Recent Developments in the Preservation of Raw Fresh Food by Pulsed Electric Field

Zhang, Zhenna; Zhang, Bin; Yang, Ruijin; Zhao, Wei

doi:10.1080/87559129.2020.1860083

Cited by 35 publications

(23 citation statements)

References 88 publications

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“…PEF treatment is a micro-energy technology, which can be a good application to enhance the quality of food freezing and thawing, and generates a very short time high-voltage strong electric pulse in the food placed between two conductive electrodes (Gomez et al, 2019). A PEF system generally is constitutive of a power supply, a pulse generator, an energy storage element, a switch, a treatment chamber, activating circuit, and a monitoring and controlling system (Figure 3) (Zhang, Zhang, Yang, et al, 2020).…”

Section: Pulsed Electric Field (Pef) Freezingmentioning

confidence: 99%

Recent advances in emerging techniques for freezing and thawing on aquatic products' quality

Yang

Bian

et al. 2022

Food Processing Preservation

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Aquatic products are favored by the majority of consumers because of their low fat, high protein, particularly low cholesterol. In recent years, consumers are demanding the high nutrition, freshness, and safety of aquatic products. Therefore, efficient preservation technologies are all important. Freezing can extend the shelf life and inhibit the seasonal fluctuations in different species. Thawing is an important step for aquatic products. Repeated freezing-thawing usually occurs because of the imperfection of cold chain technology and temperature fluctuations in warehousing, transportation, and retail. These can affect the quality of aquatic products, including water holding capacity, texture, total volatile basic nitrogen, k value, protein oxidation, and lipid oxidation. Emerging freezing and thawing technologies can improve the quality of aquatic products. This review introduces the influences of freezing, thawing, and repeated freezing-thawing on the quality of aquatic products and the development of freezing and thawing technologies for aquatic products. Practical applicationsFreezing, thawing, and repeated freezing-thawing affect the quality of aquatic products, including water holding capacity, texture profile analysis, lipid oxidation, and protein oxidation. In recent years, emerging freezing and thawing technologies have been found by more and more researchers. These technologies can improve the quality of aquatic products.

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Section: Pulsed Electric Field (Pef) Freezingmentioning

confidence: 99%

Recent advances in emerging techniques for freezing and thawing on aquatic products' quality

Yang

Bian

et al. 2022

Food Processing Preservation

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“…According to the recent literature data, in the last few years TYR inhibitory activity was the most extensively investigated in Turkish medicinal plants (Bahadori et al, 2019;Bozkurt et al, 2021;Emir and Emir, 2021;Khan et al, 2019a;Sarikurkcu and Zengin, 2020;Ulaç et al, 2019;Uysal et al, 2018a;c;2021;Zengin et al, 2018a;2019a;c;c;d;2019d;2018e;2019f;2018f;). Besides, a number of traditionally used medicinal plants from South Korea (Jiratchayamaethasakul et al, 2020), Thailand (Chaiyana et al, 2020;Laosirisathian et al, 2020;Puangpradab et al, 2020;Rachkeeree et al, 2020;Yodthong, 2020), Sudan (Dirar et al, 2019;Mohammed et al, 2020), Algeria (Cheraif et al, 2020), India (Abirami et al, 2018;Chiocchio et al, 2018;Mukherjee et al, 2018;Pathak-Gandhi and Vaidya, 2017;Srivastav et al, 2017), China (Xie et al, 2018;Zhang et al, 2020)), Iran (Asghari et al, 2019;Dall'Acqua et al, 2020) also showed significant anti-TYR potential.…”

Section: Potential Of Medicinal Plants In Pd Therapymentioning

confidence: 99%

“…Also, tested plant preparations are obtained using whole aerial parts and/or separated plant parts such as roots, rhizomes, leaves, flowers, etc. (Aghraz et al, 2018;Asghari et al, 2019;Chaiyana et al, 2020;Dej-Adisai et al, 2019;Turrini et al, 2020;Uysal et al, 2018a;2021;Zengin et al, 2019e;Zhang et al, 2020). As can be seen in the Table 1 and Figures 6-7, the methanolic extracts of whole aerial parts were the most frequently prepared for the investigation of TYR inhibition.…”

Section: Potential Of Medicinal Plants In Pd Therapymentioning

confidence: 99%

Enzyme inhibitors as controllers of neurodegenerative diseases: An update of in vitro effects of medicinal plants

Aradski-Alimpić¹,

Pavlović²,

Janković³

et al. 2021

Lekovite sirovine

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Considering the increase of the elderly population in recent years, the growing prevalence of age-related neurodegenerative diseases (NDDs), including Alzheimer's disease (AD) and Parkinson's disease (PD), has become one of the leading healthcare problems. Currently, available therapies for AD and PD are still limited, while medicinal plants used in traditional medicine for millennia can inhibit enzymes involved in the neurodegeneration processes in AD (acetylcholinesterase, AChE, and butyrylcholinesterase, BChE) and PD (tyrosinase, TYR), hence their inhibiting effects are continuously being investigated especially in the past decade. This study was aimed to review data on medicinal plants as potential cholinesterases and TYR inhibitors reported from January 2018 until May 2021. The literature search was performed using several online bibliographical databases (Scopus, Web of Science, Science Direct, Google Scholar, PubMed, and ResearchGate) and two websites. Data analysis showed that the highest number of representatives belongs to Lamiaceae family (up to 20 %), followed by Asteraceae. Almost half of the tested samples were prepared from whole plant/aerial plant parts followed by leaves. The most frequently tested preparations were methanolic extracts (about 25 % of the samples examined). Additionally, synergistic interactions between different herbs and/or isolated compounds were considered as a promising strategy for further research. The presented data showed that medicinal plants preparations represent an unlimited source for research of new and more effective AD and PD treatments. This review will provide a useful starting point for further research on this topic.

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“…Pulsed electric field (PEF) processing is a recognized nonthermal technology that is used to preserve fresh food through the application of short pulses over a range of electric field strengths (Zhang et al., 2020). PEF has various advantages, such as environmental friendliness, low energy consumption, cost efficiency, and short processing time while maintaining the sensory and nutritional quality of food and extending its shelf life without using chemical residues or causing environmental pollution (van Wyk et al., 2019; Zhang et al., 2020). Therefore, this technology can be applied to the sterilization, decontamination, thawing, and preservation of food (Gavahian et al., 2020; Gómez et al., 2019; Lung et al., 2022; Zhang et al., 2020).…”

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

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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.

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Recent Developments in the Preservation of Raw Fresh Food by Pulsed Electric Field

Cited by 35 publications

References 88 publications

Recent advances in emerging techniques for freezing and thawing on aquatic products' quality

Recent advances in emerging techniques for freezing and thawing on aquatic products' quality

Enzyme inhibitors as controllers of neurodegenerative diseases: An update of in vitro effects of medicinal plants

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

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