Pulsed electric field: A potential alternative towards a sustainable food processing

Arshad, Rai Naveed; Abdul‐Malek, Zulkurnain; Roobab, Ume; Munir, Muhammad Abdullah; Naderipour, Amirreza; Qureshi, Muhammad Imran; Bekhit, Alaa El‐Din A.; Liu, Zhiwei; Aadil, Rana Muhammad

doi:10.1016/j.tifs.2021.02.041

Cited by 155 publications

(74 citation statements)

References 118 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The enhanced extractability of samples post-PEF is due to the dielectric disruption of cell membranes as a result of exposure to an electric current. This technology has already been explored as a non-thermal and, therefore, cheaper and more sustainable method of food preservation and microbial inactivation technique [ 77 , 78 ]. Outside of food preservation and antimicrobial applications, PEF has also been explored as a means of increasing juice yield from alfalfa leaves [ 79 ] and also as a pre-treatment to increase the extractability of proteins and phenolic compounds from light and dark BSG extracts [ 80 ].…”

Section: Protein Extraction Methodsmentioning

confidence: 99%

Barley Protein Properties, Extraction and Applications, with a Focus on Brewers’ Spent Grain Protein

Jaeger

Zannini

Sahin

et al. 2021

Foods

View full text Add to dashboard Cite

Barley is the most commonly used grain in the brewing industry for the production of beer-type beverages. This review will explore the extraction and application of proteins from barley, particularly those from brewers’ spent grain, as well as describing the variety of proteins present. As brewers’ spent grain is the most voluminous by-product of the brewing industry, the valorisation and utilisation of spent grain protein is of great interest in terms of sustainability, although at present, BSG is mainly sold cheaply for use in animal feed formulations. There is an ongoing global effort to minimise processing waste and increase up-cycling of processing side-streams. However, sustainability in the brewing industry is complex, with an innate need for a large volume of resources such as water and energy. In addition to this, large volumes of a by-product are produced at nearly every step of the process. The extraction and characterisation of proteins from BSG is of great interest due to the high protein quality and the potential for a wide variety of applications, including foods for human consumption such as bread, biscuits and snack-type products.

show abstract

Section: Protein Extraction Methodsmentioning

confidence: 99%

Barley Protein Properties, Extraction and Applications, with a Focus on Brewers’ Spent Grain Protein

Jaeger

Zannini

Sahin

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…Pulsed electric field (PEF) is an innovative non-thermal processing technology regarded as environmentally friendly due to its low energy expenditure water depletion [ 1 ]. PEF technology has been successfully used to extract anthocyanins from different matrices [ 94 , 95 , 96 , 97 , 98 ].…”

Section: Innovative Processes For Anthocyanin Extraction From Agri-food By-productsmentioning

confidence: 99%

“…Plant cell membrane permeabilization is easier to reach than in microbial cells due to their larger cell size, requiring lower critical electric field strengths (0.5–2 kV/cm) for electroporation and, consequently, lower energy consumption [ 1 , 108 ]. The PEF extraction process is based on the direct application of very short duration pulses (usually micro to milliseconds) of current high-electric voltage to a matrix placed between two electrodes [ 2 ].…”

Section: Innovative Processes For Anthocyanin Extraction From Agri-food By-productsmentioning

confidence: 99%

“…Therefore, the implementation of sustainable food production systems is essential to ensure the future needs of safe, healthy, and nutritious foods for the growing human population. In this way, the proper use of natural resources, zero food wastes, and the adoption of food production systems with high efficiency and low energy consumption are critical parts of sustainable food production [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

et al. 2021

View full text Add to dashboard Cite

Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins’ applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.

show abstract

“…Nowadays, in the health‐conscious consumer market, food manufacturers demand natural, safe, and environmentally friendly food preservatives that are less expensive, more nutritious, and can be easily obtained (Aadil et al, 2018, 2015; Arshad et al., 2021). Natural preservatives based on fruits, herbs, spice, and flavoring oils have shown feasibility in various fruit juices (Bouarab Chibane et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Stabilization and attributive amelioration of sugarcane juice by naturally derived preservatives using aonla and moringa extract

Khan

Syed

Zia

et al. 2021

Food Science & Nutrition

Self Cite

View full text Add to dashboard Cite

Sugarcane juice (SCJ) is a cheap, popular, and very nutritious beverage served at roadside stalls in many countries during harvesting season. The juice is normally consumed immediately after extraction as fermentation sets within a few hours of extraction. Preserving the raw sugarcane juice is always challenging because it spoils within a few hours of extraction due to fermentation. Therefore, the bottling, distribution, and marketing of sugarcane are difficult tasks. The present study was designed to investigate the effect of naturally derived preservatives using aonla extract (AE) and moringa extract (ME) in different proportions (0%, 3%, 5%, and 7%) for the preservation of SCJ during 21 days of the storage period at 4 ± 2°C temperature. The effect of extracts and storage time were analyzed on physicochemical parameters, bioactive compounds, enzymatic, microbiological, and sensory analyses of SCJ. A significant improvement in pH of 5% AE (5.30 ± 0.06) and 5% ME (5.36 ± 0.02) was observed at 21 days as compared to control (5.89 ± 0.02). The total phenolic contents in 7% ME were also observed to be retained (4.4 ± 0.02 mg GAE/mL) at 21 days as compared to control (2.65 ± 0.03 mg GAE/mL). Other physicochemical and phytochemical analyses including titratable acidity, total soluble solids, total flavonoids, ascorbic acid, 2,2‐Diphenyl‐2‐picrylhydrazyl (DPPH), and ferric reducing antioxidant power assay (FRAP) also indicated that SCJ treated with ME was significantly stable (p < .05) regarding quality parameters, nutritional and sensory attributes at different storage intervals. These findings may be practical for the large‐scale production, storage, and marketing of SCJ products.

show abstract

Pulsed electric field: A potential alternative towards a sustainable food processing

Cited by 155 publications

References 118 publications

Barley Protein Properties, Extraction and Applications, with a Focus on Brewers’ Spent Grain Protein

Barley Protein Properties, Extraction and Applications, with a Focus on Brewers’ Spent Grain Protein

Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

Stabilization and attributive amelioration of sugarcane juice by naturally derived preservatives using aonla and moringa extract

Contact Info

Product

Resources

About