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
Biotechnology & Applied Microbiology
Alejandro Berzosa, Carlota Delso, Jorge Sanz, Cristina Sanchez-Gimeno, Javier Raso
Summary: Pulsed Electric Fields (PEF) is a strategy to obtain multiple valuable products from Saccharomyces cerevisiae yeast biomass, reducing cost and improving feasibility of waste-yeast biomass valorization.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2023)
Review
Food Science & Technology
Luis M. G. Castro, Elisabete M. C. Alexandre, Jorge A. Saraiva, Manuela Pintado
Summary: Starch modification involves using physical techniques to change the properties of starch, such as decreasing crystallinity and gelatinization temperature, and altering the structure. These modifications can affect starch digestibility.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
M. Morales-de la Pena, L. M. Rabago-Panduro, R. Soliva-Fortuny, O. Martin-Belloso, J. Welti-Chanes
Summary: Numerous research studies have shown that pulsed electric fields (PEF) technology is feasible for obtaining safe and high-quality foods with significant health-related compounds. PEF can be used as a preservation process or to enhance the characteristics of final products, improving efficiency and retaining valuable compounds. Challenges and opportunities for industrial implementation are discussed.
FOOD ENGINEERING REVIEWS
(2021)
Article
Engineering, Chemical
Farnaz Jafari, Javad Saien
Summary: Low-voltage pulsed electric fields were used to enhance mass transfer of drops in a liquid-liquid extraction process, with significant impacts observed and a maximum enhancement of 70.5%. An optimum frequency of around 300 Hz corresponded to the applied voltages, with direct electric fields showing lesser effects.
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
(2021)
Article
Chemistry, Multidisciplinary
Carlota Delso, Aude Silve, Ruediger Wuestner, Natalja Nazarova, Ignacio Alvarez, Javier Raso, Wolfgang Frey
Summary: This study focuses on under-investigated processing parameters of pulsed electric field (PEF) treatment for efficient lipid extraction from microalgae, such as media pH, pulse application, and incubation protocols. The results show that medium pH is critical in the final electroporation and lipid extraction yields, and should be considered in further studies.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING
(2022)
Review
Food Science & Technology
Fan Zhang, Shengxiong Chen, Jianguo Zhang, Kiran Thakur, Maurizio Battino, Hui Cao, Mohamed A. Farag, Jianbo Xiao, Zhaojun Wei
Summary: Asparagus is a perennial herb with valuable functional ingredients, which has been used as medicine and food since ancient times. Among its main chemical constituents, saponins play a crucial role in various health benefits and biological activities. This review focuses on the preparation methods, structure, classification, biological functions, food and non-food applications of asparagus saponins, with a special emphasis on their anti-cancer effects. It also highlights the challenges and limitations in current research and serves as a bridge between bioactive components and human health, aiding research on functional and health-promoting foods and medicinal applications of asparagus saponins.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Arthur Robin, Supratim Ghosh, Batel Gabay, Klimentiy Levkov, Alexander Golberg
Summary: In this study, the extraction of carnosine and anserine from chicken meat was improved using pulsed electric fields and mechanical pressing. The incubation time in water after the pretreatment was found to be the most significant factor affecting the extraction of dipeptides. The developed method is scalable and can be applied to extract bioactive compounds from animal tissues.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Food Science & Technology
Leire Astrain-Redin, Javier Raso, Ignacio Alvarez, Bente Kirkhus, Ane Meisland, Grethe Iren A. Borge, Guillermo Cebrian
Summary: This study explored the effect of PEF-ohmic treatment on blanching of carrots. It was found that the best heating uniformity was achieved when PEF-ohmic was applied to carrots immersed in water at a starting temperature of 80 degrees C. The blanching time was reduced by 60% without negatively affecting the texture of the carrots and slightly increasing the bioaccessibility of 0-carotene.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Francisco J. Marti-Quijal, Francesc Ramon-Mascarell, Noelia Pallares, Emilia Ferrer, Houda Berrada, Yuthana Phimolsiripol, Francisco J. Barba
Summary: The application of PEF technology in microalgae extraction greatly improves the recovery of antioxidant compounds, with optimal conditions obtained through PEF pre-treatment combined with specific extraction parameters. This technology shows higher efficiency and selectivity compared to conventional methods, making it a promising option for sustainable extraction of bioactive compounds.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Rock-Seth Agoua, Laurent Bazinet, Eugene Vorobiev, Nabil Grimi, Sergey Mikhaylin
Summary: This study investigated the impact of green high-voltage electrical treatments on the functional properties of beta-lactoglobulin. The results showed that pretreated samples had increased emulsifying capacity and stability, improved foaming stability, and reduced hygroscopicity.
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)
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
Cristian Vaquero, Iris Loira, Javier Raso, Ignacio Alvarez, Carlota Delso, Antonio Morata
Summary: The use of Pulsed Electric Fields (PEF) in nonthermal food processing can improve yeast implantation and fermentation, resulting in increased production of desired metabolites while preserving sensory qualities. Yeasts treated with PEF showed higher production of lactic acid and anthocyanins, indicating better fermentation outcomes.
Article
Food Science & Technology
Rian A. H. Timmermans, Wibke S. U. Roland, Kees van Kekem, Ariette M. Matser, Martinus A. J. S. van Boekel
Summary: This study found that using moderate intensity PEF conditions with long pulse duration can effectively inactivate microbes in orange juice while retaining fresh flavor, with minimal impact on the quality attributes of the juice compared to thermal processing.
