Disentangling the effects of electroporation and heat during pulsed electric field (PEF) processing of oat-based milk alternative: A case study on Lactiplantibacillus plantarum inactivation

Abstract

The study aimed to quantify the resistance of two L. plantarum strains and estimate the contribution of temperature during the pulsed electric field (PEF) processing of oat beverage. PEF and thermal inactivation kinetic experiments of L. plantarum strains were performed separately. Log10 reductions ≥5.7 of L. plantarum was achieved when 10–24 kV/cm, 110–115 kJ/L, 80–522 μs, and 35 °C inlet temperature were applied, while strain variability was evident in the performed assessments. Accurate monitoring of the temperature profiles for PEF allowed the estimation of the thermal microbial inactivation which was separated from electroporation effect. The electroporation impact was found to increase with increasing electric field strengths. Temperature measurements in the treatment zone confirmed the presence of hot spots. At higher specific energy inputs, there was significant contribution of temperature to the total observed inactivation. This contribution became smaller when the flow rate was increased, as shorter residence time reduced the exposure to high temperature peaks. Industrial relevanceThe findings demonstrated the potential of PEF as a promising technology for the microbial decontamination of oat-based milk alternative. Knowledge of strain variability in response to emerging food processing technologies is critical during process optimisation and quantitative microbial risk assessment. New developments in PEF equipment and process should ideally aim to maximize inactivation while minimizing the impact of high temperature on sensitive food constituents.