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Guo F, Zhou J, Wang J, Qian K, Qu H. A molecular dynamics study of phospholipid membrane electroporation induced by bipolar pulses with different intervals. Phys Chem Chem Phys 2023; 25:14096-14103. [PMID: 37161819 DOI: 10.1039/d2cp04637g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
The mechanism of changes in cell electroporation (EP) during the intervals of bipolar pulses is still unclear, and few studies have investigated the effect of the intervals at the molecular level. In this study, EP induced by bipolar pulses (BP) with different intervals was investigated using all-atom molecular dynamics simulations. Firstly, EP was formed during the positive pulses of 2 ns and 0.5 V nm-1, then the effects of various intervals of 0, 1, 5, and 10 ns on EP evolution were investigated, and the dynamic changes of different degrees of EP induced by the following negative pulses of 2 ns and 0.5 V nm-1 were analyzed. The elimination effect of intervals was determined and it was related to the degrees of EP and the time of intervals. At the last moment of the intervals the phospholipid membrane was classified and quantitatively defined in three states according to the degrees of EP, namely, Resealing, Destabilizing and Retaining states. These states appeared due to the combined effect of both the positive pulse and the interval, and the states represent the degrees of EP which had different responses after applying the negative pulse. These results can improve our understanding of the fundamental mechanism of BP-induced EP.
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Affiliation(s)
- Fei Guo
- Institute of Ecological Safety, Chongqing University of Posts and Telecommunications, Chongqing 400065, China.
| | - Jiong Zhou
- Institute of Ecological Safety, Chongqing University of Posts and Telecommunications, Chongqing 400065, China.
| | - Ji Wang
- Institute of Ecological Safety, Chongqing University of Posts and Telecommunications, Chongqing 400065, China.
| | - Kun Qian
- Institute of Ecological Safety, Chongqing University of Posts and Telecommunications, Chongqing 400065, China.
| | - Hongchun Qu
- Institute of Ecological Safety, Chongqing University of Posts and Telecommunications, Chongqing 400065, China.
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2
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Processing Technologies for the Extraction of Value-Added Bioactive Compounds from Tea. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-023-09338-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/27/2023]
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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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The Application and Optimization of HIPEF Technology in the Processing of Juice from Strawberries Harvested at Two Stages of Ripeness. Foods 2022; 11:foods11141997. [PMID: 35885240 PMCID: PMC9324555 DOI: 10.3390/foods11141997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Revised: 06/30/2022] [Accepted: 07/05/2022] [Indexed: 12/04/2022] Open
Abstract
The aim of this study was to investigate the influence of high intensity pulsed electric field (HIPEF) technology on the stability of total phenols, anthocyanins, hydroxycinnamic acids, flavonols, and condensed tannins in strawberry juices (Fragaria x ananassa Duch. cv. ‘Albion’) with different ripening stages (75% and 100%) and stored at +4 °C for 7 days. The HIPEF parameters studied were: (i) electric field strength (40 and 50 kV cm−1), (ii) frequency (100 and 200 Hz), and (iii) treatment duration (3 and 6 min). Of the HIPEF parameters studied, electric field strength and frequency had a statistically significant effect on the content of all phenolic compounds. Treatment duration showed no statistically significant effects on phenolic compounds except for flavonols and condensed tannins. Storage had a positive effect on the stability of most of the phenolic compounds, with the exception of flavonols. Optimization of HIPEF processing showed that strawberry samples at both ripeness levels were suitable for HIPEF treatment to obtain functional fruit juices with a high content of polyphenols.
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Symes A, Shavandi A, Bekhit AEA. Effects of ionic liquids and pulsed electric fields on the extraction of antioxidants from green asparagus roots. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15764] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Abbey Symes
- Department of Food Science University of Otago PO Box 56 Dunedin New Zealand
| | - Amin Shavandi
- Université libre de Bruxelles (ULB) École Polytechnique de Bruxelles 3BIO‐BioMatter Avenue F.D. Roosevelt, 50 ‐ CP 165/61 Brussels 1050 Belgium
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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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Freeze–thaw-, enzyme-, ultrasound- and pulsed electric field-assisted extractions of C-phycocyanin from Spirulina platensis dry biomass. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01264-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Zhou C, Yan Z, Liu K. Response characteristics and optimization of electroporation: simulation based on finite element method. Electromagn Biol Med 2021; 40:321-337. [PMID: 34278913 DOI: 10.1080/15368378.2021.1951484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Electroporation has been widely used in biology, medicine, and the food industry as a means to transport various molecules through the cell membrane. The phenomenon of electroporation is the result of cell membrane damage caused by the application of an electric field. In order to understand more precisely how cells function, we established a dielectric model of a spherical cell and analyzed its characteristics by the finite element method. The effects of altering different electrical parameters were determined. The results showed that the electric field strength was positively related to the transmembrane voltage (TMV) and pore density. There was a minimum electric field strength necessary to induce a critical TMV for the formation of pores. Pulse width also had to be long enough to charge the cell membrane, compared with the normal membrane charging time constant of about 1 μs. When the pulse width was shorter than the charging time constant, it was necessary to increase pulse frequency to create a high enough TMV. The rise-time of the electric pulse also affected electroporation: a fast rise-time pulse not only allowed penetration of the plasma membrane but also the organelle membrane. With slow rise-time pulse, the organelle was shielded from electroporation. This study defines the response characteristics of electrical parameters on the electric load cell and establishes the specificity of parameters for different purposes.
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Affiliation(s)
- Cheng Zhou
- Department of Light Sources & Illuminating Engineering, Fudan University, Shanghai China
| | - Zeyao Yan
- Department of Light Sources & Illuminating Engineering, Fudan University, Shanghai China
| | - Kefu Liu
- Department of Light Sources & Illuminating Engineering, Fudan University, Shanghai China
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10
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Thamkaew G, Gómez Galindo F. Influence of pulsed and moderate electric field protocols on the reversible permeabilization and drying of Thai basil leaves. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102430] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Shirazi SA, Nia AP, Asl MRS, Naghipour F, Tavakolipour H. Antioxidant activity of aqueous and alcohol extracts of Salvia leriifolia L. and Linum usitalissmum L. subjected to a pulsed electric field. FOODS AND RAW MATERIALS 2020. [DOI: 10.21603/2308-4057-2020-1-186-195] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. More attention has been paid in recent decades to extracts and essential oils from various plants as natural antioxidant sources due to their positive effects on food oxidation reactions. Our study aimed to compare the antioxidant activity of aqueous and alcoholic extracts from Salvia leriifolia L. and Linum usitalissmum L.The extracts were subjected to a pulsed electric field with intensities of zero (without pretreatment), 3 and 6 kV·cm–1, and a constant pulse number of 30. For this purpose, parameters such as total phenolic compounds and antioxidant activity were investigated by DPPH and TEAC methods.
Results and discussion. Our results showed that a higher intensity of a pulsed electric field pretreatment and the use of an alcoholic solvent significantly raised total phenolic compounds in the extracts and their antioxidant activity at a 95% confidence level. We found significant effects of the plant source (Linum usitalissmum and Salvia leriifolia), pretreatment (pulse electric field at intensities of 0.3 and 6 kV·cm–1), and a solvent (aqueous and alcohol) on the extracts’ antioxidant activity (P < 0.05). In addition, there was a significant correlation between the results of the DPPH and the TEAC antioxidant activities (P < 0.01 and r = 0.932).
Conclusion. The total antioxidant activity (based on both TEAC and DPPH methods) and total phenolic compounds extracted from Salvia leriifolia were higher than those from Linum usitalissmum (P < 0.05). Based on the results, the extract obtained from Salvia leriifolia with an alcoholic solvent and a pulsed electric field pretreatment (at 6 kV·cm–1 and 30 pulses) was selected as possessing desired antioxidant properties.
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Affiliation(s)
- Shohreh Arab Shirazi
- Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University
| | - Ahmad Pedram Nia
- Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University
| | | | - Fariba Naghipour
- Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization
| | - Hamid Tavakolipour
- Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University
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Jaeschke DP, Mercali GD, Marczak LDF, Müller G, Frey W, Gusbeth C. Extraction of valuable compounds from Arthrospira platensis using pulsed electric field treatment. BIORESOURCE TECHNOLOGY 2019; 283:207-212. [PMID: 30908985 DOI: 10.1016/j.biortech.2019.03.035] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Revised: 03/06/2019] [Accepted: 03/07/2019] [Indexed: 06/09/2023]
Abstract
Pulsed electric field (PEF) treatment was evaluated for phycocyanin and proteins extraction from Arthrospira platensis (Spirulina platensis). PEF extractions were performed using different specific energies (28, 56 and 122 J·ml-1 of suspension) and the results were compared to the extraction with bead milling. At highest PEF-treatment energies a damage of the cell morphology could be observed and the highest yields (up to 85.2 ± 5.7 mg·g-1 and 48.4 ± 4.4 g·100 g-1 of phycocyanins and proteins, respectively) could be obtained at 122 and 56 J·ml-1. The yields increased with incubation time after PEF-treatment. The antioxidant capacity of the extracts obtained after PEF-treatment was higher than of those obtained after bead milling. PEF treatment is a promising technology to obtain blue-green antioxidant extracts from A. platensis in an environmental friendly process.
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Affiliation(s)
- Débora Pez Jaeschke
- Chemical Engineering Department, Federal University of Rio Grande do Sul, Engenheiro Luiz Englert Street, Porto Alegre, RS 90040-040, Brazil.
| | - Giovana Domeneghini Mercali
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Bento Gonçalves Avenue, 9500, Porto Alegre, RS 91501-970, Brazil
| | - Ligia Damasceno Ferreira Marczak
- Chemical Engineering Department, Federal University of Rio Grande do Sul, Engenheiro Luiz Englert Street, Porto Alegre, RS 90040-040, Brazil
| | - Georg Müller
- Karlsruhe Institute of Technology, Institute for Pulse Power and Microwave Technology (IHM), Karlsruhe, Germany
| | - Wolfgang Frey
- Karlsruhe Institute of Technology, Institute for Pulse Power and Microwave Technology (IHM), Karlsruhe, Germany
| | - Christian Gusbeth
- Karlsruhe Institute of Technology, Institute for Pulse Power and Microwave Technology (IHM), Karlsruhe, Germany
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14
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Red cherries (Prunus avium var. Stella) processed by pulsed electric field – Physical, chemical and microbiological analyses. Food Chem 2018; 240:926-934. [DOI: 10.1016/j.foodchem.2017.08.017] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2017] [Revised: 08/02/2017] [Accepted: 08/02/2017] [Indexed: 11/24/2022]
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15
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Underwater shockwave pretreatment process for improving carotenoid content and yield of extracted carrot ( Daucus carota L.) juice. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.04.026] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Blahovec J, Vorobiev E, Lebovka N. Pulsed Electric Fields Pretreatments for the Cooking of Foods. FOOD ENGINEERING REVIEWS 2017. [DOI: 10.1007/s12393-017-9170-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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17
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Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.05.016] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Underwater Shockwave Pretreatment Process to Improve the Scent of Extracted Citrus junos Tanaka (Yuzu) Juice. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2017; 2017:2375181. [PMID: 28761874 PMCID: PMC5518519 DOI: 10.1155/2017/2375181] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/01/2017] [Accepted: 05/29/2017] [Indexed: 11/18/2022]
Abstract
Citrus junos Tanaka (yuzu) has a strong characteristic aroma and thus its juice is used in various Japanese foods. Herein, we evaluate the volatile compounds in yuzu juice to investigate whether underwater shockwave pretreatment affects its scent. A shockwave pretreatment at increased discharge and energy of 3.5 kV and 4.9 kJ, respectively, increased the content of aroma-active compounds. Moreover, the underwater shockwave pretreatment afforded an approximate tenfold increase in the scent intensity of yuzu juice cultivated in Rikuzentakata. The proposed treatment method exhibited reliable and good performance for the extraction of volatile and aroma-active compounds from the yuzu fruit. The broad applicability and high reliability of this technique for improving the scent of yuzu fruit juice were demonstrated, confirming its potential for application to a wide range of food extraction processes.
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Pereira RN, Rodrigues RM, Genisheva Z, Oliveira H, de Freitas V, Teixeira JA, Vicente AA. Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.074] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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22
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Acoustic emission as a tool to assess the changes induced by pulsed electric field in apple tissue. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.04.008] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Zderic A, Zondervan E. Polyphenol extraction from fresh tea leaves by pulsed electric field: A study of mechanisms. Chem Eng Res Des 2016. [DOI: 10.1016/j.cherd.2016.03.010] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Golberg A, Sack M, Teissie J, Pataro G, Pliquett U, Saulis G, Stefan T, Miklavcic D, Vorobiev E, Frey W. Energy-efficient biomass processing with pulsed electric fields for bioeconomy and sustainable development. BIOTECHNOLOGY FOR BIOFUELS 2016; 9:94. [PMID: 27127539 PMCID: PMC4848877 DOI: 10.1186/s13068-016-0508-z] [Citation(s) in RCA: 92] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2016] [Accepted: 04/13/2016] [Indexed: 05/24/2023]
Abstract
Fossil resources-free sustainable development can be achieved through a transition to bioeconomy, an economy based on sustainable biomass-derived food, feed, chemicals, materials, and fuels. However, the transition to bioeconomy requires development of new energy-efficient technologies and processes to manipulate biomass feed stocks and their conversion into useful products, a collective term for which is biorefinery. One of the technological platforms that will enable various pathways of biomass conversion is based on pulsed electric fields applications (PEF). Energy efficiency of PEF treatment is achieved by specific increase of cell membrane permeability, a phenomenon known as membrane electroporation. Here, we review the opportunities that PEF and electroporation provide for the development of sustainable biorefineries. We describe the use of PEF treatment in biomass engineering, drying, deconstruction, extraction of phytochemicals, improvement of fermentations, and biogas production. These applications show the potential of PEF and consequent membrane electroporation to enable the bioeconomy and sustainable development.
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Affiliation(s)
- Alexander Golberg
- />Porter School of Environmental Studies, Tel Aviv University, Tel Aviv, Israel
| | - Martin Sack
- />Institute for Pulsed Power and Microwave Technology, Karlsruhe Institute of Technology, Karlsruhe, Germany
| | - Justin Teissie
- />CNRS, Institut de Pharmacologie et de Biologie Structurale Université de Toulouse, Toulouse, France
| | - Gianpiero Pataro
- />Department of Industrial Engineering, University of Salerno, via Giovanni Paolo II 132, 84084 Fisciano, SA Italy
| | - Uwe Pliquett
- />Institut für Bioprozeβ- und Analysenmeβtechnik e.V., Heilbad Heiligenstadt, Germany
| | - Gintautas Saulis
- />Department of Biology, Faculty of Natural Sciences, Vytautas Magnus University, Kaunas, Lithuania
| | - Töpfl Stefan
- />German Institute of Food Technologies, Quakenbrück, Germany
| | - Damijan Miklavcic
- />Faculty of Electrical Engineering, University of Ljubljana, Ljubljana, Slovenia
| | - Eugene Vorobiev
- />Departement de Genie Chimique, Centre de Recherche de Royallieu, Universite de Technologie de Compiegne, Compiegne, France
| | - Wolfgang Frey
- />Institute for Pulsed Power and Microwave Technology, Karlsruhe Institute of Technology, Karlsruhe, Germany
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Haberl Meglic S, Marolt T, Miklavcic D. Protein Extraction by Means of Electroporation from E. coli with Preserved Viability. J Membr Biol 2015. [PMID: 26201287 DOI: 10.1007/s00232-015-9824-7] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Extracting proteins by means of electroporation from different microorganisms is gaining on its importance, as electroporation is a quick, chemical-free, and cost-effective method. Since complete cell destruction (to obtain proteins) necessitates additional work, and cost of purifying the end-product is high, pulses have to be adjusted in order to prevent total disintegration. Namely, total disintegration of the cell releases bacterial membrane contaminants in the final sample. Therefore, our goal was to study different electric pulse parameters in order to extract as much proteins as possible from E. coli bacteria, while preserving bacterial viability. Our results show that by increasing electric field strength the concentration of extracted proteins increases and viability reduces. The correlation is reasonable, since high electric field destroys bacterial envelope, releasing all intracellular components into surrounding media. The strong correlation was also found with pulse duration. However, at longer pulses we obtained more proteins, while bacterial viability was not as much affected. Pulse number and/or pulse repetition frequency at our conditions have no or little effect on concentration of extracted proteins and/or bacterial viability. We can conclude that the most promising pulse protocol for protein extraction by means of electroporation based on our experience would be longer pulses with lower pulse amplitude assuring high protein yield and low effect on bacterial viability.
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Affiliation(s)
- Sasa Haberl Meglic
- Laboratory of Biocybernetics, Faculty of Electrical Engineering, University of Ljubljana, Trzaska 25, 1000, Ljubljana, Slovenia
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Sotelo KAG, Hamid N, Oey I, Gutierrez-Maddox N, Ma Q, Leong SY. Effect of pulsed electric fields on the flavour profile of red-fleshed sweet cherries (Prunus avium var. Stella). Molecules 2015; 20:5223-38. [PMID: 25806548 PMCID: PMC6272343 DOI: 10.3390/molecules20035223] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2014] [Revised: 02/25/2015] [Accepted: 03/10/2015] [Indexed: 12/02/2022] Open
Abstract
The aim of this research was to study the effect of pulsed electric fields (PEF) on the flavour profile of red-fleshed sweet cherries (Prunus avium variety Stella). The cherry samples were treated at a constant pulse frequency of 100 Hz, a constant pulse width of 20 μs, different electric field strengths between 0.3 and 2.5 kV/cm and specific energy ranging from 31 to 55 kJ/kg. Volatile compounds of samples were analysed using an automated headspace solid phase microextraction (HS-SPME) method coupled with gas chromatography-mass spectrometry (GC-MS). A total of 33 volatile compounds were identified with benzaldehyde, hexanal, (E)-2-hexenal, (Z)-2-hexen-1-ol, and benzyl alcohol being the predominant volatiles in different PEF-treated samples. Aldehydes namely butanal, octanal, 2-octenal, and nonanal, and (Z)-2-hexen-1-ol increased significantly 24 h after PEF treatment at electric field strengths of more than 1.0 kV/cm. Samples incubated for 24 h after PEF treatment (S3) generated higher concentrations of volatiles than samples immediately after PEF treatments (S2). Quantitative results revealed that more flavour volatiles were released and associated with S3 samples after 24 h storage and S2 samples immediately after PEF both with the highest electric field intensities. Interestingly, this study found that the PEF treatments at the applied electric field strength and energy did not result in releasing/producing undesirable flavour compounds.
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Affiliation(s)
- Kristine Ann Gualberto Sotelo
- School of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1142, Private Bag 92006, New Zealand.
| | - Nazimah Hamid
- School of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1142, Private Bag 92006, New Zealand.
| | - Indrawati Oey
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
| | - Noemi Gutierrez-Maddox
- School of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1142, Private Bag 92006, New Zealand.
| | - Qianli Ma
- School of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1142, Private Bag 92006, New Zealand.
| | - Sze Ying Leong
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
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Silve A, Guimerà Brunet A, Al-Sakere B, Ivorra A, Mir L. Comparison of the effects of the repetition rate between microsecond and nanosecond pulses: Electropermeabilization-induced electro-desensitization? Biochim Biophys Acta Gen Subj 2014; 1840:2139-51. [DOI: 10.1016/j.bbagen.2014.02.011] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2013] [Revised: 01/24/2014] [Accepted: 02/13/2014] [Indexed: 10/25/2022]
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Faridnia F, Bekhit AEDA, Niven B, Oey I. Impact of pulsed electric fields and post-mortem vacuum ageing on beeflongissimus thoracismuscles. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12532] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Farnaz Faridnia
- Department of Food Science; University of Otago; PO Box 56 Dunedin 9054 New Zealand
| | | | - Brian Niven
- Centre for Application of Statistics & Mathematics; University of Otago; PO BOX 56 Dunedin 9054 New Zealand
| | - Indrawati Oey
- Department of Food Science; University of Otago; PO Box 56 Dunedin 9054 New Zealand
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Roohinejad S, Everett DW, Oey I. Effect of pulsed electric field processing on carotenoid extractability of carrot purée. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12510] [Citation(s) in RCA: 75] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Shahin Roohinejad
- Department of Food Science; University of Otago; PO Box 56 Dunedin 9054 New Zealand
| | - David W. Everett
- Department of Food Science; University of Otago; PO Box 56 Dunedin 9054 New Zealand
- Riddet Institute; Private Bag 11 222 Palmerston North 4442 New Zealand
| | - Indrawati Oey
- Department of Food Science; University of Otago; PO Box 56 Dunedin 9054 New Zealand
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Influence of Pulsed Electric Field Protocols on the Reversible Permeabilization of Rucola Leaves. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1067-y] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Asavasanti S, Stroeve P, Barrett DM, Jernstedt JA, Ristenpart WD. Enhanced electroporation in plant tissues via low frequency pulsed electric fields: Influence of cytoplasmic streaming. Biotechnol Prog 2012; 28:445-53. [DOI: 10.1002/btpr.1507] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2011] [Revised: 11/15/2011] [Indexed: 11/11/2022]
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