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Zhou M, Liu Y, Ye C, Liu L, Chen L, Lan L, Bi S, Liu Y, Wang K, Liu M, Zhu Q. The impact of electrical stimulation on NaCl diffusion in tenderloin and the quality of dry-cured loin during the marination process. Food Chem X 2024; 24:102000. [PMID: 39634526 PMCID: PMC11615611 DOI: 10.1016/j.fochx.2024.102000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2024] [Revised: 11/09/2024] [Accepted: 11/11/2024] [Indexed: 12/07/2024] Open
Abstract
The effects of electrical stimulation (ES) during the post-processing stage on NaCl diffusion, microstructure, and overall quality in the dry curing of pork tenderloin were investigated. ES treatment significantly increased the salt content in pork tenderloin, with the A2ES group (ES applied after 2 h of curing) showing a 28.32 % increase compared to the control group. Energy spectrum analysis revealed that NaCl distribution in the meat tissue was most concentrated following ES treatment. Binarized images of NaCl permeation in pork loin clearly demonstrated that ES enhanced NaCl permeation. Additionally, microscopic analysis showed that ES caused cell disintegration, and the combined effect of ES and NaCl damaged muscle tissue. The results indicate that ES enhanced NaCl diffusion and shortened the curing time, while improving meat tenderness and reducing bitter and astringent flavors. This study offers new insights and techniques to accelerate the marination process of meat products.
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Affiliation(s)
- Mixin Zhou
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Yuanyuan Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Chun Ye
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Linggao Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Li Chen
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Lisha Lan
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Shenghui Bi
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Yehua Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Keshan Wang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Minfei Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Qiujin Zhu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
- Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang 550025, China
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2
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Chen K, Zhang J, Li Z, Wang D, Chen W, Zhu H, Wen X. Enhancing waste sludge solubilization through radio frequency treatment perforating bacterial cells. ENVIRONMENTAL RESEARCH 2024; 263:120012. [PMID: 39299447 DOI: 10.1016/j.envres.2024.120012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2024] [Revised: 09/04/2024] [Accepted: 09/13/2024] [Indexed: 09/22/2024]
Abstract
Sludge solubilization is known as a rate-limiting step of anaerobic digestion. Although radio frequency (RF) has been applied for sludge pretreatment due to its similar thermal effect as microwave, the potential non-thermal effects of RF treatment remain controversial. In this study, we demonstrate that RF pretreatment enhances the solubilization and lysis of sludge by 8.02%-19.69% through both thermal and non-thermal mechanisms with less energy input. Scanning electron microscope images provide direct evidence that RF-induced microcurrents penetrated bacterial cells, leading to the release of intracellular substances through formed pores. Additionally, the non-thermal effect of RF treatment which could weaken the cell protection and accelerate the lysis rate involves the disruption of binding forces between extracellular polymeric substances and microbial cells. On average, the utilization of RF at a frequency of 27.12 MHz demonstrates its efficacy as a sludge pretreatment technique, as evidenced by a 13.39% reduction in energy consumption and a 16.9% improvement in treatment performance compared to conductive heating (CH). The findings of this study elucidate the possible mechanism of RF treatment of sludge and could establish a theoretical basis for the practical application of RF treatment in sludge management.
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Affiliation(s)
- Kai Chen
- Beijing Key Lab for Source Control Technology of Water Pollution, Beijing Forestry University, Beijing, 100083, China
| | - Jing Zhang
- China Institute of Water Resources and Hydropower Research, Beijing, 100038, China
| | - Zhuo Li
- Beijing Key Lab for Source Control Technology of Water Pollution, Beijing Forestry University, Beijing, 100083, China
| | - Dongquan Wang
- China Water Investment Co., Ltd., Beijing, 100053, China
| | - Wangyang Chen
- China Water Investment Co., Ltd., Beijing, 100053, China
| | - Hongtao Zhu
- Beijing Key Lab for Source Control Technology of Water Pollution, Beijing Forestry University, Beijing, 100083, China.
| | - Xianghua Wen
- School of Environment, Tsinghua University, Beijing, 100084, China
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3
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Rosenzweig Z, Garcia J, Thompson GL, Perez LJ. Inactivation of bacteria using synergistic hydrogen peroxide with split-dose nanosecond pulsed electric field exposures. PLoS One 2024; 19:e0311232. [PMID: 39556570 PMCID: PMC11573215 DOI: 10.1371/journal.pone.0311232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2024] [Accepted: 09/16/2024] [Indexed: 11/20/2024] Open
Abstract
The use of pulsed electric fields (PEF) as a nonthermal technology for the decontamination of foods is of growing interest. This study aimed to enhance the inactivation of Escherichia coli, Listeria innocua, and Salmonella enterica in Gomori buffer using a combination of nsPEF and hydrogen peroxide (H2O2). Three sub-MIC concentrations (0.1, 0.3, and 0.5%) of H2O2 and various contact times ranging from 5-45 min were tested. PEF exposures as both single (1000 pulse) and split-dose (500+500 pulse) trains were delivered via square-wave, monopolar, 600 ns pulses at 21 kV/cm and 10 Hz. We demonstrate that >5 log CFU/mL reduction can be attained from combination PEF/H2O2 treatments with a 15 min contact time for E. coli (0.1%) and a 30 min contact time for L. innocua and S. enterica (0.5%), despite ineffective results from either individual treatment alone. A 5 log reduction in microbial population is generally the lowest acceptable level in consideration of food safety and represents inactivation of 99.999% of bacteria. Split-dose PEF exposures enhance lethality for several tested conditions, indicating greater susceptibility to PEF after oxidative damage has occurred.
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Affiliation(s)
- Zachary Rosenzweig
- Department of Chemical Engineering, Rowan University, Glassboro, New Jersey, United States of America
| | - Jerrick Garcia
- Department of Chemical Engineering, Rowan University, Glassboro, New Jersey, United States of America
| | - Gary L. Thompson
- WuXi AppTec, Philadelphia, Pennsylvania, United States of America
| | - Lark J. Perez
- Department of Chemistry and Biochemistry, Rowan University, Glassboro, New Jersey, United States of America
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4
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Salee N, Naruenartwongsakul S, Chaiyana W, Yawootti A, Suthapakti K, Simapaisarn P, Chaisan W, Utama-Ang N. Enhancing catechins, antioxidant and sirtuin 1 enzyme stimulation activities in green tea extract through pulse electric field-assisted water extraction: Optimization by response surface methodology approach. Heliyon 2024; 10:e36479. [PMID: 39253176 PMCID: PMC11382074 DOI: 10.1016/j.heliyon.2024.e36479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 08/15/2024] [Accepted: 08/16/2024] [Indexed: 09/11/2024] Open
Abstract
Green tea is an economic resource in Thailand because it is derived from smallholder agriculture and has expanded into food production. The purpose of this study is to optimize the parameters of pulsed electric field (PEF) assisted green tea extraction to produce a natural health product. A central composite design was involved to determine the effect of independent variables, including the intensity of electric field (I; 3-5 kV/cm), number of pulses (Np; 1000 to 3000 pulses) and green tea-to-water ratio (GT/W; 0.05-0.15 g/mL) on catechin (C), epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC) and epigallocatechin gallate (EGCG), total phenolic compound, antioxidant and sirtuin 1 enzyme stimulating activities. The results indicated that the Np had the most significant impact (p < 0.05) on the content of catechin and its derivatives and sirtuin 1 enzyme stimulating activity. The observations revealed that the I had a greater impact on antioxidant activities compared to the Np. The optimal conditions for PEF using the response surface method were determined to be I of 5 kV/cm, Np of 3000 pulses, GT/W of 0.14 g/mL and specific energy of 27 kJ/kg. Under the optimized conditions, the content of C, EC, ECG, EGC and EGCG were 7.34 ± 0.33, 11.26 ± 0.25, 3.75 ± 0.13, 7.53 ± 0.77 and 37.78 ± 0.58 mg/g extract, respectively. Furthermore, it was observed that green tea extract exhibited the ability to modulate the deacetylation activity of the sirtuin 1 enzyme, with a value of 22.63 ± 0.17 FIR. The results emphasized that the PEF led to achieving better responses compared to without pre-treatment using the PEF. Therefore, innovative technologies as PEF can be utilized for green tea extraction to produce natural ingredients, which can contribute to improved accessibility to healthcare. Additionally, the implementation of innovation techniques, such as PEF, in the extraction industry can enhance productivity growth and economic development.
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Affiliation(s)
- Nuttinee Salee
- Division of Product Development Technology, Faculty of Agro Industry, Chiang Mai University, Thailand
| | - Srisuwan Naruenartwongsakul
- Division of Food Engineering Development Technology, Faculty of Agro-Industry, Chiang Mai University, Thailand
| | - Wantida Chaiyana
- Department of Pharmaceutical Science, Faculty of Pharmacy, Chiang Mai University, Thailand
| | - Artit Yawootti
- Department of Electrical Engineering, Faculty of Engineering, Rajamangala University of Technology Lanna, Chiang Mai, Thailand
| | - Kanyarat Suthapakti
- Division of Product Development Technology, Faculty of Agro Industry, Chiang Mai University, Thailand
| | - Piyawan Simapaisarn
- Division of Product Development Technology, Faculty of Agro Industry, Chiang Mai University, Thailand
| | - Worrapob Chaisan
- Cluster of High Value Products from Thai Rice and Plants for Health, Chiang Mai University, Thailand
| | - Niramon Utama-Ang
- Division of Product Development Technology, Faculty of Agro Industry, Chiang Mai University, Thailand
- Cluster of High Value Products from Thai Rice and Plants for Health, Chiang Mai University, Thailand
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5
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Zhao Y, Han Z, Zhu X, Chen B, Zhou L, Liu X, Liu H. Yeast Proteins: Proteomics, Extraction, Modification, Functional Characterization, and Structure: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:18774-18793. [PMID: 39146464 DOI: 10.1021/acs.jafc.4c04821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/17/2024]
Abstract
Proteins are essential for human tissues and organs, and they require adequate intake for normal physiological functions. With a growing global population, protein demand rises annually. Traditional animal and plant protein sources rely heavily on land and water, making it difficult to meet the increasing demand. The high protein content of yeast and the complete range of amino acids in yeast proteins make it a high-quality source of supplemental protein. Screening of high-protein yeast strains using proteomics is essential to increase the value of yeast protein resources and to promote the yeast protein industry. However, current yeast extraction methods are mainly alkaline solubilization and acid precipitation; therefore, it is necessary to develop more efficient and environmentally friendly techniques. In addition, the functional properties of yeast proteins limit their application in the food industry. To improve these properties, methods must be selected to modify the secondary and tertiary structures of yeast proteins. This paper explores how proteomic analysis can be used to identify nutrient-rich yeast strains, compares the process of preparing yeast proteins, and investigates how modification methods affect the function and structure of yeast proteins. It provides a theoretical basis for solving the problem of inadequate protein intake in China and explores future prospects.
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Affiliation(s)
- Yan Zhao
- School of Food and Health, Beijing Technology and Business University, Beijing 100080, China
| | - Zhaowei Han
- School of Food and Health, Beijing Technology and Business University, Beijing 100080, China
| | - Xuchun Zhu
- School of Food and Health, Beijing Technology and Business University, Beijing 100080, China
| | - Bingyu Chen
- Graduate School of Agriculture, Kyoto University, Kyoto606-8502, Japan
| | - Linyi Zhou
- School of Food and Health, Beijing Technology and Business University, Beijing 100080, China
| | - Xiaoyong Liu
- Henan Agricultural University, Zhengzhou, Henan 450002, China
| | - Hongzhi Liu
- School of Food and Health, Beijing Technology and Business University, Beijing 100080, China
- College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou 550025, China
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Berzosa A, Marín-Sánchez J, Álvarez I, Sánchez-Gimeno C, Raso J. Pulsed Electric Field Technology for the Extraction of Glutathione from Saccharomyces cerevisiae. Foods 2024; 13:1916. [PMID: 38928855 PMCID: PMC11203235 DOI: 10.3390/foods13121916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2024] [Revised: 05/27/2024] [Accepted: 06/15/2024] [Indexed: 06/28/2024] Open
Abstract
Glutathione is a potent antioxidant that has shown promise in enhancing the processing of various foods and drinks such as bread and wine. Saccharomyces cerevisiae stands as a primary microorganism for glutathione production. This study sought to assess the potential of pulsed electric fields (PEFs) in extracting glutathione from S. cerevisiae cells. Yeast cells were subjected to PEF treatment (12 kV/cm, 150 µs) followed by incubation at varying pH values (4.0, 6.0, and 8.0) and temperatures (4 °C and 25 °C). Glutathione and protein extraction were assessed at different incubation times. Within one hour of incubation, PEF-treated yeast cells released over 60% of their total glutathione content, irrespective of pH and temperature. Notably, the antioxidant activity of the resulting extract surpassed that obtained through complete mechanical cell destruction and hot water, which form the conventional industrial extraction method in the glutathione industry. These results suggest that PEF could offer a rapid and more selective procedure, improving the extraction of this bioactive compound.
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Affiliation(s)
| | | | | | | | - Javier Raso
- Food Technology, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain; (A.B.); (J.M.-S.); (I.Á.); (C.S.-G.)
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7
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Yang P, Liao X. High pressure processing plus technologies: Enhancing the inactivation of vegetative microorganisms. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 110:145-195. [PMID: 38906586 DOI: 10.1016/bs.afnr.2024.02.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/23/2024]
Abstract
High pressure processing (HPP) is a non-thermal technology that can ensure microbial safety without compromising food quality. However, the presence of pressure-resistant sub-populations, the revival of sub-lethally injured (SLI) cells, and the resuscitation of viable but non-culturable (VBNC) cells pose challenges for its further development. The combination of HPP with other methods such as moderate temperatures, low pH, and natural antimicrobials (e.g., bacteriocins, lactate, reuterin, endolysin, lactoferrin, lactoperoxidase system, chitosan, essential oils) or other non-thermal processes (e.g., CO2, UV-TiO2 photocatalysis, ultrasound, pulsed electric fields, ultrafiltration) offers feasible alternatives to enhance microbial inactivation, termed as "HPP plus" technologies. These combinations can effectively eliminate pressure-resistant sub-populations, reduce SLI or VBNC cell populations, and inhibit their revival or resuscitation. This review provides an updated overview of microbial inactivation by "HPP plus" technologies and elucidates possible inactivation mechanisms.
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Affiliation(s)
- Peiqing Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, P.R. China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, P.R. China; Beijing Key laboratory for Food Non-thermal processing, Beijing, P.R. China.
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8
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Haberl Meglič S, Slokar D, Miklavčič D. Inactivation of antibiotic-resistant bacteria Escherichia coli by electroporation. Front Microbiol 2024; 15:1347000. [PMID: 38333581 PMCID: PMC10850576 DOI: 10.3389/fmicb.2024.1347000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Accepted: 01/17/2024] [Indexed: 02/10/2024] Open
Abstract
Introduction In modern times, bacterial infections have become a growing problem in the medical community due to the emergence of antibiotic-resistant bacteria. In fact, the overuse and improper disposal of antibiotics have led to bacterial resistance and the presence of such bacteria in wastewater. Therefore, it is critical to develop effective strategies for dealing with antibiotic-resistant bacteria in wastewater. Electroporation has been found to be one of the most promising complementary techniques for bacterial inactivation because it is effective against a wide range of bacteria, is non-chemical and is highly optimizable. Many studies have demonstrated electroporation-assisted inactivation of bacteria, but rarely have clinical antibiotics or bacteria resistant to these antibiotics been used in the study. Therefore, the motivation for our study was to use a treatment regimen that combines antibiotics and electroporation to inactivate antibiotic-resistant bacteria. Methods We separately combined two antibiotics (tetracycline and chloramphenicol) to which the bacteria are resistant (with a different resistance mode) and electric pulses. We used three different concentrations of antibiotics (40, 80 and 150 µg/ml for tetracycline and 100, 500 and 2000 µg/ml for chloramphenicol, respectively) and four different electric field strengths (5, 10, 15 and 20 kV/cm) for electroporation. Results and discussion Our results show that electroporation effectively enhances the effect of antibiotics and inactivates antibiotic-resistant bacteria. The inactivation rate for tetracycline or chloramphenicol was found to be different and to increase with the strength of the pulsed electric field and/or the concentration of the antibiotic. In addition, we show that electroporation has a longer lasting effect (up to 24 hours), making bacteria vulnerable for a considerable time. The present work provides new insights into the use of electroporation to inactivate antibiotic-resistant bacteria in the aquatic environment.
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Affiliation(s)
- Saša Haberl Meglič
- Faculty of Electrical Engineering, University of Ljubljana, Ljubljana, Slovenia
| | - Dejan Slokar
- Centre of Excellence for Biosensors, Instrumentation and Process Control, Ajdovščina, Slovenia
| | - Damijan Miklavčič
- Faculty of Electrical Engineering, University of Ljubljana, Ljubljana, Slovenia
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Feng X, Zhu X, Zhu M, Qian Y, Li H. Effects of Voltage and Treatment Time of Pulsed Electric Field on Electroporation in Rhizoctonia solani. Curr Microbiol 2024; 81:58. [PMID: 38196012 DOI: 10.1007/s00284-023-03564-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Accepted: 11/15/2023] [Indexed: 01/11/2024]
Abstract
The pulsed electric field (PEF) of μs duration can induce electroporation by causing permanent damage to the membrane, leading to cell death. The microbe was treated by a homemade PEF generator instrument. The sterilization effect of PEF on the Rhizoctonia solani was observed by scanning electron microscope (SEM) and transmission electron microscope (TEM), and the leakage of the intracellular contents was measured with a conductometer and an ultraviolet spectrophotometer. The increases in the electrical conductivity and the optical density (OD) value indicated that the cell membrane was damaged, and the intracellular contents overflowed. As a result, according to our experimental conditions, the optimum condition was the high-pulsed electric voltage of 26 kV, and the treatment time was 4 min. It could be concluded that the PEF could damage the cell membrane, and the ratio of electroporation reached 100%, which provides a new method of killing R. solani efficiently.
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Affiliation(s)
- Xuebin Feng
- College of Engineering, Nanjing Agricultural University, Nanjing, 210031, China
| | - Xueru Zhu
- College of Engineering, Nanjing Agricultural University, Nanjing, 210031, China
| | - Mengyu Zhu
- College of Engineering, Nanjing Agricultural University, Nanjing, 210031, China
| | - Yan Qian
- College of Engineering, Nanjing Agricultural University, Nanjing, 210031, China
| | - Hua Li
- College of Engineering, Nanjing Agricultural University, Nanjing, 210031, China.
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10
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Xu Y, Sun L, Wang S, Yan Y, Pandey P, Novickij V, Xiang L. Electroacoustic tomography for real-time visualization of electrical field dynamics in deep tissue during electroporation. COMMUNICATIONS ENGINEERING 2023; 2:75. [PMCID: PMC10955875 DOI: 10.1038/s44172-023-00125-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Accepted: 10/12/2023] [Indexed: 11/02/2024]
Abstract
Despite the widespread applications of electroporation in biotechnology and medicine, monitoring the distribution of deep tissue electrical fields in real-time during treatment continues to pose a challenge. Current medical imaging modalities are unable to monitor electroporation during pulse delivery. Here we propose a method to use electroacoustic tomography (EAT) to prompt the emission of broadband ultrasound waves via electrical energy deposition. EAT boasts submillimeter resolution at depths reaching 7.5 centimeters and can deliver imaging speeds up to 100 frames per second when paired with an ultrasound array system. We’ve successfully detected EAT signals at electric field strengths ranging from 60 volts per centimeter to several tens of kilovolts per centimeter. This establishes EAT as a potential label-free, high-resolution approach for real-time evaluation of deep tissue electroporation during therapeutic procedures. Electroporation stimulated by pulsed electrical fields can increase the permeability of cell membranes. However, real-time monitoring of electroporation during pulse delivery is challenging. Xu and colleagues use electroacoustic tomography to image electrical field deposition in deep tissue. This label-free method achieves submillimeter resolution at depths up to 7.5 centimetres.
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Affiliation(s)
- Yifei Xu
- The Department of Biomedical Engineering, University of California, Irvine, CA USA
| | - Leshan Sun
- The Department of Biomedical Engineering, University of California, Irvine, CA USA
| | - Siqi Wang
- The Department of Biomedical Engineering, University of California, Irvine, CA USA
| | - Yuchen Yan
- The Department of Biomedical Engineering, University of California, Irvine, CA USA
| | - Prabodh Pandey
- The Department of Radiological Sciences, University of California at Irvine, Irvine, CA USA
| | - Vitalij Novickij
- Institute of High Magnetic Fields, Vilnius Gediminas Technical University, Vilnius, Lithuania
- Department of Immunology, State Research Institute Centre for Innovative Medicine, Santariškių 5, 08410 Vilnius, Lithuania
| | - Liangzhong Xiang
- The Department of Biomedical Engineering, University of California, Irvine, CA USA
- The Department of Radiological Sciences, University of California at Irvine, Irvine, CA USA
- Beckman Laser Institute & Medical Clinic, University of California, Irvine, Irvine, CA USA
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11
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Malakar S, Arora VK, Munshi M, Yadav DK, Pou KRJ, Deb S, Chandra R. Application of novel pretreatment technologies for intensification of drying performance and quality attributes of food commodities: a review. Food Sci Biotechnol 2023; 32:1303-1335. [PMID: 37457402 PMCID: PMC10349028 DOI: 10.1007/s10068-023-01322-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 04/17/2023] [Accepted: 04/20/2023] [Indexed: 07/18/2023] Open
Abstract
Drying is an energy-intensive process that can be reduced by the application of pretreatment prior to drying to enhance mass transfer and minimize energy consumption. This review summarizes the mechanistic aspects and applications of emerging pretreatment approaches, namely ohmic heating (OH), ultrasound (US), high pressure processing (HPP), and pulsed electric field (PEF), with emphasis on the enhancement of mass transfer and quality attributes of foods. Novel pretreatments significantly improved the drying efficiency by increasing mass transfer, cavitation, and microchannel formation within the cell structure. Various processing parameters have great influence on the drying performance and quality attributes of foods. Several studies have shown that novel pretreatments (individual and combined) can significantly save energy while improving the overall drying performance and retaining the quality attributes. This work would be useful for understanding the mechanisms of novel pretreatment technologies and their applications for future commercial research and development activities.
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Affiliation(s)
- Santanu Malakar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana India
- Department of Food Technology, Rajiv Gandhi University, Doimukh, Arunachal Pradesh India
| | - Vinkel Kumar Arora
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana India
| | - Mohona Munshi
- Department of Food Technology, Vignan Foundation for Science, Technology, and Research, Vadlamudi, Guntur, Andhra Pradesh India
| | - Dhiraj Kumar Yadav
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana India
| | - K. R. Jolvis Pou
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Montreal, Quebec Canada
| | - Saptashish Deb
- Center for Rural Development and Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016 India
| | - Ram Chandra
- Center for Rural Development and Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016 India
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12
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Utama GL, Oktaviani L, Balia RL, Rialita T. Potential Application of Yeast Cell Wall Biopolymers as Probiotic Encapsulants. Polymers (Basel) 2023; 15:3481. [PMID: 37631538 PMCID: PMC10459707 DOI: 10.3390/polym15163481] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2023] [Revised: 08/01/2023] [Accepted: 08/11/2023] [Indexed: 08/27/2023] Open
Abstract
Biopolymers of yeast cell walls, such as β-glucan, mannoprotein, and chitin, may serve as viable encapsulants for probiotics. Due to its thermal stability, β-glucan is a suitable cryoprotectant for probiotic microorganisms during freeze-drying. Mannoprotein has been shown to increase the adhesion of probiotic microorganisms to intestinal epithelial cells. Typically, chitin is utilized in the form of its derivatives, particularly chitosan, which is derived via deacetylation. Brewery waste has shown potential as a source of β-glucan that can be optimally extracted through thermolysis and sonication to yield up to 14% β-glucan, which can then be processed with protease and spray drying to achieve utmost purity. While laminarinase and sodium deodecyle sulfate were used to isolate and extract mannoproteins and glucanase was used to purify them, hexadecyltrimethylammonium bromide precipitation was used to improve the amount of purified mannoproteins to 7.25 percent. The maximum chitin yield of 2.4% was attained by continuing the acid-alkali reaction procedure, which was then followed by dialysis and lyophilization. Separation and purification of yeast cell wall biopolymers via diethylaminoethyl (DEAE) anion exchange chromatography can be used to increase the purity of β-glucan, whose purity in turn can also be increased using concanavalin-A chromatography based on the glucan/mannan ratio. In the meantime, mannoproteins can be purified via affinity chromatography that can be combined with zymolase treatment. Then, dialysis can be continued to obtain chitin with high purity. β-glucans, mannoproteins, and chitosan-derived yeast cell walls have been shown to promote the survival of probiotic microorganisms in the digestive tract. In addition, the prebiotic activity of β-glucans and mannoproteins can combine with microorganisms to form synbiotics.
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Affiliation(s)
- Gemilang Lara Utama
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 45363, Indonesia; (L.O.); (T.R.)
- Center for Environment and Sustainability Science, Universitas Padjadjaran, Jalan Sekeloa Selatan 1 No 1, Bandung 40134, Indonesia
| | - Lidya Oktaviani
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 45363, Indonesia; (L.O.); (T.R.)
| | - Roostita Lobo Balia
- Veterinary Study Program, Faculty of Medicine, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 45363, Indonesia;
| | - Tita Rialita
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 45363, Indonesia; (L.O.); (T.R.)
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13
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Zhang L, Yang N, Jin Y, Xu X. Putative inactivation mechanism and germicidal efficacy of induced electric field against Staphylococcus aureus. Food Microbiol 2023; 111:104208. [PMID: 36681392 DOI: 10.1016/j.fm.2022.104208] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 12/09/2022] [Accepted: 12/11/2022] [Indexed: 12/15/2022]
Abstract
Induced electric field (IEF), as an alternative non-conventional processing technique, is utilized to sterilize liquid foods. In this study, the survival and sublethal injury of S. aureus under IEF were investigated in 0.85% normal saline, and the inactivation mechanism of IEF was expounded. The plate count results showed that the sublethal injury rates remained above 90% after IEF treatment for more than 8.4 s, and 7.1 log CFU/mL of S. aureus was completely inactivated after 14 s IEF treatment. Scanning electron microscopy and transmission electron microscope images showed that IEF caused the destruction of cell membrane and internal substructure, and the damage to intracellular substructure was more severe. Altered membrane integrity or permeability was demonstrated through flow cytometry and confocal laser scanning microscope analysis, and the different damage to cells was quantified by propidium iodide & 5-carboxy fluorescein diacetate single and double staining. In addition, IEF treatment also decreased the membrane potential and esterase activity of S. aureus cells. Putative inactivation mechanism of IEF against S. aureus is a complex process, and its apoptosis is the result of the combination of several factors, which provide a basis for understanding the inactivation mechanism of IEF.
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Affiliation(s)
- Lingtao Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Na Yang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China.
| | - Yamei Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Xueming Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
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14
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Radzevičiūtė-Valčiukė E, Gečaitė J, Želvys A, Zinkevičienė A, Žalnėravičius R, Malyško-Ptašinskė V, Nemeikaitė-Čenienė A, Kašėta V, German N, Novickij J, Ramanavičienė A, Kulbacka J, Novickij V. Improving NonViral Gene Delivery Using MHz Bursts of Nanosecond Pulses and Gold Nanoparticles for Electric Field Amplification. Pharmaceutics 2023; 15:1178. [PMID: 37111663 PMCID: PMC10146442 DOI: 10.3390/pharmaceutics15041178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2023] [Revised: 03/27/2023] [Accepted: 04/05/2023] [Indexed: 04/29/2023] Open
Abstract
Gene delivery by the pulsed electric field is a promising alternative technology for nonviral transfection; however, the application of short pulses (i.e., nanosecond) is extremely limited. In this work, we aimed to show the capability to improve gene delivery using MHz frequency bursts of nanosecond pulses and characterize the potential use of gold nanoparticles (AuNPs: 9, 13, 14, and 22 nm) in this context. We have used bursts of MHz pulses 3/5/7 kV/cm × 300 ns × 100 and compared the efficacy of the parametric protocols to conventional microsecond protocols (100 µs × 8, 1 Hz) separately and in combination with nanoparticles. Furthermore, the effects of pulses and AuNPs on the generation of reactive oxygen species (ROS) were analyzed. It was shown that gene delivery using microsecond protocols could be significantly improved with AuNPs; however, the efficacy is strongly dependent on the surface charge of AuNPs and their size. The capability of local field amplification using AuNPs was also confirmed by finite element method simulation. Finally, it was shown that AuNPs are not effective with nanosecond protocols. However, MHz protocols are still competitive in the context of gene delivery, resulting in low ROS generation, preserved viability, and easier procedure to trigger comparable efficacy.
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Affiliation(s)
- Eivina Radzevičiūtė-Valčiukė
- Department of Immunology, State Research Institute Centre for Innovative Medicine, 08406 Vilnius, Lithuania; (E.R.-V.); (J.G.); (A.Ž.); (A.Z.)
- Faculty of Electronics, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania; (V.M.-P.)
| | - Jovita Gečaitė
- Department of Immunology, State Research Institute Centre for Innovative Medicine, 08406 Vilnius, Lithuania; (E.R.-V.); (J.G.); (A.Ž.); (A.Z.)
| | - Augustinas Želvys
- Department of Immunology, State Research Institute Centre for Innovative Medicine, 08406 Vilnius, Lithuania; (E.R.-V.); (J.G.); (A.Ž.); (A.Z.)
| | - Auksė Zinkevičienė
- Department of Immunology, State Research Institute Centre for Innovative Medicine, 08406 Vilnius, Lithuania; (E.R.-V.); (J.G.); (A.Ž.); (A.Z.)
| | - Rokas Žalnėravičius
- State Research Institute Center for Physical Science and Technology, 02300 Vilnius, Lithuania;
| | | | - Aušra Nemeikaitė-Čenienė
- Department of Immunology, State Research Institute Centre for Innovative Medicine, 08406 Vilnius, Lithuania; (E.R.-V.); (J.G.); (A.Ž.); (A.Z.)
| | - Vytautas Kašėta
- Department of Biomodels, State Research Institute Centre for Innovative Medicine, 08406 Vilnius, Lithuania
| | - Natalija German
- Department of Immunology, State Research Institute Centre for Innovative Medicine, 08406 Vilnius, Lithuania; (E.R.-V.); (J.G.); (A.Ž.); (A.Z.)
| | - Jurij Novickij
- Faculty of Electronics, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania; (V.M.-P.)
| | - Almira Ramanavičienė
- Department of Immunology, State Research Institute Centre for Innovative Medicine, 08406 Vilnius, Lithuania; (E.R.-V.); (J.G.); (A.Ž.); (A.Z.)
| | - Julita Kulbacka
- Department of Immunology, State Research Institute Centre for Innovative Medicine, 08406 Vilnius, Lithuania; (E.R.-V.); (J.G.); (A.Ž.); (A.Z.)
- Department of Molecular and Cellular Biology, Faculty of Pharmacy, Wroclaw Medical University, 50-367 Wroclaw, Poland
| | - Vitalij Novickij
- Department of Immunology, State Research Institute Centre for Innovative Medicine, 08406 Vilnius, Lithuania; (E.R.-V.); (J.G.); (A.Ž.); (A.Z.)
- Faculty of Electronics, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania; (V.M.-P.)
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15
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Pulsed electric field processing as an alternative to sulfites (SO 2) for controlling saccharomyces cerevisiae involved in the fermentation of Chardonnay white wine. Food Res Int 2023; 165:112525. [PMID: 36869525 DOI: 10.1016/j.foodres.2023.112525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 01/09/2023] [Accepted: 01/21/2023] [Indexed: 01/27/2023]
Abstract
The use of sulfites (SO2) for microbial control in the winemaking process is currently being questioned due to its potential toxicity. Pulsed Electric Fields (PEF) are capable of inactivating microorganisms at low temperatures, thus avoiding the negative effects of heat on food properties. In this study, the capacity of PEF technology for the decontamination of yeasts involved in the fermentation process of Chardonnay wine from a winery was evaluated. PEF treatments at 15 kV/cm of low (65 µs, 35 kJ/kg) and higher intensity (177 µs 97 kJ/kg) were selected for evaluating the microbial stability, physicochemical and volatile composition of wine. Even with the least intense PEF-treatment, Chardonnay wine remained yeast-free during 4 months of storage without sulfites. PEF-treatments did not affect the wine's oenological parameters or its aroma during storage. This study, therefore, reveals the potential of PEF technology as an alternative to sulfites for the microbiological stabilization of wine.
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Zare F, Ghasemi N, Bansal N, Hosano H. Advances in pulsed electric stimuli as a physical method for treating liquid foods. Phys Life Rev 2023; 44:207-266. [PMID: 36791571 DOI: 10.1016/j.plrev.2023.01.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Accepted: 01/28/2023] [Indexed: 02/05/2023]
Abstract
There is a need for alternative technologies that can deliver safe and nutritious foods at lower costs as compared to conventional processes. Pulsed electric field (PEF) technology has been utilised for a plethora of different applications in the life and physical sciences, such as gene/drug delivery in medicine and extraction of bioactive compounds in food science and technology. PEF technology for treating liquid foods involves engineering principles to develop the equipment, and quantitative biochemistry and microbiology techniques to validate the process. There are numerous challenges to address for its application in liquid foods such as the 5-log pathogen reduction target in food safety, maintaining the food quality, and scale up of this physical approach for industrial integration. Here, we present the engineering principles associated with pulsed electric fields, related inactivation models of microorganisms, electroporation and electropermeabilization theory, to increase the quality and safety of liquid foods; including water, milk, beer, wine, fruit juices, cider, and liquid eggs. Ultimately, we discuss the outlook of the field and emphasise research gaps.
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Affiliation(s)
- Farzan Zare
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia; School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Negareh Ghasemi
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Hamid Hosano
- Biomaterials and Bioelectrics Department, Institute of Industrial Nanomaterials, Kumamoto University, Kumamoto 860-8555, Japan.
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17
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Wang M, Zhou J, Castagnini JM, Berrada H, Barba FJ. Pulsed electric field (PEF) recovery of biomolecules from Chlorella: Extract efficiency, nutrient relative value, and algae morphology analysis. Food Chem 2023; 404:134615. [DOI: 10.1016/j.foodchem.2022.134615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 09/23/2022] [Accepted: 10/12/2022] [Indexed: 11/23/2022]
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18
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Delso C, Berzosa A, Sanz J, Álvarez I, Raso J. Microbial Decontamination of Red Wine by Pulsed Electric Fields (PEF) after Alcoholic and Malolactic Fermentation: Effect on Saccharomyces cerevisiae, Oenococcus oeni, and Oenological Parameters during Storage. Foods 2023; 12:foods12020278. [PMID: 36673367 PMCID: PMC9858141 DOI: 10.3390/foods12020278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 12/31/2022] [Accepted: 01/04/2023] [Indexed: 01/11/2023] Open
Abstract
New techniques are required to replace the use of sulfur dioxide (SO2) or of sterilizing filtration in wineries, due to those methods' drawbacks. Pulsed electric fields (PEF) is a technology capable of inactivating microorganisms at low temperatures in a continuous flow with no detrimental effect on food properties. In the present study, PEF technology was evaluated for purposes of microbial decontamination of red wines after alcoholic and malolactic fermentation, respectively. PEF combined with SO2 was evaluated in terms of microbial stability and physicochemical parameters over a period of four months. Furthermore, the effect of PEF on the sensory properties of red wine was compared with the sterilizing filtration method. Results showed that up to 4.0 Log10 cycles of S. cerevisiae and O. oeni could be eradicated by PEF and sublethal damages and a synergetic effect with SO2 were also observed, respectively. After 4 months, wine treated by PEF after alcoholic fermentation was free of viable yeasts; and less than 100 CFU/mL of O. oeni cells were viable in PEF-treated wine added with 20 ppm of SO2 after malolactic fermentation. No detrimental qualities were found, neither in terms of oenological parameters, nor in the sensory parameters of wines subjected to PEF after storage time.
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Affiliation(s)
| | | | | | | | - Javier Raso
- Correspondence: ; Tel.: +34-976762675; Fax: +34-976761590
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19
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On the use of pulsed electric field technology as a pretreatment to reduce the content of potentially toxic elements in dried Saccharina latissima. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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20
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Current Technologies to Accelerate the Aging Process of Alcoholic Beverages: A Review. BEVERAGES 2022. [DOI: 10.3390/beverages8040065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The aging process contributes to the sensory evolution of alcoholic beverages, producing changes in the color and flavor of the final product. Traditionally, aging has occurred by storing beverages in wooden barrels for several months or years. To meet the demand for aged beverages, there is a need for large storage areas, a large number of wooden barrels, and, consequently, large volumes of stored product. Evaporation losses can also occur. In addition to the reactions of the beverage itself, there is also a transfer of wood compounds to the drink, which is later modified by successive oxidation reactions. This study addresses the alternative methods for accelerating the aging stage of beverages. These include the use of wood fragments, ultrasound, micro-oxygenation, pulsed electric field, high hydrostatic pressure, and microwave and gamma irradiation. These methods can be applied to optimize the process of extracting wood compounds, promote free radical formation, reduce oxidation reaction time, and accelerate yeast autolysis time. This study provides examples of some of the aforementioned methods. These technologies add value to the aging process, since they contribute to the reduction of production costs and, consequently, can increase commercial competitiveness.
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21
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Evaluation of Pulsed Electric Field-Assisted Extraction on the Microstructure and Recovery of Nutrients and Bioactive Compounds from Mushroom (Agaricus bisporus). SEPARATIONS 2022. [DOI: 10.3390/separations9100302] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
Abstract
Pulsed electric field (PEF) is a sustainable innovative technology that allows for the recovery of nutrients and bioactive compounds from vegetable matrices. A. bisporus was chosen for its nutritional value and the effect of PEF pretreatment was evaluated using different conditions of electric field (2–3 kV/cm), specific energy (50–200 kJ/kg) and extraction time (0–6 h) to obtain the best conditions for nutrient and bioactive compound extraction. Spectrophotometric methods were used to evaluate the different compounds, along with an analysis of mineral content by inductively coupled plasma mass spectrometry (ICP-MS) and the surface was evaluated using scanning electron microscopy (SEM). In addition, the results were compared with those obtained by conventional extraction (under constant shaking without PEF pretreatment). After evaluating the extractions, the best extraction conditions were 2.5 kV/cm, 50 kJ/kg and 6 h which showed that PEF extraction increased the recovery of total phenolic compounds in 96.86%, carbohydrates in 105.28%, proteins in 11.29%, and minerals such as P, Mg, Fe and Se. These results indicate that PEF pretreatment is a promising sustainable technology to improve the extraction of compounds and minerals from mushrooms showing microporation on the surface, positioning them as a source of compounds of great nutritional interest.
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22
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Guo F, Wang J, Zhou J, Qian K, Qu H, Liu P, Zhai S. All-atom molecular dynamics simulations of the combined effects of different phospholipids and cholesterol content on electroporation. RSC Adv 2022; 12:24491-24500. [PMID: 36128384 PMCID: PMC9425445 DOI: 10.1039/d2ra03895a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Accepted: 07/27/2022] [Indexed: 11/21/2022] Open
Abstract
The electroporation mechanism could be related to the composition of the plasma membrane, and the combined effect of different phospholipid molecules and cholesterol content on electroporation has rarely been studied nor conclusions drawn. In this paper, we applied all-atom molecular dynamics (MD) simulations to study the effects of phospholipids and cholesterol content on bilayer membrane electroporation. The palmitoyloleoylphosphatidylcholine (POPC) model, palmitoyloleoylphosphatidylethanolamine (POPE) model, and a 1 : 1 mixed model of POPC and POPE called PEPC, were the three basic models used. An electric field of 0.45 V nm-1 was applied to nine models, which were the three basic models, each with three different cholesterol content values of 0%, 24%, and 40%. The interfacial water molecules moved under the electric field and, once the first water bridge formed, the rest of the water molecules would dramatically flood into the membrane. The simulation showed that a rapid rise in the Z-component of the average dipole moment of the interfacial water molecules (Z-DM) indicated the occurrence of electroporation, and the same increment of Z-DM represented a similar change in the size of the water bridge. With the same cholesterol content, the formation of the first water bridge was the most rapid in the POPC model, regarding the average electroporation time (t ep), and the average t ep of the PEPC model was close to that of the POPE model. We speculate that the differences in membrane thickness and initial number of hydrogen bonds of the interfacial water molecules affect the average t ep for different membrane compositions. Our results reveal the influence of membrane composition on the electroporation mechanism at the molecular level.
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Affiliation(s)
- Fei Guo
- Institute of Ecological Safety, Chongqing University of Posts and Telecommunications Chongqing 400065 China
| | - Ji Wang
- Institute of Ecological Safety, Chongqing University of Posts and Telecommunications Chongqing 400065 China
| | - Jiong Zhou
- Institute of Ecological Safety, Chongqing University of Posts and Telecommunications Chongqing 400065 China
| | - Kun Qian
- Institute of Ecological Safety, Chongqing University of Posts and Telecommunications Chongqing 400065 China
| | - Hongchun Qu
- Institute of Ecological Safety, Chongqing University of Posts and Telecommunications Chongqing 400065 China
| | - Ping Liu
- Institute of Ecological Safety, Chongqing University of Posts and Telecommunications Chongqing 400065 China
| | - Shidong Zhai
- Institute of Ecological Safety, Chongqing University of Posts and Telecommunications Chongqing 400065 China
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23
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Das PC, Vista AR, Tabil LG, Baik OD. Postharvest Operations of Cannabis and Their Effect on Cannabinoid Content: A Review. Bioengineering (Basel) 2022; 9:bioengineering9080364. [PMID: 36004888 PMCID: PMC9404914 DOI: 10.3390/bioengineering9080364] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 07/22/2022] [Accepted: 07/28/2022] [Indexed: 12/17/2022] Open
Abstract
In recent years, cannabis (Cannabis sativa L.) has been legalized by many countries for production, processing, and use considering its tremendous medical and industrial applications. Cannabis contains more than a hundred biomolecules (cannabinoids) which have the potentiality to cure different chronic diseases. After harvesting, cannabis undergoes different postharvest operations including drying, curing, storage, etc. Presently, the cannabis industry relies on different traditional postharvest operations, which may result in an inconsistent quality of products. In this review, we aimed to describe the biosynthesis process of major cannabinoids, postharvest operations used by the cannabis industry, and the consequences of postharvest operations on the cannabinoid profile. As drying is the most important post-harvest operation of cannabis, the attributes associated with drying (water activity, equilibrium moisture content, sorption isotherms, etc.) and the significance of novel pre-treatments (microwave heating, cold plasma, ultrasound, pulse electric, irradiation, etc.) for improvement of the process are thoroughly discussed. Additionally, other operations, such as trimming, curing, packaging and storage, are discussed, and the effect of the different postharvest operations on the cannabinoid yield is summarized. A critical investigation of the factors involved in each postharvest operation is indeed key for obtaining quality products and for the sustainable development of the cannabis industry.
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24
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Zhao M, Zhao W, Li L. Proteomics-based mechanistic study of sub-lethally injured Saccharomyces cerevisiae by pulsed electric fields. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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25
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Knappert J, Nolte J, Friese N, Yang Y, Lindenberger C, Rauh C, McHardy C. Decay of Trichomes of Arthrospira platensis After Permeabilization Through Pulsed Electric Fields (PEFs) Causes the Release of Phycocyanin. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.934552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The cyanobacterium Arthrospira platensis is a promising source of edible proteins and other highly valuable substances such as the blue pigment-protein complex phycocyanin. Pulsed electric field (PEF) technology has recently been studied as a way of permeabilizing the cell membrane, thereby enhancing the mass transfer of water-soluble cell metabolites. Unfortunately, the question of the release mechanism is not sufficiently clarified in published literature. In this study, the degree of cell permeabilization (cell disintegration index) was directly measured by means of a new method using fluorescent dye propidium iodide (PI). The method allows for conclusions to be drawn about the effects of treatment time, electric field strength, and treatment temperature. Using a self-developed algorithm for image segmentation, disintegration of trichomes was observed over a period of 3 h. This revealed a direct correlation between cell disintegration index and decay of trichomes. This decay, in turn, could be brought into a direct temporal relationship with the release of phycocyanin. For the first time, this study reveals the relationship between permeabilization and the kinetics of particle decay and phycocyanin extraction, thus contributing to a deeper understanding of the release of cell metabolites in response to PEF. The results will facilitate the design of downstream processes to produce sustainable products from Arthrospira platensis.
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26
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Cho ER, Kang DH. Intensified inactivation efficacy of pulsed ohmic heating for pathogens in soybean milk due to sodium lactate. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108936] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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27
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Bogusz R, Smetana S, Wiktor A, Parniakov O, Pobiega K, Rybak K, Nowacka M. The selected quality aspects of infrared-dried black soldier fly (Hermetia illucens) and yellow mealworm (Tenebrio molitor) larvae pre-treated by pulsed electric field. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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28
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Blahovec J, Kouřím P. Modification of carrot electric properties by moderate electric pulses. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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29
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Lee D, Naikar JS, Chan SSY, Meivita MP, Li L, Tan YS, Bajalovic N, Loke DK. Ultralong recovery time in nanosecond electroporation systems enabled by orientational-disordering processes. NANOSCALE 2022; 14:7934-7942. [PMID: 35603889 DOI: 10.1039/d1nr07362a] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The growing importance of applications based on molecular medicine and genetic engineering is driving the need to develop high-performance electroporation technologies. The electroporation phenomenon involves disruption of the cell for increasing membrane permeability. Although there is a multitude of research focused on exploring new electroporation techniques, the engineering of programming schemes suitable for these electroporation methods remains a challenge. Nanosecond stimulations could be promising candidates for these techniques owing to their ability to generate a wide range of biological responses. Here we control the membrane permeabilization of cancer cells using different numbers of electric-field pulses through orientational disordering effects. We then report our exploration of a few-volt nanosecond alternating-current (AC) stimulation method with an increased number of pulses for developing electroporation systems. A recovery time of ∼720 min was achieved, which is above the average of ∼76 min for existing electroporation methods using medium cell populations, as well as a previously unreported increased conductance with an increase in the number of pulses using weak bias amplitudes. All-atom molecular dynamics (MD) simulations reveal the orientation-disordering-facilitated increase in the degree of permeabilization. These findings highlight the potential of few-volt nanosecond AC-stimulation with an increased number of pulse strategies for the development of next-generation low-power electroporation systems.
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Affiliation(s)
- Denise Lee
- Department of Science, Mathematics and Technology, Singapore University of Technology and Design, Singapore 487372.
| | - J Shamita Naikar
- Office of Innovation, Changi General Hospital, Singapore, 529889
| | - Sophia S Y Chan
- Department of Science, Mathematics and Technology, Singapore University of Technology and Design, Singapore 487372.
| | - Maria Prisca Meivita
- Department of Science, Mathematics and Technology, Singapore University of Technology and Design, Singapore 487372.
| | - Lunna Li
- Department of Science, Mathematics and Technology, Singapore University of Technology and Design, Singapore 487372.
| | - Yaw Sing Tan
- Bioinformatics Institute, Agency for Science, Technology and Research (A*STAR), Singapore 138671
| | - Natasa Bajalovic
- Department of Science, Mathematics and Technology, Singapore University of Technology and Design, Singapore 487372.
| | - Desmond K Loke
- Department of Science, Mathematics and Technology, Singapore University of Technology and Design, Singapore 487372.
- Office of Innovation, Changi General Hospital, Singapore, 529889
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Usman I, Hussain M, Imran A, Afzaal M, Saeed F, Javed M, Afzal A, Ashfaq I, Al Jbawi E, A. Saewan S. Traditional and innovative approaches for the extraction of bioactive compounds. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2074030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Ifrah Usman
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Ali Imran
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Farhan Saeed
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Mehak Javed
- Medicine and Allied, Faisalabad Medical University, Faisalabad, Pakistan
| | - Atka Afzal
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Iqra Ashfaq
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan
| | | | - Shamaail A. Saewan
- Department of Food Sciences, College of Agriculture, University of Basrah, Basrah, Iraq
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31
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Becker SM. Theoretical model of the influence of irreversibly electroporated cells on post pulse drug delivery to reversibly electroporated cells. INTERNATIONAL JOURNAL FOR NUMERICAL METHODS IN BIOMEDICAL ENGINEERING 2022; 38:e3564. [PMID: 34913266 DOI: 10.1002/cnm.3564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 12/06/2021] [Accepted: 12/10/2021] [Indexed: 06/14/2023]
Abstract
This study numerically investigates the drug uptake by a population that includes both reversibly and irreversibly electroporated cells. A theoretical continuum model is developed and simulations are conducted in conditions representing low porosity (cells in tissues) and high porosity (cells in suspension). This model considers only passive diffusion following the electroporation pulse and estimates the permeability increases of reversibly electroporated cells using empirically based predictions that relate the long-lived electropore density to the electric field magnitude. A parametric study investigates whether the permeability and resealing rate of irreversibly electroporated cells influence the delivery to the surviving reversibly electroporated cells. The results show that this influence is negligible when the cell number density is low (cells in dilute suspensions). For conditions of cells in tissue when both the fraction of the total cells that are irreversibly electroporated and the permeability of the irreversibly electroporated cells are high enough, the irreversibly electroporated cells rapidly take up the drug and deplete the extracellular space of the available drug. This lowered extracellular concentration can result in less drug delivery to reversibly electroporated cells.
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Affiliation(s)
- Sid M Becker
- Department of Mechanical Engineering, University of Canterbury, Christchurch, New Zealand
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32
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Sustainable Electroporator for Continuous Pasteurisation: Design and Performance Evaluation with Orange Juice. SUSTAINABILITY 2022. [DOI: 10.3390/su14031896] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Electroporation is a simple but effective and sustainable food processing way of treating cell membranes with an electric field. It is employed in a variety of ways in the food industry, ranging from shelf-life extension to green extraction. Despite its wide range of applications, electroporators are out of reach for many labs due to their high development costs, and different electroporators have been tailored to specific applications. The designing sequence of an electroporator that takes the geometry of a treatment chamber and its electrical resistance into account for the design of a pulse generator has not been addressed in published literature. To meet this demand, this study presents a straightforward way to develop a simple, affordable, and portable electroporator for liquid food pasteurisation. The proposed electroporator comprises a coaxial treatment chamber with static mixers and a high-voltage Marx bank based on insulated-gate bipolar transistors (IGBTs). The generator has a 4.5 kV output voltage and a peak current rating of 1 kA; however, the modular design allows for a wide range of voltage and current ratings. Treated orange juice using thermal pasteurisation (65 °C, 30 min) was also used for comparison. The performance of the electroporator was studied using chemical and microbial tests. A significant log reduction (5.4 CFU·mL−1) was observed in both the PEF-treated samples with sieves. Additionally, the treated juice visual and chemical color analysis showed that the PEF-treated sample extended the shelf-life after 9 days of storage at 4 °C. This research also examines the energy conversion in these two processing steps. This study assists in developing further electroporators for other food applications with different treatment chambers without compromising the product’s quality.
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Cytotoxicity of a Cell Culture Medium Treated with a High-Voltage Pulse Using Stainless Steel Electrodes and the Role of Iron Ions. MEMBRANES 2022; 12:membranes12020184. [PMID: 35207105 PMCID: PMC8877239 DOI: 10.3390/membranes12020184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 01/31/2022] [Accepted: 02/02/2022] [Indexed: 02/01/2023]
Abstract
High-voltage pulses applied to a cell suspension cause not only cell membrane permeabilization, but a variety of electrolysis reactions to also occur at the electrode–solution interfaces. Here, the cytotoxicity of a culture medium treated by a single electric pulse and the role of the iron ions in this cytotoxicity were studied in vitro. The experiments were carried out on mouse hepatoma MH-22A, rat glioma C6, and Chinese hamster ovary cells. The cell culture medium treated with a high-voltage pulse was highly cytotoxic. All cells died in the medium treated by a single electric pulse with a duration of 2 ms and an amplitude of just 0.2 kV/cm. The medium treated with a shorter pulse was less cytotoxic. The cell viability was inversely proportional to the amount of electric charge that flowed through the solution. The amount of iron ions released from the stainless steel anode (>0.5 mM) was enough to reduce cell viability. However, iron ions were not the sole reason of cell death. To kill all MH-22A and CHO cells, the concentration of Fe3+ ions in a medium of more than 2 mM was required.
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Krust D, Gusbeth C, Müller ASK, Scherer D, Müller G, Frey W, Nick P. Biological signalling supports biotechnology - Pulsed electric fields extract a cell-death inducing factor from Chlorella vulgaris. Bioelectrochemistry 2022; 143:107991. [PMID: 34763172 DOI: 10.1016/j.bioelechem.2021.107991] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 10/19/2021] [Accepted: 10/26/2021] [Indexed: 11/26/2022]
Abstract
Compared to mechanical extraction methods, pulsed electric field (PEF) treatment provides an energy-efficient and gentle alternative. However, the biological processes involved are poorly understood. The unicellular green microalga Chlorella vulgaris was used as model organism to investigate the effect of PEF treatment on biological cells. A viability assay using fluorescein diacetate measured by flow cytometry was established. The influence of developmental stage on viability could be shown in synchronised cultures when applying PEF treatment with very low specific energies where one part of cells undergoes cell death, and the other part stays viable after treatment. Reactive oxygen species generation after similar low-energy PEF treatment could be shown, indicating that PEFs could act as abiotic stress signal. Most importantly, a cell-death inducing factor could be extracted. A water-soluble extract derived from microalgae suspensions incubated for 24 h after PEF treatment caused the recipient microalgae to die, even though the recipient cells had not been subjected to PEF treatment directly. The working model assumes that low-energy PEF treatment induces programmed cell death in C.vulgaris while specifically releasing a cell-death inducing factor. Low-energy PEF treatment with subsequent incubation period could be a novel biotechnological strategy to extract soluble proteins and lipids in cascade process.
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Affiliation(s)
- Damaris Krust
- Institute for Pulsed Power and Microwave Technology, Karlsruhe Institute of Technology, Hermann-von-Helmholtz-Platz 1, 76344 Eggenstein-Leopoldshafen, Germany; Botanical Institute, Karlsruhe Institute of Technology, Fritz-Haber-Weg 4, 76131 Karlsruhe, Germany.
| | - Christian Gusbeth
- Institute for Pulsed Power and Microwave Technology, Karlsruhe Institute of Technology, Hermann-von-Helmholtz-Platz 1, 76344 Eggenstein-Leopoldshafen, Germany.
| | - Alexander S K Müller
- Botanical Institute, Karlsruhe Institute of Technology, Fritz-Haber-Weg 4, 76131 Karlsruhe, Germany
| | - Daniel Scherer
- Institute for Pulsed Power and Microwave Technology, Karlsruhe Institute of Technology, Hermann-von-Helmholtz-Platz 1, 76344 Eggenstein-Leopoldshafen, Germany
| | - Georg Müller
- Institute for Pulsed Power and Microwave Technology, Karlsruhe Institute of Technology, Hermann-von-Helmholtz-Platz 1, 76344 Eggenstein-Leopoldshafen, Germany
| | - Wolfgang Frey
- Institute for Pulsed Power and Microwave Technology, Karlsruhe Institute of Technology, Hermann-von-Helmholtz-Platz 1, 76344 Eggenstein-Leopoldshafen, Germany
| | - Peter Nick
- Botanical Institute, Karlsruhe Institute of Technology, Fritz-Haber-Weg 4, 76131 Karlsruhe, Germany
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Jara-Quijada E, Pérez-Won M, Tabilo-Munizaga G, González-Cavieres L, Lemus-Mondaca R. An Overview Focusing on Food Liposomes and Their Stability to Electric Fields. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09306-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Freire V, Lattanzio G, Orera I, Mañas P, Cebrián G. Component release after exposure of Staphylococcus aureus cells to pulsed electric fields. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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37
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Sustainability of emerging green non-thermal technologies in the food industry with food safety perspective: A review. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112140] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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38
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Li X, Li J, Wang R, Rahaman A, Zeng XA, Brennan CS. Combined effects of pulsed electric field and ultrasound pretreatments on mass transfer and quality of mushrooms. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112008] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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Castro LMG, Alexandre EMC, Saraiva JA, Pintado M. Starch Extraction and Modification by Pulsed Electric Fields. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1945620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Luís M. G. Castro
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, Porto 4169-005, Portugal
- University of Aveiro, LAQV-REQUIMTE, Laboratório Associado, Department of Chemistry, Aveiro 3810-193, Portugal
| | - Elisabete M. C. Alexandre
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, Porto 4169-005, Portugal
- University of Aveiro, LAQV-REQUIMTE, Laboratório Associado, Department of Chemistry, Aveiro 3810-193, Portugal
| | - Jorge A. Saraiva
- University of Aveiro, LAQV-REQUIMTE, Laboratório Associado, Department of Chemistry, Aveiro 3810-193, Portugal
| | - Manuela Pintado
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, Porto 4169-005, Portugal
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40
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Zand E, Schottroff F, Steinacker E, Mae-Gano J, Schoenher C, Wimberger T, Wassermann KJ, Jaeger H. Advantages and limitations of various treatment chamber designs for reversible and irreversible electroporation in life sciences. Bioelectrochemistry 2021; 141:107841. [PMID: 34098460 DOI: 10.1016/j.bioelechem.2021.107841] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 05/06/2021] [Accepted: 05/07/2021] [Indexed: 01/25/2023]
Abstract
The fundamental mechanisms of pulsed electric fields on biological cells are not yet fully elucidated, though it is apparent that membrane electroporation plays a crucial role. Little is known about treatment-chamber-specific effects, and systematic studies are scarce. Thus, the present study evaluates the (dis-)advantages of various treatment chamber designs for liquid applications at differing scales. Three chambers, namely parallel plate microfluidic (V̇: 0.1 ml/min; titanium electrodes), co-linear meso (V̇: 5.0 ml/min; stainless steel electrodes), and co-linear macro (V̇: 83.3 ml/min; stainless steel electrodes) chambers, were studied. Electroporation effects on Escherichia coli in media with 0.1-10.0 mS/cm were evaluated by plate counts and flow cytometry at 8, 16, and 20 kV/cm. For the microfluidic chamber, predominantly irreversible electroporation (2.5 logs10 reductions) was seen at 0.1 mS/cm, while high irreversible electroporation (4.2 logs10 reductions) at 10.0 mS/cm was observed for the macro chamber. The meso chamber indicated a similar trend towards increased conductivity, even though only low inactivation levels were present. Variation in conductivity and electrode configuration or area likely induces effects resulting in distinct electroporation levels, as observed for the micro and macro chamber. Suitable application scenarios, depending on targeted electroporation effects, were suggested.
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Affiliation(s)
- Elena Zand
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria.
| | - Felix Schottroff
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria; BOKU Core Facility Food & Bio Processing, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria.
| | - Elisabeth Steinacker
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - Jennifer Mae-Gano
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - Christoph Schoenher
- Institute of Sanitary Engineering and Water Pollution Control, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - Terje Wimberger
- Health & Environment Department, AIT Austrian Institute of Technology GmbH, Vienna, Austria
| | - Klemens J Wassermann
- Health & Environment Department, AIT Austrian Institute of Technology GmbH, Vienna, Austria
| | - Henry Jaeger
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
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41
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Ammelt D, Lammerskitten A, Wiktor A, Barba FJ, Toepfl S, Parniakov O. The impact of pulsed electric fields on quality parameters of freeze‐dried red beets and pineapples. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14803] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dagmar Ammelt
- Elea Vertriebs‐ und Vermarktungsgesellschaft mbH Prof.‐von‐Klitzing Str. 9 QuakenbrückD‐49610Germany
| | - Alica Lammerskitten
- Elea Vertriebs‐ und Vermarktungsgesellschaft mbH Prof.‐von‐Klitzing Str. 9 QuakenbrückD‐49610Germany
| | - Artur Wiktor
- Department of Food Engineering and Process Management Institute of Food Sciences Warsaw University of Life Sciences (WULS‐SGGW) Warszawa02‐787Poland
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department Faculty of Pharmacy Universitat de València Avda. Vicent Andrés Estellés, s/n Burjassot, València46100Spain
| | - Stefan Toepfl
- Elea Vertriebs‐ und Vermarktungsgesellschaft mbH Prof.‐von‐Klitzing Str. 9 QuakenbrückD‐49610Germany
| | - Oleksii Parniakov
- Elea Vertriebs‐ und Vermarktungsgesellschaft mbH Prof.‐von‐Klitzing Str. 9 QuakenbrückD‐49610Germany
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42
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Yan Z, Yin L, Hao C, Liu K, Qiu J. Synergistic effect of pulsed electric fields and temperature on the inactivation of microorganisms. AMB Express 2021; 11:47. [PMID: 33759040 PMCID: PMC7988035 DOI: 10.1186/s13568-021-01206-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Accepted: 03/15/2021] [Indexed: 12/28/2022] Open
Abstract
Pulsed electric fields (PEF) as a new pasteurization technology played an important role in the process of inactivating microorganisms. At the same time, temperature could promote the process of electroporation, and achieve better inactivation effect. This article studied the inactivation effect of PEF on Saccharomyces cerevisiae, Escherichia coli, and Bacillus velezensis under different initial temperatures (room temperature-24 \documentclass[12pt]{minimal}
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\begin{document}$$\mathrm{^\circ{\rm C} }$$\end{document}∘C). From the inactivation results, it found temperature could reduce the critical electric field intensity for microbial inactivation. After the irreversible electroporation of microorganisms occurred, the nucleic acid content and protein content in the suspension increased with the inactivation rate because the cell membrane integrity was destroyed. We had proved that the electric field and temperature could promote molecular transport through the finite element simulation. Under the same initial temperature and electrical parameters (electric field intensity, pulse width, pulse number), the lethal effect on different microorganisms was Saccharomyces cerevisiae > Escherichia coli > Bacillus velezensis.
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43
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Yang P, Rao L, Zhao L, Wu X, Wang Y, Liao X. High pressure processing combined with selected hurdles: Enhancement in the inactivation of vegetative microorganisms. Compr Rev Food Sci Food Saf 2021; 20:1800-1828. [PMID: 33594773 DOI: 10.1111/1541-4337.12724] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 12/28/2020] [Accepted: 01/21/2021] [Indexed: 12/15/2022]
Abstract
High pressure processing (HPP) as a nonthermal processing (NTP) technology can ensure microbial safety to some extent without compromising food quality. However, for vegetative microorganisms, the existence of pressure-resistant subpopulations, the revival of sublethal injury (SLI) state cells, and the resuscitation of viable but nonculturable (VBNC) state cells may constitute potential food safety risks and pose challenges for the further development of HPP application. HPP combined with selected hurdles, such as moderately elevated or low temperature, low pH, natural antimicrobials (bacteriocin, lactate, reuterin, endolysin, lactoferrin, lactoperoxidase system, chitosan, essential oils), or other NTP (CO2 , UV-TiO2 photocatalysis, ultrasound, pulsed electric field, ultrafiltration), have been highlighted as feasible alternatives to enhance microbial inactivation (synergistic or additive effect). These combinations can effectively eliminate the pressure-resistant subpopulation, reduce the population of SLI or VBNC state cells and inhibit their revival or resuscitation. This review provides an updated overview of the microbial inactivation by the combination of HPP and selected hurdles and restructures the possible inactivation mechanisms.
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Affiliation(s)
- Peiqing Yang
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Lei Rao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Liang Zhao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Xiaomeng Wu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, 100083, China
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Kovačić Đ, Rupčić S, Kralik D, Jovičić D, Spajić R, Tišma M. Pulsed electric field: An emerging pretreatment technology in a biogas production. WASTE MANAGEMENT (NEW YORK, N.Y.) 2021; 120:467-483. [PMID: 33139189 DOI: 10.1016/j.wasman.2020.10.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Revised: 10/01/2020] [Accepted: 10/06/2020] [Indexed: 06/11/2023]
Abstract
This review focuses on current status of pulsed electric field (PEF) technology and its implementation in biogas production. First, basic principles of PEF and a schematic overview of typical PEF processing system were provided. Thereafter, lab- and pilot-scale PEF pretreatments of sludge with subsequent anaerobic digestion (AD) were provided. Furthermore, PEF technology, as an emerging technology for the lignocellulose (LC) pretreatment in biogas production which is still predominantly used at lab-scale, was outlined. Eventually, conclusion together with future perspectives and challenges were outlined.
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Affiliation(s)
- Đurđica Kovačić
- J. J. Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, HR - 31000 Osijek, Croatia.
| | - Slavko Rupčić
- J. J. Strossmayer University of Osijek, Faculty of Electrical Engineering, Computer Science and Information Technology Osijek, Kneza Trpimira 2B, HR - 31000 Osijek, Croatia
| | - Davor Kralik
- J. J. Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, HR - 31000 Osijek, Croatia
| | - Daria Jovičić
- J. J. Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, HR - 31000 Osijek, Croatia
| | - Robert Spajić
- J. J. Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, HR - 31000 Osijek, Croatia
| | - Marina Tišma
- J. J. Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 18, HR - 31000 Osijek, Croatia
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Baldi G, D’Elia F, Soglia F, Tappi S, Petracci M, Rocculi P. Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken Meat. Foods 2021; 10:241. [PMID: 33504106 PMCID: PMC7911002 DOI: 10.3390/foods10020241] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 01/19/2021] [Accepted: 01/20/2021] [Indexed: 11/17/2022] Open
Abstract
Pulsed electric field (PEF) is a non-thermal technology which is increasingly drawing the interest of the meat industry. This study aimed at evaluating the effect of PEF on the main technological properties of chicken meat, by investigating the role of the most relevant process parameters such as the number of pulses (150 vs. 300 and 450 vs. 600) and the electric field strength (0.60 vs. 1.20 kV/cm). Results indicated that PEF does not exert any effect on meat pH and just slightly affects lightness and yellowness. Low-intensity PEF treatments improved the water holding capacity of chicken meat by significantly (p < 0.001) reducing drip loss up to 28.5% during 4 days of refrigerated storage, without damaging proteins' integrity and functionality. Moreover, from the analysis of the process parameters, it has been possible to highlight that increasing the number of pulses is more effective in reducing meat drip loss rather than doubling the electric field strengths. From an industrial point of view, the results of this explorative study suggested the potential of PEF to reduce the undesired liquid inside the package, thus improving consumer acceptance.
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Affiliation(s)
- Giulia Baldi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (G.B.); (F.D.); (F.S.); (S.T.)
| | - Fabio D’Elia
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (G.B.); (F.D.); (F.S.); (S.T.)
| | - Francesca Soglia
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (G.B.); (F.D.); (F.S.); (S.T.)
| | - Silvia Tappi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (G.B.); (F.D.); (F.S.); (S.T.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Campus of Food Science, University of Bologna, 47521 Cesena, Italy
| | - Massimiliano Petracci
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (G.B.); (F.D.); (F.S.); (S.T.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Campus of Food Science, University of Bologna, 47521 Cesena, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (G.B.); (F.D.); (F.S.); (S.T.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Campus of Food Science, University of Bologna, 47521 Cesena, Italy
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Simonis P, Linkeviciute A, Stirke A. Electroporation Assisted Improvement of Freezing Tolerance in Yeast Cells. Foods 2021; 10:foods10010170. [PMID: 33467689 PMCID: PMC7829889 DOI: 10.3390/foods10010170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 01/09/2021] [Accepted: 01/12/2021] [Indexed: 11/23/2022] Open
Abstract
Prolonged storage of frozen dough worsens the structure of thawed dough. The main reason is the inhibition of yeast activity. In this study we investigated applicability of pulsed electric field treatment for introduction of cryoprotectant into yeast cells. We showed that pre-treatment of cells suspended in a trehalose solution improves freezing tolerance and results in higher viability after thawing. Viability increased with rise in electric field strength (from 3 to 4.5 kV/cm) and incubation time (from 0 to 60 min) after exposure. Pretreatment resulted in lower decrease in the viability of thawed cells, viability of untreated cells dropped to 10%, while pre-treatment with PEF and trehalose tripled the viability.
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Time Domain Nuclear Magnetic Resonance (TD-NMR) to evaluate the effect of potato cell membrane electroporation. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102456] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Vaessen EMJ, Kemme HA, Timmermans RAH, Schutyser MAI, den Besten HMW. Temperature and presence of ethanol affect accumulation of intracellular trehalose in Lactobacillus plantarum WCFS1 upon pulsed electric field treatment. Bioelectrochemistry 2020; 137:107680. [PMID: 33120293 DOI: 10.1016/j.bioelechem.2020.107680] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 09/19/2020] [Accepted: 09/24/2020] [Indexed: 11/17/2022]
Abstract
Pulsed electric field (PEF) treatment can be used to increase intracellular small molecule concentrations in bacteria, which can lead to enhanced robustness of these cells during further processing. In this study we investigated the effects of the PEF treatment temperature and the presence of 8% (v/v) ethanol in the PEF medium on cell survival, membrane fluidity and intracellular trehalose concentrations of Lactobacillus plantarum WCFS1. A moderate PEF treatment temperature of 21 °C resulted in a high cell survival combined with higher intracellular trehalose concentrations compared to a treatment at 10 and 35 °C. Interestingly, highest intracellular trehalose concentrations were observed upon supplementing the PEF medium with 8% ethanol, which resulted in more than a doubling in intracellular trehalose concentrations, while culture survival was retained. Overall, this study shows that treatment temperature and PEF medium optimization are important directions for improving molecule uptake upon PEF processing.
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Affiliation(s)
- E M J Vaessen
- Food Process Engineering, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands; Food Microbiology, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - H A Kemme
- Food Process Engineering, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands; Food Microbiology, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - R A H Timmermans
- Wageningen Food and Biobased Research, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - M A I Schutyser
- Food Process Engineering, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - H M W den Besten
- Food Microbiology, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
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Compact High-Voltage Pulse Generator for Pulsed Electric Field Applications: Lab-Scale Development. JOURNAL OF ELECTRICAL AND COMPUTER ENGINEERING 2020. [DOI: 10.1155/2020/6525483] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Square wave pulses have been identified as more lethal compared to exponential decay pulses in PEF applications. This is because of the on-time which is longer causes a formidable impact on the microorganisms in the food media. To have a reliable high-voltage pulse generator, a technique of capacitor discharge was employed. Four units of capacitor rated 100 μF 1.2 kV were connected in series to produce 25 μF 4.8 kV which were used to store the energy of approximately 200 J. The energy stored was discharged via HTS 181-01-C to the load in the range of nano to microseconds of pulse duration. The maximum voltage applied was limited to 4 kV because it is a lab-scale project. The electrical circuit diagram and the development procedure, as well as experimental results, are presented.
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PEF treatments of high specific energy permit the reduction of maceration time during vinification of Caladoc and Grenache grapes. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102375] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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