Review of the application of pulsed electric fields (PEF) technology for food processing in China

Niu, Debao; Zeng, Xin‐An; Ren, Er-Fang; Xu, Feiyue; Li, Jian; Wang, Man-Sheng; Wang, Rui

doi:10.1016/j.foodres.2020.109715

Cited by 120 publications

(70 citation statements)

References 92 publications

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“…Among PEF's processing factors that influence efficiency and selectivity, electric field intensity and pulse duration are considered to possess a key role [15,16]. The electroporation of the cell membrane depends on the electric field intensity.…”

Section: Resultsmentioning

confidence: 99%

“…Despite their beneficial properties, polyphenols are not systematically isolated nowadays from natural sources, due to significant drawbacks of conventional extraction methods. The major drawbacks of conventional extraction methods include the use of expensive and toxic organic solvents in a large quantity, thermal energy and/or substantial mechanical force, the application of long extraction times, the low extraction selectivity, and the decomposition of thermo labile phytochemicals [14][15][16][17][18].…”

Section: Of 11mentioning

confidence: 99%

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Evaluation of Pulsed Electric Field Polyphenol Extraction from Vitis vinifera, Sideritis scardica and Crocus sativus

et al. 2021

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This study exploited the application of pulsed electric field (PEF) on the recovery of polyphenols from aerial parts of Sideritis scardica, tepals of Crocus sativus, and fruits of Vitis vinifera. Short pulses of 10 μs in a period of 1 ms were applied to the plant material, while different electric field intensities, 1.2 to 2.0 kV/cm were tested to optimize the procedure. The content in total polyphenols and the polyphenolic profile of the plant extracts were evaluated. Along with PEF samples, control samples were prepared for comparison. PEF treatment enhanced the recovery in total polyphenols for all the three plants examined. A significant increase was noticed in each plant tested and PEF condition applied, though lower electric field intensities up to 1.4 kV/cm proved to be more effective. Under the optimum electric field intensities, 1.4 kV/cm for V. vinifera and 1.2 kV/cm for S. scardica and C. sativus, increases of 49.15%, 35.25%, and 44.36% in total polyphenol content, respectively, were achieved. Additionally, an 85% increase of quercetin 3-rutinoside for V. vinifera, a 56% of apigenin 7-O-glucoside for S. scardica, and a 64% increase for kaempferol 3-O-glucoside for C. sativus were obtained.

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Section: Resultsmentioning

confidence: 99%

Section: Of 11mentioning

confidence: 99%

Evaluation of Pulsed Electric Field Polyphenol Extraction from Vitis vinifera, Sideritis scardica and Crocus sativus

et al. 2021

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“…The growing demand for safe food with nutritional qualities has influence on the use of pulsed electric field in the food sector. In pulsed electric field, a pulse of high field intensity is applied to food for a very short duration of time ( 19 ). Usually, for the treatment of food, the field intensity is from 25 to 85 kV/cm, and the exposure time is a few milliseconds or nanoseconds.…”

Section: Non-thermal Technologiesmentioning

confidence: 99%

“…It damages the cell wall of microorganisms, leading to the death of microbes and the reduction of the microbial load ( 18 ). The intensity of pulse and pulse width play important roles in microbial reduction in food exposed to pulse electric field treatment ( 19 ). Non-thermal treatment can also arrest the activity of enzymes, leading to the spoilage of fruits and vegetables.…”

Section: Introductionmentioning

confidence: 99%

Non-thermal Technologies for Food Processing

2021

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Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This directed the attention of food professionals toward the development of non-thermal technologies that are green, safe, and environment-friendly. In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food. These non-thermal technologies can be utilized for treating all kinds of food like fruits, vegetables, pulses, spices, meat, fish, etc. Non-thermal technologies have emerged largely in the last few decades in food sector.

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“…In contrast with NTAP, which is mainly used on solid food [7], PEF is preferred to treat liquid food [173]. Still, it remains an effective method for the inactivation of various microorganisms such as foodborne pathogenic bacteria, commonly contaminating fish and seafood products [174].…”

Section: Microbiological Quality and Safetymentioning

confidence: 99%

Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood

Εkonomou¹,

Boziaris²

2021

Applied Sciences

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A literature search and systematic review were conducted to present and discuss the most recent research studies for the past twenty years on the application of non-thermal methods for ensuring the microbiological safety and quality of fish and seafood. This review presents the principles and reveals the potential benefits of high hydrostatic pressure processing (HHP), ultrasounds (US), non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), and electrolyzed water (EW) as alternative methods to conventional heat treatments. Some of these methods have already been adopted by the seafood industry, while others show promising results in inactivating microbial contaminants or spoilage bacteria from solid or liquid seafood products without affecting the biochemical or sensory quality. The main applications and mechanisms of action for each emerging technology are being discussed. Each of these technologies has a specific mode of microbial inactivation and a specific range of use. Thus, their knowledge is important to design a practical application plan focusing on producing safer, qualitative seafood products with added value following today’s consumers’ needs.

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Review of the application of pulsed electric fields (PEF) technology for food processing in China

Cited by 120 publications

References 92 publications

Evaluation of Pulsed Electric Field Polyphenol Extraction from Vitis vinifera, Sideritis scardica and Crocus sativus

Evaluation of Pulsed Electric Field Polyphenol Extraction from Vitis vinifera, Sideritis scardica and Crocus sativus

Non-thermal Technologies for Food Processing

Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood

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