Drying Processes Assisted by PEF for Plant-Based Materials

Wiktor, Artur; Lammerskitten, Alica; Barba, Francisco J.; Michalski, M M; Toepfl, Stefan; Parniakov, Oleksii

doi:10.1016/b978-0-12-815781-7.00001-9

Cited by 7 publications

(9 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Freeze‐drying or lyophilization produces a high‐quality final product as it involves low temperatures and oxygen levels. Freeze‐drying has three stages: freezing the food, sublimating the ice, and removing water attached to the solids (Wiktor et al., 2021).…”

Section: Effects Of Pef‐assisted Drying On Quality Parametersmentioning

confidence: 99%

“…In another study, basil leaves were pretreated with PEF and vacuum dried, resulting in the dried leaves having color and smell properties similar to fresh leaves. PEF‐assisted drying also helps preserve some heat‐sensitive compounds associated with aroma, nutrition, and bioactivity (Wiktor et al., 2021). A combination of PEF and drying techniques can be used to achieve satisfactory structural preservation of dried products (Telfser & Galindo, 2019).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Pulsed electric field‐assisted drying: A review of its underlying mechanisms, applications, and role in fresh produce plant‐based food preservation

Punthi

Yudhistira

Gavahian

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Drying is a key processing step for plant-based foods. The quality of dried products, including the physical, nutritional, microbiological, and sensory attributes, is influenced by the drying method used. Conventional drying technologies have low efficiency and can negatively affect product quality. Recently, pulsed electric field (PEF)-assisted techniques are being explored as a novel pretreatment for drying. This review focuses on the application of PEF as pretreatment for drying plant-based products, the preservation effects of this pretreatment, and its underlying mechanisms. A literature search revealed that PEF-assisted drying is beneficial for maintaining the physicochemical properties of the dried products and preserving their color and constituent chemical compounds. PEF-assisted drying promotes rehydration and improves the kinetics of drying. Unlike conventional technologies, PEF-assisted drying enables selective cell disintegration while maintaining product quality. Before the drying process, PEF pretreatment inactivates microbes and enzymes and controls respiratory activity, which may further contribute to preservation. Despite numerous advantages, the efficiency and applicably of PEF-assisted drying can be improved in the future.

show abstract

Section: Effects Of Pef‐assisted Drying On Quality Parametersmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Pulsed electric field‐assisted drying: A review of its underlying mechanisms, applications, and role in fresh produce plant‐based food preservation

Punthi

Yudhistira

Gavahian

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…Pulsed electric field (PEF) is a nonthermal emerging food processing technology generated by short pulse waves and various electric field strengths [ 23 , 24 , 25 ]. It is worth noting that PEF treatment can be used to assist in drying, frying, and fermentation by destroying cellular membrane structure and improving cell membrane permeability, as well as enabling the preservation of nutrients and minimizing flavor degradation during processing compared with other nonthermal treatments [ 24 , 26 , 27 , 28 ]. However, the effect of PEF intensities on increasing the functional attributes and enabling the browning and texture of aged garlic is still unknown.…”

Section: Introductionmentioning

confidence: 99%

Promoting the Aging Process and Enhancing the Production of Antioxidant Components of Garlic through Pulsed Electric Field Treatments

Chang,

Tsai,

Tsai

et al. 2024

Antioxidants

View full text Add to dashboard Cite

Shortening the aging duration and enhancing the functional components of garlic present significant technical challenges that need to be addressed. Thus, this study aimed to evaluate the potential role of pulsed electric field (PEF) treatment, a novel nonthermal food processing method, in promoting and enhancing the functional attributes of aged garlic. Our results showed that 2–4 kV/cm PEF pretreatment increased S-allyl cysteine (SAC), total polyphenol (TPC), and flavonoid contents (TFC) compared with un-pretreated garlic during aging. The browning and texture-softening were also significantly improved during processing time, though the latter showed no significant difference from the eighth day to the end of the aging process. The principal component analysis results showed that PEF positively affects the SAC and TFC formations without adverse effects. Among the PEF pretreatments, 3 kV/cm is the most effective in enhancing functional component production compared with the other PEF pretreatments. Therefore, PEF pretreatment is a time-saving process that promotes and enhances the functionality of aged garlic.

show abstract

“…Novel nonthermal processing methods during or before OD (such as pulsed electric fields and high pressure) are proposed to enhance mass transfer [ 28 ]. Pulsed electric fields (PEF) have been recognized as an important pre-treatment to the traditional dehydration processes [ 29 , 30 ]. As far as osmotic dehydration is concerned, Kaur et al [ 6 ] report the main advantages of performing a PEF step prior to OD, mainly focusing on obtaining improved drying rates.…”

Section: Introductionmentioning

confidence: 99%

Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes

Katsouli,

Dermesonlouoglou,

Dimopoulos

et al. 2024

Foods

View full text Add to dashboard Cite

From a quality standpoint, it is desirable to preserve the characteristics of fresh-cut potatoes at their peak. However, due to the mechanical tissue damage during the cutting process, potatoes are susceptible to enzymatic browning. This study pertains to the selection of the appropriate osmotic dehydration (OD), high pressure (HP), and pulsed electric fields (PEF) processing conditions leading to effective quality retention of potato cuts. PEF (0.5 kV/cm, 200 pulses) or HP (400 MPa, 1 min) treatments prior to OD (35 °C, 120 min) were found to promote the retention of the overall quality (texture and color) of the samples. The incorporation of anti-browning agents (ascorbic acid and papain) into the osmotic solution improved the color retention, especially when combined with PEF or HP due to increased solid uptake (during OD) as indicated by DEI index (2.30, 1.93, and 2.10 for OD treated 120 min, non-pre-treated, HP pre-treated, and PEF pre-treated samples, respectively). PEF and HP combined with OD and anti-browning agent enrichment are sought to improve the quality and microbial stability of fresh-cut potatoes during refrigerator storage. Untreated fresh-cut potatoes were characterized by color degradation from the 2nd day of storage at 4 °C, and presented microbial growth (total viable counts: 6 log (CFU)/g) at day 6, whereas pre-treated potato samples retained their color and microbiologically stability after 6 days of cold storage (total viable counts, <4 log(CFU)/g).

show abstract

Drying Processes Assisted by PEF for Plant-Based Materials

Cited by 7 publications

References 41 publications

Pulsed electric field‐assisted drying: A review of its underlying mechanisms, applications, and role in fresh produce plant‐based food preservation

Pulsed electric field‐assisted drying: A review of its underlying mechanisms, applications, and role in fresh produce plant‐based food preservation

Promoting the Aging Process and Enhancing the Production of Antioxidant Components of Garlic through Pulsed Electric Field Treatments

Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes

Contact Info

Product

Resources

About