Applications of Pulsed Electric Fields Technology for the Food Industry

Toepfl, Stefan; Heinz, Volker; Knorr, Dietrich

doi:10.1007/978-0-387-31122-7_7

Cited by 121 publications

(92 citation statements)

References 69 publications

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“…Recent studies have demonstrated the effectiveness of PEF treatment for the extraction of phenols (López et al, 2008;López-Alfaro and Garde-Cerdán, 2015;López-Giral et al, 2015) and volatile (Garde-Cerdán et al, 2013) compounds from grape pomace. By using the pulsed electric field (PEF), an increase in cell membrane permeability (by an electroporation process) is achieved, with a mass transfer through which the compounds of interest located in the cells migrate into the liquid phase (Toepfl et al, 2006;Vorobiev and Lebovka, 2010).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Different Pulsed Electric Field Treatments on Producing High Quality Red Wines

Teușdea

Bandici

Kordiaka

et al. 2017

Not Bot Horti Agrobo

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The aim of this study was to apply different Pulsed Electric Field (PEF) treatments in the pre-maceration stage of the mash which derives from 'Pinot Noir' and 'Merlot' grapes that were harvested in the Crişana-Santimreu vineyard, Romania, in 2016, in order to increase the content of total phenols, flavonoids, monomeric anthocyanin pigment and colour intensity of 'Pinot Noir' and 'Merlot' wines. The electrical and mechanical parameters that represent the variables in this experiment were: the distance between the drums, different voltages (7-8 kV), and different frequencies (178-344 Hz). The wines obtained were also analyzed in terms of the antioxidant capacity using two different methods. All PEF treatments applied in the pre-maceration stage resulted in an increase in bioactive compounds content and colour intensification. Of the five PEF treatments tested, the PEF treatment using the distance between the drums of 2.5 mm, U = 8 kV, the frequency f = 344 Hz, pulse durations of 300 s resulted in a wine with a content of total phenols 2 times and 1.5 times higher than the control sample in the case of 'Pinot Noir' and 'Merlot', respectively. Also, this type of PEF treatment also resulted in an extraction of the total flavonoids as efficiently as 1.8 times and 1.4 times, respectively, in the case of 'Pinot Noir' and 'Merlot', respectively. PEF treatment is a technology suitable for extracting phenols from grapes and so this technology can be used in the food industry to obtain wines rich in bioactive compounds with antioxidant capacity.

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Section: Introductionmentioning

confidence: 99%

The Effect of Different Pulsed Electric Field Treatments on Producing High Quality Red Wines

Teușdea

Bandici

Kordiaka

et al. 2017

Not Bot Horti Agrobo

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“…PEF is of interest due to its ability to cause localised structural changes to cell membranes that can result in increased cell membrane permeability, physical changes at a cellular level and/or faster rates of reactions, as interactions between enzymes and their substrates are enhanced. PEF has previously been used to improve the microdiffusion of a brine solution into ham during processing, to enhance the permeability of cellular components and to induce cellular changes in muscle foods [1][2][3][4]. However, PEF use in meat processing is relatively limited despite the release of several industry briefs and reports highlighting its potential benefits, particularly as a method to improve muscle texture by enhancing cell disintegration.…”

Section: Introductionmentioning

confidence: 99%

Effects of Pulsed Electric Fields on Selected Quality Attributes of Beef Outside Flat (Biceps femoris)

Faridnia¹,

Bremer²,

Burritt³

et al. 2016

IFMBE Proceedings

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Abstract-Pulsed electric field (PEF) processing is a nonthermal food processing technology that applies brief (µs) electrical pulses of high voltage to food products placed between two electrodes. Depending on the process intensity, the process affects cell membrane permeability due to localised structural changes. There are few reports on the use of PEF for the processing of solid foods like meat. Therefore, the current project was designed to assess the impact of PEF processing on beef muscles and its potential use to reduce meat ageing time and cost. Post rigor Biceps femoris (a low value beef muscle) cuts were exposed to PEF (electric field strength of 1.7 -2.0 kV/cm and pulsed electrical energy of 185 kJ/kg) processing and sampled after aging at 4 o C for 3, 7, 14 or 21 days. Samples were assessed for temperature increases, electrical conductivity, pH, purge loss, cooking loss, tenderness and colour stability. The microstructure of PEF treated and untreated meat samples were also investigated. Our results showed that temperature, electrical conductivity, and pH were significantly (P<0.05) affected by PEF treatment conditions. Tenderness, as indicated by a reduced shear force value, significantly (P<0.05) increased following PEF treatment compared to the untreated samples. Cooking loss was not affected by PEF treatment, whilst purge loss significantly (P<0.05) increased after PEF treatment and during ageing. The PEF treated meat samples showed a dramatic increase in the number of myofibrils ruptured along the z-lines compared to the untreated samples during ageing. This resulted in beef muscle with a more porous structure compared to the untreated samples and accounts for the observed increase in electrical conductivity and purge loss. These results suggest that PEF induces changes in the microstructure and texture of meat and could potentially be used to improve tenderness, decrease ageing time or to alter functional properties.

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“…PEF technology as a pretreatment step in winemaking technology has great potential in microbial control in wines. The sensitivity of microorganisms to PEF processing depends on the characteristics of the cells, such as their structure and size (Toepfl, Heinz, & Knorr, 2006). The yeasts are less resistant to PEF than bacteria due to their larger cell size.…”

Section: Introductionmentioning

confidence: 99%

The bioactive compounds, antioxidant capacity, and color intensity in must and wines derived from grapes processed by pulsed electric field

Vicaş

Bandici

Teușdea

et al. 2017

CyTA - Journal of Food

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The aim of this work was to study the effect of pulsed electric field (PEF) treatment on the content of bioactive compounds (total phenols, total flavonoids, monomeric anthocyanin content), antioxidant capacity, color intensity (CI), and sensory quality of wines derived from three varieties of grapes (Muscat Ottonel, Pinot Noir, and Merlot). PEF treatment resulted in an increase in all bioactive compounds, and consequently, an increase in their antioxidant capacity, which was evaluated by different methods. Applying PEF treatment to red grapes resulted in obtaining wines with higher CI compared to the control sample. For a better interpretation of the results and a proper discrimination of the samples in terms of the variety of grapes and PEF treatment, multivariate analyses, such as the principal component analysis, multivariate analysis of variance, and hierarchical cluster analysis, were applied.Compuestos bioactivos, capacidad antioxidante e intensidad de color en mosto y vinos derivados de uvas sometidas a tratamiento de campos eléctricos pulsados RESUMEN El presente estudio se propuso examinar los efectos que tiene el tratamiento de campos eléctricos pulsados (CEP) en el contenido de compuestos bioactivos (fenoles totales, flavonoides totales, contenido de antocianina monomérica), la capacidad antioxidante, la intensidad de color y la calidad sensorial de vinos derivados de tres variedades de uvas (Muscat Ottonel, Pinot Noir y Merlot). El tratamiento de CEP produjo un aumento en todos los compuestos bioactivos y, como consecuencia, un incremento de su capacidad antioxidante, la cual fue evaluada mediante métodos distintos. Después de someter uvas rojas al tratamientos de CEP se produjeron vinos con una intensidad de color más elevada en comparación con la muestra de control. A efectos de lograr una interpretación más profunda de los resultados y una correcta discriminación de las muestras en términos de la variedad de uvas y el tratamiento de CEP, se realizaron análisis multivariantes, entre los que se incluyeron: análisis del componente principal, análisis multivariante de varianza y análisis cluster jerárquico. ARTICLE HISTORY

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Applications of Pulsed Electric Fields Technology for the Food Industry

Cited by 121 publications

References 69 publications

The Effect of Different Pulsed Electric Field Treatments on Producing High Quality Red Wines

The Effect of Different Pulsed Electric Field Treatments on Producing High Quality Red Wines

Effects of Pulsed Electric Fields on Selected Quality Attributes of Beef Outside Flat (Biceps femoris)

The bioactive compounds, antioxidant capacity, and color intensity in must and wines derived from grapes processed by pulsed electric field

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