PEF-treated plant and animal tissues: Insights by approaching with different electroporation assessment methods

Genovese, Jessica; Kranjc, Matej; Serša, Igor; Petracci, Massimiliano; Rocculi, Pietro; Miklavčič, Damijan; Mahnič-Kalamiza, Samo

doi:10.1016/j.ifset.2021.102872

Cited by 18 publications

(15 citation statements)

References 34 publications

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“…It was also found that PEF could make the salt content in the products higher when compared to the change in salt increment between lotus root and fish in the previous studies, and PEF could also effectively shorten the brine salting stage by increasing the permeability of the cell membrane (Nunez et al., 2020). This positive effect was attributed to electroporation and even disintegration of cell membranes due to the potential difference generated by PEF (Genovese et al., 2021; Janositz et al., 2011).…”

Section: Resultsmentioning

confidence: 99%

Pulsed electric field using the needle–needle electrodes for improving the salt diffusion of pork brine salting

Dong

Liu

et al. 2023

Journal of Food Science

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Pulsed electric field (PEF), as an emerging nonthermal processing technology, has attracted extensive attention and research in food processing. In the present study, PEF has been approved that has the potential to enhance salt diffusion in pork. In this study, pork lions were pretreated with PEF before being immersed in the brine (5% NaCl [w/w]) at 4°C to investigate the effect of needle–needle PEF pretreatment on pork brine salting. The changes in the weight, moisture, and salt content were detected during the salting process. The effective diffusion coefficient (De) and mass transfer kinetics were calculated. Scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) were subsequently used to analyze the microstructure of the pork and the secondary structure of myofibrillar proteins (MPs). The outcomes demonstrated that after brining for 8 h with PEF pretreatment, the weight, moisture, and salt changes increased significantly. The central salt content achieved by 12 h brining after PEF treatment (4.5 kV) is equivalent to that achieved by brining for 20 h without any treatment. The De was raised to 4.0 × 10−10 (PEF) from 3.1 × 10−10 (control). SEM and FTIR results revealed that PEF altered the microstructure of pork and the secondary structure of MP. Our study demonstrated that PEF generated by needle–needle electrodes could effectively promote salt diffusion and shorten salting processing.

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Section: Resultsmentioning

confidence: 99%

Pulsed electric field using the needle–needle electrodes for improving the salt diffusion of pork brine salting

Dong

Liu

et al. 2023

Journal of Food Science

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“…These effects have been attributed to HHP causing the modification of microfibrils in cell walls on plant cells, promoting the release of bioactive compounds from their intracellular compartments making them more bioaccessible [ 12 ]. While the PEF increases the permeability of membranes, they create larger openings (pores) through which water can be diffused to dehydrate and concentrate plant tissues, and also if these openings are reversible they provide for easier introduction of desirable components such as nutrients or flavor compounds [ 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of High Hydrostatic Pressure and Pulsed Electric Fields Processes on Microbial Safety and Quality of Black/Red Raspberry Juice

Buitimea-Cantúa

Rico-Alderete

Rostro-Alanís

et al. 2022

Foods

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Black and red raspberries are fruits with a high phenolic and vitamin C content but are highly susceptible to deterioration. The effect of high hydrostatic pressure (HHP 400–600 MPa/CUT-10 min) and pulsed electric fields (PEF, frequency 100–500 Hz, pulse number 100, electric field strength from 11.3 to 23.3 kV/cm, and specific energy from 19.7 to 168.4 kJ/L) processes on black/red raspberry juice was studied. The effect on the inactivation of microorganisms and pectin methylesterase (PME) activity, physicochemical parameters (pH, acidity, total soluble solids (°Brix), and water activity (aw)), vitamin C and phenolic compounds content were also determined. Results reveal that all HHP-treatments produced the highest (p < 0.05) log-reduction of molds (log 1.85 to 3.72), and yeast (log 3.19), in comparison with PEF-treatments. Increments in pH, acidity, and TSS values attributed to compounds’ decompartmentalization were found. PME activity was partially inactivated by HHP-treatment at 600 MPa/10 min (22% of inactivation) and PEF-treatment at 200 Hz/168.4 kJ/L (19% of inactivation). Increment in vitamin C and TPC was also observed. The highest increment in TPC (79% of increment) and vitamin C (77% of increment) was observed with PEF at 200 Hz/168.4 kJ/L. The putative effect of HHP and PEF on microbial safety, enzyme inactivation, and phytochemical retention is also discussed in detail. In conclusion, HHP and PEF improve phytochemical compounds’ content, microbial safety, and quality of black/red raspberry juice.

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“…Such compounds are typically recovered by conventional extraction methods, which require large volumes of polluting and harmful solvents (e.g., hexane, acetone, and petroleum ether) and long maceration times (Parniakov et al, 2014). Recent efforts have explored the use of electrotechnologies as biomass pretreatments such as pulsed electric field (PEF) (Carullo et al, 2018;Genovese et al, 2021;Naliyadhara et al, 2022;Palma-Acevedo et al, 2022), high voltage electric field discharge (HVED) (Almohammed et al, 2017;El Kantar et al, 2019;Barišić et al, 2022), and ohmic heating (Kulshrestha et al, 2006;Moreno et al, 2012). All these technologies provoke mild cell disruption that weakens or ruptures cell sheaths to ultimately intensify the extractability of the targeted intracellular compounds without jeopardizing their original integrity (Barba et al, 2015a).…”

Section: Introductionmentioning

confidence: 99%

“…The efficiency of such electrotechnologies has been determined with mass transfer measurements, impedance measurements of the cellular matrix, (Genovese et al, 2021), or by microstructure observation (Carullo et al, 2018). The electrical impedance measurement is a methodology to characterize electrical properties (resistance and capacitance); the cell permeabilization index (Zp) can be calculated with impedance (Alaoui, 2019).…”

Section: Introductionmentioning

confidence: 99%

Testing of a new high voltage electrical discharge generator prototype at high frequencies to assist anthocyanin extraction from blueberries

Díaz-Álvarez

Carullo²,

Pataro³

et al. 2022

Food Bioscience

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PEF-treated plant and animal tissues: Insights by approaching with different electroporation assessment methods

Cited by 18 publications

References 34 publications

Pulsed electric field using the needle–needle electrodes for improving the salt diffusion of pork brine salting

Pulsed electric field using the needle–needle electrodes for improving the salt diffusion of pork brine salting

Effect of High Hydrostatic Pressure and Pulsed Electric Fields Processes on Microbial Safety and Quality of Black/Red Raspberry Juice

Testing of a new high voltage electrical discharge generator prototype at high frequencies to assist anthocyanin extraction from blueberries

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