Current applications and new opportunities for the use of pulsed electric fields in food science and industry

Francisco J. Barba; Oleksii Parniakov; Sofia A. Pereira; Artur Wiktor; Nabil Grimi; Nadia Boussetta; Jorge A. Saraiva; Javier Raso; Olga Martin-Belloso; Dorota Witrowa-Rajchert; Nikolai Lebovka; Eugène Vorobiev

doi:10.1016/j.foodres.2015.09.015

Current applications and new opportunities for the use of pulsed electric fields in food science and industry

Francisco J. Barba^*
, Oleksii Parniakov
, Sofia A. Pereira
, Artur Wiktor
, Nabil Grimi
, Nadia Boussetta
, Jorge A. Saraiva
, Javier Raso
, Olga Martin-Belloso
, Dorota Witrowa-Rajchert
, Nikolai Lebovka
, Eugène Vorobiev

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

651 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	773-798
Number of pages	26
Journal	Food research international
Volume	77
DOIs	https://doi.org/10.1016/j.foodres.2015.09.015
Publication status	Published - 1 Nov 2015
Externally published	Yes

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 12 Responsible Consumption and Production

Keywords

Bioactive compounds extraction
Cold pasteurization
Drying
Freezing
Pulsed electric fields
Reduction food contaminants

Access to Document

10.1016/j.foodres.2015.09.015

Cite this

Barba, F. J., Parniakov, O., Pereira, S. A., Wiktor, A., Grimi, N., Boussetta, N., Saraiva, J. A., Raso, J., Martin-Belloso, O., Witrowa-Rajchert, D., Lebovka, N., & Vorobiev, E. (2015). Current applications and new opportunities for the use of pulsed electric fields in food science and industry. Food research international, 77, 773-798. https://doi.org/10.1016/j.foodres.2015.09.015

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title = "Current applications and new opportunities for the use of pulsed electric fields in food science and industry",

abstract = "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.",

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author = "Barba, \{Francisco J.\} and Oleksii Parniakov and Pereira, \{Sofia A.\} and Artur Wiktor and Nabil Grimi and Nadia Boussetta and Saraiva, \{Jorge A.\} and Javier Raso and Olga Martin-Belloso and Dorota Witrowa-Rajchert and Nikolai Lebovka and Eug{\`e}ne Vorobiev",

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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 2015, 'Current applications and new opportunities for the use of pulsed electric fields in food science and industry', Food research international, vol. 77, pp. 773-798. https://doi.org/10.1016/j.foodres.2015.09.015

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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

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DO - 10.1016/j.foodres.2015.09.015

M3 - Article

AN - SCOPUS:84949625298

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SP - 773

EP - 798

JO - Food research international

JF - Food research international

ER -

Current applications and new opportunities for the use of pulsed electric fields in food science and industry

Abstract

UN SDGs

Keywords

Access to Document

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