Fermentation Assisted by Pulsed Electric Field and Ultrasound: A Review

Galván-D’Alessandro, Leandro; Carciochi, Ramiro Ariel

doi:10.3390/fermentation4010001

Volume 4, Issue 1

Article Versions

Related Info

More by Authors

Export Article

Open AccessReview

Fermentation 2018, 4(1), 1; https://doi.org/10.3390/fermentation4010001

Fermentation Assisted by Pulsed Electric Field and Ultrasound: A Review

Leandro Galván-D’Alessandro^1,*

and Ramiro Ariel Carciochi^1,2

ISA, Univ. Lille 1, INRA, Univ. Artois, Univ. Littoral Côte d’Opale, EA 7394—ICV—Institut Charles Viollette, 48 Boulevard Vauban, F-59000 Lille, France

Faculty of Engineering, Universidad Nacional del Centro de la Provincia de Buenos Aires, Av. del Valle, 5737 Olavarría, Argentina

Author to whom correspondence should be addressed.

Received: 15 October 2017 / Revised: 29 November 2017 / Accepted: 22 December 2017 / Published: 4 January 2018

(This article belongs to the Special Issue Fermentation and Bioactive Metabolites)

Full-Text | PDF [1132 KB, uploaded 4 January 2018] |

Figures

Abstract

Various novel techniques are proposed to improve process efficiency, quality, and safety of fermented food products. Ultrasound and pulsed electric field (PEF) are versatile technologies that can be employed in conjunction with fermentation processes to enhance process efficiency and production rates by improving mass transfer and cell permeability. The aim of this review is to highlight current and potential applications of ultrasound and PEF techniques in food fermentation processes. Their effects on microbial enzymes, along with mechanisms of action, are also discussed. View Full-Text

Keywords: ultrasound; pulsed electric field; bioactive compounds; fermentation

▼ Figures

Graphical abstract

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).