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

被引：438

作者：

Barba, Francisco J. ^{[1
]}

Parniakov, Oleksii ^{[2
]}

Pereira, Sofia A. ^{[3
]}

Wiktor, Artur ^{[4
]}

Grimi, Nabil ^{[2
]}

Boussetta, Nadia ^{[2
]}

Saraiva, Jorge A. ^{[3
]}

Raso, Javier ^{[5
]}

Martin-Belloso, Olga ^{[6
]}

Witrowa-Rajchert, Dorota ^{[4
]}

Lebovka, Nikolai ^{[2
,7
]}

Vorobiev, Eugene ^{[2
]}

机构：

[1] Univ Valencia, Fac Pharm, Nutr & Food Sci Area, Avda Vicent Andres Estelles S-N, E-46100 Burjassot, Spain

[2] Univ Technol Compiegne, Univ Paris 04, Ctr Rech Royallieu, Lab Transformat Integrees Mat Renouvelable UTC ES, F-60205 Compiegne, France

[3] Univ Aveiro, QOPNA, Dept Quim, P-3810193 Aveiro, Portugal

[4] Warsaw Univ Life Sci, Fac Food Sci, Dept Food Engn & Proc Management, Warsaw, Poland

[5] Univ Zaragoza, Fac Vet, Tecnol Alimentos, Zaragoza, Spain

[6] Univ Lleida, Dept Food Technol, Agrotecnio Ctr, Lleida, Spain

[7] NAS Ukraine, Inst Biocolloidal Chem, UA-03142 Kiev, Ukraine

来源：

FOOD RESEARCH INTERNATIONAL | 2015年 / 77卷

关键词：

Pulsed electric fields; Bioactive compounds extraction; Drying; Freezing; Cold pasteurization; Reduction food contaminants; JUICE-SOYMILK BEVERAGE; ORANGE-CARROT JUICE; NUTRITIONALLY VALUABLE COMPOUNDS; SOLUTE AQUEOUS EXTRACTION; SOLID-LIQUID EXPRESSION; SUGAR-BEET COSSETTES; MILK BASED BEVERAGE; PLASMA VITAMIN-C; SACCHAROMYCES-CEREVISIAE; ESCHERICHIA-COLI;

D O I：

10.1016/j.foodres.2015.09.015

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：773 / 798

页数：26

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