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New Opportunities for the Use of Pulsed Electric Fields in...
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New Opportunities for the Use of Pulsed Electric Fields in Food Industry

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (31 December 2022) | Viewed by 13145

Special Issue Editors

Prof. Dr. Stefan Toepfl

E-Mail Website
Guest Editor
Elea GmbH, Prof.-von-Klitzing-Str. 9, 49610 Quakenbrueck, Germany
Interests: sustainable and resource efficient food processing; PEF (Pulsed Electric Fields); non-thermal processing; extrusion
Dr. Kemal Aganovic

E-Mail Website
Guest Editor
German Institute of Food Technologies (DIL), 49610 Quakenbrück, Germany
Interests: food technology; food engineering; high pressure; pulsed electric fields; food safety; sustainability

Special Issue Information

Dear Colleagues,

Over the last decade, pulsed electric field processing has moved from the lab and pilot scale to the industrial process scale. The technique has been applied in the fruit and vegetable industry, e.g., to facilitate cutting for French fries and other snacks, where yield and quality benefits are achieved. Based on electroporation, PEF application forms pores in cell membranes, which reduces the blanching, drying and/or freezing times of vegetables and enhances extraction from grapes or olives. In the juice industry, PEF has found commercial use in low-heat microbial inactivation and to extend the shelf life of premium-quality juices and smoothies. Recent research activities have been looking into the application potential for the texture management of canned products, the extraction of valuable ingredients from macro- and microalgae, edible oil winning, and stress-induction reactions. Identifying and commercialising new opportunities will require the identification of suitable application fields, the development of adapted equipment and the establishment of key product and process benefits. This Special Issue aims to summarize recent findings and highlight future application potential.

Prof. Dr. Stefan Toepfl
Dr. Kemal Aganovic
Guest Editors

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • pulsed electric fields
  • electroporation
  • mass transport
  • extraction
  • drying
  • texture management
  • microbial inactivation
  • nonthermal processing

Published Papers (6 papers)

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Research

14 pages, 2133 KiB  
Article
A Pulsed Electric Field Accelerates the Mass Transfer during the Convective Drying of Carrots: Drying and Rehydration Kinetics, Texture, and Carotenoid Content
by Si-Yeon Kim, Byung-Min Lee, Seok-Young Hong, Hyun-Ho Yeo, Se-Ho Jeong and Dong-Un Lee
Foods 2023, 12(3), 589; https://doi.org/10.3390/foods12030589 - 30 Jan 2023
Cited by 9 | Viewed by 2008
Abstract
The pulsed electric field (PEF) is a non-thermal food processing technology that induces electroporation of the cell membrane thus improving mass transfer through the cell membrane. In this study, the drying and rehydration kinetics, microstructure, and carotenoid content of carrot (Daucus carota [...] Read more.
The pulsed electric field (PEF) is a non-thermal food processing technology that induces electroporation of the cell membrane thus improving mass transfer through the cell membrane. In this study, the drying and rehydration kinetics, microstructure, and carotenoid content of carrot (Daucus carota) pretreated by PEF during convective drying at 50 °C were investigated. The PEF treatment was conducted with different field strengths (1.0–2.5 kV/cm) using a fixed pulse width of 20 µs and at a pulse frequency of 50 Hz. The PEF 2.5 kV/cm showed the shortest drying time, taking 180 min, whereas the control required 330 min for the same moisture ratio, indicating a 45% reduction in drying time. The rehydration ability also increased as the strengths of PEF increased. PEF 2.5 kV/cm resulted in 27.58% increase in moisture content compared to the control after rehydration (1 h). Three mathematical models were applied to the drying and rehydration data; the Page and Peleg models were selected as the most appropriate models to describe the drying and rehydration kinetics, respectively. The cutting force of the sample was decreased as the strength of PEF increased, and a more homogeneous cellular structure was observed in the PEF pretreatment group. The reduction in drying time by PEF was beneficial to the carotenoid content, and PEF 2.5 kV/cm showed the highest preservation content of carotenoid. Overall, these results suggested that the pretreatment of PEF and the drying and rehydration rate influence the quality of products, functional components, and cellular structure. Full article
(This article belongs to the Special Issue New Opportunities for the Use of Pulsed Electric Fields in Food Industry)
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18 pages, 1717 KiB  
Article
Pre-Treatment of Starter Cultures with Mild Pulsed Electric Fields Influences the Characteristics of Set Yogurt
by Corinna Stühmeier-Niehe, Luca Lass, Miriam Brocksieper, Panagiotis Chanos and Christian Hertel
Foods 2023, 12(3), 442; https://doi.org/10.3390/foods12030442 - 17 Jan 2023
Cited by 6 | Viewed by 1565
Abstract
The aim of this study was to investigate the effect of pulsed electric field (PEF) pre-treatment of a dairy starter culture of Lactobacillus delbrueckii subsp. bulgaricus LB186 and Streptococcus thermophilus ST504 on the fermentation and final product characteristics of set-style yogurt. The effects [...] Read more.
The aim of this study was to investigate the effect of pulsed electric field (PEF) pre-treatment of a dairy starter culture of Lactobacillus delbrueckii subsp. bulgaricus LB186 and Streptococcus thermophilus ST504 on the fermentation and final product characteristics of set-style yogurt. The effects of PEF treatment parameters, voltage (4–20 kV), pulse number (20–80 pulses), frequency (1–21 Hz), and pulse (5–8 µs) width on pH development, cell counts, and proteolytic activity, as well as on texture and degree of syneresis in yogurt were investigated by use of a two-level full factorial design. Pulse frequency and pulse width had a significant effect on the yogurt stiffness (p < 0.05) and the interaction of voltage and frequency had a significant effect on both stiffness and proteolytic activity (p < 0.05). Further experiments confirmed that pre-treatment of the dairy culture with specific PEF parameters immediately before addition to milk could accelerate fermentation of, increase stiffness of, and reduce syneresis in the final yogurt. This effect of the PEF-pre-treated culture was partially retained even after flash-freezing and 14 days of storage of the culture at −20 °C. The effects were attributed to responses to oxidative stress induced by the PEF pre-treatment. Full article
(This article belongs to the Special Issue New Opportunities for the Use of Pulsed Electric Fields in Food Industry)
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9 pages, 1700 KiB  
Communication
Tenderization of Beef Semitendinosus Muscle by Pulsed Electric Field Treatment with a Direct Contact Chamber and Its Impact on Proteolysis and Physicochemical Properties
by Se-Ho Jeong, Young-Min Jung, Siyeon Kim, Jong-Hun Kim, Hyunho Yeo and Dong-Un Lee
Foods 2023, 12(3), 430; https://doi.org/10.3390/foods12030430 - 17 Jan 2023
Cited by 1 | Viewed by 1643
Abstract
In this study, the effects of pulse electric field (PEF) treatment on the tenderization of beef semitendinosus muscle were investigated. An adjustable PEF chamber was designed to make direct contact with the surface of the beef sample without water as the PEF-transmitting medium. [...] Read more.
In this study, the effects of pulse electric field (PEF) treatment on the tenderization of beef semitendinosus muscle were investigated. An adjustable PEF chamber was designed to make direct contact with the surface of the beef sample without water as the PEF-transmitting medium. PEF treatment was conducted with electric field strengths between 0.5 and 2.0 kV/cm. The pulse width and pulse number were fixed as 30 μs and 100 pulses, respectively. The impedance spectrum of PEF-treated beef indicated that PEF treatments induced structural changes in beef muscle, and the degree of the structural changes was dependent on the strength of the electric field. Cutting force, hardness, and chewiness were significantly decreased at 2.0 kV/cm (35, 37, and 34%, respectively) (p < 0.05). Troponin-T was more degraded by PEF treatment at 2.0 kV/cm intensity (being degraded by 90%). The fresh quality factors such as color and lipid oxidation were retained under a certain level of PEF intensity (1.0 kV/cm). These findings suggest that PEF treatment could tenderize beef texture while retaining its fresh quality. Full article
(This article belongs to the Special Issue New Opportunities for the Use of Pulsed Electric Fields in Food Industry)
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29 pages, 5646 KiB  
Article
Effect of Pasteurization by Moderate Intensity Pulsed Electric Fields (PEF) Treatment Compared to Thermal Treatment on Quality Attributes of Fresh Orange Juice
by Rian A. H. Timmermans, Wibke S. U. Roland, Kees van Kekem, Ariette M. Matser and Martinus A. J. S. van Boekel
Foods 2022, 11(21), 3360; https://doi.org/10.3390/foods11213360 - 25 Oct 2022
Cited by 9 | Viewed by 2117
Abstract
Novel pulsed electric field (PEF) process conditions at moderate electric field strength and long pulse duration have recently been established to obtain microbial inactivation. In this study, the effect of these PEF conditions (E = 0.9 and 2.7 kV/cm, with pulse duration [...] Read more.
Novel pulsed electric field (PEF) process conditions at moderate electric field strength and long pulse duration have recently been established to obtain microbial inactivation. In this study, the effect of these PEF conditions (E = 0.9 and 2.7 kV/cm, with pulse duration 1000 µs) at variable maximum temperatures was evaluated on quality attributes of freshly squeezed orange juice. Results were compared to orange juice that received no treatment or a mild or severe thermal pasteurization treatment. No differences for pH and soluble solids were found after application of any treatment, and only small differences were observed for color and vitamin C content (ascorbic acid and dehydroascorbic acid) after processing, mainly for conditions applied at higher temperature. Variations in the maximum temperatures of the PEF and thermal processes led to differences in flavor compounds and the remaining activity of pectinmethylesterase (PME). At PEF conditions with a maximum temperature of 78 °C or higher, PME activity levels were below a critical value, meaning that the cloud is stable. At this temperature volatiles associated with fresh juice (such as octanal and nonanal) are statistically identical to untreated juice, while they are statistically distinguishable from thermal treated. This papers demonstrates the potential of using moderate intensity PEF as an adequate alternative to thermal pasteurization of orange juice with a better retention of the fresh flavor. Full article
(This article belongs to the Special Issue New Opportunities for the Use of Pulsed Electric Fields in Food Industry)
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25 pages, 10950 KiB  
Article
The Volatile Profile of Brussels Sprouts (Brassica oleracea Var. gemmifera) as Affected by Pulsed Electric Fields in Comparison to Other Pretreatments, Selected to Steer (Bio)Chemical Reactions
by Sophie M. Delbaere, Tom Bernaerts, Mirte Vangrunderbeek, Flore Vancoillie, Marc E. Hendrickx, Tara Grauwet and Ann M. Van Loey
Foods 2022, 11(18), 2892; https://doi.org/10.3390/foods11182892 - 17 Sep 2022
Cited by 5 | Viewed by 2877
Abstract
Pulsed electric fields (PEF) at low field strength is considered a non-thermal technique allowing membrane permeabilization in plant-based tissue, hence possibly impacting biochemical conversions and the concomitant volatile profile. Detailed studies on the impact of PEF at low field strength on biochemical conversions [...] Read more.
Pulsed electric fields (PEF) at low field strength is considered a non-thermal technique allowing membrane permeabilization in plant-based tissue, hence possibly impacting biochemical conversions and the concomitant volatile profile. Detailed studies on the impact of PEF at low field strength on biochemical conversions in plant-based matrices are scarce but urgently needed to provide the necessary scientific basis allowing to open a potential promising field of applications. As a first objective, the effect of PEF and other treatments that aim to steer biochemical conversions on the volatile profile of Brussels sprouts was compared in this study. As a second objective, the effect of varying PEF conditions on the volatile profile of Brussels sprouts was elucidated. Volatile fingerprinting was used to deduce whether and which (bio)chemical reactions had occurred. Surprisingly, PEF at 1.01 kV/cm and 2.7 kJ/kg prior to heating was assumed not to have caused significant membrane permeabilization since similar volatiles were observed in the case of only heating, as opposed to mixing. A PEF treatment with an electrical field strength of 3.00 kV/cm led to a significantly higher formation of certain enzymatic reaction products, being more pronounced when combined with an energy input of 27.7 kJ/kg, implying that these PEF conditions could induce substantial membrane permeabilization. The results of this study can be utilized to steer enzymatic conversions towards an intended volatile profile of Brussels sprouts by applying PEF. Full article
(This article belongs to the Special Issue New Opportunities for the Use of Pulsed Electric Fields in Food Industry)
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Graphical abstract

15 pages, 588 KiB  
Article
Investigation of Pulsed Electric Field Conditions at Low Field Strength for the Tenderisation of Beef Topside
by Tomas Bolumar, Bo-Anne Rohlik, Janet Stark, Anita Sikes, Peter Watkins and Roman Buckow
Foods 2022, 11(18), 2803; https://doi.org/10.3390/foods11182803 - 11 Sep 2022
Cited by 4 | Viewed by 1351
Abstract
Tenderness is the most critical eating quality trait of meat, and consequently, processing interventions for meat tenderisation have significant economic relevance. The objective of this study was to investigate pulsed electric field (PEF) conditions for the tenderisation of beef topside. The PEF settings [...] Read more.
Tenderness is the most critical eating quality trait of meat, and consequently, processing interventions for meat tenderisation have significant economic relevance. The objective of this study was to investigate pulsed electric field (PEF) conditions for the tenderisation of beef topside. The PEF settings included combinations of three field strengths (0.25, 0.50 and 1.00 kV/cm), two frequencies (20 and 100 Hz) and three treatment times (10, 30 and 50 ms). The effect of PEF on meat quality parameters (pH, drip loss, shear force, cook loss and colour) immediately after treatment and after storage (1 and 14 days at 4 °C) was evaluated. PEF did not affect meat tenderness after 1 day of chilled storage but resulted in a 5–10% reduction in the shear force in some cases (0.25–0.5 kV/cm) compared to the untreated control after 14 days of storage. Other quality traits (cook loss and colour) were not impaired. Thus, we concluded that PEF technology is a possible intervention to improve meat tenderness of beef topside after 2 weeks of storage. Full article
(This article belongs to the Special Issue New Opportunities for the Use of Pulsed Electric Fields in Food Industry)
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