PULSED ELECTRIC FIELD INACTIVATION of MICROORGANISMS and PRESERVATION of QUALITY of CRANBERRY JUICE

Jin, Tony; Zhang, Q. Howard

doi:10.1111/j.1745-4549.1999.tb00399.x

Cited by 85 publications

(32 citation statements)

References 33 publications

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“…Tangerine juice has also shown no flavour loss. These observations are in accordance with literature data (Evrendilek et al, 2000;Jia et al, 1999;Jin & Zhang, 1999;Qiu et al, 1998;Sharma et al, 1998;Yeom et al, 2000).…”

Section: Samplesupporting

confidence: 93%

“…Numerous laboratory studies have shown that PEF can induce moderate (1 to 3 log cycles) to significant (6 to 9 log cycles) microbial inactivation in various aqueous solutions (Bushnell, Dunn, Clark, & Pearlman, 1993;Ho, Mittal, Cross, & Griffiths, 1995;Marquez, Mittal, & Griffiths, 1997;Mazurek, Lubicki, & Staronieneicz, 1995;Qin et al, 1995;Sato, Kimura, Ikeda, Ogiyama, & Hata, 1994;Zhang et al, 1994;Zhang, Qin, Barbosa-Cánovas, & Swanson, 1995). No apparent changes in physical and chemical properties directly caused by PEF treatment were found in apple juice and cider, cranberry juice, orange juice, raw milk and green pea soup (Dunn, 1996;Evrendilek et al, 2000;Jia, Zhang, & Min, 1999;Jin & Zhang, 1999;Qiu, Sharma, Tuhela, Jia, & Zhang, 1998;Qin et al, 1995;Vega-Mercado, Martín-Belloso, Chang, Barbosa-Cánovas, & Swanson, 1996). Changes in flavour components of PEF treated and heat-treated citrus juices showed 16% and 61% losses compared to fresh citrus juices, respectively.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Study of pulsed electric field treated citrus juices

Cserhalmi

Sass-Kiss

Tóth‐Markus

et al. 2006

Innovative Food Science & Emerging Technologies

442

191

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Section: Samplesupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Study of pulsed electric field treated citrus juices

Cserhalmi

Sass-Kiss

Tóth‐Markus

et al. 2006

Innovative Food Science & Emerging Technologies

442

191

View full text Add to dashboard Cite

“…In a previous study on cranberry juice, PEF treatments for 150 μs achieved more than 4 log reduction of aerobic bacteria and yeasts and molds while PEF treatments for 50 μs only reduced ca. 2.2 log CFU/mL of those microorganisms (Jin & Zhang, 1999).…”

Section: Resultsmentioning

confidence: 97%

Combination of pulsed electric field processing and antimicrobial bottle for extending microbiological shelf-life of pomegranate juice

Jin

Guo

Yang

2014

Innovative Food Science & Emerging Technologies

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“…Consequently, food products have a fresher appearance and lose less flavor and other functional food components, factors that are currently in high demand by consumers (1,16,27). PEF treatment is the application of pulses with very high field strength for a short time (microseconds) to foods placed between two electrodes.…”

mentioning

confidence: 99%

Membrane Permeabilization in Relation to Inactivation Kinetics of Lactobacillus Species due to Pulsed Electric Fields

Wouters

Bos

Ueckert

2001

Appl Environ Microbiol

136

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Membrane permeabilization due to pulsed electric field (PEF) treatment of gram-positive Lactobacillus cells was investigated by using propidium iodide uptake and single-cell analysis with flow cytometry. Electric field strength, energy input, treatment time, and growth phase affected membrane permeabilization of Lactobacillus plantarum during PEF treatment. A correlation between PEF inactivation and membrane permeabilization of L. plantarum cells was demonstrated, whereas no relationship was observed between membrane permeabilization and heat inactivation. The same results were obtained with a Lactobacillus fermentum strain, but the latter organism was more PEF resistant and exhibited less membrane permeabilization, indicating that various bacteria have different responses to PEF treatment. While membrane permeabilization was the main factor involved in the mechanism of inactivation, the growth phase and the acidity of the environment also influenced inactivation. By using flow cytometry it was possible to sort cells in the L. plantarum population based on different cell sizes and shapes, and the results were confirmed by image analysis. An apparent effect of morphology on membrane permeabilization was observed, and larger cells were more easily permeabilized than smaller cells. In conclusion, our results indicate that the ability of PEF treatment to cause membrane permeabilization is an important factor in determining inactivation. This finding should have an effect on the final choice of the processing parameters used so that all microorganisms can be inactivated and, consequently, on the use of PEF treatment as an alternative method for preserving food products.A high-voltage pulsed electric field (PEF) can inactivate microorganisms under reduced-temperature conditions. Consequently, food products have a fresher appearance and lose less flavor and other functional food components, factors that are currently in high demand by consumers (1,16,27). PEF treatment is the application of pulses with very high field strength for a short time (microseconds) to foods placed between two electrodes. Due to technical and technological developments during the last few years, it is now possible to perform PEF treatment in a continuous-treatment chamber. This has increased the efficiency of the treatment process and offers more possibilities for scaling up the technology (4, 26, 40), which has enhanced interest by the food industry.Recently, microbial inactivation kinetics were systematically studied under a range of conditions in continuous-PEF systems (8,29,39). Furthermore, inactivation kinetics were determined under close-to-isothermal conditions to study the effect of field strength and energy input independent of heat (12). It was concluded that electric field strength and the amount of energy input, (i.e., the number of pulses) were important in determining the inactivation level. Other important process factors were pulse length and inlet temperature (39). Product factors (pH and conductivity) and the physiological s...

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PULSED ELECTRIC FIELD INACTIVATION of MICROORGANISMS and PRESERVATION of QUALITY of CRANBERRY JUICE

Cited by 85 publications

References 33 publications

Study of pulsed electric field treated citrus juices

Study of pulsed electric field treated citrus juices

Combination of pulsed electric field processing and antimicrobial bottle for extending microbiological shelf-life of pomegranate juice

Membrane Permeabilization in Relation to Inactivation Kinetics of Lactobacillus Species due to Pulsed Electric Fields

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