Fossil resources-free sustainable development can be achieved through a transition to bioeconomy, an economy based on sustainable biomass-derived food, feed, chemicals, materials, and fuels. However, the transition to bioeconomy requires development of new energy-efficient technologies and processes to manipulate biomass feed stocks and their conversion into useful products, a collective term for which is biorefinery. One of the technological platforms that will enable various pathways of biomass conversion is based on pulsed electric fields applications (PEF). Energy efficiency of PEF treatment is achieved by specific increase of cell membrane permeability, a phenomenon known as membrane electroporation. Here, we review the opportunities that PEF and electroporation provide for the development of sustainable biorefineries. We describe the use of PEF treatment in biomass engineering, drying, deconstruction, extraction of phytochemicals, improvement of fermentations, and biogas production. These applications show the potential of PEF and consequent membrane electroporation to enable the bioeconomy and sustainable development.

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Den zahlreichen Vorteilen der thermischen Konservierung stehen jedoch auch einige Nachteile gegenüber, die sich aus der Notwendigkeit der Energieübertragung auf Bakterien, Viren, Enzyme etc. ergeben. Obwohl deren Volumenanteil am Lebensmittel in der Summe selten mehr als 0,1 % ausmacht, ist dennoch das gesamte Produkt auf die Zieltemperatur zu erwärmen, um sicherzustellen, dass die erforderliche thermische Energie in jedem Volumenelement zur Verfügung steht. Da übli-cherweise über Grenzflächen erhitzt wird (Verpackung oder Wärmeüberträgerflächen) und die Wärmeleitfähigkeit der meist stark wasser-

Industrially, common problems arise with the deboning pin bone process, where Atlantic Salmon ( Salmo salar ) and Rainbow Trout ( Oncorhynchus mykiss ) fillets, post rigor , are subjected to a pulling process to remove the pin bones from the fillet. This study measured the length of pin bones from two species of fish and two different industrial graded weights, and then used a texture analyser and µCT X-ray to measure the pulling force, break point and volume of the pin bones of both species of fish. Results showed that salmon pin bones required significantly higher pulling force to remove pin bones from the fish fillet when compared with Trout pin bones. Interestingly Trout pin bones were significantly longer and stronger than Salmon pin bones, but had significantly lower volume. This research has progressed the issues surrounding pin boning industrially, however, more studies are required in order to understand if these differences affect the overall deboning pin bone process. Electronic supplementary material The online version of this article (10.1007/s13197-019-03803-9) contains supplementary material, which is available to authorized users.