Does Electroporation Occur During the Ohmic Heating of Food?

Inactivation effects and mechanism of ohmic heating on Bacillus cereus

The inactivation effects and mechanism of ohmic heating (OH) on Bacillus cereus ATCC 11778 were investigated in this study, conventional heating (CH) was also carried out and served as control. All OH treatments (10 V/cm 50 Hz, 10 V/cm 500 Hz, 5 V/cm 50 Hz and 5 V/cm 500 Hz) could achieve a comparable inactivation effect with CH, while OH treatments significantly shortened the processing time. OH treated cells exhibited significantly higher leakage of metal ions (Mg²⁺ and K⁺) and biomacromolecules (nucleic acids and proteins) than those treated with CH when bacterial suspensions were heated to the same temperature. Moreover, OH treatment caused more damage on membrane structure, greatly decreased the cell membrane potential and endogenous enzyme activity than that of CH. The results of this study indicated that OH is more efficient in the inactivation of bacteria.

Use of ohmic heating as an alternative method for cooking pasta

BACKGROUND

In this study, the alternative method of ohmic heating (OH) was applied to investigate its potential usage in the cooking process for pasta and its comparison with the conventional method. For this purpose, OH was operated at four different voltage gradients (10, 20, 30, 40 V cm^-1 ). The electrical conductivity of pasta σ (S m^-1 ) was calculated for the temperature range 22-95 °C and a three-phase linear relation between σ and temperature was determined.

RESULTS

According to the results, the energy consumption of the OH system and cooking time were lower than the conventional method. Energy conservation was about 73.7% at 40 V cm^-1 and increased up to 90.4% (at 10 V cm^-1 ) with lower voltage gradients. Total cooking time, cooking loss, water absorption, degree of gelatinization, volume uptake, energy consumption and sensorial properties were investigated. No significant differences between the results of samples cooked with the conventional method and OH at 30-40 V cm^-1 were found in terms of starch gelatinization degree, volume change, water absorption, and sensorial analysis (P > 0.05).

CONCLUSION

These results revealed that OH did not cause any negative effects on the quality parameters of pasta samples, and positive effects were observed on energy and time saving. © 2021 Society of Chemical Industry.

The impact of emerging domestic and commercial electro-heating technologies on energy consumption and quality parameters of cooked beef

The purpose of this study was to investigate the effects of e-Cooker® and moderate electric field (MEF) cooking on physical and chemical changes occurring during the cooking of meat. Beef muscle samples (38.86 ± 0.08 g) were cooked in saline solution (0.5% w/w NaCl) to a target temperature of 72 °C, followed by a 2 min holding time. The experimental results revealed that e-Cooker® and MEF significantly reduced the come-up time required to achieve a target temperature of 72 °C to 1.16 ± 0.02 min and 0.86 ± 0.02 min, respectively compared to 14.12 ± 0.55 min in conventional cooking. The colour and instrumental texture of cooked meat by e-Cooker® and MEF systems were not significantly different (P > 0.05) from conventionally cooked ones. Overall, the results obtained demonstrated that e-Cooker® and MEF can be used to cook meat in a shorter time and reasonably low energy input while producing a product which is comparable in quality to conventionally cooked meat.

Combinations of emerging technologies with fermentation: Interaction effects for detoxification of mycotoxins?

Consumption of foods containing mycotoxins, as crucial groups of naturally occurring toxic agents, could pose significant health risks. While the extensive scientific literature indicates that prevention of contamination by toxigenic fungi is one of the best ways to reduce mycotoxins, detoxifying strategies are useful for improving the safety of food products. Nowadays, the food and pharmaceutical industries are using the concept of combined technologies to enhance the product yield by implementing emerging techniques, such as ultrasound, ohmic heating, moderate electric field (MEF), pulsed electric field (PEF) and high-pressure processing, during the fermentation process. While the application of emerging technologies in improving the fermentation process is well explained in this literature, there is a lack of scientific texts discussing the possibility of mycotoxin degradation through the interaction effects of emerging technologies and fermentation. Therefore, this study was undertaken to provide deep insight into applying emerging processing technologies in fermentation, mechanisms and the prospects of innovative combinations of physical and biological techniques for mycotoxins' detoxification. Among various emerging technologies, ultrasound, ohmic heating, MEF, PEF, and cold plasma have shown significant positive effects on fermentation and mycotoxins detoxification, highlighting the possibility of interactions from such combinations to degrade mycotoxins in foods.

Green and Sustainable Valorization of Bioactive Phenolic Compounds from Pinus By-Products

In Europe, pine forests are one of the most extended forests formations, making pine residues and by-products an important source of compounds with high industrial interest as well as for bioenergy production. Moreover, the valorization of lumber industry residues is desirable from a circular economy perspective. Different extraction methods and solvents have been used, resulting in extracts with different constituents and consequently with different bioactivities. Recently, emerging and green technologies as ultrasounds, microwaves, supercritical fluids, pressurized liquids, and electric fields have appeared as promising tools for bioactive compounds extraction in alignment with the Green Chemistry principles. Pine extracts have attracted the researchers’ attention because of the positive bioproperties, such as anti-inflammatory, antimicrobial, anti-neurodegenerative, antitumoral, cardioprotective, etc., and potential industrial applications as functional foods, food additives as preservatives, nutraceuticals, pharmaceuticals, and cosmetics. Phenolic compounds are responsible for many of these bioactivities. However, there is not much information in the literature about the individual phenolic compounds of extracts from the pine species. The present review is about the reutilization of residues and by-products from the pine species, using ecofriendly technologies to obtain added-value bioactive compounds for industrial applications.

Ohmic heating as a promising technique for extraction of herbal essential oils: Understanding mechanisms, recent findings, and associated challenges

The applicability of ohmic heating, as a volumetric heating technique, has been explored in various sectors of the food industry. The use of ohmic heating for essential oil extraction is among its emerging applications. This chapter overviews the recent progress in this area of research, discusses the mechanisms involved in ohmic-based essential oil extraction processes, explains the effective process parameters, highlights their benefits, and explains the considerations to address the obstacles to industrial implementation. Ohmic-assisted hydrodistillation (OAHD) and ohmic-accelerated steam distillation (OASD) systems were proposed as alternatives to conventional hydrodistillation and steam distillation, respectively. These techniques have successfully extracted essential oils from several aromatic plants (e.g., thyme, peppermint, citronella, and lavender). Both OAHD and OASD possess a number of benefits, such as reducing the extraction time and energy consumption, compared to classical extraction methods. However, these techniques are in their infancy and further economic and upscaling studies are required for their industrial adaptation.

Evaluating the Feasibility of Ohmic Cooking for Home Meal Replacement Curry: Analysis of Energy Efficacy and Textural Qualities

The feasibility of ohmic heating was tested for cooking instant home meal replacement (HMR) curry mixture. A curry mixture (curry powder, spam, carrot, potato, and water) was ohmically heated to 100 °C using different electric fields (9, 12, 15, and 18 V/cm). Temperature come-up time to 100 °C of curry soup were 5.27 ± 0.63, 3.15 ± 0.39, 2.28 ± 0.19, and 1.67 ± 0.24 min at the electric fields of 9, 12, 15, and 18 V/cm, respectively. The come-up time was decreased as a function of enhanced electric fields (P < 0.05). In terms of energy efficacy, the highest electric field (18 V/cm) resulted in the most efficient system performance coefficient (SPC), with a score of 0.62. In terms of textural qualities, cooking at 15 V/cm of carrot and potato the hardness was 3.41 ± 0.69 N and 1.04 ± 0.18 N, respectively, that resulted in the ideal level of hardness. Our study proposed the positive feasibility of ohmic heating to cook HMR curry soup.

Inactivation of Microorganisms in Foods by Ohmic Heating: A Review

Ohmic heating (OH) is an alternative food processing technology for effectively inactivating microorganisms that depends on the heat that has been generated when electrical current passes directly through food material. The advantages of OH for microbial inactivation include shorter heating time, more uniform heat distribution inside food, reduced nutrition losses, and higher energy efficiency. This review presents some published information regarding the inactivation of microorganisms by OH, including the major factors that influence the inactivation effectiveness of OH, the inactivation of vegetative cells and spores in foods by OH, the inactivation mechanisms of OH, and the challenges and prospects of OH for food processing. This information will improve the understanding of OH for inactivation of microorganisms and promote the application of OH in the food industry.

Electric field-based technologies for valorization of bioresources

This review provides an overview of recent research on electrotechnologies applied to the valorization of bioresources. Following a comprehensive summary of the current status of the application of well-known electric-based processing technologies, such as pulsed electric fields (PEF) and high voltage electrical discharges (HVED), the application of moderate electric fields (MEF) as an extraction or valorization technology will be considered in detail. MEF, known by its improved energy efficiency and claimed electroporation effects (allowing enhanced extraction yields), may also originate high heating rates - ohmic heating (OH) effect - allowing thermal stabilization of waste stream for other added-value applications. MEF is a simple technology that mostly makes use of green solvents (mainly water) and that can be used on functionalization of compounds of biological origin broadening their application range. The substantial increase of MEF-based plants installed in industries worldwide suggests its straightforward application for waste recovery.

Non-electrolytic microelectroporation

Micro and nano technologies are of increasing importance in microfluidics devices used for electroporation (electroporation - the permeabilization of the cell membrane with brief high electric field pulses). Electrochemical reactions of electrolysis occur whenever an electric current flows between an electrode and an ionic solution. It can have substantial detrimental effects, both on the cells and solutions during the electroporation. As electrolysis is a surface phenomenon, between electrodes and solution, the extent of electrolysis is increased in micro and nano electroporation over macro-electroporation, because the surface area of the electrodes in micro and nano electroporation is much larger. A possible way to eliminate the electrolytic effect is to develop non-electrolytic microelectroporation by coating the microelectroporation devices with a dielectric insulating layer. In this study, we examine the effect of a dielectric insulating layer on the performance of a singularity microelectroporation device that we have recently designed. Using numerical analysis, we study the effects of various design parameters including, input sinusoidal voltage amplitude and frequency, geometrical configuration and material electrical properties on the electroporation performance of the non-electrolytic microelectroporation device. In the simulation, we used properties of four real dielectric materials and four solutions of interest for microelectroporation. We characterized the effect of various design parameters of relevance to singularity based microelectroporation, on non-electrolytic microelectroporation. Interestingly, we found that the system behaves in some aspects as a filter and in many circumstances saturation of performance is reached. After saturation is reached, changes in parameters will not affect the performance of the device.

On the thermal effect induced in tissue samples exposed to extremely low-frequency electromagnetic field

BACKGROUND

The influence of electromagnetic exposure on mammalian tissues was approached as a public health issue aiming to reveal the putative side effect of 50 Hz industrial and domestic supply source (i) during aliments storage near such sources; (ii) in people staying couple of hours in the proximity of conducting wires.

MATERIALS AND METHODS

Fluorescence emission based thermal sensor was used to emphasize temperature dynamics of fresh meat samples during controlled electromagnetic exposure in Helmholtz coils adjusted to deliver 50 Hz / (4÷10) mT electromagnetic field in their inner volume. Fluoroptic temperature probe with 0.1 °C accuracy measurement and data acquisition software allowed reading temperature every second, in the tissue volume during exposure.

RESULTS

The temperature dynamics curves of ex-vivo porcine tissues like liver, kidney, brain, muscle, lung, and bone, were comparatively analyzed - the choosing of the mammalian species being justified by metabolic and physiological similarities with human body. The curve slopes appear to be the same for the range of initial temperatures chosen to perform the tests (20.0 ± 0.1 °C), the temperature increase reaching around 2.0 °C for the magnetic flux density of 10 mT. Quantitative dependence was evidenced between the thermal effect and the magnetic flux density.

CONCLUSIONS

The technical interpretation is based on heating effect, on bioimpedance increasing and on water vaporization during wet sample exposure. The biomedical aspects derive from the degrading effects of food heating as well as from possible in vivo effects of living body exposure.

Impact of freezing rate on electrical conductivity of produce

The aim of this work was to compare the effects of freezing rate on electrical conductivity of potatoes, carrots and apples. Electrical conductivity tests were conducted on a custom ohmic cell while samples texture was measured by means of a universal testing machine. The raw un-pretreated samples were used as control. This study showed that freezing pre-treatments lead to differences in electrical conductivity of considered samples, producing structural damage, the latter being relatively more severe when the tested products undergo ohmic treatment.