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White S, Jackson-Davis A, Gordon K, Morris K, Dudley A, Abdallah-Ruiz A, Allgaier K, Sharpe K, Yenduri AK, Green K, Santos F. A Review of Non-thermal Interventions in Food Processing Technologies. J Food Prot 2025; 88:100508. [PMID: 40222655 DOI: 10.1016/j.jfp.2025.100508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2024] [Revised: 04/07/2025] [Accepted: 04/08/2025] [Indexed: 04/15/2025]
Abstract
Foodborne pathogens and spoilage microorganisms continue to be a concern throughout the food industry. As a result, these problematic microorganisms are the cause of foodborne outbreaks, foodborne illness, and premature spoilage-related issues. To address these, thermal technologies have been applied and have a documented history of controlling these microorganisms. Although beneficial, some of these technologies may result in adverse quality effects that can interfere with consumer acceptability. Processors of fresh produce also need technologies to mitigate pathogens with the ability to retain raw quality. In addition, thermal technologies can also result in the reduction or depletion of key nutrients. Consumers of today are health conscious and are concerned with key nutrients in food products necessary for their overall health; this reduction and depletion of nutrients could be considered unacceptable in the eyes of consumers. As a result of this, the food industry works to increase the use of nonthermal technologies to control pathogens and spoilage microorganisms in varying sections of the industry. This review paper will focus on the control of foodborne pathogens and spoilage organisms along with the effects on quality in various food products by the use of pulsed electric field, pulsed light, ultraviolet light, ozonation, cold atmospheric plasma, ultrasound, and ionizing radiation.
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Affiliation(s)
- Shecoya White
- Mississippi State University, Mississippi State, Mississippi 39762, United States.
| | - Armitra Jackson-Davis
- Alabama Agricultural and Mechanical University, 4900 Meridian, Huntsville, AL 35811, United States
| | - Kenisha Gordon
- Mississippi State University, Mississippi State, Mississippi 39762, United States
| | - Kala Morris
- Mississippi State University, Mississippi State, Mississippi 39762, United States
| | - Aaron Dudley
- Alabama Agricultural and Mechanical University, 4900 Meridian, Huntsville, AL 35811, United States
| | | | - Katie Allgaier
- Mississippi State University, Mississippi State, Mississippi 39762, United States
| | - Kyle Sharpe
- Mississippi State University, Mississippi State, Mississippi 39762, United States
| | - Ajay Kumar Yenduri
- Mississippi State University, Mississippi State, Mississippi 39762, United States
| | - Kaylyn Green
- Alabama Agricultural and Mechanical University, 4900 Meridian, Huntsville, AL 35811, United States
| | - Fernanda Santos
- North Carolina State University, Raleigh, NC 27607, United States
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2
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Zare F, Ghasemi N, Bansal N, Hosano H. Advances in pulsed electric stimuli as a physical method for treating liquid foods. Phys Life Rev 2023; 44:207-266. [PMID: 36791571 DOI: 10.1016/j.plrev.2023.01.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Accepted: 01/28/2023] [Indexed: 02/05/2023]
Abstract
There is a need for alternative technologies that can deliver safe and nutritious foods at lower costs as compared to conventional processes. Pulsed electric field (PEF) technology has been utilised for a plethora of different applications in the life and physical sciences, such as gene/drug delivery in medicine and extraction of bioactive compounds in food science and technology. PEF technology for treating liquid foods involves engineering principles to develop the equipment, and quantitative biochemistry and microbiology techniques to validate the process. There are numerous challenges to address for its application in liquid foods such as the 5-log pathogen reduction target in food safety, maintaining the food quality, and scale up of this physical approach for industrial integration. Here, we present the engineering principles associated with pulsed electric fields, related inactivation models of microorganisms, electroporation and electropermeabilization theory, to increase the quality and safety of liquid foods; including water, milk, beer, wine, fruit juices, cider, and liquid eggs. Ultimately, we discuss the outlook of the field and emphasise research gaps.
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Affiliation(s)
- Farzan Zare
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia; School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Negareh Ghasemi
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Hamid Hosano
- Biomaterials and Bioelectrics Department, Institute of Industrial Nanomaterials, Kumamoto University, Kumamoto 860-8555, Japan.
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3
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Impact of Pulsed Electric Fields and pH on Enzyme Inactivation and Bioactivities of Peptic Hydrolysates Produced from Bovine and Porcine Hemoglobin. Foods 2022; 11:foods11213313. [DOI: 10.3390/foods11213313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2022] [Revised: 10/06/2022] [Accepted: 10/17/2022] [Indexed: 11/16/2022] Open
Abstract
The production of bioactive peptides from hemoglobin via peptic hydrolysis is a promising alternative to valorizing slaughterhouse blood proteins. Nevertheless, it has some limitations such as low yield, high cost of enzymes, and the use of chemical reagents. The latter is aggravated by the pH increase to inactivate the enzyme, which can affect the bioactivity of the peptides. Thus, this study aimed to evaluate the effect of pulsed electric fields (PEF) on the pepsin inactivation and biological activities (antimicrobial and antioxidant) of hemoglobin hydrolysates. Bovine (Hb-B) and porcine (Hb-P) hemoglobin were hydrolyzed with pepsin for 3 h and treated with PEFs to inactivate the enzyme. The degree of hydrolysis (DH) did not show significant changes after PEF inactivation, whereas peptide population analysis showed some changes in PEF-treated hydrolysates over time, suggesting residual pepsin activity. PEF treatments showed no significant positive or negative impact on antimicrobial and antioxidant activities. Additionally, the impact of pH (3, 7, and 10) on bioactivity was studied. Higher pH fostered stronger anti-yeast activity and DPPH-scavenging capacity, whereas pH 7 fostered antifungal activity. Thus, the use of hemoglobin from the meat industry combined with PEF treatments could fit the circular economy concept since bioactive peptides can be produced more eco-efficiently and recycled to reduce the spoilage of meat products. Nevertheless, further studies on PEF conditions must be carried out to achieve complete inactivation of pepsin and the potential enhancement of peptides’ bioactivity.
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Nabilah UU, Sitanggang AB, Dewanti‐Hariyadi R, Sugiarto AT, Purnomo EH. Meta‐analysis: Microbial inactivation in milk using Pulsed Electric Field (
PEF
). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Uray Ulfah Nabilah
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology IPB University Bogor 16680 Indonesia
| | - Azis Boing Sitanggang
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology IPB University Bogor 16680 Indonesia
| | - Ratih Dewanti‐Hariyadi
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology IPB University Bogor 16680 Indonesia
- Southeast Asian Food and Agricultural Science and Technology Center IPB University Bogor 16680 Indonesia
| | - Anto Tri Sugiarto
- Technical Implementation Unit for Instrumentation Development, BRIN Bandung 40135 Indonesia
| | - Eko Hari Purnomo
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology IPB University Bogor 16680 Indonesia
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5
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Assessment of Seasonal and Diurnal Variations of Alkaline Phosphatase Activity in Pasteurized Milk. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12104833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The present study was conducted to detect the concentration levels of ALP (alkaline phosphatase) in pasteurized milk and determine whether the pasteurization was successful or not, according to WHO Directives, which clearly state that the ALP (alkaline phosphatase) substance in pasteurized milk must be totally inactivated, by implementing a newly developed method. The study, additionally, focused on repeatability, stability of results, the effect of the environmental temperature, the effect of the different origins of the milk and convenience with respect to performance characteristics of three methods for the detection of ALP. The milk samples were collected from different areas of Greece during February 2016–February 2018 and May 2019–January 2020. The novel enzymatic biochemical method, named the “AP test”, showed superior characteristics for a diversity of materials such as milk, whey, cheese and butter in comparison to the other two methods that were used for screening and quantitative estimation of the concentration of ALP in samples.
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6
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Gentès M, Caron A, Champagne CP. Potential applications of pulsed electric field in cheesemaking. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Marie‐Claude Gentès
- Saint‐Hyacinthe Development and Research Centre Agriculture and Agri‐Food Canada 3600 Casavant Boulevard West Saint‐Hyacinthe Quebec J2S 8E3 Canada
| | - Annie Caron
- Saint‐Hyacinthe Development and Research Centre Agriculture and Agri‐Food Canada 3600 Casavant Boulevard West Saint‐Hyacinthe Quebec J2S 8E3 Canada
| | - Claude P Champagne
- Saint‐Hyacinthe Development and Research Centre Agriculture and Agri‐Food Canada 3600 Casavant Boulevard West Saint‐Hyacinthe Quebec J2S 8E3 Canada
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7
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Li Y, Zhang S, Bao Z, Sun N, Lin S. Explore the activation mechanism of alcalase activity with pulsed electric field treatment: Effects on enzyme activity, spatial conformation, molecular dynamics simulation and molecular docking parameters. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102918] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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8
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Takaki K, Takahashi K, Guionet A, Ohshima T. Pulsed Power Applications for Protein Conformational Change and the Permeabilization of Agricultural Products. Molecules 2021; 26:molecules26206288. [PMID: 34684869 PMCID: PMC8537387 DOI: 10.3390/molecules26206288] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2021] [Revised: 10/12/2021] [Accepted: 10/13/2021] [Indexed: 11/16/2022] Open
Abstract
Pulsed electric fields (PEFs), which are generated by pulsed power technologies, are being tested for their applicability in food processing through protein conformational change and the poration of cell membranes. In this article, enzyme activity change and the permeabilization of agricultural products using pulsed power technologies are reviewed as novel, nonthermal food processes. Compact pulsed power systems have been developed with repetitive operation and moderate output power for application in food processing. Firstly, the compact pulsed power systems for the enzyme activity change and permeabilization are outlined. Exposure to electric fields affects hydrogen bonds in the secondary and tertiary structures of proteins; as a result, the protein conformation is induced to be changed. The conformational change induces an activity change in enzymes such as α-amylase and peroxidase. Secondly, the conformational change in proteins and the induced protein functional change are reviewed. The permeabilization of agricultural products is caused through the poration of cell membranes by applying PEFs produced by pulsed discharges. The permeabilization of cell membranes can be used for the extraction of nutrients and health-promoting agents such as polyphenols and vitamins. The electrical poration can also be used as a pre-treatment for food drying and blanching processes. Finally, the permeabilization of cell membranes and its applications in food processing are reviewed.
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Affiliation(s)
- Koichi Takaki
- Faculty of Science and Engineering, Iwate University, Morioka 020-8551, Japan;
- Agri-Innovation Center, Iwate University, Morioka 020-8550, Japan;
- Correspondence: ; Tel./Fax: +81-19-621-6941
| | - Katsuyuki Takahashi
- Faculty of Science and Engineering, Iwate University, Morioka 020-8551, Japan;
- Agri-Innovation Center, Iwate University, Morioka 020-8550, Japan;
| | - Alexis Guionet
- Agri-Innovation Center, Iwate University, Morioka 020-8550, Japan;
| | - Takayuki Ohshima
- Faculty of Science and Engineering, Gunma University, Kiryu 376-8515, Japan;
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9
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Potential application of non-thermal atmospheric plasma in reducing the activity of Pseudomonas-secreted proteases in milk. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105078] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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10
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Onyekuru LC, Moreira A, Zhang J, Angkawinitwong U, Costa PF, Brocchini S, Williams GR. An investigation of alkaline phosphatase enzymatic activity after electrospinning and electrospraying. J Drug Deliv Sci Technol 2021; 64:None. [PMID: 34345260 PMCID: PMC8312041 DOI: 10.1016/j.jddst.2021.102592] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Revised: 05/04/2021] [Accepted: 05/13/2021] [Indexed: 11/29/2022]
Abstract
The high target specificity and multifunctionality of proteins has led to great interest in their clinical use. To this end, the development of delivery systems capable of preserving their bioactivity and improving bioavailability is pivotal to achieve high effectiveness and satisfactory therapeutic outcomes. Electrohydrodynamic (EHD) techniques, namely electrospinning and electrospraying, have been widely explored for protein encapsulation and delivery. In this work, monoaxial and coaxial electrospinning and electrospraying were used to encapsulate alkaline phosphatase (ALP) into poly(ethylene oxide) fibres and particles, respectively, and the effects of the processing techniques on the integrity and bioactivity of the enzyme were assessed. A full morphological and physicochemical characterisation of the blend and core-shell products was performed. ALP was successfully encapsulated within monolithic and core-shell electrospun fibres and electrosprayed particles, with drug loadings and encapsulation efficiencies of up to 21% and 99%, respectively. Monoaxial and coaxial electrospinning were equally effective in preserving ALP function, leading to no activity loss compared to fresh aqueous solutions of the enzyme. While the same result was observed for monoaxial electrospraying, coaxial electrospraying of ALP caused a 40% reduction in its bioactivity, which was attributed to the high voltage (22.5 kV) used during processing. This demonstrates that choosing between blend and coaxial EHD processing for protein encapsulation is not always straightforward, being highly dependent on the chosen therapeutic agent and the effects of the processing conditions on its bioactivity.
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Affiliation(s)
- Lesley C. Onyekuru
- UCL School of Pharmacy, University College London, 29-39 Brunswick Square, London, WC1N 1AX, UK
| | - Anabela Moreira
- Biofabics Lda., Rua Alfredo Allen 455, 4200-135, Porto, Portugal
| | - Jiazhe Zhang
- UCL School of Pharmacy, University College London, 29-39 Brunswick Square, London, WC1N 1AX, UK
| | - Ukrit Angkawinitwong
- UCL School of Pharmacy, University College London, 29-39 Brunswick Square, London, WC1N 1AX, UK
| | - Pedro F. Costa
- Biofabics Lda., Rua Alfredo Allen 455, 4200-135, Porto, Portugal
| | - Steve Brocchini
- UCL School of Pharmacy, University College London, 29-39 Brunswick Square, London, WC1N 1AX, UK
- UCL Institute of Ophthalmology, University College London, 11-43 Bath Street, London, EC1V 9EL, UK
| | - Gareth R. Williams
- UCL School of Pharmacy, University College London, 29-39 Brunswick Square, London, WC1N 1AX, UK
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11
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Pegu K, Arya SS. Comparative assessment of HTST, hydrodynamic cavitation and ultrasonication on physico-chemical properties, microstructure, microbial and enzyme inactivation of raw milk. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102640] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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12
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Effects of Pulsed Electric Fields and Ultrasound Processing on Proteins and Enzymes: A Review. Processes (Basel) 2021. [DOI: 10.3390/pr9040722] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
There is increasing demand among consumers for food products free of chemical preservatives, minimally processed and have fresh-like natural flavors. To meet these growing demands, the industries and researchers are finding alternative processing methods, which involve nonthermal methods to obtain a quality product that meets the consumer demands and adheres to the food safety protocols. In the past two decades’ various research groups have developed a wide range of nonthermal processing methods, of which few have shown potential in replacing the traditional thermal processing systems. Among all the methods, ultrasonication (US) and pulsed electric field (PEF) seem to be the most effective in attaining desirable food products. Several researchers have shown that these methods significantly affect various major and minor nutritional components present in food, including proteins and enzymes. In this review, we are going to discuss the effect of nonthermal methods on proteins, including enzymes. This review comprises results from the latest studies conducted from all over the world, which would help the research community and industry investigate the future pathway for nonthermal processing methods, especially in preserving the nutritional safety and integrity of the food.
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13
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Zhang S, Sun L, Ju H, Bao Z, Zeng XA, Lin S. Research advances and application of pulsed electric field on proteins and peptides in food. Food Res Int 2021; 139:109914. [DOI: 10.1016/j.foodres.2020.109914] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 08/14/2020] [Accepted: 10/26/2020] [Indexed: 12/31/2022]
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14
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Al-Hilphy AR, Abdulstar AR, Gavahian M. Moderate electric field pasteurization of milk in a continuous flow unit: Effects of process parameters, energy consumption, and shelf-life determination. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102568] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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15
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Soltanzadeh M, Peighambardoust SH, Gullon P, Hesari J, Gullón B, Alirezalu K, Lorenzo J. Quality aspects and safety of pulsed electric field (PEF) processing on dairy products: a comprehensive review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1849273] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Maral Soltanzadeh
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran
| | | | - Patricia Gullon
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), Ourense, Spain
| | - Javad Hesari
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), Ourense, Spain
| | - Beatriz Gullón
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), Ourense, Spain
| | - Kazem Alirezalu
- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, I.R. Iran
| | - Jose Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
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16
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Ahmad T, Butt MZ, Aadil RM, Inam‐ur‐Raheem M, Abdullah, Bekhit AE, Guimarães JT, Balthazar CF, Rocha RS, Esmerino EA, Freitas MQ, Silva MC, Sameen A, Cruz AG. Impact of nonthermal processing on different milk enzymes. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12622] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Talha Ahmad
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Muhammad Zubair Butt
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Muhammad Inam‐ur‐Raheem
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Abdullah
- Department of Food Science and Human Nutrition University of Veterinary and Animal Sciences Lahore54000Pakistan
| | | | - Jonas T Guimarães
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
| | - Celso F Balthazar
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
| | - Ramom S Rocha
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Mestrado Profissional em Ciência e Tecnologia de Alimentos (PCTA) Rua Senador Furtado 121 Rio de Janeiro20270‐021Brazil
| | - Erick A Esmerino
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
| | - Mônica Q Freitas
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
| | - Márcia C Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Mestrado Profissional em Ciência e Tecnologia de Alimentos (PCTA) Rua Senador Furtado 121 Rio de Janeiro20270‐021Brazil
| | - Aysha Sameen
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Mestrado Profissional em Ciência e Tecnologia de Alimentos (PCTA) Rua Senador Furtado 121 Rio de Janeiro20270‐021Brazil
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17
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Liao H, Zhong K, Hu X, Liao X. Effect of high pressure carbon dioxide on alkaline phosphatase activity and quality characteristics of raw bovine milk. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.02.005] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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18
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Liu ZW, Zeng XA, Ngadi M. Enhanced extraction of phenolic compounds from onion by pulsed electric field (PEF). J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13755] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Zhi-Wei Liu
- School of Food Science and Technology; Hunan Agricultural University; Changsha China
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou China
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; Changsha China
- Bioresource Engineering Department; McGill University; Ste-Anne-de-Bellevue Quebec Canada
| | - Xin-An Zeng
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou China
| | - Michael Ngadi
- Bioresource Engineering Department; McGill University; Ste-Anne-de-Bellevue Quebec Canada
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19
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Sharma P, Oey I, Bremer P, Everett DW. Microbiological and enzymatic activity of bovine whole milk treated by pulsed electric fields. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12379] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pankaj Sharma
- Department of Food Science; Gregory Building; 276 Leith Walk Dunedin 9054 New Zealand
- Riddet Institute; Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
| | - Indrawati Oey
- Department of Food Science; Gregory Building; 276 Leith Walk Dunedin 9054 New Zealand
| | - Phil Bremer
- Department of Food Science; Gregory Building; 276 Leith Walk Dunedin 9054 New Zealand
| | - David W Everett
- Riddet Institute; Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
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20
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McAuley CM, Singh TK, Haro-Maza JF, Williams R, Buckow R. Microbiological and physicochemical stability of raw, pasteurised or pulsed electric field-treated milk. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.09.030] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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21
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22
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Segat A, Misra N, Cullen P, Innocente N. Effect of atmospheric pressure cold plasma (ACP) on activity and structure of alkaline phosphatase. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.01.010] [Citation(s) in RCA: 73] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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23
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Ceni G, Fernandes Silva M, Valério Jr. C, Cansian RL, Oliveira JV, Dalla Rosa C, Mazutti MA. Continuous inactivation of alkaline phosphatase and Escherichia coli in milk using compressed carbon dioxide as inactivating agent. J CO2 UTIL 2016. [DOI: 10.1016/j.jcou.2015.11.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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24
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Sharma P, Oey I, Everett DW. Interfacial properties and transmission electron microscopy revealing damage to the milk fat globule system after pulsed electric field treatment. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.01.023] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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25
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Kim HJ, Yong HI, Park S, Kim K, Choe W, Jo C. Microbial safety and quality attributes of milk following treatment with atmospheric pressure encapsulated dielectric barrier discharge plasma. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.07.053] [Citation(s) in RCA: 70] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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26
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Wu L, Zhao W, Yang R, Yan W. Pulsed electric field (PEF)-induced aggregation between lysozyme, ovalbumin and ovotransferrin in multi-protein system. Food Chem 2014; 175:115-20. [PMID: 25577059 DOI: 10.1016/j.foodchem.2014.11.136] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2014] [Revised: 10/30/2014] [Accepted: 11/24/2014] [Indexed: 10/24/2022]
Abstract
The aggregation of multi-proteins is of great interest in food processing and a good understanding of the formation of aggregates during PEF processing is needed for the application of the process to pasteurize protein-based foods. The aggregates formation of a multi-protein system (containing ovalbumin, ovotransferrin and lysozyme) was studied through turbidity, size exclusion chromatography and SDS-PAGE patterns for interaction studies and binding forces. Results from size exclusion chromatography indicated that there was no soluble aggregates formed during PEF processing. The existence of lysozyme was important to form insoluble aggregates in the chosen ovalbumin solution. The results of SDS-PAGE patterns indicated that lysozyme was prone to precipitate, and was relatively the higher component of aggregates. Citric acid could be effective in inhibiting lysozyme from interacting with other proteins during PEF processing. Blocking the free sulphydryl by N-ethylmaleimide (NEM) did not affect aggregation inhibition.
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Affiliation(s)
- Li Wu
- State Key Laboratory of Food Science and Technology and School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, China
| | - Wei Zhao
- School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, China
| | - Ruijin Yang
- School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, China.
| | - Wenxu Yan
- School of Internet of Things Engineering, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, China
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27
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Sharma P, Oey I, Bremer P, Everett DW. Reduction of bacterial counts and inactivation of enzymes in bovine whole milk using pulsed electric fields. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.06.003] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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28
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29
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Assessment of pulsed electric fields induced cellular damage in Saccharomyces cerevisiae: Change in performance of mitochondria and cellular enzymes. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.03.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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30
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The effect of non-thermal processing technologies on microbial inactivation: An investigation into sub-lethal injury of Escherichia coli and Pseudomonas fluorescens. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.01.011] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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31
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Predictive Microbiology. Food Microbiol 2014. [DOI: 10.1128/9781555818463.ch40] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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32
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33
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Effect of pulsed electric field processing on the functional properties of bovine milk. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2013.11.004] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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34
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Buckow R, Chandry PS, Ng SY, McAuley CM, Swanson BG. Opportunities and challenges in pulsed electric field processing of dairy products. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.09.002] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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35
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Halpin R, Cregenzán-Alberti O, Whyte P, Lyng J, Noci F. Combined treatment with mild heat, manothermosonication and pulsed electric fields reduces microbial growth in milk. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.05.008] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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36
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Zbinden MDA, Sturm BS, Nord RD, Carey WJ, Moore D, Shinogle H, Stagg-Williams SM. Pulsed electric field (PEF) as an intensification pretreatment for greener solvent lipid extraction from microalgae. Biotechnol Bioeng 2013; 110:1605-15. [DOI: 10.1002/bit.24829] [Citation(s) in RCA: 105] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2012] [Revised: 12/10/2012] [Accepted: 12/20/2012] [Indexed: 11/09/2022]
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37
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38
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Zhao W, Yang R, Zhang HQ. Recent advances in the action of pulsed electric fields on enzymes and food component proteins. Trends Food Sci Technol 2012. [DOI: 10.1016/j.tifs.2012.05.007] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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39
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Numerical evaluation of lactoperoxidase inactivation during continuous pulsed electric field processing. Biotechnol Prog 2012; 28:1363-75. [DOI: 10.1002/btpr.1582] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2011] [Revised: 06/11/2012] [Indexed: 11/07/2022]
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40
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POURZAKI ABBAS, MIRZAEE HOSSEIN, HEMMATI KAKHKI ABBAS. USING PULSED ELECTRIC FIELD FOR IMPROVEMENT OF COMPONENTS EXTRACTION OF SAFFRON (CROCUS SATIVUS
) STIGMA AND ITS POMACE. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00749.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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41
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GARCIA-AMEZQUITA LUISEDUARDO, PRIMO-MORA ÁNGELRICARDO, GUERRERO-BELTRAN JOSEANGEL, BARBOSA-CÁNOVAS GUSTAVO, SEPULVEDA DAVIDROBERTO. RENNETABILITY OF CHEESE-MAKING MILK PROCESSED BY NONTHERMAL TECHNOLOGIES. J FOOD PROCESS ENG 2012. [DOI: 10.1111/j.1745-4530.2012.00678.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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42
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Bermúdez-Aguirre D, Fernández S, Esquivel H, Dunne PC, Barbosa-Cánovas GV. Milk Processed by Pulsed Electric Fields: Evaluation of Microbial Quality, Physicochemical Characteristics, and Selected Nutrients at Different Storage Conditions. J Food Sci 2011; 76:S289-99. [DOI: 10.1111/j.1750-3841.2011.02171.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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43
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Effect of pulsed electric field and thermal treatment on the physicochemical and functional properties of whey protein isolate. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2010.11.001] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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44
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Microbial inactivation and shelf life comparison of ‘cold’ hurdle processing with pulsed electric fields and microfiltration, and conventional thermal pasteurisation in skim milk. Int J Food Microbiol 2011; 144:379-86. [DOI: 10.1016/j.ijfoodmicro.2010.10.023] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2010] [Revised: 10/19/2010] [Accepted: 10/19/2010] [Indexed: 11/18/2022]
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45
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Rankin S, Christiansen A, Lee W, Banavara D, Lopez-Hernandez A. Invited review: The application of alkaline phosphatase assays for the validation of milk product pasteurization. J Dairy Sci 2010; 93:5538-51. [DOI: 10.3168/jds.2010-3400] [Citation(s) in RCA: 82] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2010] [Accepted: 09/03/2010] [Indexed: 11/19/2022]
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46
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Sui Q, Roginski H, Williams RPW, Wooster TJ, Versteeg C, Wan J. Effect of the ionic strength of pulsed electric field treatment medium on the physicochemical and structural characteristics of lactoferrin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:11725-11731. [PMID: 20958043 DOI: 10.1021/jf102171u] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Pulsed electric field (PEF) treatment (35 kV cm(-1) for 19.2 μs using bipolar 2 μs pulses) was conducted on bovine lactoferrin (LF; 0.4 mg mL(-1)) prepared in simulated milk ultrafiltrate (SMUF), at concentrations between 0.2× and 2× normal strength, with electrical conductivities ranging from 0.17 to 1.04 S m(-1). The physicochemical and structural characteristics (LF content by a spectrophotometric and an ELISA method, surface hydrophobicity, electrophoretic mobility, far-UV circular dichroism spectra, and tryptophan fluorescence) of LF dissolved in SMUF of all strengths tested were not changed after PEF treatment. The PEF treatment of LF in 0.2 strength SMUF did not cause the release of LF-bound ferric ion into the aqueous phase, with a concentration of LF-bound iron being the same as that of the untreated LF control (174 μg L(-1)). However, in treatment media with higher ionic strengths, ferric ion was released from the LF molecule into the aqueous phase. The concentration of LF-bound iron decreased from 174 μg L(-1) for the LF treated in 0.2 strength SMUF to 80 μg L(-1) for that treated in double-strength SMUF. The results suggest that the PEF-induced iron depletion of LF does not appear to cause an appreciable conformational change in LF molecules. PEF treatment could be developed as a novel physical way to produce iron-depleted LF, as an alternative to the existing chemical method.
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Affiliation(s)
- Qian Sui
- Department of Agriculture and Food Systems, Melbourne School of Land and Environment, University of Melbourne, Parkville, VIC 3010, Australia
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47
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Pulsed Electric Field Induced Aggregation of Food Proteins: Ovalbumin and Bovine Serum Albumin. FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-010-0464-8] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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48
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Sui Q, Roginski H, Williams RP, Versteeg C, Wan J. Effect of pulsed electric field and thermal treatment on the physicochemical properties of lactoferrin with different iron saturation levels. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2010.03.013] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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49
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Model for the differentiation of temperature and electric field effects during thermal assisted PEF processing. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.03.034] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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50
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Yu LJ, Ngadi M, Raghavan V. Proteolysis of Cheese Slurry Made from Pulsed Electric Field-Treated Milk. FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-010-0341-5] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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