Article
Biochemistry & Molecular Biology
Vasileios M. Pappas, Achillia Lakka, Dimitrios Palaiogiannis, Vassilis Athanasiadis, Eleni Bozinou, George Ntourtoglou, Dimitris P. Makris, Vassilis G. Dourtoglou, Stavros I. Lalas
Summary: This study evaluates the valorization of olive leaf waste by maximizing polyphenol concentration through the use of Pulsed Electric Field (PEF) technology. The results show a significant increase in total polyphenol extractability with specific metabolites under optimal PEF parameters, highlighting the strong dependence of PEF-assisted extraction performance on the chosen parameters.
Article
Food Science & Technology
Erick Jara-Quijada, Mario Perez-Won, Gipsy Tabilo-Munizaga, Luis Gonzalez-Cavieres, Anais Palma-Acevedo, Carolina Herrera-Lavados, Roberto Lemus-Mondaca
Summary: This study investigated the effects of pulsed electric field (PEF) assisted extraction on the extraction yield and environmental impact of green tea polyphenols (GTPs). The results showed that PEF-assisted extraction significantly increased the extraction yield and had lower environmental emissions compared to other extraction methods. Additionally, PEF treatment improved the antioxidant capacity of the extracted GTPs.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Giorgio Grillo, Luisa Boffa, Emanuela Calcio Gaudino, Arianna Binello, Duarte Rego, Marcos Pereira, Melchor Martinez, Giancarlo Cravotto
Summary: The study developed a new industrial process for continuous-flow extraction of virgin olive oil using non-thermal ultrasound and pulsed electric field treatments, which effectively increased oil yield and improved nutritional content, enhancing product quality and commercial value.
Article
Food Science & Technology
Vassilis Athanasiadis, Achillia Lakka, Dimitrios Palaiogiannis, Vasileios M. Pappas, Eleni Bozinou, George Ntourtoglou, Dimitris P. Makris, Vassilis G. Dourtoglou, Stavros Lalas
Summary: The study found that using 25% v/v aqueous ethanol solvent and a pulse duration of 100 μs of pulsed electric field significantly increased the extraction efficiency of total and individual polyphenols (such as rosmarinic acid) by 73.2% and 403.1% respectively. PEF also affected the final concentration and composition of volatile compounds in the extracts obtained.
Article
Agronomy
Zhihua Li, Hanli Yang, Wenbing Fang, Xiaowei Huang, Jiyong Shi, Xiaobo Zou
Summary: The suitability of five apple varieties for fresh-cut processing was compared, and the impact of pulsed electronic field (PEF) on fresh-cut apples' quality was explored. The results showed that Delicious apples exhibited favorable color, firmness, and weight loss compared to the other samples, but had higher titratable acid (TA) content. PEF treatment showed significant improvements in reducing polyphenoloxidase (PPO) and peroxidase (POD) activity, as well as malondialdehyde (MDA) content and microbial counts in fresh-cut apples.
Article
Food Science & Technology
Xiang Li, Jian Li, Rui Wang, Abdul Rahaman, Xin-An Zeng, Charles S. Brennan
Summary: The study showed that pulsed electric field, ultrasound, and combined pretreatments could accelerate mass transfer, improve rehydration capacity, cell structure, and retain nutritional quality of shiitake mushrooms during hot-air drying. The combined pretreatment group (PEF-US) exhibited the shortest drying time and highest levels of phenolics and soluble sugars.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Maral Soltanzadeh, Seyed Hadi Peighambardoust, Patricia Gullon, Javad Hesari, Beatriz Gullon, Kazem Alirezalu, Jose Lorenzo
Summary: Pulsed electric field (PEF) is a promising technology for improving the quality and freshness of milk and dairy products, although it may affect product safety. There is a lack of systematic reports on PEF-processed dairy products, and further research is needed to address their safety aspects. This review focuses on the impacts of PEF on safety, quality, and nutritional value of dairy products.
FOOD REVIEWS INTERNATIONAL
(2022)
Review
Food Science & Technology
Zhenna Zhang, Bin Zhang, Ruijin Yang, Wei Zhao
Summary: Pulse electric field (PEF) assisted preservation is a non-thermal technology that has the potential to extend the shelf-life of fresh food and provide safe and high-quality products. PEF can induce changes in the microstructure and biochemical and physicochemical properties of the raw food, as well as inactivate microorganisms, dry, and extract bioactive compounds, thus maintaining the food's quality. However, there is still limited research on the effects of PEF on protein-based foods such as meat and aquatic products, which requires further investigation to facilitate industrial applications.
FOOD REVIEWS INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Romanos Poulkouras, Gerwin Dijk, Marie Lefevre, Martin Baca, David Moreau, Rodney P. O'Connor
Summary: A study found that coating metal electrodes with an organic polymer PEDOT:PSS can prevent intracellular ROS generation and reduce cell electroporation and intracellular calcium response caused by PEF application. These coated electrodes can be used for PEF application in ROS-sensitive tissues and differentiate the effects of PEFs on cells from the metabolic impact of electrolytic events.
BIOELECTROCHEMISTRY
(2022)
Article
Food Science & Technology
Abbey Symes, Amin Shavandi, Alaa El-Din Ahmed Bekhit
Summary: This study optimized the extraction of polyphenols and flavonoids in green Asparagus officinalis root using pulsed electric field (PEF) and ionic liquids (IL). The PEF conditions resulted in higher extraction yield but lower antioxidant activities compared to conventional solvent extraction. The IL extraction using 1-butyl-3-methylimidazolium chloride showed significantly higher total flavonoid content and antioxidant activity than PEF, but the safety of ILs needs further research.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Lynn Carr, Muriel Golzio, Rosa Orlacchio, Geraldine Alberola, Jelena Kolosnjaj-Tabi, Philippe Leveque, Delia Arnaud-Cormos, Marie-Pierre Rols
Summary: The study found that nanosecond pulsed electric field (nsPEF) had strong biological effects on the spheroid tumor model of human colorectal carcinoma cells, including increased membrane permeabilization and cellular death. The biological response increased significantly with the number of pulses applied.
BIOELECTROCHEMISTRY
(2021)
Article
Acoustics
Zahoor Ahmed, Muhammad Faisal Manzoor, Abid Hussain, Muddasir Hanif, Zia-ud-Din, Xin-An Zeng
Summary: The combined use of pulsed electric field and ultrasound had a significant impact on the quality of wheat plantlet juice, increasing total phenolics, total flavonoids, chlorophyll, and antioxidant activities while decreasing enzyme activities and microbial populations. The analysis using Fourier Transform Infrared and surface-enhanced Raman spectroscopy showed enhanced nutritional molecules in the juice treated with the combined method. These findings suggest the suitability of integrated methods for further research and applications in food processing.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Food Science & Technology
Yaser I. Shoqairan, Isam A. Mohamed Ahmed, Salah A. Almaiman, Fahad Y. Al Juhaimi, Elfadil E. Babiker, Tawfiq S. Alsulami, Yasser Al Rujib, Abdulmohsen Al Jardan, Asmahan Azhari Ali
Summary: This study investigated the impacts of microwave (MW), ultraviolet (UV-C), and pulsed electric field (PEF) treatments on the OTA level in paprika powder. The results showed that PEF treatment exhibited the highest detoxification level of OTA and had the least effect on the physicochemical quality attributes of paprika powder.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
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
Food Science & Technology
Lucie G. Moens, Wenzi Huang, Ann M. Van Loey, Marc E. G. Hendrickx
Summary: Research showed that Pulsed Electric Field (PEF) and mild thermal processing have significant effects on the pectin properties of carrot tissues, especially in terms of pectin extractability and crosslinking. The addition of Ca2+ ions may help maintain the texture of the tissues during subsequent cooking. Further studies are needed to explore the impact of treatments on covalent pectin crosslinking, particularly in cortex tissues.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Rogelio Sanchez-Vega, Teresa Garde-Cerdan, Maria Janeth Rodriguez-Roque, Pedro Elez-Martinez, Olga Martin-Belloso
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Rogelio Sanchez-Vega, Maria Janeth Rodriguez-Roque, Pedro Elez-Martinez, Olga Martin-Belloso
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2020)
Article
Agronomy
Gloria Lopez-Gamez, Pedro Elez-Martinez, Olga Martin-Belloso, Robert Soliva-Fortuny
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Maria Janeth Rodriguez-Roque, Begona De Ancos, Rogelio Sanchez-Vega, Concepcion Sanchez-Moreno, Pedro Elez-Martinez, Olga Martin-Belloso
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2020)
Article
Chemistry, Applied
Begona Olmedilla-Alonso, Fernando Granado-Lorencio, Begona de Ancos, Concepcion Sanchez-Moreno, Olga Martin-Belloso, Inmaculada Blanco, Carmen Herrero-Barbudo, Pedro Elez-Martinez, Lucia Plaza, M. Pilar Cano
Summary: This study found a significant increase in serum xanthophyll concentrations after drinking orange juice. The processing technologies applied may affect the serum carotenoid concentrations, suggesting a need for further studies with larger sample sizes.
Article
Food Science & Technology
Gloria Lopez-Gamez, Pedro Elez-Martinez, Olga Martin-Belloso, Robert Soliva-Fortuny
Summary: Under certain conditions, pulsed electric fields can promote the accumulation of phytochemicals and improve the extraction of intracellular compounds in plant tissues. The increase in total carotenoid content in PEF-treated carrots is likely attributed to better extractability, with differences in individual compounds potentially resulting from modulating biosynthesis or causing degradation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Gloria Lopez-Gamez, Pedro Elez-Martinez, Olga Martin-Belloso, Robert Soliva-Fortuny
Summary: The use of non-thermal processing technologies such as PEF, HPP, US, PL, and CP on plant tissues can lead to structural changes and trigger the production of reactive oxygen species (ROS), potentially enhancing bioactive compounds through a combination of biosynthesis and better extractability. Further multidisciplinary studies including firmness and microstructure evaluation, analysis of enzyme activities, respiration rates, and bioactive content variation throughout storage are necessary for the development of plant-based products with enhanced bioactive content and health-promoting properties.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Gloria Lopez-Gamez, Pedro Elez-Martinez, Olga Martin-Belloso, Robert Soliva-Fortuny
Summary: Applying pulsed electric fields (PEF) to carrots can increase phenolic and carotenoid bioaccessibility in derived products. Carrot juices had the highest carotenoid and phenolic contents, but derivatives of caffeic and coumaric acid were sensitive to PEF. Juice bioaccessibility reached 100% in purees from PEF-treated carrots, while oil-added purees with thermal treatment exhibited the highest carotenoid bioaccessibility.
Review
Food Science & Technology
Gloria Lopez-Gamez, Pedro Elez-Martinez, Olga Martin-Belloso, Robert Soliva-Fortuny
Summary: Fruits and vegetables are rich sources of bioactive compounds and micronutrients. Non-thermal processing technologies have shown potential in enhancing the bioaccessibility of these compounds, but further research is needed to fully understand these effects.
Article
Chemistry, Applied
Gloria Lopez-Gamez, Pedro Elez-Martinez, Olga Martin-Belloso, Robert Soliva-Fortuny
Summary: The study found that PEF treatment significantly enhanced the bioaccessibility of phenolic and carotenoid compounds in carrot puree, without affecting quality attributes. The bioaccessibility of both compounds tripled after treatment, potentially due to changes in microstructure.
Article
Food Science & Technology
S. H. E. Verkempinck, J. M. Guevara-Zambrano, M. R. Infantes-Garcia, M. C. Naranjo, R. Soliva-Fortuny, P. Elez-Martinez, T. Grauwet
Summary: This study investigated the impact of gradually adding essential digestive compounds on lipid digestion. The results showed that the gradual addition of lipases and bile salts had no significant effect on lipolysis kinetics for low-lipid emulsion, but significantly reduced the lipolysis rate for high-lipid emulsion. Evolving towards more dynamic digestion conditions can affect lipid digestion kinetics, even for relatively simple food compositions.
Article
Food Science & Technology
Sandra Gonzalez-Casado, Gloria Lopez-Gamez, Olga Martin-Belloso, Pedro Elez-Martinez, Robert Soliva-Fortuny
Summary: Pulsed light treatment can accelerate the accumulation of carotenoids in tomatoes, with the best results observed using visible + near-infrared light. However, UV-light exposure does not enhance carotenoid concentrations.
JOURNAL OF FOOD SCIENCE
(2022)
Review
Food Science & Technology
Alina Manthei, Gloria Lopez-Gamez, Olga Martin-Belloso, Pedro Elez-Martinez, Robert Soliva-Fortuny
Summary: The preparation and processing of fruits and vegetables generate byproducts that can be a risk to the environment but also serve as valuable sources of dietary fiber and bioactive compounds. Enhancing the functional and health-related properties of these fiber-rich products requires treatments that alter their structure, such as enzymes and physical technologies like ultrasound and high-pressure processing. The use of these treatments can improve their solubility, adsorption, and retardation capacities, but their effectiveness depends on the specific source and desired outcome.
Article
Chemistry, Applied
Alina Manthei, Pedro Elez-Martinez, Robert Soliva-Fortuny, Patricia Murciano-Martinez
Summary: Apple bagasse and orange peel, when subjected to different treatment methods, produced abundant oligosaccharides which exhibited faster fermentation rates and enhanced gas production during in vitro fermentation.
Article
Biochemistry & Molecular Biology
Gloria Lopez-Gamez, Pedro Elez-Martinez, Amparo Quiles-Chulia, Olga Martin-Belloso, Isabel Hernando-Hernando, Robert Soliva-Fortuny
Summary: Pulsed electric fields can enhance the bioaccessibility of carotenoids and phenolic compounds in carrots, facilitating their release and easy access to digestive enzymes. However, it may also result in further degradation or entrapment of other antioxidants during digestion.