High Pulsed Electric Fields Research Articles

Combined effects of high hydrostatic pressure and pulsed electric fields on quinoa starch: Analysis of microstructure, morphology, thermal, and pasting properties

The aim of this study was to evaluate the impact of non-thermal methods, using high hydrostatic pressure (HHP) and pulsed electric field (PEF), on the dual modification of quinoa starch and to analyze the microstructural, morphological, thermal, pasting, and texture properties. Starch was treated with HHP at 400 MPa for 10 min, while PEF was applied using voltages of 10 and 30 kV cm−1 for a total time of 90s. The modification techniques were effective in breaking down amylose molecules and amylopectin branches, where for the dual treatment, higher values of DP6–12 were found. The average diameter and gelatinization temperatures were elevated after HHP, thus forming clusters that require more energy for paste formation. The use of 30 kV cm−1 and 400 MPa (HP30) in starch facilitates the creation of new food products with better texture, stability and nutritional value, making them suitable for use in food emulsions and the cosmetics industry.

Effects of different pretreatment on the drying characteristics and pectin properties of jujube by microwave coupled with pulsed vacuum drying

AbstractThe effects of ultrasound (US), ultrahigh pressure (UP), cold plasma (CP), and high pressure and pulsed electric fields (PEF) pretreatments were evaluated for drying characteristics, bioactive components, and pectin properties of jujube slices during microwave coupled with pulsed vacuum drying (MPVD). US, CP, and PEF reduced drying time by 18.75%, while UP reduced it by 6.25%. Samples treated with US and PEF showed improved color and rehydration (345.11%, 319.24%), with SEM revealing larger pores post‐pretreatment. PEF‐treated jujube had highest phenol (16.95 mg GAE/g DW) and water‐soluble pectin(WSP) (43.71 mg/g AIR), correlating positively with rehydration (r = 0.67). CP had highest flavonoid content (17.01 mg RE/g DW) and US showed highest antioxidant activity (DPPH 80.57%, ABTS 89.65%). Chelate‐soluble pectin (CSP) Sodium carbonate‐soluble pectin (NSP) was positively correlated with hardness (r = 0.71, 0.69). These findings suggest pretreatments improve drying efficiency, nutrient retention, and pectin functionality in jujube products. Practical ApplicationsDrying for jujube (Ziziphus jujuba Mill.) is the most common method of processing and ensure the sale. Three kinds of non‐thermal processing pretreatment method (ultrasound, ultrahigh pressure, and cold plasma) combined with novel drying method, microwave coupled pulsed vacuum drying (MPVD) was studied in the application on the dehydration of jujube slice in this paper. The drying characteristics and pectin properties of winter jujube were analyzed and treated by MPVD compared with freeze drying and hot air drying, for both technological research and processing practice. The drying kinetics, bioactive compounds, antioxidant capacity, sensory attributes, and pectin properties were also used as descriptors in order to promising dehydration method for obtaining high value‐added jujube products. Moreover, the relationship between the cell wall pectin and the phenols, hardness and crispness were analyzed, which give a new insight to study the changing scheme in the nutrients and the texture during the dehydration for fruits and vegetables.

Combined hurdle effects of pulsed electric field and ultraviolet-C irradiation on microbial load reduction and composition of hemeproteins from Asian seabass gills

The combined effects of two non-thermal technologies, namely pulsed electric field (PEF) and ultraviolet-C (UV–C) irradiation, on microbial load reduction and composition of crude hemeprotein extract (CHPE) from Asian seabass gills were investigated. PEF at two intensities (15 kV and 17.5 kV) for different times (0, 1, 2.5, 5 and 10 min) was employed to treat CHPE solution. Subsequently freeze-dried PEF treated powders were exposed to UV-C for varying durations (0, 15 and 30 min). Microbial community in gill and selected CHPE powders was also determined using next generation sequencing (NGS). PEF treatment effectively reduced the initial microbial load (8.0 log10 CFU/g) when high PEF intensity (17.5 kV) for longer treatment time (5 min) was employed, leading to microbial load reduction to 5.5 log10 CFU/g. However, prolonged PEF treatment adversely affected CHPE properties, as witnessed by the decreased heme iron content and alterations in protein patterns. Subsequent UV-C irradiation of freeze-dried PEF-treated CHPE powder for 15 min demonstrated a synergistic effect on further reduction of microbial counts to 3.0 log10 CFU/g. NGS analysis showed the dominance of Flavobacteriaceae families in the microbial community composition in gill, untreated CHPE powder and PEF-UV-C treated CHPE powder. Nevertheless, no Vibrio parahaemolyticus and other Vibrio spp. were detected in all samples. The study revealed the potential of combined non-thermal hurdle technologies, under appropriate conditions, in ensuring microbiological safety and maintaining quality of CHPE. CHPE powder could therefore be used for fortification in food products as an iron supplement to alleviate iron-deficient anemia.

Evaluation of pulsed electric field and high-pressure processing on the overall quality of refrigerated Concord grape juice

Consumers' demands for minimally processed juices are prompting the expansion of refrigerated, cold-pressed juice market. To develop a nutritious, cold-pressed Concord grape juice, high pressure processing (HPP, 600 MPa, 3 min, 5 °C) and pulsed electric field (PEF, 0.85 kV/cm, 300 pulses) were utilized and the resultant juice was compared with the heat treated (HT, 63 °C, 3 min) juice. HPP was able to preserve the physicochemical properties, reduce microbial load and extend the shelf-life of juice under refrigeration. PEF treatment significantly increased the juice yield (p < 0.01), antioxidants contents and antioxidant activity (p < 0.05). Macroscopic observation indicated that the skin cell structure was altered after PEF. PEF + HPP treated juice had significantly higher purchase intent, appearance and aroma likings (p < 0.05). Combination of PEF and HPP can produce a superior cold-pressed Concord grape juice that meets consumers’ demands for fresh and nutritious fruit juices.

Calculation and experimental determination of the speed of advancement of the plasma leader channel of a pulse spark discharge in atmospheric air

Goal. Calculation and experimental determination of middle speed vL of advancement of plasma leader channel of a pulse spark discharge in the long air interval of the double-electrode discharge system (DEDS) «tip-plane». Methodology. Bases of the theoretical electrical engineering and electrophysics, electrophysics bases of technique of ultra- and high-voltage and high pulse currents, bases of high-voltage pulse technique and measuring technique. Results. The close calculation and experimental method of determination of middle speed vL of advancement of plasma leader channel of an electric pulse spark discharge is offered in the long air interval of DEDS «tip-plane». This method is based on the offered calculation empiric formula for finding of the indicated speed vL and results of decoding of oscillograms of process of cut of in-use standard interconnect аperiodic pulse of over- and high-voltage of temporal shape of Tm/Тd≈200 μs/1990 μs of positive polarity at an electric hasp in indicated DEDS of long air intervals with their minimum length of lmin, numeral making 1,5 m (first case) and 3 m (second case). It is shown that middle speed vL of advancement in atmospheric air of front of plasma channel of positive leader of an electric pulse spark discharge in probed DEDS «tip-plane» for two considered applied cases at lmin=1,5 m of lmin=3 m numeral makes approximately vL≈(1±0,03)∙105 m/s. The found numeral value of this speed vL well coincides with the known experimental information for speed of advancement of vL≈105 m/s in atmospheric air of plasma channel of negative leader for a long storm spark discharge in DEDS «charged cloud-earth». It is set that for the standard interconnect аperiodic pulse of high- and ultra- voltage of temporal shape of Tm/Тd≈200 μs/1990 μs of positive polarity middle value of aggressive strength Ed of high pulse electric field in the air interval of probed DEDS «tip-plane» numeral makes minimum length of lmin=1,5 m near Ed1≈360,8 kV/m, and for his minimum length of lmin=3 m of − Ed2≈313,4 kV/m. Originality. The comfortable is developed in the use and reliable in practical realization technicians-and-engineers calculation and experimental method of research in the conditions of high-voltage electrophysics laboratory of difficult electro-discharge processes of development of leader hasp of long air intervals and determination of minimum electric durability of air insulation of electrical power engineering and electrophysics equipment on working voltage of classes of 330-1150 kV. Practical value. Application in area of industrial electrical power engineering and high-voltage pulse technique of the got numeral electrophysics results and offered calculation and experimental method of determination of middle speed vL of advancement in atmospheric air of plasma channel of leader of a long spark discharge will allow, from one side, to deepen our scientific knowledges about a long electric pulse spark discharge in an air dielectric, and, from other side, to develop high-voltage electrical power engineering and electrophysics devices with enhanceable reliability of their work both in normal operation and malfunctions.

Dielectric permittivity of PZT 95/5 ferroelectric ceramics and 0.27PIN-PMN-0.26PT single crystals under pulsed high electric fields

The dependence of the dielectric permittivity of ferroelectric materials on electric field magnitude impacts the performance of ferroelectric devices. In a ferroelectric generator, a shock wave travels through the ferroelectric element and depolarizes it, and surface charges are released from the element electrodes, resulting in the generation of a megawatt power level for several microseconds. The dielectric properties of the compressed and uncompressed zones of the ferroelectric element affect the generated voltage and energy. The results of previous studies indicate that the low-field dielectric permittivity of poled Pb0.99(Zr0.95Ti0.05)0.98Nb0.02O3 (PZT 95/5) ferroelectrics in the uncompressed zone differs significantly from the high-field permittivity. Herein, the results are presented from the experimental investigation of the high-field permittivity of poled uncompressed PZT 95/5 ferroelectric ceramics and films, PZT 52/48 ferroelectric ceramics, and rhombohedral 0.27Pb(In1/2Nb1/2)O3–0.47Pb(Mg1/3Nb2/3)O3–0.26PbTiO3 (0.27PIN-PMN-0.26PT) and 0.68Pb(Mg1/3Nb2/3)O3–0.32PbTiO3 (0.68PMN-0.32PT) ferroelectric single crystals. The dependences of the permittivity on the electric field were determined using a pulsed electric field ranging from 0.1 to 10 kV/mm. The data indicate that the application of a pulsed high electric field results in a fourfold increase in the relative permittivity of PZT 95/5 ceramics and films over the small signal value (from 300 to 1200), and a threefold increase in the permittivity of single-domain [111]c cut and poled 0.27PIN-PMN-0.26PT crystals (from 700 to 2100), while a high electric field does not have a significant impact on the permittivity of PZT 52/48 ceramics or 0.27PIN-PMN-0.26PT and 0.68PMN-0.32PT crystals cut and poled in the domain engineered [001]c or [011]c direction.

Finite Element Evaluation of the Electric Field Distribution in a Non-Homogeneous Environment.

Finite element analysis is used in this study to investigate the effect of media inhomogeneity on the electric field distribution in a sample composed of cells and their extracellular matrix. The sample is supposed to be subjected to very high pulsed electric field. Numerically computed electric field distribution and transmembrane potential at the cell membrane in electroporation conditions are considered in order to study cell behavior at different degrees of inhomogeneity. The different inhomogeneity grade is locally obtained using a representative model of fixed volume with cell-cell distance varying in the range of 1-283 um. The conductivity of the extracellular medium was varied between plain collagen and a gel-like myxoid matrix through combinations of the two, i.e., collagen and myxoid. An increase in the transmembrane potential was shown in the case of higher aggregate. The results obtained in this study show the effect of the presence of the cell aggregates and collagen on the transmembrane potential. In particular, by increasing the cell aggregation in the two cases, the transmembrane potential increased. Finally, the simulation results were compared to experimental data obtained by culturing HCC1954 cells in a hyaluronic acid-based scaffold. The experimental validation confirmed the behavior of the transmembrane potential in presence of the collagen: an increase in electroporation at a lower electric field intensity was found for the cells cultured in the scaffolds where there is the formation of collagen areas.

Tumor location on electroporation therapies by means of multi-electrode structures and machine learning

Electroporation is a phenomenon produced in the cell membrane when it is exposed to high pulsed electric fields that increases its permeability. Among other application fields, this phenomenon can be exploited in a clinical environment for tumor ablation therapies. In this context to achieve optimum results, it is convenient to focus the treatment on the tumor tissue to minimize side effects. In this work, a pre-treatment tumor location method is developed, with the purpose of being able to precisely target the therapy. This is done by taking different impedance measurements with a multi-output electroporation generator in conjunction with a multi-electrode structure. Data are processed by means of a vector of independent artificial neural networks, trained and tested with simulation data, and validated with phantom gels. This algorithm proved to provide suitable accuracy in spite of the low electrode count compared to the number of electrodes of a standard electrical impedance tomography device.

A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations

Meat and its by-products offer a rich source of bioactive compounds which have potential applications in both the food and pharmaceutical industries. In this review, we present several extraction methods and report the identification and properties of bioactive peptides. We also examine the challenges and limitations associated with their use in food applications. Enzymatic hydrolysis and fermentation using starts cultures are common methods for generating bioactive peptides from meat proteins. Additionally, natural gastrointestinal digestion can also produce bioactive peptides. However, emerging technologies like high hydrostatic pressure, subcritical extraction and pulsed electric fields can improve hydrolysis and increase the yield of bioactive peptides. Online bioinformatics applications have emerged as an established method for identifying potentially bioactive peptides. These tools reduce the cost and time required for traditional methods of research. Finally, incorporating bioactive peptides into diets for specific purposes such as supporting vulnerable populations like children and the elderly ensures safety and efficacy.

Combined removal experiment of multiple impurities from W/O emulsions under high frequency pulsed electric field: Study on laws of desalination, decalcification, and deacidification

AbstractElectrocoalescence is widely used to dehydrate crude oil, but impurities in crude oil are extremely complex, which greatly weaken the effect of dehydration. To understand the coupling law of various impurities, a static demulsification experiment was conducted under a high frequency and high voltage pulsed electric field to investigate the effects of electric field parameters (voltage, frequency, pulse width ratio), emulsification strength, electrocoalescence time, water content, acid value, injection alkali ratio, calcium content, decalcification agent concentration and removal process on desalination, decalcification, and deacidification. The results showed that the desalination and decalcification rates varied synchronously with the electric field parameters and water content. Additionally, the desalination and decalcification rates decreased with the emulsification strength, alkali injection ratio, acid value, and calcium content. Further, they increased first and then decreased with decalcifier concentration. The deacidification rate did not vary with the electric field parameters, but it strengthened with the water content and alkali injection ratio. Conversely, it decreased with the acid value, calcium content, and decalcifier concentration. Additionally, it increased first and then decreased with the emulsification intensity. The best removal procedure is deacidification followed by decalcification. These findings are helpful to achieve the combined removal of various impurities in crude oil.

Synergistic depolymerisation of alginate and chitosan by high hydrostatic pressure (HHP) and pulsed electric fields (PEF) treatment in the presence of H2O2

Physically-induced depolymerisation procedures are often preferred for obtaining alginate and chitosan oligosaccharides as they either do not use or make minimal use of additional chemicals; therefore, separation of the final products is facile. In this work, solutions of three types of alginate with different mannuronic and guluronic acid residues ratio (M/G ratio) and molecular weights (Mw) and one type of chitosan were non-thermally processed by applying high hydrostatic pressures (HHP) up to 500 MPa (20 min) or pulsed electric fields (PEF) up to 25 kV cm−1 (4000 μm) in the absence or presence of 3 % hydrogen peroxide (H2O2). The impact on the physicochemical properties of alginate and chitosan was investigated by rheology, GPC, XRD, FTIR, and 1H NMR. In the rheological investigations, the apparent viscosities of all samples decreased with increasing shear rate, indicating a non-Newtonian shear-thinning behaviour. GPC results reported Mw reductions that ranged between 8 and 96 % for all treatments. NMR results revealed that HHP and PEF treatment predominantly reduced the M/G ratio of alginate and the degree of deacetylation (DDA) of chitosan, whilst H2O2 promoted an increase in the M/G ratio in alginate and DDA of chitosan. Overall, the present investigation has demonstrated the feasibility of HHP and PEF for rapidly producing alginate and chitosan oligosaccharides.

Characterization of Experimentally Observed Complex Interplay between Pulse Duration, Electrical Field Strength, and Cell Orientation on Electroporation Outcome Using a Time-Dependent Nonlinear Numerical Model.

Electroporation is a biophysical phenomenon involving an increase in cell membrane permeability to molecules after a high-pulsed electric field is applied to the tissue. Currently, electroporation is being developed for non-thermal ablation of cardiac tissue to treat arrhythmias. Cardiomyocytes have been shown to be more affected by electroporation when oriented with their long axis parallel to the applied electric field. However, recent studies demonstrate that the preferentially affected orientation depends on the pulse parameters. To gain better insight into the influence of cell orientation on electroporation with different pulse parameters, we developed a time-dependent nonlinear numerical model where we calculated the induced transmembrane voltage and pores creation in the membrane due to electroporation. The numerical results show that the onset of electroporation is observed at lower electric field strengths for cells oriented parallel to the electric field for pulse durations ≥10 µs, and cells oriented perpendicular for pulse durations ~100 ns. For pulses of ~1 µs duration, electroporation is not very sensitive to cell orientation. Interestingly, as the electric field strength increases beyond the onset of electroporation, perpendicular cells become more affected irrespective of pulse duration. The results obtained using the developed time-dependent nonlinear model are corroborated by in vitro experimental measurements. Our study will contribute to the process of further development and optimization of pulsed-field ablation and gene therapy in cardiac treatments.

Impact of emerging food processing technologies on structural and functional modification of proteins in plant-based meat alternatives: An updated review.

In the past decade, the plant-based meat alternative industry has grown rapidly due to consumers' demand for environmental-friendly, nutritious, sustainable and humane choices. Consumers are not only concerned about the positive relationship between food consumption and health, they are also keen on the environmental sustainability. With such increased consumers' demand for meat alternatives, there is an urgent need for identification and modification of protein sources to imitate the functionality, textural, organoleptic and nutritional characteristics of traditional meat products. However, the plant proteins are not readily digestible and require more functionalization and modification are required. Proteins has to be modified to achieve high quality attributes such as solubility, gelling, emulsifying and foaming properties to make them more palatable and digestible. The protein source from the plant source in order to achieve the claims which needs more high protein digestibility and amino acid bioavailability. In order to achieve these newer emerging non-thermal technologies which can operate under mild temperature conditions can reach a balance between feasibility and reduced environmental impact maintaining the nutritional attributes and functional attributes of the proteins. This review article has discussed the mechanism of protein modification and advancements in the application of non-thermal technologies such as high pressure processing and pulsed electric field and emerging oxidation technologies (ultrasound, cold plasma, and ozone) on the structural modification of plant-based meat alternatives to improve, the techno-functional properties and palatability for successful food product development applications.

Hurdle effect of thermosonication and non‐thermal processing on the quality characteristics of fruit juices: An overview

AbstractTraditional thermal processing technologies are widely used to extend the shelf life of fruit juices. However, its detrimental effect on the nutritional and sensory properties of fruit juices paved the way for alternative food processing technologies. Non‐thermal processing methods can be a substitute for thermal methods because they have no/minimal effect on the nutritive and sensory qualities of fruit juices and improve their storage quality by deactivating enzymes and eliminating microorganisms. In this review article, combined use of thermosonication (TS) with other non‐thermal processing technologies in fruit juice processing has been detailed. Additionally, the impact of TS on the various qualities of fruit juices as well as the TS mechanism have been covered. TS, one of the emerging non‐thermal technologies have been preferred in fruit juice and beverage processing industries over the past few years, due to consumer's preference towards high quality and nutritious food products. When TS is employed in combination with other non‐thermal processing methods, it reduces processing time, improves process efficiency, and reduces power consumption. The content of this review paper might be beneficial for upcoming research and the commercialization of this hurdle‐based approach.Practical ApplicationsGenerally, fruit juices were treated using thermal methods (e.g., pasteurization) for extending the shelf life by inactivating microbial and enzymatic activities. But it shows negative impact on the nutritional and sensorial attributes of fruit juices. Non‐thermal technologies like, TS has been preferred as an alternative method for the processing of juices due to their less/no effect on the quality parameters of juices. The benefits of TS as compared with thermal treatments include less flavor loss, significant energy savings, and increased homogeneity. TS reduces the processing temperature and time required for pasteurization of juices and it can be used to make high‐quality fruit juices that are additive‐ and preservative‐free. In the review, the effect of TS on fruit juice quality as well as its combined effect with high pressure processing and pulse electric field processing has been summarized. The finding of this review paper might be helpful for the further exploration of these technologies in the large‐scale food industries.

Special Issue on Electroporation Systems and Applications

High pulsed electric fields (PEF) trigger the phenomenon of a transient increase in the permeability of the plasma membranes of biological cells, which is known as electroporation [...]

Influence of High Hydrostatic Pressure and Pulsed Electric Field Treatment on Moisture Absorption of Wheat Grains

AbstractThe effect of high pressure (0.1–600 MPa) and pulsed electric field (E = 3 and 6 kV cm−1) pretreatments on the moisture absorption properties of non‐hulled wheat grains were investigated. Microwave sensor was used as a non‐invasive technique for determination of the moisture content. The results demonstrated that high pressure soaking (&gt;100 MPa) of wheat grains significantly increased the water uptake. High pressure soaking (600 MPa) decreased the water uptake due to the starch gelatinization and as a result appearance of structural changes. Compared to control samples, PEF‐pretreated samples showed a sharp increase of water absorption at the initial process with a further reduction of equilibrium water content. Peleg's water absorption model was adapted to the measured data of non‐hulled wheat grains. Results showed a good prediction of Peleg's equation in all experiments, which gave the possibility for estimation of initial water absorption rate and equilibrium moisture content.

Understanding the effect of meat electrical conductivity on Pulsed Electric Field (PEF) process parameters and the ability of PEF to enhance the quality and shorten sous vide processing for beef short ribs

The aim of this research was to investigate how the electrical conductivity of short ribs affected Pulsed Electric Field (PEF) process parameters and the ability of PEF to enhance their quality and reduce sous vide (SV) processing time. Short ribs with different range of electrical conductivity (3–6, 6–9, and 9–12 mS/cm) values were treated using input voltage of 10 kV, pulse width of 20 µs, pulse frequency of 50 Hz and pulse number, of either 1600 (low intensity PEF/LPEF) or 5200 (high intensity PEF/HPEF), followed by SV processing at 60 °C for either 24 or 36 h. The quality parameters assessed were cooking loss (%), Texture Profile Analysis (TPA) parameters, and Commission Internationale d’Eclairage (CIE) L*a*b* colour parameters. There was a variation in electrical conductivity of short ribs according to the position of the bone in the short rib, which demonstrated good congruence with the distribution of fat and connective tissue. SV processing with or without PEF pre-treatment did not have a significant effect (p > 0.05) on cooking loss or CIE L*a*b* colour parameters. Short ribs with a medium conductivity (6–9 mS/cm) had a significantly lower hardness after high intensity PEF followed by SV for 24 h, whilst short ribs with an average conductivity of 3–6 and 9–12 mS/cm required longer SV time (up to 36 h) and had a significantly lower hardness compared to non PEF pre-treated samples. TPA values of short ribs treated with the same PEF intensity and SV processing parameters were comparable regardless of the short ribs initial electrical conductivity, which indicates that PEF treatment could ameliorate the biological electrochemical variability inherent to short ribs and PEF could be the potential tool to decrease their SV processing time and enhance their tenderness.

Effect of High Hydrostatic Pressure and Pulsed Electric Fields Processes on Microbial Safety and Quality of Black/Red Raspberry Juice.

Black and red raspberries are fruits with a high phenolic and vitamin C content but are highly susceptible to deterioration. The effect of high hydrostatic pressure (HHP 400–600 MPa/CUT-10 min) and pulsed electric fields (PEF, frequency 100–500 Hz, pulse number 100, electric field strength from 11.3 to 23.3 kV/cm, and specific energy from 19.7 to 168.4 kJ/L) processes on black/red raspberry juice was studied. The effect on the inactivation of microorganisms and pectin methylesterase (PME) activity, physicochemical parameters (pH, acidity, total soluble solids (°Brix), and water activity (aw)), vitamin C and phenolic compounds content were also determined. Results reveal that all HHP-treatments produced the highest (p < 0.05) log-reduction of molds (log 1.85 to 3.72), and yeast (log 3.19), in comparison with PEF-treatments. Increments in pH, acidity, and TSS values attributed to compounds’ decompartmentalization were found. PME activity was partially inactivated by HHP-treatment at 600 MPa/10 min (22% of inactivation) and PEF-treatment at 200 Hz/168.4 kJ/L (19% of inactivation). Increment in vitamin C and TPC was also observed. The highest increment in TPC (79% of increment) and vitamin C (77% of increment) was observed with PEF at 200 Hz/168.4 kJ/L. The putative effect of HHP and PEF on microbial safety, enzyme inactivation, and phytochemical retention is also discussed in detail. In conclusion, HHP and PEF improve phytochemical compounds’ content, microbial safety, and quality of black/red raspberry juice.

Effect of processing on the preservation of bioactive compounds in traditional and exotic fruits: a review

Bioactives are natural substances that may function as antioxidant, anti-inflammatory, antimicrobial, and anticarcinogenic agents. They include phenolic compounds, carotenoids, and vitamins that can exert health-promoting effects. Conventional fruit processing (e.g., heat treatment) can negatively affect the content and possibly the integrity of bioactives in the source material. Meanwhile, non-conventional techniques, such as high pressure processing and pulsed electric field, may increase the extractability of bioactives from the food matrix and enhance their availability for intestinal absorption. Although berries are usually perceived as outstanding sources of antioxidants, other conventional fruits also stand out, such as apple, banana, grape, mango, and orange. Nevertheless, exotic fruits, such as Buriti, mamey, açaí, pitanga, camapu, and tucumã are less frequently consumed, even though they can provide relevant bioactives. Additionally, fruit processing generates by-products containing high-value bioactives that can re-enter the industry cycle while minimizing the quantity of waste generated. Future studies should further examine the potential of exotic fruits using their discarded portions. Thus, identifying the best techniques for their use and maximum phytochemical extraction would be essential to reducing their environmental impact. Additionally, novel functional foods and nutraceuticals can be obtained by exploring the bioactive potential of these feedstocks and their processing discards.

Pulsed field ablation as the first choice regarding oesophageal safety for atrial fibrillation ablation?

Abstract Funding Acknowledgements Type of funding sources: None. Background The occurrence of endoscopy-detected oesophageal lesions has been reported in patients with atrial fibrillation (AF) after thermal-based pulmonary vein isolation (PVI) with even higher risk in patients undergoing ablation of the left atrial posterior wall (LAPW) (1). The main mechanism of oesophageal injury is thermal, resulting in oesophageal dysmotility, ulceration, perforation, or left atrio-oesophageal fistula formation, which are rare but life-threatening sequelae. Pulsed-field ablation (PFA) is a non-thermal ablation technology that uses high amplitude pulsed electrical fields to ablate tissues through cell membrane disruption (2). Precommercial experience with PFA reported no injury to the oesophagus for both PVI and LAPW ablation (3). Purpose To assess oesophageal safety in AF patients treated with three different PFA platforms. Methods In this single-centre experience we retrospectively analysed a total of 72 upper gastrointestinal (GI) endoscopies performed by a certified gastroenterologist one day after left atrial PFA. GI analysis focused on detection of oesophageal lesions nearest the left atrium and evidence of gastric hypomotility. PVI was performed using focal or single shot PFA catheters. Focal PFA catheters achieved PVI using the wide antral circumferential ablation (WACA) technique. LAPW ablation was performed exclusively by using single shot PFA devices. Results The patient characteristics were summarized in Table 1. Focal PFA catheters were used in 78% of patients. Post-procedure endoscopies revealed no mucosal lesions in any patient. Gastroparesis and perioesophageal vagal nerve injury were not found (Table 2). Conclusion PFA, whether applied by single shot devices or focal catheters, seems to be a safe ablation option with respect to oesophageal injury resulting from PVI and LAPW ablation in paroxysmal and persistent AF patients. Irrespective of catheter design, PFA configuration (monopolar versus bipolar, maximum output), or LA lesion set, we found absolute GI safety of PFA as class effect.