Niekonwencjonalne metody utrwalania produktów mięsnych oraz ich wpływ na zdrowie człowieka i środowisko

Impact of pulse electric field on the level of photon emission in selected soft fruits

“…Contemporary consumers are nutritionally aware therefore they are looking for low-processed foods with unchanged organoleptic characteristics, which do not contain chemical preservatives, but have a long shelf-life. Therefore, they expect products with high nutritional value and safe for health [1]. Traditional methods of preservation are not able to ensure adequate inactivation of microorganisms while maintaining high quality, which is why it is so necessary to develop and implement new methods of food preservation [2,3].…”

“…Pulsed electric field is a non-thermal method of food preservation, which is an excellent alternative to conventional (mainly thermal) processes precisely because it does not heat the product and lose valuable ingredients, while maintaining the health-promoting nature of food [5,6]. The method uses short bursts of high voltage electricity, which permanently damage cell membranes and neutralize microorganisms [1]. PEF allows to maintain the desired quality features of food and high nutritional value due to the short time of exposure to an electric impulse (less than 1 second) [7,8].…”

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In the food industry around the world, pulse electric field (PEF) is becoming one of the most popular methods of preserving food products at low temperature. PEF is an excellent alternative to standard food preservation processes (such as high temperature, changing water activity or pH, or adding preservatives), because it does not heat the product and does not lose valuable ingredients, while maintaining the health-promoting nature of food [1]. In turn, healthpromoting ingredients in food show a greater ability to ultimately emit photons.

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