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Jeong SH, Lee HB, Lee DU. Effects of Pulsed Electric Field on Meat Tenderization and Microbial Decontamination: A Review. Food Sci Anim Resour 2024; 44:239-254. [PMID: 38764506 PMCID: PMC11097037 DOI: 10.5851/kosfa.2023.e82] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 11/23/2023] [Accepted: 12/19/2023] [Indexed: 05/21/2024] Open
Abstract
This review sought to categorize studies on meat tenderization and safety through pulsed electric field (PEF) treatment, with a particular focus on reconciling conflicting findings regarding the tenderization effect (i.e., the primary outcome of PEF treatment) and to discuss the underlying mechanisms of these effects. While the tenderization effect may vary depending on the homogeneity of PEF treatment and variations in the conditions of texture measurements, the protein associated with tenderization was degraded by PEF treatment in most studies. PEF technology enables the delivery of a high voltage for a brief duration, typically in the microsecond range, making it a non-thermal technology. One of the distinct advantages of PEF is its ability to preserve the freshness of meat due to its exceptionally short treatment time. While PEF studies have traditionally centered on pasteurizing liquid foods, research on its application to meat is steadily expanding. Therefore, this review aims to elucidate the mechanisms of PEF and provide current insights into the applications of this technology for meat tenderization and microbial inactivation.
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Affiliation(s)
- Se-Ho Jeong
- Department of Food Science and
Biotechnology, Chung-Ang University, Anseong 17546,
Korea
| | - Han-Beak Lee
- Department of Food Science and
Biotechnology, Chung-Ang University, Anseong 17546,
Korea
| | - Dong-Un Lee
- Department of Food Science and
Biotechnology, Chung-Ang University, Anseong 17546,
Korea
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Katsouli M, Dermesonlouoglou E, Dimopoulos G, Karafantalou E, Giannakourou M, Taoukis P. Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes. Foods 2024; 13:171. [PMID: 38201199 PMCID: PMC10779092 DOI: 10.3390/foods13010171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 12/22/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024] Open
Abstract
From a quality standpoint, it is desirable to preserve the characteristics of fresh-cut potatoes at their peak. However, due to the mechanical tissue damage during the cutting process, potatoes are susceptible to enzymatic browning. This study pertains to the selection of the appropriate osmotic dehydration (OD), high pressure (HP), and pulsed electric fields (PEF) processing conditions leading to effective quality retention of potato cuts. PEF (0.5 kV/cm, 200 pulses) or HP (400 MPa, 1 min) treatments prior to OD (35 °C, 120 min) were found to promote the retention of the overall quality (texture and color) of the samples. The incorporation of anti-browning agents (ascorbic acid and papain) into the osmotic solution improved the color retention, especially when combined with PEF or HP due to increased solid uptake (during OD) as indicated by DEI index (2.30, 1.93, and 2.10 for OD treated 120 min, non-pre-treated, HP pre-treated, and PEF pre-treated samples, respectively). PEF and HP combined with OD and anti-browning agent enrichment are sought to improve the quality and microbial stability of fresh-cut potatoes during refrigerator storage. Untreated fresh-cut potatoes were characterized by color degradation from the 2nd day of storage at 4 °C, and presented microbial growth (total viable counts: 6 log (CFU)/g) at day 6, whereas pre-treated potato samples retained their color and microbiologically stability after 6 days of cold storage (total viable counts, <4 log(CFU)/g).
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Affiliation(s)
| | - Efimia Dermesonlouoglou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), 9, Iroon Polytechniou Str, 15772 Zografou, Greece; (M.K.); (G.D.); (E.K.); (M.G.); (P.T.)
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3
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Yeo H, Kim SY, Shahbaz HM, Jeong SH, Ju HI, Jeon JH, Lee DU. Effects of Pulsed Electric Field Pretreatment on Black Tea Processing and Its Impact on Cold-Brewed Tea. Foods 2024; 13:164. [PMID: 38201192 PMCID: PMC10779252 DOI: 10.3390/foods13010164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 12/14/2023] [Accepted: 12/25/2023] [Indexed: 01/12/2024] Open
Abstract
This study applied pulsed electric fields (PEFs) to accelerate the withering and drying processes during cold-brewed black tea production. PEF pretreatment was administered at 1.0, 1.5, and 2.0 kV/cm electric field strengths, combined with varying withering times from 8 to 12 hr. During the 12-hour withering process, the redness value (a*) and total color change (∆E) of PEF-treated leaves significantly increased (p < 0.05). Furthermore, the homogenous redness of tea leaves during fermentation depended on the PEF strength applied. In addition, PEF pretreatment remarkably reduced the drying time, up to a 50% reduction at a 2.0 kV/cm field strength. Additionally, the 2.0 kV/cm PEF-pretreated black tea exhibited a notable 42% increase in theaflavin (TF) content and a 54% increase in thearubigin (TR) content. Sensory evaluation scores were highest for black tea that received PEF pretreatment at 2.0 kV/cm. These findings highlight the significant potential of PEFs in enhancing the efficiency of withering and drying processes while positively impacting the physicochemical and sensory properties of cold-brewed black tea.
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Affiliation(s)
- Hyunho Yeo
- Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea; (H.Y.); (S.-Y.K.); (S.-H.J.); (H.-I.J.); (J.-H.J.)
- R&D Center, Ottogi Co., Ltd., Anyang 14060, Republic of Korea
| | - Si-Yeon Kim
- Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea; (H.Y.); (S.-Y.K.); (S.-H.J.); (H.-I.J.); (J.-H.J.)
| | - Hafiz Muhammad Shahbaz
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan;
| | - Se-Ho Jeong
- Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea; (H.Y.); (S.-Y.K.); (S.-H.J.); (H.-I.J.); (J.-H.J.)
| | - Hye-In Ju
- Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea; (H.Y.); (S.-Y.K.); (S.-H.J.); (H.-I.J.); (J.-H.J.)
| | - Ji-Hee Jeon
- Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea; (H.Y.); (S.-Y.K.); (S.-H.J.); (H.-I.J.); (J.-H.J.)
| | - Dong-Un Lee
- Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea; (H.Y.); (S.-Y.K.); (S.-H.J.); (H.-I.J.); (J.-H.J.)
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Optimization and Intensification of Bioactive Components and Antioxidant Activity of Extracts from Date Fruit (Phoenix dactylifera L.) Using Pulsed Electric Fields (PEF) Technology and Thermal Processing. Processes (Basel) 2023. [DOI: 10.3390/pr11030884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023] Open
Abstract
The objective of this study was to assess the impact of pulsed electric field (PEF) treatment on the extraction of polyphenolics and antioxidant activity from downgraded date palm fruits. The PEF pretreatments (frequency: 30 Hz, time: 50 μs, pulse number: 240, the electric field strengths were found to be 1, 2, and 2.5 kV.cm−1, and methanol (50%) and temperatures (20, 40, 50 °C)) were optimized and applied before extraction to produce an extract of date fruits with a high content of bioactive compounds. The extracts obtained immediately after pretreatments were analyzed for total polyphenolic content, antioxidant activity, and phenolic profiles. The results revealed that the PEF-assisted extracts at 2.5 kV.cm−1 at T50 °C exhibited higher polyphenol content (+27%) and antioxidant activity (+31%) and notably improved phenolic profiles compared to untreated extracts. PEF treatment processing significantly enhanced the bioactive components and antioxidant activities of date fruits over time, regardless of the treatment applied and the extraction’s temperature. Hence, the application of PEF combined with thermal processing can be an appropriate alternative treatment for a better extractability of bioactive compounds from fruit of dates and food byproducts. These biomolecules could be consumed as new food technology, incorporated as food additives, and nutraceuticals products.
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A Pulsed Electric Field Accelerates the Mass Transfer during the Convective Drying of Carrots: Drying and Rehydration Kinetics, Texture, and Carotenoid Content. Foods 2023; 12:foods12030589. [PMID: 36766117 PMCID: PMC9914679 DOI: 10.3390/foods12030589] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 01/24/2023] [Accepted: 01/27/2023] [Indexed: 01/31/2023] Open
Abstract
The pulsed electric field (PEF) is a non-thermal food processing technology that induces electroporation of the cell membrane thus improving mass transfer through the cell membrane. In this study, the drying and rehydration kinetics, microstructure, and carotenoid content of carrot (Daucus carota) pretreated by PEF during convective drying at 50 °C were investigated. The PEF treatment was conducted with different field strengths (1.0-2.5 kV/cm) using a fixed pulse width of 20 µs and at a pulse frequency of 50 Hz. The PEF 2.5 kV/cm showed the shortest drying time, taking 180 min, whereas the control required 330 min for the same moisture ratio, indicating a 45% reduction in drying time. The rehydration ability also increased as the strengths of PEF increased. PEF 2.5 kV/cm resulted in 27.58% increase in moisture content compared to the control after rehydration (1 h). Three mathematical models were applied to the drying and rehydration data; the Page and Peleg models were selected as the most appropriate models to describe the drying and rehydration kinetics, respectively. The cutting force of the sample was decreased as the strength of PEF increased, and a more homogeneous cellular structure was observed in the PEF pretreatment group. The reduction in drying time by PEF was beneficial to the carotenoid content, and PEF 2.5 kV/cm showed the highest preservation content of carotenoid. Overall, these results suggested that the pretreatment of PEF and the drying and rehydration rate influence the quality of products, functional components, and cellular structure.
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Yang W, Wang P, Zhang W, Xu M, Yan L, Yan Z, Du W, Ouyang L, Liu B, Wu Z, Zhang Z, Zhao S, Li X, Wang L. Review on preservation techniques of edible lily bulbs in China. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2107708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
- Wenzhe Yang
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Peng Wang
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Wen Zhang
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Mengda Xu
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Lihong Yan
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Ziyi Yan
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Wanhua Du
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Lu Ouyang
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Bin Liu
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Zijian Wu
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Zhe Zhang
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Songsong Zhao
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Xingbo Li
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Lei Wang
- School of Construction and Environmental Engineering, Shenzhen Polytechnic, Shenzhen, P.R. China
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Genovese J, Stručić M, Serša I, Novickij V, Rocculi P, Miklavčič D, Mahnič-Kalamiza S, Kranjc M. PEF treatment effect on plant tissues of heterogeneous structure no longer an enigma: MRI insights beyond the naked eye. Food Chem 2022. [DOI: 10.1016/j.foodchem.2022.134892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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8
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Hwang JH, Jung AH, Yu SS, Park SH. Rapid freshness evaluation of cow milk at different storage temperatures using in situ electrical conductivity measurement. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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9
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Donn P, Prieto MA, Mejuto JC, Cao H, Simal-Gandara J. Functional foods based on the recovery of bioactive ingredients from food and algae by-products by emerging extraction technologies and 3D printing. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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10
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Zongo PA, Khalloufi S, Mikhaylin S, Ratti C. Pulsed Electric Field and Freeze-Thawing Pretreatments for Sugar Uptake Modulation during Osmotic Dehydration of Mango. Foods 2022; 11:foods11172551. [PMID: 36076739 PMCID: PMC9455069 DOI: 10.3390/foods11172551] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 08/17/2022] [Accepted: 08/18/2022] [Indexed: 11/30/2022] Open
Abstract
Osmotic dehydration kinetics depends on food tissue microstructure; thus, modulation of mango porosity could help selectively enhance water removal over sugar gain. In this present study, pretreatments of freeze-thawing (freezing at −36 °C for 2 weeks and thawing at 4 °C for 24 h) and pulsed electric field (1 kV/cm, 10 and 30 pulse numbers), were applied to mango 1 cm-thickness slices prior to osmotic dehydration conducted at 40 °C for 4 h. Three different 60 °Brix agave syrup solutions with or without added polysaccharides (inulin or xanthan gum) were used in the osmotic dehydration operation. Water loss (WL), sugar gain (SG) and microstructure images were used to compare the effects of pretreatments on mango osmotic dehydration efficiency. Results indicated that pulsed electric field (PEF) pretreatment increased slightly WL during osmotic dehydration, contrary to freeze-thawing (F-T), which for most cases led to a decrease. As for solids uptake, due to higher damage induced by F-T to mango tissue, SG was higher than for fresh and PEF pretreated mangoes. Using xanthan gum as additive to agave syrup solution, helped to decrease sugar uptake in frozen-thawed mango due to an increase in solution viscosity. A similar WL/SG ratio was obtained with frozen-thawed mango in solution with xanthan gum. Therefore, in the case of frozen-thawed mango, it is recommended to use an osmotic solution with high viscosity to obtain low sugar uptake in the final product. The novelty of this contribution is twofold: (i) using pretreatments (F-T or PEF) to minimize sugar uptake during osmotic dehydration, and (ii) using agave syrup with added polysaccharides to enrich final product with inulin.
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Affiliation(s)
- Pingdwendé Assana Zongo
- Food Science Department, Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC G1V 0A6, Canada
| | - Seddik Khalloufi
- Soils and Agri-Food Engineering Department, Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC G1V 0A6, Canada
| | - Sergey Mikhaylin
- Food Science Department, Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC G1V 0A6, Canada
| | - Cristina Ratti
- Soils and Agri-Food Engineering Department, Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC G1V 0A6, Canada
- Correspondence: ; Tel.: +1-418-656-2131; Fax: +1-418-656-3723
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11
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Fan R, Wang L, Fan J, Sun W, Dong H. The Pulsed Electric Field Assisted-Extraction Enhanced the Yield and the Physicochemical Properties of Soluble Dietary Fiber From Orange Peel. Front Nutr 2022; 9:925642. [PMID: 35938122 PMCID: PMC9355398 DOI: 10.3389/fnut.2022.925642] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Accepted: 06/21/2022] [Indexed: 11/30/2022] Open
Abstract
The study aimed to investigate the effects of pulsed electric field (PEF)-assisted extraction on the yield, physicochemical properties, and structure of soluble dietary fiber (SDF) from orange peel. The results showed that the optinal parameters of PEF assisted extraction SDF was temperature of 45oC with the electric field intensity of 6.0 kV/cm, pulses number of 30, and time of 20min and SDF treated with PEF showed the higher water solubility, water-holding and oil-holding capacity, swelling capacity, emulsifying activity, emulsion stability, foam stability and higher binding capacity for Pb2+, As3+, Cu2+, and higher which resulted from the higher viscosity due to PEF treatment. Compared with the untreated orange peel, the SDF obtained with PEF exhibited stronger antioxidant activities, which was due to its smaller molecular weight (189 vs. 512 kDa). In addition, scanning electron micrograph images demonstrated that the surface of PEF-SDF was rough and collapsed. Overall, it was suggested that PEF treatment could improve the physicochemical properties of SDF from the orange peel and would be the potential extraction technology with high efficiency.
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Affiliation(s)
- Rui Fan
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, China
| | - Lei Wang
- Key Laboratory of Agricultural Product Quality Evaluation and Nutrition Health, Ministry of Agriculture and Rural Affairs, Tangshan, China
- Tangshan Food and Drug Comprehensive Testing Center, Tangshan, China
| | - Jingfang Fan
- Hebei Plant Protection and Quarantine General Station, Shijiazhuang, China
| | - Wanqiu Sun
- Beijing Institute of Nutritional Resources Co., Ltd., Beijing, China
| | - Hui Dong
- Shijiazhuang Institute of Pomology, Heibei Academy of Agriculture and Forestry Science, National Pear Improvement Centre, Shijiazhuang, China
- *Correspondence: Hui Dong ;
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Li J, Dadmohammadi Y, Li P, Madarshahian S, Abbaspourrad A. Generation of garlic flavor after frying by infusing alliin into potato strips using pulsed electric field and assisted infusion methods. Food Chem 2022; 396:133643. [PMID: 35841679 DOI: 10.1016/j.foodchem.2022.133643] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 06/30/2022] [Accepted: 07/04/2022] [Indexed: 11/24/2022]
Abstract
A new method of alliin infusion into potato strips to generate garlic flavor upon frying was investigated. Potato strips were treated using pulsed electric field (PEF) and then allin was infused into the treated strips using immersion, ultrasound, or vacuum assisted infusion. Results showed that under lower PEF intensities (0.250, 0.650 and 1.250 kJ/kg), assisted infusion methods significantly improve alliin infusion efficiency (p < 0.05). The kinetics for alliin infusion showed that 1.250 kJ/kg PEF treatment and 35 kHz ultrasound assisted infusion have the highest a values of 94.69 and 94.80 (mg/mL.h), respectively. Scanning electron microscope (SEM) highlighted different cell structural changes before and after being treated with different PEF intensities and infusion methods. Sensory evaluations confirmed generation of garlic flavor upon frying (p < 0.05).
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Affiliation(s)
- Jieying Li
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca 14853, NY, USA
| | - Younas Dadmohammadi
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca 14853, NY, USA
| | - Peilong Li
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca 14853, NY, USA
| | - Sara Madarshahian
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca 14853, NY, USA
| | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca 14853, NY, USA.
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Knappert J, Nolte J, Friese N, Yang Y, Lindenberger C, Rauh C, McHardy C. Decay of Trichomes of Arthrospira platensis After Permeabilization Through Pulsed Electric Fields (PEFs) Causes the Release of Phycocyanin. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.934552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The cyanobacterium Arthrospira platensis is a promising source of edible proteins and other highly valuable substances such as the blue pigment-protein complex phycocyanin. Pulsed electric field (PEF) technology has recently been studied as a way of permeabilizing the cell membrane, thereby enhancing the mass transfer of water-soluble cell metabolites. Unfortunately, the question of the release mechanism is not sufficiently clarified in published literature. In this study, the degree of cell permeabilization (cell disintegration index) was directly measured by means of a new method using fluorescent dye propidium iodide (PI). The method allows for conclusions to be drawn about the effects of treatment time, electric field strength, and treatment temperature. Using a self-developed algorithm for image segmentation, disintegration of trichomes was observed over a period of 3 h. This revealed a direct correlation between cell disintegration index and decay of trichomes. This decay, in turn, could be brought into a direct temporal relationship with the release of phycocyanin. For the first time, this study reveals the relationship between permeabilization and the kinetics of particle decay and phycocyanin extraction, thus contributing to a deeper understanding of the release of cell metabolites in response to PEF. The results will facilitate the design of downstream processes to produce sustainable products from Arthrospira platensis.
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Effects of pulsed electric field pretreatment on mass transfer and quality of beef during marination process. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103061] [Citation(s) in RCA: 2] [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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15
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Wang L, Huang J, Li Z, Liu D, Fan J. A review of the polyphenols extraction from apple pomace: novel technologies and techniques of cell disintegration. Crit Rev Food Sci Nutr 2022; 63:9752-9765. [PMID: 35522079 DOI: 10.1080/10408398.2022.2071203] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Apple pomace, a solid waste produced during industrial processing of apple juice or cider, is a rich source of high value-added compounds such as polyphenols. This review summarizes present studies on the qualitative and quantitative methods, including Folin-Ciocalteu colorimetric, high pressure liquid chromatography (HPLC) and fluorescence spectrum, as well as enhanced extraction methods of polyphenols in apple pomace by different traditional and novel technologies, including ultrasounds (US), microwave (MW), pulsed electric fields (PEF), high voltage electrical discharges (HVED) and enzyme. The principles and characteristics of different effective enhanced extraction technologies of polyphenols in apple pomace were compared. In addition, the different cell disruption analysis methods, such as destructive detection method (electrical conductivity disintegration index, Zc), image analysis method (including scanning electron microscopy, SEM, and confocal laser scanning microscopy, CLSM), and nondestructive method (such as magnetic resonance imaging, MRI) are presented in this review. The study proved that there was a correlation between destructive detection method and image analysis method. However, each of the technologies reviewed in this study has some disadvantages to overcome, and some mechanisms need to be further substantiated. Therefore, more competitive techniques for polyphenols extraction and analysis of cell disintegration are needed to emerge in the future.
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Affiliation(s)
- Lu Wang
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
- bSorbonne Université, Université de Technologie de Compiègne, Laboratoire de Transformations Intégrées de la Matière Renouvelable, Compiègne Cedex, France
| | - Jingzhe Huang
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
| | - Zonghao Li
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
| | - Dan Liu
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, People's Republic of China
| | - Jianhua Fan
- School of Mechanical and Aerospace Engineering, Jilin University, Changchun, People's Republic of China
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Cokgezme OF, Icier F. Frequency and wave type effects on extractability of oleuropein from olive leaves by moderate electric field assisted extraction. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102985] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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17
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Jena S, Singh R. Agricultural crop waste materials - A potential reservoir of molecules. ENVIRONMENTAL RESEARCH 2022; 206:112284. [PMID: 34717942 DOI: 10.1016/j.envres.2021.112284] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 09/09/2021] [Accepted: 10/19/2021] [Indexed: 06/13/2023]
Abstract
Crop wastes are one of the agricultural wastes generated during the production and processing of food materials. Their generation is the other side of developmental activities. They are now becoming an alarming source of environmental pollution, leading to an unhealthy society. There is an urgent need to develop robust methods to utilize these types of wastes into beneficial compounds or materials. Many works are successfully done in these areas, and several strategies have been developed to produce biochemicals from biological wastes. In other words, value addition has been done to the crop waste materials. The chemicals like carbohydrates, minerals, proteins, and other compounds have been isolated from various crop residues. In this context, this article covers an overview of the crop wastes, chemicals isolated from them, their extraction methods, and the way forward to get the valuable chemicals.
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Affiliation(s)
- Saikrushna Jena
- Department of Applied Chemistry, Delhi Technological University, Delhi, 110 042, India
| | - Ram Singh
- Department of Applied Chemistry, Delhi Technological University, Delhi, 110 042, India.
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Application of Pulsed Electric Field as a Pre-Treatment for Subcritical Water Extraction of Quercetin from Onion Skin. Foods 2022; 11:foods11081069. [PMID: 35454657 PMCID: PMC9025617 DOI: 10.3390/foods11081069] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 03/15/2022] [Accepted: 04/06/2022] [Indexed: 01/14/2023] Open
Abstract
Pulsed electric field (PEF) treatment promotes the electroporation of biological membranes, and if included as a pre-treatment, could improve the extraction of certain constituents therefrom. The aim of this study was to determine the optimal extraction conditions for extracting the flavonoid quercetin from dried onion skin and to establish whether the yield could be enhanced by combining PEF pre-treatment with an eco-friendly extraction method that uses subcritical water extraction (SWE). Samples of onion skin were treated with PEF under conditions of varying electric field strength (0.5–2.5 kV/cm) and duration (5–120 s). SWE was then performed with an extraction time of 15 min and at temperatures ranging from 105 °C to 185 °C. Among the conditions tested, the yield of total quercetin was the highest after pretreatment with PEF at 2.5 kV/cm for 15 s, followed by SWE at 145 °C for 15 min (yield 19.25 ± 0.77 mg/g dried onion skin, mean ± standard deviation). Pretreatment with PEF improved the yield of total quercetin extracted by 33.22% compared with the PEF-untreated samples. These findings demonstrate that pretreatment of onion skin with PEF has the potential to improve flavonoid extraction.
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Rodríguez-González I, Díaz-Reinoso B, Domínguez H. Intensification Strategies for the Extraction of Polyunsaturated Fatty Acids and Other Lipophilic Fractions From Seaweeds. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02757-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Astráin-Redín L, Moya J, Alejandre M, Beitia E, Raso J, Calvo B, Cebrián G, Álvarez I. Improving the microbial inactivation uniformity of pulsed electric field ohmic heating treatments of solid products. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112709] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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21
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Recent advances on analytical methodologies for screening and detection of biophenols and their challenges: A brief review. RESULTS IN CHEMISTRY 2022. [DOI: 10.1016/j.rechem.2022.100456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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22
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Jha AK, Sit N. Extraction of bioactive compounds from plant materials using combination of various novel methods: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.11.019] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Abi-Khattar AM, Boussetta N, Rajha HN, Abdel-Massih RM, Louka N, Maroun RG, Vorobiev E, Debs E. Mechanical damage and thermal effect induced by ultrasonic treatment in olive leaf tissue. Impact on polyphenols recovery. ULTRASONICS SONOCHEMISTRY 2022; 82:105895. [PMID: 34972073 PMCID: PMC8799614 DOI: 10.1016/j.ultsonch.2021.105895] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 12/12/2021] [Accepted: 12/24/2021] [Indexed: 05/05/2023]
Abstract
The influence of ultrasound treatment (US) on cellular damage of olive leaf tissue was studied. Mechanical damage and thermal effect of US were characterized. The level of tissue damage was defined by the diffusivity disintegration index ZD based on the diffusivity of solutes extracted from olive leaves differently treated. The Arrhenius form using the temperature dependences of the thermal treatment time within the temperature interval 20-90 °C was observed for the thermal process. The corresponding activation energy ΔUT was estimated as 57 kJ/mol. The temperature dependences of electrical conductivity were measured for extracts of intact and maximally treated olive leaves. Then the diffusivity disintegration index ZD and total phenolic compounds recovery for three studied US powers were calculated (100, 200, and 400 W). The results evidenced that the mechanically stimulated damage in olive leaf tissue can occur even at a low US power of 100 W if treatment time is long enough (t = 3.5 h). The US treatment noticeably accelerated the diffusion process mechanically in addition to its thermal effect. Trials in aqueous solution revealed the dependence of polyphenols extraction on damage level with respect to the US power applied.
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Affiliation(s)
- Anna-Maria Abi-Khattar
- Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Saint-Joseph University, P. O. Box 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
| | - Nadia Boussetta
- Université de Technologie de Compiègne, Génie des Procédés Industriels, EA 4297, Unité Transformations Intégrées de la Matière Renouvelable, 60205 Compiègne Cedex, France
| | - Hiba N Rajha
- Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Saint-Joseph University, P. O. Box 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon; Ecole Supérieure d'Ingénieurs de Beyrouth (ESIB), Saint-Joseph University, CST Mkalles Mar Roukos, P. O. Box 11-514, Riad El Solh, Beirut 1107 2050, Lebanon
| | - Roula M Abdel-Massih
- Department of Biology, Faculty of Arts and Sciences, University of Balamand, P. O. Box 100, Tripoli, Lebanon
| | - Nicolas Louka
- Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Saint-Joseph University, P. O. Box 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
| | - Richard G Maroun
- Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Saint-Joseph University, P. O. Box 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
| | - Eugene Vorobiev
- Université de Technologie de Compiègne, Génie des Procédés Industriels, EA 4297, Unité Transformations Intégrées de la Matière Renouvelable, 60205 Compiègne Cedex, France
| | - Espérance Debs
- Department of Biology, Faculty of Arts and Sciences, University of Balamand, P. O. Box 100, Tripoli, Lebanon.
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Visockis M, Bobinaitė R, Ruzgys P, Barakauskas J, Markevičius V, Viškelis P, Šatkauskas S. Assessment of plant tissue disintegration degree and its related implications in the pulsed electric field (PEF)–assisted aqueous extraction of betalains from the fresh red beetroot. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102761] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Application of Emerging Cell Disintegration Techniques for the Accelerated Recovery of Curcuminoids from Curcuma longa. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11178238] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Curcuminoids, the bioactive compounds with many beneficial effects on human health, exist in Curcuma longa (turmeric). In the present study, the impact of different cell disintegration techniques to enhance total curcuminoid recovery (TC) from fresh and dried turmeric was investigated. The impact of thermal pretreatment (TP), ultrasound pretreatment (UP), enzyme pretreatment (EP), and pulsed electric field pretreatment (PEF) on the recovery of curcumin (CUR), demethoxycurcumin (DMC), and bis-demethoxycurcumin (BDMC) from fresh and dried turmeric were studied. The cell disintegration index (Zp) and high-performance liquid chromatography (HPLC) analysis of curcuminoids were performed to evaluate the efficiency of the applied techniques. With fresh turmeric, the highest curcuminoid recovery was 83.6 mg/g dry basis with EP. The highest structural tissue damage was obtained with UP achieving a cell disintegration level of 92.5%. The technology with the highest time-saving and low specific energy input was PEF with a total curcuminoid recovery of 80.9 mg/g dry basis. Working with dried turmeric, the drying required high specific energy input for 72 h at 50 °C; however, the untreated dried sample reached 125.3 mg/g dry basis of TC without further pretreatment after drying.
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Lorenzo MF, Bhonsle SP, Arena CB, Davalos RV. Rapid Impedance Spectroscopy for Monitoring Tissue Impedance, Temperature, and Treatment Outcome During Electroporation-Based Therapies. IEEE Trans Biomed Eng 2021; 68:1536-1546. [PMID: 33156779 PMCID: PMC8127872 DOI: 10.1109/tbme.2020.3036535] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
OBJECTIVE Electroporation-based therapies (EBTs) employ high voltage pulsed electric fields (PEFs) to permeabilize tumor tissue; this results in changes in electrical properties detectable using electrical impedance spectroscopy (EIS). Currently, commercial potentiostats for EIS are limited by impedance spectrum acquisition time ( ∼ 10 s); this timeframe is much larger than pulse periods used with EBTs ( ∼ 1 s). In this study, we utilize rapid EIS techniques to develop a methodology for characterizing electroporation (EP) and thermal effects associated with high-frequency irreversible EP (H-FIRE) in real-time by monitoring inter-burst impedance changes. METHODS A charge-balanced, bipolar rectangular chirp signal is proposed for rapid EIS. Validation of rapid EIS measurements against a commercial potentiostat was conducted in potato tissue using flat-plate electrodes and thereafter for the measurement of impedance changes throughout IRE treatment. Flat-plate electrodes were then utilized to uniformly heat potato tissue; throughout high-voltage H-FIRE treatment, low-voltage inter-burst impedance measurements were used to continually monitor impedance change and to identify a frequency at which thermal effects are delineated from EP effects. RESULTS Inter-burst impedance measurements (1.8 kHz - 4.93 MHz) were accomplished at 216 discrete frequencies. Impedance measurements at frequencies above ∼ 1 MHz served to delineate thermal and EP effects in measured impedance. CONCLUSION We demonstrate rapid-capture ( 1 s) EIS which enables monitoring of inter-burst impedance in real-time. For the first time, we show impedance analysis at high frequencies can delineate thermal effects from EP effects in measured impedance. SIGNIFICANCE The proposed waveform demonstrates the potential to perform inter-burst EIS using PEFs compatible with existing pulse generator topologies.
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Ammelt D, Lammerskitten A, Wiktor A, Barba FJ, Toepfl S, Parniakov O. The impact of pulsed electric fields on quality parameters of freeze‐dried red beets and pineapples. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14803] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dagmar Ammelt
- Elea Vertriebs‐ und Vermarktungsgesellschaft mbH Prof.‐von‐Klitzing Str. 9 QuakenbrückD‐49610Germany
| | - Alica Lammerskitten
- Elea Vertriebs‐ und Vermarktungsgesellschaft mbH Prof.‐von‐Klitzing Str. 9 QuakenbrückD‐49610Germany
| | - Artur Wiktor
- Department of Food Engineering and Process Management Institute of Food Sciences Warsaw University of Life Sciences (WULS‐SGGW) Warszawa02‐787Poland
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department Faculty of Pharmacy Universitat de València Avda. Vicent Andrés Estellés, s/n Burjassot, València46100Spain
| | - Stefan Toepfl
- Elea Vertriebs‐ und Vermarktungsgesellschaft mbH Prof.‐von‐Klitzing Str. 9 QuakenbrückD‐49610Germany
| | - Oleksii Parniakov
- Elea Vertriebs‐ und Vermarktungsgesellschaft mbH Prof.‐von‐Klitzing Str. 9 QuakenbrückD‐49610Germany
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29
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Iaccheri E, Castagnini J, Dalla Rosa M, Rocculi P. New insights into the glass transition of dried fruits and vegetables and the effect of pulsed electric field treatment. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102566] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Shorstkii I. Application of cold filamentary microplasma pretreatment assisted by thermionic emission for potato drying. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102540] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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31
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Jeong SH, Kim EC, Lee DU. The Impact of a Consecutive Process of Pulsed Electric Field, Sous-Vide Cooking, and Reheating on the Properties of Beef Semitendinosus Muscle. Foods 2020; 9:foods9111674. [PMID: 33207640 PMCID: PMC7697614 DOI: 10.3390/foods9111674] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 11/05/2020] [Accepted: 11/11/2020] [Indexed: 02/06/2023] Open
Abstract
The effects of a consecutive process of pulsed electric field (PEF) treatment, sous-vide cooking, and reheating on the properties of beef semitendinosus muscle were investigated. Fresh meats were PEF-treated with different electric field strengths of 1.0, 1.5, and 2.0 kV/cm, and then the control and PEF-pretreated beef samples were sous-vide cooked at 60 °C for up to 24 h. The PEF pretreatment resulted in tenderization of the fresh meat proportional to the increase in the electric field strength. A significant decrease in cutting force (by 35%) was observed after PEF treatment at 2.0 kV/cm. The hardness and chewiness of the meat were also significantly reduced by PEF treatment. After sous-vide cooking, the PEF-pretreated samples exhibited a significantly reduced cutting force, redness value (a*), and myoglobin content (mg/g) (p < 0.05). However, there were no significant differences in cooking loss and drip loss (p > 0.05). When the sous-vide-cooked meats were reheated in an oven (230 °C, 5 min), the reduced cutting force induced by the PEF pretreatment was retained.
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32
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Lammerskitten A, Shorstkii I, Parniakov O, Mykhailyk V, Toepfl S, Rybak K, Dadan M, Nowacka M, Wiktor A. The effect of different methods of mango drying assisted by a pulsed electric field on chemical and physical properties. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14973] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
| | - Ivan Shorstkii
- Department of Technological Equipment and Life‐support Systems Kuban State University of Technology Krasnodar Russia
| | - Oleksii Parniakov
- Elea Vertriebs‐ und Vermarktungsgesellschaft mbH Quakenbrück Germany
| | - Viacheslav Mykhailyk
- Institute of Engineering Thermal Physics National Academy of Sciences of Ukraine Kyiv Ukraine
| | - Stefan Toepfl
- Elea Vertriebs‐ und Vermarktungsgesellschaft mbH Quakenbrück Germany
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences Warsaw University of Life Sciences (WULS‐SGGW) Warsaw Poland
| | - Magdalena Dadan
- Department of Food Engineering and Process Management, Institute of Food Sciences Warsaw University of Life Sciences (WULS‐SGGW) Warsaw Poland
| | - Malgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences Warsaw University of Life Sciences (WULS‐SGGW) Warsaw Poland
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Institute of Food Sciences Warsaw University of Life Sciences (WULS‐SGGW) Warsaw Poland
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33
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Effect of PEF treatment on meat quality attributes, ultrastructure and metabolite profiles of wet and dry aged venison Longissimus dorsi muscle. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102457] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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34
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35
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Cell disintegration of apple peels induced by pulsed electric field and efficiency of bio-compound extraction. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.03.004] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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36
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Semenoglou I, Dimopoulos G, Tsironi T, Taoukis P. Mathematical modelling of the effect of solution concentration and the combined application of pulsed electric fields on mass transfer during osmotic dehydration of sea bass fillets. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.02.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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37
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Dong C, An T, Zhu H, Wang J, Hu B, Jiang Y, Yang Y, Li J. Rapid Sensing of Key Quality Components in Black Tea Fermentation Using Electrical Characteristics Coupled to Variables Selection Algorithms. Sci Rep 2020; 10:1598. [PMID: 32005910 PMCID: PMC6994467 DOI: 10.1038/s41598-020-58637-9] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Accepted: 01/13/2020] [Indexed: 11/09/2022] Open
Abstract
Based on the electrical characteristic detection technology, the quantitative prediction models of sensory score and physical and chemical quality Index (theaflavins, thearubigins, and theabrownins) were established by using the fermented products of Congou black tea as the research object. The variation law of electrical parameters during the process of fermentation and the effects of different standardized pretreatment methods and variable optimization methods on the models were discussed. The results showed that the electrical parameters vary regularly with the test frequency and fermentation time, and the substances that hinder the charge transfer increase gradually during the fermentation process. The Zero-mean normalization (Zscore) preprocessing method had the best noise reduction effect, and the prediction set correlation coefficient (Rp) value of the original data could be increased from 0.172 to 0.842. The mixed variable optimization method (MCUVE-CARS) of Monte Carlo uninformed variable elimination (MC UVE) and competitive adaptive reweighted sampling (CARS) was proved that the characteristic electrical parameters were the loss factor (D) and reactance (X) of the low range. Based on the characteristic variables screened by MCUVE-CARS, the quantitative prediction models for each fermentation quality indicator were established. The Rp values of the sensory score, theaflavin, thearubigin and theabrownins of the predicted models were 0.924, 0.811, 0.85 and 0.938 respectively. The relative percent deviation (RPD) values of the sensory score, theaflavins, thearubigins and theabrownins of the predicted models were 2.593, 1.517, 1,851 and 2.920 respectively, and it showed that these models have good performance and could realize quantitative characterization of key fermentation quality indexes.
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Affiliation(s)
- Chunwang Dong
- Tea Research Institute, The Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China
| | - Ting An
- Tea Research Institute, The Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China.,College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, 832003, China
| | - Hongkai Zhu
- Tea Research Institute, The Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China
| | - Jinjin Wang
- Tea Research Institute, The Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China
| | - Bin Hu
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, 832003, China
| | - Yongwen Jiang
- Tea Research Institute, The Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China
| | - Yanqin Yang
- Tea Research Institute, The Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China.
| | - Jia Li
- Tea Research Institute, The Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China.
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Effects of pulsed electric field (PEF) treatment on physicochemical properties of Panax ginseng. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102232] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Evaluation of carotenoids and furosine content in air dried carrots and parsnips pre-treated with pulsed electric field (PEF). Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03367-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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40
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Optimization of Pulsed Electric Fields-Assisted Extraction of Polyphenols from Potato Peels Using Response Surface Methodology. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02320-z] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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41
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Gulzar S, Benjakul S. Impact of pulsed electric field pretreatment on yield and quality of lipid extracted from cephalothorax of Pacific white shrimp (
Litopenaeus vannamei
) by ultrasound‐assisted process. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14316] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Saqib Gulzar
- Department of Food Technology Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90112 Thailand
| | - Soottawat Benjakul
- Department of Food Technology Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90112 Thailand
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Sukardi S, Soeparman S, Argo BD, Irawan YS. Use of pulsed electric fields to induce breakage of glandular trichome cells in leaves of fresh patchouli (Pogostemon cablin Benth.): Specific energy input consumption. INTERNATIONAL JOURNAL OF PLANT BIOLOGY 2019. [DOI: 10.4081/pb.2019.7443] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Research has been performed using a pulsed electric field (PEF) to damage plant cells to obtain bioactive compounds before extraction. However, research into the use of PEF to break down the glandular trichome (GT) cells of patchouli for essential oil extraction is still limited. The purpose of this study was to determine the specific energy input needed to break patchouli leaf GT cells by PEF treatment. Patchouli leaves were harvested at 7 months of age, then treated with PEF. GT cell changes were analyzed using scanning electron microscopy. The results show that treatment with variable frequencies caused GT cell wrinkling and treatments with a variable electric field caused GT cell rupture. Electric field treatment at E=133.33 V/cm and a PEF exposure time of 2 seconds or E=116.66 V/cm and 3 seconds of PEF exposure resulted in consistent rupture of GT cells. Energy consumption of 0.049 kJ/cm3 promoted GT cell wall shrinkage and consumption of 0.59 kJ/cm3 broke GT cell walls.
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The Impact of Pulsed Electric Field on the Extraction of Bioactive Compounds from Beetroot. Foods 2019; 8:foods8070244. [PMID: 31284456 PMCID: PMC6678628 DOI: 10.3390/foods8070244] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2019] [Revised: 07/01/2019] [Accepted: 07/02/2019] [Indexed: 12/02/2022] Open
Abstract
Beetroot is a root vegetable rich in different bioactive components, such as vitamins, minerals, phenolics, carotenoids, nitrate, ascorbic acids, and betalains, that can have a positive effect on human health. The aim of this work was to study the influence of the pulsed electric field (PEF) at different electric field strengths (4.38 and 6.25 kV/cm), pulse number 10–30, and energy input 0–12.5 kJ/kg as a pretreatment method on the extraction of betalains from beetroot. The obtained results showed that the application of PEF pre-treatment significantly (p < 0.05) influenced the efficiency of extraction of bioactive compounds from beetroot. The highest increase in the content of betalain compounds in the red beet’s extract (betanin by 329%, vulgaxanthin by 244%, compared to the control sample), was noted for 20 pulses of electric field at 4.38 kV/cm of strength. Treatment of the plant material with a PEF also resulted in an increase in the electrical conductivity compared to the non-treated sample due to the increase in cell membrane permeability, which was associated with leakage of substances able to conduct electricity, including mineral salts, into the intercellular space.
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Effect of ultrasonication, high pressure homogenization and their combination on efficiency of extraction of bio-molecules from microalgae Parachlorella kessleri. ALGAL RES 2019. [DOI: 10.1016/j.algal.2019.101524] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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45
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Rahaman A, Siddeeg A, Manzoor MF, Zeng XA, Ali S, Baloch Z, Li J, Wen QH. Impact of pulsed electric field treatment on drying kinetics, mass transfer, colour parameters and microstructure of plum. Journal of Food Science and Technology 2019; 56:2670-2678. [PMID: 31168149 PMCID: PMC6525704 DOI: 10.1007/s13197-019-03755-0] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/16/2019] [Accepted: 03/26/2019] [Indexed: 11/29/2022]
Abstract
The aim of the present study was to scrutiny the impact of pulsed electric field (PEF) as a pre-treatment method on the convective drying kinetics, cell disintegration, colours and microstructural changes of fresh plums. In this study, the PEF intensities of 1-3 kV/cm, pulses number 30 and 70 °C drying temperature was applied to detect the drying kinetics. The specific energy consumption generated by PEF treatment was 10-90 kJ/kg. It was explored that the cell disintegration index increased from 0.147 to 0.572 with increased electric field intensity from 1 to 3 kV/cm. Further, we found that high cell disintegration leads to increase in drying rate and shorten drying time. The rates of water diffusion coefficient also increase with increasing PEF intensity from 0.27 to 16.47 × 10-9 m2/s. PEF pre-treatment followed by convective drying results in enhanced lightness and chroma as compared to untreated plum. Furthermore, the microscopic analysis by scanning electron microscopy at 200 × revealed that the PEF treatment at 3 kV/cm had caused shrinkage in the plum tissues which might be responsible for higher diffusion rate of water in the plum. In this work was investigated that drying kinetics and mass transfer after PEF treatment to improve quality of dried plum.
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Affiliation(s)
- Abdul Rahaman
- 1School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China
| | - Azhari Siddeeg
- 1School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,2Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan.,Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China
| | - Muhammad Faisal Manzoor
- 1School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China
| | - Xin-An Zeng
- 1School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China
| | - Shahid Ali
- 1School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Zulqarnain Baloch
- 4College of Veterinary Medicine, South China Agriculture University, Guangzhou, China
| | - Jian Li
- 1School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China
| | - Qing-Hui Wen
- 1School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China
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Nayak A, Bhushan B. An overview of the recent trends on the waste valorization techniques for food wastes. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2019; 233:352-370. [PMID: 30590265 DOI: 10.1016/j.jenvman.2018.12.041] [Citation(s) in RCA: 130] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 12/09/2018] [Accepted: 12/14/2018] [Indexed: 05/05/2023]
Abstract
A critical and up-to-date review has been conducted on the latest individual valorization technologies aimed at the generation of value-added by-products from food wastes in the form of bio-fuels, bio-materials, value added components and bio-based adsorbents. The aim is to examine the associated advantages and drawbacks of each technique separately along with the assessment of process parameters affecting the efficiency of the generation of the bio-based products. Challenges faced during the processing of the wastes to each of the bio-products have been explained and future scopes stated. Among the many hurdles encountered in the successful and high yield generation of the bio-products is the complexity and variability in the composition of the food wastes along with the high inherent moisture content. Also, individual technologies have their own process configurations and operating parameters which may affect the yield and composition of the desired end product. All these require extensive study of the composition of the food wastes followed by their effective pre-treatments, judicial selection of the technological parameters and finally optimization of not only the process configurations but also in relation to the input food waste material. Attempt has also been made to address the hurdles faced during the implementation of such technologies on an industrial scale.
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Affiliation(s)
- A Nayak
- Innovació i Recerca Industrial I Sostenible, S.L., 08860, Spain; Graphic Era University, Dehradun, 248002, India.
| | - Brij Bhushan
- Graphic Era University, Dehradun, 248002, India; Chemical Engineering Department, Universitat Politechnica Catalunya, UPC-BarcelonaTECH, Barcelona, 08860, Spain
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Acoustic and mechanical properties of carrot tissue treated by pulsed electric field, ultrasound and combination of both. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.06.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Dermesonlouoglou E, Chalkia A, Dimopoulos G, Taoukis P. Combined effect of pulsed electric field and osmotic dehydration pre-treatments on mass transfer and quality of air dried goji berry. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.08.003] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Fauster T, Schlossnikl D, Rath F, Ostermeier R, Teufel F, Toepfl S, Jaeger H. Impact of pulsed electric field (PEF) pretreatment on process performance of industrial French fries production. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.04.023] [Citation(s) in RCA: 76] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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