Electrochemical reactions and electrode corrosion in pulsed electric field (PEF) treatment chambers

Shock waves associated with electric pulses affect cell electro-permeabilization

New features of cell electro-permeabilization are obtained by using high field (several tens of kV/cm) with short (sub-microsecond, nanosecond) pulse duration. Arcing appears as a main safety problem when air gaps are present between electrodes. A new applicator design was chosen to obtain a closed chamber where high field pulses could be delivered in a safe way with very short pulse duration. The safety issue of the system was validated under millisecond, microsecond and nanosecond pulses. The closed chamber applicator was then checked for its use under classical electro-mediated permeabilization and electro-gene transfer (EGT). A 20 times decrease in gene expression was observed compared with classical open chambers. It was experimentally observed that shock waves were present under the closed chamber configuration of the applicator. This was not the case with an open chamber design. Electropulsation chamber design plays a role on pulsing conditions and in the efficiency of gene electro transfer.

Reduction of diazinon and dimethoate in apple juice by pulsed electric field treatment

BACKGROUND

Organophosphorus pesticides (OPPs) are widely used in agricultural production in China, and residues of OPPs in agro-products and foods have become a public health concern. Chronic exposure to OPPs can result in potential immunosuppressive effects, cytotoxicity and mutagenicity. Pulsed electric fields (PEFs) have the potential to be used as an alternative to conventional techniques of food production. The aim of the present study was to investigate the influence of PEFs on the degradation of diazinon and dimethoate added to apple juice.

RESULTS

PEF treatment significantly promoted the degradation of both pesticides (P < 0.05). The extent of degradation was strongly influenced by the electric field strength and treatment time, and maximum degradation of both diazinon (47.6%) and dimethoate (34.7%) was achieved by treatment at 20 kV cm⁻¹ for 260 µs. The degradation behaviour of the pesticides was described by Weibull and Hülsheger models, both of which successfully fitted the degradation of diazinon and dimethoate. In addition, the decline in the toxicity of samples was observed with a photobacterium bioassay.

CONCLUSION

PEF treatment was effective in eliminating residues of diazinon and dimethoate spiked in apple juice and in mitigating sample toxicity.

Emerging technologies in food processing

High hydrostatic pressure (HHP), pulsed electric fields (PEFs), ultrasound (US), and cold plasma (CP) are emerging technologies that have already found application in the food industry or related sectors. This review aims to describe the basic principles of these nonthermal technologies as well as the state of the art concerning their impact on biological cells, enzymes, and food constituents. Current and potential applications will be discussed, focusing on process-structure-function relationships, as well as recent advances in the process development.

Advanced methods for the elimination of microorganisms in industrial treatments: potential applicability to wastewater reuse

Because of the growing need to eliminate undesirable microorganisms in different industrial treatments, mainly in the food and agricultural sector and the pharmaceutical industry, a number of increasingly effective systems for disinfection to eliminate microorganisms have been devised. This article analyzes different methods to eliminate and/or significantly reduce the number of microorganisms in industrial contexts and in environmental engineering. Although, in the past, thermal treatments had been used most frequently for microbial elimination, the method is costly and has the disadvantage of modifying the organoleptic and/or physicochemical properties of the food products. For this reason, new technologies rapidly are being developed, such as high-intensity pulsed electric fields, high-pressure systems, ultrasounds, and irradiation, which effectively eliminate microorganisms without deteriorating the properties of the product. These emerging technologies are potentially applicable in the field of environmental engineering.

Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivation

As an alternative to thermal pasteurization, pulsed electric fields (PEF) were applied to apple juices on laboratory and pilot plant scale, investigating the effects on juice quality. PEF application still falls under the EU Novel Food Regulation. Consequently, extensive investigation of quality parameters is a prerequisite to prove substantial equivalence of juices resulting from the novel process and conventional production, respectively. Juice composition was not affected by PEF treatment. However, browning of the juices provided evidence of residual enzyme activities. On laboratory scale, complete deactivation of peroxidase (POD) and polyphenoloxidase (PPO) was achieved when PEF treatment and preheating of the juices to 60 degrees C were combined. Under these conditions, a synergistic effect of heat and PEF was observed. On pilot plant scale, maximum PPO deactivation of 48% was achieved when the juices were preheated to 40 degrees C and PEF-treated at 30 kV/cm (100 kJ/kg). Thus, minimally processed juices resulted from PEF processing, when applied without additional conventional thermal preservation. Since this product type was characterized by residual native enzyme activities and nondetectable levels of 5-hydroxymethylfurfural, also when preheating up to 40 degrees C was included, it ranged between fresh and pasteurized juices regarding consumers' expectation of freshness and shelf life. Consistent with comparable iron contents among all juice samples, no electrode corrosion was observed under the PEF conditions applied.

Increase of the roughness of the stainless-steel anode surface due to the exposure to high-voltage electric pulses as revealed by atomic force microscopy

The changes of the stainless-steel electrode surface morphology occurring due to dissolution of the anode under the action of electric pulses which are commonly utilized in cell electromanipulation procedures, have been studied by using atomic force microscopy. The surface of the polished electrode was rather smooth--the average roughness was 13-17 nm and the total roughness 140-180 nm. After the treatment of the chamber filled with 154 mM NaCl solution to a series of short (about 20 mus), high-voltage (4 kV) pulses, the roughness of the surface of the anode has increased, depending on the total amount of the electric charge that has passed through the unit area of the electrode, and exceeded 400 nm for the dissolution charge of 0.24 A s/cm(2). No changes of the cathode surface were detected. Well-defined peaks with the width of 1-2 mum and the height of over 400 nm have appeared. These peaks create local enhancements of the electric field at the interface between the solution and the electrode surface which can lead to the non-homogeneity treatment of cells by electric pulses and can facilitate the occurrence of the electrical breakdown of the liquid samples.