Combination of Pulsed Electric Fields with Other Preservation Techniques

Abstract

Pulsed electric field (PEF) is a promising nonthermal treatment for liquid foods with antimicrobial activity at ambient temperature. According to the hurdle concept, the combination of PEF with other preservation methods may enhance cell death. The joint effect of PEF with the addition of antimicrobial compounds of natural origin, such as nisin, has received special attention, although other emerging nonthermal techniques, such as the use of high-pressure carbon dioxide, have also been considered. Moreover, the bactericidal action resulting from the simultaneous application of PEF and conventional thermal treatments suggests the possibility of lowering the intensity of heating while maintaining microbial acceptance. This review analyses the literature on antimicrobial strategies that combine PEF with nonthermal and traditional preservation methods. The variables affecting cell death produced by those combined treatments and their mechanisms of synergy are considered. Commercialization of PEF in combination with other technologies may be possible due to its improved antimicrobial effect.

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

“…The success of hurdle technologies largely depends on the compatibility of the components involved in each method and the ease with which each method can be implemented by the food industry (Martín‐Belloso and Sobrino‐López ).…”

Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

“…Among antimicrobial compounds, bacteriocins have received special attention due to their natural origin but also because they are associated with a large number of fermentations (Martín‐Belloso and Sobrino‐López ). For example, nisin with thermal pasteurization had a synergistic effect on the inactivation of total aerobic bacteria (1.18 log reduction) in cucumber juice (Zhao and others ).…”

Acoustic emission as a tool to assess the changes induced by pulsed electric field in apple tissue

“…(Gachovska, Simpson, Ngadi, & Raghavan, 2009;Martin-Belloso & Sobrino-Lopez, 2011;Puértolas, Cregenzán, Luengo, Álvarez, & Raso, 2013;Soliva-Fortuny, Balasa, Knorr, & Martin-Belloso, 2009; Witrowa-Rajchert, Wiktor, Sledz, & Nowacka, 2014). This emerging technology is based on the application of very short, high voltage pulses to food which is placed between two electrodes.…”