Pulsed Electric Field Technology Research Articles

Chronic airway diseases: a new frontier in interventional pulmonology

As medical science has advanced, the incidence of central airway lesions, traditionally the primary focus of interventional pulmonology, has decreased significantly. However, the large population suffering from chronic airway diseases, coupled with unmet treatment needs and a high demand for new technologies and methods, has greatly driven the innovation and application of interventional respiratory techniques. The development and clinical application of techniques such as lung volume reduction, targeted lung denervation, pulsed electric field technology, bronchial thermoplasty, and regenerative medicine for chronic airway diseases are providing new treatment options. Chronic airway diseases are becoming a new frontier in interventional pulmonology.

Enhanced extraction of procyanidins from avocado processing residues by pulsed electric fields pre-treatment.

The waste generated by the global production of avocado (Persea americana Mill), which includes peels, seeds, and pulp, poses environmental challenges. The principles of circular economy offer a sustainable solution by valorizing this waste and transforming it into valuable products. This study investigates the potential of avocado by-products, particularly peels and seeds, as a source of procyanidins. Pulsed electric field (PEF) technology has been shown to increase the extraction yield of valuable compounds from food waste/losses. In our study, we optimized the PEF treatment of avocado peels and seeds for the extraction of procyanidins by using Box-Behnken designs with response surface methodology and desirability functions. The effects evaluated were the frequency (1,50,100 Hz), the electric field strength (0.8, 1.1, 1.5 kV/cm) and the number of pulses (100, 150, 200) for avocado peel, while for the avocado seeds were the frequency (50, 100, 150 Hz), the electric field (0.6, 0.7, 0.8 kV/cm) and the total operating time (1, 5, 10 s). Our study showed that the procyanidin content measured by HPLC-FLD significantly increased in PEF-pretreated avocado peel and seeds. The optimized treatment conditions include a frequency of 50 Hz, an electric field strength of 1.31 kV/cm, and 175 electric pulses for the avocado peels, resulting in a procyanidin content of 9798.32 ± 103.83 μg CE/g d.w. For avocado seeds, the optimal conditions include a frequency of 100 Hz, an electric field strength of 0.75 kV/cm, and total operating time of 5.5 s, resulting in a procyanidin content of 21103.12 ± 234.76 μg/g d.w. The precision and validity of the mathematical models confirmed the reliability of these optimal conditions. These results emphasize the potential of PEF technology for the extraction of procyanidin from avocado waste and contribute to environmentally friendly extraction techniques in the food industry.

Exploration of the regulatory mechanism of pulsed electric field on the aggregation behavior of soybean protein isolates

As an emerging protein modification technology, pulsed electric field (PEF) technology in modifying soybean protein isolates (SPI) suffers from unclear mechanism and controversial changes in aggregation structure. To address these issues, the effects of PEF treatment with different electric field intensities (5–30 kV/cm) on the aggregation behavior and spatial structure of SPI were investigated. The results showed that the SPI aggregates exhibited a trend of depolymerization followed by reaggregation with the increase of PEF intensity. At 10 and 15 kV/cm, the polarization effect of PEF induced the unfolding of the tertiary structure of SPI, leading to the enhancement of the electronegativity of the side chains, and the electrostatic repulsive force between the molecules promoted the depolymerization of SPI aggregates. However, with the withdrawal of PEF, the structure of the SPI was partially reversible, resulting in a limited depolymerization effect. When the PEF intensity reached 20 kV/cm and above, SPI underwentstructure unfolding, subunit dissociation, continuous exposure of hydrophobic groups and sulfhydryl groups, and ultimately reaggregation mediated by hydrophobic interactions and disulfide bonding, resulting in the formation of high molecular weight soluble and insoluble protein aggregates. In addition, the formation of free radicals under strong electric fields (≥20 kV/cm) accelerated the oxidation of SPI and promoted the rapid formation of disulfide bonds. This study provides a theoretical basis for the targeted regulation of SPI aggregation structure by PEF.

Modulation of pulsed electric field induced oxidative processes in protein solutions by pro- and antioxidants sensed by biochemiluminescence.

Technologies based on pulsed electric field (PEF) are increasingly pervasive in medical and industrial applications. However, the detailed understanding of how PEF acts on biosamples including proteins at the molecular level is missing. There are indications that PEF might act on biomolecules via electrogenerated reactive oxygen species (ROS). However, it is unclear how this action is modulated by the pro- and antioxidants, which are naturally present components of biosamples. This knowledge gap is often due to insufficient sensitivity of the conventionally utilized detection assays. To overcome this limitation, here we employed an endogenous (bio)chemiluminescence sensing platform, which enables sensitive detection of PEF-generated ROS and oxidative processes in proteins, to inspect effects of pro-and antioxidants. Taking bovine serum albumin (BSA) as a model protein, we found that the chemiluminescence signal arising from its solution is greatly enhanced in the presence of as a prooxidant, especially during PEF treatment. In contrast, the chemiluminescence signal decreases in the presence of antioxidant enzymes (catalase, superoxide dismutase), indicating the involvement of both and electrogenerated superoxide anion in oxidation-reporting chemiluminescence signal before, during, and after PEF treatment. We also performed additional biochemical and biophysical assays, which confirmed that BSA underwent structural changes after treatment, with PEF having only a minor effect. We proposed a scheme describing the reactions leading from interfacial charge transfer at the anode by which ROS are generated to the actual photon emission. Results of our work help to elucidate the mechanisms of action of PEF on proteins via electrogenerated reactive oxygen species and open up new avenues for the application of PEF technology. The developed chemiluminescence technique enables label-free, in-situ and non-destructive sensing of interactions between ROS and proteins. The technique may be applied to study oxidative damage of other classes of biomolecules such as lipids, nucleic acids or carbohydrates.

An avalanche transistor-based Marx circuit pulse generator with sub-nanosecond, high frequency and high-voltage for pathogenic Escherichia coli ablation

Pathogenic Escherichia coli, which will easily cause environmental pollution, is a potentially hazardous microorganism that enters the environment through various routes such as biological feces. The presence of this bacterium poses a serious health risk, especially in water sources. When consuming water containing excessive amounts of pathogenic Escherichia coli, both humans and animals may experience severe health issues, such as diarrhea and gastrointestinal infections. However, current treatment methods for this bacterium are not ideal, and traditional means sometimes struggle to completely eliminate these stubborn microorganisms. In recent years, the scientific community has been exploring new sterilization techniques to address this challenge without causing secondary environmental pollution. Among them, pulsed electric field (PEF) technology has garnered significant attention. By applying high-intensity electric field pulses, PEF technology can have a fatal impact on microbial cells in a very short period of time. Studies have shown that this technology can cause cell membrane perforation, destroying the integrity of the cell and leading to cell death. This method is not only capable of decomposing organic pollutants, but also has a significant bactericidal effect. Nevertheless, despite the theoretical potential of PEF technology, there is still relatively little research on its application, especially in terms of treating pathogenic Escherichia coli. Further studies and experimental verification are needed. This article investigates the bioelectromagnetic effects of electric pulses on pathogenic Escherichia coli in sewage through a self-developed pulse source device (capable of providing a voltage range from 1.7 kV to 2.2 kV, with a rise time of 190 ps and a maximum repetition rate of 20 kHz). The feasibility of using a pulsed electric field to purify water bodies is verified in this report.

High voltage pre-treatment on cheddar cheese for model cheese feed preparation

The growing consumer demand for clean label food products has led to the search for alternatives to calcium-chelating salts in cheese powder production. Pulsed electric field (PEF) technology presents a promising green processing approach with its ability to disrupt casein networks. This study investigated the impact of PEF treatment on Cheddar cheese properties and the resulting model cheese emulsion. Response surface methodology revealed that pulse repetition and electric field strength are the primary parameters influencing the solubilization of calcium and phosphorus from the cheese matrix. Texture profile analysis indicated a notable reduction in cheese hardness with the application of PEF. Despite the significant impact of PEF on cheese structure, our study found no substantial alterations in the emulsion stability of cheeses treated with the applied PEF parameters. These promising results highlight the need for further exploration of alternative PEF parameters, such as different waveforms (i.e. exponential) or shorter pulse durations (nanoseconds), to unlock the full potential of PEF for clean label cheese powder production.

Prospects of pulsed electric fields technology in food preservation and processing applications from sensory and consumer perspectives

SummaryPulsed electric field (PEF) technology is emerging as a versatile and effective alternative to traditional thermal processing, adeptly meeting consumer demands for fresh, safe, tasty, nutritious, and sustainable food products. By applying high‐voltage electric pulses for microseconds to milliseconds, PEF achieves microbial inactivation with minimal thermal impact. Beyond preservation, PEF technology can be used as a pre‐treatment for raw food materials to modify their cell structure, thus facilitating the subsequent food processing steps. Although initially applied to liquid foods, PEF application has been expanded to a diverse range of food categories, including juices, wines, potatoes, meats, and freeze‐dried products. Each application of PEF involves specific process parameters, which significantly influence the product outcomes. This review discusses the application of PEF across various food categories, with a focus on its impact on sensory attributes under different settings. The discussion will mainly revolve current research gaps and proposes strategies to increase consumer acceptance of PEF‐treated products, along with approaches for effectively communicating the benefits of this novel processing technology. It was found that emphasising the sensory, nutritional, and shelf‐life benefits on product packaging, and highlighting its environmental‐friendly benefit can improve consumer acceptance of PEF‐treated products. Furthermore, educating industry practitioners about the advantages of PEF is crucial for its broader implementation in food manufacturing. The successful advancement of PEF technology hinges on collaboration efforts among technologists, industry experts, sensory, and consumer scientists.

Innovation in Cassava Bagasse Valorization: Efficiency of Convective Drying Enhanced with Ultrasound and Pulsed Electric Fields.

This research proposes an efficient alternative for dehydrating cassava bagasse to address the inherent challenges in the handling, transportation, storage, and preservation of this agro-industrial residue generated in cassava starch production plants. This residue is characterized by high moisture retention, considerable volume, and hydrophilic nature, complicating conventional drying methods. This study evaluates the impact of emerging ultrasound (US) and pulsed electric field (PEF) technologies prior to convective drying to enhance the dehydration efficiency of cassava bagasse, aiming at its valorization and contributing to the sustainability of the cassava starch industry. The findings reveal that pretreatment with ultrasound (US) and pulsed electric fields (PEF) significantly reduces the drying time of cassava bagasse compared to convective drying alone. With probe ultrasound at 26 kHz for 30 min, the drying time is reduced by 72% (3.83 h vs. 14.0 h); with bath ultrasound at 37 kHz for 30 min, it is reduced by 56.0% (6.16 h vs. 14.0 h); and with PEF at 7.5 kV/cm for 30 min, it is reduced by 52.4% (6.66 h vs. 14.0 h). These emerging technologies increased the effective diffusivity and modified the molecular structure of the bagasse, thereby improving mass transfer and drying process efficiency. These results are particularly useful for developing more efficient and sustainable strategies for drying agricultural by-products, with direct implications for the post-industrial treatment of agro-industrial residues with high water content.

Industrial Production of Bioactive Nutrient-Enhanced Extra Virgin Olive Oil under Continuous-Flow Ultrasound and Pulsed Electric Field Treatment.

Extra virgin olive oil (EVOO) is a cornerstone of the Mediterranean diet. Many studies have highlighted its crucial preventive role against cardiovascular disease, neurodegenerative disorders, metabolic syndrome and cancer, with these effects being due to the synergistic anti-inflammatory and antioxidant activities of minor components, such as polyphenols and tocols. The aim of the present study is to implement new technologies for olive oil mills and develop an efficient large-sized industrial process for the continuous extraction of healthier EVOOs that are enriched with these bioactive compounds. Non-thermal technologies, namely ultrasound (US) and pulsed electric field (PEF), have been tested, separately and in combination, to eliminate the need for traditional malaxation. There is extensive literature to support the efficacy of ultrasound-assisted extraction (UAE) and PEF treatments in EVOO production. A newly designed US device and a PEF industrial chamber have been combined into a single, integrated continuous-flow setup, the performance of which in the extraction of EVOO from green Coratina olives has been evaluated herein. Extraction yields, physico-chemical and organoleptic characteristics, and polyphenol and tocol contents were monitored throughout the trials, and the last three were measured at accelerated aging times (AAT) of 15 and 30 days. The US and combined US-PEF processes not only increased daily oil production (ton/day, by nearly 45%), but also eliminated the need for kneading during malaxation, resulting in significant energy savings (approximately 35%). In addition, these innovations enriched the resulting EVOO with nutritionally relevant minor components (8-12% polyphenols, 3-5% tocols), thereby elevating its quality and market value, as well as overall stability. The introduction of continuous-flow US and PEF technologies is a remarkable innovation for the EVOO industry, as they offer benefits to both producers and consumers. The EVOO resulting from non-thermal continuous-flow production meets the growing demand for healthier, nutrient-enriched products.

Pulsed Electric Field as a Mild Treatment for Extended Shelf-Life and Preservation of Bioactive Compounds in Blood Orange Juice

The agri-food processing industry predominantly relies on fossil fuels, contributing significantly to greenhouse gas emissions and extensive water use. Climate change requires a conversion of food processing technologies towards sustainability. Our research focuses on testing and validating pulsed electric field (PEF) technology as a mild processing method for stabilizing freshly squeezed, not from concentrate, blood orange juice. Experiments were carried out on a continuous pilot plant endowed with a patented treatment chamber that ensures a constant flow of product without “hot spots” for a homogeneous treatment. Once the operative conditions of the process in terms of energy density were optimized, PEF-treated blood orange juice was tested in order to evaluate the effects on physico-chemical parameters (total soluble solids, total acidity, pH, CIE L*, a*, b*, C*, h color indices, cloud, bioactive compounds (ascorbic acid, total anthocyanins, total and individual flavanones), antioxidant activity (ORAC units, total phenolic content), microbial communities (aerobic mesophilic viable count, yeasts and molds, acid-tolerant microorganisms), residual enzymatic pectinmethylesterase activity, and sensory attributes (flavor, off-flavor, off-odor, color, intensity of odor, acidity, sweetness, bitter, freshness, cooked flavor). Then, in order to simulate the commercial refrigerated distribution of PEF-treated blood orange juice and define its refrigerated shelf-life, the PEF-treated freshly squeezed, not from concentrate, blood orange juice was subjected to physico-chemical, antioxidant, microbiological, and sensory evaluations over twenty days of refrigerated storage at 4 ± 1 °C. The PEF treatment effectively ensured excellent microbial inactivation and enhanced the nutritional and health characteristics of the juice, thereby extending its shelf-life. This study demonstrates the significant potential of the PEF treatment to produce blood orange juice suitable for a new retail segment—freshly squeezed juices with superior health quality, fresh-like characteristics, and extended refrigerated shelf-life.

Improved lifetime of a pulsed electric field (PEF) system-using laser induced surface oxidation

In this research, we explore the possibility and effectiveness of using laser-induced surface oxidation methods to enhance the durability and effectiveness of PEF (Pulsed Electric Field) systems. Despite advantages over thermal pasteurisation, PEF faces challenges like electrode corrosion and biofouling, hindering its adoption. This research introduces laser-induced oxidation to mitigate metal ion release during PEF, directly targeting electrode alteration. Our examination adopts a comprehensive method, integrating Design of Experiments (DoE) parameter sets for PEF trials, morphological analysis, evaluation of metal ion release via Inductively Coupled Plasma Quadrupole Mass Spectrometry (ICP-QMS), waveform capture utilizing a Data Acquisition (DAQ) system, electrochemical assessment via impedance spectroscopy, and examination of oxide layer composition employing X-ray photoelectron spectroscopy. Pulse waveform characteristics shows the intricate relationship between PEF processing parameters with metal ion release, alongside XPS analysis providing insights into surface chemistry. Optimized results show a three-fold reduction in metal ion release post-PEF, with laser-treated samples outperforming untreated stainless steel due to selective surface chemistry alteration, notably an increased Cr/Fe ratio, reducing harmful elements. This study highlights laser-induced oxidation as a practical solution for enhancing PEF electrode performance and reducing metal ion release, addressing key challenges in PEF technology. It advances sustainable food processing, promising extended PEF system lifespan while maintaining efficiency and product quality.

Phyllanthuse emblica polyphenols: Optimization of high-voltage pulsed electric field assisted extraction, an antioxidant and anti-inflammatory effects in vitro

BackgroundThe polyphenols extraction of Phyllanthus emblica is primarily carried out using organic solvents, and assisted by physical fields such as ultrasound and microwave for extraction. High voltage pulsed electric field technology (PEF) is a non-thermal processing technology that has high efficiency and minimal damage to thermosensitive substances. PEF has been applied to plant extraction in many studies, however, the extraction of polyphenols from Phyllanthus emblica using the PEF has still not been reported; ObjectiveThis study explores the optimal extraction process of polyphenols from Phyllanthus emblica using the PEF, and investigates its relaxation and anti-wrinkle based on anti-oxidation and anti-inflammatory experiment, in order to develop a Phyllanthus emblica extract with substantial efficacy; Materials and MethodsThe method of Phyllanthus emblica extract using PEF is established, and compared with a traditional extraction method. The experimental conditions, such as electric field intensity (0.5–6.0 kV/cm), pulse times (20−120), extraction time (0–60 min) and material concentration (0.5 %∼3 %), are investigated and optimized using orthogonal experiments; Resultsthe polyphenols in the Phyllanthus emblica extract were highest at the electric field intensity of 5 kV / cm, 120 pulses, extraction time of 30 min, and 2 % material concentration. The PEFcontained more polyphenols than the conventional water extraction and ultrasound-assisted extraction. The Phyllanthus emblica extract had substantial antioxidant and anti-inflammatory effects, with a good clearance effect on DPPH ( IC50 of 1.82 %) and ABTS ( IC50 of 1.80 %) radicals. At the Phyllanthus emblica extract concentration of 1.25 %, inflammatory factors (TNF-α) were reduced by 47.08 %; and ConclusionThe PEF is a leading-edge and promising method for preparing Phyllanthus emblica extracts.

Membrane assisted Pulsed Electric Field (M-PEF) a novel technique for preservation of functional and biological properties of sugarcane juice.

Abstract According to market prospects there is a demand for the bottled fresh sugarcane juice than any other fruit based beverages because of its nutritional and therapeutic properties. Sugarcane juice short shelf life and deterioration are linked to the existence of active enzymes like peroxidase and polyphenol oxidase as well as its microbial composition. The membrane assisted pulsed electric field technology (M-PEF) was used for this experiment in which the hollow spiral wound ultra-filter membrane for 10 kDa pore size at 1 bar pressure employed as a pretreatment to pulsed electric field processing for the treatment of sugarcane juice. The process parameters are 20, 30, and 40 kV/cm field strength for the pulse width of 100, 150, and 200 μs. The reduction of 92% in polyphenol oxidase and 80% in peroxidase enzyme activity was achieved due to Pulsed electric field at a field strength and pulse width of 30 kV/cm for 150μs respectively retaining the overall quality of the sugarcane juice and there was 85-95% reduction was observed in the protein and polysaccharide content of the sugarcane juice due to the membrane filtration pore size exclusion effect. Ascorbic acid content was retained in the M-PEF samples while increasing its antioxidant capacity. The experiment results showed that due to Pulsed electric field treatment there was 3 log reductions are observed on total plate count. This technology showed that, it can be used as novel technique for the preservation of the fresh juices.

Pulsed electric field effect on acrylamide reduction and quality attributes of continuous-style Lamoka potato chips

Potato chips are a popular snack, well-liked because of their texture-flavor combination. Potato chips are made by frying slices of potato in vegetable oil to achieve a crispy texture. Frying potato slices initiates the Maillard reaction, resulting in chemical changes that enhance taste, color, and texture, but also undesired acrylamides, which are suspected carcinogens. The application of pulsed electric field (PEF) technology is commonly used in French fry processing operations to prolong cutting blade sharpness and reduce waste, energy consumption, and water usage. Despite these attributes, PEF systems have not yet gained widespread adoption by potato chip producers. In the current study, Lamoka potatoes were PEF-treated prior to continuous frying into potato chips. The effect of specific energy at 0.75 kJ/kg (Low-PEF) and 1.5 kJ/kg (High-PEF) and electric field strength of 1 kV/cm, frequency of 24 kV, and pulse width of 6 μs versus untreated (control) samples was studied, then batches of 250 g of slices were fried at 170 °C or 185 °C for two frying times to obtain potato chips with acrylamide levels below the California Proposition 65 limit (275 ng/g). The Lamoka potato chip product quality metrics that were assessed include moisture, fat, reducing sugars, asparagine, acrylamide, chip color, and texture. PEF treatment of Lamoka potatoes resulted in chips fried in 10 % less time, lower oil content by 8 %, and a decrease of reducing sugars by 19.2 %, asparagine by 42.0 %, and acrylamide by 28.9 %. The PEF fried chips were lighter in color but maintained textural attributes compared to continuous frying cooking. The process of frying potato slices at 170 °C for 150 s with High-PEF yielded potato chips with acrylamide content below the California Proposition 65 limit; which speaks to the health implications for consumers and the quality and safety of these chips.

Characterization of the electropermeabilization induced by pulsed electric field (PEF) technology and its effect on the ultrasonic-assisted drying of yellow turnip

Obtaining snacks from the drying of surplus vegetables is an alternative to reduce waste. A combination of pulsed electric field (PEF) pretreatments and ultrasonic-assisted (US) drying could significantly enhance the process, as this is the aim of this study. PEF pretreatments of yellow turnip significantly affected the cell disintegration index (CDI) and the water holding capacity (WHC): the more intense the PEF treatment, the greater the CDI and the lower the WHC. Both parameters, CDI and WHC, showed a high degree of correlation which indicated that WHC can be an alternative index to CDI to assess PEF effects on food matrices. Regarding yellow turnip drying (40 °C), PEF pretreatments (CDI 0.25 and 0.75) and US application (20.5 kW/m3) significantly accelerated the operation, but it was the combination of both technologies that provided the shortest process (CDI 0.75). PEF could generate changes in the food matrix which enhance the US effects on mass transfer.

Bacterial biofilm formation in seafood: Mechanisms and inhibition through novel non‐thermal techniques

AbstractSeafoods are susceptible to microbial contamination due to their high moisture, nutrient contents and neutral pH. Among various microorganisms, biofilm‐forming bacteria pose a severe threat to the seafood supply chain as well as consumer health. Bacterial biofilm formation in seafood is primarily caused by Aeromonas hydrophila, Vibrio cholerae, V. vulnificus, V. parahaemolyticus, Salmonella spp., and Listeria monocytogenes. Biofilm formation is an important protective mechanism of microorganisms causing spoilage of seafood and disease threats to consumers. The attachment of microbes on the surface of seafood followed by the growth and proliferation of bacterial cells leads to the production of exopolymer compounds and the formation of biofilm. This biofilm is difficult to destroy or inhibit through conventional prevention/destruction techniques. The occurrence of bacterial strains/biofilms with more resistance to different preventive strategies is a big challenge for the seafood processing industry. This review covers the mechanisms of biofilm formation by bacteria and various non‐thermal processing approaches to prevent microbial contamination and biofilm formation in seafood products. The aforementioned non‐thermal processing techniques for the destruction of biofilm and quality control of seafood products include cold plasma treatment, irradiation, pulsed electric field technology, hydrostatic pressure processing, photosensitisation, natural bioactive compounds and so on. All these techniques effectively inhibit the bacterial biofilm and microbial growth without altering sensorial properties. However, further research validation and applications at the industry level are still required.

The Impact of Pulsed Electric Field Technology on Enzymes, Microbial and Nutritional Quality in Milk Processing - A Comprehensive Review

A pulsed electric field is a non-thermal technology used in the processing of foods, especially liquid foods such as milk, fruit juices, etc. The objective of this review is to provide an understanding of pulsed electric field technology and its application in milk processing, particularly in whole milk, skim milk, and UHT milk. This technology can be used as an alternative to traditional heat treatments such as pasteurizing, hot filling, blanching, and sterilization. In this technology, short high-intensity electric field is used at moderate temperatures. A pulsed electric field is an effective technology to inactivate microorganisms and enzymes with minimum changes in nutritional, functional, and organoleptic qualities compared to heat treatments. Pathogenic and spoilage bacteria can be reduced effectively when using pulsed electric field technology. However, there are variations between studies. As a recent advance, the pulsed electric field is used with mild heating. This shows a significant reduction in microbial count with less detrimental effects on the physico-chemical and organoleptic properties of food. It also has minimal impact on nutrients present in the milk such as proteins, milk fat globules, and vitamins. In this review, we describe in detail the introduction, the principle of pulsed electric field, the impact of pulsed electric field on microorganisms, enzymes, and nutrients, and the advantages and disadvantages of using PEF technology. Further studies can be conducted to investigate the combined approach of the pulsed electric field with mild heating treatment methods including pasteurization and sterilization.

Effects of pulsed electric field technology on the nutritional value and biological function of plant food

Pulsed Electric Fields (PEF) technology is an emerging non-thermal food processing technology that is widely used because of its low damage to food quality and its ability to kill harmful microorganisms in food. The oxidative stress caused by PEF results in the synthesis and accumulation of nutrients, and plant foods stimulated by PEF produce large amounts of Reactive Oxygen Species (ROS), which activate the metabolite synthesis pathway and eventually synthesize proteins, polyphenols, thioglucosides and carotenoids; ROS accumulate in the cell membrane of microorganisms and cause protein expression. The accumulation of ROS in the cell membrane of microorganisms can cause abnormal protein expression, damage the lipid layer and Deoxyribonucleic Acid (DNA), and eventually lead to microbial inactivation. PEF technology in food processing are multifaceted, enhancing both the nutritional value of food through the augmented presence of health-beneficial compounds and ensuring food safety by effectively inactivating harmful microorganisms. This innovative technology stands at the forefront of food processing solutions, promising to fulfill the growing consumer demand for foods that are not only safe and of high quality but also rich in nutritional value. PEF’s role as a cornerstone technology in the food industry heralds a new era of food processing, where nutrition and safety converge to meet the sophisticated needs of today’s consumers.

Application of pulsed electric field technology to skin engineering.

Tissue engineering encompasses a range of techniques that direct the growth of cells into a living tissue construct for regenerative medicine applications, disease models, drug discovery, and safety testing. These techniques have been implemented to alleviate the clinical burdens of impaired healing of skin, bone, and other tissues. Construct development requires the integration of tissue-specific cells and/or an extracellular matrix-mimicking biomaterial for structural support. Production of such constructs is generally expensive and environmentally costly, thus eco-sustainable approaches should be explored. Pulsed electric field (PEF) technology is a nonthermal physical processing method commonly used in food production and biomedical applications. In this review, the key principles of PEF and the application of PEF technology for skin engineering will be discussed, with an emphasis on how PEF can be applied to skin cells to modify their behaviour, and to biomaterials to assist in their isolation or sterilisation, or to modify their physical properties. The findings indicate that the success of PEF in tissue engineering will be reliant on systematic evaluation of key parameters, such as electric field strength, and their impact on different skin cell and biomaterial types. Linking tangible input parameters to biological responses critical to healing will assist with the development of PEF as a sustainable tool for skin repair and other tissue engineering applications.

Inactivation of Trichinella spp. in naturally infected boar meat after Pulsed Electric Field (PEF) treatments

Larvae of the nematode Trichinella are capable of causing parasitic infections in humans after the consumption of uncooked meat or meat products, leading to severe symptoms and even death. Meat inspection is costly and tends to progressively be derogated in holdings applying controlled housing conditions in certain regions. Our study focuses on the evaluation of the efficacy of Pulsed Electric Fields (PEF) in the inactivation of Trichinella spp., including excysted larvae isolated by artificial digestion and encapsulated larvae found in meat from naturally infected wild boars. Microscopic examination of unstained and propidium-iodide-stained larvae suspensions showed that most of the excysted larvae were inactivated 10 min after an intermediate PEF treatment (1 kV/cm, 0.41 kJ/kg). Treating excysted larvae with the mildest PEF treatment (0.5 kV/cm, 0.05 kJ/kg) combined with a 3% NaCl incubation resulted in synergistic inactivation. The application of 3 kV/cm (20 kJ/kg) to wild boar meat resulted in the inactivation of over 90% of encapsulated Trichinella larvae. The viability of Trichinella in meat was inversely correlated to the field strength applied (1–6 kV/cm) for equal energy input (20 kJ/kg). These findings demonstrate that PEF technology can potentially serve as a novel strategy for the inactivation of Trichinella larvae in meat.