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Review of the application of pulsed electric fields (PEF) technology for food processing in China

文献类型： 外文期刊

作者： Niu, Debao 1 ; Zeng, Xin-An 1 ; Ren, Er-Fang 3 ; Xu, Fei-Yue 1 ; Li, Jian 1 ; Wang, Man-Sheng 4 ; Wang, Rui 1 ;

作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Peoples R China

2.Overseas Expertise Intro Ctr Discipline Innovat F, 111 Ctr, Guangzhou, Peoples R China

3.Guangxi Subtrop Crops Res Inst, Nanning 530001, Peoples R China

4.Chinese Acad Agr Sci, Inst Bast Fiber Crops, Changsha, Peoples R China

关键词： Pulsed electric fields (PEF); Extraction; Modification; Chemical reaction; Food processing

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2020 年 137 卷

页码：

收录情况： SCI

摘要： With the improvement of living standards, growing consumer demand for high-quality and natural foods has led to the development of new mild processes to enhance or replace conventional thermal and chemical methods for food processing. Pulsed electric fields (PEF) is an emerging and promising non-thermal food processing technology, which is ongoing from laboratory and pilot plant level to the industrial level. Chinese researchers have made tremendous advances in the potential applications of PEF for processing a wide range of food commodities over the last few years, which contributes to the current understanding and development of PEF technology. The objective of this paper is to conduct a systematic review on the achievements of PEF technology used for food processing in China and the corresponding processing principles. Research on the applicability of PEF in food processing suggests that PEF can be used alone or in combination with other methods, not only to inactivate microorganisms and extract active constituents, but also to modify biomacromolecules, enhance chemical reactions and accelerate the aging of fermented foods, which are mainly related to permeabilization of biomembranes, occurrence of electrochemical and electrolytic reactions, polarization and realignment of molecules, and reduction of activation energy of chemical reactions induced by PEF treatments. In addition, some of the most important challenges for the successful implementation of large-scale industrial applications of PEF technology in the food industry are discussed. The results bring out the benefits of both researchers and the industry.

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