Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow

Description

Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow illustrates innovative applications derived from the use of pulsed electric fields beyond microbial inactivation. The book begins with an introduction on how pulsed electric fields work and then addresses the impact of pulsed electric fields on bioaccessability/bioavailability and the development of nutraceuticals and food additives. Other sections explore the reduction of contaminants and assess the improvement of industrial process efficiency. A final section explores patents and commercial applications. This book will be a welcomed resource for anyone interested in the technological, physiochemical and nutritional perspectives of product development and the reduction of food toxins and contaminants. The concepts explored in this book could have a profound impact on addressing the concept of "food on demand," a concept that is a top priority in industry. Cover Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow Copyright Contents Part I Introduction1 Part II Impact of PEF on bioaccessibility/bioavailability and development of nutraceuticals/food additives49 Part III Reduction of toxic/contaminants assisted by PEF101 Part IV Improvement of the efficiency of industrial processes153 Part V Patents, commercial applications and limitations of pulsed electric field treatment (or maybe safety aspects of PEF ... List of Contributors Part I: Introduction 1 How does pulsed electric field work? 1.1 Introduction 1.2 Cell membrane permeabilization 1.3 Critical value/dielectric breakdown 1.3.1 Models applied for dielectric breakdown 1.4 Electroporation on different systems 1.4.1 Spherical cells 1.4.2 Nonspherical geometrically regular cells 1.4.3 Irregularly shaped cells 1.4.4 Cells in dense suspensions and tissues 1.5 Main parameters affecting the cell membrane electroporation 1.5.1 Electric field strength 1.5.2 Pulse duration 1.5.3 Pulses number and pulse frequency (delay between pulses) 1.5.4 Pulse shape 1.5.5 Cell size 1.6 Conclusions References 2 An overview of the potential applications to produce healthy food products based on pulsed electric field treatment 2.1 Introduction 2.2 Retention of valuable compounds 2.3 Reduction of food contaminants (toxins, pesticides) 2.4 Potential applications of pulsed electric field in food industry 2.5 Challenges of pulsed electric field technology References Part II: Impact of PEF on bioaccessibility/bioavailability and development of nutraceuticals/food additives 3 Health promoting benefits of PEF: bioprotective capacity against the oxidative stress and its impact on nutrient and bioa... 3.1 Introduction 3.2 Carrots (Daucus carota) 3.3 Grapes (Vitis vinifera) 3.4 Orange (Citrus sinensis) 3.5 Tomato (Solanum lycoperiscum) 3.6 Milk and milk products 3.7 Fruit and vegetable mixture combinations 3.8 Conclusion References Further reading 4 Pulsed electric field (PEF) as an efficient technology for food additives and nutraceuticals development 4.1 Introduction 4.2 Principles of pulsed electric field treatment 4.3 Factors affecting pulsed electric field treatment efficiency 4.3.1 Pulse parameters 4.3.2 Tissue parameters 4.3.3 Media parameters 4.4 Advantages of pulsed electric field–assisted extraction 4.5 Application of pulsed electric field treatment in food additives and nutraceuticals extraction 4.5.1 Dietary polyphenols 4.5.2 Colorants 4.5.3 Lipids 4.5.4 Stabilizers 4.5.5 Proteins 4.6 Application of pulsed electric field treatment in plant secondary metabolites production 4.7 Conclusion References Part III: Reduction of toxic/contaminants assisted by PEF 5 Pulsed electric field as a sustainable tool for the production of healthy snacks 5.1 Definition of “snacks” 5.2 Need for healthy snacks 5.3 Acrylamide formation in snacks 5.4 Impact of raw material on acrylamide formation 5.5 Industrial chips processing 5.6 Acrylamide reduction through chips processing 5.7 Acrylamide reduction with pulsed electric field 5.8 Fat in snack products 5.9 Reduction of the fat content in fried snacks 5.10 Dried snacks 5.11 Industrial implementation References 6 Effect of pulsed electric field on Maillard reaction and hydroxymethylfurfural production 6.1 Introduction 6.2 Impact of pulsed electric field on Maillard reaction 6.3 Effects of pulsed electric field on furfural and hydroxymethylfurfural formation 6.4 Conclusion References 7 The potential of pulsed electric fields to reduce pesticides and toxins 7.1 Introduction 7.2 Pesticides 7.3 Toxins 7.4 Conclusion Acknowledgment References Part IV: Improvement of the efficiency of industrial processes 8 PEF as an alternative tool to prevent thermolabile compound degradation during dehydration processes 8.1 Introduction 8.1.1 Drying and osmotic dehydration as a heat and mass transfer–based process 8.2 Impact of pulsed electric field on dehydration processes 8.2.1 Impact of pulsed electric field on drying kinetics 8.2.2 Impact of pulsed electric field on physicochemical properties of dried food 8.3 Role of pulsed electric field in osmotic dehydration 8.3.1 Impact of pulsed electric field on osmotic dehydration kinetics 8.3.2 Impact of pulsed electric field on physicochemical properties of osmo-dehydrated food 8.4 Conclusion Acknowledgments References Further reading 9 Modification of food structure and improvement of freezing processes by pulsed electric field treatment 9.1 Introduction 9.2 Progress of freezing of food products 9.3 The application of pulsed electric field treatment prior to freezing 9.4 Cryoprotectants utilization in freezing process 9.5 The use of cryoprotectants in combination with pulsed electric field treatment prior to freezing process 9.6 The comparison of the influence of pulsed electric field and other nonthermal treatments on freezing progress and the q... 9.7 Conclusion Acknowledgment References 10 Pulsed electric field applications for the extraction of compounds and fractions (fruit juices, winery, oils, by-product... 10.1 Introduction 10.2 Need for pulsed electric field application in for the extraction of compounds and fractions 10.3 Improvement in fruit juice yields 10.4 Improvement in wine preparation 10.5 Extraction of bioactive compounds from fruits 10.6 Impact of pulsed electric field on the oil yields 10.7 Extraction of bioactive compounds from by-products and wastes 10.8 Conclusion References 11 Pulsed electric field–treated insects and algae as future food ingredients 11.1 Introduction 11.2 Application of pulsed electric field for treatment of microalgae biomass 11.2.1 Application of pulsed electric field for induction of stress response, stimulation, and mutation of microalgae biomass 11.2.2 Application of pulsed electric field for inactivation of microorganisms and extraction improvement 11.3 Application of pulsed electric field for treatment of insect biomass 11.3.1 Application of pulsed electric field for the inactivation of insects 11.3.2 Application of pulsed electric field for the insect cell permeabilization 11.3.3 Extraction of intracellular compounds from insect biomass 11.4 Outlook References Part V: Patents, commercial applications and limitations of pulsed electric field treatment (or maybe safety aspects of PEF utilization) 12 Industrial scale equipment, patents, and commercial applications 12.1 Introduction 12.2 Historical background of pulsed electric fields commercialization 12.3 Industrial equipment 12.4 Current industrial applications 12.4.1 Mass transport enhancement 12.4.2 Cutting and peeling improvement 12.4.3 Shelf life extension of juices 12.4.4 Process control options 12.5 Relevant early stage patents 12.6 Conclusions and opportunities for the future References 13 Limitations of pulsed electric field utilization in food industry 13.1 Introduction 13.2 Electrochemical reactions during pulsed electric fields process 13.3 Effects of electrochemical reactions on the pulsed electric fields process 13.3.1 Electrode corrosion 13.3.1.1 Food safety and regulation 13.3.1.2 Food quality 13.3.1.3 Electrode lifetime and equipment reliability 13.3.2 Electrode fouling 13.3.3 (Partial) Electrolysis 13.3.4 Secondary reactions 13.4 Limitation of electrochemical reactions 13.5 Conclusion References 14 Consumer attitudes regarding the use of PEF in European Union: the example of Poland 14.1 Introduction 14.2 Brief introduction of nonthermal technologies 14.2.1 Pulsed electric field 14.2.2 High hydrostatic pressure (HPP) 14.2.3 Ultrasound 14.2.4 Cold plasma 14.3 Assessment of consumers’ behavior on the food market 14.4 The understanding of the concept of nonthermal food processing technology and the knowledge of use 14.4.1 Labeling of food products processed by nonthermal technologies 14.4.2 Attitude of respondent group of consumers toward the nonthermal food processing technologies 14.4.3 The risks associated with the use of nonthermal food processing technologies 14.5 Conclusion References Further reading Index Back Cover