Search results for "pulsed electric fields"
showing 10 items of 12 documents
S. Typhimurium virulence changes caused by exposure to different non-thermal preservation treatments using C. elegans
2017
The aims of this research study were: (i) to postulate Caenorhabditis elegans (C. elegans) as a useful organism to describe infection by Salmonella enterica serovar Typhimurium (S. Typhimurium), and (ii) to evaluate changes in virulence of S. Typhimurium when subjected repetitively to different antimicrobial treatments. Specifically, cauliflower by-product infusion, High Hydrostatic Pressure (HHP), and Pulsed Electric Fields (PEF). This study was carried out by feeding C. elegans with different microbial populations: E. coli OP50 (optimal conditions), untreated S. Typhimurium, S. Typhimurium treated once and three times with cauliflower by-product infusion, S. Typhimurium treated once and f…
Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review
2017
Fruit juices and other beverages constitute an important source of bioactive compounds, but thermal processing may reduce their contents thus decreasing natural nutritive value of foods. This has been recently led to the use of non-thermal technologies, especially pulsed electric fields (PEF) as an interesting alternative to thermal pasteurization of beverages. Reported results show that PEF is a useful for pasteurization of fruit juices that can minimize changes in physicochemical and nutritional properties with retention of higher amounts of health-related phytochemicals. This study presents an overview of the effect of PEF on the physicochemical (e.g., Brix, pH, viscosity, acidity, color…
Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids
2019
Proteins represent one of the major food components that contribute to a wide range of biophysical functions and dictate the nutritional, sensorial, and shelf-life of food products. Different non-thermal processing technologies (e.g., irradiation, ultrasound, cold plasma, pulsed electric field, and high-pressure treatments) can affect the structure of proteins, and thus their solubility as well as their functional properties. The exposure of hydrophobic groups, unfolding followed by aggregation at high non-thermal treatment intensities, and the formation of new bonds have been reported to promote the modification of structural and functional properties of proteins. Several studies reported …
Innovative technologies for food preservation
2018
Abstract Several techniques have been developed during the 20th century in order to preserve foods. These innovative technologies vary considerably and embrace physical technologies (e.g., high hydrostatic pressure and high-pressure homogenization), electromagnetic technologies (e.g., pulsed electric fields, ohmic heating, microwaves, radio-frequency, and UV-light), acoustic technologies (e.g., ultrasound and shockwaves), and others such as membrane filtration and dense phase CO 2 . In this chapter, the theoretical background and definition of the technologies are explained together with a description of the equipment, main technological/processing parameters, and some advantages and limita…
Pulsed electric field (PEF) recovery of biomolecules from Chlorella: Extract efficiency, nutrient relative value, and algae morphology analysis
2023
This study investigated the effects of pulsed electric field (PEF) (3 kV/cm, 44 pulses, 99 kJ/kg), solvent (H2O or 50 % DMSO) and time (0, 10, 20, 30, 60, 90, 120 and 180 min) on the extraction of Chlorella antioxidant biomolecules and minerals. The results showed that PEF treatment increased the biomolecules recovery. For the extraction time of 120 min, more proteins and polyphenols were obtained using water, while more chlorophyll a and b, and carotenoids were obtained using 50 % DMSO as the extraction solvent. The extracts mineral concentration (PEF vs control) were analysed including Mg, P, Ca, Fe and Zn, and the Relative Nutrient Values results indicated that Chlorella H2O-extracts cou…
Improved Extraction Efficiency of Antioxidant Bioactive Compounds from Tetraselmis chuii and Phaedoactylum tricornutum Using Pulsed Electric Fields
2020
Pulsed electric fields (PEF) is a promising technology that allows the selective extraction of high-added value compounds by electroporation. Thus, PEF provides numerous opportunities for the energy efficient isolation of valuable microalgal bioactive substances (i.e., pigments and polyphenols). The efficiency of PEF-assisted extraction combined with aqueous or dimethyl sulfoxide (DMSO) solvents in recovering pigments and polyphenols from microalgae Tetraselmis chuii (T. chuii) and Phaeodactylum tricornutum (P. tricornutum) was evaluated. Two PEF treatments were applied: (1 kV/cm/400 pulses, 3 kV/cm/45 pulses), with a specific energy input of 100 kJ/kg. The total antioxidant capacity (TAC) …
Application of Pulsed Electric Field Treatment for Food Waste Recovery Operations
2016
International audience; Food industry is generating annually huge quantities of by-products and waste, which are generally considered as problem, as their disposal is associated with environmental and health related issues. During the last decade, numerous research groups and industries have been interested in valorizing these by-products by extracting valuable compounds and incorporating them generally in food and/or cosmetic products, which enhances the profitability of the process. Conventional extraction methods (i.e., maceration, thermal extraction) are exten- sively used for such purposes and showed high yields in many cases. However, the need to replace toxic organic solvents, shorte…
Evaluation of biological properties of extracts obtained from marine biomass assisted by pulsed electric fields (PEF) and pressurized liquid extracti…
2022
Teniendo en cuenta el gran interés por la biodiversidad, los recursos marinos representan una fuente importante de compuestos de alto valor añadido como proteínas y péptidos bioactivos, lípidos y ácido grados vitaminas, minerales y compuestos bioactivos, etc. Los residuos y subproductos del pescado como cabeza, vísceras y piel, entre otros, se descartan o no se utilizan de manera efectiva durante el procesamiento de los alimentos, lo que resulta en un gran desperdicio de recursos, sin embargo, son una gran fuente de compuestos con alto valor añadido y que pueden tener un potencial uso considerable en las industrias alimentaria, farmacéutica, cosmética y otras, existiendo, por lo tanto, un i…
Extraction of Antioxidant Compounds and Pigments from Spirulina (Arthrospira platensis) Assisted by Pulsed Electric Fields and the Binary Mixture of …
2021
The application of pulsed electric fields (PEF) is an innovative extraction technology promoting cell membrane electroporation, thus allowing for an efficient recovery, from an energy point of view, of antioxidant compounds (chlorophylls, carotenoids, total phenolic compounds, etc.) from microalgae. Due to its selectivity and high extraction yield, the effects of PEF pre-treatment (3 kV/cm, 100 kJ/kg) combined with supplementary extraction at different times (5–180 min) and with different solvents (ethanol (EtOH)/H2O, 50:50, v/v
Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties
2020
Abstract Background Nowadays, electron spin resonance (ESR) is widely used as a powerful, non-destructive and very sensitive technique for the detection of free radicals in food systems. It can be applied for the direct identification of highly reactive oxygen species, organic and inorganic paramagnetic species and screening of food for potential toxicity. Its applications cover investigating food oxidative stability and properties of irradiated foods including fruits and vegetables, meats and fishes, spices, cereal grains, and oil seeds. Scope and approach This review aims at providing specialists in food science and industry with the fundamentals of ESR spectroscopy, typical radicals pres…