Efficacy of pulsed electric fields for the inactivation of indicator microorganisms and foodborne pathogens in liquids and raw chicken

Haughton, Pippa; Lyng, James G.; Cronin, D.A.; Morgan, D.J.; Fanning, Séamus; Whyte, Paul

doi:10.1016/j.foodcont.2011.10.030

Cited by 32 publications

(15 citation statements)

References 25 publications

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“…They further attributed the improvement of the bioactive compounds and the functional properties of the watermelon to cell permeabilization and intracellular pigments release as a result of PEF‐induction. The increase in the intensities of PEF may be ascribed to stress induction in the cells of the watermelon and successive production of lycopene as secondary metabolite stimulating metabolic activity . Moussa‐Ayoub et al ., revealed that PEF pretreatment of twist spine prickly pear was observed to maintain the sensitive bioactive compounds such as antioxidant activity and phenolic content.…”

Section: Emerging and Innovative Ntp Technologymentioning

confidence: 99%

“…The increase in the intensities of PEF may be ascribed to stress induction in the cells of the watermelon and successive production of lycopene as secondary metabolite stimulating metabolic activity. 20 Moussa-Ayoub et al, 92 revealed that PEF pretreatment of twist spine prickly pear was observed to maintain the sensitive bioactive compounds such as antioxidant activity and phenolic content. Several authors revealed that PEF was able maintain the ascorbic acid, carotenoids and flavour compounds in longan juice, orange juice and also preserved the vitamins.…”

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

“…This causes electroporation in the cell wall of microorganisms thereby inactivating them. Food processed by PEF meets consumers' demand for fresh‐like products with minimal loss of quality …”

Section: Introductionmentioning

confidence: 99%

“…Food processed by PEF meets consumers' demand for fresh-like products with minimal loss of quality. 20 Non-thermal technologies offer numerous merits for food pretreatment, for example, homogeneity of treatment; minimal thermal damage; shelf-life similar to those treated thermally while retaining the food quality parameters and low energy requirement. Several studies have shown that NTP resulted in pretreated products with better quality.…”

Section: Introductionmentioning

confidence: 99%

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Application of non‐thermal pretreatment techniques on agricultural products prior to drying: a review

et al. 2020

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BACKGROUND Most agricultural crops contain high moisture content (80–95% wet basis (wb)) which makes them very susceptible to microbial damage leading to shorter shelf‐life and high postharvest losses. The high perishability of these agricultural products requires preservation techniques to prolong their shelf‐lives. Drying remains an important component of processing in this regard. Therefore, any pretreatment methods for drying agricultural product that decreases the moisture content and minimizes drying time by conserving the quality of the crop product is of prime significance. This article is a comprehensive review of recent developments of non‐thermal pretreatment (NTP) methods. A summary of their significance, emerging and innovative methods of this technology together with its applications and limitations are discussed. This article further examines the environmental impact of NTP techniques. RESULTS NTP techniques, such as high pressure, ultrasound, pulsed electric field and osmotic dehydration methods are essential operations for pre‐dehydration of agricultural products prior to drying. These techniques can avoid the deleterious effects of heat on nutritive value, colour and flavour of agricultural products compared to thermal pretreatments. They also enhance the inactivation of the enzymes, improve energy efficiency and mass transfer, reduce processing time, preserve bioactive compounds, improve drying kinetics and drying rate, minimize enzymatic browning, and enhance product quality. CONCLUSION These findings will provide a better understanding of different NTP methods and also make available more information for selecting pretreatment techniques for drying of agricultural products. © 2020 Society of Chemical Industry

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Section: Emerging and Innovative Ntp Technologymentioning

confidence: 99%

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Application of non‐thermal pretreatment techniques on agricultural products prior to drying: a review

et al. 2020

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“…TDS 2012, Tektronix, Beaverton, OR, USA). The treatment module consisted of a batch chamber with 8 cm electrode gap and 37.5 cm 2 area for each electrode, resulting in a 300 cm 3 total volume, modified after Haughton et al (2012). For each PEF treatment, 9 potato cubes (75 g) were placed on the Teflon base of the chamber in a 3 × 3 configuration.…”

Section: Pulsed Electric Field Treatmentsmentioning

confidence: 99%