Pulsed Electric Field Treatment Research Articles

Abstract 6638: Pulsed electric fields combined with anti-PD1 prolongs survival and triggers an adaptive immune response in an IO-non-responsive orthotopic mouse model

Abstract Background: Although anti-PD1 therapy is standard of care in multiple tumor types, unmet need remains for those non-responsive to immunotherapy. Pulsed Electric Field (PEF) treatment may alter the tumor micro-environment, converting an immune “cold” tumor into an immune “hot” tumor, triggering an adaptive immune response and abscopal effect. We evaluated PEF in combination with anti-PD1 in a highly aggressive orthotopic triple negative breast tumor mouse model. Methods: Murine mammary 4T1 cells (2 × 105) non-responsive to anti-PD1 therapy were orthotopically implanted in mammary fat of 48 female Balb/C mice. Once tumors were established (5 mm diameter), mice were randomized into six groups: Sham+IgG controls, aPD-1-only, PEF (1X), PEF (2X), aPD-1 + PEF (1X), and aPD-1 + PEF (2X). Groups 4 and 6 received two PEF treatments, five days apart. Anti-PD1 and isotype matched control IgG was administered (200 ug, intraperitoneal) weekly, starting 3 days after PEF treatment. Tumor volumes were recorded 3x/week and standard survival analyses were conducted per IACUC protocol. In the cohort of tumors collected 30 days after PEF, flow cytometry (FC) evaluated T-cell immune infiltrates and associated markers. Blood was collected at different time points to evaluate systemic immunological response. Tumor-specific cytotoxic lymphocytes (CTL) were isolated from tumor-infiltrating and circulating lymphocytes by gp70 MHC tetramer formation assay. Results: Single PEF reduced tumor growth compared to IgG and aPD-1-only groups by 65% and 62%, respectively. Double PEF treatment reduced tumor growth by 74% and prolonged survival. FC demonstrated circulating helper T-cells and CTL frequency was increased two weeks post-PEF compared to the control group. The tetramer detected substantial increases in antigen-specific T-cell populations in both single and double PEF treatment groups. PEF groups had significant tumor and spleen infiltration of CD8 and CD4 T-cells, including increased tetramer levels. Anti-PD1-only animals showed no meaningful reductions in tumor growth, prolonged survival, or significant changes in CD8, CD4 T cells or in the tetramer assay. Conclusions: PEF treatments prior to initiation of anti-PD1 in orthotopic 4T1 mouse model triggers a tumor-specific adaptive immune response in an immune “cold” tumor model, irrespective of anti-PD-1 therapy. PEF increases circulating and tumor-infiltrating T-cells and antigen-specific T-cells, with these effects observed after a single or two treatments with PEF. Collectively, our results demonstrate that PEF treatment prior to initiation of anti-PD1 treatment can reduce tumor growth, prolong survival, and activate an adaptive immune response in an immune “cold” tumor. These findings suggest that PEF treatment merits further evaluation in IO-non-responsive cancer patients. Citation Format: Ebtesam Nafie, Mukta Wagh, Chiara Pastori, Mo Trikha, Robert Neal. Pulsed electric fields combined with anti-PD1 prolongs survival and triggers an adaptive immune response in an IO-non-responsive orthotopic mouse model. [abstract]. In: Proceedings of the American Association for Cancer Research Annual Meeting 2023; Part 1 (Regular and Invited Abstracts); 2023 Apr 14-19; Orlando, FL. Philadelphia (PA): AACR; Cancer Res 2023;83(7_Suppl):Abstract nr 6638.

Abstract 6392: Combination of pulsed electric field, immunotherapy and cisplatin significantly prolongs survival in an orthotopic breast cancer mouse model

Abstract Introduction: Pulsed Electric Field (PEF) therapy is a novel approach to treat cancer by providing focal tumor ablation while sparing sensitive structures within the tumor micro-environment. Previous studies have demonstrated that PEF induces immunogenic cell death by activating inflammatory signaling pathways and stimulation of antigen presenting cells withing the tumor micro-environment. PEF ablation provides a tumor focused in situ vaccination strategy that combines with checkpoint blockade. We hypothesized that PEF ablation should synergize with chemotherapy and anti-PD1 in a model where checkpoint inhibitors are inactive. Experimental Design: To test this hypothesis, we utilized a highly aggressive syngeneic orthotopic triple negative breast cancer 4T1 mouse model that is non-responsive to anti-PD1 and only marginally responsive to cisplatin to determine if this combination treatment could prolong survival. Thirty-two Balb/c mice were inoculated in the mammary fat pad with 200,000 4T1 cells. Once tumors were established (5mm in diameter), animals were randomized to the following groups: (A) Sham/IgG control (n=8; needle inserted but no PEF), (B) PEF only (n=8), (C) cisplatin + anti-PD-1 (n=8) and (D) PEF + cisplatin + anti PD-1 (n=8). Tumors in groups B and D were treated once with PEF. Anti-PD1 and isotype matched control IgG was administered once per week (200μg, i.p injections) starting on the day of PEF (Group D) for four weeks. Cisplatin was administered (2mg/kg, i.v) once per week for four weeks starting on the day of PEF (d=0) for four weeks. All the mammary fat pad tumors were resected when they achieved a tumor volume of ~200 mm3 to recapitulate post-resection metastatic relapse (See Schematic 1). Results and Conclusions: All mice in the Sham-control IgG group needed to be euthanized by day 43 due to metastases in multiple organs including lungs, bones, liver and brain. All mice in the cisplatin + anti PD-1 group had to be euthanized by day 74. Interestingly, all groups that were treated with PEF survived much longer. On day 90, 28% of mice in the PEF alone group were alive and 43% were alive in the PEF + anti-PD1 + Cisplatin (see Figure 1). The rank-log p-value for the Kaplan-Meier survival curve was statistically significant. In conclusion, our results demonstrate that PEF treatment in combination with anti-PD1 and Cisplatin significantly prolongs survival in a highly aggressive triple negative breast tumor mouse model that is non-responsive to immunotherapy. These findings support evaluation of PEF in cancer patients that are receiving combination of checkpoint blockade and chemotherapy. Citation Format: Chiara Pastori, Mukta Wagh, Ebtesam Nafie, Fatima Murad, Mohit Trikha, Robert Neal. Combination of pulsed electric field, immunotherapy and cisplatin significantly prolongs survival in an orthotopic breast cancer mouse model [abstract]. In: Proceedings of the American Association for Cancer Research Annual Meeting 2023; Part 1 (Regular and Invited Abstracts); 2023 Apr 14-19; Orlando, FL. Philadelphia (PA): AACR; Cancer Res 2023;83(7_Suppl):Abstract nr 6392.

Pulsed electric field using the needle–needle electrodes for improving the salt diffusion of pork brine salting

Pulsed electric field (PEF), as an emerging nonthermal processing technology, has attracted extensive attention and research in food processing. In the present study, PEF has been approved that has the potential to enhance salt diffusion in pork. In this study, pork lions were pretreated with PEF before being immersed in the brine (5% NaCl [w/w]) at 4°C to investigate the effect of needle-needle PEF pretreatment on pork brine salting. The changes in the weight, moisture, and salt content were detected during the salting process. The effective diffusion coefficient (De) and mass transfer kinetics were calculated.Scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) were subsequently used to analyze the microstructure of the pork and the secondary structure of myofibrillar proteins (MPs). The outcomes demonstrated that after brining for 8h with PEFpretreatment, the weight, moisture, and salt changes increased significantly. The central salt content achieved by 12h brining after PEF treatment (4.5kV) is equivalent to that achieved by brining for 20h without any treatment. The De was raised to 4.0×10-10 (PEF) from 3.1×10-10 (control).SEM and FTIR results revealed that PEF altered the microstructure of pork and the secondary structure of MP.Our study demonstrated that PEF generated by needle-needle electrodes could effectively promote salt diffusion and shorten salting processing.

Effect of the Application of Ultrasound to Homogenize Milk and the Subsequent Pasteurization by Pulsed Electric Field, High Hydrostatic Pressure, and Microwaves.

The efficacy of applying ultrasound (US) as a system to homogenize emulsions has been widely demonstrated. However, research has not yet shown whether the effect achieved by homogenizing milk with US is modified by subsequent pasteurization treatments that use new processing technologies such as pulsed electric fields (PEF), microwaves (MW), and high hydrostatic pressure (HPP). The aim of this study was, therefore, to optimize the application of US for milk homogenization and to evaluate the effect of PEF, HPP, and MW pasteurization treatments on the sensorial, rheological, and microbiological properties of milk throughout its shelf life. To homogenize whole milk, a continuous US system (20 kHz, 0.204 kJ/mL, 100%, 40 °C) was used, and different ultrasonic intensities (0.25, 0.5, and 1.0 kJ/mL) were evaluated. The optimal ultrasonic treatment was selected on the basis of fat globule size distribution and pasteurization treatments by MW (5800 W, 1.8 L/min), PEF (120 kJ/kg, 20 kV/cm) and HPP (600 MPa, 2 min, 10 °C) was applied. The ultrasound intensity that achieved the highest reduction in fat globule size (0.22 ± 0.02 µm) and the most homogeneous distribution was 1.0 kJ/mL. Fat globule size was smaller than in commercial milk (82% of volume < 0.5 µm for US milk versus 97% of volume < 1.2 µm for commercial milk). That size was maintained after the application of the different pasteurization treatments, and the resulting milk had better emulsion stability than commercial milk. After 28 days of storage, no differences in viscosity (4.4-4.9 mPa s) were observed. HPP pasteurization had the greatest impact on color, leading to higher yellowness values than commercial milk. Microbial counts did not vary significantly after 28 days of storage, with counts below 102 CFU/mL for samples incubated at 15 °C and at 37 °C. In summary, the homogenization of milk obtained by US was not affected by subsequent pasteurization processes, regardless of the technology applied (MW, PEF, or HPP). Further research is needed to evaluate these procedures' effect on milk's nutritional and functional properties.

Effect of Zn atomic diffusion due to pulsed electric field treatment on the thermoelectric properties of Zn–Sb films

Zn4Sb3 has brought into sharp focus by its low cost and excellent thermoelectric (TE) properties in the medium temperature range. Zn atoms can diffuse in the Zn4Sb3 matrix under the treatment of temperature or current. This provides a way to control its TE performance. In this study, the TE properties of the Zn4Sb3 films were improved by the Zn atomic diffusion under the treatment of periodic pulsed electric field. The Zn atomic diffusion is caused by the electrostatic interaction of the pulsed electric field and the diffusion mode is related to the pulse period. When the pulse period is smaller than 10 s, the interstitial Zn atom diffuses first. The Zn vacancy increases, leading to the increase of the carrier concentration and the decrease of the resistivity. When the pulse period increases to 100 s, more Zn(1) atoms diffuse through the interstitial position, resulting in a small amount of ZnSb phase. Thereby in the Zn4Sb3 films, the carrier concentration decreases and the Seebeck coefficient increases. This kind of the synergistic effect decreases the resistivity and increases the Seebeck coefficient. The power factor of the Zn4Sb3 films treated with a pulse period of 100 s is more than 4500 μW m−1 K−2 in the range of 373 K–573 K. This study presents a new method to control atomic diffusion by periodic pulsed electric field, and the TE properties of the Zn4Sb3 films are improved.

Combining pulsed electric field and cross-linking to enhance the structural and physicochemical properties of corn porous starch

In this study, corn porous starch (CPS) was firstly prepared using enzymatic hydrolysis, followed by pore formation enhancement using the treatment of a pulsed electric field (PEF). Subsequently, the PEF treated porous starch (CPS-PEF) was cross-linked with sodium trimetaphosphate (STMP) to investigate its structural and functional properties. The results showed PEF treatment increased the oil absorption of CPS by 26.92% and improved its specific surface area, total pore volume value, solubility and swelling power. After cross-linking of the CPS-PEF, C-O-P covalent bonds were formed between CPS-PEF molecules, resulting in a further increase in oil absorption and specific surface area properties. Moreover, the covalent bonds enhanced the intermolecular forces, resulting in increased thermal stability of the cross-linked porous starch (ScPS). The double modification resulted in significantly improved adsorption properties and better thermal stability of the ScPS, indicating that the double modification is an effective method for the preparation of porous starches.

Optimization and Intensification of Bioactive Components and Antioxidant Activity of Extracts from Date Fruit (Phoenix dactylifera L.) Using Pulsed Electric Fields (PEF) Technology and Thermal Processing

The objective of this study was to assess the impact of pulsed electric field (PEF) treatment on the extraction of polyphenolics and antioxidant activity from downgraded date palm fruits. The PEF pretreatments (frequency: 30 Hz, time: 50 μs, pulse number: 240, the electric field strengths were found to be 1, 2, and 2.5 kV.cm−1, and methanol (50%) and temperatures (20, 40, 50 °C)) were optimized and applied before extraction to produce an extract of date fruits with a high content of bioactive compounds. The extracts obtained immediately after pretreatments were analyzed for total polyphenolic content, antioxidant activity, and phenolic profiles. The results revealed that the PEF-assisted extracts at 2.5 kV.cm−1 at T50 °C exhibited higher polyphenol content (+27%) and antioxidant activity (+31%) and notably improved phenolic profiles compared to untreated extracts. PEF treatment processing significantly enhanced the bioactive components and antioxidant activities of date fruits over time, regardless of the treatment applied and the extraction’s temperature. Hence, the application of PEF combined with thermal processing can be an appropriate alternative treatment for a better extractability of bioactive compounds from fruit of dates and food byproducts. These biomolecules could be consumed as new food technology, incorporated as food additives, and nutraceuticals products.

Influence of pulsed electric field treatment on the fate of Fusarium and Alternaria mycotoxins present in malting barley

Mycotoxin contamination of cereals is a global problem. Different decontamination technologies are in use today, from simple non-destructive ones such as sorting and sieving, to more sophisticated physical methods exploiting irradiation, ultrasound, cold plasma or a pulsed electric field (PEF). The current study focuses on characterizing the effect of PEF on mycotoxins present on malting barley. The degradation potential, as well as changed extractability into the electrolyte (water) after PEF treatment was assessed for 16 common and emerging Fusarium and Alternaria mycotoxins, using ultra-high performance liquid chromatography coupled with high-resolution tandem mass spectrometry. The presence of degradation/transformation products was screened for in the samples after in silico prediction. The overall PEF-induced reduction in trichothecenes, zearalenone, enniatins, beauvericin, and tentoxin, calculated based on the dry matter of barley, was up to 31, 48, 84, 36 and 46%, respectively. For the majority of mycotoxins, decreases were also observed in water, whereas for type A trichothecenes, zearalenone, enniatins, and beauvericin, increases up to 130, 123, 629 and 192% occurred, probably associated with facilitated extraction from the matrix (100% = mycotoxins rinsed into water independent of PEF treatment). The degradation/transformation products of mycotoxins were mostly the result of hydrolysis, elimination and/or oxidation.

Experimental and simulation-based investigation of the interplay between factor gradients following pulsed electric field treatments triggering whey protein aggregation

Novel pulsed electric field (PEF) applications to modify the techno-functionality of biomacromolecules have recently emerged. Insights into the involved interplay of factor domains (electrical, flow, concentration, temperature) with respect to the treatment chamber locations, and into the scalability are lacking. Therefore, a parallel plate batch (0.8 mL) and a scaled up parallel plate continuous (50 mL, 0.83 mL s −1 ) setup were built and simulated to investigate these domains and resulting gradient interactions using liquid whey protein solutions (0.5% w/w). In both setups, protein agglomerations and aggregations were observed below 60 °C at the electrode boundary layers for pulses in the range of 2–2.5 kV cm −1 , 10 μs, 40–350 Hz. The boundary layer is characterized by higher protein concentrations due to temperature- and pH-dependent migration trajectories, increased electrochemical reactivity (e.g., pH), and increased residence times due to the laminar flow or no flow conditions. Characterizing the domain interconnectivity led to effective scaling-up approaches of protein aggregations and insights into involved mechanisms. • Pulsed electric fields trigger whey protein migration and aggregations below 60 °C. • Identified regimes might provide a new process window to alter techno-functionalities. • Migration direction and aggregation location are pH-dependent. • Translation of observations from a batch to a scaled up continuous system. • Reactive boundary layer is characterized by overlaying factor domains and gradients.

Abstract No. 7 ▪ FEATURED ABSTRACT Pulsed Electric Field (PEF) Ablation Invokes Stronger Immune Cytokine Profile and Tumor Response than Radiofrequency Thermal Ablation for Matched Ablation Volumes

Focal tumor ablation may cause secondary immunogenic upregulation that enhances local and distant tumor responses, with profiles that are unique to each modality., Pulsed electric fields (PEFs) use short duration-high voltage electrical pulses to destabilize and kill cells through various biochemical processes. Because it does not rely on thermal effects PEF does not damage interstitial proteins, fostering improved antigen integrity and immune signaling which may lead to lesion resolution. This study compared whether cell death and subsequent interstitial effects caused by PEF and radiofrequency ablation (RFA) result in differentiated primary tumor responses. Thirty female Balb/c mice, divided into sham, PEF, and RFA treatment groups (n = 10/group) were transplanted with EMT6 cells in the left mammary fat pad. Eight days after challenge (d = 0), mice in the PEF and RFA groups received treatment with doses selected to achieve similar subtotal ablation volumes. Three mice from each group were euthanized at day 4 for H&E analysis of ablation zone. The remainder were survived to 10-days post-ablation to monitor tumor growth. Serum was collected on Days -1, +1, +4 and +10 for cytokine analysis. Four-day histology demonstrated comparable subtotal ablation areas between PEF and RFA treatment. While RFA-treated tumors presented immune cells accumulating at the tumor-treatment zone boundary, PEF-treated tumors showed immune cell infiltration throughout the tumor. Further, PEF treatment slowed tumor growth compared with RFA or sham treatments, with day 10 average tumor volumes of 335, 791, and 857 mm3 for PEF, RFA, and sham group, respectively. Ingenuity Pathway Analysis (IPA) of 32 serum cytokines revealed most notable differences between groups on day 4 post-ablation. The PEF-treated group had a significant decrease in the levels of CSF1, CSF2, CSF3, CCL2, IL1β, IL6, IL13, and TNF, and an increase in the levels of IL4. These changes suggest that PEF is associated to 1) decreased accumulation of myeloid derived suppressor cells (MDSCs), 2) decreased the proliferation of tumor-associated macrophages (TAMs), 3) decreased proliferation, survival and invasion of tumor cells. Conversely, these changes were all the opposite for the RFA group. PEF treatment may cause a stronger EMT6 tumor response in mice compared with RFA treatment. These data suggest that PEF may have a greater local and distant tumor response benefit versus RFA thermal ablation. Further studies should explore potential abscopal effects.

The microstructure and thermal properties of pulsed electric field pretreated oxidized starch

The structure and thermal properties of pulsed electric field (PEF) assisted sodium hypochlorite oxidized starch were investigated. The carboxyl content of the oxidized starch was increased by 25 % when compared with the traditional oxidation method. Dents and cracks were evident on the surface of the PEF-pretreated starch. Compared with native starch, the peak gelatinization temperature (Tp) of PEF-assisted oxidized starch (POS) was reduced by 10.3 °C, while that of the oxidized starch without PEF treatment (NOS) was only reduced by 7.4 °C. In addition, PEF treatment further reduces the viscosity and improve the thermal stability of the starch slurry. Therefore, PEF treatment combined with hypochlorite oxidation is an effective method to prepare oxidized starch. PEF showed great potential in expanding starch modification, to promote a wider application of oxidized starch in the paper, the textile and the food industry.

Impacts of Electroextraction Using the Pulsed Electric Field on Properties of Rice Bran Protein.

The pulsed electric field (PEF) was applied to improve the extraction yield and properties of rice bran proteins from two rice varieties ("Kum Chao Mor Chor 107" and "Kum Doi Saket"). As compared to the conventional alkaline extraction, PEF treatment at 2.3 kV for 25 min increased the protein extraction efficiency by 20.71-22.8% (p < 0.05). The molecular weight distribution detected by SDS-PAGE and amino acid profiles of extracted rice bran proteins was likely unchanged. The PEF treatment influenced changes in the secondary structures of rice bran proteins, especially from the β-turn to the β-sheet structure. Functional properties of rice bran protein including oil holding capacity and emulsifying properties were significantly improved by PEF treatments by about 20.29-22.64% and 3.3-12.0% (p < 0.05), respectively. Foaming ability and foam stability increased by 1.8- to 2.9-fold. Moreover, the in vitro digestibility of protein was also enhanced, which was consistent with the increment of DPPH and ABTS radical-scavenging activities of peptides generated under in vitro gastrointestinal digestion (37.84-40.45% and 28.46-37.86%, respectively). In conclusion, the PEF process could be a novel technique for assisting the extraction and modification of the protein's digestibility and functional properties.

Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting.

Impact of processing on product characteristics, sustainability, traceability, authenticity, and public health along the food chain becomes more and more important not only to the producer but also to the customer and the trust of a consumer toward a brand. In recent years, the number of juices and smoothies containing so called super foods or fruits, which have been "gently pasteurized," has increased significantly. However, the term "gentle pasteurization" related to the application of emerging preservation technologies such as pulsed electric fields (PEF), high pressure processing (HPP) or ohmic heating (OH) is not clearly defined. Therefore, the presented study investigated the influence of PEF, HPP, OH, and thermal treatment on quality characteristics and microbial safety of sea buckthorn syrup. Syrups from two different varieties were investigated under the following conditions HPP (600 MPa 4-8 min), OH (83°C and 90°C), PEF (29.5 kV/cm, 6 μs, 100 Hz), and thermal (88°C, hot filling). Analyses to test the influence on quality parameters like ascorbic acid (AA), flavonoids, carotenoids, tocopherols, antioxidant activity; metabolomical/chemical profiling (fingerprinting) via U-HPLC-HRMS/MS (here especially flavonoids and fatty acids); sensory evaluation, as well as microbial stability including storage, were conducted. Independent from the treatment, the samples were stable over 8 weeks of storage at 4°C. The influence on the nutrient content [Ascorbic acid (AA), total antioxidant activity (TAA), total phenolic compounds (TPC), tocopherols (Vit E)] was similar for all tested technologies. Employing statistical evaluation Principal Component Analysis (PCA) a clear clustering based on the processing technologies was observed. Flavonoids as well as fatty acids were significantly impacted by the type of used preservation technology. This was obvious during the storage time of PEF and HPP syrups, where enzyme activity was still active. The color as well as taste of the syrups were found to be more fresh-like for the HPP treated samples.

Production of cyclosporin A by Tolypocladium inflatum using dairy waste medium: optimization and investigation of the effect of ultrasound, high hydrostatic pressure, and pulsed electric field treatments on the morphology of fungus

Production of cyclosporin A by Tolypocladium inflatum using dairy waste medium: optimization and investigation of the effect of ultrasound, high hydrostatic pressure, and pulsed electric field treatments on the morphology of fungus

Pulsed Electric Fields (PEF) and Accelerated Solvent Extraction (ASE) for Valorization of Red (Aristeus antennatus) and Camarote (Melicertus kerathurus) Shrimp Side Streams: Antioxidant and HPLC Evaluation of the Carotenoid Astaxanthin Recovery.

Shrimp side streams represent an important natural source of astaxanthin. Optimization of the astaxanthin extraction process from shrimp side streams is of great importance for the valorization of crustacean side streams and the development of astaxanthin-related products. The combined and independent effects of two innovative extraction technologies (pulsed electric fields (PEFs) and accelerated solvent extraction (ASE)) alone and/or combined in a sequential step, using two different solvents on astaxanthin extraction from two shrimp species, were evaluated. Astaxanthin content in the extracts of shrimp side streams was determined by both spectrophotometric and HPLC assays, being the determination of the carotenoid profiles performed by HPLC analysis. Compared to a solvent extraction control procedure, the astaxanthin content was increased after ASE and PEF treatments, for both shrimp species, independently of the solvent used. The highest recovery (585.90 µg/g) was obtained for the species A. antennatus, with the solvent DMSO when PEF and ASE were combined, while the increase in antioxidant capacity varied depending on the solvent used. HPLC analysis of the samples revealed the presence of unesterified (all-E) astaxanthin, four unesterified Z isomers of astaxanthin and many unresolved astaxanthin esters. Both technologies are useful tools to recover antioxidant valuable carotenoids such as astaxanthin from shrimp side streams.

Effect of Pulsed Electric Field on the Chicken Meat Quality and Taste-Related Amino Acid Stability: Flavor Simulation.

Meat contains several amino acids related to taste, which have a significant impact on the overall acceptability of consumers. A number of volatile compounds have been studied in relation to meat flavor, but amino acids have not been fully explored in relation to the taste of raw or cooked meat. It would be interesting to find any changes in physicochemical characteristics, especially the level of taste-active compounds and flavor content during non-thermal processing such as pulsed electric fields (PEF), for commercial reasons. The effect of PEF at low intensity (LPEF; 1 kV/cm) and comparatively high intensity (HPEF; 3 kV/cm) with different pulse numbers (25, 50, and 100) was investigated on the physicochemical characteristics of chicken breast, including the free amino acid content (related to umami, sweet, bitter, or fresh pleasant taste). PEF is regarded as a "nonthermal" technology; however, HPEF induces moderate temperature rises as it increases with the treatment intensity (i.e., electric field strength and pulse number). The pH, shear force, and cook loss (%) of the LPEF and untreated samples were not affected by the treatments, but the shear force of the LPEF and untreated samples was lower than that of HPEF groups that showed PEF-induced slight structural modifications resulting in a more porous cell. In the case of color parameters, the lightness of meat (L*) was significantly higher with treatment intensity, whereas both a* and b* were unaffected by the PEF treatments. Moreover, PEF treatment significantly (p < 0.05) affected umami-related free amino acids (FAAs; glutamic acid and aspartic acid) and leucine and valine, which are precursors of flavor compounds. However, PEF decreases the level of bitter taste contributing FAAs such as lysine and tyrosine, which may prevent the formation of fermented flavors. In conclusion, both PEF treatments (LPEF and HPEF) did not adversely impact the physicochemical quality of chicken breast.

Pulsed Electric Field Inactivation of Microorganism Using Chambers With Different Electrode Topologies

The effects of electrode topology on pulsed electric field (PEF) inactivation of microorganisms was investigated in the present study. Three PEF treatment chambers with different electrode topologies, which were parallel-plane, coaxial, and co-field respectively, were designed and built. PEF inactivation of yeast Saccharomyces cerevisiae suspension was conducted using these chambers with different electric field strength and a number of impulses. The performance of PEF inactivation was assessed by comparison of the population density of treated and untreated yeast samples. The results showed that the sterilization rate, as a function of the specific energy density, followed the same tendency regardless of the electrode topology, electric field strength, or the number of impulses. This strong correlation suggested that the specific energy density (energy per unit mass) could play a dominant role in the PEF inactivation of microorganisms once the threshold field strength was reached.

A Pulsed Electric Field Accelerates the Mass Transfer during the Convective Drying of Carrots: Drying and Rehydration Kinetics, Texture, and Carotenoid Content.

The pulsed electric field (PEF) is a non-thermal food processing technology that induces electroporation of the cell membrane thus improving mass transfer through the cell membrane. In this study, the drying and rehydration kinetics, microstructure, and carotenoid content of carrot (Daucus carota) pretreated by PEF during convective drying at 50 °C were investigated. The PEF treatment was conducted with different field strengths (1.0-2.5 kV/cm) using a fixed pulse width of 20 µs and at a pulse frequency of 50 Hz. The PEF 2.5 kV/cm showed the shortest drying time, taking 180 min, whereas the control required 330 min for the same moisture ratio, indicating a 45% reduction in drying time. The rehydration ability also increased as the strengths of PEF increased. PEF 2.5 kV/cm resulted in 27.58% increase in moisture content compared to the control after rehydration (1 h). Three mathematical models were applied to the drying and rehydration data; the Page and Peleg models were selected as the most appropriate models to describe the drying and rehydration kinetics, respectively. The cutting force of the sample was decreased as the strength of PEF increased, and a more homogeneous cellular structure was observed in the PEF pretreatment group. The reduction in drying time by PEF was beneficial to the carotenoid content, and PEF 2.5 kV/cm showed the highest preservation content of carotenoid. Overall, these results suggested that the pretreatment of PEF and the drying and rehydration rate influence the quality of products, functional components, and cellular structure.

Valorisation of food processing wastes using PEF and its economic advances – recent update

SummaryFood processing is an emerging industrial sector that applies new technologies to process foods efficiently. During processing, food industries produce a substantial amount of by‐products as waste. Disposal of these wastes remains a problem and causes environmental pollution and greenhouse gas emissions. However, novel food processing technology like pulsed electric field‐assisted extraction (PEFAE) has the potential to utilise these wastes as a source of bioactive compounds and extract valuable compounds in a shorter period with minimal use of solvents and energy. This review covers the basics of pulsed electric field (PEF) and its effect on bioactive compound extraction yield and quality. Furthermore, the article compares the PEF treatment energy and extraction efficiency with other non‐conventional extraction methods to better make the reader understand in terms of selecting the suitable processing method. However, the extraction yield and process efficiency depend highly on the processing parameters. Hence, the article also explains the various kinetic models involved in PEF‐assisted food waste valorisation to control the process parameters during treatment.

Pulsed electric field processing as an alternative to sulfites (SO2) for controlling saccharomyces cerevisiae involved in the fermentation of Chardonnay white wine

The use of sulfites (SO2) for microbial control in the winemaking process is currently being questioned due to its potential toxicity. Pulsed Electric Fields (PEF) are capable of inactivating microorganisms at low temperatures, thus avoiding the negative effects of heat on food properties. In this study, the capacity of PEF technology for the decontamination of yeasts involved in the fermentation process of Chardonnay wine from a winery was evaluated. PEF treatments at 15 kV/cm of low (65 µs, 35 kJ/kg) and higher intensity (177 µs 97 kJ/kg) were selected for evaluating the microbial stability, physicochemical and volatile composition of wine. Even with the least intense PEF-treatment, Chardonnay wine remained yeast-free during 4 months of storage without sulfites. PEF-treatments did not affect the wine’s oenological parameters or its aroma during storage. This study, therefore, reveals the potential of PEF technology as an alternative to sulfites for the microbiological stabilization of wine.