Stress Induction and Response, Inactivation, and Recovery of Vegetative Microorganisms by Pulsed Electric Fields

Schottroff, Felix; Krottenthaler, Anna; Jaeger, Henry

doi:10.1007/978-3-319-26779-1_183-1

Cited by 6 publications

(7 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Process conditions a Process energy needs, process/product benefits compared to the thermal benchmark process PEF (Knorr et al, 2008;Miklavcic, 2017;Ladha-Sabur et al, 2019;Raso et al, 2022;Roobab et al, 2022;Toepfl et al, 2014;Schottroff et al, 2017;Zhu et al, 2020) PEF uses short, high-voltage (15-30 kV) electric pulses to disrupt the cell membranes of microorganisms. PEF treatment (continuous or batch mode) involves applying short electrical pulses (microseconds in duration) to food products placed between electrodes.…”

Section: Process Descriptionmentioning

confidence: 99%

Processed foods: From their emergence to resilient technologies

Knorr

Sevenich

2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Humans need food processing assuring food safety, quality, and functionality to sustain their life. The ongoing debates regarding food processing require rational and scientific data about food processing and processed foods. This study deals with the importance, origins, and history of processing, defining processes and discussing existing food classification systems and provides recommendations for future food process development. Descriptions and comparisons of technologies for food preservation, their resource efficiency, and beneficial aspects in relation to traditional processing are summarized. Possibilities for pretreatments or combination application and related potentials are provided. A consumer‐oriented paradigm change is presented using the potential of resilient technologies for food product improvements rather than the traditional adaptation of raw materials to existing processes. Means for food science and technology research toward dietary changes by transparent, gentle, and resource‐efficient processes for consumers food preference, acceptance, and needs are provided.

show abstract

Section: Process Descriptionmentioning

confidence: 99%

Processed foods: From their emergence to resilient technologies

Knorr

Sevenich

2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…The recovery of sublethal cells depends on food matrix and storage conditions (Schottroff et al . 2017).…”

Section: Pulsed Electric Fieldmentioning

confidence: 99%

“…2013; Schottroff et al . 2017). However, as the electric field has to travel within the food, it is more difficult to perform on solid food itself.…”

Section: Pulsed Electric Fieldmentioning

confidence: 99%

“…In other words, a reversible state means that pores induced in the cell membrane can recover post‐treatment as compared to the irreversible state, which leads to microorganism inactivation (Schottroff et al . 2017; Soltanzadeh et al . 2020).…”

Section: Pulsed Electric Fieldmentioning

confidence: 99%

“…2016; Schottroff et al . 2017). Adding these attenuated cells to milk could make it possible to modulate their technological performance and obtain cheese that possesses the expected technofunctional qualities as to control flavour development and accelerate maturation (Briggs 2003).…”

Section: Pulsed Electric Field and Cheese Functionalitymentioning

confidence: 99%

See 2 more Smart Citations

Potential applications of pulsed electric field in cheesemaking

Gentès

Caron

Champagne

2022

Int J of Dairy Tech

View full text Add to dashboard Cite

Consumers show interest in preservation technologies that are not based on heating. This review examines the use of nonthermal technologies such as pulsed electric field (PEF) in cheesemaking. The effects of PEF on the destruction of pathogens in cheesemaking milk, as well as in brines, are examined. Additionally, PEF affects milk proteins and lipids, as well as starters, with potential consequences for the sensory properties of cheese. The challenges of scaling up the PEF in cheesemaking are addressed. In the aim of promoting durable agri-food systems, applications of PEF in processes of cheese whey valorisation are also discussed.

show abstract