Pulsed Electric Fields for Food Industry: Historical Overview

Sitzmann, Werner; Vorobiev, Eugène; Lebovka, Nikolaï

doi:10.1007/978-3-319-32886-7_194

Cited by 8 publications

(2 citation statements)

References 4 publications

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“…In 1919, Anderson and Finklestein published research about milk pasteurization in a private dairy company using OH technology, recognized as the "Electro-pure process for treating milk". During the mid-twentieth century, the introduction of PEF processing for foods took place and gained momentum following the discovery of the electroporation phenomenon in the 1950s-1960s; during the early 1960s, Heinz Doevenspeck utilized PEF to break down cells extracting fishmeal and fish oil and subsequently separated solids and liquids using a screw press [8]. PEF is considered to a be sister technology to OH; however, it is important to emphasize that the term "Ohmic heating" specifically refers to the phenomenon where heat is generated because of the resistance encountered by electric currents passing through a material.…”

Section: Electric Field Processing: Historical Perspectivementioning

confidence: 99%

Electrical Fields in the Processing of Protein-Based Foods

Pereira,

Rodrigues,

Avelar

et al. 2024

Foods

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Electric field-based technologies offer interesting perspectives which include controlled heat dissipation (via the ohmic heating effect) and the influence of electrical variables (e.g., electroporation). These factors collectively provide an opportunity to modify the functional and technological properties of numerous food proteins, including ones from emergent plant- and microbial-based sources. Currently, numerous scientific studies are underway, contributing to the emerging body of knowledge about the effects on protein properties. In this review, “Electric Field Processing” acknowledges the broader range of technologies that fall under the umbrella of using the direct passage of electrical current in food material, giving particular focus to the ones that are industrially implemented. The structural and biological effects of electric field processing (thermal and non-thermal) on protein fractions from various sources will be addressed. For a more comprehensive contextualization of the significance of these effects, both conventional and alternative protein sources, along with their respective ingredients, will be introduced initially.

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Section: Electric Field Processing: Historical Perspectivementioning

confidence: 99%

Electrical Fields in the Processing of Protein-Based Foods

Pereira,

Rodrigues,

Avelar

et al. 2024

Foods

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“…Pulsed electric field (PEF) technology is an innovative method that has been adopted in the food industry. The first mention of juice and milk being pasteurized dates back to 1989-1990s, performed by the Krupp Industrietechnik GmbH company [5]. PEF processing technology has been widely adopted over the years and has been successfully used in fields such as medicine, food processing, and bio-based industries [6][7][8].…”

Section: Introduction 1application Of Pulsed Electric Fields (Pef) In Food Processing and Pasteurizationmentioning

confidence: 99%

Effect of Pulsed Electric Field (PEF) on Bacterial Viability and Whey Protein in the Processing of Raw Milk

et al. 2021

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There is growing concern regarding the nutritional value of processed food products. Although thermal pasteurization, used in food processing, is a safe method and is widely applied in the food industry, food products lack quality and nutritional value because of the high temperatures used during pasteurization. In this study, the effect of pulsed electric field (PEF) processing on whey protein content and bacterial viability in raw milk was evaluated by changing the PEF strength and number of pulses. For comparison, traditional pasteurization techniques, such as low-temperature long-time (LTLT), ultra-high temperature (UHT), and microfiltration (MF), were also tested for total whey protein content, bacterial activity, and coliforms. We found that, after treatment with PEF, a significant decrease in total bacterial viability of 2.43 log and coliforms of 0.9 log was achieved, although undenatured whey protein content was not affected at 4.98 mg/mL. While traditional pasteurization techniques showed total bacterial inactivation, they were detrimental for whey protein content: β-lactoglobulin was not detected using HPLC in samples treated with UHT. LTLT treatment led to a significant decrease of 75% in β-lactoglobulin concentration; β-lactoglobulin content in milk samples treated with MF was the lowest compared to LTLT and UHT pasteurization, and ~10% and 27% reduction was observed.

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Nanosecond Pulsed Electric Field Lab‐on‐Chip Integrated in Super‐Resolution Microscope for Cytoskeleton Imaging

Havelka

Chafai

Krivosudský

et al. 2019

Adv Materials Technologies

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Nanosecond pulsed electric field offers novel opportunities in bionanotechnology and biomedicine enabling ultrafast physical control of membrane, and protein‐based processes for the development of novel bionanomaterials and biomedical theranostic methods. However, the mechanisms of nanosecond pulsed electric field action at the nano‐ and molecular scale are not fully understood due to lack of appropriate research tools. In order to overcome this challenge, a technological platform for the exploration of these mechanisms in live biological samples is provided here. This paper describes step by step the proposed chip platform, including the design, fabrication, installation, and testing of the chip. The developed chip is capable of delivering hundreds of volts of nanosecond electric pulses compared to conventional chips using few volts. Moreover, the chip is fully integrated into a super‐resolution microscope. Later on, the chip function is demonstrated by affecting microtubule architecture in living cells. Therefore, the chip‐based technological advancement enables the assessment of pulsed electric field effects on bionanostructures and observing their effects in real‐time. The results contribute to the chip‐based high‐frequency bioelectronics technology for modulating the function of biological matter at the nanoscale level.

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Pulsed Electric Fields for Food Industry: Historical Overview

Cited by 8 publications

References 4 publications

Electrical Fields in the Processing of Protein-Based Foods

Electrical Fields in the Processing of Protein-Based Foods

Effect of Pulsed Electric Field (PEF) on Bacterial Viability and Whey Protein in the Processing of Raw Milk

Nanosecond Pulsed Electric Field Lab‐on‐Chip Integrated in Super‐Resolution Microscope for Cytoskeleton Imaging

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