Pulsos Elétricos Na Preservação De Alimentos: Fatores Críticos Na Inativaçãop Microbiana E Efeitos Sobre Os Constituintes Alimentares

Abstract

ELECTRIC PULSES IN FOOD PRESERVATION: CRITICAL FACTORS IN MICROBIAL INACTIVATION AND EFFECTS ON FOOD NUTRIENTSThe present work had as objective to present a review about the use of the Pulsed Electric Fields Technology on food preservation: critical factors on microbes inactivation and effects on food constituents. The process parameters (pulsed electric fields intensity, time and temperature of the process), the product's attributes (conductivity, ionic state, pH and water activity), microbes characteristics (species, concentration, growth stage) and the inactivation mechanisms which are consider as critical factors for the microbial inactivation efficiency of the process were demonstrated. The effects of this process on food constituents' bioavailability was also evaluated since this process may affect the cellular membrane structures and also their absorption and bioactive properties. The data found on literature consider Pulsed Electric Fields as a promising alternative for food preservation technology due to its resemblance to pasteurization process and small damages on sensory characteristics and food nutritive quality, and so can be used alone or as a complement on thermal processes.

Risk Management of Egg and Egg Products: Advanced Methods Applied

“…Gram-positive bacteria are more resistant to electrical pulsed treatment than Gram-negative bacteria; this factor may be due to the rigidity of the peptidoglycan layers present in its cell wall. Due to their larger size, fungi are more sensitive to this treatment than bacteria [68].…”

Campo elétrico pulsado

“…Também a intensidade e duração do pulso, o tempo e a temperatura de tratamento, o tipo do eletrodo e formas do pulso (onda) interferem na inativação microbiana (OTUNOLA et al, 2008;AZERÊDO et al, 2008).…”

“…Efeito sobre constituintes dos alimentos Embora a destruição de micro-organismos e enzimas por CEPAI venham sendo extensivamente estudadas, pouco se sabe sobre os efeitos dessa tecnologia sobre outros constituintes dos alimentos (AZERÊDO et al, 2008). Na atualidade, não apenas uma longa vida de prateleira, mas também outros aspectos de qualidade dos alimentos são importantes para o consumidor.…”