Cell membrane permeabilization by pulsed electric field treatment impacts biochemical conversions and the volatile profile of broccoli stalks

Delbaere, Sophie M.; Lanssens, Lize; Bernaerts, Tom; Van Audenhove, Jelle; Hendrickx, Marc E.; Grauwet, Tara; Van Loey, Ann M.

doi:10.1016/j.lwt.2023.115307

Cited by 4 publications

(2 citation statements)

References 32 publications

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“…PEF acts on fruit and vegetable cells in the form of highvoltage pulses in a very short time, increasing the difference in transmembrane potential. When the potential difference is greater than the critical value of the cell membrane, the cell membrane itself, vacuole membrane and other structures are disrupted, thus promoting the diffusion of water and heat transfer, as shown in Figure 4 (Arshad et al, 2021;Delbaere et al, 2023).…”

Section: Pefmentioning

confidence: 99%

Research progress of mushroom drying pretreatment technology

Yang,

Wang,

et al. 2024

J Food Process Engineering

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Mushrooms are delicious foodstuffs that are rich in nutrients, but they have high moisture contents and are easily spoiled. While mushrooms are usually preserved by drying, the process tends to reduce quality, and it takes a long time and consumes a large amount of energy. To improve the mushroom drying efficiency and quality, pretreatment is often conducted. In this review, a comprehensive summary of commonly used pretreatments for mushroom drying is provided. Moreover, the effects of various pretreatments on the drying rate and quality characteristics of mushrooms are summarized, and their respective advantages and limitations are analyzed. Furthermore, the application and development prospects of various mushroom drying pretreatments are analyzed and discussed.Practical applicationsThe pretreatment before mushroom drying can shorten drying time, maintain the optimal color and taste of dried mushroom, and reduce nutrient loss. This review summarizes two types of pretreatment methods used in mushroom drying: thermal pretreatment and nonthermal pretreatment. It can provide reference for the application and research of pretreatment in mushroom drying, and also provide new ideas for the optimization of industrial mushroom drying processes.

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Section: Pefmentioning

confidence: 99%

Research progress of mushroom drying pretreatment technology

Yang,

Wang,

et al. 2024

J Food Process Engineering

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“…Zhang et al [5] found that a single gene encoding Isca1 could act as a magnetic actuator. Additionally, scanning electron microscopy (SEM) can be used to observe the morphology of Brassica trispora and the cell membrane [6]. Some studies have also shown that the magnetic field can alter the morphology of Brassica trispora and the permeability of the cell membrane.…”

Section: Introductionmentioning

confidence: 99%

Enhancement of Lycopene Synthesis via Low-Frequency Alternating Magnetic Field in Brassica trispora

Wang,

Hou,

Wang

et al. 2024

Fermentation

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In recent years, magnetic fields have emerged as a non-thermophysical treatment with a significant impact on microbial fermentation processes. Brassica trispora is a microorganism known for its industrial-scale production of lycopene and high yield of single cells. This study aimed to investigate the impact of low-frequency magnetic fields on lycopene synthesis by Brassica trispora and elucidate the underlying mechanism for enhancing lycopene yield. The results indicate that both the intensity and duration of the magnetic field treatment influenced the cells. Exposing the cells to a 0.5 mT magnetic field for 48 h on the second day of fermentation resulted in a lycopene yield of 25.36 mg/g, representing a remarkable increase of 244.6% compared to the control group. Transcriptome analysis revealed that the alternating magnetic field significantly upregulated genes related to ROS and the cell membrane structure, leading to a substantial increase in lycopene production. Scanning electron microscopy revealed that the magnetic field treatment resulted in a rough, loose, and wrinkled surface morphology of the mycelium, along with a few micropores, thereby altering the cell membrane permeability to some extent. Moreover, there was a significant increase in intracellular ROS content, cell membrane permeability, key enzyme activity involved in lycopene metabolism, and ROS-related enzyme activity. In conclusion, the alternating frequency magnetic field can activate a self-protective mechanism that enhances lycopene synthesis by modulating intracellular ROS content and the cell membrane structure. These findings not only deepen our understanding of the impact of magnetic fields on microbial growth and metabolism but also provide valuable insights for developing innovative approaches to enhance carotenoid fermentation.

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Conductivity at varying frequencies as a method for differentiating strawberry ripeness and association with colour acceptance of strawberry nectars

Murray,

Stipkovits,

Lindner

et al. 2024

J Sci Food Agric

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BACKGROUNDIdentifying the best strawberries to produce colour stable nectars is a priority for the juice industry. Although riper strawberries produce nectars with better colour stability, variability between cultivars means that surface colour cannot be used as a single quality attribute to determine stability. Conductivity and bio‐impedance measurements can be used to differentiate ripeness of strawberries. The commercially available PEF Control System (ELEA) can measure cell disruption by measuring conductivity at different frequencies. Updated software measured strawberry conductivity at 121 frequencies between 100 Hz and 1 MHz to determine whether conductivity at these frequencies could differentiate ripeness, and be compared with the colour acceptance and stability of nectars produced from these strawberries.RESULTSA high‐low ratio (HLR) was calculated by dividing the conductivity at frequency 1 MHz by conductivity at 1 kHz. HLR could be used to separate five strawberry ripeness stages, with decreasing HLR associated with increasing ripeness. HLR was then compared with the colour of nectars produced from these strawberries. Although there was a good correlation between HLR and an acceptable colour to consumers on initial production (r = −0.823, P < 0.001) and after 12 weeks of storage (−0.759, P < 0.001), cultivars differed greatly in both HLR and colour stability. Additionally, HLR had a strong correlation with firmness.CONCLUSIONThe PEF Control System could be used to differentiate ripeness of strawberries by HLR, and therefore was associated with colour stability. However, no additional information on colour stability was gained from conductivity beyond what could already be deduced from differentiating ripeness based on surface colour. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Cell membrane permeabilization by pulsed electric field treatment impacts biochemical conversions and the volatile profile of broccoli stalks

Cited by 4 publications

References 32 publications

Research progress of mushroom drying pretreatment technology

Research progress of mushroom drying pretreatment technology

Enhancement of Lycopene Synthesis via Low-Frequency Alternating Magnetic Field in Brassica trispora

Conductivity at varying frequencies as a method for differentiating strawberry ripeness and association with colour acceptance of strawberry nectars

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