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Ghoshal G. Comprehensive review on pulsed electric field in food preservation: gaps in current studies for potential future research. Heliyon 2023; 9:e17532. [PMID: 37408918 PMCID: PMC10318501 DOI: 10.1016/j.heliyon.2023.e17532] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2023] [Revised: 06/16/2023] [Accepted: 06/20/2023] [Indexed: 07/07/2023] Open
Abstract
In pulsed electric field (PEF) method sources of high voltage pulses are placed amid two electrodes in to fluid or paste type foods. Electricity is passed between two electrodes to sterilize the food. Almost all PEF technology entails the use of this technology in milk and milk product processing, eggs, poultry, juices and other liquid foods to prevent microorganisms. PEF technology, one of the promising methods of non-thermal preservation of food, can address the biological hazards efficiently. Recently available research papers explored PEF technology not only to facilitate the inactivation of microorganisms but also to alleviate the pressing competence for juice extraction purpose from plants for food application and also to intensify the drying and dehydration process of food. Most of the literatures are available on killing of microorganisms using PEF technology but the reports on influence of PEF technology on quality parameters of food after treatment and about their acceptability are limited. Now the technology is becoming popular and many recent papers reported about better yield and excellent quality of nutrient extracted by using PEF technology.
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Astráin-Redín L, Skipnes D, Cebrián G, Álvarez-Lanzarote I, Rode TM. Effect of the Application of Ultrasound to Homogenize Milk and the Subsequent Pasteurization by Pulsed Electric Field, High Hydrostatic Pressure, and Microwaves. Foods 2023; 12:foods12071457. [PMID: 37048276 PMCID: PMC10093751 DOI: 10.3390/foods12071457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 03/21/2023] [Accepted: 03/27/2023] [Indexed: 04/03/2023] Open
Abstract
The efficacy of applying ultrasound (US) as a system to homogenize emulsions has been widely demonstrated. However, research has not yet shown whether the effect achieved by homogenizing milk with US is modified by subsequent pasteurization treatments that use new processing technologies such as pulsed electric fields (PEF), microwaves (MW), and high hydrostatic pressure (HPP). The aim of this study was, therefore, to optimize the application of US for milk homogenization and to evaluate the effect of PEF, HPP, and MW pasteurization treatments on the sensorial, rheological, and microbiological properties of milk throughout its shelf life. To homogenize whole milk, a continuous US system (20 kHz, 0.204 kJ/mL, 100%, 40 °C) was used, and different ultrasonic intensities (0.25, 0.5, and 1.0 kJ/mL) were evaluated. The optimal ultrasonic treatment was selected on the basis of fat globule size distribution and pasteurization treatments by MW (5800 W, 1.8 L/min), PEF (120 kJ/kg, 20 kV/cm) and HPP (600 MPa, 2 min, 10 °C) was applied. The ultrasound intensity that achieved the highest reduction in fat globule size (0.22 ± 0.02 µm) and the most homogeneous distribution was 1.0 kJ/mL. Fat globule size was smaller than in commercial milk (82% of volume < 0.5 µm for US milk versus 97% of volume < 1.2 µm for commercial milk). That size was maintained after the application of the different pasteurization treatments, and the resulting milk had better emulsion stability than commercial milk. After 28 days of storage, no differences in viscosity (4.4–4.9 mPa s) were observed. HPP pasteurization had the greatest impact on color, leading to higher yellowness values than commercial milk. Microbial counts did not vary significantly after 28 days of storage, with counts below 102 CFU/mL for samples incubated at 15 °C and at 37 °C. In summary, the homogenization of milk obtained by US was not affected by subsequent pasteurization processes, regardless of the technology applied (MW, PEF, or HPP). Further research is needed to evaluate these procedures’ effect on milk’s nutritional and functional properties.
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Affiliation(s)
- Leire Astráin-Redín
- Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón—IA2—(Universidad de Zaragoza-CITA), 50013 Zaragoza, Spain
| | - Dagbjørn Skipnes
- NOFIMA Norwegian Institute of Food, Fisheries and Aquaculture Research, 4021 Stavanger, Norway
| | - Guillermo Cebrián
- Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón—IA2—(Universidad de Zaragoza-CITA), 50013 Zaragoza, Spain
| | - Ignacio Álvarez-Lanzarote
- Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón—IA2—(Universidad de Zaragoza-CITA), 50013 Zaragoza, Spain
- Correspondence:
| | - Tone Mari Rode
- NOFIMA Norwegian Institute of Food, Fisheries and Aquaculture Research, 4021 Stavanger, Norway
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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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Influence of Broadleaved Wood Conditioning by Pulsed Electric Field on Its Combustion Heat Characteristics. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12105048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
This publication presents changes in sawdust of selected deciduous trees as a consequence of impulse electric field (PEF) stimulation. The analyzed changes concerned the time–temperature characteristics created during the measurement of the heat of combustion of the audited material. Based on experience from previous studies, two alternatives of electric field strength and one variant of capacitor discharges (pulses) were adopted. The results were compared with the sample not treated with PEF. The selected parameters were the result of previous studies, in which the applied variants seemed to be the most promising, i.e., they gave the most diverse results. The research presented in this work has shown that the pulsed electric field affects the time and temperature characteristics of biological material. The changes are most pronounced for the last period of the combustion process, from the moment the maximum temperature was reached to the end of the process. The obtained results indicate that birch and ash react to PEF conditioning in a similar manner. The second group, due to the similarity of the obtained results, is oak and linden. It seems that, apart from the electric field strength, the obtained results are also influenced by the cellulose content in the tested wood. The described process has a very low energy-efficiency, but the reduction of the energy needed to generate the impulse could lead to the possibility of applying the obtained results in industry.
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Role of Pascalization in Milk Processing and Preservation: A Potential Alternative towards Sustainable Food Processing. PHOTONICS 2021. [DOI: 10.3390/photonics8110498] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Renewed technology has created a demand for foods which are natural in taste, minimally processed, and safe for consumption. Although thermal processing, such as pasteurization and sterilization, effectively limits pathogenic bacteria, it alters the aroma, flavor, and structural properties of milk and milk products. Nonthermal technologies have been used as an alternative to traditional thermal processing technology and have the ability to provide safe and healthy dairy products without affecting their nutritional composition and organoleptic properties. Other than nonthermal technologies, infrared spectroscopy is a nondestructive technique and may also be used for predicting the shelf life and microbial loads in milk. This review explains the role of pascalization or nonthermal techniques such as high-pressure processing (HPP), pulsed electric field (PEF), ultrasound (US), ultraviolet (UV), cold plasma treatment, membrane filtration, micro fluidization, and infrared spectroscopy in milk processing and preservation.
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Influence of Coniferous Wood Conditioning by Pulsed Electric Field on Its Combustion Heat Characteristics. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11030983] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The article presents the impact of sawdust conditioning from coniferous trees with a pulsed electric field (PEF) on the characteristics of the combustion heat. The study used four variants of electric field parameters, i.e., (I) 300 discharges with an electric field intensity of 25 kV·cm−1, (II) 150 discharges with an electric field intensity of 25 kV·cm−1, (III) 300 discharges with an electric field intensity of 30 kV·cm−1, (IV) 150 discharges with an electric field intensity of 30 kV·cm−1. It should be noted that the interval between successive discharges was 10 sec and it was constant for each variant of the experiment. A change in the characteristics of the heat of combustion was found under the influence of a pulsed electric field on sawdust from coniferous trees in each period of the measurement. The highest temperatures were achieved by the interaction of a pulsed electric field with a discharge pulse of 30 kV·cm−1 and the number of discharge cycles amounting to 300, whereas significantly lower temperature values were recorded with the discharge electric field intensity of 25 kV·cm−1. It was found that the longest times from the moment of ignition to reaching the maximum temperature were obtained for the material after the influence of PEF with an electric field intensity of 30 kV·cm−1 and the number of pulses 300 (IV combination), while the shortest time of the analyzed interval was stated for the first combination of the experiment (electric field intensity 25 kV·cm−1 and a number of pulses 150). The use of a pulsed electric field allows modeling the combustion time of a homogeneous material, which enables the improvement of the process control possibilities, and is also important information for the design of devices intended for biomass combustion.
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Soltanzadeh M, Peighambardoust SH, Gullon P, Hesari J, Gullón B, Alirezalu K, Lorenzo J. Quality aspects and safety of pulsed electric field (PEF) processing on dairy products: a comprehensive review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1849273] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Maral Soltanzadeh
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, I.R. Iran
| | | | - Patricia Gullon
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), Ourense, Spain
| | - Javad Hesari
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), Ourense, Spain
| | - Beatriz Gullón
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), Ourense, Spain
| | - Kazem Alirezalu
- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, I.R. Iran
| | - Jose Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
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Novickij V, Stanevičienė R, Staigvila G, Gruškienė R, Sereikaitė J, Girkontaitė I, Novickij J, Servienė E. Effects of pulsed electric fields and mild thermal treatment on antimicrobial efficacy of nisin-loaded pectin nanoparticles for food preservation. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108915] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Alirezalu K, Munekata PES, Parniakov O, Barba FJ, Witt J, Toepfl S, Wiktor A, Lorenzo JM. Pulsed electric field and mild heating for milk processing: a review on recent advances. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:16-24. [PMID: 31328265 DOI: 10.1002/jsfa.9942] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 07/17/2019] [Accepted: 07/17/2019] [Indexed: 06/10/2023]
Abstract
Pulsed electric field (PEF) treatment consists of exposing food to electrical fields between electrodes within a treatment chamber, which can improve the preservation of fresh-like products such as milk. Although several studies support the use of PEF technology to process milk at low temperature, these studies reported microbial reductions of around 3 log10 cycles and also indicated a limited impact of PEF on some endogenous and microbial enzymes. This scenario indicates that increasing the impact of PEF on both enzymes and microorganisms remains a major challenge for this technology in milk processing. More recently, combining PEF with mild heating (below pasteurization condition) has been explored as an alternative processing technology to enhance the safety and to preserve the quality of fresh milk and milk products. Mild heating with PEF enhanced the safety of milk and derived products (3 log10 -6 log10 cycles reduction on microbial load and drastic impact on the activity enzymes related to quality decay). Moreover, with this approach, there was minimal impact on enzymes of technological and safety relevance, proteins, milk fat globules, and nutrients (particularly for vitamins) and improvements in the shelf-life of milk and selected derived products were obtained. Finally, further experiments should consider the use of milk processed by PEF with mild heating on cheese-making. The combined approach of PEF with mild heating to process milk and derived products is very promising. The characteristics of current PEF systems (which is being used at an industrial level in several countries) and their use in the liquid food industry, particularly for milk and some milk products, could advance towards this strategy. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Kazem Alirezalu
- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, East Azerbaijan, Iran
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Oleksii Parniakov
- Elea Vertriebs- und Vermarktungsgesellschaft mbH, Quakenbrück, Germany
| | - Francisco J Barba
- Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Universitat de València, Valencia, Spain
| | - Julian Witt
- Elea Vertriebs- und Vermarktungsgesellschaft mbH, Quakenbrück, Germany
| | - Stefan Toepfl
- Elea Vertriebs- und Vermarktungsgesellschaft mbH, Quakenbrück, Germany
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
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Rascon Escajeda LF, Cruz Hernandez M, Rodriguez Jasso RM, Charles Rodriguez AV, Robledo Olivo A, Contreras Esquivel JC, Belmares Cerda R. Discussion between alternative processing and preservation technologies and their application in beverages: A review. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13322] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Luis Felipe Rascon Escajeda
- Department of Research in Food School of Chemical Sciences; University Autonomous of Coahuila; Ing. José Cárdenas, 935, Saltillo, C.P, Coahuila 25280 México
| | - Mario Cruz Hernandez
- Department of Foods Science and Technology; University Autonomous Agrarian Antonio Narro; Calzada Antonio Narro 1923, Buenavista Saltillo, C.P, Coahuila 25315 México
| | - Rosa María Rodriguez Jasso
- Department of Research in Food School of Chemical Sciences; University Autonomous of Coahuila; Ing. José Cárdenas, 935, Saltillo, C.P, Coahuila 25280 México
| | - Ana Veronica Charles Rodriguez
- Department of Foods Science and Technology; University Autonomous Agrarian Antonio Narro; Calzada Antonio Narro 1923, Buenavista Saltillo, C.P, Coahuila 25315 México
| | - Armando Robledo Olivo
- Department of Foods Science and Technology; University Autonomous Agrarian Antonio Narro; Calzada Antonio Narro 1923, Buenavista Saltillo, C.P, Coahuila 25315 México
| | - Juan Carlos Contreras Esquivel
- Department of Research in Food School of Chemical Sciences; University Autonomous of Coahuila; Ing. José Cárdenas, 935, Saltillo, C.P, Coahuila 25280 México
| | - Ruth Belmares Cerda
- Department of Research in Food School of Chemical Sciences; University Autonomous of Coahuila; Ing. José Cárdenas, 935, Saltillo, C.P, Coahuila 25280 México
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Sharma P, Oey I, Bremer P, Everett DW. Microbiological and enzymatic activity of bovine whole milk treated by pulsed electric fields. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12379] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pankaj Sharma
- Department of Food Science; Gregory Building; 276 Leith Walk Dunedin 9054 New Zealand
- Riddet Institute; Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
| | - Indrawati Oey
- Department of Food Science; Gregory Building; 276 Leith Walk Dunedin 9054 New Zealand
| | - Phil Bremer
- Department of Food Science; Gregory Building; 276 Leith Walk Dunedin 9054 New Zealand
| | - David W Everett
- Riddet Institute; Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
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Rodriguez-Gonzalez O, Buckow R, Koutchma T, Balasubramaniam VM. Energy Requirements for Alternative Food Processing Technologies-Principles, Assumptions, and Evaluation of Efficiency. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12142] [Citation(s) in RCA: 73] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Roman Buckow
- Commonwealth Scientific and Industrial Research Organisation; 671 Sneydes Road Werribee VIC 3030 Australia
| | - Tatiana Koutchma
- Agriculture and Agri-Food Canada; 93 Stone Road West Guelph ON N1G 5C9 Canada
| | - V. M. Balasubramaniam
- Dept. of Food Science and Technology & Dept. of Food, Agricultural, and Biological Engineering; The Ohio State Univ., 333 Parker Food Science and Technology; 2015 Fyffe Court Columbus OH 43210 U.S.A
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Wu L, Zhao W, Yang R, Yan W. Pulsed electric field (PEF)-induced aggregation between lysozyme, ovalbumin and ovotransferrin in multi-protein system. Food Chem 2014; 175:115-20. [PMID: 25577059 DOI: 10.1016/j.foodchem.2014.11.136] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2014] [Revised: 10/30/2014] [Accepted: 11/24/2014] [Indexed: 10/24/2022]
Abstract
The aggregation of multi-proteins is of great interest in food processing and a good understanding of the formation of aggregates during PEF processing is needed for the application of the process to pasteurize protein-based foods. The aggregates formation of a multi-protein system (containing ovalbumin, ovotransferrin and lysozyme) was studied through turbidity, size exclusion chromatography and SDS-PAGE patterns for interaction studies and binding forces. Results from size exclusion chromatography indicated that there was no soluble aggregates formed during PEF processing. The existence of lysozyme was important to form insoluble aggregates in the chosen ovalbumin solution. The results of SDS-PAGE patterns indicated that lysozyme was prone to precipitate, and was relatively the higher component of aggregates. Citric acid could be effective in inhibiting lysozyme from interacting with other proteins during PEF processing. Blocking the free sulphydryl by N-ethylmaleimide (NEM) did not affect aggregation inhibition.
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Affiliation(s)
- Li Wu
- State Key Laboratory of Food Science and Technology and School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, China
| | - Wei Zhao
- School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, China
| | - Ruijin Yang
- School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, China.
| | - Wenxu Yan
- School of Internet of Things Engineering, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, China
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Saldaña G, Álvarez I, Condón S, Raso J. Microbiological Aspects Related to the Feasibility of PEF Technology for Food Pasteurization. Crit Rev Food Sci Nutr 2014; 54:1415-26. [DOI: 10.1080/10408398.2011.638995] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Effect of pulsed electric field processing on the functional properties of bovine milk. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2013.11.004] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Halpin R, Cregenzán-Alberti O, Whyte P, Lyng J, Noci F. Combined treatment with mild heat, manothermosonication and pulsed electric fields reduces microbial growth in milk. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.05.008] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Augustin M, Udabage P, Juliano P, Clarke P. Towards a more sustainable dairy industry: Integration across the farm–factory interface and the dairy factory of the future. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2012.03.009] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Saldaña G, Monfort S, Condón S, Raso J, Álvarez I. Effect of temperature, pH and presence of nisin on inactivation of Salmonella Typhimurium and Escherichia coli O157:H7 by pulsed electric fields. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.03.059] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Nafchi AM, Bhat R, Karim Alias A. Pulsed Electric Fields for Food Preservation: An Update on Technological Progress. PROGRESS IN FOOD PRESERVATION 2012:277-295. [DOI: 10.1002/9781119962045.ch13] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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Factors affecting the inactivation of the natural microbiota of milk processed by pulsed electric fields and cross-flow microfiltration. J DAIRY RES 2011; 78:270-8. [DOI: 10.1017/s0022029911000367] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Prior to processing milk and cream were standardised and homogenised. Skim milk was cross-flow microfiltered (CFMF) prior to treatment with pulsed electric fields (PEF) or high temperature short time (HTST) pasteurization. The effect of temperature of the skim milk and product composition on the efficacy of PEF treatment was determined. The electrical conductivity of the product was related to fat and solids content and increased 5% for every g/kg increase of solids and decreased by nearly 0·7% for every g/kg increase of fat. From the three microbial groups analyzed (mesophilic, coliform, and psychrotroph) in milks differences (P<0·05) in the inactivation of mesophilic microorganisms were observed between the counts following PEF treatment, while HTST pasteurization resulted in higher reductions in all different counts than those obtained after PEF. Increasing the skim milk temperature prior to PEF treatment to about 34°C showed equivalent reductions in microbial counts to skim milk treated at 6°C in half the time. The reductions achieved by a combination of CFMF and PEF treatments were comparable to those achieved when CFMF was combined with HTST pasteurization. A higher reduction in coliform counts was observed in homogenised products subjected to PEF than in products that were only standardised for fat content.
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Microbial inactivation and shelf life comparison of ‘cold’ hurdle processing with pulsed electric fields and microfiltration, and conventional thermal pasteurisation in skim milk. Int J Food Microbiol 2011; 144:379-86. [DOI: 10.1016/j.ijfoodmicro.2010.10.023] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2010] [Revised: 10/19/2010] [Accepted: 10/19/2010] [Indexed: 11/18/2022]
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Zhang S, Yang R, Zhao W, Hua X, Zhang W, Zhang Z. Influence of Pulsed Electric Field Treatments on the Volatile Compounds of Milk in Comparison with Pasteurized Processing. J Food Sci 2010; 76:C127-32. [DOI: 10.1111/j.1750-3841.2010.01916.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Guerrero-Beltrán JÁ, Sepulveda DR, Góngora-Nieto MM, Swanson B, Barbosa-Cánovas GV. Milk thermization by pulsed electric fields (PEF) and electrically induced heat. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.03.027] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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