Effect of Pulsed Electric Fields (PEF) on the ultrastructure and in vitro protein digestibility of bovine longissimus thoracis

Chian, Feng Ming; Kaur, Lovedeep; Oey, Indrawati; Astruc, Thierry; Hodgkinson, Suzanne M.; Boland, Michael J.

doi:10.1016/j.lwt.2019.01.005

Cited by 52 publications

(37 citation statements)

References 29 publications

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“…Pretreatment of proteins with PEF, therefore, exposes hydrolysis sites, which are previously inaccessible to digestive peptidases. Chian et al (2019) observed that PEF treatment of bovine muscle caused disruption of Z disks and I bands (revealed by transmission electron micrographs) of the samples after 180 min of enzymatic digestion, thus, improved the susceptibility of the protein bonds to enzymatic degradation. Mikhaylin, Boussetta, Vorobiev and Bazinet (2017) also demonstrated that high voltage pulsed electric field treatment of β-lactoglobulin induced the formation of the active sites for the nucleophilic enzyme action.…”

Section: Pulsed Electric Filed Processingmentioning

confidence: 96%

“…Pretreatment of proteins with PEF, therefore, exposes hydrolysis sites, which are previously inaccessible to digestive peptidases. Chian et al. (2019) observed that PEF treatment of bovine muscle caused disruption of Z disks and I bands (revealed by transmission electron micrographs) of the samples after 180 min of enzymatic digestion, thus, improved the susceptibility of the protein bonds to enzymatic degradation.…”

Section: Emerging Processing Technologies For Production Of Antioxidamentioning

confidence: 96%

“…PEF treatment is typically carried out at electric field strength of 10-50 kV/cm in multiple short pulses (typically 1-5 μs) at frequencies of 0.2-0.4 MHz. Cell disintegration through electroporation of the cell membrane is the key mechanism where PEF achieves the required functions in food products (Chian et al, 2019;Polikovsky et al, 2016).…”

Section: Pulsed Electric Filed Processingmentioning

confidence: 99%

“…However, these biochemical methods are not feasible to produce the peptides at the industrial level with higher yield and low cost. In these regards, novel processing technologies, such as high hydrostatic pressure (HHP), microwave processing and pulsed electric field, have recently been emerged as the most promising technologies that can possibly be coupled with biochemical hydrolysis methods to produce antioxidant peptides with better yield and bioactivities in a shorter time and lower cost than biochemical methods (Chian et al, 2019;Dong et al, 2019;Ketnawa et al, 2018;Ma et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Production and processing of antioxidant bioactive peptides: A driving force for the functional food market

Tadesse

Emire

2020

Heliyon

155

119

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Recently, the demand for functional foods in the global market has increased rapidly due to the increasing occurrences of non-communicable diseases and technological advancement. Antioxidant peptides have been suggested as ingredients used to produce health-promoting foods. These peptides are encrypted from various food derived protein sources by chemical and enzymatic hydrolysis, and microbial fermentation. However, the industrial-scale production of antioxidant peptides is hampered by different problems such as high production cost, and low yield and bioactivity. Accordingly, novel processing technologies, such as high pressure, microwave and pulsed electric field, have been recently emerged to overcome the problems associated with the conventional hydrolysis methods. This particular review, therefore, discussed the current processing technologies used to produce antioxidant peptides. The review also suggested further perspectives that should be addressed in the future.

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Section: Pulsed Electric Filed Processingmentioning

confidence: 96%

Section: Emerging Processing Technologies For Production Of Antioxidamentioning

confidence: 96%

Section: Pulsed Electric Filed Processingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Production and processing of antioxidant bioactive peptides: A driving force for the functional food market

Tadesse

Emire

2020

Heliyon

155

119

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“…The method of Chian et al [ 19 ] was adopted for the determination of the protein denaturation in raw control and ultrasound-treated samples using a DSC (Q2000, TA instruments, New Castle, DE, USA). Samples from the pāua foot were comminuted and homogenised.…”

Section: Methodsmentioning

confidence: 99%

Effects of Ultrasound Treatments on Tenderness and In Vitro Protein Digestibility of New Zealand Abalone, Haliotis iris

Bagarinao

Kaur

Boland

2020

Foods

Self Cite

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Canned pāua, Haliotis iris, is a premium New Zealand product that is exported to Asia. The objective of this research was to investigate the effects of ultrasound treatments on pāua texture, microstructure and in vitro protein digestibility. Whole pāua meat was ultrasound-treated (20 kHz, 464 ± 9 W) for 5 min in water (with or without subsequent soaking in water at 4 °C for 24 h) or ultrasound-treated in 1% actinidin enzyme solution. Post-treatment cooking of canned pāua was done in a water retort at 116 °C for 30 min. All ultrasound-treated cooked pāua yielded lower slice shear force values (SSFV) than untreated canned and cooked samples. The lowest SSFV was attained when ultrasound treatment in water was followed by soaking at 4 °C for 24 h. The increased tenderness of ultrasound-treated pāua could be linked to disintegration of myofibers and formation of gaps between myofibers, as observed through histological analysis and transmission electron microscopy. Collagenous fragmentation was also observed, particularly in pāua ultrasonicated in enzyme solution. Raw pāua was found to be more digestible in terms of free amino N released during in vitro digestion than all cooked samples. However, cooked ultrasound pre-treated pāua was more digestible than the control cooked sample.

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Pulsed Electric Fields Application in Meat Processing

Karki

Oey

Bremer

et al. 2022

Pulsed Electric Fields Technology for the Food Industry

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Effect of Pulsed Electric Fields (PEF) on the ultrastructure and in vitro protein digestibility of bovine longissimus thoracis

Cited by 52 publications

References 29 publications

Production and processing of antioxidant bioactive peptides: A driving force for the functional food market

Production and processing of antioxidant bioactive peptides: A driving force for the functional food market

Effects of Ultrasound Treatments on Tenderness and In Vitro Protein Digestibility of New Zealand Abalone, Haliotis iris

Pulsed Electric Fields Application in Meat Processing

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