Application of Pulsed Electric Fields in Food

Siemer, Claudia; Aganovic, Kemal; Toepfl, Stefan; Heinz, Volker

doi:10.1002/9781118406281.ch26

Cited by 12 publications

(8 citation statements)

References 100 publications

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“…Because of their rigid structures, bacterial spores can survive harsh environments for a long period of time. The combination of temperature and electric fields > 60°C and 30 kV/cm respectively was effective on spore inactivation (Siemer, Aganovic, Toepfl, & Heinz, 2015).…”

Section: Food Preservationmentioning

confidence: 95%

Review of Green Food Processing techniques. Preservation, transformation, and extraction

Chémat

Rombaut

Meullemiestre

et al. 2017

Innovative Food Science & Emerging Technologies

654

315

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Section: Food Preservationmentioning

confidence: 95%

Review of Green Food Processing techniques. Preservation, transformation, and extraction

Chémat

Rombaut

Meullemiestre

et al. 2017

Innovative Food Science & Emerging Technologies

654

315

View full text Add to dashboard Cite

“…PEF processing consists of the application of very fast and highly intense electrical discharges on a food product that has been placed between two electrodes (Siemer et al, 2014). One of the main effects of the application of PEF to food systems is that cell membranes undergo electroporation, i.e., irreversible membrane permeabilization that has a lethal effect for most food pathogens.…”

Section: Pulsed Electric Fields (Pef) Treatmentmentioning

confidence: 99%

Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods

Ribas-Agustí

Martı́n-Belloso

Soliva‐Fortuny

et al. 2017

Critical Reviews in Food Science and Nutrition

233

189

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Phenolic compounds are important constituents of plant-based foods, as their presence is related to protective effects on health. To exert their biological activity, phenolic compounds must be released from the matrix during digestion in an absorbable form (bioaccessible) and finally absorbed and transferred to the bloodstream (bioavailable). Chemical structure and matrix interactions are some food-related factors that hamper phenolic compounds bioaccessibility and bioavailability, and that can be counteracted by food processing. It has been shown that food processing can induce chemical or physical modifications in food that enhance phenolic compounds bioaccessibility and bioavailability. These changes include: (i) chemical modifications into more bioaccessible and bioavailable forms; (ii) cleavage of covalent or hydrogen bonds or hydrophobic forces that attach phenolic compounds to matrix macromolecules; (iii) damaging microstructural barriers such as cell walls that impede the release from the matrix; and (iv) create microstructures that protect phenolic compounds until they are absorbed. Indeed, food processing can produce degradation of phenolic compounds, however, it is possible to counteract it by modulating the operating conditions in favor of increased bioaccessibility and bioavailability. This review compiles the current knowledge on the effects of processing on phenolic compounds bioaccessibility or bioavailability, while suggesting new guidelines in the search of optimal processing conditions as a step forward towards the design of healthier foods.

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“…A wide range of non‐thermal processing techniques have gained popularity in the recent times as a potential tool for the substitution or replacement of traditional thermal processing methods of foods. Additionally, non‐thermal processes offer several advantages over thermal processes, such as low processing temperatures, efficient energy utilization, keeping the quality of food like color, flavor, taste & nutrient retention, and inactivation of quality deteriorative enzymes & spoilage causing microorganisms (Siemer, Aganovic, Toepfl, & Heinz, ).…”

Section: Non‐thermal Processing Technologiesmentioning

confidence: 99%

“…Overall, these novel thermal technologies appear to be viable alternatives to conventional pasteurization since they show great potential in reducing thermal load damage during processing and improving nutrient content without compromising safety. (Siemer, Aganovic, Toepfl, & Heinz, 2015).…”

Section: Ohmic Heatingmentioning

confidence: 99%

Thermal and non‐thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review

Jayathunge

Stratakos

Delgado‐Pando

et al. 2019

J Food Process Preserv

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Tomato and tomato‐based products play a vital role in human diet due to the presence of bioactive compounds. The conventional heat treatment is designed as a current practice in tomato products industry to ensure food safety but it can lead to undesirable changes both in the nutritional and in the sensory properties of the products. In order to avoid these unfavorable changes during the heat treatment, novel thermal, and non‐thermal processing technologies have been receiving much attention with the aim of improving and replacing conventionally processed products. Among them, some of the most promising technologies of high pressure processing, pulsed electric fields, and power ultrasound in comparison to conventional thermal processing technologies are highlighted in this article. This review presents recent scientific information on impact of these technologies on physico‐chemical, organoleptic, and microbial properties of tomato‐based products. Furthermore, it analyses and discusses the opportunities and drawbacks in commercial applications. Practical applications The preservation of tomato and tomato products is of primary interest for the food industry. Several novel thermal and non‐thermal technologies—discussed in this review—could be utilized for the production of high quality tomato‐based products. These technologies are increasingly attracting the attention of food processors as they efficiently provide products with extended shelf life and higher quantities of labile bioactive compounds when compared to conventionally processed products.

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Application of Pulsed Electric Fields in Food

Cited by 12 publications

References 100 publications

Review of Green Food Processing techniques. Preservation, transformation, and extraction

Review of Green Food Processing techniques. Preservation, transformation, and extraction

Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods

Thermal and non‐thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review

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