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Rivera A, Pozo M, Sánchez-Moreno VE, Vera E, Jaramillo LI. Pulsed Electric Field-Assisted Extraction of Inulin from Ecuadorian Cabuya ( Agave americana). Molecules 2024; 29:3428. [PMID: 39065006 PMCID: PMC11279408 DOI: 10.3390/molecules29143428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 05/02/2024] [Accepted: 05/04/2024] [Indexed: 07/28/2024] Open
Abstract
Inulin is a carbohydrate that belongs to fructans; due to its health benefits, it is widely used in the food and pharmaceutical industries. In this research, cabuya (Agave americana) was employed to obtain inulin by pulsed electric field-assisted extraction (PEFAE) and FTIR analysis confirmed its presence. The influence of PEFAE operating parameters, namely, electric field strength (1, 3 and 5 kV/cm), pulse duration (0.1, 0.2 and 0.5 ms), number of pulses (10,000, 20,000 and 40,000) and work cycle (20, 50 and 80%) on the permeabilization index and energy expenditure were tested. Also, once the operating conditions for PEFAE were set, the temperature for conventional extraction (CE) and PEFAE were defined by comparing extraction kinetics. The cabuya meristem slices were exposed to PEFAE to obtain extracts that were quantified, purified and concentrated. The inulin was isolated by fractional precipitation with ethanol to be characterized. The highest permeabilization index and the lowest energy consumption were reached at 5 kV/cm, 0.5 ms, 10,000 pulses and 20%. The same extraction yield and approximately the same amount of inulin were obtained by PEFAE at 60 °C compared to CE at 80 °C. Despite, the lower amount of inulin obtained by PEFAE in comparison to CE, its quality was better because it is mainly constituted of inulin of high average polymerization degree with more than 38 fructose units. In addition, TGA analyses showed that inulin obtained by PEFAE has a lower thermal degradation rate than the obtained by CE and to the standard.
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Affiliation(s)
- Alejandra Rivera
- Departamento de Ingeniería Química, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Ladrón de Guevara E11-253, Quito 170525, Ecuador; (A.R.); (V.E.S.-M.)
| | - Marcelo Pozo
- Departamento de Automatización y Control Industrial, Facultad de Ingeniería Eléctrica y Electrónica, Escuela Politécnica Nacional, Ladrón de Guevara E11-253, Quito 170525, Ecuador;
| | - Vanessa E. Sánchez-Moreno
- Departamento de Ingeniería Química, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Ladrón de Guevara E11-253, Quito 170525, Ecuador; (A.R.); (V.E.S.-M.)
| | - Edwin Vera
- Departamento de Ciencia de los Alimentos y Biotecnología, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Ladrón de Guevara E11-253, Quito 170525, Ecuador;
| | - Lorena I. Jaramillo
- Departamento de Ingeniería Química, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Ladrón de Guevara E11-253, Quito 170525, Ecuador; (A.R.); (V.E.S.-M.)
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2
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Abril B, Bou R, García-Pérez JV, Benedito J. Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification. Foods 2023; 12:foods12101940. [PMID: 37238758 DOI: 10.3390/foods12101940] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/02/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Meat processing involves different transformations in the animal muscle after slaughtering, which results in changes in tenderness, aroma and colour, determining the quality of the final meat product. Enzymatic glycolysis, proteolysis and lipolysis play a key role in the conversion of muscle into meat. The accurate control of enzymatic reactions in meat muscle is complicated due to the numerous influential factors, as well as its low reaction rate. Moreover, exogenous enzymes are also used in the meat industry to produce restructured products (transglutaminase), to obtain bioactive peptides (peptides with antioxidant, antihypertensive and gastrointestinal activity) and to promote meat tenderization (papain, bromelain, ficin, zingibain, cucumisin and actinidin). Emerging technologies, such as ultrasound (US), pulsed electric fields (PEF), moderate electric fields (MEF), high-pressure processing (HPP) or supercritical CO2 (SC-CO2), have been used to intensify enzymatic reactions in different food applications. This review aims to provide an overview of the enzymatic reactions taking place during the processing of meat products, how they could be intensified by using emerging technologies and envisage potential applications.
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Affiliation(s)
- Blanca Abril
- Department of Food Technology, Universitat Politècnica de València, 46022 Valencia, Spain
| | - Ricard Bou
- Food Safety and Functionality Program, Institut de Recerca i Tecnologia Agroalimentàries (IRTA, Monells, Girona), 17121 Girona, Spain
| | - Jose V García-Pérez
- Department of Food Technology, Universitat Politècnica de València, 46022 Valencia, Spain
| | - Jose Benedito
- Department of Food Technology, Universitat Politècnica de València, 46022 Valencia, Spain
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3
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Han AM, Yang N, Jin Y, Ali B, Xu X. Effects of induced voltage on pectin extraction from apple pomace compared with conventional heat extraction. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Aye Myo Han
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Na Yang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Yamei Jin
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Barkat Ali
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- Food Sciences Research Institute National Agricultural Research Centre Islamabad Pakistan
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
- Synergetic Innovation Center of Food Safety and Nutrition Jiangnan University Wuxi China
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Alehosseini A, Wall C, Segat A, Tiwari BK, Sharma P, Kelly AL, Sheehan JJ. A preliminary evaluation of the impact of pulsed electric field and high‐pressure processing treatments on mobility of norbixin molecules through rennet‐induced casein matrices. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13935] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ali Alehosseini
- Food Chemistry and Technology Department Teagasc Food Research Centre, Moorepark Fermoy Ireland
- Dairy Processing Technology Centre (DPTC) Limerick Ireland
| | - Catherine Wall
- Food Chemistry and Technology Department Teagasc Food Research Centre, Moorepark Fermoy Ireland
- Dairy Processing Technology Centre (DPTC) Limerick Ireland
| | - Annalisa Segat
- Food Chemistry and Technology Department Teagasc Food Research Centre, Moorepark Fermoy Ireland
- Dairy Processing Technology Centre (DPTC) Limerick Ireland
| | - Brijesh K. Tiwari
- Food Chemistry and Technology Department Teagasc Food Research Centre Ashtown Ireland
| | - Prateek Sharma
- Food Chemistry and Technology Department Teagasc Food Research Centre, Moorepark Fermoy Ireland
- Dairy Processing Technology Centre (DPTC) Limerick Ireland
| | - Alan L. Kelly
- Dairy Processing Technology Centre (DPTC) Limerick Ireland
- School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - Jeremiah J. Sheehan
- Food Chemistry and Technology Department Teagasc Food Research Centre, Moorepark Fermoy Ireland
- Dairy Processing Technology Centre (DPTC) Limerick Ireland
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Visockis M, Bobinaitė R, Ruzgys P, Barakauskas J, Markevičius V, Viškelis P, Šatkauskas S. Assessment of plant tissue disintegration degree and its related implications in the pulsed electric field (PEF)–assisted aqueous extraction of betalains from the fresh red beetroot. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102761] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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6
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Ma X, Zhang G, Li F, Jiao M, Yao S, Chen Z, Liu Z, Zhang Y, Lv M, Liu L. Boosting the Microbial Electrosynthesis of Acetate from CO2 by Hydrogen Evolution Catalysts of Pt Nanoparticles/rGO. Catal Letters 2021. [DOI: 10.1007/s10562-021-03537-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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7
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Neri L, Giancaterino M, Rocchi R, Tylewicz U, Valbonetti L, Faieta M, Pittia P. Pulsed electric fields (PEF) as hot air drying pre-treatment: Effect on quality and functional properties of saffron (Crocus sativus L.). INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102592] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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8
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Moens LG, De Laet E, Van Wambeke J, Van Loey AM, Hendrickx ME. Pulsed electric field and mild thermal processing affect the cooking behaviour of carrot tissues (Daucus carota) and the degree of methylesterification of carrot pectin. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102483] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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9
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Semenoglou I, Dimopoulos G, Tsironi T, Taoukis P. Mathematical modelling of the effect of solution concentration and the combined application of pulsed electric fields on mass transfer during osmotic dehydration of sea bass fillets. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.02.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Dastangoo S, Hamed Mosavian MT, Yeganehzad S. Optimization of pulsed electric field conditions for sugar extraction from carrots. Food Sci Nutr 2020; 8:2025-2034. [PMID: 32328269 PMCID: PMC7174202 DOI: 10.1002/fsn3.1490] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2019] [Revised: 01/15/2020] [Accepted: 01/17/2020] [Indexed: 11/10/2022] Open
Abstract
Physical destruction and thermal treatment are pretreatment methods used to destroy cell membranes and facilitate the release of solute extraction. In this paper, sugar extraction from carrots under different pulsed electric field conditions (field strengths of 250, 750, and 1,250 V/cm, pulse numbers of 10, 45, and 80, and pulse frequency of 1 Hz) and simultaneous thermal treatments (at 20, 45, and 70°C) were studied based on full factorial design experiments with 27 runs. Carrot slices treated with PEF were suspended in water at the desired temperature and liquid-to-solid weight ratio of L/S = 2. Immediately after the PEF treatment, a significant increase in solute extraction was observed due to the permeability of cell membrane that could lead to the enhancement of solute convection on the surface of the tissue. Optimum extraction parameters were obtained as follows: PEF with the field intensity of 750 V/cm, 10 pulses, and temperature of 45°C.
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Affiliation(s)
- Samere Dastangoo
- Department of Chemical EngineeringFaculty of EngineeringFerdowsi University of MashhadMashhadIran
| | | | - Samira Yeganehzad
- Food Processing DepartmentResearch Institute of Food Science and Technology (RIFST)MashhadIran
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11
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Ribas-Agustí A, Martín-Belloso O, Soliva-Fortuny R, Elez-Martínez P. Influence of pulsed electric fields processing on the bioaccessible and non-bioaccessible fractions of apple phenolic compounds. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.05.041] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
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12
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Ribas-Agustí A, Martín-Belloso O, Soliva-Fortuny R, Elez-Martínez P. Enhancing hydroxycinnamic acids and flavan-3-ol contents by pulsed electric fields without affecting quality attributes of apple. Food Res Int 2019; 121:433-440. [DOI: 10.1016/j.foodres.2018.11.057] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2018] [Revised: 11/08/2018] [Accepted: 11/26/2018] [Indexed: 12/21/2022]
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13
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Study on Mass Transfer Kinetics of Sugar Extraction from Sweet Sorghum Biomass via Diffusion Process and Ethanol Yield Using SSF. Processes (Basel) 2019. [DOI: 10.3390/pr7030137] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Abstract
Sweet sorghum juice, a potential bioethanol feedstock, can be incorporated into the dry-grind ethanol process to improve sugar utilization efficiency, thereby enhancing ethanol yields. The juice is normally obtained by pressing the stalk through roller mills in tandem. Juice extraction by this process is known to be labor intensive, less efficient, and susceptible to considerable fermentable sugar loss due to microbial activities when stored at room temperature. Sweet sorghum juice extraction via diffusion has recently been proposed to improve sugar recovery efficiency. In this study, extraction kinetics based on the optimized diffusion parameters (8% grain loading, 85 °C, and 120 min) were determined to describe the mass transfer of sugars in sweet sorghum biomass during the diffusion process. Diffusion parameters obtained from previous studies were used to extract free sugars and convert them into ethanol using granular starch hydrolyzing enzymes (GSHE) and traditional enzymes. Ethanol yields at 72 h of fermentation mashes treated with GSHE and those with traditional enzymes were comparable (14.49–14.56%, v/v). Ethanol fermentation efficiencies also ranged from 88.92–92.02%.
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14
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High pressure impregnation (HPI) of apple cubes: Effect of pressure variables and carrier medium. Food Res Int 2019; 116:320-328. [DOI: 10.1016/j.foodres.2018.08.042] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Revised: 08/05/2018] [Accepted: 08/18/2018] [Indexed: 11/18/2022]
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15
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Rezaee K, Noghabi MS, Behzad K, Maskooki A. Effect of Moderate Pulsed Electric Field Treatment on Viscoelastic Properties of Sugar Beet. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2019. [DOI: 10.3136/fstr.25.157] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Kobra Rezaee
- Research Institute of Food Science and Technology (RIFST)
| | | | - Khalil Behzad
- Food Science and Technology Department Ferdowsi University of Mashhad
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16
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Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.05.016] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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17
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Clodoveo ML, Dipalmo T, Rizzello CG, Corbo F, Crupi P. Emerging technology to develop novel red winemaking practices: An overview. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.08.020] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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18
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Jiménez-Sánchez C, Lozano-Sánchez J, Segura-Carretero A, Fernández-Gutiérrez A. Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications. Crit Rev Food Sci Nutr 2016; 57:501-523. [DOI: 10.1080/10408398.2013.867828] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Cecilia Jiménez-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Jesús Lozano-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Bologna, Italy
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Alberto Fernández-Gutiérrez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
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19
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Extraction of Glycyrrhizic Acid from Glycyrrhiza uralensis Using Ultrasound and Its Process Extraction Model. APPLIED SCIENCES-BASEL 2016. [DOI: 10.3390/app6110319] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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20
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Dermesonlouoglou E, Zachariou I, Andreou V, Taoukis P. Effect of pulsed electric fields on mass transfer and quality of osmotically dehydrated kiwifruit. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.08.009] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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21
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Dellarosa N, Ragni L, Laghi L, Tylewicz U, Rocculi P, Dalla Rosa M. Time domain nuclear magnetic resonance to monitor mass transfer mechanisms in apple tissue promoted by osmotic dehydration combined with pulsed electric fields. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.01.009] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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22
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Parniakov O, Bals O, Lebovka N, Vorobiev E. Effects of pulsed electric fields assisted osmotic dehydration on freezing-thawing and texture of apple tissue. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.03.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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23
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24
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Barba FJ, Parniakov O, Pereira SA, Wiktor A, Grimi N, Boussetta N, Saraiva JA, Raso J, Martin-Belloso O, Witrowa-Rajchert D, Lebovka N, Vorobiev E. Current applications and new opportunities for the use of pulsed electric fields in food science and industry. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.09.015] [Citation(s) in RCA: 432] [Impact Index Per Article: 48.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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25
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Baier AK, Bußler S, Knorr D. Potential of high isostatic pressure and pulsed electric fields to improve mass transport in pea tissue. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.11.043] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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26
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Exploring the effects of pulsed electric field processing parameters on polyacetylene extraction from carrot slices. Molecules 2015; 20:3942-54. [PMID: 25738537 PMCID: PMC6272167 DOI: 10.3390/molecules20033942] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2015] [Revised: 02/17/2015] [Accepted: 02/25/2015] [Indexed: 11/19/2022] Open
Abstract
The effects of various pulsed electric field (PEF) parameters on the extraction of polyacetylenes from carrot slices were investigated. Optimised conditions with regard to electric field strength (1–4 kV/cm), number of pulses (100–1500), pulse frequency (10–200 Hz) and pulse width (10–30 μs) were identified using response surface methodology (RSM) to maximise the extraction of falcarinol (FaOH), falcarindiol (FaDOH) and falcarindiol-3-acetate (FaDOAc) from carrot slices. Data obtained from RSM and experiments fitted significantly (p < 0.0001) the proposed second-order response functions with high regression coefficients (R2) ranging from 0.82 to 0.75. Maximal FaOH (188%), FaDOH (164.9%) and FaDOAc (166.8%) levels relative to untreated samples were obtained from carrot slices after applying PEF treatments at 4 kV/cm with 100 number of pulses of 10 μs at 10 Hz. The predicted values from the developed quadratic polynomial equation were in close agreement with the actual experimental values with low average mean deviations (E%) ranging from 0.68% to 3.58%.
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27
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Zhao S, Baik OD, Choi YJ, Kim SM. Pretreatments for the efficient extraction of bioactive compounds from plant-based biomaterials. Crit Rev Food Sci Nutr 2014; 54:1283-97. [PMID: 24564586 DOI: 10.1080/10408398.2011.632698] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
The extraction of medicinal or functional compounds from herbal plants is an important unit operation in food and bio-industries. The target compounds are generally present inter- or intra-cellularly in an intricate microstructure formed by cells, intercellular spaces, capillaries, and pores. The major resistance of molecular diffusion in materials of plant origin always comes from the intact cell walls and adhering membranes. Therefore, increasing the permeability of cell walls and membranes plays a very important role to increase extraction yield and/or extraction rate. Important pretreatment methods to modify the cellular structures and increase the permeability of cell walls or membranes are discussed in this paper. They include physical, biologic, and chemical treatments. In physical methods, mechanical disruption, high-pressure (HP) process, pulsed electric field (PEF) application, ultrasonic treatment, and freeze-thaw, and so on were applied. In biologic methods, different cell wall-degrading enzymes were applied to break-down cell walls or membranes and to diminish the overall internal resistance for transporting bioactive compounds from internal matrix to the external solution. In chemical methods, various chemicals for increasing the inner- or outer-membrane permeabilization were introduced. The principles of the technologies, examples of improvements, and advantages and disadvantages of the pretreatment methods are critically reviewed in this paper.
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Affiliation(s)
- Shuna Zhao
- a Department of Chemical and Biological Engineering, College of Engineering , University of Saskatchewan , Saskatoon , SK , Canada
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28
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Mahnič-Kalamiza S, Vorobiev E, Miklavčič D. Electroporation in food processing and biorefinery. J Membr Biol 2014; 247:1279-304. [PMID: 25287023 DOI: 10.1007/s00232-014-9737-x] [Citation(s) in RCA: 137] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2014] [Accepted: 09/25/2014] [Indexed: 12/12/2022]
Abstract
Electroporation is a method of treatment of plant tissue that due to its nonthermal nature enables preservation of the natural quality, colour and vitamin composition of food products. The range of processes where electroporation was shown to preserve quality, increase extract yield or optimize energy input into the process is overwhelming, though not exhausted; e.g. extraction of valuable compounds and juices, dehydration, cryopreservation, etc. Electroporation is--due to its antimicrobial action--a subject of research as one stage of the pasteurization or sterilization process, as well as a method of plant metabolism stimulation. This paper provides an overview of electroporation as applied to plant materials and electroporation applications in food processing, a quick summary of the basic technical aspects on the topic, and a brief discussion on perspectives for future research and development in the field. The paper is a review in the very broadest sense of the word, written with the purpose of orienting the interested newcomer to the field of electroporation applications in food technology towards the pertinent, highly relevant and more in-depth literature from the respective subdomains of electroporation research.
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Affiliation(s)
- Samo Mahnič-Kalamiza
- Centre de Recherches de Royallieu, University of Technology of Compiègne, BP 20529, 60205, Compiègne Cedex, France,
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29
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Observations on the water distribution and extractable sugar content in carrot slices after pulsed electric field treatment. Food Res Int 2014; 64:18-24. [DOI: 10.1016/j.foodres.2014.06.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2014] [Revised: 06/01/2014] [Accepted: 06/04/2014] [Indexed: 11/24/2022]
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30
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Aguiló-Aguayo I, Hossain M, Brunton N, Lyng J, Valverde J, Rai D. Pulsed electric fields pre-treatment of carrot purees to enhance their polyacetylene and sugar contents. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.02.010] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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31
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Faridnia F, Bekhit AEDA, Niven B, Oey I. Impact of pulsed electric fields and post-mortem vacuum ageing on beeflongissimus thoracismuscles. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12532] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Farnaz Faridnia
- Department of Food Science; University of Otago; PO Box 56 Dunedin 9054 New Zealand
| | | | - Brian Niven
- Centre for Application of Statistics & Mathematics; University of Otago; PO BOX 56 Dunedin 9054 New Zealand
| | - Indrawati Oey
- Department of Food Science; University of Otago; PO Box 56 Dunedin 9054 New Zealand
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Roohinejad S, Everett DW, Oey I. Effect of pulsed electric field processing on carotenoid extractability of carrot purée. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12510] [Citation(s) in RCA: 75] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Shahin Roohinejad
- Department of Food Science; University of Otago; PO Box 56 Dunedin 9054 New Zealand
| | - David W. Everett
- Department of Food Science; University of Otago; PO Box 56 Dunedin 9054 New Zealand
- Riddet Institute; Private Bag 11 222 Palmerston North 4442 New Zealand
| | - Indrawati Oey
- Department of Food Science; University of Otago; PO Box 56 Dunedin 9054 New Zealand
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Somavat R, Mohamed HM, Sastry SK. Inactivation kinetics of Bacillus coagulans spores under ohmic and conventional heating. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.04.004] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Candrawinata VI, Golding JB, Roach PD, Stathopoulos CE. From Apple to Juice—The Fate of Polyphenolic Compounds. FOOD REVIEWS INTERNATIONAL 2013. [DOI: 10.1080/87559129.2013.790049] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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POURZAKI ABBAS, MIRZAEE HOSSEIN, HEMMATI KAKHKI ABBAS. USING PULSED ELECTRIC FIELD FOR IMPROVEMENT OF COMPONENTS EXTRACTION OF SAFFRON (CROCUS SATIVUS
) STIGMA AND ITS POMACE. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00749.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Abdullah SH, Zhao S, Mittal GS, Baik OD. Extraction of podophyllotoxin from Podophyllum peltatum using pulsed electric field treatment. Sep Purif Technol 2012. [DOI: 10.1016/j.seppur.2012.04.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Zhu Z, Bals O, Grimi N, Vorobiev E. Pilot scale inulin extraction from chicory roots assisted by pulsed electric fields. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.02981.x] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Continuous pulsed electric field treatment of French cider apple and juice expression on the pilot scale belt press. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.02.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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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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Effect of pulsed-vacuum and ohmic heating on the osmodehydration kinetics, physical properties and microstructure of apples (cv. Granny Smith). INNOV FOOD SCI EMERG 2011. [DOI: 10.1016/j.ifset.2011.06.011] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Vorobiev E, Lebovka N. Pulse Electric Field-Assisted Extraction. ENHANCING EXTRACTION PROCESSES IN THE FOOD INDUSTRY 2011. [DOI: 10.1201/b11241-3] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Loginova K, Lebovka N, Vorobiev E. Pulsed electric field assisted aqueous extraction of colorants from red beet. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.04.019] [Citation(s) in RCA: 73] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Esehaghbeygi A, Basiry M. Electrohydrodynamic (EHD) drying of tomato slices (Lycopersicon esculentum). J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.01.032] [Citation(s) in RCA: 75] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Pulsed Electric Field-Assisted Extraction of Juice from Food Plants. ACTA ACUST UNITED AC 2010. [DOI: 10.1201/9780203997277.ch5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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Vorobiev E, Lebovka N. Enhanced Extraction from Solid Foods and Biosuspensions by Pulsed Electrical Energy. FOOD ENGINEERING REVIEWS 2010. [DOI: 10.1007/s12393-010-9021-5] [Citation(s) in RCA: 90] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Applications of Pulsed Electric Field Treatments for the Enhancement of Mass Transfer from Vegetable Tissue. FOOD ENGINEERING REVIEWS 2010. [DOI: 10.1007/s12393-010-9015-3] [Citation(s) in RCA: 232] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Loginova K, Shynkaryk M, Lebovka N, Vorobiev E. Acceleration of soluble matter extraction from chicory with pulsed electric fields. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.08.009] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Pulsed-Electric-Fields-Induced Effects in Plant Tissues: Fundamental Aspects and Perspectives of Applications. ELECTROTECHNOLOGIES FOR EXTRACTION FROM FOOD PLANTS AND BIOMATERIALS 2009. [DOI: 10.1007/978-0-387-79374-0_2] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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