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Applied Sciences
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Applications of Pulsed Electric Field (PEF) Interactions with Biological Cells
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Special Issue "Applications of Pulsed Electric Field (PEF) Interactions with Biological Cells"

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Applied Biosciences and Bioengineering".

Deadline for manuscript submissions: 20 December 2023 | Viewed by 1165

Special Issue Editors

Prof. Dr. Luis Redondo

E-Mail Website
Guest Editor
Pulsed Power Advanced Applications Group, Lisbon Engineering Superior Institute, GIAAPP/ISEL, Lisbon, Portugal
Interests: solid-state pulse power; pulsed power applications; semiconductors; high-voltage pulses; industrial applications; high-voltage engineering
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Bucur Novac
E-Mail Website
Guest Editor
Wolfson School of MEME, Loughborough University, Loughborough, UK
Interests: pulsed power physics and technology

Special Issue Information

Dear Colleagues,

Over the past decade, advances related to pulsed electric field (PEF) techniques have matured considerably, contributing to a broad range of applications in the medical, environmental, food, energy, and biotechnological fields.

This Special Issue will provide an excellent opportunity for sharing the latest results related to the development of technologies associated with the generation of PEFs, from pulsed power generators to treatment chambers, as well as their applications in various domains. In addition, there will also be works presented that describe PEF techniques applied for cancer treatment and tumor ablation, disinfection, decontamination, hygiene, cell and tissue stimulation, wound healing, biomass processing and biofuel generation, food safety and food preservation, agricultural crops, and farming as well as biomedical applications, together with their characteristic diagnostics and analytics.

This Special Issue of Applied Sciences, “Applications of Pulsed Electric Field (PEF) Interactions with Biological Cells”, aims to attract novel contributions covering a wide range of research and applications of the experimental techniques and effects of PEFs on biological cells.

Prof. Dr. Luis Redondo
Prof. Dr. Bucur Novac
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

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. Applied Sciences 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 2300 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 field (PEF) generation
  • diagnostic and analytics
  • PEF applications in the medical, environmental, food, energy, and biotechnological fields
  • experimental techniques and effects from using PEFs in biological cells

Published Papers (2 papers)

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Research

23 pages, 3247 KiB  
Article
Comparative Analysis of Pulsed Electric Fields (PEF) and Traditional Pasteurization Techniques: Comparative Effects on Nutritional Attributes and Bacterial Viability in Milk and Whey Products
by
Aivaras Šalaševičius
,
Dovilė Uždavinytė
,
Mindaugas Visockis
,
Paulius Ruzgys
and
Saulius Šatkauskas
Appl. Sci. 2023, 13(22), 12127; https://doi.org/10.3390/app132212127 - 08 Nov 2023
Viewed by 327
Abstract
With the current upsurge in the desire to foster healthy lifestyles and consume nutritious food products, the food industry has been propelled to develop novel food processing technologies. In our study, we critically evaluated the influence of pulsed electric field (PEF) processing by [...] Read more.
With the current upsurge in the desire to foster healthy lifestyles and consume nutritious food products, the food industry has been propelled to develop novel food processing technologies. In our study, we critically evaluated the influence of pulsed electric field (PEF) processing by comparing it to conventional thermal pasteurization protocols—low temperature, long time (LTLT), high temperature, short time (HTST), and microfiltration (MF)—and its ramifications on the nutritional properties inherent in raw milk, which comprises vitamins, whey protein, amino acids, cholesterol, and fatty acids. A significant difference in β-lactoglobulin content was observed in PEF-treated liquid whey samples compared to those treated with high-temperature (HT) pasteurization, where 4.8-fold reduction with a concentration of 0.80 mg/mL was observed. Liquid whey samples treated with PEF, LTLT, HTST and MF retained β-lactoglobulin content, PEF-treated samples yielded 3.85 mg/mL, while HTST, LTLT, and MF-treated samples had β-lactoglobulin content of 3.62 mg/mL, 3.63 mg/mL, and 3.62 mg/mL compared to raw whey control (RWC) at 3.81 mg/mL. The concentrations of nutritional properties, like vitamins (A, D, E), amino acids, cholesterol, and fatty acids, remained approximately consistent across all the pasteurization methodologies. Moreover, the bacterial viability in the context of various pasteurization methodologies was scrutinized, with an absence of colonies observed in whey specimens subjected to thermal pasteurization. PEF-treated samples exhibited a substantial 1.6-log reduction in coliform colony count to less than 4 CFU/mL after curd reduction, in contrast to raw milk samples. Full article
(This article belongs to the Special Issue Applications of Pulsed Electric Field (PEF) Interactions with Biological Cells)
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23 pages, 2937 KiB  
Article
Pulsed Electric Fields vs. Pectolytic Enzymes in Arinto Vinification: Effects on Yield and Oenological Parameters
by
Mafalda Aguiar-Macedo
,
Luis M. Redondo
,
Marcos Teotónio Pereira
and
Carlos Silva
Appl. Sci. 2023, 13(14), 8343; https://doi.org/10.3390/app13148343 - 19 Jul 2023
Viewed by 610
Abstract
The increase in awareness of consumers and producers regarding the sustainable production and consumption of food commodities is motivating the emergence of new technologies to improve the efficiency of pre-established methods and reduce or supplant the usage of production factors. Thus, innovative technologies, [...] Read more.
The increase in awareness of consumers and producers regarding the sustainable production and consumption of food commodities is motivating the emergence of new technologies to improve the efficiency of pre-established methods and reduce or supplant the usage of production factors. Thus, innovative technologies, such as the nonthermal application of pulsed electric fields (PEFs), may play a crucial role in the optimization of processes, both economically and environmentally (shrinkage of wastage, energy efficiency and decrease in the use of food additives), without compromising the quality of the final product. Thus, a comparison was made between the application of commercial-grade enzymes and PEF treatment to assess the impact on cuvée white grape must and on wine yield and quality. Oenological parameters were evaluated during alcoholic fermentation and after 3 months, with tartaric stability measured after 6 months. For this, assays resorting to 1.5 tons of Arinto grapes were separated into nine similar batches: three control, three treated with enzymes (1.5 g/100 kg) and three subjected to PEFs (1 kV/cm; 2 kJ/kg) at a rate of 4 ton/h. PEFs presented the highest increase in cuvée wine yield of 5.47%; a reduction of 19% of wine lees production was also determined. The effect of PEFs on pH, total acidity, turbidity, total phenols, color intensity, %Ye, total dry extract, volatile acidity and tartaric stability was studied and compared with control and enzymatic treatment. PEF and enzyme usage direct costs were determined; the employment of PEFs represented a direct cost of 0.12 EUR/ton, while enzyme usage was 1.80 EUR/ton. Full article
(This article belongs to the Special Issue Applications of Pulsed Electric Field (PEF) Interactions with Biological Cells)
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