TY - JOUR
T1 - Current applications and new opportunities for the use of pulsed electric fields in food science and industry
AU - Barba, Francisco J.
AU - Parniakov, Oleksii
AU - Pereira, Sofia A.
AU - Wiktor, Artur
AU - Grimi, Nabil
AU - Boussetta, Nadia
AU - Saraiva, Jorge A.
AU - Raso, Javier
AU - Martin-Belloso, Olga
AU - Witrowa-Rajchert, Dorota
AU - Lebovka, Nikolai
AU - Vorobiev, Eugène
PY - 2015/11/1
Y1 - 2015/11/1
N2 - Several studies have demonstrated the feasibility of pulsed electric fields (PEF) for different applications in food industry. PEF technology is therefore a valuable tool that can improve functionality, extractability, and recovery of nutritionally valuable compounds as well as the bioavailability of micronutrients and components in a diverse variety of foods. Additionally, other studies have shown the potential of PEF treatments to reduce food processing contaminants and pesticides. This opens the doors to new PEF applications in the food industry. This review focused on some of the most renowned traditional and emerging PEF applications for improvement of osmotic dehydration, extraction by solvent diffusion, or by pressing, as well as drying and freezing processes. The impact of PEF on different products of biological origin including plant tissues, suspension of cells, by-products and wastes will be analyzed in detail. In addition, recent examples of PEF-assisted biorefinery application will be presented, and finally, the main aspects of PEF-assisted cold pasteurization of liquid foods will also be described.
AB - Several studies have demonstrated the feasibility of pulsed electric fields (PEF) for different applications in food industry. PEF technology is therefore a valuable tool that can improve functionality, extractability, and recovery of nutritionally valuable compounds as well as the bioavailability of micronutrients and components in a diverse variety of foods. Additionally, other studies have shown the potential of PEF treatments to reduce food processing contaminants and pesticides. This opens the doors to new PEF applications in the food industry. This review focused on some of the most renowned traditional and emerging PEF applications for improvement of osmotic dehydration, extraction by solvent diffusion, or by pressing, as well as drying and freezing processes. The impact of PEF on different products of biological origin including plant tissues, suspension of cells, by-products and wastes will be analyzed in detail. In addition, recent examples of PEF-assisted biorefinery application will be presented, and finally, the main aspects of PEF-assisted cold pasteurization of liquid foods will also be described.
KW - Bioactive compounds extraction
KW - Cold pasteurization
KW - Drying
KW - Freezing
KW - Pulsed electric fields
KW - Reduction food contaminants
UR - http://www.scopus.com/inward/record.url?scp=84949625298&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2015.09.015
DO - 10.1016/j.foodres.2015.09.015
M3 - Article
AN - SCOPUS:84949625298
SN - 0963-9969
VL - 77
SP - 773
EP - 798
JO - Food research international
JF - Food research international
ER -
