Advances in pulsed electric stimuli as a physical method for treating liquid foods

Zare, Farzan; Ghasemi, Negareh; Bansal, Nidhi; Hosano, Hamid

doi:10.1016/j.plrev.2023.01.007

Cited by 10 publications

(2 citation statements)

References 753 publications

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“…In particular, the transient pulse signal applied to the electrode is useful for ensuring its lifespan. Moreover, the potential applications of PEF for processing a wide range of food commodities have been extensively investigated worldwide, such as faster extraction and yeast autolysis in wine production and improved health ingredients in dairy product. − …”

Section: Introductionmentioning

confidence: 99%

Dynamic Cu^(I)/Cu^(II) Redox Shuttle for Maltose and Lactose Isomerization under Pulsed Electric Field

Zhao,

Zhang,

Zhao

et al. 2024

ACS Sustainable Chem. Eng.

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Due to their prebiotic effects, lactulose and maltulose have garnered increasing interest from the food and pharmaceutical industries. Pulsed electric field (PEF) technology can enhance energy use efficiency, particularly in electroactivation, offering a potential means to convert reducing sugars. A specialized PEF-treated design has been developed to facilitate alternative catalyst-driven production of lactulose and maltulose by manipulating the morphology and oxidation states of copper catalysts. Under optimal conditions (4 kV/cm, 50 Hz, and 10 μs for 30 min), remarkable yields of lactulose (55.75%) and maltulose (43.27%) were achieved. Higher conversion rates were observed with an increased PEF treatment electric field strength and pulse width. The yields and selectivities of lactulose and maltulose were not significantly influenced by the frequency. Intriguingly, structural monosaccharides, including glucose, galactose, xylose, and arabinose, were also detected in the isomerization reaction. These findings suggest that PEF, utilizing CuO plates, induces glycoside bond hydrolysis and the conversion of aldose to pentose. Microscopic measurements (high-resolution transmission electron microscopy (HRTEM), high-energy X-ray diffraction (XRD), in situ Raman, and X-ray photoelectron spectroscopy (XPS)) revealed that transient Lewis acid–base pairs formed by the Cu+/Cu2+ shuttle could serve as active sites for reducing sugar isomerization, and DFT simulation further confirmed that the presence of active Cu species could promote the isomerization of lactose and maltose via a lower energy barrier. The PEF process proves to be an economical method for transforming low-value sugars into high-value carbon materials.

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Section: Introductionmentioning

confidence: 99%

Dynamic Cu^(I)/Cu^(II) Redox Shuttle for Maltose and Lactose Isomerization under Pulsed Electric Field

Zhao,

Zhang,

Zhao

et al. 2024

ACS Sustainable Chem. Eng.

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“…PEF can be employed for various purposes, such as controlling texture, facilitating mass transfer, aiding in extraction, and pasteurization, depending on the treatment intensity ( Naliyadhara et al, 2022 ; Zare et al, 2023 ; Zhang et al, 2023 ). While most previous research on PEF has focused on liquid and plant-based foods, studies on its application to meat have been relatively limited.…”

Section: Introductionmentioning

confidence: 99%

Effects of Pulsed Electric Field on Meat Tenderization and Microbial Decontamination: A Review

Jeong,

Lee,

Lee

2024

Food Sci Anim Resour

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This review sought to categorize studies on meat tenderization and safety through pulsed electric field (PEF) treatment, with a particular focus on reconciling conflicting findings regarding the tenderization effect (i.e., the primary outcome of PEF treatment) and to discuss the underlying mechanisms of these effects. While the tenderization effect may vary depending on the homogeneity of PEF treatment and variations in the conditions of texture measurements, the protein associated with tenderization was degraded by PEF treatment in most studies. PEF technology enables the delivery of a high voltage for a brief duration, typically in the microsecond range, making it a non-thermal technology. One of the distinct advantages of PEF is its ability to preserve the freshness of meat due to its exceptionally short treatment time. While PEF studies have traditionally centered on pasteurizing liquid foods, research on its application to meat is steadily expanding. Therefore, this review aims to elucidate the mechanisms of PEF and provide current insights into the applications of this technology for meat tenderization and microbial inactivation.

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Rational Design of Triboelectric Materials and Devices for Self‐Powered Food Sensing

Bai,

Zhao,

Cai

et al. 2024

Small

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Against the backdrop of rapid advancements in 5G and Internet of Things (IoT) technologies, there is an urgent need to upgrade food sensing systems to achieve automation, digitalization, and intelligence. However, this transformation process faces numerous challenges. Triboelectric nanogenerators (TENGs), as an emerging energy conversion and sensing technology, play a crucial role in this context. They not only provide power to functional devices but also serve as sensors in multifunctional self‐powered food sensing systems, capable of detecting various physical and chemical information. This review explores the development of TENGs in the field of food sensing, focusing on the working principles of their self‐powered sensing. The review also systematically organizes and classifies the material and device designs used for TENGs in various food applications. Based on the performance of TENGs, a detailed introduction is provided on the specific applications of self‐powered food sterilization, self‐powered food quality monitoring, and self‐powered taste sensing in the field of food safety. Finally, this paper discusses the challenges and corresponding strategies of TENGs in the food sensing field. The aim is to further promote unmanned and smart services and management in the food sector and to provide new research perspectives.

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Advances in pulsed electric stimuli as a physical method for treating liquid foods

Cited by 10 publications

References 753 publications

Dynamic Cu^(I)/Cu^(II) Redox Shuttle for Maltose and Lactose Isomerization under Pulsed Electric Field

Dynamic Cu^(I)/Cu^(II) Redox Shuttle for Maltose and Lactose Isomerization under Pulsed Electric Field

Effects of Pulsed Electric Field on Meat Tenderization and Microbial Decontamination: A Review

Rational Design of Triboelectric Materials and Devices for Self‐Powered Food Sensing

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Advances in pulsed electric stimuli as a physical method for treating liquid foods

Cited by 10 publications

References 753 publications

Dynamic Cu(I)/Cu(II) Redox Shuttle for Maltose and Lactose Isomerization under Pulsed Electric Field

Dynamic Cu(I)/Cu(II) Redox Shuttle for Maltose and Lactose Isomerization under Pulsed Electric Field

Effects of Pulsed Electric Field on Meat Tenderization and Microbial Decontamination: A Review

Rational Design of Triboelectric Materials and Devices for Self‐Powered Food Sensing

Contact Info

Product

Resources

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Dynamic Cu^(I)/Cu^(II) Redox Shuttle for Maltose and Lactose Isomerization under Pulsed Electric Field

Dynamic Cu^(I)/Cu^(II) Redox Shuttle for Maltose and Lactose Isomerization under Pulsed Electric Field