Electric field-based technologies for valorization of bioresources

Bioresource Technology

Volumn 254, Issue , 2018, Pages 325-339

  Rocha, Cristina M R ^a   Genisheva, Zlatina ^a   Ferreira Santos, Pedro ^a   Rodrigues, Rui ^a   Vicente, António A ^a   Teixeira, José A ^a   Pereira, Ricardo N ^a  

^a UNIVERSITY OF MINHO   (Portugal)

Author keywords

Biomass wastes; Electric fields; Electro technologies; Extraction; Ohmic heating

Indexed keywords

ELECTRIC FIELDS; ENERGY EFFICIENCY; EXTRACTION; JOULE HEATING;

ADDED-VALUE APPLICATIONS; BIOMASS WASTES; ELECTROTECHNOLOGIES; HIGH HEATING RATES; HIGH VOLTAGE ELECTRICAL DISCHARGES; PROCESSING TECHNOLOGIES; PULSED ELECTRIC FIELD; THERMAL STABILIZATION;

ELECTRIC DISCHARGES;

SOLVENT; BIOFUEL;

BIOMASS; BIOTECHNOLOGY; ELECTRIC FIELD; ELECTRICAL METHOD; ENERGY EFFICIENCY; EXTRACTION METHOD; HEATING; SOLVENT; WASTE TECHNOLOGY;

BIOTECHNOLOGY; ELECTRIC FIELD; ELECTRIC POTENTIAL; ELECTROPORATION; ENERGY; HEATING; PRIORITY JOURNAL; PULSED ELECTRIC FIELD; RECYCLING; REVIEW; BIOREACTOR; ELECTRICITY;

BIOFUELS; BIOREACTORS; ELECTRICITY;

EID: 85041121160     PISSN: 09608524     EISSN: 18732976     Source Type: Journal    
DOI: 10.1016/j.biortech.2018.01.068     Document Type: Review

References (146)

1. Aamir, M., Jittanit, W., Ohmic heating treatment for Gac aril oil extraction: effects on extraction efficiency, physical properties and some bioactive compounds. Innov. Food Sci. Emerg. Technol. 41:Supplement C (2017), 224–234.
2. Abbasi, T., Abbasi, S.A., Biomass energy and the environmental impacts associated with its production and utilization. Renew. Sustain. Energy Rev. 14:3 (2010), 919–937.
3. Aghajanzadeh, S., Ziaiifar, A.M., A review of pectin methylesterase inactivation in citrus juice during pasteurization. Trends Food Sci. Technol. 71:Supplement C (2018), 1–12.
4. Ahmed, S., Ikram, S., Chitosan based scaffolds and their applications in wound healing. Achiev. Life Sci. 10:1 (2016), 27–37.
5. Almohammed, F., Koubaa, M., Khelfa, A., Nakaya, M., Mhemdi, H., Vorobiev, E., Pectin recovery from sugar beet pulp enhanced by high-voltage electrical discharges. Food Bioprod. Process. 103 (2017), 95–103.
6. Ameer, K., Shahbaz, H.M., Kwon, J.-H., Green extraction methods for polyphenols from plant matrices and their byproducts: a review. Compr. Rev. Food Sci. Food Saf. 16:2 (2017), 295–315.
7. Aspevik, T., Oterhals, Å., Rønning, S.B., Altintzoglou, T., Wubshet, S.G., Gildberg, A., Afseth, N.K., Whitaker, R.D., Lindberg, D., Valorization of proteins from co- and by-products from the fish and meat industry. Top. Curr. Chem., 375(3), 2017, 53.
8. Baiano, A., Recovery of biomolecules from food wastes – a review. Molecules 19:9 (2014), 14821–14842.
9. Barba, F.J., Galanakis, C.M., Esteve, M.J., Frigola, A., Vorobiev, E., Potential use of pulsed electric technologies and ultrasounds to improve the recovery of high-added value compounds from blackberries. J. Food Eng. 167 (2015), 38–44.
10. Barba, F.J., Grimi, N., Vorobiev, E., Evaluating the potential of cell disruption technologies for green selective extraction of antioxidant compounds from Stevia rebaudiana Bertoni leaves. J. Food Eng. 149 (2015), 222–228.
11. Baron, R.D., Pérez, L.L., Salcedo, J.M., Sobral, L.P., Córdoba, P.J.d.A., Production and characterization of films based on blends of chitosan from blue crab (Callinectes sapidus) waste and pectin from Orange (Citrus sinensis Osbeck) peel. Int. J. Biol. Macromol. 98:Supplement C (2017), 676–683.
12. Baysal, A.H., Icier, F., Inactivation kinetics of Alicyclobacillus acidoterrestris spores in orange juice by ohmic heating: effects of voltage gradient and temperature on inactivation. J. Food Prot. 73:2 (2010), 299–304.
13. Bobinaitė, R., Pataro, G., Lamanauskas, N., Šatkauskas, S., Viškelis, P., Ferrari, G., Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products. J. Food Sci. Technol. 52:9 (2015), 5898–5905.
14. Bot, F., Verkerk, R., Mastwijk, H., Anese, M., Fogliano, V., Capuano, E., The effect of pulsed electric fields on carotenoids bioaccessibility: the role of tomato matrix. Food Chem. 240:January 2017 (2018), 415–421.
15. Bouras, M., Grimi, N., Bals, O., Vorobiev, E., Impact of pulsed electric fields on polyphenols extraction from Norway spruce bark. Ind. Crops Prod. 80 (2016), 50–58.
16. Boussetta, N., Lanoisellé, J.-L., Bedel-Cloutour, C., Vorobiev, E., Extraction of soluble matter from grape pomace by high voltage electrical discharges for polyphenol recovery: effect of sulphur dioxide and thermal treatments. J. Food Eng. 95:1 (2009), 192–198.
17. Boussetta, N., Turk, M., De Taeye, C., Larondelle, Y., Lanoiselle, J.L., Vorobiev, E., Effect of high voltage electrical discharges, heating and ethanol concentration on the extraction of total polyphenols and lignans from flaxseed cake. Ind. Crops Prod. 49 (2013), 690–696.
18. Boussetta, N., Vorobiev, E. 2014. Extraction of valuable biocompounds assisted by high voltage electrical discharges: a review, 17, 197–203.
19. Boussetta, N., Vorobiev, E., Deloison, V., Pochez, F., Falcimaigne-Cordin, A., Lanoisellé, J., Valorisation of grape pomace by the extraction of phenolic antioxidants: application of high voltage electrical discharges. Food Chem. 128:2 (2011), 364–370.
20. Boussetta, N., Vorobiev, E., Le, L.H., Cordin-Falcimaigne, A., Lanoiselle, J.L., Application of electrical treatments in alcoholic solvent for polyphenols extraction from grape seeds. Lwt-Food Sci. Technol. 46:1 (2012), 127–134.
21. Boussetta, N., Vorobiev, E., Reess, T., De Ferron, A., Pecastaing, L., Ruscassie, R., Lanoiselle, J.L., Scale-up of high voltage electrical discharges for polyphenols extraction from grape pomace: effect of the dynamic shock waves. Innovative Food Sci. Emerg. Technol. 16 (2012), 129–136.
22. Brahim, M., Fernandez, B.L.C., Regnier, O., Boussetta, N., Grimi, N., Sarazin, C., Husson, E., Vorobiev, E., Brosse, N., Impact of ultrasounds and high voltage electrical discharges on physico-chemical properties of rapeseed straw's lignin and pulps. Bioresour. Technol. 237 (2017), 11–19.
23. Cappato, L.P., Ferreira, M.V.S., Guimaraes, J.T., Portela, J.B., Costa, A.L.R., Freitas, M.Q., Cunha, R.L., Oliveira, C.A.F., Mercali, G.D., Marzack, L.D.F., Cruz, A.G., Ohmic heating in dairy processing: relevant aspects for safety and quality. Trends Food Sci. Technol. 62:Supplement C (2017), 104–112.
24. Carbonell-Capella, J.M., Šic Žlabur, J., Rimac Brnčić, S., Barba, F.J., Grimi, N., Koubaa, M., Brnčić, M., Vorobiev, E., Electrotechnologies, microwaves, and ultrasounds combined with binary mixtures of ethanol and water to extract steviol glycosides and antioxidant compounds from Stevia rebaudiana leaves. J. Food Process. Preserv. 41:5 (2017), 1–8.
25. Castro, I., Macedo, B., Teixeira, J.A., Vicente, A.A., The effect of electric field on important food-processing enzymes: comparison of inactivation kinetics under conventional and ohmic heating. J. Food Sci. 69:9 (2004), C696–C701.
26. Chemat, F., Fabiano-Tixier, A.S., Vian, M.A., Allaf, T., Vorobiev, E., Solvent-free extraction of food and natural products. TrAC Trends Anal. Chem. 71:Supplement C (2015), 157–168.
27. Chemat, F., Vian, M.A., Cravotto, G., Green extraction of natural products: concept and principles. Int. J. Mol. Sci., 13(7), 2012.
28. Chisti, Y., Biodiesel from microalgae beats bioethanol. Trends Biotechnol. 26:3 (2008), 126–131.
29. Cho, H.-Y., Yousef, A.E., Sastry, S.K., Growth kinetics of Lactobacillus acidophilus under ohmic heating. Biotechnol. Bioeng. 49:3 (1996), 334–340.
30. Coelho, C.C.S., Cerqueira, M.A., Pereira, R.N., Pastrana, L.M., Freitas-Silva, O., Vicente, A.A., Cabral, L.M.C., Teixeira, J.A., Effect of moderate electric fields in the properties of starch and chitosan films reinforced with microcrystalline cellulose. Carbohydr. Polym. 174:Supplement C (2017), 1181–1191.
31. Damyeh, M., Niakousari, M., Impact of ohmic-assisted hydrodistillation on kinetics data, physicochemical and biological properties of Prangos ferulacea Lindle. essential oil: comparison with conventional hydrodistillation. Innov. Food Sci. Emerg. Technol. 33 (2016), 387–396.
32. Damyeh, M., Niakousari, M., Ohmic hydrodistillation, an accelerated energy-saver green process in the extraction of Pulicaria undulata essential oil. Ind. Crops Prod. 98 (2017), 100–107.
33. de Figueiredo Furtado, G., Pereira, R.N.C., Vicente, A.A., Cunha, R.L. Cold gel-like emulsions of lactoferrin subjected to ohmic heating. Food Research International.
34. De Vries, H., Mikolajczak, M., Salmon, J.-M., Abecassis, J., Chaunier, L., Guessasma, S., Lourdin, D., Belhabib, S., Leroy, E., Trystram, G., Small-scale food process engineering – challenges and perspectives. Innov. Food Sci. Emerg. Technol., 2017.
35. Demirdöven, A., Baysal, T., Optimization of ohmic heating applications for pectin methylesterase inactivation in orange juice. J. Food Sci. Technol. 51:9 (2014), 1817–1826.
36. Ekman, A., Campos, M., Lindahl, S., Co, M., Borjesson, P., Karlsson, E.N., Turner, C., Bioresource utilisation by sustainable technologies in new value-added biorefinery concepts – two case studies from food and forest industry. J. Cleaner Prod. 57 (2013), 46–58.
37. ElMekawy, A., Diels, L., De Wever, H., Pant, D., Valorization of cereal based biorefinery byproducts: reality and expectations. Environ. Sci. Technol. 47:16 (2013), 9014–9027.
38. Elsayed, M., Mohammed, A. 2016. Maged E. A. Mohamed and Ayman H. Amer Eissa (2012). Pulsed Electric Fields for Food Processing Technology, Structure and Function of Food Engineering, Prof. Ayman Amer Eissa (Ed.),. Pulsed Electric Fields for Food Processing Technology. (January).
39. FAO, WFP, IFAD, 2012. The State of Food Insecurity in the World 2012. Economic growth is necessary but not sufficient to accelerate reduction of hunger and malnutrition. FAO, Rome.
40. Fincan, M., Extractability of phenolics from spearmint treated with pulsed electric field. J. Food Eng. 162 (2015), 31–37.
41. Galanakis, C.M., Emerging technologies for the production of nutraceuticals from agricultural by-products: a viewpoint of opportunities and challenges. Food Bioprod. Process. 91:4 (2013), 575–579.
42. Gavahian, M., Farahnaky, A., Farhoosh, R., Extraction of essential oils from Mentha piperita using advanced techniques: microwave versus ohmic assisted hydrodistillation. Food Bioprod. Process. 94 (2015), 50–58.
43. Gavahian, M., Farahnaky, A., Javidnia, K., Majzoobi, M., Comparison of ohmic-assisted hydrodistillation with traditional hydrodistillation for the extraction of essential oils from Thymus vulgaris L. Innov. Food Sci. Emerg. Technol. 14 (2012), 85–91.
44. Gavahian, M., Farahnaky, A., Javidnia, K., Majzoobi, M., A novel technology for extraction of essential oil from Myrtus communis: ohmic-assisted hydrodistillation. J. Essential Oil Res. 25:October (2013), 257–266.
45. Gavahian, M., Farahnaky, A., Majzoobi, M., Javidnia, K., Saharkhiz, M.J., Mesbahi, G., Ohmic-assisted hydrodistillation of essential oils from Zataria multiflora Boiss (Shirazi thyme). Int. J. Food Sci. Technol. 46:12 (2011), 2619–2627.
46. Gillet, S., Aguedo, M., Petitjean, L., Morais, A.R.C., Lopes, A.M.D., Lukasik, R.M., Anastas, P.T., Lignin transformations for high value applications: towards targeted modifications using green chemistry. Green Chem. 19:18 (2017), 4200–4233.
47. Golberg, A., Sack, M., Teissie, J., Pataro, G., Pliquett, U., Saulis, G., Stefan, T., Miklavcic, D., Vorobiev, E., Frey, W., Energy-efficient biomass processing with pulsed electric fields for bioeconomy and sustainable development. Biotechnol. Biofuels, 9, 2016, 94.
48. Grimi, N., Dubois, A., Marchal, L., Jubeau, S., Lebovka, N.I., Vorobiev, E., Selective extraction from microalgae Nannochloropsis sp. using different methods of cell disruption. Bioresour. Technol. 153 (2014), 254–259.
49. Gustavsson, J., Cederberg, C., Sonesson, U., Otterdijk, R.V., Meybeck, A., Global Food Losses and Food Waste – Extent, Causes and Prevention. 2011, FAO, Rome.
50. Hashemi, B., Nikmaram, N., Esteghlal, S., Mousavi, A., Niakousari, M., Barba, F.J., Roohinejad, S., Koubaa, M., Efficiency of Ohmic assisted hydrodistillation for the extraction of essential oil from oregano (Origanum vulgare subsp. viride) spices. Innov. Food Sci. Emerg. Technol. 41 (2017), 172–178.
51. Hegde, S., Lodge, J.S., Trabold, T.A., Characteristics of food processing wastes and their use in sustainable alcohol production. Renewable Sustainable Energy Rev. 81:Part 1 (2018), 510–523.
52. Hossain, M.B., Aguiló-Aguayo, I., Lyng, J.G., Brunton, N.P., Rai, D.K., Effect of pulsed electric field and pulsed light pre-treatment on the extraction of steroidal alkaloids from potato peels. Innov. Food Sci. Emerg. Technol. 29 (2015), 9–14.
53. İçi̇er, F., Yildiz, H., Baysal, T., Polyphenoloxidase deactivation kinetics during ohmic heating of grape juice. J. Food Eng. 85:3 (2008), 410–417.
54. Icier, F., Yildiz, H., Baysal, T., Peroxidase inactivation and colour changes during ohmic blanching of pea puree. J. Food Eng. 74:3 (2006), 424–429.
55. Jaeger, H., Roth, A., Toepfl, S., Holzhauser, T., Engel, K.-H., Knorr, D., Vogel, R.F., Bandick, N., Kulling, S., Heinz, V., Steinberg, P., Opinion on the use of ohmic heating for the treatment of foods. Trends Food Sci. Technol. 55:Supplement C (2016), 84–97.
56. Jaeschke, D., Menegol, T., Rech, R., Domeneghini, G., Carotenoid and lipid extraction from Heterochlorella luteoviridis using moderate electric field and ethanol. Process Biochem. 51:10 (2016), 1636–1643.
57. Jakób, A., Bryjak, J., Wójtowicz, H., Illeová, V., Annus, J., Polakovič, M., Inactivation kinetics of food enzymes during ohmic heating. Food Chem. 123:2 (2010), 369–376.
58. Khuenpet, K., Fukuoka, M., Jittanit, W., Sirisansaneeyakul, S., Spray drying of inulin component extracted from Jerusalem artichoke tuber powder using conventional and ohmic-ultrasonic heating for extraction process. J. Food Eng. 194 (2017), 67–78.
59. Kim, J.K., Kraemer, G.P., Yarish, C., Field scale evaluation of seaweed aquaculture as a nutrient bioextraction strategy in Long Island Sound and the Bronx River Estuary. Aquaculture 433 (2014), 148–156.
60. Kim, N.H., Ryang, J.H., Lee, B.S., Kim, C.T., Rhee, M.S., Continuous ohmic heating of commercially processed apple juice using five sequential electric fields results in rapid inactivation of Alicyclobacillus acidoterrestris spores. Int. J. Food Microbiol. 246:Supplement C (2017), 80–84.
61. Kotnik, T., Frey, W., Sack, M., Haberl Meglič, S., Peterka, M., Miklavčič, D., Electroporation-based applications in biotechnology. Trends Biotechnol. 33:8 (2015), 480–488.
62. Koubaa, M., Barba, F.J., Grimi, N., Mhemdi, H., Koubaa, W., Boussetta, N., Vorobiev, E., Recovery of colorants from red prickly pear peels and pulps enhanced by pulsed electric field and ultrasound. Innov. Food Sci. Emerg. Technol. 37 (2016), 336–344.
63. Kusnadi, C., Sastry, S.K., Effect of moderate electric fields on salt diffusion into vegetable tissue. J. Food Eng. 110:3 (2012), 329–336.
64. Lam, G.P., Postma, P.R., Fernandes, D.A., Timmermans, R.A.H., Vermuë, M.H., Barbosa, M.J., Eppink, M.H.M., Wijffels, R.H., Olivieri, G., Pulsed Electric Field for protein release of the microalgae Chlorella vulgaris and Neochloris oleoabundans. Algal Res. 24 (2017), 181–187.
65. Lebovka, N.I., Kupchik, M.P., Sereda, K., Vorobiev, E., Electrostimulated thermal permeabilisation of potato tissues. Biosyst. Eng. 99:1 (2008), 76–80.
66. Lebovka, N.I., Praporscic, I., Ghnimi, S., Vorobiev, E., Does electroporation occur during the ohmic heating of food?. J. Food Sci. 70:5 (2005), E308–E311.
67. Lei, L., Zhi, H., Xiujin, Z., Takasuke, I., Zaigui, L., Effects of different heating methods on the production of protein–lipid film. J. Food Eng. 82:3 (2007), 292–297.
68. Leizerson, S., Shimoni, E., Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice. J. Agric. Food Chem. 53:9 (2005), 3519–3524.
69. Liu, D., Vorobiev, E., Savoire, R., Lanoisellé, J.-L., Intensification of polyphenols extraction from grape seeds by high voltage electrical discharges and extract concentration by dead-end ultrafiltration. Sep. Purif. Technol. 81:2 (2011), 134–140.
70. Loghavi, L., Sastry, S.K., Yousef, A.E., Effect of moderate electric field frequency on growth kinetics and metabolic activity of Lactobacillus acidophilus. Biotechnol. Progr. 24:1 (2008), 148–153.
71. Lohani, U.C., Muthukumarappan, K., Application of the pulsed electric field to release bound phenolics in sorghum fl our and apple pomace. Innov. Food Sci. Emerg. Technol. 35 (2016), 29–35.
72. López, N., Puértolas, E., Condón, S., Raso, J., Alvarez, I. 2009. Enhancement of the extraction of betanine from red beetroot by pulsed electric fields, 90, 60–66.
73. Loypimai, P., Moongngarm, A., Chottanom, P., Moontree, T., Ohmic heating-assisted extraction of anthocyanins from black rice bran to prepare a natural food colourant. Innov. Food Sci. Emerg. Technol. 27 (2015), 102–110.
74. Lu, L., Zhao, L.P., Zhang, C.M., Kong, X.Z., Hua, Y.F., Chen, Y.M., Comparative effects of ohmic, induction cooker, and electric stove heating on soymilk trypsin inhibitor inactivation. J. Food Sci. 80:3 (2015), C495–C503.
75. Luengo, E., Álvarez, I., Raso, J., Improving the pressing extraction of polyphenols of orange peel by pulsed electric fields. Innov. Food Sci. Emerg. Technol. 17 (2013), 79–84.
76. Luengo, E., Martínez, J.M., Álvarez, I., Raso, J., Effects of millisecond and microsecond pulsed electric fields on red beet cell disintegration and extraction of betanines. Ind. Crops Prod. 84 (2016), 28–33.
77. Machado, L.F., Pereira, R.N., Martins, R.C., Teixeira, J.A., Vicente, A.A., Moderate electric fields can inactivate Escherichia coli at room temperature. J. Food Eng. 96:4 (2010), 520–527.
78. Mahnic, S., Miklavc, D. 2014. Electroporation in Food Processing and Biorefinery, 1279–1304.
79. Makroo, H.A., Rastogi, N.K., Srivastava, B., Enzyme inactivation of tomato juice by ohmic heating and its effects on physico-chemical characteristics of concentrated tomato paste. J. Food Process Eng., 40(3), 2017 e12464-n/a.
80. Marcet, I., Alvarez, C., Paredes, B., Diaz, M., The use of sub-critical water hydrolysis for the recovery of peptides and free amino acids from food processing wastes. Review of sources and main parameters. Waste Manage. (Oxford) 49 (2016), 364–371.
81. Matos, Â.P., The impact of microalgae in food science and technology. J. Am. Oil. Chem. Soc. 94:11 (2017), 1333–1350.
82. McHugh, D.J., A Guide to the Seaweed Industry. 2003, FAO, Rome.
83. Mirabella, N., Castellani, V., Sala, S., Current options for the valorization of food manufacturing waste: a review. J. Cleaner Prod. 65:Supplement C (2014), 28–41.
84. Mussatto, S.I., Dragone, G., Guimarães, P.M.R., Silva, J.P.A., Carneiro, L.M., Roberto, I.C., Vicente, A., Domingues, L., Teixeira, J.A., Technological trends, global market, and challenges of bio-ethanol production. Biotechnol. Adv. 28:6 (2010), 817–830.
85. Nair, G.R., Divya, V.R., Prasannan, L., Habeeba, V., Prince, M.V., Raghavan, G.S.V., Ohmic heating as a pre-treatment in solvent extraction of rice bran. J. Food Sci. Technol. 51:10 (2014), 2692–2698.
86. Nandi, B., Sandeep, K., Jindal, N., Singh, I., Kumar, N., Fabrication of laboratory scale ohmic heater and its application in wheat bran stabilization. J. Food Process. Preserv., 41, 2017 n/a, e13035.
87. Oliveira, Giordani, D., Deyse, P., Cladera-olivera, F., Damasceno, L., Marczak, F., Extraction of pectin from passion fruit peel using moderate electric field and conventional heating extraction methods. Innov. Food Sci. Emerg. Technol. 29 (2015), 201–208.
88. Park, I.K., Kang, D.H., Effect of electropermeabilization by ohmic heating for inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in buffered peptone water and apple juice. Appl. Environ. Microbiol. 79:23 (2013), 7122–7129.
89. Parniakov, O., Barba, F.J., Grimi, N., Lebovka, N., Vorobiev, E., Extraction assisted by pulsed electric energy as a potential tool for green and sustainable recovery of nutritionally valuable compounds from mango peels. Food Chem. 192 (2016), 842–848.
90. Parniakov, O., Barba, F.J., Grimi, N., Lebovka, N., Vorobiev, E., Impact of pulsed electric fields and high voltage electrical discharges on extraction of high-added value compounds from papaya peels. Food Res. Int. 65 (2014), 337–343.
91. Parniakov, O., Rosello-Soto, E., Barba, F.J., Grimi, N., Lebovka, N., Vorobiev, E., New approaches for the effective valorization of papaya seeds: Extraction of proteins, phenolic compounds, carbohydrates, and isothiocyanates assisted by pulsed electric energy. Food Res. Int. 77 (2015), 711–717.
92. Pataro, G., Barca, G.M.J., Pereira, R.N., Vicente, A.A., Teixeira, J.A., Ferrari, G., Quantification of metal release from stainless steel electrodes during conventional and pulsed ohmic heating. Innov. Food Sci. Emerg. Technol. 21 (2014), 66–73.
93. Pereira, R., Martins, J., Mateus, C., Teixeira, J.A., Vicente, A.A., Death kinetics of Escherichia coli in goat milk and Bacillus licheniformis in cloudberry jam treated by ohmic heating. Chem. Pap. 61:2 (2007), 121–126.
94. Pereira, R., Martins, R.C., Vicente, A.A., Goat milk free fatty acid characterization during conventional and ohmic heating pasteurization. J. Dairy Sci. 91 (2008), 2925–2937.
95. Pereira, R.N., Rodrigues, R.M., Altinok, E., Ramos, O.L., Xavier Malcata, F., Maresca, P., Ferrari, G., Teixeira, J.A., Vicente, A.A., Development of iron-rich whey protein hydrogels following application of ohmic heating - Effects of moderate electric fields. Food Res. Int. 99:Pt 1 (2017), 435–443.
96. Pereira, R.N., Rodrigues, R.M., Genisheva, Z., Oliveira, H., de Freitas, V., Teixeira, J.A., Vicente, A.A., Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato. LWT – Food Sci. Technol. 74 (2016), 493–503.
97. Pereira, R.N., Rodrigues, R.M., Ramos, O.L., Malcata, F.X., Teixeira, J.A., Vicente, A.A., Production of whey protein-based aggregates under ohmic heating. Food Bioprocess Technol. 9:4 (2016), 576–587.
98. Pereira, R.N., Vicente, A.A., Environmental impact of novel thermal and non-thermal technologies in food processing. Food Res. Int. 43:7 (2010), 1936–1943.
99. Postma, P.R., Pataro, G., Capitoli, M., Barbosa, M.J., Wijffels, R.H., Eppink, M.H.M., Olivieri, G., Ferrari, G., Selective extraction of intracellular components from the microalga Chlorella vulgaris by combined pulsed electric field – temperature treatment. Bioresour. Technol. 203 (2016), 80–88.
100. Praporscic, I., Ghnimi, S., Vorobiev, E., Enhancement of pressing of sugar beet cuts by combined ohmic heating and pulsed electric field treatment. J. Food Process. Preserv. 29:5–6 (2005), 378–389.
101. Praporscic, I., Lebovka, N.I., Ghnimi, S., Vorobiev, E., Ohmically heated, enhanced expression of juice from apple and potato tissues. Biosyst. Eng. 93:2 (2006), 199–204.
102. Puértolas, E., Barba, F.J., Electrotechnologies applied to valorization of by-products from food industry: main findings, energy and economic cost of their industrialization. Food Bioprod. Process. 100 (2016), 172–184.
103. Puértolas, E., López, N., Saldaña, G., Álvarez, I., Raso, J., Evaluation of phenolic extraction during fermentation of red grapes treated by a continuous pulsed electric fields process at pilot-plant scale. J. Food Eng. 98:1 (2010), 120–125.
104. Puértolas, E., Saldaña, G., Álvarez, I., Raso, J., Experimental design approach for the evaluation of anthocyanin content of rosé wines obtained by pulsed electric fields. Influence of temperature and time of maceration. Food Chem. 126:3 (2011), 1482–1487.
105. Puértolas, E., Cregenzán, O., Luengo, E., Álvarez, I., Raso, J., Pulsed-electric-field-assisted extraction of anthocyanins from purple-fleshed potato. Food Chem. 136:3 (2013), 1330–1336.
106. Raak, N., Symmank, C., Zahn, S., Aschemann-Witzel, J., Rohm, H., Processing- and product-related causes for food waste and implications for the food supply chain. Waste Manage. 61:Supplement C (2017), 461–472.
107. Rajha, H.N., Boussetta, N., Louka, N., Maroun, R.G., Vorobiev, E., Electrical, mechanical, and chemical effects of high-voltage electrical discharges on the polyphenol extraction from vine shoots. Innov. Food Sci. Emerg. Technol. 31 (2015), 60–66.
108. Ramos, O.L., Pereira, R.N., Martins, A., Rodrigues, R., Fuciños, C., Teixeira, J.A., Pastrana, L., Malcata, F.X., Vicente, A.A., Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food. Crit. Rev. Food Sci. Nutr. 57:7 (2017), 1377–1393.
109. Raso, J., Alvarez, I., Condon, S., U, F.J.S.T. 2000. Predicting inactivation of Salmonella senftenberg by pulsed electric fields, 21-29.
110. Rosello-Soto, E., Barba, F.J., Parniakov, O., Galanakis, C.M., Lebovka, N., Grimi, N., Vorobiev, E., High voltage electrical discharges, pulsed electric field, and ultrasound assisted extraction of protein and phenolic compounds from olive kernel. Food Bioprocess Technol. 8:4 (2015), 885–894.
111. Ryder, K., Bekhit, A.E.-D., McConnell, M., Carne, A., Towards generation of bioactive peptides from meat industry waste proteins: generation of peptides using commercial microbial proteases. Food Chem. 208:Supplement C (2016), 42–50.
112. Saberian, H., Hamidi-eEfahani, Z., Gavlighi, H.A., Barzegar, M., Optimization of pectin extraction from orange juice assisted ohmic heating. Chem. Eng. Process. Process Intensif. 117:March (2017), 154–161.
113. Saberian, H., Hamidi-Esfahani, Z., Ahmadi Gavlighi, H., Barzegar, M., Optimization of pectin extraction from orange juice waste assisted by ohmic heating. Chem. Eng. Process.: Process Intensif. 117:Supplement C (2017), 154–161.
114. Saldana, G., Cebrian, G., Abenoza, M., Sanchez-Gimeno, C., Alvarez, I., Raso, J., Assessing the efficacy of PEF treatments for improving polyphenol extraction during red wine vinifications. Innov. Food Sci. Emerg. Technol. 39 (2017), 179–187.
115. Samaranayake, C.P., Sastry, S.K., Effect of moderate electric fields on inactivation kinetics of pectin methylesterase in tomatoes: the roles of electric field strength and temperature. J. Food Eng. 186:Supplement C (2016), 17–26.
116. Samaranayake, C.P., Sastry, S.K., Effects of controlled-frequency moderate electric fields on pectin methylesterase and polygalacturonase activities in tomato homogenate. Food Chem. 199:Supplement C (2016), 265–272.
117. Sarkis, J.R., Boussetta, N., Blouet, C., Tessaro, I.C., Ferreira Marczak, L.D., Vorobiev, E., Effect of pulsed electric fields and high voltage electrical discharges on polyphenol and protein extraction from sesame cake. Innov. Food Sci. Emerg. Technol. 29 (2015), 170–177.
118. Sarkis, J.R., Boussetta, N., Tessaro, I.C., Ferreira Marczak, L.D., Vorobiev, E., Application of pulsed electric fields and high voltage electrical discharges for oil extraction from sesame seeds. J. Food Eng. 153 (2015), 20–27.
119. Sarkis, J.R., Jaeschke, D.P., Tessaro, I.C., Marczak, L.D.P., Effects of ohmic and conventional heating on anthocyanin degradation during the processing of blueberry pulp. Lwt-Food Sci. Technol. 51:1 (2013), 79–85.
120. Sastry, S., Ohmic heating and moderate electric field processing. Food Sci. Technol. Int. 14:5 (2008), 419–422.
121. Segovia, F.J., Luengo, E., Corral-Pérez, J.J., Raso, J., Almajano, M.P. 2014. Improvements in the aqueous extraction of polyphenols from borage (Borago officinalis L.) leaves by pulse electric fields. Ind. Crops Products, xx(0), xx (in press)-xx (in press).
122. Seidi Damyeh, M., Niakousari, M., Ohmic hydrodistillation, an accelerated energy-saver green process in the extraction of Pulicaria undulata essential oil. Ind. Crops Products 98:Supplement C (2017), 100–107.
123. Sensoy, I., Sastry, S.K., Extraction using moderate electric fields. J. Food Sci. 69:1 (2004), 7–13.
124. Sharma, H.P., Patel, H., Sugandha, Enzymatic added extraction and clarification of fruit juices–a review. Crit. Rev. Food Sci. Nutr. 57:6 (2017), 1215–1227.
125. Smetana, S., Sandmann, M., Rohn, S., Pleissner, D., Heinz, V., Autotrophic and heterotrophic microalgae and cyanobacteria cultivation for food and feed: life cycle assessment. Bioresour. Technol. 245:Part A (2017), 162–170.
126. Somavat, R., Mohamed, H.M.H., Sastry, S.K., Inactivation kinetics of Bacillus coagulans spores under ohmic and conventional heating. LWT – Food Sci. Technol. 54:1 (2013), 194–198.
127. Souza, B.W.S., Cerqueira, M.A., Casariego, A., Lima, A.M.P., Teixeira, J.A., Vicente, A.A., Effect of moderate electric fields in the permeation properties of chitosan coatings. Food Hydrocolloids 23:8 (2009), 2110–2115.
128. Souza, B.W.S., Cerqueira, M.A., Martins, J.T., Casariego, A., Teixeira, J.A., Vicente, A.A., Influence of electric fields on the structure of chitosan edible coatings. Food Hydrocolloids 24:4 (2010), 330–335.
129. Stefanidis, G.D., Munoz, A.N., Sturm, G.S.J., Stankiewicz, A., A helicopter view of microwave application to chemical processes: reactions, separations, and equipment concepts. Rev. Chem. Eng. 30:3 (2014), 233–259.
130. Tadpitchayangkoon, P., Park, J.W., Yongsawatdigul, J., Gelation characteristics of tropical surimi under water bath and ohmic heating. Lwt-Food Sci. Technol. 46:1 (2012), 97–103.
131. Van Gerven, T., Stankiewicz, A., Structure, Energy, Synergy, Time-The Fundamentals of Process Intensification. Ind. Eng. Chem. Res. 48:5 (2009), 2465–2474.
132. Varghese, K.S., Pandey, M.C., Radhakrishna, K., Bawa, A.S., Technology, applications and modelling of ohmic heating: a review. J. Food Sci. Technol. 51:10 (2012), 2304–2317.
133. Vicente, A.A., Pereira, R.N., Penna, T.C.V., Knirsch, M., Electricity effects on microorganisms and enzymes. Ohmic Heating in Food Processing, 2014, CRC Press, 93–104.
134. Vorobiev, E., Lebovka, N., Enhanced extraction from solid foods and biosuspensions by pulsed electrical energy. Food Eng. Rev. 2:2 (2010), 95–108.
135. Vorobiev, E., Lebovka, N. 2013. Enhancing extraction from solid foods and biosuspensions by electrical pulsed energy (pulsed electric field, ohmic heating, and high-voltage electrical discharge), in: Advances in Food Process Engineering Research and Applications, (Eds.) S. Yanniotis, P. Taoukis, N. Stoforos, V. Karathanos, Springer. Boston, MA.
136. Vorobiev, E., Lebovka, N., Extraction From Foods and Biomaterials Enhanced by Pulsed Electric Energy. 2016, Elsevier Ltd.
137. Williams, I.D., Schneider, F., Syversen, F., The “food waste challenge” can be solved. Waste Manage. 41:Supplement C (2015), 1–2.
138. Wong, P.K., Chen, C.-y., Wang, T.-h., Ho, C.-m. 2004. Electrokinetic bioprocessor for concentrating cells and molecules. 76(23), 6908–6914.
139. Xi, J., He, L., Yan, L.-G., Continuous extraction of phenolic compounds from pomegranate peel using high voltage electrical discharge. Food Chem. 230 (2017), 354–361.
140. Xue, D., Farid, M.M., Pulsed electric field extraction of valuable compounds from white button mushroom (Agaricus bisporus). Innov. Food Sci. Emerg. Technol. 29 (2015), 178–186.
141. Yin, Y., He, G., A fast high-intensity pulsed electric fields (PEF)-assisted extraction of dissoluble calcium from bone. Sep. Purif. Technol. 61:2 (2008), 148–152.
142. Yoon, S.W., Lee, C.Y.J., Kim, K.M., Lee, C.H., Leakage of cellular materials from Saccharomyces cerevisiae by ohmic heating. J. Microbiol. Biotechnol., 12(2), 2002, 183.
143. You, S., Chang, H., Yin, Q., Qi, W., Wang, M., Su, R., He, Z., Utilization of whey powder as substrate for low-cost preparation of β-galactosidase as main product, and ethanol as by-product, by a litre-scale integrated process. Bioresour. Technol. 245:Part A (2017), 1271–1276.
144. Yu, X., Bals, O., Grimi, N., Vorobiev, E., A new way for the oil plant biomass valorization: polyphenols and proteins extraction from rapeseed stems and leaves assisted by pulsed electric fields. Ind. Crops Prod. 74 (2015), 309–318.
145. Zderic, A., Zondervan, E., Chemical engineering research and design polyphenol extraction from fresh tea leaves by pulsed electric field: a study of mechanisms. Chem. Eng. Res. Des. 109 (2016), 586–592.
146. Zhu, Z., Bals, O., Grimi, N., Ding, L., Vorobiev, E., Better damage of chicory tissue by combined electroporation and ohmic heating for solute extraction. Food and Bioprod. Process. 94:Supplement C (2015), 248–254.