Pulsed electric field pre-treatment for apple juice extraction: Evaluation of monopolar and bipolar pulses effects

Brito, Paulo; Canacsinh, H.; Mendes, Jorge M.; Redondo, L. M.; Pereira, M. T.

doi:10.1109/ipmhvc.2012.6518688

Cited by 2 publications

(1 citation statement)

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“…The PEF effect can lead to the electroporation of cell membranes as the destabilization of the lipid layer increases their permeability. This phenomenon can enhance mass transfer, giving rise to the leakage of small molecules [ 29 , 30 ]. The potential of this technology in relation to the bioactive features of final food products, microorganism inactivation, enhancements in pressing efficacy and juice extraction from vegetal matrices, and the possible shelf-life extension of food products has been particularly stressed [ 31 , 32 ].…”

Section: Introductionmentioning

confidence: 99%

Combined Ultrasound and Pulsed Electric Fields in Continuous-Flow Industrial Olive-Oil Production

Grillo

Boffa

Gaudino

et al. 2022

Foods

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The aim of the present study is to develop a new industrial process for the continuous-flow extraction of virgin olive oil (VOO) using the non-thermal ultrasound (US) and pulsed electric field (PEF) treatments. These technologies have been tested both separately and in combination, with the aim of making the malaxation step unnecessary. The ultrasound-assisted extraction (UAE) and PEF treatments are both effective technologies for VOO production and have been well documented in the literature. The present study combines a new continuous-flow set-up, with four US units and PEF treatment. The industrial-plant prototype is able to improve VOO yields, thanks to powerful non-thermal physical effects (acoustic cavitation and electroporation), from 16.3% up to 18.1%. Moreover, these technologies increased the content of nutritionally relevant minor components, which, in turn, improves VOO quality and its commercial value (overall tocopherols and tocotrienols improved from 271 mg/kg under the conventional process to 314 mg/kg under the US process). The combined UAE and US-PEF process also increased the extraction yield, while overcoming the need for kneading in the malaxation step and saving process water (up to 1512 L per working day). Continuous-flow US and PEF technologies may be a significant innovation for the VOO industry, with benefits both for oil millers and consumers. The VOO obtained via non-thermal continuous-flow production can satisfy the current trend towards healthier nutrient-enriched products.

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Section: Introductionmentioning

confidence: 99%