“…This level of POD and PPO inhibition was significantly greater (P < 0.05) when compared with conventionally pasteurized juices, characterised by a POD and PPO inhibition of only 48% and 46%, respectively. Schilling, Schmid [80] , also investigated the PEF processing influence on the apple juice quality, reporting that the PPO and POD complete inhibition was obtained when the PEF processing was combined with preheating process of juices to 60 °C. They observed the PPO deactivation up to 48% at 40 °C applying 30 kV/cm, 100 kJ/kg as optimal PEF process parameters [79] .…”
Section: Pulsed Electric Field (Pef)mentioning
confidence: 99%
“…As enzymes are proteins in nature, the PEF processing action mode to inhibit the enzymes activities involves the alterations of the secondary structure (α-helix and β-sheets), spatial conformation changes in the tertiary structure, and modifications in the arrangements and number of protein subunits in the quaternary structure, therefore, losing the enzymes functionality ( Fig. 3a ) [80] . Fig.…”
Section: Pulsed Electric Field (Pef)mentioning
confidence: 99%
“…3a Pulsed electric field effect on the enzyme deactivation. Adapted from Zhang, Sun [80] with permission. …”
“…This level of POD and PPO inhibition was significantly greater (P < 0.05) when compared with conventionally pasteurized juices, characterised by a POD and PPO inhibition of only 48% and 46%, respectively. Schilling, Schmid [80] , also investigated the PEF processing influence on the apple juice quality, reporting that the PPO and POD complete inhibition was obtained when the PEF processing was combined with preheating process of juices to 60 °C. They observed the PPO deactivation up to 48% at 40 °C applying 30 kV/cm, 100 kJ/kg as optimal PEF process parameters [79] .…”
Section: Pulsed Electric Field (Pef)mentioning
confidence: 99%
“…As enzymes are proteins in nature, the PEF processing action mode to inhibit the enzymes activities involves the alterations of the secondary structure (α-helix and β-sheets), spatial conformation changes in the tertiary structure, and modifications in the arrangements and number of protein subunits in the quaternary structure, therefore, losing the enzymes functionality ( Fig. 3a ) [80] . Fig.…”
Section: Pulsed Electric Field (Pef)mentioning
confidence: 99%
“…3a Pulsed electric field effect on the enzyme deactivation. Adapted from Zhang, Sun [80] with permission. …”
“…The solubility and functional properties of proteins can be enhanced and modified by applying various innovative non-thermal methods, such as high-intensity ultrasound [10] , high pressure [11] and pulsed electric fields [12] . Amongst the processing approaches, high-intensity ultrasound (HIU) technology is a safe and environmentally friendly alternative for protein modification [10] , [13] .…”
“…PEFs are a family of non-thermal food processing technologies that have recently transitioned from the laboratory to the food industry. It is primarily based on an electroporation process that includes the formation of holes in cellular membranes ( Pérez-Andrés et al, 2018 ; Zhang et al, 2021 ). Brief electric pulses (1–100 s) generated by two high-voltage electrodes across a range of electric field strengths ranging from 0.1 to 80 kV/cm result in the reversible permeabilization of plant cells ( Wang et al, 2018 ).…”
Section: Innovative Processing Technologies To Increase the Phenolic Compounds In Cereal Branmentioning
Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.
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