The application of PEF technology in food processing and human nutrition

Nowosad, Karolina; Sujka, Monika; Pankiewicz, Urszula; Kowalski, Radosław

doi:10.1007/s13197-020-04512-4

Cited by 118 publications

(86 citation statements)

References 127 publications

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“…Reduce the allergenicity of food proteins, denature and agglomerate the proteins [155] Lipid and vitamin oxidization [151] Pulsed electric field Inactivation of enzymes and microorganisms, safe for humans, because no dangerous chemical reactions have been detected [141] Low effect on nutritional and organoleptic properties [49] Structure of macromolecules (e.g., starch, protein) changes [156] Ultrasound…”

Section: Potentials and Challenges Of Upscaling Experimental Detoxifying Methodsmentioning

confidence: 99%

“…The available physical and chemical AF mitigation and detoxification methods influence not only the toxin concentrations of feed and food, but have—at least in several cases—significant effects on nutritional status and food safety ( Table 5 ). The advantage of most physical methods such as radiation, high-pressure treatments, and pulsed electric field lies is their advantageous toxicological safety properties [ 141 , 142 ]. However, meanwhile, thermal treatments, sorting, and dehulling may decrease other food risks including microbiological contaminations, pesticide residues, and toxic elements [ 143 , 144 , 145 ], they can also result in significant losses in nutrients [ 91 , 143 ].…”

Section: Potentials and Challenges Of Upscaling Experimental Detoxmentioning

confidence: 99%

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Physical and Chemical Methods for Reduction in Aflatoxin Content of Feed and Food

Sípos

Peles

Brassó

et al. 2021

Toxins

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Aflatoxins (AFs) are among the most harmful fungal secondary metabolites imposing serious health risks on both household animals and humans. The more frequent occurrence of aflatoxins in the feed and food chain is clearly foreseeable as a consequence of the extreme weather conditions recorded most recently worldwide. Furthermore, production parameters, such as unadjusted variety use and improper cultural practices, can also increase the incidence of contamination. In current aflatoxin control measures, emphasis is put on prevention including a plethora of pre-harvest methods, introduced to control Aspergillus infestations and to avoid the deleterious effects of aflatoxins on public health. Nevertheless, the continuous evaluation and improvement of post-harvest methods to combat these hazardous secondary metabolites are also required. Already in-use and emerging physical methods, such as pulsed electric fields and other nonthermal treatments as well as interventions with chemical agents such as acids, enzymes, gases, and absorbents in animal husbandry have been demonstrated as effective in reducing mycotoxins in feed and food. Although most of them have no disadvantageous effect either on nutritional properties or food safety, further research is needed to ensure the expected efficacy. Nevertheless, we can envisage the rapid spread of these easy-to-use, cost-effective, and safe post-harvest tools during storage and food processing.

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Section: Potentials and Challenges Of Upscaling Experimental Detoxifying Methodsmentioning

confidence: 99%

Section: Potentials and Challenges Of Upscaling Experimental Detoxmentioning

confidence: 99%

Physical and Chemical Methods for Reduction in Aflatoxin Content of Feed and Food

Sípos

Peles

Brassó

et al. 2021

Toxins

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“…Pulsed electric field (PEF) processing is a non-thermal food preservation technique used mainly for inactivation of microbes as well as in extraction, drying and other mass transfer processes. PEF technology consists of the application of short pulses of strong electrical currents with a short duration in the range of microseconds to milliseconds and intensity in the order of 10–80 kV/cm with the goal to inhibit microbial growth [ 221 , 222 ] ( Figure 3 ).…”

Section: Innovative Seafood Preservation Methodsmentioning

confidence: 99%

Innovative Seafood Preservation Technologies: Recent Developments

Kontominas

Badeka

Kosma

et al. 2021

Animals

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Fish and fishery products are among the food commodities of high commercial value, high-quality protein content, vitamins, minerals and unsaturated fatty acids, which are beneficial to health. However, seafood products are highly perishable and thus require proper processing to maintain their quality and safety. On the other hand, consumers, nowadays, demand fresh or fresh-like, minimally processed fishery products that do not alter their natural quality attributes. The present article reviews the results of studies published over the last 15 years in the literature on: (i) the main spoilage mechanisms of seafood including contamination with pathogens and (ii) innovative processing technologies applied for the preservation and shelf life extension of seafood products. These primarily include: high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing.

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“…The pulsed electric field (PEF) technique can be used as a non-thermal food preservation method that involves the use of short electrical pulses to reduce the microbial population while having minimal detrimental effects on food quality [20]. This process is also used to assist drying and can also cause stress reactions in plant systems or cell cultures [21].…”

Section: Of 19mentioning

confidence: 99%

Pulsed Electric Field (PEF) Enhances Iron Uptake by the Yeast Saccharomyces cerevisiae

et al. 2021

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The aim of the study was to investigate the influence of a pulsed electric field (PEF) on the level of iron ion accumulation in Saccharomyces cerevisiae cells and to select PEF conditions optimal for the highest uptake of this element. Iron ions were accumulated most efficiently when their source was iron (III) nitrate. When the following conditions of PEF treatment were used: voltage 1500 V, pulse width 10 μs, treatment time 20 min, and a number of pulses 1200, accumulation of iron ions in the cells from a 20 h-culture reached a maximum value of 48.01 mg/g dry mass. Application of the optimal PEF conditions thus increased iron accumulation in cells by 157% as compared to the sample enriched with iron without PEF. The second derivative of the FTIR spectra of iron-loaded and -unloaded yeast cells allowed us to determine the functional groups which may be involved in metal ion binding. The exposure of cells to PEF treatment only slightly influenced the biomass and cell viability. However, iron-enriched yeast (both with or without PEF) showed lower fermentative activity than a control sample. Thus obtained yeast biomass containing a high amount of incorporated iron may serve as an alternative to pharmacological supplementation in the state of iron deficiency.

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The application of PEF technology in food processing and human nutrition

Cited by 118 publications

References 127 publications

Physical and Chemical Methods for Reduction in Aflatoxin Content of Feed and Food

Physical and Chemical Methods for Reduction in Aflatoxin Content of Feed and Food

Innovative Seafood Preservation Technologies: Recent Developments

Pulsed Electric Field (PEF) Enhances Iron Uptake by the Yeast Saccharomyces cerevisiae

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