| Basil (Ocimum basilicum L.) leaves |
Drying - 65 pulses of 650 V/cm, 150 µs pulse width, 760 µs between pulses.
The research used Randomized Block Design (RBD) with two factors, factor 1: exposure time (10, 15, and 20 seconds) and factor 2: voltage (1000, 1500, and 2000 Volts). |
Drying times reduced 57% for air drying, 33% for vacuum drying and 25% for freeze drying.
PEF treatment before the extraction of basil leaves increased TPC by 1.5 times and antioxidant activity by 3.2 times. |
Telfser & Gómez-Galindo, 2019Telfser, A., & Gómez-Galindo, F. (2019). Effect of reversible permeabilization in combination with different drying methods on the structure and sensorial quality of dried basil (Ocimum basilicum L.) leaves. LWT, 99, 148-155. http://dx.doi.org/10.1016/j.lwt.2018.09.062.
http://dx.doi.org/10.1016/j.lwt.2018.09....
; Sukardi et al., 2020Sukardi, Pulungan, M. H., Purwaningsih, I., & Sita, P. F. (2020). Extraction of phenolic compounds from basil (Ocimum americanum L.) leaves with pretreatment using pulsed electric field (PEF). IOP Conference Series: Earth and Environmental Science, 475(1), 012056. http://dx.doi.org/10.1088/1755-1315/475/1/012056.
http://dx.doi.org/10.1088/1755-1315/475/...
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| Parsnip and carrot |
Drying - 20 μs, 50 Hz, 0.9 kV/cm, after 1000 pulses.
PEF pre-treatment at 0.9 kV/cm and 1000 and 10,000 pulses. |
Drying time reduced to 28% at 70 °C and to 21% at 60 °C, compared to the untreated samples.
PEF is effective in reducing drying times. |
Alam et al., 2018Alam, R., Lyng, J. G., Frontuto, D., Marra, F., & Cinquanta, L. (2018). Effect of pulsed electric field pretreatment on drying kinetics, color, and texture of parsnip and carrot. Journal of Food Science, 83(8), 2159-2166. http://dx.doi.org/10.1111/1750-3841.14216. PMid:30035307.
http://dx.doi.org/10.1111/1750-3841.1421...
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Fratianni et al., 2019Fratianni, A., Niro, S., Messia, M. C., Panfili, G., Marra, F., & Cinquanta, L. (2019). Evaluation of carotenoids and furosine content in air dried carrots and parsnips pre-treated with pulsed electric field (PEF). European Food Research and Technology A, 245(11), 2529-2537. http://dx.doi.org/10.1007/s00217-019-03367-0.
http://dx.doi.org/10.1007/s00217-019-033...
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| Carrot |
Drying - Pulse number 10, 50 and 100; 1.85 and 5 kV/cm; 5.63, 8 and 80 kJ/kg. |
Drying time reduced up to 8.2%. Decrease of sample lightness up to 25.3% |
Wiktor et al., 2016Wiktor, A., Nowacka, M., Dadan, M., Rybak, K., Lojkowski, W., Chudoba, T., & Witrowa-Rajchert, D. (2016). The effect of pulsed electric field on drying kinetics, color, and microstructure of carrot. Drying Technology, 34(11), 1286-1296. http://dx.doi.org/10.1080/07373937.2015.1105813.
http://dx.doi.org/10.1080/07373937.2015....
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| Potato tissue |
Drying – 300-400 V/cm.
Impact of PEF on relevant quality parameters for French fries validated in industrial scale. |
Decreasing the drying temperature approximately on 20°.
Beneficial effects already at low treatment intensities (E = 1,0 kV/cm, W = 0.2 kJ/kg). Improved cutting surface properties. Reduction of starch loss during cutting after PEF pre-treatment. Decrease of fat content for PEF treated pre-fried fries in comparison to untreated samples. |
Lebovka et al., 2007Lebovka, N., Shynkaryk, N., & Vorobiev, E. (2007). Pulsed electric field enhanced drying of potato tissue. Journal of Food Engineering, 78(2), 606-613. http://dx.doi.org/10.1016/j.jfoodeng.2005.10.032.
http://dx.doi.org/10.1016/j.jfoodeng.200...
; Fauster et al., 2021Fauster, T., Ostermeier, R., Scheibelberger, R., & Jager, H. (2021). Pulsed Electric Field (PEF) application in the potato industry. In K. Knoerzer & K. Muthukumarappan (Eds.), Innovative food processing technologies: a comprehensive review (pp. 253-270). Amsterdam: Elsevier. http://dx.doi.org/10.1016/B978-0-12-815781-7.00013-5.
http://dx.doi.org/10.1016/B978-0-12-8157...
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| Citrus fruits and peel (orange, pomelo and lemon) |
Extraction - 3 kV/cm—fruits, 10 kV/cm — peel.
Mild (Thermal-1) and intensive (Thermal-2) thermal treatments were applied for comparison. A pilot-scale PEF system, with a flow rate of 30 L/h and maximum field strength of 20 kV/cm, was used. |
Increased yield of juice by 25% for oranges, 37% for pomelos and 59% for lemon, improved extraction of polyphenols to 50%.
PEF treatment at a specific energy of 150 kJ/L resulted in 9.0 and 8.0 decimal reductions of E. coli and S. cerevisiae. PEF preserved the characteristic compounds associated with a fresh flavor. |
Kantar et al., 2018Kantar, S., Boussetta, N., Lebovka, N., Foucart, F., Rajha, H., Maroun, H., Louka, N., & Vorobiev, E. (2018). Pulsed electric field treatment of citrus fruits: improvement of juice and polyphenols extraction. Innovative Food Science & Emerging Technologies, 46, 153-161. http://dx.doi.org/10.1016/j.ifset.2017.09.024.
http://dx.doi.org/10.1016/j.ifset.2017.0...
; Lee et al., 2021Lee, H., Choi, S., Kim, E., Kim, Y.-N., Lee, J., & Lee, D.-U. (2021). Effects of pulsed electric field and thermal treatments on microbial reduction, volatile composition, and sensory properties of orange juice, and their characterization by a principal component analysis. Applied Sciences, 186, 1-11.; Salehi, 2020Salehi, F. (2020). Physico-chemical properties of fruit and vegetable juices as affected by pulsed electric field: a review. International Journal of Food Properties, 23(1), 1036-1050. http://dx.doi.org/10.1080/10942912.2020.1775250.
http://dx.doi.org/10.1080/10942912.2020....
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| Vegetables |
Sterilization - Using a relatively small, low temperature, atmospheric, dielectric barrier discharge surface plasma generator.
Samples were exposed to a fixed electric field strength of 2.15 kV/cm. The specific energy ranged from 0.6 kJ/kg to 50.3 kJ/kg. |
achieved ≥ 6 log reduction in concentration of vegetative bacterial and yeast cells within 4 minutes and ≥ 6 log reduction of Geobacillus stearothermophilus spores within 20 minutes.
The best result for tomatoes at a specific energy of 1.2 kJ/kg induced a high score of peeling ability that led to less product loss and could therefore increase the yield by 33.84%-41.53%. |
Mastanaiah et al., 2013Mastanaiah, N., Johnson, J. A., & Roy, S. (2013). Effect of dielectric and liquid on plasma sterilization using dielectric barrier discharge plasma. PLoS One, 8(8), e70840. http://dx.doi.org/10.1371/journal.pone.0070840. PMid:23951023.
http://dx.doi.org/10.1371/journal.pone.0...
; Koch et al., 2022Koch, Y., Witt, J., Lammerskitten, A., Siemer, C., & Toepfl, S. (2022). The influence of Pulsed Electric Fields (PEF) on the peeling ability of different fruits and vegetables. Journal of Food Engineering, 322, 110938. http://dx.doi.org/10.1016/j.jfoodeng.2021.110938.
http://dx.doi.org/10.1016/j.jfoodeng.202...
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| Fruit juice with the addition of stevia |
Extraction - 30 kV/cm for 230 μs; 40 kV/cm for 230 μs; 21 kV/cm 300 μs with 2.5% stevia.
1.3 and 5 kV/cm, 10 kJ/kg. |
The retention of ascorbic acid increased by over 74%. The enhancement of anthocyanins and carotenoids extraction.
Increased the juice yield (+ 28%). |
Carbonell-Capella et al., 2017Carbonell-Capella, J. M., Buniowska, M., Cortes, C., Zulueta, A., Frigola, A., & Esteve, M. J. (2017). Influence of pulsed electric field processing on the quality of fruit juice beverages sweetened with Stevia rebaudiana. Food and Bioproducts Processing, 101, 214-222. http://dx.doi.org/10.1016/j.fbp.2016.11.012.
http://dx.doi.org/10.1016/j.fbp.2016.11....
; Nowosad et al., 2021Nowosad, K., Sujka, M., Pankiewicz, U., & Kowalski, R. (2021). The application of PEF technology in food processing and human nutrition. Journal of Food Science and Technology, 58(2), 397-411. http://dx.doi.org/10.1007/s13197-020-04512-4. PMid:33564198.
http://dx.doi.org/10.1007/s13197-020-045...
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| Blueberry fruits (Vaccinium myrtillus L.) |
Extraction - 1, 3 and 5 kV/cm, 10 kJ/kg.
Preservation-2 kV/cm, pulse width 1 μs and 100 pulses per second for 2, 4 and 6 min + disinfectant solution [60 ppm peracetic acid (PAA)]. |
Increasing the juice yield (+ 28%) compared to the untreated sample. The juice obtained had a significantly higher total phenolic content (+ 43%), total anthocyanin content (+ 60%) and antioxidant activity (+ 31%).
Reduction of E. coli and Listeria innocua without changing the color and appearance of blueberries |
Bobinaitė et al., 2015Bobinaitė, R., Pataro, G., Lamanauskas, N., Šatkauskas, S., Viškelis, P., & Ferrari, G. (2015). Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products. Journal of Food Science and Technology, 52(9), 5898-5905. http://dx.doi.org/10.1007/s13197-014-1668-0. PMid:26345006.
http://dx.doi.org/10.1007/s13197-014-166...
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Jin et al., 2017Jin, T. Z., Yu, Y., & Gurtler, J. B. (2017). Effects of pulsed electric field processing on microbial survival, quality change and nutritional characteristics of blueberries. Lebensmittel-Wissenschaft + Technologie, 77, 517-524. http://dx.doi.org/10.1016/j.lwt.2016.12.009.
http://dx.doi.org/10.1016/j.lwt.2016.12....
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| Baby spinach leaves and juice |
Freezing - Two trains of bipolar, rectangular pulses with amplitude of 350 V, with 10 s interval between trains. Each train consisted of 500 pulses of 200 μs pulse width and 1600 μs of space between the pulses (frequency 500 Hz).
Combined effects of US and PEF treatment on spinach juice sonicated at a frequency of 40 kHz, radiating power 200 W, and temperature 30 °C for 21 min in an ultrasonic bath, followed by PEF treatment (pulse frequency: 1 kHz, flow rate: 60 mL/min, temperature: 30 °C, time: 335 µs, and electric field strength 9 kV/cm). |
Improved freezing tolerance by applying vacuum impregnation and PEF in the presence of cryoprotectants.
The combined treatment (US-PEF) has achieved the highest value of flavonoids, phenolic, flavonols, anthocyanin, carotenoids, total chlorophyll, vitamin C, DPPH, and total antioxidant capacity than single treatments of US and PEF as well as untreated sample. The inactivation of peroxidase and polyphenol oxidase was increased during US-PEF treatment from 0.85 and 0.025 Abs/min (untreated) to 0.18 and 0.011 Abs/min, respectively. There was a slightly visible variation in color values among all the treatments. |
Demir et al., 2018Demir, E., Dymek, K., & Galindo, G. F. (2018). Technology allowing baby spinach leaves to acquire freezing tolerance. Food and Bioprocess Technology, 11(4), 809-817. http://dx.doi.org/10.1007/s11947-017-2044-7.
http://dx.doi.org/10.1007/s11947-017-204...
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Manzoor et al., 2021Manzoor, M. F., Ahmed, Z., Ahmad, N., Karrar, E., Rehman, A., Aadil, R. M., Al-Farga, A., Iqbal, M. W., Rahaman, A., & Zeng, X.-A. (2021). Probing the combined impact of pulsed electric field and ultra-sonication on the quality of spinach juice. Journal of Food Processing and Preservation, 45(5), e15475.
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| Apple tissue |
Freezing-800 V/cm, pulse duration 1000 μs, time interval 100 ms and 10 pulses. |
Acceleration of cooling processes; good preservation of the macro-shape, inhibition of shrinking, development of large pores in the electroporated tissue. |
Parniakov et al., 2016Parniakov, O., Bals, O., Lebovka, N., & Vorobiev, E. (2016). Pulsed electric field assisted vacuum freeze-drying of apple tissue. Innovative Food Science & Emerging Technologies, 35, 52-57. http://dx.doi.org/10.1016/j.ifset.2016.04.002.
http://dx.doi.org/10.1016/j.ifset.2016.0...
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Wu & Zhang, 2019Wu, Y., & Zhang, D. (2019). Pulsed electric field enhanced freeze-drying of apple tissue. Czech Journal of Food Sciences, 37(6), 432-438. http://dx.doi.org/10.17221/230/2018-CJFS.
http://dx.doi.org/10.17221/230/2018-CJFS...
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| Beef and Chicken meat |
Freezing - 1.4 kV/cm, 20 µs, 50 Hz, 250 kJ/kg (combined with freezing and thawing).
Pulses (150 vs. 300 and 450 vs. 600) and the electric field strength (0.60 vs. 1,20 kV/cm). |
Microstructural changes in meat tissue, improved tenderness and purge loss.
PEF to reduce the undesired liquid inside the package. |
Faridnia et al., 2015Faridnia, F., Ma, Q. L., Bremer, P. J., Burritt, D. J., Hamid, N., & Oey, I. (2015). Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles. Innovative Food Science & Emerging Technologies, 29, 31-40. http://dx.doi.org/10.1016/j.ifset.2014.09.007.
http://dx.doi.org/10.1016/j.ifset.2014.0...
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Baldi et al., 2021Baldi, G., D’Elia, F., Soglia, F., Tappi, S., Petracci, M., & Rocculi, P. (2021). Exploring the effect of pulsed electric fields on the technological properties of chicken meat. Foods, 10(2), 241. http://dx.doi.org/10.3390/foods10020241. PMid:33504106.
http://dx.doi.org/10.3390/foods10020241...
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Karki et al., 2022Karki, R., Oey, I., Bremer, P., & Silcock, P. (2022). Pulsed electric fields application in meat processing. In J. Raso, V. Heinz, I. Alvarez & S. Toepfl (Eds.), Pulsed electric fields technology for the food industry (pp. 399-438). Cham: Springer. http://dx.doi.org/10.1007/978-3-030-70586-2_14.
http://dx.doi.org/10.1007/978-3-030-7058...
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| Peptides isolated from pine and pecan nuts |
Preservation - 1800 Hz and 15 kV/cm.
PEF have been reported to increase the total oil extraction yield |
No changes of the amino acid sequence.
Fresh pecan nuts maintaining oil characteristics and increasing phenolic compounds |
Lin et al., 2017Lin, S., Liang, R., Xue, P., Zhang, S., Liu, Z., & Dong, X. (2017). Antioxidant activity improvement of identified pine nut peptides by pulsed electric field (PEF) and the mechanism exploration. Lebensmittel-Wissenschaft + Technologie, 75, 366-372. http://dx.doi.org/10.1016/j.lwt.2016.09.017.
http://dx.doi.org/10.1016/j.lwt.2016.09....
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Rábago-Panduro et al., 2021Rábago-Panduro, L. M., Peña, M. M., Romero-Fabregat, M. P., Martín-Belloso, O., & Welti-Chanes, J. (2021). Effect of Pulsed Electric Fields (PEF) on extraction yield and stability of oil obtained from dry pecan nuts (Carya illinoinensis (Wangenh. K. Koch)). Foods, 10(7), 1541. http://dx.doi.org/10.3390/foods10071541. PMid:34359410.
http://dx.doi.org/10.3390/foods10071541...
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| Milk |
Preservation - 25.7 kV/cm for 34 μs after heating to 55 °C and maintained for 24 s and heat treatment at 63 °C for 30 min or at 73 °C for 15 min. Using two electrodes installed 0.1-1.0 cm apart in a treatment chamber separated by an insulator, with short pulses (1-10 µs) that are generated by a high voltage (5-20 kV) pulse generator. |
Inactivation of alkaline phosphatase. Reduced xanthine (30%) and plasmin oxidase (7%) activity.
PEF processing concurred that high voltage treatments produce a series of structural and functional changes in the cellular membrane that lead to microorganism death. |
Sharma et al., 2018Sharma, P., Oey, I., Bremer, P., & Everett, D. (2018). Microbiological and enzymatic activity of bovine whole milk treated by pulsed electric fields. International Journal of Dairy Technology, 71(1), 10-19. http://dx.doi.org/10.1111/1471-0307.12379.
http://dx.doi.org/10.1111/1471-0307.1237...
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Sampedro & Rodrigo, 2015Sampedro, F., & Rodrigo, D. (2015). Pulsed Electric Fields (PEF) processing of milk and dairy products. In N. Datta & P. M. Tomasula (Eds.), Emerging dairy processing technologies: opportunities for the dairy industry (pp. 115-148). Chichester: John Wiley & Sons. http://dx.doi.org/10.1002/9781118560471.ch5.
http://dx.doi.org/10.1002/9781118560471....
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