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Pulse Electric Field in Liquid Food Processing and Extraction
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Pulse Electric Field in Liquid Food Processing and Extraction

A special issue of Beverages (ISSN 2306-5710).

Deadline for manuscript submissions: closed (20 December 2018) | Viewed by 12331

Special Issue Editors

Prof. Dr. Anet Režek Jambrak

grade E-Mail Website
Guest Editor
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Interests: food engineering; nonthermal and advanced thermal processing technologies; Industry 4.0; sustainability; food processing
Special Issues, Collections and Topics in MDPI journals
Dr. Claudia Siemer

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Guest Editor
Elea GmbH, German Institute of Food Technologies (DIL e.V.), Germany
Interests: pulsed electric field; innovative and novel technologies; industrial implementation of new technologies; inactivation methods for bacterial spores

Special Issue Information

Dear Colleagues,

The German Insitute of Food Technologies (DIL e.V.) and the University of Applied Sciences Osnabrück are hosting the 5th PEF school. The course is an opportunity to learn about the latest developments in PEF applications for food and biotechnology from the people that practice it every day.

Over the course the participants will partake in lectures about fundamentals of PEF technology and its applications. Practical courses and excursions to our industry partners will complete the PEF school program.

This Special Issue would like to draw attention and focus on applications of pulsed electric fields (PEF) in beverages processing, in sustainable beverages processing, extraction of bioactives from fruit and vegetables and also to application of PEF in extraction in terms of increasing bioavaibility and bioacessability in for human health.

Topics will focus on, but are not limited to:

  • PEF in juice preservation
  • PEF in sustainable juice production
  • PEF in extraction of bioactives from fruit and vegetables
  • Industrial requirements for implementation
Prof. Dr. Anet Režek Jambrak
Dr. Claudia Siemer
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. Beverages is an international peer-reviewed open access quarterly 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 1600 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 (PEF)
  • preservation
  • extraction
  • sterilization
  • microbial inactivation
  • sustainability
  • food safety
  • human health
  • industrial implementation

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Published Papers (2 papers)

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Research

13 pages, 269 KiB  
Article
Pulsed Electric Field Extraction and Antioxidant Activity Determination of Moringa oleifera Dry Leaves: A Comparative Study with Other Extraction Techniques
by Eleni Bozinou, Ioanna Karageorgou, Georgia Batra, Vassilis G. Dourtoglou and Stavros I. Lalas
Beverages 2019, 5(1), 8; https://doi.org/10.3390/beverages5010008 - 13 Jan 2019
Cited by 64 | Viewed by 7692
Abstract
The scope of this work was to determine the possibility of the application of the pulsed electric field (PEF) technique to the production of extracts from Moringa oleifera plant material (freeze-dried leaves). Various PEF conditions (pulse duration—PD; and pulse interval—PI) were tested. A [...] Read more.
The scope of this work was to determine the possibility of the application of the pulsed electric field (PEF) technique to the production of extracts from Moringa oleifera plant material (freeze-dried leaves). Various PEF conditions (pulse duration—PD; and pulse interval—PI) were tested. A field strength of 7 kV/cm was used. The total phenols in the extracts were evaluated by the Folin–Ciocalteu method and the antioxidant activity was evaluated by the radical scavenging activity (DPPH•), ferric reducing antioxidant power (FRAP) and Rancimat methods. The results were compared with those of the extracts obtained using other extraction techniques, namely microwave-assisted and ultrasound-assisted extractions, simple boiling water extraction, and plain maceration with water (as the control). The highest extraction of total phenols was achieved by the PEF procedure using 40 min treatment at a PD of 20 msec and a PI of 100 μsec. Additionally, all methods for the determination of the antioxidant activity showed that the activity of the extracts was proportional to the total phenol content. Concerning the PEF procedure, a low pulse duration with a high pulse interval is proposed in order to achieve higher extraction efficiency. Full article
(This article belongs to the Special Issue Pulse Electric Field in Liquid Food Processing and Extraction)
11 pages, 448 KiB  
Article
Comparative Study of Phenolic Profile and Content in Infusions and Concentrated Infusions of Buddleja Scordioides Treated by High-Intensity Pulsed Electric Fields (HiPEF)
by Jesús Omar Díaz-Rivas, José Alberto Gallegos-Infante, Aurora Valdez-Fragoso, Nuria Elizabeth Rocha-Guzmán, Rubén Francisco González-Laredo, Alfredo Rodríguez-Ramírez, Claudia Ivette Gamboa-Gómez and Martha Rocío Moreno-Jiménez
Beverages 2018, 4(4), 81; https://doi.org/10.3390/beverages4040081 - 1 Nov 2018
Cited by 4 | Viewed by 3629
Abstract
The effect of high-intensity pulsed electric fields (HiPEF) has been reported on the microbial resistance of fruit juices and beverages. However, the influence of HiPEF on bioactive compounds in herbal infusions is still limited. The objective of the present work was to evaluate [...] Read more.
The effect of high-intensity pulsed electric fields (HiPEF) has been reported on the microbial resistance of fruit juices and beverages. However, the influence of HiPEF on bioactive compounds in herbal infusions is still limited. The objective of the present work was to evaluate chemical stability of polyphenols of infusions from Buddleja scordioides or Salvilla under thermal processing (concentrates) followed by HiPEF treatments. Buddleja infusions were prepared at 1% w/v of salvilla, heated, filtered and concentrated in a thin falling film evaporator. Three different HiPEF treatments were applied to Buddleja scordioides concentrated beverages. The percentage of pulse rate was 25 and 90%; output temperature, 18.3 ± 1 °C; and the frequency range, 100, 300 and 400 Hz. The feed flow was 0.5 L/h. DPPH radical scavenging assay, inhibition of Nitric Oxide activity and analysis of phenolic acids and flavonoids by UPLC-ESI-MS/MS were determined. ANOVA one-way analysis and Tukey test (p < 0.05) were used to analyze results. Concentration process increases the amount of flavonols; however, the use of HiPEF produces a minor reduction on antioxidant capacity. The use of HiPEF at 1000 kJ/kg and 1100 kJ/kg displays a similar profile on phenolic acids between HiPEF-treated beverages and concentrates, showing that the use of HiPEF may be a promissory technology in the processing practices of herbal infusions. Full article
(This article belongs to the Special Issue Pulse Electric Field in Liquid Food Processing and Extraction)
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