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RESEARCH PRODUCT
Pulsed electric field (PEF) as an efficient technology for food additives and nutraceuticals development
Marianne N. LundMahesha M. PoojaryFrancisco J. Barbasubject
food.ingredientChemistryFood additiveElectroporationPasteurizationLower intensitylaw.inventionNutraceuticalfoodlawElectric fieldFood scienceFood componentsSolvent extractiondescription
Abstract The use of pulsed electric field (PEF) technology has been extensively investigated in the area of food pasteurization and gene transfection. In the recent years the technology has also shown promising application in the development of various plant- and microorganism-based added-value compounds. The main working principle of PEF is electroporation or electropermeabilization of cell membranes. The pretreatment of biological tissues with PEF improves mass transfer during solvent extraction of metabolites and thereby increases the extraction efficiency. Moreover, the application of PEF at lower intensity has shown to induce stress on the biological tissues that in turn improves the accumulation of bioactive secondary metabolites such as phenolic compounds, carotenoids, and taxoids. Being a nonthermal technology, it has been shown to have minimal impact on the food components and thus enhances nutrient retention in the products. This chapter gives an overview of the principles and application of PEF technology in the development of food additive and nutraceuticals. The main characteristics and parameters affecting the use of this technique are also discussed.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2020-01-01 |