Article
Chemistry, Applied
Justyna Szczepanska, Francisco J. Barba, Sylwia Skapska, Krystian Marszalek
Summary: The study assessed the effects of static and multi-pulsed high pressure processing on the polyphenolic profile, enzyme activities, and color of apple juice. The results showed that high pressure treatment caused changes in the polyphenolic compounds and enzymes, and multi-pulsed high pressure treatment had a larger impact on the enzyme activity. Additionally, pressure treatment led to changes in the color parameters.
Article
Food Science & Technology
Dagmar Ammelt, Alica Lammerskitten, Artur Wiktor, Francablisco J. Barba, Stefan Toepfl, Oleksii Parniakov
Summary: The study investigated the impact of pulsed electric fields (PEF) on the cell disintegration index (Zp), freeze-drying process, and final product quality of red beet and pineapple tissue. While it did not reduce drying time, PEF pre-treatment significantly enhanced the quality of the freeze-dried product. The effectiveness of PEF was found to be dependent on the type of plant material used.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Aleksandra Matys, Dorota Witrowa-Rajchert, Oleksii Parniakov, Artur Wiktor
Summary: This research assesses the impact of pulsed electric field (PEF) pretreatment and various properties of drying agent on apple convective drying process. The quality indicators of the dried materials were evaluated. PEF reduced drying time of apples by increasing cell permeability, but led to lower total phenolic content and antioxidant activity. The introduction of dehumidification system increased drying time, possibly due to case hardening.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Genesis Buitimea-Cantua, Ivan Alejandro Rico-Alderete, Magdalena de Jesus Rostro-Alanis, Jorge Welti-Chanes, Zamantha J. Escobedo-Avellaneda, Mayra Cristina Soto-Caballero
Summary: This study investigated the effects of high hydrostatic pressure (HHP) and pulsed electric fields (PEF) on black/red raspberry juice. The results showed that HHP treatment had a significant inhibitory effect on molds and yeast, as well as increased pH, acidity, and total soluble solids (TSS) values. Partial inactivation of pectin methylesterase (PME) activity and increase in vitamin C and phenolic compounds (TPC) content were observed after HHP and PEF treatment. The study also discussed in detail the potential effects of HHP and PEF on microbial safety, enzyme inactivation, and phytochemical retention.
Article
Food Science & Technology
Se-Ho Jeong, Young-Min Jung, Siyeon Kim, Jong-Hun Kim, Hyunho Yeo, Dong-Un Lee
Summary: This study investigated the effects of pulse electric field (PEF) treatment on the tenderization of beef semitendinosus muscle. An adjustable PEF chamber was designed to directly contact the beef sample without water as the transmitting medium. PEF treatment induced structural changes in beef muscle, and the degree of changes depended on the electric field strength. At 2.0 kV/cm, cutting force, hardness, and chewiness significantly decreased, and troponin-T was extensively degraded. Under a certain intensity (1.0 kV/cm), PEF treatment retained the fresh quality factors such as color and lipid oxidation.
Article
Biotechnology & Applied Microbiology
Gulsun Akdemir Evrendilek, Bengi Karaoguz Turgut
Summary: Apple juice samples were treated with pulsed electric field (PEF) and cinnamon essential oils (CEO) at different concentrations and treatment times. The addition of CEO resulted in decreased pH and total soluble solids, but increased total phenolic substance content. The combination of PEF and CEO led to microbial inactivation without affecting the physical and bioactive properties, with an increase in thermal properties.
JOURNAL OF FOOD SAFETY
(2023)
Article
Food Science & Technology
Rui Zhang, Eugene Vorobiev, Zhenzhou Zhu, Nabil Grimi
Summary: The study found that the freeze-thaw-pressed (FT-P) mode had the highest juice yield, being 1.3 times higher than the P mode. Additionally, an intensity of 600 V/cm and a duration of 0.2 s were identified as the optimal PEF conditions. Juice from smaller cossettes processed by the PEF-P mode had lower turbidity and higher inulin content.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Daniele Carullo, Biresaw Demelash Abera, Mariarosa Scognamiglio, Francesco Donsi, Giovanna Ferrari, Gianpiero Pataro
Summary: In this study, a cascaded cell disintegration process using pulsed electric fields and high-pressure homogenization was developed to efficiently and selectively release intracellular compounds. The results showed that the cascaded treatment improved the selectivity of extraction and increased the yields of carbohydrates and lipids, while maintaining a high yield of water-soluble proteins.
Article
Food Science & Technology
Tomas Bolumar, Bo-Anne Rohlik, Janet Stark, Anita Sikes, Peter Watkins, Roman Buckow
Summary: This study investigated the pulsed electric field (PEF) conditions for tenderizing beef topside. The results showed that PEF treatment did not affect meat tenderness after 1 day of storage, but resulted in a reduction in shear force after 14 days of storage. Other quality traits were not impaired. PEF technology is a possible intervention to improve meat tenderness after 2 weeks of storage.
Article
Chemistry, Multidisciplinary
Mafalda Aguiar-Macedo, Luis M. M. Redondo, Marcos Teotonio Pereira, Carlos Silva
Summary: The increase in awareness of sustainable food production and consumption motivates the development of innovative technologies to improve efficiency and reduce production factors. Nonthermal pulsed electric fields (PEFs) show promise in optimizing processes without compromising product quality. In this study, the impact of commercial-grade enzymes and PEF treatment on white grape must and wine yield and quality was compared. PEFs resulted in the highest increase in wine yield and a significant reduction in wine lees production. The effects of PEFs on various oenological parameters were analyzed and compared with control and enzymatic treatments. The direct costs of PEF and enzyme usage were also determined, with PEFs being more cost-effective.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Yu Li, Rui Cai, Chuanhan Fu, Lige Qi, Yahong Yuan, Tianli Yue, Qian Ge, Zidan Zhao, Zhouli Wang
Summary: The effect of pulsed light (PL) treatment on the degradation of patulin in apple juice and its quality was investigated. The highest degradation rate of patulin (200 μg/L) reached 96.27% under the highest fluence (40.50 J/cm(2), total processing time: 6 min 30 s) at 3.5 cm from the quartz glass. The lactone ring of patulin was destroyed, producing a lower toxic desoxypatulinic acid. PL can degrade patulin in apple juice below the legal standard (50 μg/L) in 7 min and can preserve the quality of the juice. It indicates that PL is a potential decontamination technology for patulin in apple juice.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Lige Qi, Yali Ma, Rui Cai, Yu Li, Ruinan Wang, Tianli Yue, Yahong Yuan, Zhenpeng Gao, Zhouli Wang
Summary: This study investigated the effect of pulsed light (PL) on the degradation of aflatoxins in apple juice. The results showed that the degradation rates of aflatoxins increased with the reduction in the depth of the juice layer and the distance from the lamp. LC-qTOF/MS analysis identified eight major degradation products, which had lower toxicity than aflatoxins and did not greatly affect the quality of apple juice. Therefore, pulsed light is a promising technology to degrade aflatoxins.
Article
Food Science & Technology
Tong-Ge Bai, Liang Zhang, Jian-Ya Qian, Wei Jiang, Mangang Wu, Sheng-Qi Rao, Qian Li, Chen Zhang, Chunsen Wu
Summary: PEF pretreatment has significant impacts on the properties of rice, including increased starch hydrolysis degree and hardness, decreased integrity of cell structure, and altered chemical composition of cooked rice.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
D. Carullo, F. Donsi, G. Ferrari, G. Pataro
Summary: The combination of high-shear homogenization and pulsed electric fields treatments efficiently recover water-soluble proteins, carbohydrates, and C-phycocyanin from A. platensis, with synergistic effects observed compared to individual treatments. High-shear homogenization promoted the breakage of microalgal trichomes, while pulsed electric fields only affected cell membrane permeabilization, and the cascade approach in combined treatments reduced the specific energy requirement for protein recovery.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2021)
Article
Food Science & Technology
J. M. Martinez, V. Abad, J. Quilez, J. Raso, G. Cebrian, I. Alvarez-Lanzarote
Summary: The burden of food-borne parasites on public health is underestimated and the relative importance of different transmission routes is not completely known, resulting in their inadequate control in food. Pulsed Electric Field (PEF) technology has the potential to effectively inactivate food-borne parasites without affecting food quality, providing an alternative to traditional freezing processes. Further research and collaborations across diverse fields are needed for the industrial implementation of PEF.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Correction
Food Science & Technology
Maria Linden, Clara Brinckmann, Michelle M. Feuereisen, Andreas Schieber
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Engineering, Chemical
Ivan Shorstkii, Martina Comiotto Alles, Oleksii Parniakov, Sergiy Smetana, Kemal Aganovic, Maxim Sosnin, Stefan Toepfl, Volker Heinz
Summary: Optimization of important drying parameters with PEF pretreatment was performed on Hermetia illucens larvae tissue. The study used a three-level factorial design of response surface methodology to vary specific PEF energy input and drying temperature. The findings suggest an optimal processing window for larvae drying.
Article
Food Science & Technology
Henock Woldemichael Woldemariam, Martina Kiessling, Shimelis Admassu Emire, Paulos Getachew Teshome, Stefan Toepfl, Kemal Aganovic
Summary: This study demonstrates that electron beam treatment can effectively decontaminate microbiota and mycotoxins in red pepper powder, especially at doses between 6 to 10 kGy, without detrimental effects on its physicochemical qualities. The treatment showed significant reduction in yeasts, molds, and total plate counts, while retaining over 85% of total phenols, carotenoids and antioxidants activity, and showing only slight differences in total color difference.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Artur Wiktor, Oleksii Parniakov, Stefan Toepfl, Dorota Witrowa-Rajchert, Volker Heinz, Sergiy Smetana
Summary: The study found that PEF pre-treatment helps accelerate drying process and preserve bioactive compounds. Lower energy consumption, especially for carotenoids preservation in dried carrots, was demonstrated for CD and MW-CD technologies considering the preservation of bioactive compounds.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Biochemistry & Molecular Biology
Sarah Strassmann, Tillman Brehmer, Maike Passon, Andreas Schieber
Summary: The study introduced a hemisynthesis method for methylated anthocyanins, successfully synthesizing cyanidin-3-O-glucoside derivatives with different degrees of methylation and identifying monomethylated derivatives. Dimethyl carbonate (DMC) was used as the methylation agent, and the influence of the catalyst DBU, temperature, and reaction time on product formation was examined. The identified conditions in this study led to a reduction in reaction time and minimized a side reaction known as carboxymethylation by using higher amounts of catalyst.
Article
Biochemistry & Molecular Biology
Sarah Strassmann, Maike Passon, Andreas Schieber
Summary: This study chemically converted cyanidin compounds to their sulfates and found that both the A ring and the B ring are sulfated by human enzymes, providing insights into the metabolism of anthocyanins.
Article
Biochemistry & Molecular Biology
Nicole Jasmin Nemetz, Andreas Schieber, Fabian Weber
Summary: Research indicates that pomace powders extracted from chokeberry, bilberry, and elderberry have potential advantages in food applications, maintaining stable color and potential health benefits.
Article
Chemistry, Multidisciplinary
Dana Middendorf, Ute Bindrich, Claudia Siemer, Stefan Toepfl, Volker Heinz
Summary: The study demonstrates the potential of using pulsed electrical fields (PEF) to modify the structure of casein micelles, allowing for the incorporation of lipophilic bioactive substances. The research shows that PEF can disintegrate casein micelles and facilitate the integration of significant amounts of beta-carotene. Additionally, a combination of PEF and thermal treatment can be used to restructure the micelles and efficiently trap beta-carotene, achieving an encapsulation efficiency of 78%.
APPLIED SCIENCES-BASEL
(2021)
Review
Food Science & Technology
Hiba N. Rajha, Armelle Paule, Gerard Aragones, Mariana Barbosa, Carla Caddeo, Esperance Debs, Rada Dinkova, Gunter P. Eckert, Ariel Fontana, Prisca Gebrayel, Richard G. Maroun, Alessandra Napolitano, Lucia Panzella, Giulio Maria Pasinetti, Jan F. Stevens, Andreas Schieber, Marvin Edeas
Summary: Polyphenols have attracted researchers from various disciplines due to their diverse biological activities. The latest scientific research has focused on polyphenol interactions with the microbiome and mitochondria, as well as their potential applications in cosmetics, dietary supplements, and functional foods. Polyphenols may play a key role in disease prevention and have promising prospects in future food and nutrition.
MOLECULAR NUTRITION & FOOD RESEARCH
(2022)
Article
Food Science & Technology
Rada Dinkova, Alexios Vardakas, Eva Dimitrova, Fabian Weber, Maike Passon, Vasil Shikov, Andreas Schieber, Kiril Mihalev
Summary: A new process for enzyme-assisted extraction of polyphenols from de-aromatized rose petals was developed, resulting in higher contents of individual flavonols compared to the control sample. The enzymatically extracted rose petal polyphenols enhanced the color intensity of strawberry spread when added, meeting the growing consumer demand for natural alternatives.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Maria Linden, Alexander Flegler, Michelle M. Feuereisen, Fabian Weber, Andre Lipski, Andreas Schieber
Summary: The effects of naringenin, amentoflavone, and tetrahydroamentoflavone on bacterial lipids and membrane fluidity were investigated. Flavonoids caused an envelope stress response in microorganisms, while adaptive mechanisms using carotenoids, fatty acids, and menaquinones were employed. Naringenin significantly impacted carotenoids, fatty acids, menaquinones, and membrane fluidity, while amentoflavone and tetrahydroamentoflavone had specific effects on the studied strains' membranes and carotenoids. This study provides valuable insights into the response of food-associated microorganisms to these compounds, which is important for their safe application as natural preservatives.
BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES
(2023)
Article
Biotechnology & Applied Microbiology
Gautam Gaur, Sandra Damm, Maike Passon, Hiu Kwan Lo, Andreas Schieber, Michael G. Gaenzle
Summary: The conversion of phenolic compounds by lactobacilli in food fermentations contributes to food quality. However, specific enzymes involved in this process remain poorly understood. This study aimed to address this gap by disrupting genes coding for certain enzymes in Furfurilactobacillus milii FUA3583 and studying their contribution in sorghum fermentations. The results showed that Par1 played a major role in converting hydroxycinnamic acids, while mutants lacking par1 produced vinylphenols. Pad was responsible for the formation of pyrano-3-deoxyanthocyanidins, and disruption of this gene abolished their formation. The study suggests that understanding the functionality of these genes can help improve the quality of fermented cereal products.
Article
Food Science & Technology
Fabian Weber, Andreas Schieber
Summary: Pyranoanthocyanins, formed by the reaction of anthocyanins and low-molecular compounds, have the potential to replace synthetic food additives as natural food colorants. However, their industrial-scale application is hindered by long reaction periods and low quantities obtained. Biotechnological approaches, such as accelerated generation of educts and genetic engineering, can overcome these challenges. Understanding the behavior of pyranoanthocyanins in different food matrices, particularly their stability during processing and storage, is crucial for their successful application.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Ingrid Weilack, Lea Mehren, Andreas Schieber, Fabian Weber
Summary: The composition of pectic polysaccharides in Cabernet Sauvignon wines and their impact on the polyphenolic composition were studied. The results showed that pectic polysaccharides enhanced the absorbance of anthocyanins and increased their self-association, but also led to color instability and increased astringency.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
R. Ostermeier, K. Hill, A. Dingis, S. Toepfl, H. Jaeger
Summary: The study investigated the effects of PEF and US on the frying behavior of potato chips. By analyzing water vapor bubbles and bubble volume distribution, insights into heat and mass transfer were gained. The results demonstrate the impact on the frying process by combining PEF and US, providing potential optimization for chip production processes.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)