The effect of electrical processing on mass transfer and mechanical properties of food materials

Extraction from Food and Natural Products by Moderate Electric Field: Mechanisms, Benefits, and Potential Industrial Applications

“…Likewise, Porras‐Parral et al. () reported that varying the beet slabs position from parallel to perpendicular with respect to the electric field enhanced the dye extraction by 50%.…”

“…Similarly, increasing the electric field strength from 0 to 17 V/cm enhanced sucrose diffusion from apple slices at 40 °C, which could be explained by the electroporation phenomenon (Simpson et al., ). Likewise, Increasing the electric field strength from 0 to 24 V/cm and from 0 to 1000 V/cm enhanced the extraction rate of betanin (Kulshrestha & Sastry, ) and rice bran extract (Porras‐Parral, Miri, Bakalis, & Fryer, ), respectively. Similar yield enhancements due to increasing electric field were reported for extraction of apple juice (Praporscic et al., ), pectin (Saberian et al., ), polyphenols (Coelho et al., ), anthocyanin (Loypimai et al., ), and palm oil (Pootao & Kanjanapongkul, ).…”

“…Increasing the salt concentration from 0.1 to 1 M enhanced the extraction rate of oil from a rice bran sample (Nair et al., ). Similarly, increasing the electrical conductivity of the alginate gel (Cacl 2 concentration) enhanced the mass transfer of rhodamine 6G in a MEF process at the electric field of 1000 v/cm (Porras‐Parral et al., ). Salengke et al.…”

“…The effect of sample direction with respect to the electric field was also shown to be an effective parameter in the extraction process (Lebovka et al., ; Porras‐Parral et al., ) (Figure ). The maximum heating rate and the enhanced nonthermal induced damages were observed for a perpendicular beet sample orientation with respect to the electric field (Lebovka et al., ).…”

“…Extraction of economically valuable bioactive compounds from natural resources is an interesting topic for many researchers, and several studies have been conducted on this topic. Research has highlighted the benefits of the MEF technique for extraction of bioactive ingredients such as β‐carotene and lycopene (Aamir & Jittanit, ), chlorophyll and carotenoids (Fraccola et al., ; Jaeschke et al., ), phenolic compounds (Al‐Hilphy et al., ; Coelho et al., ), anthocyanin (Loypimai et al., ; Pereira et al., ), betanin (Kulshrestha & Sastry, ; Porras‐Parral et al., ), and herbal extract (Tongprasan et al., ).…”