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Gasperetti A, Assis F, Tripathi H, Suzuki M, Gonuguntla A, Shah R, Sampognaro J, Schiavone M, Karmarkar P, Tandri H. Determinants of acute irreversible electroporation lesion characteristics after pulsed field ablation: the role of voltage, contact, and adipose interference. Europace 2023; 25:euad257. [PMID: 37649337 PMCID: PMC10485186 DOI: 10.1093/europace/euad257] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Accepted: 07/28/2023] [Indexed: 09/01/2023] Open
Abstract
AIMS Pulsed field ablation (PFA) is a non-thermal ablative approach in which cardiomyocyte death is obtained through irreversible electroporation (IRE). Data correlating the biophysical characteristics of IRE and lesion characteristics are limited. The aim of this study was to assess the effect of different procedural parameters [voltage, number of cycles (NoCs), and contact] on lesion characteristics in a vegetal and animal model for IRE. METHODS AND RESULTS Two hundred and four Russet potatoes were used. Pulsed field ablation lesions were delivered on 3 cm cored potato specimens using a multi-electrode circular catheter with its dedicated IRE generator. Different voltage (from 300 to 1200 V) and NoC (from 1 to 5×) protocols were used. The impact of 0.5 and 1 mm catheter-to-specimen distances was tested. A swine animal model was then used to validate the results observed in the vegetable model. The association between voltage, the NoCs, distance, and lesion depth was assessed through linear regression. An almost perfect linear association between lesion depth and voltage was observed (R2 = 0.95; P < 0.001). A similarly linear relationship was observed between the NoCs and the lesion depth (R2 = 0.73; P < 0.001). Compared with controls at full contact, a significant dampening on lesion depth was observed at 0.5 mm distance (1000 V 2×: 2.11 ± 0.12 vs. 0.36 ± 0.04, P < 0.001; 2.63 ± 0.10 vs. 0.43 ± 0.08, P < 0.001). No lesions were observed at 1.0 mm distance. CONCLUSION In a vegetal and animal model for IRE assessment, PFA lesion characteristics were found to be strongly dependent on voltage settings and the NoCs, with a quasi-linear relationship. The lack of catheter contact was associated with a dampening in lesion depth.
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Affiliation(s)
- Alessio Gasperetti
- Division of Cardiology, School of Medicine, Johns Hopkins University, 600 N. Wolfe St. Blalock 545, Baltimore, MD 21287, USA
| | - Fabrizio Assis
- Division of Cardiology, School of Medicine, Johns Hopkins University, 600 N. Wolfe St. Blalock 545, Baltimore, MD 21287, USA
| | - Hemantkumar Tripathi
- Division of Cardiology, School of Medicine, Johns Hopkins University, 600 N. Wolfe St. Blalock 545, Baltimore, MD 21287, USA
| | - Masahito Suzuki
- Division of Cardiology, School of Medicine, Johns Hopkins University, 600 N. Wolfe St. Blalock 545, Baltimore, MD 21287, USA
| | - Akhilesh Gonuguntla
- Division of Cardiology, School of Medicine, Johns Hopkins University, 600 N. Wolfe St. Blalock 545, Baltimore, MD 21287, USA
| | - Rushil Shah
- Division of Cardiology, School of Medicine, Johns Hopkins University, 600 N. Wolfe St. Blalock 545, Baltimore, MD 21287, USA
| | - James Sampognaro
- Division of Cardiology, School of Medicine, Johns Hopkins University, 600 N. Wolfe St. Blalock 545, Baltimore, MD 21287, USA
| | - Marco Schiavone
- Department of Systems Medicine, University of Rome Tor Vergata, Rome, Italy
- Department of Clinical Electrophysiology and Cardiac Pacing, Centro Cardiologico Monzino, IRCCS, Milano, Italy
| | - Parag Karmarkar
- Department of Radiology, Johns Hopkins University, Baltimore, MD, USA
| | - Harikrishna Tandri
- Division of Cardiology, School of Medicine, Johns Hopkins University, 600 N. Wolfe St. Blalock 545, Baltimore, MD 21287, USA
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Almeida RLJ, Santos NC, Feitoza JVF, de Alcântara Ribeiro VH, de Alcântara Silva VM, de Figueiredo MJ, Ribeiro CAC, Galdino PO, Queiroga AHF, de Sousa Muniz CE. The impact of the pulsed electric field on the structural, morphological, functional, textural, and rheological properties of red rice starch (
Oryza sativa
). J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Newton Carlos Santos
- Chemical Engineering Department Federal University of Rio Grande do Norte Natal Brazil
| | | | | | | | - Maria José de Figueiredo
- Department of Agro‐Industrial Management and Technology Federal University of Paraiba Bananeiras Brazil
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Alpos M, Leong SY, Liesaputra V, Oey I. Influence of pulsed electric fields (PEF) with calcium addition on the texture profile of cooked black beans (Phaseolus vulgaris) and their particle breakdown during in vivo oral processing. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102892] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Alpos M, Leong SY, Liesaputra V, Martin CE, Oey I. Understanding In Vivo Mastication Behaviour and In Vitro Starch and Protein Digestibility of Pulsed Electric Field-Treated Black Beans after Cooking. Foods 2021; 10:foods10112540. [PMID: 34828821 PMCID: PMC8622574 DOI: 10.3390/foods10112540] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/14/2021] [Accepted: 10/18/2021] [Indexed: 11/27/2022] Open
Abstract
The aim of this study was to understand (i) the in vivo mastication behaviour of cooked black beans (chewing duration, texture perception, oral bolus particle size, microstructure, and salivary α-amylase) and (ii) the in vitro digestibility of starch and protein of in vivo-generated black bean oral bolus under simulated gastrointestinal condition. The beans were pre-treated using pulsed electric field (PEF) with and without calcium chloride (CaCl2) addition prior to cooking. The surface response model based on least square was used to optimise PEF processing condition in order to achieve the same texture properties of cooked legumes except for chewiness. In vivo mastication behaviour of the participants (n = 17) was characterized for the particle size of the resulting bolus, their salivary α-amylase activity, and the total chewing duration before the bolus was deemed ready for swallowing. In vitro starch and protein digestibility of the masticated bolus generated in vivo by each participant along the gastrointestinal phase were then studied. This study found two distinct groups of chewers—fast and slow chewers who masticated all black bean beans, on average, for <25 and >29 s, respectively, to achieve a bolus ready for swallowing. Longer durations of chewing resulted in boluses with small-sized particles (majorly composed of a higher number of broken-down cotyledons (2–5 mm2 particle size), fewer seed coats (5–13 mm2 particle size)), and higher activity of α-amylase. Therefore, slow chewers consistently exhibited a higher in vitro digestibility of both the starch and protein of processed black beans compared to fast chewers. Despite such distinct difference in the nutritional implication for both groups of chewers, the in vivo masticated oral bolus generated by fast chewers revealed that the processing conditions involving the PEF and addition of CaCl2 of black beans appeared to significantly (p < 0.05) enhance the in vitro digestibility of protein (by two-fold compared to untreated samples) without stimulating a considerable increase in the starch digestibility. These findings clearly demonstrated that the food structure of cooked black beans created through PEF treatment combined with masticatory action has the potential to modulate a faster hydrolysis of protein during gastrointestinal digestion, thus offering an opportunity to upgrade the quality of legume protein intake in the daily diet.
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Affiliation(s)
- Marbie Alpos
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (M.A.); (S.Y.L.)
- Riddet Institute, Palmerston North 4442, New Zealand
| | - Sze Ying Leong
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (M.A.); (S.Y.L.)
- Riddet Institute, Palmerston North 4442, New Zealand
| | - Veronica Liesaputra
- Department of Computer Science, University of Otago, Dunedin 9054, New Zealand;
| | - Candace E. Martin
- Department of Geology, University of Otago, Dunedin 9054, New Zealand;
| | - Indrawati Oey
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (M.A.); (S.Y.L.)
- Riddet Institute, Palmerston North 4442, New Zealand
- Correspondence: ; Tel.: +64-3-479-8735
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Shorstkii I, Khudyakov D. Influence of pulsed electrical discharge, hydrostatic pressure and temperature on rheological properties of sunflower cake during oil pressing. Heliyon 2020; 6:e03046. [PMID: 31909248 PMCID: PMC6940644 DOI: 10.1016/j.heliyon.2019.e03046] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 09/30/2019] [Accepted: 12/11/2019] [Indexed: 11/26/2022] Open
Abstract
For the successful implementation of emerging electrical technologies in the oil pressing process, optimization of process parameters in combination with parameters from electrical process are crucial. The rheological property could be a simple and reliable efficiency indicatort of oil pressing. Knowledge of rheological properties is necessary for the design and development of appropriate equipment and process calculations. The objective of this work was to evaluate the effect of the following pre-treatments: pulsed electrical discharge (PED), temperature (28, 38 and 45 °C), overpressure (980, 1805 and 2800 Pa) and effect of initial oil content (40, 48.5 and 56%) on rheological properties of sunflower seed cake. The rheological behavior of sunflower seed cake was determined by using a rotational viscometer with a hydraulic system and thermostatic bath attached to the equipment. Using the mathematical apparatus and experimental data it was observed that the plastic viscosity of sunflower seed cake corresponds to the viscosity of the vegetable oil, which confirmed Bingham rheology assumption put forward in this work. Samples treated by PED had a modified material structure with an oil droplets and oil film on the surface. Single PED pre-treatment decreased initial shear stress from 24.36 to 22.89 Pa in samples where number of PED was 1800 per 60 s. Decrease in initial shear stress from 30.3 to 25.1 Pa was also observed when combination of temperature, pressure and PED was applied on seed cake. Reduction of the shear stress value, due to PED pre-treatment, enables to spend less energy during the oil pressing process. A positive linear relationship for overpressure and negative linear relationship for oil content and number of discharges on shear stress were obtained. The effect of temperature characterized by a decreasing of the plastic viscosity of the test material from 0.0985 to 0.0917 Pa s. The obtained parameters of the engineering rheological model allow prediction of rheological behavior of sunflower seed cake viscoplasticity flow over a wide range of shear rates in the pressing channel of the oil press.
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Affiliation(s)
- Ivan Shorstkii
- Department of Technological Equipment and Life-Support Systems, Kuban State Technical University, 2 Moskovskaya st., Krasnodar, 350072, Russian Federation
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Dourado C, Pinto C, Barba FJ, Lorenzo JM, Delgadillo I, Saraiva JA. Innovative non-thermal technologies affecting potato tuber and fried potato quality. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.015] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Application of pulsed electric fields in meat and fish processing industries: An overview. Food Res Int 2019; 123:95-105. [PMID: 31285034 DOI: 10.1016/j.foodres.2019.04.047] [Citation(s) in RCA: 110] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2019] [Revised: 04/16/2019] [Accepted: 04/18/2019] [Indexed: 12/11/2022]
Abstract
The market demand for new meat and fish products with enhanced physicochemical and nutritional properties attracted the interest of the food industry and academia to investigate innovative processing approaches such as pulsed electric fields (PEF). PEF is an emerging technology based on the application of electrical currents between two electrodes thus inducing electroporation phenomena and enabling a non-invasive modification of the tissues' structure. This review provides an overview of the current knowledge on the use of PEF processing in meat and fish to enhance the physicochemical and nutritional changes, as a preservation method, as well as for improving the extraction of high added-value compounds. PEF treatment had the ability to improve several processes such as preservation, tenderization, and aging. Besides, PEF treatment could be used as a useful strategy to increase water holding properties of fish products as well as for fish drying. Finally, PEF could be also used in both meat and fish foods for by-products valorization, due to its potential to enhance the extraction of high added-value compounds. However, more studies are warranted to completely define specific treatments that can be consistently applied in the industry. This review provides the directions for this purpose in the near future.
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Fauster T, Schlossnikl D, Rath F, Ostermeier R, Teufel F, Toepfl S, Jaeger H. Impact of pulsed electric field (PEF) pretreatment on process performance of industrial French fries production. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.04.023] [Citation(s) in RCA: 76] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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9
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González MM, Aguilar CH, Pacheco FAD, Cabrales LEB, Reyes JB, Nava JJG, Ambrosio PE, Domiguez DS, Sierra González VG, Pupo AEB, Ciria HMC, Alemán EI, García FM, Rivas CB, Reina EC. Tissue Damage, Temperature, and pH Induced by Different Electrode Arrays on Potato Pieces ( Solanum tuberosum L.). Front Oncol 2018; 8:101. [PMID: 29725584 PMCID: PMC5917672 DOI: 10.3389/fonc.2018.00101] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2017] [Accepted: 03/22/2018] [Indexed: 12/18/2022] Open
Abstract
One of the most challenging problems of electrochemical therapy is the design and selection of suitable electrode array for cancer. The aim is to determine how two-dimensional spatial patterns of tissue damage, temperature, and pH induced in pieces of potato (Solanum tuberosum L., var. Mondial) depend on electrode array with circular, elliptical, parabolic, and hyperbolic shape. The results show the similarity between the shapes of spatial patterns of tissue damage and electric field intensity, which, like temperature and pH take the same shape of electrode array. The adequate selection of suitable electrodes array requires an integrated analysis that involves, in a unified way, relevant information about the electrochemical process, which is essential to perform more efficiently way the therapeutic planning and the personalized therapy for patients with a cancerous tumor.
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Affiliation(s)
- Maraelys Morales González
- Departamento de Farmacia, Facultad de Ciencias Naturales, Universidad de Oriente, Santiago de Cuba, Cuba
| | - Claudia Hernández Aguilar
- Escuela Superior de Ingeniería Mecánica y Eléctrica (ESIME)-Zacatenco, Instituto Politecnico Nacional, Ciudad de México, México
| | - Flavio Arturo Domínguez Pacheco
- Escuela Superior de Ingeniería Mecánica y Eléctrica (ESIME)-Zacatenco, Instituto Politecnico Nacional, Ciudad de México, México
| | - Luis Enrique Bergues Cabrales
- Centro Nacional de Electromagnetismo Aplicado (CNEA), Dirección de Ciencia e Innovación Tecnológica, Universidad de Oriente, Santiago de Cuba, Cuba
| | - Juan Bory Reyes
- Escuela Superior de Ingeniería Mecánica y Eléctrica (ESIME)-Zacatenco, Instituto Politecnico Nacional, Ciudad de México, México
| | - Juan José Godina Nava
- Programa de Pós-Graduação em Modelagem Computacional, Departamento de Ciências Exatas e Tecnológicas, Universidade Estadual de Santa Cruz, Ilhéus, Brazil.,Departamento de Física, Centro de Investigaciones Avanzadas del Instituto Politécnico Nacional (CINVESTAV-IPN), México City, Mexico
| | - Paulo Eduardo Ambrosio
- Programa de Pós-Graduação em Modelagem Computacional, Departamento de Ciências Exatas e Tecnológicas, Universidade Estadual de Santa Cruz, Ilhéus, Brazil
| | - Dany Sanchez Domiguez
- Programa de Pós-Graduação em Modelagem Computacional, Departamento de Ciências Exatas e Tecnológicas, Universidade Estadual de Santa Cruz, Ilhéus, Brazil
| | | | - Ana Elisa Bergues Pupo
- Department Theory and Bio-Systems, Max Planck Institute of Colloids and Interfaces, Potsdam, Germany
| | - Héctor Manuel Camué Ciria
- Centro Nacional de Electromagnetismo Aplicado (CNEA), Dirección de Ciencia e Innovación Tecnológica, Universidad de Oriente, Santiago de Cuba, Cuba
| | - Elizabeth Issac Alemán
- Centro Nacional de Electromagnetismo Aplicado (CNEA), Dirección de Ciencia e Innovación Tecnológica, Universidad de Oriente, Santiago de Cuba, Cuba
| | - Francisco Monier García
- Departamento de Telecomunicaciones, Facultad de Ingeniería Eléctrica, Universidad de Oriente, Santiago de Cuba, Cuba
| | - Clara Berenguer Rivas
- Departamento de Farmacia, Facultad de Ciencias Naturales, Universidad de Oriente, Santiago de Cuba, Cuba
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Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.05.016] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Pereira RN, Rodrigues RM, Genisheva Z, Oliveira H, de Freitas V, Teixeira JA, Vicente AA. Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.074] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Barba FJ, Parniakov O, Pereira SA, Wiktor A, Grimi N, Boussetta N, Saraiva JA, Raso J, Martin-Belloso O, Witrowa-Rajchert D, Lebovka N, Vorobiev E. Current applications and new opportunities for the use of pulsed electric fields in food science and industry. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.09.015] [Citation(s) in RCA: 432] [Impact Index Per Article: 48.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Faridnia F, Burritt DJ, Bremer PJ, Oey I. Innovative approach to determine the effect of pulsed electric fields on the microstructure of whole potato tubers: Use of cell viability, microscopic images and ionic leakage measurements. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.08.028] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Ignat A, Manzocco L, Brunton NP, Nicoli MC, Lyng JG. The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2014.07.003] [Citation(s) in RCA: 84] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Mahnič-Kalamiza S, Miklavčič D, Vorobiev E. Dual-porosity model of mass transport in electroporated biological tissue: Simulations and experimental work for model validation. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2014.09.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Vorobiev E, Lebovka N. Pulse Electric Field-Assisted Extraction. ENHANCING EXTRACTION PROCESSES IN THE FOOD INDUSTRY 2011. [DOI: 10.1201/b11241-3] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Vorobiev E, Lebovka N. Enhanced Extraction from Solid Foods and Biosuspensions by Pulsed Electrical Energy. FOOD ENGINEERING REVIEWS 2010. [DOI: 10.1007/s12393-010-9021-5] [Citation(s) in RCA: 90] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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