The pulsed electric field (PEF) electroporates the cell membrane or influences the cell nuclei
Treatment of foods with pulsed electric fields (PEFs) allows facilitation of different food transformation operations (extraction, expression, osmotic treatment, drying, and freezing) with minimal energy consumptions and better retention of flavor, color, and preservation of nutritional properties of foods
Electrotransfer may be used to increase transgene expression 10 to 1000-fold more than the injection of naked DNA into the skin. Local delivery combined with electrotransfer could result in a significant increase of serum concentrations of a specific protein. Neither long-term inflammation nor necroses are observed
Pulsed electric fields (PEF) technology in the pasteurization of liquid food products has shown positive results. Processing times can be reduced considerably, which in turn reduces the loss of nutrients and offers important savings in energy. PEF has been used successfully to pasteurize some liquid foods,
By pretreatment of waste activated sludge (WAS), the soluble chemical oxygen demand (SCOD)/total chemical oxygen demand (TCOD) ratio and exocelluar polymers (ECP) content of WAS increased 4.5 times and 6.5 times, respectively.
Positive influences of PEF on vinification have been reported as elimination of pathogenic microorganisms, reduction of maceration time, increase in phenolic compounds extraction , acceleration of wine aging and inactivation of oxidative enzymes
The PEF-pretreatment before vacuum drying significantly (p<0.05) reduced the drying time of blueberry samples, from 6 to 4 hr, 10 to 7 hr, and 70 to 40 hr at 75, 60, and 45°C, respectively.
The microalgal cell membrane is susceptible for PEF treatment where the outer cell wall remains unaffected. When a successful pretreatment is developed, PEF is a mild disruption technology as it combines a low energy input and selective release of hydrophilic components from cell wall deficient microalgae. Enzymatic weakening of the outer cell wall resulted in substantially higher protein yields after PEF treatment.
PEF-assisted pressing (E = 1 kV/cm) led to a significant increase of juice yield (+40%), anthocyanins (+80%), and antioxidant power (+27%) with respect to untreated samples
When a successful pretreatment is developed, PEF is a mild disruption technology as it combines a low energy input and selective release of hydrophilic components from cell wall deficient microalgae. Enzymatic weakening of the outer cell wall resulted in substantially higher protein yields after PEF treatment