Statement on the treatment of food using a pulsed electric field

Molecular Nutrition and Food Research

Volumn 52, Issue 12, 2008, Pages 1539-1542

  Knorr, Dietrich ^a   Engel, Karl Heinz ^a   Vogel, Rudi ^a   Kochte Clemens, Barbara ^a   Eisenbrand, Gerhard ^a  

^a Rheinland Pfälzische Technische Universität Kaiserslautern Landau   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; ELECTROSTIMULATION; FOOD ALLERGY; FOOD CONTROL; FOOD HANDLING; SAFETY;

ELECTRIC STIMULATION; FOOD HANDLING; FOOD HYPERSENSITIVITY; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; SAFETY;

EID: 57549113315     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.200800391     Document Type: Article

References (45)

1. Regulation (EC) No. 258/97 of the European Parliament and of the Council of 27 January 1997 concerning novel foods and novel food ingredients. Official Journal of the European Communities No. L 43/1, 14.2.973.
2. DFG-SKLM, Safety assessment of high pressure treated foods, German version adopted on 6.12.04.
3. Heinz, V., Toepfl, S., Knorr, D., Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment. Innov. Food Sci. Emerg. 2003, 4, 167-175.
4. Knorr, D., Geulen, M., Grahl, T., Sitzmann, W., Food application of high electric field pulses. Trends Food Sci. Tech. 1994, 5, 71-75.
5. Eshtiaghi, M. N., Knorr, D., High electric field pulse treatment: potential for sugar beet processing. J. Food Eng. 2002, 52, 265-272.
6. Guderjan, M., Töpfl, S., Angersbach, A., Knorr, D., Impact of pulsed electric field treatment on the recovery and quality of plant oils. J. Food Eng. 2005, 67, 281-287.
7. Tomov, T., Tsoneva, I., Are the stainless steel electrodes inert? Bioelectrochemistry 2000, 51, 207-209.
8. Zhang, Q., Barbosa-Canovas, G. V., Swanson, B. G., Engineering aspects of pulsed electric field pasteurization. J. Food Eng. 1995, 25, 261-281.
9. Heinz, V., Alvarez, I., Angersbach, A., Knorr, D., Preservation of liquid foods by high intensity pulsed electric fields - basic concepts for process design. Trends Food Sci. Tech. 2002, 12, 103-111.
10. Góngora-Nieto, M. M., Pedrowb, P. D., Swansonc, B. G., Barbosa-Cánovas, G. V., Impact of air bubbles in a dielectric liquid when subjected to high electric field strengths. Innov. Food Sci. Emerg. 2003, 4, 57-67.
11. Toepfl, S., Heinz, V., Knorr, D., Optimization of pulsed electric field treatment for liquid food pasteurization, European Pulsed Power Symposium 2004, Shaker, Aachen 2004.
12. Zimmermann, U., Pilwat, G., Beckers, F., Riemann, F., Effects of external electrical fields on cell membranes. Bioelectroch. Bioener. 1976, 3, 58-83.
13. Chang, D. C., Reese, T. S., Changes in membrane structure induced by electroporation as revealed by rapid-freezing electron microscopy. Biophys. J. 1990, 58, 1-12.
14. Kinosita, K., Tsong, T. Y., Voltage induced pore formation and hemolysis of human erythrocyte membranes. Biochim. Biophys. Acta 1997, 471, 227-242.
15. Tsong, T. Y., On electroporation of cell membranes and some related phenomena. Bioelectroch. Bioener. 1990, 24, 271-295.
16. Teissie, J., Golzio, M., Rols, M. P., Mechanisms of cell membrane electropermeabolization: A minireview of our present (lack of?) knowledge. Biochim. Biophys. Acta 2005, 1724, 270-280.
17. Damar, S., Bozogglu, F., Hizal, M., Bayindirli, A., Inactivation and injury of Escherichia coli O157:H7 and Staphylococcus aureus by pulsed electric fields. World J. Microb. Biot. 2002, 18, 1-6.
18. Garcia, D., Gómez, N., Mañas, P., Condón, S. et al., Occurrence of sublethal injury after pulsed electric fields depending on the microorganism, the treatment medium pH and the intensity of the treatment investigated. J. Appl. Microbiol. 2005, 99, 94-104.
19. Unal, R., Kim, J.-G., Yousef, A. E., Inactivation of Escherichia coli O157:H7, Listeria monocytogenes, and Lactobacillus leichmannii by combinations of ozone and pulsed electric field. J. Food Prot. 2001, 64, 777-782.
20. Liang, Z., Mittal, G. S., Griffiths, M. W., Inactivation of Salmonella Typhimurium in Orange Juice Containing Antimicrobial Agents by Pulsed Electric Field. J. Food Prot. 2002, 65, 1081-1087.
21. Choe, E., Minh, D. B., Chemistry and Reactions of Reactive Oxygen Species in Food. J. Food Sci. 2005, 70, 9.
22. Yeom, H. W., Streaker, C. B., Zhang, Q. H., Min, D. B., Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization. J. Agric. Food Chem. 2000, 48, 4597-4605.
23. Sanchez-Moreno, C., Plaza, L., Elez-Martínez, P., De Ancos, B., Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing. J. Agric. Food Chem. 2005, 53, 4403-4409.
24. Min, S., Zhang, Q. H., Effects of commercial-scale pulsed electric field processing on flavour and color of tomato juice. J. Food Sci. 2003, 68, 1600-1607.
25. FEI-AiF FV 179 ZN, Einsatz gepulster elektrischer Felder zur Herstellung von Apfelsäften im Hinblick auf Zellaufschluss, Konservierung, Tresterverwertung und Konformität der Säfte. FEI-Zwischenbericht, 2006.
26. Van Loey, A., Verachtert, B., Hendrickx, M., Effects of high electric field pulses on enzymes. Trends Food Sci. Tech. 2001, 12, 94-102.
27. Bendicho, S., Estela, C., Giner, J., Barbosa-Cánovas, G. V., Martin, O., Effects of high intensity pulsed electric field and thermal treatments on a lipase from Pseudomonas fluorescens. J. Dairy Sci. 2002, 85, 19-27.
28. Giner, J., Grouberman, P., Gimeno, V., Martin, O., Reduction of pectinesterase activity in a commercial enzyme preparation by pulsed electric fields: comparison of inactivation kinetic models. J. Sci. Food Agric. 2005, 85, 1613-1621.
29. Yang, R. J., Li, S. Q., Zhang, Q. H., Effects of pulsed electric fields on the activity of enzymes in aqueous solution. J. Food Sci. 2004, 69, 241-248.
30. Castro, A. J., Swanson, B. G., Barbosa-Canovas, G. V., Zhang, Q. H., in: Barbosa-Cánovas, G. V., Zhang, Q. H. (Eds.), Electric Fields in Food Processing, Technomic, Lancaster, PA. 2001, pp. 65-82.
31. Yeom, H. W., Zhang, Q. H., Chism, G. W., Inactivation of pectin methyl esterase in orange juice by pulsed electric fields. J. Food Sci. 2002, 67, 2154-2159.
32. Zhong, K., Hu, X., Zhao, G., Chen, F., Liao, X., Inactivation and conformational change of horseradish peroxidase induced by pulsed electric field. Food Chem. 2005, 92, 473-479.
33. Giner, J., Grouberman, P., Gimeno, V., Martin, O., Reduction of pectinesterase activity in a commercial enzyme preparation by pulsed electric fields: comparison of inactivation kinetic models. J. Sci. Food Agr. 2005, 85, 1613-1621.
34. Bendicho, S., Barbosa-Canovas, G. V., Martin, O., Reduction of protease activity in simulated milk ultrafiltrate by continuous flow high intensity pulsed electric field treatments. J. Food Sci. 2003, 68, 952-957.
35. Gruber, P., Becker, W. M., Hofmann, T., Influence of the maillard reaction on the allergenicity of rAra h 2, a recombinant major allergen from peanut (Arachis hypogaea), its major epitopes, and peanut agglutinin. J. Agric. Food Chem. 2005, 53, 2289-2296.
36. Van Loey, A., Verachtert, B., Hendrickx, M., Effects of high electric field pulses on enzymes. Trends Food Sci. Tech. 2002, 12, 94-102.
37. Barsotti, L., Dumay, E., Mu, T. H., Fernandez Diaz, M. D., Cheftel, J. C., Effects of high voltage electric pulses on protein-based food constituents and structures. Trends Food Sci. Tech. 2002, 12, 136-144.
38. Ayhan, Z., Yeom, H. W., Zhang, Q. H., Min, D. B., Flavour, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials. J. Agric. Food Chem. 2001, 49, 669-674.
39. Besler, M., Steinhart, H., Paschke, A., Stability of food allergens and allergenicity of processed foods. J. Chromatogr. B 2001, 756, 207-228.
40. Sathe, S. K., Teuber, S. S., Roux, K. H., Effects of food processing on the stability of food allergens. Biotechnol. Adv. 2005, 23, 423-429.
41. Maleki, S. J., Chung, S., Champagne, E. T., Raufman, J. P., Effect of roasting on the allergenic properties of peanut protein. J. Allergy Clin. Imunol. 2000, 106, 763-768.
42. Scheurer, S., Lauer, I., Foetisch, K., Moncin, M. S. M. et al., Strong allergenicity of Pru av 3, the lipid transfer protein from cherry, is related to high stability against thermal processing and digestion. J. Allergy Clin. Immunol. 2004, 114, 900-907.
43. Pastorello, E. A., Vieths, S., Pravettoni, V., Farioli, L. et al., Identification of hazelnut allergens in sensitive patients with positive double-blind placebo-controlled food challenge results. J. Allergy Clin. Immunol. 2002, 109, 563-570.
44. Jankiewicz, A., Baltes, W., Bögl, K. W., Dehne, L. I., Influence of food processing on the immunochemical stability of celery allergens. J. Sci. Food Agric. 1997, 75, 359-370.
45. Hoffmann-Sommergruber, K., Plant allergens and pathogenesis-related proteins. What do they have in common? Int. Arch. Allergy Immunol. 2000, 122, 155-166.