The role of pulsed electric fields treatment in enhancing the stability of amino acid – sugar complexes:‐ interactions between L‐Phenylalanine and β‐Cyclodextrin

Abstract

In this work, the effect of pulsed electric fields (PEF) treatment on the interactions between amino acids (using L-Phenylalanine: L-Phe) and sugar (using b-Cyclodextrin: b-CD) complex was analysed by fluorescence spectroscopy, Raman spectroscopy and simultaneous thermal analyzer. Moreover, the molecular dynamics of b-CD-L-Phe inclusion complex treated by PEF was calculated by molecular modelling. The results indicated that b-CD-L-Phe complexes are formed by a molar ratio of 1:1, and the stability constant of such complexes increased from 147 to 614 M À1 by PEF treatment. Thermal characterisations of b-CD-L-Phe complexes indicated that the PEF treatment could increase the yield of complexes. The PEF treatment resulted in an increase in the reaction enthalpy of b-CD-L-Phe inclusion complexes by DSC curve. These results show that PEF treatment has the potential to promote the chemical processing, especially the small organic molecules participate in inclusion or cross-linking reaction.

Non‐thermal technologies and its current and future application in the food industry: a review

“…Recently, PEF technology has emerged in some new applications in food processing, such as drying and freezing (Barba et al ., ; Wiktor et al ., ), which showed that PEF treatment could improve the effective water diffusion coefficient prior to drying, and reduce the total freezing time compared with conventional treatment, as well as maintaining good quality. In addition, PEF technology has also been applied to the modification of the properties of food macromolecules, such as starch (Hong et al ., ), pigments (Zhang et al ., ) and the promotion of chemical reactions, such as accelerating the ageing process of wine and chelating reactions (Yang et al ., ; Zhang et al ., , ).…”

Application of nonthermal processing technologies in extracting and modifying polysaccharides: A critical review

“…When an external electric field is introduced, the net stabilization energy (charge) of electronic relaxation in a biomacromolecules system is altered that the dielectric constants of polysaccharides change, resulting in molecular polarization. Moreover, polarization is exhibited as a change of the conformation of the native polysaccharides, including electrochemical reactions, aggregation, or disintegration processes (Giteru et al, 2018;Hong, Chen, et al, 2016;Z.-H. Zhang et al, 2016). The application of PEF to modify polysaccharides are summarized in Table 3.…”

“…This change may slightly change the molecular structure of starch by rearranging the short-range structure and damaging the amorphous and crystalline structure by PEF, as supported by attenuated total reflectance Fourier transform infrared (ATR-FTIR), scanning electron microscopy (SEM), and X-ray diffraction (XRD) analyses. In addition, PEF could promote chemical reaction processes, such as starch esterification, starch etherification, and β-cyclodextrin encapsulation reaction, under mild conditions Tao et al, 2014;Z.-H. Zhang et al, 2016). Therefore, the special groups of polysaccharides could be possibly modified by adding modifiers in the process of PEF extraction of polysaccharides to improve the stability, biological activity, and processing characteristics.…”

Variations in cellular membrane fatty acid composition ofEscherichia coliin resistance to pulsed electric fields induced by eugenol

“…Pulsed electric field (PEF) has gained much attention as a widely used non‐thermal sterilization technology because of its good sterilization effect and the maximum preservation of food nutrients (Hong, Chen, Zeng, & Han, ; Sampedro, Rodrigo, & Martinez, ; Zhang et al, ). The mechanism by which PEF inactivates bacteria can be mainly explained by electroporation of membrane.…”