of Food Processing and Preservation

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This review shows that pulsed electric field (PEF) is a non-thermal preservation method that uses electric pulses to inactivate microorganisms and most especially high-intensity pulsed electric field (HIPEF) treatment involving application of pulses of high voltage (typically 20-80 kV/cm) to foods placed between two electrodes could achieve better flavor preservation and color retention in liquid foods than heat processing. HIPEF processing has been shown to deliver safe and chillstable fruit juices with fresh-like sensory and nutritional properties. In addition, studies have shown that hurdle application of the different non-thermal treatments offers synergistic advantage over separate application of the individual treatment. PEF treatment in combination with other hurdles (such as microfiltration with large pore 1.2 mm, ultraviolet irradiation, high-intensity light pulses, etc.) has the potential to increase the preservation of liquid foods while retaining sensory attributes. PRACTICAL APPLICATIONSNon-thermal technology is one of the food processing and preservation methods that currently have been explored on a global scale. Pulsed electric fields (PEF) is a non-thermal preservation method that uses electric pulses to inactivate microorganisms and causes little or no change in food qualities. It is an efficient process that is employed to inactivate microorganisms and decrease the activity of enzymes without major undesirable effects on the organoleptic qualities of food products. PEF technology has not only proven to be effective in eliminating food microorganisms and inactivate enzymes, it also has a higher flavor and color retention properties than thermally processed foods.

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Section: Impact Of Pef Processing On Flavor and Color Of Fruit Juicesmentioning

confidence: 99%

Effect of Pulsed Electric Field Processing on Flavor and Color of Liquid Foods^†

Lasekan

Azeez

et al. 2016

Journal of Food Processing and Preservation

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“…Presently, it is known that electric field strength, treatment time, specific energy, pulse shape, and frequency are the main processing parameters that potentially may influence the microbial resistance to PEF (Min et al, 2007;Ortega-Rivas, 2011).…”

Section: Food Safety Objective Performance Criterion and Process Crmentioning

confidence: 99%

Microbiological Aspects Related to the Feasibility of PEF Technology for Food Pasteurization

Saldaña

Álvarez

Condón

et al. 2014

Critical Reviews in Food Science and Nutrition

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Processing unit operations that seek to inactivate harmful microorganisms are of primary importance in ascertaining the safety of food. The capability of pulsed electric fields (PEF) to inactivate vegetative cells of microorganisms at temperatures below those used in thermal processing makes this technology very attractive as a nonthermal pasteurization process for the food industry. Commercial exploitation of this technology for food pasteurization requires the identification of the most PEF-resistant microorganisms that are of concern to public health. Then, the treatment conditions applicable at industrial scale that would reduce the population of these microorganisms to a level that guarantees food safety must be defined. The objective of this paper is to critically compile recent, relevant knowledge with the purpose of enhancing the feasibility of using PEF technology for food pasteurization and underlining the required research for designing PEF pasteurization processes.

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“…The combination of heat and electricity could have a thermo-electric effect on the muscle cell membranes (Ortega-Rivas, 2011). Although the heat induced by thermo-electric effect is moderate, the synergistic effect of the two could affect the physical characteristics of the beef.…”

Section: Introductionmentioning

confidence: 99%

An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle

et al. 2013

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Critical Issues Pertaining to Application of Pulsed Electric Fields in Microbial Control and Quality of Processed Fruit Juices

Cited by 24 publications

References 97 publications

Effect of Pulsed Electric Field Processing on Flavor and Color of Liquid Foods^†

Effect of Pulsed Electric Field Processing on Flavor and Color of Liquid Foods^†

Microbiological Aspects Related to the Feasibility of PEF Technology for Food Pasteurization

An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle

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Critical Issues Pertaining to Application of Pulsed Electric Fields in Microbial Control and Quality of Processed Fruit Juices

Cited by 24 publications

References 97 publications

Effect of Pulsed Electric Field Processing on Flavor and Color of Liquid Foods†

Effect of Pulsed Electric Field Processing on Flavor and Color of Liquid Foods†

Microbiological Aspects Related to the Feasibility of PEF Technology for Food Pasteurization

An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle

Contact Info

Product

Resources

About

Effect of Pulsed Electric Field Processing on Flavor and Color of Liquid Foods^†

Effect of Pulsed Electric Field Processing on Flavor and Color of Liquid Foods^†