Liquid Food Pasteurization by Pulsed Electric Fields

Timmermans, R.A.H.; Groot, M.N. Nierop; Matser, A.M.

doi:10.1007/978-3-030-70586-2_8

Cited by 2 publications

(2 citation statements)

References 79 publications

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“…The formation of these pores in the cell membranes of microorganisms can modify its permeability and can consequently promote cell lysis [89]. For this reason, the commercial use of PEF to inactivate vegetative cells of microorganisms in liquid foods such as juice, milk and egg products is becoming popular [90]. PEF technology holds great potential to be used for pasteurization purposes in a continuous mode of operation, with a setup as represented in Figure 2 [46,91].…”

Section: Pefmentioning

confidence: 99%

The Role of Emergent Processing Technologies in Beer Production

et al. 2023

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The brewing industry is regarded as a fiercely competitive and insatiable sector of activity, driven by the significant technological improvements observed in recent years and the most recent consumer trends pointing to a sharp demand for sensory enhanced beers. Some emergent and sustainable technologies regarding food processing such as pulsed electric fields (PEF), ultrasound (US), thermosonication (TS), high-pressure processing (HPP), and ohmic heating (OH) have shown the potential to contribute to the development of currently employed brewing methodologies by both enhancing the quality of beer and contributing to processing efficiency with a promise of being more environmentally friendly. Some of these technologies have not yet found their way into the industrial brewing process but already show potential to be embedded in continuous thermal and non-thermal unit operations such as pasteurization, boiling and sterilization, resulting in beer with improved organoleptic properties. This review article aims to explore the potential of different advanced processing technologies for industrial application in several key stages of brewing, with particular emphasis on continuous beer production.

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Section: Pefmentioning

confidence: 99%

The Role of Emergent Processing Technologies in Beer Production

et al. 2023

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“…Electroporation of the cytoplasmic membrane of microbial cells can trigger a homeostatic imbalance that leads to cell death (Teissie et al, 2005). The proven efficacy of PEF for microbial inactivation, and its applicability in continuous flow and the current availability of flexible commercial devices are all factors that highlight this technology's considerable potential as an appropriate method for the decontamination of liquid foods (Timmermans et al, 2022). Previous studies performed on wine have demonstrated the inactivating capability of PEF against the most common wineassociated microbiota (yeast and bacteria), either in a batch (Puértolas et al, 2009) or in a continuous process (González-Arenzana et al, 2015;2019).…”

Section: Introductionmentioning

confidence: 99%

Synergetic effect of combining PEF treatments with sublethal doses of SO2 on the inactivation of Saccharomyces bayanus and Brettanomyces bruxellensis in red wine

Delso,

Berzosa,

Sanz

et al. 2023

Front. Food. Sci. Technol.

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Certain microorganisms are capable of proliferating in wine despite its low pH and high ethanol content. The yeasts of the Saccharomyces genus responsible for alcoholic fermentation can alter wines with residual sugars; the proliferation of Brettanomyces bruxellensis brings about thoroughly unpleasant sensory changes. The main strategy currently applied in wineries for microbial control is the addition of sulfites (SO2). However, sulfites are being researched due to the symptoms they can cause in allergic individuals. Pulsed electric field (PEF) technology has the capability of inactivating vegetative cells of microorganisms at non-lethal temperatures and could thus prove to be an alternative to SO2. In this study, the resistance of Saccharomyces bayanus and B. bruxellensis suspended in wine to a series of different PEF treatments (10–25 kV/cm; 25–1000 µs; 40–170 kJ/kg) combined with sublethal concentrations of SO2 (10, 25, and 50 ppm) was evaluated. The results showed that even the least intense PEF treatments (10 kV/cm; 115 kJ/kg) inactivated more than 4.0 Log10 cycles in both types of yeasts immediately after treatment. The subsequent incubation of the treated yeasts for 24 h in wine managed to increase inactivation by 3.0 Log10 cycles. The combination of a moderate PEF treatment with sublethal doses of SO2 had a synergistic lethal effect on the two yeasts under study after 24 h of incubation in wine, leading to counts lying below the detection limit (>5.0 Log10 cycles). This synergistic effect was attributed to the existence of a portion of the population that had been sublethally damaged by PEF and in which SO2 could more easily penetrate the cytoplasm. These results demonstrate the capacity of PEF technology for microbial control of spoilage yeasts in wine. PEF could thus represent an alternative with the potential of eliminating or reducing SO2 levels in the winemaking process.

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Liquid Food Pasteurization by Pulsed Electric Fields

Cited by 2 publications

References 79 publications

The Role of Emergent Processing Technologies in Beer Production

The Role of Emergent Processing Technologies in Beer Production

Synergetic effect of combining PEF treatments with sublethal doses of SO2 on the inactivation of Saccharomyces bayanus and Brettanomyces bruxellensis in red wine

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