High electric field pulse pretreatment: potential for sugar beet processing

Eshtiaghi, M. N.; Knorr, Dietrich

doi:10.1016/s0260-8774(01)00114-5

Cited by 157 publications

(81 citation statements)

References 5 publications

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“…Here, short (typically 2 μs), high electric field strength (typically more than 10 kV/cm) pulses are applied to a food product to inactivate the microorganisms in it [28,29]. When used on a large scale of 1000 L hr −1 or more, PEF provides a particularly good alternative to the usual heat pasteurization of pumpable foods [30] like fruit juices [31,32] or dairy products [33], and it can also aid the release of intracellular content from plant cells, for example during the extraction of sugar from sugar beet cells [34,35].…”

Section: Introductionmentioning

confidence: 99%

Electroporation of cells in microfluidic devices: a review

et al. 2006

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In recent years, several publications on microfluidic devices have focused on the process of electroporation, which results in the poration of the biological cell membrane. The devices involved are designed for cell analysis, transfection or pasteurization. The high electric field strengths needed are induced by placing the electrodes in close proximity or by creating a constriction between the electrodes, which focuses the electric field. Detection is usually achieved through fluorescent labeling or by measuring impedance. So far, most of these devices have only concerned themselves solely with the electroporation process, but integration with separation and detection processes is expected in the near future. In particular, single-cell content analysis is expected to add further value to the concept of the microfluidic chip. Furthermore, if advanced pulse schemes are employed, such microdevices can also enhance research into intracellular electroporation.

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Section: Introductionmentioning

confidence: 99%

Electroporation of cells in microfluidic devices: a review

et al. 2006

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“…The application of PEF to different vegetal matrices is based on the electroporation mechanism that determines the breaking of the cell membranes, thus facilitating the release of intracellular content. Research has demonstrated that PEF improves mass transfer in the case of extraction of various compounds from different vegetal matrices (Eshtiaghi & Knorr, 2002;Fincan, De Vito, & Dejmek, 2004).…”

Section: Introductionmentioning

confidence: 99%

“…), lately PEF is applied for increasing the efficiency of extraction of compounds from different vegetal matrices (Eshtiaghi & Knorr, 2002;Fincan et al, 2004). PEF treatment is an innovative, non-thermal method, which has the advantage of keeping the sensory and nutritional qualities of the food product and of generating a microbiologically safe product.…”

Section: Introductionmentioning

confidence: 99%

The bioactive compounds, antioxidant capacity, and color intensity in must and wines derived from grapes processed by pulsed electric field

Vicaş

Bandici

Teușdea

et al. 2017

CyTA - Journal of Food

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The aim of this work was to study the effect of pulsed electric field (PEF) treatment on the content of bioactive compounds (total phenols, total flavonoids, monomeric anthocyanin content), antioxidant capacity, color intensity (CI), and sensory quality of wines derived from three varieties of grapes (Muscat Ottonel, Pinot Noir, and Merlot). PEF treatment resulted in an increase in all bioactive compounds, and consequently, an increase in their antioxidant capacity, which was evaluated by different methods. Applying PEF treatment to red grapes resulted in obtaining wines with higher CI compared to the control sample. For a better interpretation of the results and a proper discrimination of the samples in terms of the variety of grapes and PEF treatment, multivariate analyses, such as the principal component analysis, multivariate analysis of variance, and hierarchical cluster analysis, were applied.Compuestos bioactivos, capacidad antioxidante e intensidad de color en mosto y vinos derivados de uvas sometidas a tratamiento de campos eléctricos pulsados RESUMEN El presente estudio se propuso examinar los efectos que tiene el tratamiento de campos eléctricos pulsados (CEP) en el contenido de compuestos bioactivos (fenoles totales, flavonoides totales, contenido de antocianina monomérica), la capacidad antioxidante, la intensidad de color y la calidad sensorial de vinos derivados de tres variedades de uvas (Muscat Ottonel, Pinot Noir y Merlot). El tratamiento de CEP produjo un aumento en todos los compuestos bioactivos y, como consecuencia, un incremento de su capacidad antioxidante, la cual fue evaluada mediante métodos distintos. Después de someter uvas rojas al tratamientos de CEP se produjeron vinos con una intensidad de color más elevada en comparación con la muestra de control. A efectos de lograr una interpretación más profunda de los resultados y una correcta discriminación de las muestras en términos de la variedad de uvas y el tratamiento de CEP, se realizaron análisis multivariantes, entre los que se incluyeron: análisis del componente principal, análisis multivariante de varianza y análisis cluster jerárquico. ARTICLE HISTORY

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“…TD-NMR relaxometry has also been used to explore the effect of high pressure or freeze-drying treatments on the integrity of cells of strawberries, tomatoes and carrots (Hills & Remigereau, 1997;Marigheto et al, 2004;Voda et al, 2012). PEF has also been used in softening of the sugar beet tissues in order to enhance sugar extractability from the sugar beets (Bouzrara & Vorobiev, 2003;López et al, 2009;Eshtiaghi & Knorr, 2002). Eshtiaghi and Knorr (2002) indicated that a cell disintegration index increased with increasing field strengths (over the range from 1.2 to 3.6 kV/cm) when processing sugar beet.…”

Section: Introductionmentioning

confidence: 99%

“…PEF has also been used in softening of the sugar beet tissues in order to enhance sugar extractability from the sugar beets (Bouzrara & Vorobiev, 2003;López et al, 2009;Eshtiaghi & Knorr, 2002). Eshtiaghi and Knorr (2002) indicated that a cell disintegration index increased with increasing field strengths (over the range from 1.2 to 3.6 kV/cm) when processing sugar beet. Aguiló-Aguayo et al (2014) reported that processing carrot purees at 1 kV/cm for 2 ms increased concentrations of sucrose and J3-glucose in 43 and 48%, respectively.…”

Section: Introductionmentioning

confidence: 99%

Observations on the water distribution and extractable sugar content in carrot slices after pulsed electric field treatment

Aguiló‐Aguayo

Downey

Keenan

et al. 2014

Food Research International

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The impact of pulsed electric field (PEF) processing conditions on the distribution of water in carrot tissue and extractability of soluble sugars from carrot slices was studied. Time domain NMR relaxometry was used to investigate the water proton mobility in PEF-treated carrot samples. Three distinct transverse relaxation peaks were observed in untreated carrots. After PEF treatment only two slightly-overlapping peaks were found; these were attributed to water present in the cytoplasm and vacuole of carrot xylem and phloem tissues. This post-treatment observation indicated an increase in water permeability of tissues and/or a loss of integrity in the tonoplast. In general, the stronger the electric field applied, the lower the area representing transverse relaxation (T2) values irrespective of treatment duration. Moreover an increase in sucrose, J3-and a-glucose and fructose concentrations of carrot slice extracts after PEF treatment suggested increased both cell wall and vacuole permeability as a result of exposure to pulsed electric fields.

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High electric field pulse pretreatment: potential for sugar beet processing

Cited by 157 publications

References 5 publications

Electroporation of cells in microfluidic devices: a review

Electroporation of cells in microfluidic devices: a review

The bioactive compounds, antioxidant capacity, and color intensity in must and wines derived from grapes processed by pulsed electric field

Observations on the water distribution and extractable sugar content in carrot slices after pulsed electric field treatment

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