Valorisation of food processing wastes using PEF and its economic advances – recent update

Abstract

Food processing is an emerging industrial sector that applies new technologies to process foods efficiently. During processing, food industries produce a substantial amount of by-products as waste. Disposal of these wastes remains a problem and causes environmental pollution and greenhouse gas emissions. However, novel food processing technology like pulsed electric field-assisted extraction (PEFAE) has the potential to utilise these wastes as a source of bioactive compounds and extract valuable compounds in a shorter period with minimal use of solvents and energy. This review covers the basics of pulsed electric field (PEF) and its effect on bioactive compound extraction yield and quality. Furthermore, the article compares the PEF treatment energy and extraction efficiency with other non-conventional extraction methods to better make the reader understand in terms of selecting the suitable processing method. However, the extraction yield and process efficiency depend highly on the processing parameters. Hence, the article also explains the various kinetic models involved in PEF-assisted food waste valorisation to control the process parameters during treatment.

Pulsed electric field technology as a promising pre-treatment for enhancing orange agro-industrial waste biorefinery

“…90,93 These alternatives exhibit promising attributes, including enhanced mass transfer, decreased energy consumption, preservation of thermosensitive compounds, and accelerated processing times. 59,90 Nonetheless, their implementation on an industrial scale poses challenges related to equipment complexity, cost, and the potential generation of toxic by-products. This underscores the necessity for further development and renement in these domains.…”

“…These methods are applied to obtaining valuable compounds from plant matrices. 59,106 Nevertheless, these methods have relevant drawbacks that limit their applicability, such as low extraction yields, high solvent consumption, potential degradation of thermosensitive compounds, the need for ltration and centrifugation, adverse impacts on the environment, and long processing time. 58 Hence, to enhance energy-efficiency and environmental friendliness, technologies such PEF have been investigated to integrate the extraction of biocomponents from biological tissues.…”

“…These environmentally friendly technologies, including PEF, supercritical carbon dioxide, and high-intensity ultrasound, offer sustainable solutions for valorization of biocomponents. 52,57–59 By utilizing non-thermal processes, these unconventional technologies reduce the energy demand and aid in the preservation of heat-sensitive components. 54–56…”

Pulsed electric field assisted extraction of soluble proteins from nettle leaves (Urtica dioica L.): kinetics and optimization using temperature and specific energy

“…To solve this issue, the assisted use of novel technologies for extraction, such as a pulsed electric field (PEF), can significantly improve yield and efficiency, while reducing time, energy consumption and solvent usage. 9–12…”

“…To solve this issue, the assisted use of novel technologies for extraction, such as a pulsed electric eld (PEF), can signicantly improve yield and efficiency, while reducing time, energy consumption and solvent usage. [9][10][11][12] Pulsed electric eld (PEF) is a nonthermal technology known in food science for increasing cell membrane permeability. This technology is based on the application of electrical pulses (0.5 to 40 kV cm −1 ) of short duration to a product placed between a set of electrodes in a chamber.…”