Mechanism of pulsed electric field enzyme activity change and pulsed discharge permeabilization of agricultural products

2021 ◽  
Author(s):  
Takayuki Ohshima ◽  
Takanori Tanino ◽  
Alexis Guionet ◽  
Katsuyuki Takahashi ◽  
Koichi TAKAKI
Keyword(s):  
Enzyme Activity ◽  
Electric Field ◽  
Pulsed Electric Field ◽  
Agricultural Products ◽  
Activity Change ◽  
Pulsed Discharge

Influence of Pulse Width on Polyphenol Extraction from Agricultural Products by Pulsed Electric Field

2013 ◽  
Vol 133 (2) ◽  
pp. 32-37 ◽  
Author(s):  
Akira Nakagawa ◽  
Hitoshi Hatayama ◽  
Koichi Takaki ◽  
Shoji Koide ◽  
Yukio Kawamura
Keyword(s):  
Electric Field ◽  
Pulse Width ◽  
Pulsed Electric Field ◽  
Agricultural Products ◽  
Polyphenol Extraction

scholarly journals Influence of Pulsed Electric Field and Ohmic Heating Pretreatments on Enzyme and Antioxidant Activity of Fruit and Vegetable Juices

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 247 ◽  
Author(s):  
Cinzia Mannozzi ◽  
Kamon Rompoonpol ◽  
Thomas Fauster ◽  
Urszula Tylewicz ◽  
Santina Romani ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Enzyme Activity ◽  
Secondary Metabolites ◽  
Electric Field ◽  
Apple Juice ◽  
Ohmic Heating ◽  
Plant Secondary Metabolites ◽  
Colour Change ◽  
Pulsed Electric Field ◽  
Fruit And Vegetable Juices

The objective of this work was to optimize pulsed electric field (PEF) or ohmic heating (OH) application for carrot and apple mashes treatment at different preheating temperatures (40, 60 or 80 °C). The effect of tissue disintegration on the properties of recovered juices was quantified, taking into account the colour change, the antioxidant activity and the enzyme activity of peroxidase (POD) in both carrot and apple juice and polyphenol oxidase (PPO) in apple juice. Lower ΔE and an increase of the antioxidant activity were obtained for juice samples treated with temperature at 80 °C with or without PEF and OH pretreatment compared with those of untreated samples. The inactivation by 90% for POD and PPO was achieved when a temperature of 80 °C was applied for both carrot and apple mash. A better retention of plant secondary metabolites from carrot and apple mashes could be achieved by additional PEF or OH application. Obtained results are the basis for the development of targeted processing concepts considering the release, inactivation and retention of ingredients.

Development of PEF extraction technology by Maguin

2015 ◽  
pp. 758-760
Author(s):  
Romain Delecourt ◽  
Loïc Marsal
Keyword(s):  
Sugar Beet ◽  
Electric Field ◽  
Pulsed Electric Field ◽  
Extraction Technology ◽  
Application System ◽  
Wide Range ◽  
Type Machine

Maguin (France) is still active in the application of pulsed electric field (PEF) technology. After having carried out successful tests on a 10 t/h pilot screw-type machine on sugar beet cossettes, a new application system based on a roller technology has been developed. This technology allows a wide range of application due to its flexibility with flowrates and materials. A variety of process schemes are proposed to ensure the best performance of the PEF technology.

Effect of pulsed electric field on properties and multi-scale structure of japonica rice starch

LWT ◽  
2019 ◽  
Vol 116 ◽  
pp. 108515 ◽  
Author(s):  
Chunsen Wu ◽  
Qiu-Yan Wu ◽  
Mangang Wu ◽  
Wei Jiang ◽  
Jian-Ya Qian ◽  
...  
Keyword(s):  
Electric Field ◽  
Pulsed Electric Field ◽  
Scale Structure ◽  
Rice Starch ◽  
Japonica Rice ◽  
Multi Scale
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