Effect of Pulsed Electric Fields on Food Constituents

Silva, Eldevan; Roohinejad, Shahin; Koubàa, Mohamed; Barba, Francisco J.; Jambrak, Anet Režek; Vukušić, Tomislava; Santos, Mauro D.; Queirós, Rui P.; Saraiva, Jorge A.

doi:10.1007/978-3-319-26779-1_31-2

Cited by 3 publications

(2 citation statements)

References 35 publications

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“…Furthermore, we expect minimal changes to protein structure and function under mild PEF treatment parameters. PEFs can induce modifications in biomacromolecules; however, the electric field strength (2 to 6 kV/cm) and treatment duration (60 to 250 μs) are much shorter than those reported to affect proteins. − Investigation on the impact of PEFs on functional properties of protein and protein extract will be of foremost interest. In this work, we tested for the antioxidant activity of the extracted macroalgae protein concentrates.…”

Section: Resultsmentioning

confidence: 99%

Functional Protein Concentrates Extracted from the Green Marine Macroalga Ulva sp., by High Voltage Pulsed Electric Fields and Mechanical Press

Robin

Kazir

Sack

et al. 2018

ACS Sustainable Chem. Eng.

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With decreasing available land and fresh-water resources, the oceans become attractive alternatives for the production of valuable biomass, comparable to terrestrial crops. Seaweed cultivation for food, chemicals, and fuels is already under intensive development, yet efficient technologies for separation of major components are still missing. We report a food-grade process for the extraction of proteins from a green macroalga, Ulva sp., using high-voltage pulsed electric field (PEF) cell-membrane permeabilization, coupled with mechanical pressing to separate liquid and solid phases. We showed that a PEF treatment, at 247 kJ/kg fresh Ulva, delivered through 50 pulses of 50 kV, applied at a 70.3 mm electrode gap on the 140 g fresh weight of Ulva sp., resulted in an ∼7-fold increase in the total protein extraction yield compared to extraction by osmotic shock. The PEF extract of 20% protein content showed 10−20 times higher antioxidant capacity than β-Lactoglobulin (β-Lg), bovine serum albumin, and potato protein isolates. The protein concentration per dry mass in the residual biomass after PEF treatment was increased compared to the control because of the removal of additional nonprotein compounds from the biomass during the extraction process. These results provide currently missing information and technological development for the use of macroalgae as a source of protein for promoting sustainable human nutrition and health.

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Section: Resultsmentioning

confidence: 99%

Functional Protein Concentrates Extracted from the Green Marine Macroalga Ulva sp., by High Voltage Pulsed Electric Fields and Mechanical Press

Robin

Kazir

Sack

et al. 2018

ACS Sustainable Chem. Eng.

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“…One of the major applications of PEF processing is inactivation of a wide range of microorganisms and quality-related enzymes with minimum effect on sensory and nutritional properties (Barba et al, 2018;Barba et al, 2015a;Silva et al, 2016). Qian et al (2014) have examined the contribution of different PEF parameters to lipase inactivation in WBR samples, finding that the inhibitory effect was positively related to the frequency (200-1000 Hz), pulse width (3-15 μs), residence time (1-9 s), and voltage (3-15 V), while it was negatively influenced by the material thickness (5-25 mm).…”

Section: Pulsed Electric Fields (Pef)mentioning

confidence: 99%

Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes

Xia

Green

Zhu

et al. 2018

Critical Reviews in Food Science and Nutrition

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Rice is a globally important staple consumed by billions of people, and recently there has been considerable interest in promoting the consumption of wholegrain brown rice (WBR) due to its obvious advantages over polished rice in metabolically protective activities. This work highlights the effects of innovative processing technologies on the quality and functional properties of WBR in comparison with traditional approaches; and it is aimed at establishing a quantitative and/or qualitative link between physicochemical changes and high-efficient processing methods. Compared with thermal treatments, applications of innovative nonthermal techniques, such as high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultrasound and cold plasma, are not limited to modifying physicochemical properties of WBR grains, since improvements in nutritional and functional components as well as a reduction in anti-nutritional factors can also be achieved through inducing related biochemical transformation. Much information about processing methods and parameters which influence WBR quality changes has been obtained, but simultaneously achieving the product stabilization and functionality of processed WBR grains requires a comprehensive evaluation of all the quality changes induced by different processing procedures as well as quantitative insights into the relationship between the changes and processing variables.

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Advances in pulsed electric stimuli as a physical method for treating liquid foods

Zare

Ghasemi

Bansal

et al. 2023

Physics of Life Reviews

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Effect of Pulsed Electric Fields on Food Constituents

Cited by 3 publications

References 35 publications

Functional Protein Concentrates Extracted from the Green Marine Macroalga Ulva sp., by High Voltage Pulsed Electric Fields and Mechanical Press

Functional Protein Concentrates Extracted from the Green Marine Macroalga Ulva sp., by High Voltage Pulsed Electric Fields and Mechanical Press

Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes

Advances in pulsed electric stimuli as a physical method for treating liquid foods

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