High Intensity Pulsed Electric Fields Applied to Egg White: Effect on Salmonella Enteritidis Inactivation and Protein Denaturation

1999 ◽  
Vol 62 (12) ◽  
pp. 1381-1386 ◽  
Author(s):  
ROMAIN JEANTET ◽  
FLORENCE BARON ◽  
FRANÇOISE NAU ◽  
MICHEL ROIGNANT ◽  
GÉRARD BRULÉ
Keyword(s):  
Electric Field ◽  
Electric Fields ◽  
High Intensity ◽  
Salmonella Enteritidis ◽  
Protein Denaturation ◽  
Egg White ◽  
Pulse Number ◽  
Dominant Factor ◽  
Positive Interaction ◽  
Positive Effects

High-intensity electric fields have been successfully applied to the destruction of Salmonella Enteritidis in diaultrafiltered egg white. The effects of electric field strength (from 20 to 35 kV·cm−1), pulse frequency (from 100 to 900 Hz), pulse number (from 2 to 8), temperature (from 4 to 30°C), pH (from 7 to 9), and inoculum size (from 103 to 107 CFU·ml−1) were tested through a multifactorial experimental design. Experimental results indicate that, for Salmonella inactivation, the electric field intensity is the dominant factor with a strongly positive effect, strengthened by its positive interaction with pulse number. Pulse number, temperature, and pH have also significant positive effects but to a lesser extent. In the most efficient conditions, the pulsed electric field (PEF) treatment is capable of 3.5 log10 reduction in viable salmonellae. Simultaneously, the measure of surface hydrophobicity does not indicate any increase after PEF treatment. These results suggest that no protein denaturation occurs, unlike what is observed after comparable heat treatment in terms of Salmonella inactivation (55°C for 15 min).

Rapid Growth of Salmonella Enteritidis in Egg White Reconstituted from Industrial Egg White Powder

1999 ◽  
Vol 62 (6) ◽  
pp. 585-591 ◽  
Author(s):  
FLORENCE BARON ◽  
MICHEL GAUTIER ◽  
GÉRARD BRULÉ
Keyword(s):  
Rapid Growth ◽  
Salmonella Enteritidis ◽  
Protein Denaturation ◽  
Egg White ◽  
Iron Availability ◽  
Drying Process ◽  
Egg White Protein ◽  
Cell Counts ◽  
White Resistance ◽  
Egg White Powder

The aim of this study was to evaluate the consequences of the egg white-drying process on egg white ability to limit Salmonella Enteritidis growth in addition to the elucidation of the factors involved. We observed rapid growth of Salmonella Enteritidis inoculated in egg white reconstituted from industrial powder in comparison with that observed in liquid egg white collected in the laboratory: Salmonella cell counts rose from 103 to 108 cells/ml of egg white from powder during 24 h incubation at 30°C. This rapid growth was observed in powder from all egg-breaking factories investigated, and it was comparable to that observed in optimum medium (tryptone soy broth). In view of the mechanism of egg white resistance and the major role played by iron availability and by ovotransferrin, we investigated several hypotheses to explain this rapid growth: iron provided during the drying process and/or denaturation of protein (especially ovotransferrin). The rapid growth observed in egg white reconstituted from powder was in relation to egg white protein denaturation and especially ovotransferrin denaturation during powder pasteurization that enhanced the availability of iron necessary for Salmonella growth. The major role played by ovotransferrin and iron deficiency on Salmonella growth in egg white was illustrated in this study.

EFFECTS OF HIGH-INTENSITY PULSED ELECTRIC FIELD ON ANTIOXIDANT ATTRIBUTES OF HYDROLYSATES DERIVED FROM EGG WHITE PROTEIN

2011 ◽  
Vol 37 (1) ◽  
pp. 45-52 ◽  
Author(s):  
SONGYI LIN ◽  
YANG GUO ◽  
QI YOU ◽  
YONGGUANG YIN ◽  
JINGBO LIU ◽  
...  
Keyword(s):  
Electric Field ◽  
High Intensity ◽  
Pulsed Electric Field ◽  
Egg White ◽  
Egg White Protein

Research on the preparation of antioxidant peptides derived from egg white with assisting of high-intensity pulsed electric field

2013 ◽  
Vol 139 (1-4) ◽  
pp. 300-306 ◽  
Author(s):  
Songyi Lin ◽  
Yan Jin ◽  
Mingyuan Liu ◽  
Yi Yang ◽  
Meishuo Zhang ◽  
...  
Keyword(s):  
Electric Field ◽  
High Intensity ◽  
Pulsed Electric Field ◽  
Egg White ◽  
Antioxidant Peptides

Review: Application of Pulsed Electric Fields in Egg and Egg Derivatives

2006 ◽  
Vol 12 (5) ◽  
pp. 397-405 ◽  
Author(s):  
F. Sampedro ◽  
D. Rodrigo ◽  
A. Martínez ◽  
G. V. Barbosa-Cánovas ◽  
M. Rodrigo
Keyword(s):  
Shelf Life ◽  
Electric Fields ◽  
Salmonella Enteritidis ◽  
Structural Changes ◽  
Pulsed Electric Fields ◽  
Egg White ◽  
Treatment Conditions ◽  
Quality Aspects ◽  
Liquid Whole Egg ◽  
Whole Egg

This work overviews works published on the application of pulsed electric fields (PEF) in egg and egg derivatives, grouped by subject, and arranged chronologically in terms of the factor studied (microorganisms, quality aspects, shelf life and structural changes in gel formation properties). The inactivation of microorganisms by PEF in egg is very considerable, 3.5 decimal reductions in egg white were achieved by PEF in Salmonella enteritidis, 5.5 log reductions of Listeria innocua by means of a synergistic effect of PEF and nisin in liquid whole egg, and 5.6 log reductions of Escherichia coli in beaten fresh liquid egg by PEF treatment applied continuously or discontinuously in five steps. The shelf life of PEF-treated fresh liquid egg was extended to 4 weeks in refrigeration, and quality (colour, viscosity and sensory attributes) was not affected by PEF treatment. PEF treatment did not cause notable changes in proteins in a solution of ovalbumin and dialysed fresh egg white. However, some structural changes and functional modifications were observed in fresh egg white as a result of PEF treatment. The texture and microstructure of gels were affected by the application of PEF, and therefore PEF treatment conditions in egg white must be optimised to minimise possible modifications.

scholarly journals Exploring New Crystal Structures of Glycine via Electric Field-Induced Structural Transformations with Molecular Dynamics Simulations

Processes ◽  
2019 ◽  
Vol 7 (5) ◽  
pp. 268 ◽  
Author(s):  
Pelin Su Bulutoglu ◽  
Conor Parks ◽  
Nandkishor K. Nere ◽  
Shailendra Bordawekar ◽  
Doraiswami Ramkrishna
Keyword(s):  
Crystal Structure ◽  
Molecular Dynamics ◽  
Solid State ◽  
Electric Field ◽  
Physical Properties ◽  
Molecular Dynamics Simulations ◽  
Crystal Structures ◽  
Electric Fields ◽  
High Intensity ◽  
Dynamics Simulations

Being able to control polymorphism of a crystal is of great importance to many industries, including the pharmaceutical industry, since the crystal’s structure determines significant physical properties of a material. While there are many conventional methods used to control the final crystal structure that comes out of a crystallization unit, these methods fail to go beyond a few known structures that are kinetically accessible. Recent studies have shown that externally applied fields have the potential to effectively control polymorphism and to extend the set of observable polymorphs that are not accessible through conventional methods. This computational study focuses on the application of high-intensity dc electric fields (e-fields) to induce solid-state transformation of glycine crystals to obtain new polymorphs that have not been observed via experiments. Through molecular dynamics simulations of solid-state α -, β -, and γ -glycine crystals, it has been shown that the new polymorphs sustain their structures within 125 ns after the electric field has been turned off. It was also demonstrated that strength and direction of the electric field and the initial structure of the crystal are parameters that affect the resulting polymorph. Our results showed that application of high-intensity dc electric fields on solid-state crystals can be an effective crystal structure control method for the exploration of new crystal structures of known materials and to extend the range of physical properties a material can have.

Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes

2013 ◽  
Vol 141 (3) ◽  
pp. 3131-3138 ◽  
Author(s):  
Anna Vallverdú-Queralt ◽  
Isabel Odriozola-Serrano ◽  
Gemma Oms-Oliu ◽  
Rosa M Lamuela-Raventós ◽  
Pedro Elez-Martínez ◽  
...  
Keyword(s):  
Electric Field ◽  
Electric Fields ◽  
High Intensity ◽  
Pulsed Electric Fields ◽  
Pulsed Electric Field ◽  
Tomato Juice ◽  
Moderate Intensity

Tuning the Electric Field Response of MOFs by Rotatable Dipolar Linkers

2019 ◽  
Author(s):  
Johannes P. Dürholt ◽  
Babak Farhadi Jahromi ◽  
Rochus Schmid
Keyword(s):  
Electric Field ◽  
Electric Fields ◽  
Structural Changes ◽  
Dielectric Behavior ◽  
Two Dimensions ◽  
Dielectric Constants ◽  
Electric Response ◽  
Dipole Strength ◽  
Metal Organic ◽  
Dynamics Simulations

Recently the possibility of using electric fields as a further stimulus to trigger structural changes in metal-organic frameworks (MOFs) has been investigated. In general, rotatable groups or other types of mechanical motion can be driven by electric fields. In this study we demonstrate how the electric response of MOFs can be tuned by adding rotatable dipolar linkers, generating a material that exhibits paralectric behavior in two dimensions and dielectric behavior in one dimension. The suitability of four different methods to compute the relative permittivity κ by means of molecular dynamics simulations was validated. The dependency of the permittivity on temperature T and dipole strength μ was determined. It was found that the herein investigated systems exhibit a high degree of tunability and substantially larger dielectric constants as expected for MOFs in general. The temperature dependency of κ obeys the Curie-Weiss law. In addition, the influence of dipolar linkers on the electric field induced breathing behavior was investigated. With increasing dipole moment, lower field strength are required to trigger the contraction. These investigations set the stage for an application of such systems as dielectric sensors, order-disorder ferroelectrics or any scenario where movable dipolar fragments respond to external electric fields.

Sign in / Sign up

Export Citation Format

Share Document