Electric Field Stress on Plant Systems

Balasa, Ana; Janositz, A.; Knorr, Dietrich

doi:10.1081/e-ebaf-120045407

Cited by 8 publications

(7 citation statements)

References 10 publications

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“…Although the increase in the carotenoid content in the derived product obtained from PEF-treated tomatoes may be difficult to explain due to the complexity of biological systems, a wellestablished explanation for this observation is the activation of the secondary metabolism in the fruit as a strategy to overcome unfavourable conditions. 11,23,26 The significant correlation found between lycopene and its precursors, phytoene and phytofluene ( p < 0.0001; r = 0.7612 and r = 0.7661, respectively), have led us to hypothesize that PEF treatments may activate the transcription of genes encoding enzymes such as phytoene synthase (SIPSY) and carotenoid isomerase enzyme (CRTISO), responsible for the biosynthesis of these carotenoids in the fruit, as previously suggested by Vallverdú-Queralt et al (2013). 10 After lycopene, the carotenoid biosynthetic pathway is divided into two branches.…”

Section: Resultsmentioning

confidence: 99%

“…9,10 These stress reactions are thought to activate a wide range of metabolic pathways that lead to the accumulation of secondary metabolites involved in the defense response of plants under both biotic and abiotic stress conditions. 11,12 In a previous study, Vallverdú-Queralt et al (2013) 13 proposed the application of PEF treatments to increase the amount of carotenoids in tomato fruit as well as in tomato juices obtained from PEFtreated fruit. However, the effect of PEF processing on the bioaccessibility of carotenoids in fruit, vegetables and their derived products has been scarcely studied.…”

Section: Introductionmentioning

confidence: 99%

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Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived products

et al. 2018

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The application of pulsed electric fields (PEFs) to whole tomatoes is proposed as a pre-processing treatment to obtain purees with high health-related properties. Tomato fruit was subjected to different electric field strengths (0.4, 1.2 and 2 kV cm-1) and number of pulses (5, 18 and 30 pulses). Tomatoes were stored at 4 °C for 24 h after PEF processing and then ground and mixed with 5% olive oil. The resulting tomato-based product was subjected to in vitro gastrointestinal digestion. PEF treatments significantly increased the amount and bioaccessible fraction of carotenoids in the derived product. Treatments conducted at 2 kV cm-1 and 30 pulses led to the greatest increase in the concentration of any of the carotenoids studied in tomato-based products. The amount of carotenoids incorporated into the micellar phase was increased in the products obtained from PEF-treated tomatoes, especially after the application of 5 pulses at 2 kV cm-1. Under such treatment conditions, the bioaccessibility of lycopene, δ-carotene, β-carotene, γ-carotene and lutein was increased by 132%, 2%, 53%, 527% and 125%, respectively. Therefore, the application of PEFs as a pre-treatment could be considered as a promising technology to obtain tomato derivatives with high antioxidant potential.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived products

et al. 2018

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“…During the last decades, several research works have reported the feasibility of PEF treatments to stimulate the biosynthesis of defensive secondary metabolites in fruit, such as polyphenols and carotenoids (Balasa, Janositz and Knorr, 2011;Soliva-Fortuny et al, 2017;Vallverdú-Queralt et al, 2013b). It has been suggested that the electropermeabilization of cells induced by PEF may trigger the accumulation of ROS (Teissié et al, 1999;Ye et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

“…It is known that PEF can strongly affect the tissue firmness of fruit and vegetables, such as carrots, potatoes and apples, because of its action at the cell membrane level (Lebovka et al, 2004;Shayanfar et al, 2013). Moreover, plant secondary metabolites are known to contribute to colour, flavour and taste of the foods (Balasa and Knorr, 2011). All these parameters determine the final quality of tomato fruit, and hence, their end use or even their acceptance by consumers.…”

Section: Introductionmentioning

confidence: 99%

Enhancing the carotenoid content of tomato fruit with pulsed electric field treatments: Effects on respiratory activity and quality attributes

González-Casado

Martı́n-Belloso

Elez-Martı́nez

et al. 2018

Postharvest Biology and Technology

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“…Textural changes of high-pressure-high-temperature processing of vegetables have been demonstrated by Hendrickx [132], and pulsed electric field treatment of meat products could significantly alter meat structures batter. Pulsed electric fields have also been shown to affect texture, nutrient composition and secondary metabolite production [133,134]. Schössler et al [135] convincingly showed that ultrasound treatment on vegetable structures affected food properties during subsequent processing.…”

Section: Challenges and Research Agendamentioning

confidence: 98%

Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective

et al. 2015

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A selection of Food Engineering research including food structure engineering, novel emulsification processes, liquid and dry fractionation, Food Engineering challenges and research with comments on European Food Engineering education is covered. Food structure engineering is discussed by using structure formation in freezing and dehydration processes as examples for mixing of water as powder and encapsulation and protection of sensitive active components. Furthermore, a strength parameter is defined for the quantification of material properties in dehydration and storage. Methods to produce uniform emulsion droplets in membrane emulsification are presented as well as the use of whey protein fibrils in layerby-layer interface engineering for encapsulates. Emulsion particles may also be produced to act as multiple reactors for food applications. Future Food Engineering must provide solutions for sustainable food systems and provide technologies allowing energy and water efficiency as well as waste recycling. Dry fractionation provides a novel solution for an energy and water saving separation process applicable to protein purification. Magnetic separation of particles advances protein recovery from wastewater streams. Food Engineering research is moving toward manufacturing of tailor-made foods, sustainable use of resources and research at disciplinary interfaces. Modern food engineers contribute to innovations in food processing methods and utilization of structure-property relationships and reverse engineering principles for systematic use of information of consumer needs to process innovation. Food structure engineering, emulsion engineering, micro-and nanotechnologies, and sustainability of food processing are examples of significant areas of Food Engineering research and innovation. These areas will contribute to future Food Engineering and novel food processes to be adapted by the food industry, including process and product development to achieve improvements in public health and quality of life. Food Engineering skills and real industry problem solving as part of academic programs must show increasing visibility besides emphasized training in communication and other soft skills.

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Electric Field Stress on Plant Systems

Cited by 8 publications

References 10 publications

Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived products

Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived products

Enhancing the carotenoid content of tomato fruit with pulsed electric field treatments: Effects on respiratory activity and quality attributes

Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective

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