Pulsed electric field processing of egg products: a review

Journal of Food Science and Technology

Volumn 53, Issue 2, 2016, Pages 934-945

  Yogesh, K ^a  

^a CENTRAL INSTITUTE OF POST HARVEST ENGINEERING AND TECHNOLOGY   (India)

Author keywords

Antioxidant activity; Egg powder; Liquid whole egg; Microbial inactivation; Pasteurization; PEF

Indexed keywords

ELECTRIC FIELDS; FOOD PRESERVATION; FOOD PROCESSING; FOOD PRODUCTS; FOOD SAFETY; MICROBIOLOGY; MICROORGANISMS; PASTEURIZATION; PROCESSED FOODS; QUALITY CONTROL;

ANTI-OXIDANT ACTIVITIES; EGG POWDERS; LIQUID WHOLE EGGS; MICROBIAL INACTIVATION; PEF;

THERMAL PROCESSING (FOODS);

EID: 84945237633     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-2061-3     Document Type: Review

References (58)

1. Amiali NMO, Raghavan VGS, Nguyen DH (2006) Electrical conductivities of liquid egg products and fruit juices exposed to high pulsed electric fields. Int J Food Prop 9:533–540
2. Amiali NMO, Smith JP, Raghavan GSV (2007) Synergistic effect of temperature and pulsed electric field on inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in liquid egg yolk. J Food Eng 79:689–694
3. Barsotti L, Dumay E, Mu TH, Fernandez Diaz MD, Cheftel JC (2001) Effects of high voltage electric pulses on protein-based food constituents and structures. Trends Food Sci Technol 12:136–144
4. Bazhal MI, Ngadi MO, Raghavan GSV, Smith JP (2006) Inactivation of Escherichia coli O157:H7 in liquid whole egg using combined pulsed electric field and thermal treatments. LWT Food Sci Technol 39:420–426
5. Boussetta N, Soichi E, Lanoiselle JL, Vorobiev E (2012) Valorization of oilseed residues: extraction of polyphenols from flaxseed hulls by pulsed electric fields. Ind Crop Prod 52:347–353
6. Boussetta N, Vorobiev E, Le LH, Cordin-Falcimaigne A, Lanoiselle JL (2013) Application of electrical treatments in alcoholic solvent for polyphenols extraction from grape seeds. LWT Food Sci Technol 46:127–134
7. Cappelletti M, Ferrentino G, Spilimbergo S (2015) High pressure carbon dioxide on pork raw meat: inactivation of mesophilic bacteria and effects on colour properties. J Food Eng 156:55–58
8. Coster HL, Zimmermann U (1975) The mechanism of electrical breakdown in the membranes of Valonia utricularis. J Membr Biol 22:73–90
9. Dimitrov DS (1984) Electric field-induced breakdown of lipid bilayers and cell membranes: a thin viscoelastic film model. J Membr Biol 78:53–60
10. Espina L, Monfort S, Álvarez I, García-Gonzalo D, Pagán R (2014) Combination of pulsed electric fields, mild heat and essential oils as an alternative to the ultrapasteurization of liquid whole egg. Int J Food Microbiol 189:119–125
11. Evrendilek GA, Avsar YK, Evrendilek F (2016) Modelling stochastic variability and uncertainty in aroma active compounds of PEF-treated peach nectar as a function of physical and sensory properties, and treatment time. Food Chem 190:634–642
12. Gaskova D, Sigler K, Janderova B, Plasek J (1996) Effect of high-voltage electric pulses on yeast cells: factors influencing the killing efficiency. Bioelectrochem Bioenerget 39:195–202
13. Hamid-Samimi M, Swartzel KR, Ball HR (1984) Flow behavior of liquid whole egg during thermal treatments. J Food Sci 49:132–136
14. Heinz V, Alvarez I, Angersbach A, Knorr D (2001) Preservation of liquid foods by high intensity pulsed electric fields—basic concepts for process design. Trends Food Sci Technol 12:103–111
15. Herald TJ, Smith DM (1989) Functional properties and composition of liquid whole egg proteins as influenced by pasteurization and frozen storage. Poult Sci 68:1461–1469
16. Hermawan N, Evrendilek GA, Dantzer WR, Zhang QH, Richter ER (2004) Pulsed electric field treatment of liquid whole egg inoculated with Salmonella enteritidis. J Food Saf 24:71–85
17. Hernández-Ledesma B, Dávalos A, Bartolomé B, Amigo L (2005) Preparation of antioxidant enzymatic hydrolysates from α-lactalbumin and β-lactoglobulin. Identification of active peptides by HPLC-MS/MS. J Agric Food Chem 53:588–593
18. Huang E, Mittal GS, Griffiths MW (2006) Inactivation of Salmonella enteritidis in liquid whole egg using combination treatments of pulsed electric field, high pressure and ultrasound. Biosyst Eng 94:403–413
19. Hülsheger H, Potel J, Niemann EG (1983) Electric field effects on bacteria and yeast cells. REB 22:149–162
20. Jaeger H, Schulz M, Lu P, Knorr D (2012) Adjustment of milling, mash electroporation and pressing for the development of a PEF assisted juice production in industrial scale. Innov Food Sci Emerg Technol 14:46–60
21. Katsuki S, Nomura N, Koga H, Akiyama H, Uchida I, Abe S (2007) Biological effects of narrow band pulsed electric fields. IEEE Trans Dielectr Electr Insul 14:663–668
22. Kinosita K, Tsong TY (1977) Voltage-induced pore formation and hemolysis of human erythrocytes. Biochim Biophys Acta 471:227–242
23. Lechevalier V, Périnel E, Jeantet R, Lesaffre C, Croguennec T, Guérin-Dubiard C, Nau F (2005) Statistical analysis of effects of industrial processing steps on functional properties of pasteurised liquid egg white. J Sci Food Agric 85:757–769
24. Lin S, Yang G, JingBo L, Qi Y, YongGuang Y, Sheng C (2011) Optimized enzymatic hydrolysis and pulsed electric field treatment for production of antioxidant peptides from egg white protein. Afr J Biotechnol 10:11648–11657
25. Lin S, Guo Y, You Q, Yin Y, Liu J (2012) Preparation of antioxidant peptide from egg white protein and improvement of its activities assisted by high-intensity pulsed electric field. J Sci Food Agric 92:1554–1561
26. Lin S et al. (2013) Research on the preparation of antioxidant peptides derived from egg white with assisting of high-intensity pulsed electric field. Food Chem 139:300–306
27. Loginova K, Loginov M, Vorobiev E, Lebovka NI (2011) Quality and filtration characteristics of sugar beet juice obtained by “cold” extraction assisted by pulsed electric field. J Food Eng 106:144–151
28. López-Giral N, González-Arenzana L, González-Ferrero C, López R, Santamaría P, López-Alfaro I, Garde-Cerdán T (2015) Pulsed electric field treatment to improve the phenolic compound extraction from graciano, tempranillo and Grenache grape varieties during two vintages. Innov Food Sci Emerg Technol 28:31–39
29. Luengo E, Martínez JM, Bordetas A, Álvarez I, Raso J (2015) Influence of the treatment medium temperature on lutein extraction assisted by pulsed electric fields from Chlorella vulgaris. Innov Food Sci Emerg Technol 29:15–22
30. Marco-Molés R, Rojas-Graü MA, Hernando I, Pérez-Munuera I, Soliva-Fortuny R, Martín-Belloso O (2011) Physical and structural changes in liquid whole egg treated with high-intensity pulsed electric fields. J Food Sci 76:C257–C264
31. Milani EA, Alkhafaji S, Silva FVM (2015) Pulsed electric field continuous pasteurization of different types of beers. Food Control 50:223–229
32. Monfort GE, Saldaña G, Puértolas E, Condón S, Raso J, Álvarez I (2010) Inactivation of Salmonella typhimurium and Staphylococcus aureus by pulsed electric fields in liquid whole egg. Innov Food Sci Emerg Technol 11:306–313
33. Monfort SG, Condón S, Raso J, Álvarez I (2012) Inactivation of Salmonella spp. in liquid whole egg using pulsed electric fields, heat, and additives. Food Microbiol 30:393–399
34. Monfort-S GE, Raso J, Condón S, Álvarez I (2010) Evaluation of pulsed electric fields technology for liquid whole egg pasteurization. Food Microbiol 27:845–852
35. Monfort-S GE, Condón S, Raso J, Álvarez I (2011) Design of a combined process for the inactivation of Salmonella enteritidis in liquid whole egg at 55 °C. Int J Food Microbiol 145:476–482
36. Monfort-S MP, Condón S, Raso J, Álvarez I (2012) Physicochemical and functional properties of liquid whole egg treated by the application of pulsed electric fields followed by heat in the presence of triethyl citrate. Food Res Int 48:484–490
37. Newmann E (1989) The relaxation hysteresis of membrane electroporation. Electroporation and electrofusion in cell biology. Plenum Press, New York
38. Omer MK, Prieto B, Rendueles E, Alvarez-Ordoñez A, Lunde K, Alvseike O, Prieto M (2015) Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat. Meat Sci. doi:10.1016/j.meatsci.2015.05.002
39. Pina-Pérez MC, Silva-Angulo AB, Rodrigo D, Martínez-López A (2009) Synergistic effect of pulsed electric fields and CocoanOX 12 % on the inactivation kinetics of Bacillus cereus in a mixed beverage of liquid whole egg and skim milk. Int J Food Microbiol 130:196–204
40. Plaza L, Sánchez-Moreno C, Elez-Martínez P, de Ancos B, Martín-Belloso O, Cano MP (2006) Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization. Eur Food Res Technol 223:487–493
41. Puertolas E, Cregenzan O, Luengo E, Alvarez I, Raso J (2013) Pulsed-electric-field-assisted extraction of anthocyanins from purple-fleshed potato. Food Chem 136:1330–1336
42. Sagarzazu N, Cebrian G, Pagan R, Condon S, Manas P (2010) Resistance of Campylobacter jejuni to heat and to pulsed electric fields. Innov Food Sci Emerg Technol 11:283–289
43. Saldana G, Puertolas E, Lopez N, Garcia D, Alvarez I, Raso J (2009) Comparing the PEF resistance and occurrence of sublethal injury on different strains of Escherichia coli, Salmonella typhimurium, Listeria monocytogenes and Staphylococcus aureus in media of pH 4 and 7. Innov Food Sci Emerg Technol 10:160–165
44. Saldaña G, Monfort S, Condón S, Raso J, Álvarez I (2012) Effect of temperature, pH and presence of nisin on inactivation of Salmonella Typhimurium and Escherichia coli O157:H7 by pulsed electric fields. Food Res Int 45:1080–1086
45. Saulis G (2010) Electroporation of cell membranes: the fundamental effects of pulsed electric fields in food processing. Food Eng Rev 2:52–73
46. Tsong TY (1991) Electroporation of cell membranes. Biophys J 60:297–306
47. Turk MF, Vorobiev E, Baron A (2012) Improving apple juice expression and quality by pulsed electric field on an industrial scale. LWT Food Sci Technol 49:245–250
48. Wang J et al. (2012) Improvement of antioxidant activity of peptides with molecular weights ranging from 1 to 10 kDa by PEF technology. Int J Biol Macromol 51:244–249
49. Wang-Ke et al. (2012) Optimized PEF treatment for antioxidant polypeptides with MW 10–30 kDa and preliminary analysis of structure change. Int J Biol Macromol 51:819–825
50. Wang-Ke et al. (2013) Effects on DPPH inhibition of egg-white protein polypeptides treated by pulsed electric field technology. J Sci Food Agric 93:1641–1648
51. White JA, Blackmore PF, Schoenbach KH, Beebe SJ (2004) Stimulation of capacitative calcium entry in HL-60 cells by nanosecond pulsed electric fields. J Biol Chem 279:22964–22972
52. Wu L, Zhao W, Yang R, Chen X (2014) Effects of pulsed electric fields processing on stability of egg white proteins. J Food Eng 139:13–18
53. Wu L, Zhao W, Yang R, Yan W (2015) Pulsed electric field (PEF)-induced aggregation between lysozyme, ovalbumin and ovotransferrin in multi-protein system. Food Chem 175:115–120
54. Zhao W, Yang R (2008) The effect of pulsed electric fields on the inactivation and structure of lysozyme. Food Chem 110:334–343
55. Zhao W, Yang R, Lu R, Tang Y, Zhang W (2007) Investigation of the mechanisms of pulsed electric fields on inactivation of enzyme: lysozyme. J Agric Food Chem 55:9850–9858
56. Zhao W, Yang R, Tang Y, Zhang W, Hua X (2009) Investigation of the protein–protein aggregation of egg white proteins under pulsed electric fields. J Agric Food Chem 57:3571–3577
57. Zhao W, Yang R, Liang Q, Zhang W, Hua X, Tang Y (2012) Electrochemical reaction and oxidation of lecithin under pulsed electric fields (PEF) processing. J Agric Food Chem 60:12204–12209
58. Zimmermann U, Pilwat G, Riemann F (1974) Dielectric breakdown of cell membranes. Biophys J 14:881–899